Chateau Ste. Michelle Reserve Merlot Add
Cape Mentelle Chardonnay Add
Henri de Villamont Savigny-Lès-Beaune Add
Wines are recomendations only and may not be carried by this store.

Chateau Ste. Michelle Reserve Merlot

Attributes:
Producer:

Chateau Ste. Michelle
Region:

Columbia Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

1995: WineAdvocate Rating: 88
Acidity:

soft
Complexity:

simple
Flavors:

blackberries, candied, coffee, new oak, spices, toast, vanilla
Fruit:

juicy, sweet

1994: WineAdvocate Rating: 86
Acidity:

soft
Body:

lean
Complexity:

simple, tightly wound
Flavors:

blackberries, cassis, cherries, oak
Fruit:

concentrated

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Cape Mentelle Chardonnay

Attributes:
Producer:

Cape Mentelle
Region:

Margaret River, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 90
Acidity:

bright, lively, tangy
Complexity:

compact, opulent
Flavors:

mineral, pear

2005: Tanzer Rating: 90
Aromas:

floral
Flavors:

butter, citrus, honey, melon, mint, pear, pit fruits, spicy

2005: WineSpectator Rating: 88
Flavors:

melon, peach, spicy
Fruit:

juicy

2005: WineSpectator Rating: 90
Texture:

round

2004: WineSpectator Rating: 91
Complexity:

supple
Flavors:

citrus, pear, pineapple

2004: Tanzer Rating: 90

2004: Tanzer Rating: 88
Acidity:

soft
Body:

light
Flavors:

apple, buttery, meat, pear
Fruit:

ripe
Texture:

silky

2003: Tanzer Rating: 88
Acidity:

fresh
Body:

solid
Complexity:

supple
Flavors:

butterscotch, clove, lemon, nectarine, peach, pepper, pineapple
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.


Margaret River:

In Western Australia, this temperate coastal area is producing superbly elegant wines, especially Cabernet Sauvignon, Chardonnays, and Sémillons.

Henri de Villamont Savigny-Lès-Beaune

Attributes:
Producer:

Domaine Henri de Villamont
Region:

Savigny-Lès-Beaune, France
Varietal:

Chardonnay
Bottle Size:

750 ML

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.

Grilled Cheese and Tomato Sandwich

Rated

Ingredients

1 slice reduced-fat cheddar cheese
2 slicees whole wheat bread
1 slice tomato
1 tablespoon basil leaf
1 tsp butter

Preparation

Lay the cheese on one slice of bread. Top with the tomato, basil, and the second slice of bread.

In a small skillet over medium-high heat, melt the butter. Cook the sandwich for about 2 minutes per side, or until the cheese is melted and the bread is golden brown.

Yield

Makes 1 sandwich

Cook Time

Prep Time: 15 mins.
Cook Time: 5 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 1 sandwich
Amount Per Serving:
Calories: 228 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 29g
9%  
Dietary Fiber 6g
24%  
Saturated Fat 8g
40%  
Calories 228kcal
11%  
Cholesterol 17mg
5%  
Protein 18g
30%  
Sodium 441mg
18%  
Calcium
3%  
Iron
10%  
Vitamin A
8%  
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.