2 Up Shiraz Add
Chateau Palmer Margaux Add
Saintsbury Reserve Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

2 Up Shiraz

Attributes:
Producer:

2 Up
Region:

South Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2006: Tanzer Rating: 88
Acidity:

bright, tangy
Complexity:

suave
Flavors:

berry, blackberry, minerals, mocha, raspberry, rose
Fruit:

juicy

2006: WineSpectator Rating: 87
Flavors:

currant, rhubarb, spice

2005: Tanzer Rating: 87
Acidity:

soft
Aromas:

berry aromas
Complexity:

rich, straightforward
Flavors:

blackberry, cherry, chocolate, espresso, plum, smoky
Fruit:

sweet

2005: WineSpectator Rating: 87
Texture:

round

2004: WineSpectator Rating: 80
Flavors:

herb flavors, ripe cherry

2004: Tastings Rating: 86
Acidity:

tart
Body:

medium body
Complexity:

deep
Flavors:

berry, blackberry, cassis, spicy
Fruit:

juicy, sweet
Texture:

tough

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.

Chateau Palmer Margaux

Attributes:
Producer:

Chateau Palmer
Region:

Margaux, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2007: Tanzer Rating: 89-92

Body:

light
Complexity:

deep, rich
Compliments:

classic
Flavors:

blackberry, dark chocolate, licorice, violet

2006: Tanzer Rating: 91-93

Complexity:

deep, suave, supple
Compliments:

elegant
Flavors:

cedar, chocolate, currant, menthol, plum, smoke

2006: Tanzer Rating: 89-92

Fruit:

juicy, sweet

2005: Tanzer Rating: 93-95

Complexity:

deep, layered
Flavors:

chocolate, dark chocolate, kirsch, raspberry
Fruit:

sweet

2005: Tanzer Rating: 94

Acidity:

fat
Complexity:

deep
Flavors:

blackberry, chocolate, coffee, jammy, kirsch, mint, mocha, plum
Texture:

open, round

2005: Tanzer Rating: 91-93

Fruit:

sweet

2004: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

licorice, mineral, tar

2004: Tanzer Rating: 93-95

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

Margaux:

a commune in the Haut Medoc district of Bordeaux. Its wines, considered some of the best within the Medoc district, are fragrant and supple with complex aromas and flavors. They are made from Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot grapes.

Saintsbury Reserve Pinot Noir

Attributes:
Producer:

Saintsbury
Region:

Carneros, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2001: WineSpectator Rating: 89
Body:

solid
Complexity:

complex
Flavors:

cedar, herb, ripe cherry, spice
Fruit:

concentrated

2001: CGCW Rating: 84
Acidity:

soft
Fruit:

ripe
Texture:

dense

2000: WineSpectator Rating: 89
Acidity:

firm acidity
Complexity:

complex
Flavors:

anise, blackberry, oak, red cherry
Fruit:

concentrated, ripe

2000: Tanzer Rating: 90
Flavors:

berries, bitter, chocolate, herbs, oak, raspberry, strawberry
Fruit:

sweet

2000: Tanzer Rating: 90
Acidity:

tangy
Complexity:

complex
Flavors:

cranberry, earth, leather, mocha, nuts, raspberry, red cherry, smoke, spices, spicy, strawberry
Fruit:

sweet

2000: WineEnthusiast Rating: 90
Flavors:

black-cherry, chocolate, coffee, earth, herbs, molasses, toasty oak
Fruit:

ripe
Texture:

dense, smooth

2000: WineAdvocate Rating: 89
Flavors:

oak
Texture:

thick

2000: CGCW Rating: 92
Complexity:

complex, focused
Compliments:

mature
Flavors:

cola, flowers, ripe cherry
Texture:

dense, thick

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Penne with Chicken and Feta Cheese

Rated

Ingredients

2 tbsp extra-virgin olive oil
2 garlic clove, minced
1 cup low-sodium chicken broth
4 Boneless skinless chicken breast, halved, sliced into 1/2-inch strips and then cut in half crosswise
28 oz canned plum tomato
2 tsp dried oregano, crumbled
¼ cup flat leaf parsley, chopped
1 lb penne or ziti pasta
1 cup crumbled feta cheese

Preparation

In a skillet set over medium heat, warm the oil for 1 minute. Add the garlic, and cook, stirring, for 1 minute. Add the chicken broth. Increase the heat and bring the broth to a boil. Add the chicken. Reduce the heat to a steady simmer and poach the chicken in the broth for 4 minutes.

Add the tomatoes, breaking them up with the back of a wooden spoon. Add the oregano and flat-leaf parsley. Keep the sauce at a steady simmer. The idea is to reduce the sauce and have it ready at the same time as the pasta.

While the sauce is cooking, cook the pasta in boiling salted water until it is al dente. Drain well. Divide the pasta among four heated serving plates. Ladle sauce over the pasta. Sprinkle an equal amount of feta cheese over each plate.

Yield

Serves 4

Cook Time

Prep Time: 5 mins.
Cook Time: 15 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 4
Amount Per Serving:
Calories: 772 Calories from Fat: 216
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24g
36%  
Carbohydrates 111g
37%  
Dietary Fiber 12g
48%  
Saturated Fat 14g
70%  
Calories 772kcal
38%  
Cholesterol 81mg
27%  
Protein 48g
80%  
Sodium 1247mg
51%  
Calcium
6%  
Iron
21%  
Vitamin A
45%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.