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Plantagenet 'Hazard Hill' Shiraz Add
Joh. Jos. Prum Riesling Kabinett Add
Chateau Meyney Saint Estèphe Add
Wines are recomendations only and may not be carried by this store.

Plantagenet 'Hazard Hill' Shiraz

Attributes:
Producer:

Plantagenet
Region:

Western Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2004: Tastings Rating: 86
Acidity:

soft, tangy
Body:

medium body
Complexity:

supple
Flavors:

berry, blackberry, cinnamon, mint, raspberry, spice, vanilla

2004: WineSpectator Rating: 86
Acidity:

crisp
Body:

light
Compliments:

pleasant
Flavors:

blackberry, tar
Fruit:

fruity, sweet

2004: Tastings Rating: 89
Acidity:

soft
Complexity:

rich, supple
Compliments:

drinkable
Flavors:

berry, cedar, dark berries, eucalyptus, honey, sandalwood, spice, toffee
Texture:

smooth

2003: WineSpectator Rating: 83
Body:

light

2003: Tanzer Rating: 88
Body:

light
Flavors:

berry, pepper
Fruit:

ripe, sweet

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.


Western Australia:

Western Australia is the largest state in Australia. Covering one third of the mainland, most of the wine regions within the state are concentrated in the southwest corner. The first inhabitants of Australia arrived from the north approximately 40,000 to 60,000 years ago. The country originally had no native grapes. Australian made wine was available for sale domestically by the 1820s. Gregory Blaxland became the first person to export Australian wine, and was the first winemaker to win an overseas award. The climate of this region is basically continental, with high summer daytime temperatures and cold nights, which compliment the production of spicy, Rhone like red and white wines. About 130 different grape varieties are used by commercial winemakers in Australia; the staples of region are Shiraz (a.k.a Syrah), Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Riesling.

Joh. Jos. Prum Riesling Kabinett

Attributes:
Producer:

Joh. Jos. Prum
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling Kabinett
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Mosel-Saar-Ruwer:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.

Chateau Meyney Saint Estèphe

Attributes:
Producer:

Chateau Meyney
Region:

Saint Estèphe, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2007: Tanzer Rating: 84-87

Acidity:

bright
Complexity:

supple
Flavors:

black fruit, cassis, chocolate, licorice, peppery, slightly medicinal

2004: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

blackberry, cedar

2004: Tanzer Rating: 85-87
Acidity:

fresh
Flavors:

berry, bitter, blackberry, chocolate, licorice, menthol, violet
Texture:

chunky

2004: Tanzer Rating: 84-87

Texture:

chunky, dense

2003: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

blackberry, currant, spices

2003: WineSpectator Rating: 90

2002: Tanzer Rating: 85-88
Acidity:

bright
Body:

light
Complexity:

supple
Flavors:

black cherry, cassis, dark chocolate, licorice, meat, plum, spicy
Fruit:

sweet

2002: WineSpectator Rating: 91

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

St. Estéphe:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet France, and Petit Verdot grapes, are firm, tannic, earthy, and slow to mature.

Cheese and Potato Patties

Rated

Ingredients

1-1/4 lbs potatoes
4 oz feta or bleu cheese
4 scallions, finely chopped
3 tbsp chopped fresh dill
1 egg, beaten
1 tbsp lemon juice
all-purpose flour, for dredging
3 tbsp olive oil
salt
freshly ground black pepper

Preparation

1. Boil the potatoes in their skins in a saucepan of lightly salted water until soft. Drain, peel and mash while still warm. Crumble the feta or bleu cheese into the potatoes and add the scallions, dill, egg and lemon juice. Season with salt and pepper. Stir well.

2. Cover the mixture and chill until firm. Divide the mixture into walnut-sized then flatten them slightly. Dredge with flour. Heat the oil in a frying pan an, the potato patties until golden brown on each side. Drain on paper towels and at once.

Yield

Serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 275 Calories from Fat: 147
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16.29g
25%  
Carbohydrates 26.28g
8%  
Dietary Fiber 3.14g
12%  
Saturated Fat 5.64g
28%  
Calories 274.62kcal
13%  
Cholesterol 25.23mg
8%  
Protein 6.92g
11%  
Sodium 325.48mg
13%  
Calcium
3%  
Iron
2%  
Vitamin A
3%  
Vitamin C
50%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.