Nicolas Feuillatte 'Cuvee Speciale' Brut Add
Ferrari Brut Add
Banrock Station White Shiraz Add
Wines are recomendations only and may not be carried by this store.

Nicolas Feuillatte 'Cuvee Speciale' Brut

Attributes:
Producer:

Nicolas Feuillatte
Region:

Champagne, France
Varietal:

Brut
Bottle Size:

750 ML

1999: Tanzer Rating: 87
Acidity:

zesty
Body:

light
Compliments:

racy
Flavors:

apple, citrus, green apple, licorice, minerals, orange, pepper

1999: Tastings Rating: 90
Acidity:

crisp, fresh
Body:

medium-bodied
Flavors:

anise, citrus, honeydew, lemon, melon, peach, spice
Fruit:

fruity, sweet

1995: Tanzer Rating: 89
Acidity:

bright

1995: Tanzer Rating: 89
Acidity:

fat, lively
Flavors:

apple, lemon, lime, mint, sour
Fruit:

intensely flavored

1995: WineEnthusiast Rating: 90
Acidity:

soft
Complexity:

rich
Flavors:

butter, ripe fruit, vanilla, yellow fruits
Texture:

dense

1995: WineEnthusiast Rating: 90
Acidity:

bright
Complexity:

simple
Fruit:

sweet

1995: WineEnthusiast Rating: 87
Flavors:

citrus, mineral
Fruit:

ripe

1995: Tastings Rating: 93
Complexity:

rich
Flavors:

apricot, pear
Fruit:

good concentration

Food Matches:
Fish or Shellfish: Stews and Soups
Fruits & Nuts: Fruit Salad
Herbs & Spices: Wasabi
Poultry & Eggs: Quail
Vegetables: Fruit Salad, Leafy Greens, Risotto, Vegetable

Champagne:

A region in France that makes wines from Chardonnay, Pinot Noir and Pinot Meunier grapes. It is also the name of the world’s most famous sparkling wine. Although many winemakers outside of Europe can legally call their sparkling wine champagne, European Union regulations prevent any other member country from doing so.


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).

Ferrari Brut

Attributes:
Producer:

Ferrari
Region:

Trento, Italy
Varietal:

Brut
Bottle Size:

750 ML

NV: WineSpectator Rating: 88
Acidity:

crisp
Compliments:

elegant
Flavors:

lemon, pear, spice

NV: WineSpectator Rating: 85
Texture:

creamy, smooth

NV: WineEnthusiast Rating: 88

NV: WineAdvocate Rating: 86
Acidity:

clean, fresh
Flavors:

almond, buttery, lavender, nuts

NV: WineSpectator Rating: 85
Flavors:

citrus, yeasty
Fruit:

fruity

NV: WineEnthusiast Rating: 92
Acidity:

fresh, lively
Texture:

velvety

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

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).

Banrock Station White Shiraz

Attributes:
Producer:

Banrock Station
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Rose
Bottle Size:

750 ML

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

Louisiana Crab Cakes

Rated

Ingredients

1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce
3/4 cup plain dry bread crumbs, divided
Vegetable oil
Leaf lettuce

Preparation

Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover; refrigerate for 1 hour or until mixture firms up.

Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.

Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels.

Arrange crab cakes on a lettuce-lined platter. Serve warm.

Yield

Serves 10

Cook Time

Prep Time: 10 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 10
Amount Per Serving:
Calories: 78 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 9g
3%  
Dietary Fiber 6g
24%  
Saturated Fat 9g
45%  
Calories 78kcal
3%  
Cholesterol 58mg
19%  
Protein 16g
26%  
Sodium 175mg
7%  
Calcium
1%  
Iron
13%  
Vitamin A
1%  
Vitamin C
20%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.