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Barefoot Chardonnay Add
Markham Chardonnay Add
Yalumba 'Wild Ferment' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Barefoot Chardonnay

Attributes:
Producer:

Barefoot Cellars
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

NV: Tastings Rating: 83
Acidity:

clean, crisp
Body:

lean, medium-bodied
Complexity:

focused

NV: Tastings Rating: 83
Acidity:

clean
Body:

medium-bodied
Flavors:

minerally, minerals

NV: Tastings Rating: 83
Body:

medium-bodied
Flavors:

pear, toast
Texture:

round

NV: Tastings Rating: 83
Acidity:

clean, tart
Body:

medium-bodied
Texture:

round

NV: Tastings Rating: 81
Acidity:

clean, soft
Aromas:

floral
Body:

light
Flavors:

apple, citrus, earth, pear

NV: Tastings Rating: 81
Body:

light- to medium-bodied
Complexity:

simple
Texture:

smooth

NV: Tastings Rating: 81
Acidity:

very tart
Flavors:

apple, pear

NV: Tastings Rating: 81
Body:

medium-bodied
Complexity:

simple
Flavors:

earth, lemon

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.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Markham Chardonnay

Attributes:
Producer:

Markham
Region:

Napa Valley, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

clean
Aromas:

floral
Compliments:

well-balanced

2004: WineSpectator Rating: 82
Complexity:

muddled

2003: WineSpectator Rating: 87
Acidity:

clean
Body:

light

2003: CGCW Rating: 85
Complexity:

complex, simple
Compliments:

pleasant
Flavors:

apple, citrus, melon, toasty oak

2002: WineSpectator Rating: 82
Complexity:

simple

2002: WineEnthusiast Rating: 86
Acidity:

crisp
Flavors:

citrus, lemon
Fruit:

ripe

2001: WineSpectator Rating: 86
Complexity:

simple

2000: WineSpectator Rating: 87
Aromas:

floral
Complexity:

rich
Flavors:

apple, melon, pear, spicy

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.


Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Yalumba 'Wild Ferment' Chardonnay

Attributes:
Producer:

Yalumba Winery
Region:

Eden Valley, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 88
Acidity:

crisp

2005: Tanzer Rating: 90
Acidity:

bright, fresh
Body:

light, medium weight
Complexity:

suave
Compliments:

delicious, elegant

2005: WineAdvocate Rating: 90
Acidity:

crisp
Body:

medium-bodied
Flavors:

apple, buttery, peach, spicy

2005: WineEnthusiast Rating: 88
Body:

medium-bodied
Flavors:

pear, vanilla
Texture:

fleshy

2004: Tanzer Rating: 88
Acidity:

bright
Complexity:

rich, supple
Flavors:

anise, apple, banana, clove, mint, nectarine, peach, pineapple, smoky, spicy

2004: WineAdvocate Rating: 88
Body:

medium-bodied
Compliments:

elegant
Fruit:

ripe

2003: WineSpectator Rating: 89
Acidity:

bright
Flavors:

lime, pear, spicy

2003: WineEnthusiast Rating: 87
Fruit:

juicy

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

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.

Linguine with Garlic Shrimp

Rated

Ingredients

12 oz fresh shrimp, deveined
2 large bulbs garlic
8 oz packaged dried regular and/or spinach linguine or fettuccine
2 cups sliced fresh mushrooms
¾ cup yellow pepper
1 tablespoon olive oil
1/2 cup water
1 tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 tsp cornstarch
1-1/2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/2 tsp instant chicken bouillon granules
1/8 tsp ground black pepper
2 tomatoes, seeded and diced
1/4 cup finely shredded Parmesan cheese

Preparation

Thaw shrimp, if frozen. Set aside. For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.

Cook pasta according to package directions. Drain. Cover to keep warm.

Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.

In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.

To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
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 6
Amount Per Serving:
Calories: 260 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 41g
13%  
Dietary Fiber 10g
40%  
Saturated Fat 13g
65%  
Calories 260kcal
13%  
Cholesterol 120mg
40%  
Protein 28g
46%  
Sodium 110mg
4%  
Calcium
1%  
Iron
25%  
Vitamin A
11%  
Vitamin C
100%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.