Robert Mondavi 'Private Selection' Chardonnay

Attributes:
Producer:

Robert Mondavi Winery
Region:

Central Coast, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 84
Acidity:

clean, crisp
Complexity:

rich

2002: WineEnthusiast Rating: 84
Acidity:

clean, crisp
Flavors:

lime, mineral, oak, peach

2001: WineEnthusiast Rating: 83
Flavors:

apple, citrus

2000: WineSpectator Rating: 84
Acidity:

soft
Compliments:

fragrant
Flavors:

lemon, pear, sandalwood

2000: Tastings Rating: 84
Acidity:

bright, clean
Body:

medium-bodied
Texture:

creamy

2000: Tastings Rating: 82
Acidity:

bright, fresh
Body:

light, medium-bodied
Flavors:

citrus, vanilla

1995: Tastings Rating: 82
Acidity:

bright, clean
Body:

medium-bodied
Complexity:

straightforward

1995: Tastings Rating: 81
Acidity:

clean
Flavors:

apple, peach

Food Matches:
Fish or Shellfish: Garlic Shrimp, Grilled Ahi Tuna, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Poultry & Eggs: Goose, Roast Game Hen
Red Meat: Pork Chops, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


Central Coast:

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County to the San Francisco Bay Area. With around 100,000 acres planted, Chardonnay accounts for more then half of the total plantings. Within this larger AVA are several smaller appellations that share the same cooling influence from the Pacific Ocean. These include Arroyo Grande Valley AVA Arroyo Seco AVA Carmel Valley AVA Chalone AVA Cienega Valley AVA Contra Costa County AVA Edna Valley AVA Hames Valley AVA Lime Kiln AVA Livermore Valley AVA Monterey AVA Monterey County AVA Pacheco Pass AVA Paicines AVA Paso Robles AVA San Antonio Valley AVA San Benito AVA San Bernabe AVA San Francisco Bay AVA San Lucas AVA San Luis Obispo County AVA San Ysidro District AVA Santa Barbara County AVA Santa Clara County AVA Santa Clara Valley AVA Santa Cruz County AVA Santa Lucia Highlands AVA Santa Maria Valley AVA Santa Ynez Valley AVA Sta. Rita Hills AVA York Mountain AVA

Leaping Horse Chardonnay

Attributes:
Producer:

Leaping Horse
Region:

Lodi, United States
Varietal:

Chardonnay
Bottle Size:

1.5 L

2001: WineEnthusiast Rating: 84
Flavors:

apple, peach, toasty oak, vanilla

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Grant Burge 'Barossa Vines' Chardonnay

Attributes:
Producer:

Grant Burge Wines
Region:

Barossa Valley, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

fresh, lively acidity, tangy

2005: WineSpectator Rating: 86
Acidity:

bright

2003: WineSpectator Rating: 88
Body:

light
Flavors:

mineral, peach, pear, spice, stony

2003: WineEnthusiast Rating: 85
Complexity:

focused
Flavors:

green apple, peach
Texture:

silky

2003: WineEnthusiast Rating: 83
Aromas:

floral
Fruit:

concentrated

2001: WineSpectator Rating: 85
Acidity:

lively
Flavors:

caramel, pear, spicy
Fruit:

ripe

2001: WineEnthusiast Rating: 83
Complexity:

simple
Texture:

round

2000: WineSpectator Rating: 85
Acidity:

bright
Flavors:

apple, citrus

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

Barossa Valley:

North of Adelaide, this relatively warm region of South Australia is home to Australia’s largest winery. It is famous for its robust Shiraz and Cabernet Sauvignon as well as rich Sémillon and Riesling (both of which are grown in the cooler hills).


Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Linguine with Garlic Shrimp

Rated

Ingredients

12 oz fresh shrimp, deveined
2 large bulbs garlic
8 oz packaged dried regular and/or spinach linguine or fettuccine
2 cups sliced fresh mushrooms
¾ cup yellow pepper
1 tablespoon olive oil
1/2 cup water
1 tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 tsp cornstarch
1-1/2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/2 tsp instant chicken bouillon granules
1/8 tsp ground black pepper
2 tomatoes, seeded and diced
1/4 cup finely shredded Parmesan cheese

Preparation

Thaw shrimp, if frozen. Set aside. For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.

Cook pasta according to package directions. Drain. Cover to keep warm.

Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.

In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.

To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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
Amount Per Serving:
Calories: 260 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 41g
13%  
Dietary Fiber 10g
40%  
Saturated Fat 13g
65%  
Calories 260kcal
13%  
Cholesterol 120mg
40%  
Protein 28g
46%  
Sodium 110mg
4%  
Calcium
1%  
Iron
25%  
Vitamin A
11%  
Vitamin C
100%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.