Concannon 'Selected Vineyard' Sauvignon Blanc

Attributes:
Producer:

Concannon
Region:

Central Coast, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineNews Rating: 87
Acidity:

fresh, soft
Body:

light
Flavors:

grapefruit, melon, mineral, vanilla

2006: WineNews Rating: 87
Acidity:

fresh, soft
Body:

light
Flavors:

grapefruit, melon, mineral, vanilla
Fruit:

sweet

2006: WineNews Rating: 87
Acidity:

fresh, soft
Body:

light
Flavors:

grapefruit, melon, mineral, vanilla
Fruit:

sweet

2004: CGCW Rating: 88
Acidity:

fresh

2004: WineSpectator Rating: 81
Acidity:

tart
Flavors:

grass, herbs

2004: WineEnthusiast Rating: 86
Compliments:

elegant
Flavors:

grass, nectarine

2003: Tastings Rating: 84
Body:

medium-bodied

2003: WineEnthusiast Rating: 85
Acidity:

clean, crisp, fresh, tart
Flavors:

earth, grass, melon

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

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.


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

Château de Lacarelle Beaujolais-Villages

Attributes:
Producer:

Chateau de Lacarelle
Region:

Beaujolais-Villages, France
Varietal:

Gamay
Bottle Size:

750 ML

2003: WineAdvocate Rating: 88
Body:

medium-bodied
Flavors:

cherries, plummy

1996: Tastings Rating: 81
Body:

lean, light-bodied
Complexity:

straightforward

Food Matches:
Cheese: Blue Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Sashimi
Pasta & Grains: (Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey
Red Meat: Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini
Sauces: Red Wine Sauce, Tomato Sauce
Spicy Food: Beef Stir Fry
Vegetables: Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew

Gamay:

Although this grape is fairly tannic, it makes grapey wines with low tannin, especially in the Beaujolais district of France.

Campanile Pinot Grigio Venezie

Attributes:
Producer:

Campanile
Region:

Venezie or delle Venezie, Italy
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2004: WineSpectator Rating: 83
Acidity:

clean, fresh
Body:

medium body
Complexity:

simple

2003: WineSpectator Rating: 83
Acidity:

fresh
Complexity:

simple

2003: WineEnthusiast Rating: 85
Acidity:

crisp, fresh
Body:

light
Flavors:

apple, mineral

2003: Tastings Rating: 80
Body:

lean
Flavors:

almond, apple, pear

2002: WineEnthusiast Rating: 85
Acidity:

clean, tart

2001: WineSpectator Rating: 84
Acidity:

fresh
Body:

light
Compliments:

pleasant
Flavors:

honey, mineral

2000: WineEnthusiast Rating: 85
Acidity:

fresh
Flavors:

apple, pear

1998: WineEnthusiast Rating: 87
Acidity:

lively, tangy

Food Matches:
Cheese: Brie
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Freshwater Fish, Soft-shelled Crab
Pasta & Grains: Fish Risotto, Risotto, Vegetable Risotto
Sauces: Cream Sauce with citrus, Cream Sauce with herbs, White Wine Sauce
Vegetables: Bruschetta, Greek Salad, Pumpkin Soup, Roasted Sweet Peppers, Tomato Mozzarella Basil, Tomato Mozzarella Basil

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

Mediterranean Salad

Rated

Ingredients

1/3 cup balsamic vinegar
3/4 cup olive oil
4 garlic clove, finely chopped
1/3 cup finely chopped fresh basil leaves
4 tomatoes
2 ripe avocados
1/4 lb. mozzarella cheese, thinly sliced
salt, to taste
black pepper, to taste

Preparation

To make the dressing, pour the balsamic vinegar into a bowl and slowly whisk in the olive oil. Once the oil has been incorporated, mix in the finely chopped garlic and basil leaves and season with salt and freshly ground black pepper.

Using a sharp knife, remove the stem ends from the tomatoes. Slice the tomatoes into wedges and place in a large salad bowl.

Dice the avocados into large cubes and add to the tomatoes. Add the mozzarella cheese slices.

Add the dressing and gently mix together. Season to taste with salt and freshly ground pepper and serve at once with crusty bread.

Yield

Serves 4

Cook Time

Prep 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 4
Amount Per Serving:
Calories: 619 Calories from Fat: 585
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 65g
100%  
Carbohydrates 18g
6%  
Dietary Fiber 11g
44%  
Saturated Fat 16g
80%  
Calories 619kcal
30%  
Cholesterol 19mg
6%  
Protein 14g
23%  
Sodium 267mg
11%  
Calcium
5%  
Iron
15%  
Vitamin A
19%  
Vitamin C
40%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.