Pirie 'South' Pinot Noir Add
Louis Latour Corton Grancey Add
Clos Pegase Pinot Noir Mitsuko"s Vineyard Add
Wines are recomendations only and may not be carried by this store.

Pirie 'South' Pinot Noir

Attributes:
Producer:

Pirie
Region:

Tasmania, Australia/New Zealand
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Pepper (black, white, green)
Poultry & Eggs: Roast Turkey
Red Meat: Ham
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms

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.


Tasmania:

On this island south of Australia, the climate is unpredictable and varied. As a result a great many types of grape are grown here, and the wines are often smoother and less subtle than on the mainland. Delicate but excellent still Pinot Noirs and Chardonnays are most consistently good, but the sparkling wines made from those grapes can be sublime year after year.

Louis Latour Corton Grancey

Attributes:
Producer:

Louis Latour
Region:

Le Corton, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 89
Compliments:

elegant
Flavors:

caramel

1996: WineSpectator Rating: 87
Body:

light-bodied

1995: WineSpectator Rating: 78
Body:

light

1995: WineAdvocate Rating: 84-86
Complexity:

simple
Flavors:

black cherry, brown sugar, cinnamon, spice, toasted bread

1993: WineSpectator Rating: 88
Acidity:

fresh
Compliments:

racy
Flavors:

berry, plum, vanilla

1992: WineSpectator Rating: 80
Body:

light
Complexity:

simple
Compliments:

drinkable

1990: WineSpectator Rating: 89
Complexity:

supple
Flavors:

chocolate, mint

1989: WineSpectator Rating: 89
Acidity:

soft
Compliments:

delicious
Flavors:

berry, chestnut

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

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.

Clos Pegase Pinot Noir Mitsuko"s Vineyard

Attributes:
Producer:

Clos Pegase
Region:

Carneros, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

fresh, snappy
Complexity:

rich

2005: CGCW Rating: 88
Complexity:

deep
Flavors:

earth, spice, wild berry
Fruit:

sweet

2003: CGCW Rating: 91
Body:

full-bodied
Flavors:

cherries, oak, spice
Fruit:

sweet

2003: WineEnthusiast Rating: 89
Complexity:

complex
Compliments:

elegant
Flavors:

black cherry, coffee, rhubarb, vanilla
Texture:

creamy, viscous

2002: WineSpectator Rating: 84
Acidity:

crisp
Complexity:

muddled
Flavors:

black cherry, plum
Fruit:

concentrated

2002: CGCW Rating: 86
Acidity:

fat
Body:

full-bodied
Flavors:

cherries
Fruit:

ripe

2002: WineEnthusiast Rating: 86
Acidity:

clean
Body:

light
Flavors:

cherries, cola, smoke, vanilla
Fruit:

fruity
Texture:

dense, thick

2001: WineSpectator Rating: 87
Acidity:

fresh
Flavors:

black cherry, herb, oak, plum, vanilla
Fruit:

ripe

Food Matches:
Fish or Shellfish: Grilled Ahi Tuna, Poached Salmon, Sashimi, Seared Ahi Tuna
Pasta & Grains: Pasta with Truffles
Poultry & Eggs: Game Birds, Roast Duck
Red Meat: Beef, Glazed Pork, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Roast Pork Tenderloin w/Sage, Veal
Sauces: Red Wine Sauce
Vegetables: Beets, Truffles

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


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.

Border Grill Skewered Salmon

Rated

Ingredients

1 ½ lb salmon fillet
1 teaspoon salt
1 cup teryaki sauce
2 lb swiss chard, torn into pieces - rec chard maybe substituted
1/2 cup balsamic vinaigrette, prepared

Preparation

Soak 12" long skewers in water.

Cut the salmon into 1-1/2-inch chunks and thread 4 to 5 chunks on bamboo skewers Sprinkle with salt and pepper and place in a shallow dish. Pour the marinade over the salmon and marinate for no longer than 20 to 30 minutes, turning to coat.

Preheat the grill or broiler.

Grill or broil the skewers about 1-1/2 minutes per side. Or sauté the salmon in a hot nonstick skillet over high heat for 2 to 3 minutes per side, or until the fish is just cooked but still a little pink inside.

Bring a large pot of salted water to a boil over high heat and blanch the chard just until wilted.

Drain, transfer to a bowl of ice water, and drain again. Squeeze out any excess water. Transfer to a large bowl and toss with the vinaigrette.

To serve, place the chard leaves on plates and arrange the skewered salmon on top.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 5 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: 314 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 16g
5%  
Dietary Fiber 4g
16%  
Saturated Fat 4g
20%  
Calories 314kcal
15%  
Cholesterol 72mg
24%  
Protein 32g
53%  
Sodium 2647mg
110%  
Calcium
2%  
Iron
11%  
Vitamin A
200%  
Vitamin C
90%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.