Oxford Landing Shiraz Add
Korbel Brut Add
Clos Ste. Magdeleine Rose Add
Wines are recomendations only and may not be carried by this store.

Oxford Landing Shiraz

Attributes:
Producer:

Oxford Landing
Region:

South Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2006: WineSpectator Rating: 84
Acidity:

tart
Flavors:

blackberry

2004: WineSpectator Rating: 85
Body:

light

2003: WineSpectator Rating: 85
Flavors:

pepper, red berry

2002: WineSpectator Rating: 87
Complexity:

focused
Flavors:

blueberry, peppery, plum, spice

2001: WineSpectator Rating: 83
Acidity:

bright, crisp

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.

Korbel Brut

Attributes:
Producer:

Korbel Champagne Cellars
Region:

California, United States
Varietal:

Brut
Bottle Size:

187 ML

NV: WineSpectator Rating: 85
Acidity:

lively, soft
Aromas:

floral

NV: WineSpectator Rating: 84
Acidity:

soft, tangy
Compliments:

pleasant
Flavors:

apple, lemon, lime

NV: WineSpectator Rating: 83
Acidity:

tart
Texture:

round

NV: WineSpectator Rating: 82
Body:

light
Complexity:

simple
Compliments:

pleasant
Flavors:

citrus, green apple, nectarine, red currant

NV: WineSpectator Rating: 81
Complexity:

simple
Compliments:

pleasant
Flavors:

apple, pear
Fruit:

fruity

NV: WineEnthusiast Rating: 86
Acidity:

crisp
Fruit:

sweet

NV: WineEnthusiast Rating: 85
Acidity:

soft
Flavors:

cherry, citrus, smoke

NV: WineEnthusiast Rating: 85
Acidity:

clean, crisp
Flavors:

apple, smoke, vanilla
Texture:

creamy, strong

Food Matches:
Fish or Shellfish: Smoked Salmon
Red Meat: Beef
Vegetables: Avocado

Brut:

A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Clos Ste. Magdeleine Rose

Attributes:
Producer:

Clos Ste. Magdeleine
Region:

Cassis, France
Varietal:

Rose
Bottle Size:

750 ML

1999: Tastings Rating: 85-89
Acidity:

bright, clean
Aromas:

berry aromas
Body:

medium body

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

Chicken Guacamole Tortillas

Rated

Ingredients

1 lb Boneless, skinless chicken breast, trimmed of excess fat
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 tbsp olive oil
1 ripe avocados
1 whole jalapeno pepper or serrano pepper, seeded & minced
½ whole bermuda red onion
1 garlic clove, minced
1 Tomatoes, seeded and diced
2 tablespoon Cliantro leaves
1/8 teaspoon lime juice
2 large flour tortillas
1/2 cup sour cream

Preparation

Season chicken breasts on both sides with 1/8tsp salt, 1/8 tsp each black pepper & cayenne pepper, and cumin. In a large skillet saute chicken in hot oil 3 to 4 minutes on each side, until golden. Remove and slice thin.

Make guacamole by mashing avocado, adding other ingredients, and seasoning to taste with remaining salt, peppers and lime juice.

Lay half the chicken slices in one of the tortillas, cover with half the guacamole, and roll up tortilla. Repeat. Serve with sour cream on the side for dipping.

Yield

Makes 2 Servings

Cook Time

Prep Time: 20 mins.
Cook Time: 8 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 2 Servings
Amount Per Serving:
Calories: 473 Calories from Fat: 414
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 46g
70%  
Carbohydrates 43g
14%  
Dietary Fiber 17g
68%  
Saturated Fat 21g
105%  
Calories 473kcal
23%  
Cholesterol 30mg
10%  
Protein 17g
28%  
Sodium 551mg
22%  
Calcium
3%  
Iron
25%  
Vitamin A
31%  
Vitamin C
143%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.