Chateau Puybarbe 'Tradtion' Côtes de Bourg

Attributes:
Producer:

Chateau Puybarbe
Region:

Côtes de Bourg, 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

Chateau Canon La Gaffeliere Saint-Emilion Grand Cru

Attributes:
Producer:

Chateau Canon La Gaffeliere
Region:

Saint Emilion Grand Cru, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 91-94

Complexity:

complex
Flavors:

chocolate, minerals, raspberry
Fruit:

sweet

2003: Tanzer Rating: 89?
Complexity:

suave
Flavors:

black fruit, oak, spices
Fruit:

sweet

2002: Tanzer Rating: 91
Acidity:

bright
Complexity:

complex
Compliments:

delicious
Flavors:

bitter, cassis, cherry, chocolate
Fruit:

sweet

2002: Tanzer Rating: 90-92
Complexity:

complex nose
Flavors:

mocha, plum, spices, tobacco
Texture:

strong

2001: Tanzer Rating: 90
Acidity:

fresh
Complexity:

rich, suave, supple
Flavors:

currant, violet
Fruit:

ripe

2001: Tanzer Rating: 91-93
Acidity:

fresh
Compliments:

powerful
Flavors:

blackberry, chocolate, violet
Texture:

smooth, thick

2001: Tanzer Rating: 90
Complexity:

deep, suave
Flavors:

currant, herbal, meat, minerals, mocha, toast, tobacco
Fruit:

juicy, ripe

2000: Tanzer Rating: 93
Acidity:

fresh
Body:

solid
Complexity:

deep
Flavors:

bitter, black cherry, chocolate, currant, espresso, meat, raspberry, slightly medicinal
Fruit:

sweet

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

Saint Emilion Grand Cru:

Romans planted vineyards in Saint-Emilion as early as the second century. It is located right bank of the Gironde and named after the monk Emilion. The "Saint Emilion Grand Cru" label on a wine explains that the wine is from any one of the many vineyards on the list of vineyards that qualify as Saint Emilion Grand Cru.

Matanzas Creek Sauvignon Blanc

Attributes:
Producer:

Matanzas Creek
Region:

Sonoma County, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineAdvocate Rating: 89
Acidity:

crisp, fresh
Body:

medium-bodied

2005: Tanzer Rating: 89
Acidity:

zesty
Aromas:

floral
Body:

light
Complexity:

focused
Compliments:

elegant

2005: WineSpectator Rating: 85
Flavors:

citrus, grapefruit, lime, spice

2005: CGCW Rating: 83
Fruit:

juicy

2004: WineAdvocate Rating: 89
Acidity:

crisp
Aromas:

stone fruit
Body:

medium-bodied
Compliments:

pleasant

2004: Tanzer Rating: 87
Flavors:

honey, lemon, melon
Fruit:

juicy

2002: WineSpectator Rating: 87
Acidity:

tart
Flavors:

citrus, grass, melon, pear, pineapple, vanilla

2002: Tanzer Rating: 89
Acidity:

tangy
Body:

light
Complexity:

supple
Fruit:

ripe

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


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.

Orange Apricot Bars

Rated

Ingredients

1/3 cup honey
1/2 cup brown sugar
1/4 cup oil
1 egg
1 orange, juiced, with rind grated
1-1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup wheat germ
1/4 tsp salt
1 cup apricots, finely chopped
1 cup golden raisins
1/2 cup shredded coconut
1/2 cup sliced almonds

Preparation

Cream the honey and brown sugar. Add the oil and egg and blend. Add the juice and the rind from the orange and mix well.

Stir in the dry ingredients. Add the fruit and nuts and stir to combine.

Spread in a 9" x 9" (23 cm x 23 cm) greased pan and press to flatten.

Bake at 350°F (180+C) for 30 to 35 minutes or until lightly browned.

Score in the pan into 20 bars while still hot from the oven.

Cut when cool. Remove the bars from the pan and wrap them individually in waxed paper as they are a bit sticky.

Store in an airtight container in the refrigerator. They will keep for several weeks.

Yield

Makes 20 bars

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