Barossa Valley Estate 'Spires' Chardonnay Add
Murphy Goode Estate Winery The Deuce Add
Hardys Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Barossa Valley Estate 'Spires' Chardonnay

Attributes:
Producer:

Barossa Valley Estate
Region:

Barossa Valley, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 86
Aromas:

floral
Flavors:

earthy, pineapple, spice

2003: WineSpectator Rating: 84
Acidity:

fresh
Flavors:

pineapple, spice

2003: WineEnthusiast Rating: 83
Acidity:

tart
Body:

light
Fruit:

ripe

2003: WineEnthusiast Rating: 84
Acidity:

tart
Body:

medium-weight
Flavors:

citrus

2002: WineSpectator Rating: 88
Acidity:

soft
Flavors:

almond, peach, pear, spice

2002: WineEnthusiast Rating: 86
Texture:

round

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

Barossa Valley:

North of Adelaide, this relatively warm region of South Australia is home to Australia’s largest winery. It is famous for its robust Shiraz and Cabernet Sauvignon as well as rich Sémillon and Riesling (both of which are grown in the cooler hills).


Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Murphy Goode Estate Winery The Deuce

Attributes:
Producer:

Murphy Goode Estate Winery
Region:

Alexander Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2002: WineSpectator Rating: 82
Acidity:

soft

2001: WineSpectator Rating: 86
Acidity:

soft
Flavors:

citrus, melon, toasty oak, vanilla

2000: WineSpectator Rating: 89
Complexity:

layered, rich
Flavors:

caramel, melon, mocha, vanilla

2000: WineEnthusiast Rating: 87
Acidity:

crisp
Flavors:

gooseberry, lime
Fruit:

ripe

1999: WineSpectator Rating: 83
Acidity:

tart

1999: WineEnthusiast Rating: 86
Flavors:

apple, citrus, toasty oak

1998: Tanzer Rating: 87
Acidity:

fat
Complexity:

deep
Flavors:

buttery, herb, pear, vanilla

1998: WineAdvocate Rating: 87
Flavors:

melon, ripe fruit
Fruit:

ripe, sweet

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Hardys Chardonnay

Attributes:
Producer:

Hardy's
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

3 L

2006: WineSpectator Rating: 81
Acidity:

bright, crisp

2005: WineEnthusiast Rating: 82
Acidity:

fat
Flavors:

apple, pear

2005: WineSpectator Rating: 81
Fruit:

sweet

2004: WineSpectator Rating: 85
Acidity:

fresh
Complexity:

simple

2004: WineEnthusiast Rating: 82
Flavors:

nectarine, spice

2003: WineSpectator Rating: 82
Body:

light

2003: WineSpectator Rating: 85
Flavors:

earthy, pineapple

2002: WineSpectator Rating: 82
Flavors:

citrus, mineral

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Border Grill Skewered Salmon

Rated

Ingredients

1 ½ lb salmon fillet
1 teaspoon salt
1 cup teryaki sauce
2 lb swiss chard, torn into pieces - rec chard maybe substituted
1/2 cup balsamic vinaigrette, prepared

Preparation

Soak 12" long skewers in water.

Cut the salmon into 1-1/2-inch chunks and thread 4 to 5 chunks on bamboo skewers Sprinkle with salt and pepper and place in a shallow dish. Pour the marinade over the salmon and marinate for no longer than 20 to 30 minutes, turning to coat.

Preheat the grill or broiler.

Grill or broil the skewers about 1-1/2 minutes per side. Or sauté the salmon in a hot nonstick skillet over high heat for 2 to 3 minutes per side, or until the fish is just cooked but still a little pink inside.

Bring a large pot of salted water to a boil over high heat and blanch the chard just until wilted.

Drain, transfer to a bowl of ice water, and drain again. Squeeze out any excess water. Transfer to a large bowl and toss with the vinaigrette.

To serve, place the chard leaves on plates and arrange the skewered salmon on top.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 5 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 314 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 16g
5%  
Dietary Fiber 4g
16%  
Saturated Fat 4g
20%  
Calories 314kcal
15%  
Cholesterol 72mg
24%  
Protein 32g
53%  
Sodium 2647mg
110%  
Calcium
2%  
Iron
11%  
Vitamin A
200%  
Vitamin C
90%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.