Nathanson Creek White Zinfandel Add
Hardys Chardonnay Add
Inglenook White Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Nathanson Creek White Zinfandel

Attributes:
Producer:

Nathanson Creek
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

1.5 L

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

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.


White Zinfandel:

This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

Hardys Chardonnay

Attributes:
Producer:

Hardy's
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

3 L

2006: WineSpectator Rating: 81
Acidity:

bright, crisp

2005: WineEnthusiast Rating: 82
Acidity:

fat
Flavors:

apple, pear

2005: WineSpectator Rating: 81
Fruit:

sweet

2004: WineSpectator Rating: 85
Acidity:

fresh
Complexity:

simple

2004: WineEnthusiast Rating: 82
Flavors:

nectarine, spice

2003: WineSpectator Rating: 82
Body:

light

2003: WineSpectator Rating: 85
Flavors:

earthy, pineapple

2002: WineSpectator Rating: 82
Flavors:

citrus, mineral

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.

Inglenook White Zinfandel

Attributes:
Producer:

Inglenook
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

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.


White Zinfandel:

This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

Chicken Guacamole Tortillas

Rated

Ingredients

1 lb Boneless, skinless chicken breast, trimmed of excess fat
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 tbsp olive oil
1 ripe avocados
1 whole jalapeno pepper or serrano pepper, seeded & minced
½ whole bermuda red onion
1 garlic clove, minced
1 Tomatoes, seeded and diced
2 tablespoon Cliantro leaves
1/8 teaspoon lime juice
2 large flour tortillas
1/2 cup sour cream

Preparation

Season chicken breasts on both sides with 1/8tsp salt, 1/8 tsp each black pepper & cayenne pepper, and cumin. In a large skillet saute chicken in hot oil 3 to 4 minutes on each side, until golden. Remove and slice thin.

Make guacamole by mashing avocado, adding other ingredients, and seasoning to taste with remaining salt, peppers and lime juice.

Lay half the chicken slices in one of the tortillas, cover with half the guacamole, and roll up tortilla. Repeat. Serve with sour cream on the side for dipping.

Yield

Makes 2 Servings

Cook Time

Prep Time: 20 mins.
Cook Time: 8 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 2 Servings
Amount Per Serving:
Calories: 473 Calories from Fat: 414
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 46g
70%  
Carbohydrates 43g
14%  
Dietary Fiber 17g
68%  
Saturated Fat 21g
105%  
Calories 473kcal
23%  
Cholesterol 30mg
10%  
Protein 17g
28%  
Sodium 551mg
22%  
Calcium
3%  
Iron
25%  
Vitamin A
31%  
Vitamin C
143%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.