Keller 'Oro De Plata' Chardonnay

Attributes:
Producer:

Keller Estate Winery
Region:

Sonoma Coast, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 88
Acidity:

clean
Flavors:

melon, nectarine, peach

2005: WineSpectator Rating: 88
Acidity:

crisp, lively
Aromas:

floral
Flavors:

flinty, grapefruit, pear, spicy

2005: WineEnthusiast Rating: 88
Acidity:

bright
Aromas:

floral
Fruit:

concentrated

2005: CGCW Rating: 85
Complexity:

simple
Flavors:

lime, nectarine, vanilla

2004: WineSpectator Rating: 87
Acidity:

lively
Complexity:

complex
Flavors:

citrus, nectarine, oak, pear, ripe fruit
Fruit:

ripe

2003: WineSpectator Rating: 91
Acidity:

zesty
Flavors:

citrus, grapefruit, nectarine, tangerine
Fruit:

ripe

2003: CGCW Rating: 84
Body:

full-bodied
Flavors:

bitter

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 Coast:

In California, This is a 500,000 acre wine region spanning from San Pablo Bay to the border of Mendocino County. The appellation runs down the coast of the Pacific Ocean and is known for its cool climate and high rainfall. The grapes that produce the best wines from this region are Chardonnay and Pinot Noir.

Fess Parker Chardonnay

Attributes:
Producer:

Fess Parker Winery
Region:

Santa Barbara County, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 83
Body:

light, medium-weight

2005: WineAdvocate Rating: 88
Body:

medium to full-bodied
Flavors:

apple, oak, pear

2005: WineNews Rating: 90
Acidity:

lively
Flavors:

honeysuckle, pineapple

2005: WineNews Rating: 90
Acidity:

lively
Flavors:

apricot, butter, lime, pear, pineapple

2004: WineSpectator Rating: 87
Body:

full-bodied
Complexity:

rich
Compliments:

tasty

2004: WineAdvocate Rating: 87
Acidity:

crisp, soft
Body:

medium-bodied
Compliments:

elegant, tasty, well-balanced
Flavors:

apple, apricot, butterscotch, spicy

2004: WineNews Rating: 88
Aromas:

floral, stone fruit
Flavors:

peach

2004: WineNews Rating: 88
Aromas:

floral, stone fruit
Flavors:

banana, butterscotch, oak, pineapple, spicy
Fruit:

ripe, sweet

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.

Viña Quebrada de Macul 'Domus Aurea' Cabernet Sauvignon

Attributes:
Producer:

Viña Quebrada de Macul
Region:

Central Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Flavors:

cedar, currant, fig, game, mushroom, sage

2001: WineSpectator Rating: 91
Complexity:

supple
Flavors:

black cherry, black currant, cedar, mint, sage, tobacco

1999: WineSpectator Rating: 92
Complexity:

rich, supple
Compliments:

distinctive

1998: WineSpectator Rating: 90
Flavors:

cassis, mint
Fruit:

ripe

1997: WineSpectator Rating: 91
Compliments:

distinctive
Flavors:

currant, mint, plum, smoke, vanilla

1996: WineSpectator Rating: 90
Acidity:

bright, fresh, lively
Complexity:

focused, rich
Flavors:

blackberry, cassis
Fruit:

ripe

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.

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.