Ste. Chapelle 'Winemakers Series' Gewurztraminer

Attributes:
Producer:

Ste. Chapelle
Region:

Idaho, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2001: WineSpectator Rating: 76
Acidity:

crisp, tart

Food Matches:
Cheese: Pepper Cheese
Fish or Shellfish: Smoked Salmon
Poultry & Eggs: Chicken or Turkey, Foie Gras, Pheasant with red currant gravy, Spicy Chicken Dishes
Red Meat: Ham, Pork w/Sauerkraut
Sauces: Spicy Sauce, Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Onion Tart

Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.


Idaho:

Idaho is a state in the Western part of the United States of America. The climate of the wine region in Idaho much resembles eastern Washington, though the Day-Night Temperature is greater. The effect of this climate is and unpredicted combination of grapes with high acidity and high sugar. Unfortunately the growers here have to deal with Idaho's bitter winter. The challenge for the grapes is not necessarily ripening but surviving. Riesling thrives in these harsh conditions and produces good sweet wines. Pinot noir and Chardonnay are also grown with some success; where as the Cabernet Sauvignon doesn't do well in the short growing season.

Terre del Grillo

Attributes:
Producer:

Terre del
Region:

Sicilia, Italy
Varietal:

Grillo
Bottle Size:

750 ML

Food Matches:
Pasta & Grains: Pasta Carbonara
Vegetables: Onion Tart

Sicilia:

The ancient indigenous people of the area were called the "Scile's", which is where this island gets its name. It lies to south of Italy and has more vineyards than any other Italian region. Moscato and Malvasia grapes are grown there on volcanic soil. Sicily's most proud of its Marsala.

Domaine de la Vougeraie Les Petits Noizons

Attributes:
Producer:

Domaine de la Vougeraie
Region:

Pommard, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: Burghound Rating: 89-91
Complexity:

rich
Compliments:

elegant
Flavors:

earthy, red berry
Fruit:

sweet

2003: WineAdvocate Rating: 88
Aromas:

*-scented
Body:

medium-bodied
Flavors:

spicy

2003: WineSpectator Rating: 91
Aromas:

*-scented
Flavors:

blackberry, boysenberry
Fruit:

huge

2003: Tanzer Rating: 85
Acidity:

fresh
Flavors:

cherry, raisiny, truffle

2003: Burghound Rating: 87-90
Complexity:

complex, rich
Compliments:

delicious
Flavors:

bitter, chocolate, jammy
Fruit:

ripe

2002: Tanzer Rating: 88-91
Acidity:

fat, lively
Body:

solid
Flavors:

black cherry, licorice, medicinal

2002: Burghound Rating: 86-89
Compliments:

elegant
Flavors:

mineral, red berry, spice
Fruit:

ripe, sweet

2001: Burghound Rating: 86-88
Acidity:

bright
Body:

full-bodied, solid
Complexity:

rich
Compliments:

powerful
Flavors:

earthy
Fruit:

ripe

Food Matches:
Desserts: Cheesecake, Custards, Créme Brulee, Ginger-flavored
Fish or Shellfish: Pan-fried Trout, Smoked Salmon
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras, Game Birds, Roast Turkey
Red Meat: Ham, Pork w/Sauerkraut
Sauces: White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Onion Tart

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.

Apple-Squash Soup

Rated

Ingredients

2 tbsp olive oil
1 to 2 cloves garlic, minced
1 medium onion, chopped
4 cups good vegetable broth (or more)
2 cups filtered apple cider or apple juice
2 cups diced acorn or butternut squash, peeled and seeded
1 large potato, peeled and diced (Yukon Gold is nice)
1 firm, tart apple, peeled, cored, and diced
Freshly grated nutmeg, to taste
Ginger, to taste
Salt, to taste
1/2 cup light cream (optional)
Chopped walnuts
Minced fresh parsley
Dollop of sour or whipped cream
Grated nutmeg

Preparation

In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Sauté onion and garlic until golden, then add the vegetable broth, apple cider or apple juice, diced squash, potato, and apple. Bring to a boil, reduce heat and simmer, covered, until squash, potato, and apple are tender, about 30 minutes.

Add nutmeg, ginger and salt to taste.

Puree in batches in blender, return to pot and gently reheat. You may add 1/2 cup of either light cream or more broth at this stage, thinning soup to the desired consistency. Serve warm, with any or all of the toppings on each serving, if desired.

Yield

6

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 6
Amount Per Serving:
Calories: 103 Calories from Fat: 52
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 5.82g
8%  
Carbohydrates 12.01g
4%  
Dietary Fiber < 1g
3%  
Saturated Fat < 1g
4%  
Calories 103.45kcal
5%  
Cholesterol < 1mg
0%  
Protein 1.71g
2%  
Sodium 549.17mg
22%  
Calcium
0%  
Iron
1%  
Vitamin A
33%  
Vitamin C
8%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.