Chateau Benoit Pinot Noir Add
Chateau Benoit Pinot Noir Add
St. Innocent 'White Rose' Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Chateau Benoit Pinot Noir

Attributes:
Producer:

Chateau Benoit
Region:

Oregon, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2000: WineEnthusiast Rating: 83
Complexity:

deep
Flavors:

black cherry, cherries, herbal flavors, plum, tea

2000: Tastings Rating: 85
Acidity:

lively, soft
Body:

medium-bodied
Compliments:

tasty
Flavors:

black cherry, sage
Texture:

viscous

2000: Tastings Rating: 84
Complexity:

simple
Texture:

round

2000: CGCW Rating: 83
Flavors:

cherry, earth

1994: WineAdvocate Rating: 88
Acidity:

high acid
Complexity:

complex, deep
Compliments:

delicious, tasty, well-balanced
Flavors:

black-cherry, spicy
Fruit:

sweet

1994: Tastings Rating: 86
Acidity:

zesty
Aromas:

floral
Flavors:

candied, flowers, leather, oak, roses
Texture:

silky

1993: WineAdvocate Rating: 64
Acidity:

high acid, tart
Complexity:

compact

1992: WineSpectator Rating: 77
Flavors:

grapey

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Hamburgers
Vegetables: Beans, Green, Leafy Greens

Oregon:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.


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.


Oregon Pinot Noir:

Pinot Noir is the grape that put Oregon wines on the map. Despite its fragility, it is still the best wine produced by most Oregon wineries. Oregon's cooler climate is ideal for growing Pinot Noir.

Chateau Benoit Pinot Noir

Attributes:
Producer:

Chateau Benoit
Region:

Oregon, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2000: WineEnthusiast Rating: 83
Complexity:

deep
Flavors:

black cherry, cherries, herbal flavors, plum, tea

2000: Tastings Rating: 85
Acidity:

lively, soft
Body:

medium-bodied
Compliments:

tasty
Flavors:

black cherry, sage
Texture:

viscous

2000: Tastings Rating: 84
Complexity:

simple
Texture:

round

2000: CGCW Rating: 83
Flavors:

cherry, earth

1994: WineAdvocate Rating: 88
Acidity:

high acid
Complexity:

complex, deep
Compliments:

delicious, tasty, well-balanced
Flavors:

black-cherry, spicy
Fruit:

sweet

1994: Tastings Rating: 86
Acidity:

zesty
Aromas:

floral
Flavors:

candied, flowers, leather, oak, roses
Texture:

silky

1993: WineAdvocate Rating: 64
Acidity:

high acid, tart
Complexity:

compact

1992: WineSpectator Rating: 77
Flavors:

grapey

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Hamburgers
Vegetables: Beans, Green, Leafy Greens

Oregon:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.


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.


Oregon Pinot Noir:

Pinot Noir is the grape that put Oregon wines on the map. Despite its fragility, it is still the best wine produced by most Oregon wineries. Oregon's cooler climate is ideal for growing Pinot Noir.

St. Innocent 'White Rose' Pinot Noir

Attributes:
Producer:

St. Innocent Vineyard
Region:

Willamette Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2003: WineAdvocate Rating: 94
Complexity:

rich, suave
Compliments:

powerful, well-balanced
Flavors:

black cherry, dark fruit, rose
Fruit:

fruity, juicy

2002: WineAdvocate Rating: 91
Body:

medium-bodied
Complexity:

deep, tightly wound

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Lamb
Vegetables: Roasted Mixed Vegetables

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.


Willamette Valley:

Stretches from Portland in the north to Eugene in the south. A majority of the Willamette Valley vineyards lie on the foothills of the Coast Range that forms the western edge of the valley.

Cafe Hash Browns

Rated

Ingredients

4 medium potatoes (white rose or red)
4 tbsp bacon fat, vegetable oil or butter for frying
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Cook potatoes unpeeled in boiling water just until they are tender. Drain and set aside at least four hours, or preferably overnight, in a cool place (do not refrigerate).

To prepare, peel potatoes and coarsely shred them, adding salt and pepper. Heat the fat in an iron frying pan. Make sure the pan is hot before adding potatoes or you will not have a crispy crust.

Add potatoes and press down with a spatula. Cook 5 minutes, turn over, add a little more fat or oil if needed. Fry other side for an additional 5 minutes.

Place hash browns on warmed plates. These potatoes make a fine simple dinner served with eggs and applesauce.

Yield

Serves 2-3

Cook Time

Prep Time: 10 mins.
Cook Time: 10 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 2-3
Amount Per Serving:
Calories: 117 Calories from Fat: 91
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10.07g
15%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat 3.52g
17%  
Calories 117.04kcal
5%  
Cholesterol 21.84mg
7%  
Protein 6.14g
10%  
Sodium 47.04mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
0%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.