Two Hands 'Samantha's Garden' Shiraz

Attributes:
Producer:

Two Hands
Region:

Clare, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 93
Acidity:

fresh, tangy
Complexity:

suave
Compliments:

delicious
Flavors:

orange peel, raspberry, red berry, spice, spicy, strawberry
Fruit:

juicy

2005: WineSpectator Rating: 94
Acidity:

bright
Flavors:

cherry, mineral, plum
Texture:

silky

2004: WineSpectator Rating: 90
Acidity:

bright
Complexity:

focused
Compliments:

racy
Flavors:

blueberry, plum

2004: WineAdvocate Rating: 93
Body:

full-bodied
Complexity:

rich
Flavors:

licorice, raspberries, smoke, toast
Fruit:

austere

2003: WineAdvocate Rating: 93
Aromas:

floral
Complexity:

rich, supple
Compliments:

elegant, powerful
Fruit:

concentrated

2002: WineSpectator Rating: 91
Acidity:

bright, lively, tangy
Aromas:

floral

2002: WineAdvocate Rating: 95
Body:

full-bodied
Complexity:

deep, rich
Compliments:

elegant, powerful
Flavors:

blackberry, mineral, mint

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Clare Valley:

This climatically diverse region of South Australia makes the country’s best Rieslings in a dry, crisp style with hints of lime. It is also known for its Cabernet Sauvignon and Shiraz.


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Morgan Franscioni Vineyard Pinot Gris

Attributes:
Producer:

Morgan Winery
Region:

Santa Lucia Highlands, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2006: CGCW Rating: 82
Complexity:

simple
Flavors:

green apple, peach

2006: WineAdvocate Rating: 87
Body:

light, medium-bodied
Flavors:

apple, orange
Texture:

thin

2005: WineEnthusiast Rating: 91
Acidity:

clean, crisp
Complexity:

rich
Flavors:

citrus, grapefruit, oak

2004: CGCW Rating: 88
Acidity:

fresh

2004: WineEnthusiast Rating: 88
Acidity:

soft
Complexity:

simple
Flavors:

lime, vanilla
Fruit:

fruity

2003: WineSpectator Rating: 85
Acidity:

crisp, tart
Aromas:

floral

2003: WineEnthusiast Rating: 85
Complexity:

rich
Flavors:

apple, lemon

2002: WineSpectator Rating: 87
Acidity:

lively
Flavors:

citrus, honeysuckle, melon, pear

Food Matches:
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Sea Bass, Stews and Soups
Poultry & Eggs: Foie Gras, Frittata, Soufflé
Spicy Food: Sushi
Vegetables: Garlic

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.


Santa Lucia Highlands:

Santa Lucia Highlands are an appellation located in the Salinas Valley in Monterey California. In the northeast the climate is cooler, and chardonnay is the key grape. Where as in the southwest the weather is warmer and Pinot noir Dominates.

Teruzzi & Puthod Vernaccia di San Gimignano

Attributes:
Producer:

Teruzzi & Puthod
Region:

Vernaccia di San Gimignano, Italy
Varietal:

Vernaccia
Bottle Size:

750 ML

2004: WineSpectator Rating: 80
Body:

light

2003: WineSpectator Rating: 84
Acidity:

clean
Body:

medium body

2002: WineSpectator Rating: 85
Acidity:

fresh
Body:

light, medium body
Flavors:

apple, mineral

2002: WineSpectator Rating: 85
Acidity:

clean
Body:

medium-bodied
Fruit:

fruity

2001: WineSpectator Rating: 84
Body:

light
Complexity:

rich

2000: WineSpectator Rating: 84
Acidity:

clean, lively
Body:

light-bodied

2000: Tastings Rating: 86
Acidity:

bright, clean, zesty
Body:

medium-bodied
Flavors:

apple, mineral

1999: WineSpectator Rating: 84
Body:

light, medium-bodied

Food Matches:
Sauces: Oil-based Sauce, White Wine Sauce
Vegetables: Beans, White, Cabbage, Garlic

Honey-Mustard and Garlic Chicken

Rated

Ingredients

1/4 cup honey
1/2 cup dijon mustard
4 boneless, skinless chicken half-breasts
1 clove garlic, cut into slivers

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a small bowl, combine the honey and mustard.

3. Make four small cuts in the center of each chicken breast, then arrange them in a baking dish. Insert a sliver of garlic into each cut. Spread the honey-mustard mixture over each breast.

4. Bake for 30 minutes, basting the chicken once or twice with sauce from the pan. Then transfer to the preheated broiler (or turn the oven temperature up to broil) and cook for 5 minutes, until the tops are crisp (but not burnt).

Yield

Serves 4 serving