Pike & Joyce Sauvignon Blanc

Attributes:
Producer:

Pike & Joyce
Region:

Adelaide Hills, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

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

Adelaide Hills:

One of Australia’s most famous “cool climate” regions, known for its Sauvignon Blanc, Chardonnay, and Pinot Noir.


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.

Hunter's Sauvignon Blanc

Attributes:
Producer:

Hunter's Wines
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: Tanzer Rating: 89
Acidity:

tart
Flavors:

grapefruit, lime, pepper, peppery, tangerine
Fruit:

intensely flavored, juicy

2003: WineSpectator Rating: 83
Acidity:

tart

2002: WineSpectator Rating: 84
Acidity:

tangy

2002: Tanzer Rating: 85
Aromas:

floral
Flavors:

melon, peppery

2001: WineSpectator Rating: 89
Acidity:

bright, tart

1999: WineSpectator Rating: 88
Acidity:

bright, tangy
Flavors:

gooseberry

1998: WineSpectator Rating: 86
Acidity:

fresh

1997: WineSpectator Rating: 88
Acidity:

bright, lively

Food Matches:
Fish or Shellfish: Ligurian Fish Soup, Mussels with Cream Sauce
Fruits & Nuts: Mango Salsa
Poultry & Eggs: Chinese Chicken Salad
Sauces: Vinaigrette
Vegetables: Salad

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.

Ste. Chapelle 'Winemakers Series' Soft Chenin Blanc

Attributes:
Producer:

Ste. Chapelle
Region:

Idaho, United States
Varietal:

Chenin Blanc
Bottle Size:

750 ML

2001: WineEnthusiast Rating: 86
Acidity:

soft
Flavors:

mango, melon, pear

Food Matches:
Fruits & Nuts: Fruit Salad
Poultry & Eggs: Chicken or Turkey, Chicken Stir Fry, Chicken w/Lemon
Spicy Food: Asian

Chenin Blanc:

Idaho:

Idaho is a state in the Western part of the United States of America. The climate of the wine region in Idaho much resembles eastern Washington, though the Day-Night Temperature is greater. The effect of this climate is and unpredicted combination of grapes with high acidity and high sugar. Unfortunately the growers here have to deal with Idaho's bitter winter. The challenge for the grapes is not necessarily ripening but surviving. Riesling thrives in these harsh conditions and produces good sweet wines. Pinot noir and Chardonnay are also grown with some success; where as the Cabernet Sauvignon doesn't do well in the short growing season.

Asian Sesame Chicken Salad

Rated

Ingredients

1/3 cup peanut oil
2/3 cup sesame seeds
4 boneless, skinless chicken breast
Salt
freshly ground black pepper
1 small head napa cabbage
1 tablespoon fresh ginger, grated
2 tbsp soy sauce
2 tablespoons red wine vinegar
2 tbsp toasted sesame oil
1 lime
1 8oz. can sliced water chestnuts
6 scallions
1 medium red bell pepper
10 sprigs cilantro

Preparation

1 Put the peanut oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or wax paper. (If the butcher hasn't done so, lb the breasts between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder.) Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. (Cut into one to check if you're not sure.) Reduce the heat if needed to prevent burning.

2 Meanwhile, trim the bottom 1/2 inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2 inch wide. Put into a salad spinner, fill with water, drain, and spin the greens dry. Remove any excess moisture with paper towels.

3 Peel and halve the ginger. Drop down the chute of a food processor with the motor running and purée. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste. 4 Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.

5 Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2 inch wide. Add to the salad and toss.

Yield

serves 4

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: 510 Calories from Fat: 371
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 41.22g
63%  
Carbohydrates 9.19g
3%  
Dietary Fiber 5.44g
21%  
Saturated Fat 6.63g
33%  
Calories 510.13kcal
25%  
Cholesterol 54.22mg
18%  
Protein 28.74g
47%  
Sodium 899.8mg
37%  
Calcium
5%  
Iron
7%  
Vitamin A
203%  
Vitamin C
170%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.