Whitehall Lane Pinot Noir Add
Louis Latour Corton Charlemagne Add
Bouchard-Aîné & Fils Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Whitehall Lane Pinot Noir

Attributes:
Producer:

Whitehall Lane Winery
Region:

Carneros, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Louis Latour Corton Charlemagne

Attributes:
Producer:

Louis Latour
Region:

Corton Charlemagne, France
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 93
Acidity:

tangy
Compliments:

powerful
Flavors:

butterscotch, lemon cream, mineral, spice
Fruit:

concentrated

2005: Burghound Rating: 91-94
Complexity:

rich
Compliments:

almost painfully intense, elegant, powerful
Flavors:

green apple

2004: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

apple, butter, oak, peach, spice

2004: Burghound Rating: 92
Body:

full-bodied
Complexity:

supple
Compliments:

elegant
Flavors:

green apple, spice
Fruit:

austere
Texture:

round

2003: WineAdvocate Rating: 89
Body:

light, medium-bodied
Complexity:

rich
Flavors:

fresh herbs, minerals, sage, smoky, toast
Fruit:

austere

2003: WineSpectator Rating: 88
Compliments:

powerful
Flavors:

licorice, mineral, peach, spice

2003: WineEnthusiast Rating: 93
Complexity:

rich
Flavors:

toast
Fruit:

concentrated, ripe

2003: Burghound Rating: 91
Complexity:

complex, rich
Compliments:

elegant, powerful
Flavors:

green apple, spicy
Texture:

creamy

Food Matches:
Cheese: Brie, Gouda
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Game Hen
Sauces: White Wine Sauce

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.

Bouchard-Aîné & Fils Pinot Noir

Attributes:
Producer:

Bouchard-Aîné & Fils
Region:

Cote de Nuits, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2000: WineEnthusiast Rating: 88
Flavors:

cherries, herbs, smoke, toast

2000: WineEnthusiast Rating: 87
Acidity:

bright
Texture:

chewy

2000: WineEnthusiast Rating: 80
Acidity:

tart
Flavors:

rhubarb, strawberry

1999: WineEnthusiast Rating: 88
Flavors:

earth, herb, prune

1999: WineEnthusiast Rating: 88
Acidity:

fresh, soft
Complexity:

complex
Flavors:

strawberry
Fruit:

good fruit

1999: WineEnthusiast Rating: 86
Body:

light
Complexity:

nuanced
Compliments:

pleasant
Flavors:

cherries, strawberries

1999: WineEnthusiast Rating: 84
Body:

light
Complexity:

complex, deep, simple
Texture:

delicate

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Tomato, Basil, and Mozzarella Salad

Rated

Ingredients

4 slices tomato
4 leaves fresh basil
4 slices low-fat mozzarella
Freshly ground black pepper to taste

Preparation

Place the tomatoes on a plate. Top with the basil leaves and mozzarella and season with black pepper.

Yield

Makes 4 servings