Chateau Pesquie 'Les Terrasses' Cotes du Ventoux

Attributes:
Producer:

Chateau Pesquie
Region:

Cotes du Ventoux, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2004: WineAdvocate Rating: 90
Body:

medium to full-bodied
Flavors:

black cherry, currant, herb, plum, smoky, spice, spice box

2004: WineAdvocate Rating: 90
Body:

full-bodied
Complexity:

deep
Flavors:

blackberry, cassis, tar, truffle
Fruit:

fruity, huge

2003: WineAdvocate Rating: 89
Acidity:

soft
Body:

medium to full-bodied, mid-weight
Compliments:

delicious

2001: WineAdvocate Rating: 91
Body:

full-bodied
Complexity:

opulent, supple
Flavors:

earth, flowers, spice

1999: WineAdvocate Rating: 90
Flavors:

cassis, herbs, tomato
Fruit:

juicy

1998: WineAdvocate Rating: 90
Complexity:

not complex
Compliments:

powerful
Flavors:

blackberry, cherry
Fruit:

juicy

1995: WineAdvocate Rating: 89
Aromas:

*-scented
Compliments:

delicious
Flavors:

oak, peppery, raspberry, spicy

1993: WineAdvocate Rating: 86
Acidity:

soft
Aromas:

*-scented
Body:

medium body
Complexity:

supple
Flavors:

peppery, smoky

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Chateau Bel Air Haut Médoc

Attributes:
Producer:

Chateau Bel Air
Region:

Haut Médoc, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2001: Tastings Rating: 80-84
Acidity:

bright
Body:

lean, medium-bodied
Complexity:

supple
Flavors:

herbaceous

1998: Tastings Rating: 80-84
Compliments:

fragrant
Flavors:

earthy
Fruit:

austere

1998: Tastings Rating: 80-84

1994: WineSpectator Rating: 87
Body:

medium-bodied
Flavors:

blackberry, dark chocolate

1994: Tastings Rating: 80-84
Texture:

chunky

1993: WineSpectator Rating: 87
Texture:

silky

1993: Tastings Rating: 86
Complexity:

deep
Flavors:

minerals, spice

1988: WineSpectator Rating: 85
Compliments:

racy
Flavors:

black currant, herbal

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

Haut-Médoc:

The most important district of the Bordeaux region, home to four famous wine communes: St. Estéphe, Pauillac, St-Julien, and Margaux. In general, wines labeled with the Haut-Médoc AC are much better than those simply labeled Médoc AC, but they are not as good as wines from one of the individual commune appellations such as Pauillac AC or Margaux AC. The main grapes used throughout the Haut-Médoc are cabernet franc, cabernet sauvignon, and merlot.

Kenwood 'Jack London' Syrah

Attributes:
Producer:

Kenwood
Region:

Sonoma Valley, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.


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.

Orzo Shrimp Salad

Rated

Ingredients

1 lb orzo
2 tsp extra-virgin olive oil
1 lb peeled, cooked small shrimp
1 cup frozen peas
1/4 cup chopped fresh basil
3 oz feta cheese, crumbled
4 medium-size ripe tomatoes (1 pound), cored and chopped
2 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
1 tsp fresh lemon juice
Salt to taste
freshly ground black pepper to taste
Salad greens (optional)
additional basil (optional)

Preparation

1. Prepare Salad: Cook orzo in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with olive oil. Add remaining salad ingredients and toss.

2. Prepare Dressing: Combine all ingredients in bowl and mix well. Add dressing to salad and toss well. (Salad will hold for several hours in refrigerator, but add basil and feta cheese at last minute.)

3. Before serving, allow salad to return to room temperature. Serve in large bowl or on individual plates lined with salad greens. Garnish with additional basil.

Yield

makes 4 to 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: makes 4 to 6 servings
Amount Per Serving:
Calories: 548 Calories from Fat: 158
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17.53g
26%  
Carbohydrates 61.84g
20%  
Dietary Fiber 9.91g
39%  
Saturated Fat 5.15g
25%  
Calories 547.68kcal
27%  
Cholesterol 191.29mg
63%  
Protein 38.41g
64%  
Sodium 475.37mg
19%  
Calcium
4%  
Iron
11%  
Vitamin A
117%  
Vitamin C
138%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.