Wyndham 'Bin 222' Chardonnay Add
Tisdale Shiraz Add
Stonestreet Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Wyndham 'Bin 222' Chardonnay

Attributes:
Producer:

Wyndham Estate
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 83
Acidity:

lively acidity

2003: WineSpectator Rating: 83
Body:

light
Flavors:

grapefruit

2003: WineEnthusiast Rating: 85
Aromas:

stone fruit
Body:

light
Flavors:

lime, pear
Fruit:

fruity

2003: Tastings Rating: 84
Acidity:

clean
Body:

medium-bodied
Compliments:

pleasant
Texture:

creamy

2003: Tastings Rating: 84
Body:

medium-bodied
Flavors:

apple, butter, earth

2002: WineSpectator Rating: 82
Acidity:

tang
Body:

light

2002: WineEnthusiast Rating: 83
Acidity:

tang, tangy
Flavors:

apple, pepper, peppery

2002: Tastings Rating: 84
Body:

medium-bodied
Flavors:

green apple, lemon, oak

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

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.

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.

Stonestreet Chardonnay

Attributes:
Producer:

Stonestreet
Region:

Alexander Valley, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

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.

Roast Chicken

Rated

Ingredients

1 3 - 4 lb. chicken
1 lemon, halved
Fresh rosemary sprigs
Fresh thyme sprigs
2 cloves garlic, crushed and peeled
4 tbsp butter, softened
Salt
Freshly ground black pepper
4 small red onions, halved
8 small potatoes, halved
4 medium carrots, peeled
4 medium parsnips, peeled
Extra-virgin olive oil

Preparation

1. Preheat oven to 450°. Rinse chicken, then pat dry with paper towels. Put chicken in a large cast-iron skillet or roasting pan, then squeeze lemon over chicken to cover all surfaces, inside and out, with juice. Put squeezed lemon halves, several sprigs each of rosemary and thyme, and garlic into cavity of the bird. Tie legs together with kitchen string, then rub butter all over chicken. Season liberally with salt and pepper.

2. Arrange onions, potatoes, carrots, and parsnips around chicken. Brush vegetables with a little olive oil and season to taste with salt and pepper.

3. Roast in the oven for 15 minutes, then baste chicken and vegetables with pan juices. Reduce temperature to 375° and continue to roast, basting occasionally, until skin is crisp and golden, about 45 minutes more.

4. Turn off heat and allow chicken to rest in the oven, with the oven door ajar, for about 15 minutes before carving. Garnish with additional fresh rosemary and thyme sprigs, if you like.

Yield

Serves 4

Cook Time

Prep Time: 30 mins.
Cook Time: 60 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: 319 Calories from Fat: 179
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 19.94g
30%  
Carbohydrates 50g
16%  
Dietary Fiber 10g
40%  
Saturated Fat 9.61g
48%  
Calories 318.81kcal
15%  
Cholesterol 131.45mg
43%  
Protein 33g
55%  
Sodium 583.81mg
24%  
Calcium
0%  
Iron
2%  
Vitamin A
8%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.