Bouchaine 'Buchli Station' Pinot Noir

Attributes:
Producer:

Bouchaine
Region:

California, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2002: WineSpectator Rating: 80
Acidity:

crisp, tart

2002: WineEnthusiast Rating: 84
Flavors:

cherry, currant, vanilla
Fruit:

sweet

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.


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.

Mommessin 'Chateau de Domazan' Cote-du-Rhone

Attributes:
Producer:

Mommessin
Region:

Cote du Rhone, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2001: WineEnthusiast Rating: 86
Body:

light
Texture:

smooth

1995: Tastings Rating: 87
Acidity:

bright, crisp
Aromas:

floral
Compliments:

elegant
Flavors:

cherries, cherry, licorice, pepper, violet

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

Cote du Rhone:

Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

Chateau Beauchene Les Sens de Syrah

Attributes:
Producer:

Chateau Beauchene
Region:

Cotes du Rhône, France
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2004: WineSpectator Rating: 88
Acidity:

fresh
Flavors:

currant, licorice, mineral, plum, violet

2003: WineSpectator Rating: 87
Acidity:

fresh
Body:

solid
Flavors:

blackberry, spicy, toast
Fruit:

ripe

2002: WineSpectator Rating: 80
Acidity:

fresh
Flavors:

blackberry, cassis, earth

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

Côtes du Rhône:

This region in the Rhone Valley makes light- to medium-bodied reds from the Grenache, Mourvédre, and Carignan grapes, and provides the world with some of its best inexpensive wines. Some wines are labeled Côtes du Rhône-Villages, which indicates higher quality. These wines can be earthy with a good deal of raspberryish fruit.


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.

Penne with Chicken and Feta Cheese

Rated

Ingredients

2 tbsp extra-virgin olive oil
2 garlic clove, minced
1 cup low-sodium chicken broth
4 Boneless skinless chicken breast, halved, sliced into 1/2-inch strips and then cut in half crosswise
28 oz canned plum tomato
2 tsp dried oregano, crumbled
¼ cup flat leaf parsley, chopped
1 lb penne or ziti pasta
1 cup crumbled feta cheese

Preparation

In a skillet set over medium heat, warm the oil for 1 minute. Add the garlic, and cook, stirring, for 1 minute. Add the chicken broth. Increase the heat and bring the broth to a boil. Add the chicken. Reduce the heat to a steady simmer and poach the chicken in the broth for 4 minutes.

Add the tomatoes, breaking them up with the back of a wooden spoon. Add the oregano and flat-leaf parsley. Keep the sauce at a steady simmer. The idea is to reduce the sauce and have it ready at the same time as the pasta.

While the sauce is cooking, cook the pasta in boiling salted water until it is al dente. Drain well. Divide the pasta among four heated serving plates. Ladle sauce over the pasta. Sprinkle an equal amount of feta cheese over each plate.

Yield

Serves 4

Cook Time

Prep Time: 5 mins.
Cook Time: 15 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 4
Amount Per Serving:
Calories: 772 Calories from Fat: 216
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24g
36%  
Carbohydrates 111g
37%  
Dietary Fiber 12g
48%  
Saturated Fat 14g
70%  
Calories 772kcal
38%  
Cholesterol 81mg
27%  
Protein 48g
80%  
Sodium 1247mg
51%  
Calcium
6%  
Iron
21%  
Vitamin A
45%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.