De Pennautier Viognier Add
Domaine de Gournier Viognier Add
Domaine du Gouyat Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

De Pennautier Viognier

Attributes:
Producer:

Vignobles L'Orgeril
Region:

Vin de Pays d'Oc, France
Varietal:

Viognier
Bottle Size:

750 ML

2005: WineSpectator Rating: 85
Acidity:

bright
Body:

full-bodied
Flavors:

mineral, peach, smoke, spicy

2001: WineSpectator Rating: 82
Complexity:

straightforward

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

Viognier:

(vee oh nyay)—A grape from France’s Rhone Valley that is becoming popular in California and the south of France. The floral aroma and delicate apricot flavors that characterize the medium to full-bodied wine are due to low acidity.

Domaine de Gournier Viognier

Attributes:
Producer:

Domaine de Gournier
Region:

Vin de Pays d'Oc, France
Varietal:

Viognier
Bottle Size:

750 ML

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

Viognier:

(vee oh nyay)—A grape from France’s Rhone Valley that is becoming popular in California and the south of France. The floral aroma and delicate apricot flavors that characterize the medium to full-bodied wine are due to low acidity.

Domaine du Gouyat Sauvignon Blanc

Attributes:
Producer:

Domaine du Gouyat
Region:

Bergerac, France
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Crab Dip

Rated

Ingredients

8 oz crabmeat
1 bunch green onions with tops, finely chopped
1 small red bell pepper, finely chopped
1 large celery stalk, finely chopped
1-1/2 tsp chopped fresh tarragon or 1/2 tsp dried leaf tarragon
1/2 cup light sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice or to taste
Hot pepper sauce to taste
Raw vegetables to serve

Preparation

Drain crabmeat well. Pick out any bits of shell or cartilage, and flake crabmeat, Combine crabmeat, onions, bell pepper, celery, and tarragon in a medium-size bowl.

Stir in sour cream and mayonnaise. Season with lemon juice and hot pepper sauce. Cover and refrigerate 2 hours for flavors to blend. If dip is too thick, stir in a little milk. Spoon dip into a serving bowl. Serve with vegetables.

Yield

Serves 2

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 2
Amount Per Serving:
Calories: 23 Calories from Fat: 14
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.5g
2%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
3%  
Calories 23.1kcal
1%  
Cholesterol 7.6mg
2%  
Protein 1.6g
2%  
Sodium 25.1mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
3%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.