Ridge 'Monte Bello' Chardonnay

Attributes:
Producer:

Ridge Vineyards
Region:

Santa Cruz Mountains, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineAndSpirits Rating: 90
Complexity:

complex, deep

2001: WineSpectator Rating: 90
Aromas:

*-scented
Complexity:

complex, rich

2001: CGCW Rating: 85
Body:

lean
Flavors:

buttery, oak, pear, spice, vanilla
Fruit:

fruity

2000: WineSpectator Rating: 87
Complexity:

complex, rich
Flavors:

anise, honeysuckle, pear, vanilla
Fruit:

ripe

2000: WineAdvocate Rating: 90
Body:

medium to full-bodied
Complexity:

opulent
Texture:

creamy, smooth

2000: CGCW Rating: 84
Flavors:

citrus, pineapple

1999: WineSpectator Rating: 88
Complexity:

rich
Flavors:

nectarine, smoky, toasty oak

1999: Tanzer Rating: 89
Acidity:

fat, lively
Aromas:

sulfidey aromas
Flavors:

espresso, lemon, nuts, oak, peach, vanilla
Texture:

fleshy

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.

Louis Latour 'Cailleret' Chassagne-Montrachet

Attributes:
Producer:

Louis Latour
Region:

Chassagne-Montrachet, France
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 90
Acidity:

fresh
Complexity:

layered
Flavors:

melon, mineral
Fruit:

ripe

2003: WineAdvocate Rating: 89
Body:

medium-bodied
Flavors:

anise, candied, minerals

2002: WineAdvocate Rating: (93-94)
Complexity:

complex, deep
Flavors:

anise, butter, resin, toast
Fruit:

concentrated

2001: WineAdvocate Rating: (89-90)
Body:

medium-bodied
Complexity:

deep

Food Matches:
Cheese: Brie, Gouda
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Game Hen
Sauces: White Wine Sauce

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.

Green Point Reserve Chardonnay

Attributes:
Producer:

Green Point
Region:

Yarra Valley, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineSpectator Rating: 88
Body:

light

2004: WineEnthusiast Rating: 88
Acidity:

fresh
Body:

light
Flavors:

citrus, pear, spicy

2003: WineAdvocate Rating: 87
Acidity:

crisp, fresh
Body:

light, medium body

2003: WineSpectator Rating: 89
Acidity:

crisp
Flavors:

lemon, lime, minerals

2003: WineEnthusiast Rating: 89

2002: WineSpectator Rating: 83
Acidity:

tart

2002: WineEnthusiast Rating: 90
Acidity:

fresh
Aromas:

stone fruit
Flavors:

earthy, ginger, pear, spicy
Fruit:

sweet

2002: Tanzer Rating: 88
Acidity:

fresh, tangy
Complexity:

suave, supple
Flavors:

apple, butterscotch, oak, orange, pear, smoky
Fruit:

ripe

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.


Yarra Valley:

In southern Victoria, close to Australia’s capital, Melbourne, the cool, maritime climate produces fine Pinot Noir, Chardonnay, and sparkling wine. Yarra Valley is also known for its Bordeaux varieties, Cabernet Sauvignon, Cabernet Franc, and Merlot.

Chicken & Bacon Press

Rated

Ingredients

1 whole chicken
2 lb bacon in one piece
1 onion
2 carrot
2 sprig parsley
2 stalks celery
sprigs thyme
1 sprig marjoram
5 peppercorns
2 tbsp chopped parsley

Preparation

Put the chicken and bacon into a saucepan with the onions, carrot, celery herbs, salt and a few peppercorns.

Add about 2 inch of water. Bring to a boil, cover, and cook in a moderate oven 350°F for 1-1/2 to 2 hours, depending on the size and age of chicken. Discard the vegetables.

When the chicken and bacon are cooked, skin and chop the meat into 3/4 inch dice while it is still hot. Add the parsley, taste and correct the seasoning, then press into a bowl. Pour a little of the cooking liquid over the top, cover with a plate and weight it down. Leave the mixture overnight in the fridge. Cut into slices and serve with a salad.

A more elaborate version can be made by layering the chicken, bacon and chopped parsley.

Yield

Serves 8 to 10

Cook Time

Prep Time: 20 mins.
Cook Time: 90 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 8 to 10
Amount Per Serving:
Calories: 553 Calories from Fat: 432
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 48g
73%  
Carbohydrates 13g
4%  
Dietary Fiber 8g
32%  
Saturated Fat 22g
110%  
Calories 553kcal
27%  
Cholesterol 116mg
38%  
Protein 48g
80%  
Sodium 2135mg
88%  
Calcium
1%  
Iron
18%  
Vitamin A
65%  
Vitamin C
35%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.