Paringa 'Individual' Shiraz

Attributes:
Producer:

Paringa Estate
Region:

Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: WineAdvocate Rating: 87
Body:

medium body

2003: WineAdvocate Rating: 87
Acidity:

soft
Body:

medium body
Complexity:

deep, supple
Flavors:

berries, cherries, pepper, smoke

2003: WineAdvocate Rating: 87
Fruit:

ripe, sweet

2001: WineAdvocate Rating: 88
Compliments:

delicious
Flavors:

spice

2001: WineAdvocate Rating: 87
Texture:

dense, glycerin

2000: WineAdvocate Rating: 87
Body:

full-bodied
Flavors:

spicy

2000: WineAdvocate Rating: 88
Texture:

chewy, dense

1999: WineAdvocate Rating: 88
Acidity:

fat
Body:

full-bodied
Flavors:

cassis, oak

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

Australia:

In the past few decades Australia’s wine industry has transformed itself into one of the most technologically advanced in the world. A combination of a generally warm, dry climate and a cultural affinity for creating, rather than following, tradition has resulted in wines that are soft and pleasant to drink from an early age. They are the epitome of user-friendliness. Australia’s wine regions are mainly in the southern, cooler part of the country, clustered mainly in the state of Victoria, the southern part of South Australia and the cooler parts of New South Wales. Syrah, or Shiraz as it is known there, is the top grape, followed by Cabernet Sauvignon, Chardonnay, Riesling, and Semillon. The wines are generally listed with the name of their grape variety, which must constitute at least 85 percent of the wine. Although Australia’s winemaking region is vast, most labels indicate only that their contents come from South Eastern Australia. Flavor is indicated by the variety of grape used to make the wine. Australia’s classification system is generally lax when it comes to quality and labeling. Some bottles indicate a specific state of origin (New South Wales, Victoria, or South Australia), or a region within a state, but these smaller zones are still being decided.


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.

X. Gardiner & Fils 'Phelan Segur' Saint Estèphe

Attributes:
Producer:

X. Gardiner & Fils
Region:

Saint Estèphe, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

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.

Domaine Alfred 'Chamisal' Pinot Noir

Attributes:
Producer:

Domaine Alfred
Region:

Edna Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineSpectator Rating: 88
Compliments:

elegant

2005: CGCW Rating: 85
Flavors:

cola, dried cherry, earthy, pepper, sassafras
Fruit:

austere, ripe

2003: WineSpectator Rating: 87
Body:

solid
Flavors:

black cherry, boysenberry, wild berry
Fruit:

concentrated

2003: WineEnthusiast Rating: 86
Acidity:

bright
Complexity:

rich
Flavors:

cherries, cherry, smoke, vanilla
Texture:

strong

2002: WineSpectator Rating: 91
Complexity:

focused, rich, supple

2002: WineEnthusiast Rating: 89
Acidity:

clean, high in acidity
Body:

light
Complexity:

rich
Flavors:

anise, cherry, earthy, oak, spice, wild berry

2002: WineAndSpirits Rating: 88
Acidity:

soft
Flavors:

cherries, cola, peppery, spices, vanilla

2001: WineSpectator Rating: 88
Aromas:

floral
Complexity:

rich, supple
Flavors:

black cherry, blackberry

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

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.


Edna Valley:

Edna Valley is directly south of the coastal town of San Louis Obispo. The region was gained recognition in the 1970's for its chardonnay. Gewürztraminer and pinot noir have been planted as well but the results have not been as rewarding as the chardonnay. Low hills on three sides give the valley an open cup shape that collects moisture laden air from the Pacific Ocean. The cool, steady temperatures and fog cover result in a very long growing season producing very unique wine.

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.