Joseph Drouhin Côte de Beaune-Villages

Attributes:
Producer:

Joseph Drouhin
Region:

Côte de Beaune-Villages, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

1999: WineAdvocate Rating: (85-86)
Body:

light, medium-bodied
Compliments:

delicious, well-balanced

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

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.

Jane Ventura Finca Els Camps

Attributes:
Producer:

Jane Ventura
Region:

Catalunya, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2000: WineSpectator Rating: 84
Flavors:

blackberry, coffee, herb flavors, smoky

1999: WineSpectator Rating: 90
Flavors:

blackberry, blueberry, chocolate, oak, smoky
Fruit:

concentrated, ripe, sweet

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

Domaine des Perdrix Nuits-Saint-Georges

Attributes:
Producer:

Domaine des Perdrix
Region:

Nuits-Saint-Georges, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

Nuits-St. Georges:

This appellation in Burgundy contains various different soil types, which are reflected in its tightly structured wines made from Pinot Noir grapes. Gamey and filled with blackcurrant flavor, they are tough when first made, but soften beautifully in the cellar.


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.

Sticky Buns

Rated

Ingredients

1 loaf bread dough, thawed
1/4 cup chopped nuts
2 tbsp raisins
1/2 cup butterscotch pudding mix (not instant)
1 tsp ground cinnamon
1/2 cup sugar
6 tbsp butter
1 tbsp light brown sugar

Preparation

Preheat the oven to 350 degrees F. Thoroughly grease the bottom of a tube pan.

Slice the bread dough in half lengthwise, then cut each half into 6 pieces.

Sprinkle the nuts and raisins over the bottom of the prepared pan. Place the bread pieces over the nuts and raisins.

Blend together the pudding mix and cinnamon and sprinkle over the bread pieces.

Place the sugar, butter, and brown sugar in a small saucepan and bring to a boil, stirring, over medium heat. Remove from the heat, cool to warm, and pour over the bread pieces. Cover the pan with a cloth and let rise overnight in the refrigerator.

Bake the buns for 30 minutes. Let stand for 2 to 3 minutes, then turn upside down onto a plate and serve.

Yield

Makes 12

Cook Time

Prep Time: 15 mins.
Cook Time: 30 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 12
Amount Per Serving:
Calories: 116 Calories from Fat: 99
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 11g
16%  
Carbohydrates 20g
6%  
Dietary Fiber 5g
20%  
Saturated Fat 9g
45%  
Calories 116kcal
5%  
Cholesterol 18mg
6%  
Protein 7g
11%  
Sodium 37mg
1%  
Calcium
0%  
Iron
13%  
Vitamin A
3%  
Vitamin C
5%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.