Hardys Chardonnay Add
St. Francis 'Wild Oak' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Hardys Chardonnay

Attributes:
Producer:

Hardy's
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

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.

St. Francis 'Wild Oak' Chardonnay

Attributes:
Producer:

St. Francis Vineyards & Winery
Region:

Sonoma County, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: Tanzer Rating: 87
Complexity:

focused
Flavors:

anise, apple, cinnamon, clove, mineral, pear

2005: WineSpectator Rating: 88
Complexity:

complex, rich
Flavors:

fig, oak, pear, smoky
Fruit:

ripe
Texture:

chewy, fleshy

2005: CGCW Rating: 86
Acidity:

soft
Flavors:

citrus, oak
Texture:

creamy

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

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.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Linguine with Garlic Shrimp

Rated

Ingredients

12 oz fresh shrimp, deveined
2 large bulbs garlic
8 oz packaged dried regular and/or spinach linguine or fettuccine
2 cups sliced fresh mushrooms
¾ cup yellow pepper
1 tablespoon olive oil
1/2 cup water
1 tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 tsp cornstarch
1-1/2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/2 tsp instant chicken bouillon granules
1/8 tsp ground black pepper
2 tomatoes, seeded and diced
1/4 cup finely shredded Parmesan cheese

Preparation

Thaw shrimp, if frozen. Set aside. For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.

Cook pasta according to package directions. Drain. Cover to keep warm.

Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.

In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.

To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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 6
Amount Per Serving:
Calories: 260 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 41g
13%  
Dietary Fiber 10g
40%  
Saturated Fat 13g
65%  
Calories 260kcal
13%  
Cholesterol 120mg
40%  
Protein 28g
46%  
Sodium 110mg
4%  
Calcium
1%  
Iron
25%  
Vitamin A
11%  
Vitamin C
100%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.