Domaine de la Vougeraie Vougeot Clos du Prieure 'Monopole'

Attributes:
Producer:

Domaine de la Vougeraie
Region:

Vougeot, France
Varietal:

Chardonnay
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 90
Fruit:

huge, ripe, sweet

Food Matches:
Cheese: Brie, Gouda
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Game Hen
Sauces: White Wine Sauce

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.

Javier Asensio Tinto

Attributes:
Producer:

Javier Asensio
Region:

Navarra, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Navarra:

Once known for easy-drinking dry rose wines, today this region just northeast of Rioja is becoming known for red wines that are similar to but less expensive than Rioja’s. Navarra currently is going through a modernization program, which includes not only adding new equipment and implementing modern winemaking techniques but also experimenting with different varieties such as cabernet sauvignon and chardonnay.

Washington Hills Cabernet Sauvignon

Attributes:
Producer:

Washington Hills Cellars
Region:

Columbia Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

1999: WineEnthusiast Rating: 84
Flavors:

bell pepper, earthy

1999: Tastings Rating: 84
Acidity:

bright
Body:

medium-bodied

1998: Tastings Rating: 81
Acidity:

soft
Body:

medium body

1995: Tastings Rating: 86
Acidity:

bright
Body:

medium-bodied
Flavors:

berry, mineral, minerals, spice
Fruit:

juicy

1995: Tastings Rating: 84
Acidity:

crisp, lively
Body:

medium-bodied
Flavors:

cherry, herbaceous, herbs, lead pencil, red fruits

1994: Tastings Rating: 84
Body:

lean
Compliments:

powerful
Flavors:

flowers, herbs

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Chicken & Bacon Press

Rated

Ingredients

1 whole chicken
2 lb bacon in one piece
1 onion
2 carrot
2 sprig parsley
2 stalks celery
sprigs thyme
1 sprig marjoram
5 peppercorns
2 tbsp chopped parsley

Preparation

Put the chicken and bacon into a saucepan with the onions, carrot, celery herbs, salt and a few peppercorns.

Add about 2 inch of water. Bring to a boil, cover, and cook in a moderate oven 350°F for 1-1/2 to 2 hours, depending on the size and age of chicken. Discard the vegetables.

When the chicken and bacon are cooked, skin and chop the meat into 3/4 inch dice while it is still hot. Add the parsley, taste and correct the seasoning, then press into a bowl. Pour a little of the cooking liquid over the top, cover with a plate and weight it down. Leave the mixture overnight in the fridge. Cut into slices and serve with a salad.

A more elaborate version can be made by layering the chicken, bacon and chopped parsley.

Yield

Serves 8 to 10

Cook Time

Prep Time: 20 mins.
Cook Time: 90 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 8 to 10
Amount Per Serving:
Calories: 553 Calories from Fat: 432
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 48g
73%  
Carbohydrates 13g
4%  
Dietary Fiber 8g
32%  
Saturated Fat 22g
110%  
Calories 553kcal
27%  
Cholesterol 116mg
38%  
Protein 48g
80%  
Sodium 2135mg
88%  
Calcium
1%  
Iron
18%  
Vitamin A
65%  
Vitamin C
35%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.