Cave de Vouvray 'Les Fosses d'Hareng' Vouvray

Attributes:
Producer:

Cave de Vouvray
Region:

Vouvray, France
Varietal:

Chenin Blanc
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Aromas:

floral
Flavors:

almond, candied, ginger

Food Matches:
Cheese: Fondue
Poultry & Eggs: Chinese Chicken Salad
Sauces: Vinaigrette, White Wine Sauce
Vegetables: Salad

Chenin Blanc:

Vouvray:

Vouvray is a cool climate region with limestone and chalk soil located on the north shore of the Loire River. Wine production in Vouvray has been recorded as early as the fifth century when Saint Martin of Tours introduced the Chenin Blanc grape to the region. By Law a Vouvray wine must be made of 100 percent Chenin Blanc and can be found ranging from sec (dry) to fully sweet (Moelleux) or sparkling. A typical Vouvray exhibits quince, honey, or almond flavors.

Konrad Sauvignon Blanc

Attributes:
Producer:

Konrad
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: WineAdvocate Rating: 88
Aromas:

spicy nose
Body:

medium-bodied

2004: WineSpectator Rating: 91
Acidity:

bright, lively
Complexity:

rich
Flavors:

lime, mineral, nectarine
Fruit:

juicy

2004: NatDecants Rating: 90
Acidity:

zesty
Compliments:

classic
Texture:

creamy

2003: WineSpectator Rating: 89
Acidity:

bright, lively, tangy

2003: WineAdvocate Rating: 89
Body:

medium-bodied
Complexity:

rich
Flavors:

green apple, lime
Fruit:

juicy

2002: WineSpectator Rating: 87
Acidity:

tart

2002: Tanzer Rating: 86
Complexity:

not complex, supple
Flavors:

citrus, melon, pear

2002: Tastings Rating: 85
Body:

medium-bodied
Fruit:

ripe, sweet

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Nobilo 'Regional Collection' Sauvignon Blanc

Attributes:
Producer:

Nobilo
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

tangy, tart

2005: WineSpectator Rating: 89
Acidity:

tart
Flavors:

apple, lime, pear

2005: WineEnthusiast Rating: 87
Acidity:

soft
Texture:

round

2004: WineEnthusiast Rating: 87
Acidity:

fresh

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Hot Chicken Salad

Rated

Ingredients

4 cup cold, chopped cooked chicken
4 hard-cooked eggs, chopped
1 10-3/4-ounce can condensed cream of chicken or cream of celery soup
1 cup chopped celery
3/4 cup mayonnaise or salad dressing
2 pimientos, chopped (1/2 cup)
2 tbsp lemon juice
1 tsp finely chopped onion
1 cup shredded cheddar cheese
1-1/2 cups crushed potato chips
2/3 cup slivered almonds

Preparation

1. Grease a 2-quart oval or rectangular baking dish; set aside.

2. In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken or cream of celery soups, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.

3. Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

4. In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate overnight.

5. Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

Yield

Serves 8 serving

Cook Time

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 8 serving
Amount Per Serving:
Calories: 454 Calories from Fat: 311
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 34.5g
53%  
Carbohydrates 9.3g
3%  
Dietary Fiber 1.9g
7%  
Saturated Fat 8.4g
42%  
Calories 454.3kcal
22%  
Cholesterol 178.9mg
59%  
Protein 27.6g
46%  
Sodium 626.9mg
26%  
Calcium
3%  
Iron
3%  
Vitamin A
11%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.