Geyser Peak Reserve Cabernet Sauvignon

Attributes:
Producer:

Geyser Peak Winery
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2003: WineAndSpirits Rating: 91
Body:

light
Complexity:

layered
Compliments:

elegant
Flavors:

berries, black cherry

2002: CGCW Rating: 87
Complexity:

deep

2002: WineEnthusiast Rating: 86
Complexity:

deep, rich
Flavors:

black cherry, cassis
Texture:

tough

2001: CGCW Rating: 84
Complexity:

deep
Flavors:

oak, smoky, spice

2001: WineEnthusiast Rating: 90
Acidity:

soft
Texture:

creamy

2000: WineSpectator Rating: 83
Acidity:

tart
Flavors:

berry, cedar, herbal

2000: WineEnthusiast Rating: 91
Acidity:

soft
Complexity:

rich
Compliments:

powerful
Flavors:

blackberries, smoky
Fruit:

gobs of fruit

2000: CGCW Rating: 87
Complexity:

complex
Flavors:

black cherry, cedar, cherries, earth, spice, vanilla
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

Domaine Pere Caboche Cotes du Rhone

Attributes:
Producer:

Domaine du Père Caboche
Region:

Southern Rhone, France
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Shafer 'Relentless' Syrah Napa Valley

Attributes:
Producer:

Shafer Vineyard
Region:

Napa Valley, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 90-92
Complexity:

rustic, suave
Flavors:

bitter, blackberry, blueberry, chocolate, meaty, menthol, violet
Fruit:

juicy

2004: Tanzer Rating: 90
Complexity:

rustic
Flavors:

bitter, black cherry, blackberry, cassis, chocolate, minerals, nutty, oak, spicy, violet
Fruit:

ripe, sweet

2004: Tanzer Rating: 90-92
Texture:

strong

2003: Tanzer Rating: 90
Fruit:

juicy

2003: WineAndSpirits Rating: 90
Flavors:

peppery

2002: WineEnthusiast Rating: 91
Complexity:

rich

2001: CGCW Rating: 93
Complexity:

deep
Compliments:

powerful, tasty
Flavors:

blackberry, espresso, leather
Fruit:

concentrated

2001: Tanzer Rating: 89
Acidity:

bright
Aromas:

floral
Complexity:

supple
Flavors:

bitter, blackberry, cherry, cola, dark berries, sassafras, violet
Texture:

open, smooth

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Roast Chicken

Rated

Ingredients

1 3 - 4 lb. chicken
1 lemon, halved
Fresh rosemary sprigs
Fresh thyme sprigs
2 cloves garlic, crushed and peeled
4 tbsp butter, softened
Salt
Freshly ground black pepper
4 small red onions, halved
8 small potatoes, halved
4 medium carrots, peeled
4 medium parsnips, peeled
Extra-virgin olive oil

Preparation

1. Preheat oven to 450°. Rinse chicken, then pat dry with paper towels. Put chicken in a large cast-iron skillet or roasting pan, then squeeze lemon over chicken to cover all surfaces, inside and out, with juice. Put squeezed lemon halves, several sprigs each of rosemary and thyme, and garlic into cavity of the bird. Tie legs together with kitchen string, then rub butter all over chicken. Season liberally with salt and pepper.

2. Arrange onions, potatoes, carrots, and parsnips around chicken. Brush vegetables with a little olive oil and season to taste with salt and pepper.

3. Roast in the oven for 15 minutes, then baste chicken and vegetables with pan juices. Reduce temperature to 375° and continue to roast, basting occasionally, until skin is crisp and golden, about 45 minutes more.

4. Turn off heat and allow chicken to rest in the oven, with the oven door ajar, for about 15 minutes before carving. Garnish with additional fresh rosemary and thyme sprigs, if you like.

Yield

Serves 4

Cook Time

Prep Time: 30 mins.
Cook Time: 60 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 4
Amount Per Serving:
Calories: 319 Calories from Fat: 179
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 19.94g
30%  
Carbohydrates 50g
16%  
Dietary Fiber 10g
40%  
Saturated Fat 9.61g
48%  
Calories 318.81kcal
15%  
Cholesterol 131.45mg
43%  
Protein 33g
55%  
Sodium 583.81mg
24%  
Calcium
0%  
Iron
2%  
Vitamin A
8%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.