Leaping Horse Shiraz Add
Chateau de Beaucastel Châteauneuf-du-Pape Add
Tisdale Shiraz Add
Wines are recomendations only and may not be carried by this store.

Leaping Horse Shiraz

Attributes:
Producer:

Leaping Horse
Region:

Lodi, United States
Varietal:

Syrah / Shiraz
Bottle Size:

1.5 L

2005: WineEnthusiast Rating: 84
Acidity:

crisp

2003: WineEnthusiast Rating: 84
Acidity:

soft
Complexity:

rich

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

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 de Beaucastel Châteauneuf-du-Pape

Attributes:
Producer:

Chateau de Beaucastel
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

375 ML

2001: Tanzer Rating: 95(+?)
Complexity:

complex
Compliments:

elegant
Flavors:

black cherry, black fruit, blackberry, leather, licorice, meat, mineral

2000: Tanzer Rating: 95-98
Acidity:

bright
Complexity:

deep, suave
Flavors:

cherry, game, licorice, minerals, raspberry
Fruit:

concentrated, sweet

2000: Tanzer Rating: 95-98
Acidity:

bright, lively
Body:

light
Complexity:

deep
Flavors:

bitter, blackberry, chocolate, chocolatey, currant, dark fruit, espresso, eucalyptus, licorice, maple, pepper, spices, truffle, violet
Fruit:

concentrated, juicy

1999: Tanzer Rating: 96(+?)
Acidity:

fat
Flavors:

game, leather, licorice, nuts, raspberry, spices, tar

1999: Tanzer Rating: 93-96
Acidity:

bright
Complexity:

deep
Flavors:

blackberry, leather, tar, violet
Fruit:

ripe
Texture:

dense

1999: Tastings Rating: 89
Acidity:

fresh
Body:

full-bodied

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Body:

solid
Compliments:

great precision of flavor, powerful
Flavors:

blackberry, espresso, game, kirsch, pepper
Fruit:

huge, ripe, sweet

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Flavors:

berry, cherry, roasted meat

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Tisdale Shiraz

Attributes:
Producer:

Tisdale Vineyards
Region:

California, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

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.


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.

Pork Tenderloin with Apples and Onions

Rated

Ingredients

6 pieces pork tenderloin (6 oz each), trimmed of surrounding fat, butterflied and pounded to a thickness of 1/2"
1/2 tsp dried thyme
3/4 tsp freshly ground black pepper
2 cups onions, peeled and thinly sliced
1/3 cup cider vinegar
1/3 cup cold water
1 tsp sugar
1 tsp ground cumin or caraway seeds
1-1/2 lbs Rome Beauty apples, unpeeled but halved lengthwise, cored and thinly sliced crosswise
3/4 tsp salt

Preparation

Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately.

Yield

Serves 6 serving

Cook Time

Prep Time: 25 mins.
Cook Time: 20 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 6 serving
Amount Per Serving:
Calories: 120 Calories from Fat: 17
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.9g
2%  
Carbohydrates 21.3g
7%  
Dietary Fiber 3.4g
13%  
Saturated Fat < 1g
3%  
Calories 119.8kcal
5%  
Cholesterol 18.7mg
6%  
Protein 6.6g
11%  
Sodium 259.5mg
10%  
Calcium
0%  
Iron
1%  
Vitamin A
1%  
Vitamin C
13%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.