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Chapelle-St-Arnoux Cote du Rhone

Attributes:
Producer:

Chapelle-St-Arnoux
Region:

Cote du Rhone, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2003: WineSpectator Rating: 83
Flavors:

red plum, tobacco

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Cote du Rhone:

Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

Domaine Vieille Julienne Chateauneuf du Pape

Attributes:
Producer:

Domaine Vieille Julienne
Region:

Châteauneuf-du-Pape, France
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: WineAdvocate Rating: 95
Acidity:

fresh
Complexity:

rich
Compliments:

powerful
Flavors:

blackberry, cherries, creme de cassis, flowers
Fruit:

sweet

2004: WineAdvocate Rating: (93-95)
Aromas:

floral
Body:

full-bodied
Flavors:

black fruit, cassis, cherry, raspberry

2004: WineAdvocate Rating: 92
Aromas:

floral
Body:

full-bodied
Complexity:

deep
Flavors:

black cherry, black currant, raspberry
Fruit:

ripe, sweet

2004: WineAdvocate Rating: 95
Fruit:

ripe

2004: WineAndSpirits Rating: 89
Acidity:

clean, fresh
Flavors:

blackberry, earth, plum, spice
Texture:

dense

2003: WineAdvocate Rating: (92-94)
Body:

full-bodied
Complexity:

deep
Flavors:

black cherry, flowers, raspberries

2003: WineSpectator Rating: 89
Complexity:

layered
Flavors:

black currant, blackberry, plum
Fruit:

sweet

2003: WineAdvocate Rating: (93-95)
Texture:

dense, thick

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Cave de Rasteau Dame Victoria

Attributes:
Producer:

Cave de Rasteau
Region:

Cotes-du-Rhone Rouge, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2007: WineSpectator Rating: 87
Complexity:

focused
Compliments:

tasty

2004: WineSpectator Rating: 85
Body:

light
Flavors:

black cherry, lavender, plum, toast

2004: WineSpectator Rating: 87
Fruit:

ripe

2003: WineSpectator Rating: 87
Flavors:

cedar, currant, herb, minerally, tobacco leaf

2003: WineSpectator Rating: 85

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Chicken in Lemon-Tomato Sauce with Green Olives

Rated

Ingredients

1 chicken, 3-1/2 to 4 pounds, cut into serving pieces
1/2 cup flour mixed with:
1 tsp salt
black pepper to taste
2 tbsp olive oil
2 tsp finely minced garlic
1 onion, chopped
2 celery stalks, chopped
1 tbsp minced fresh parsley
1/2 cup fresh lemon juice
1 can (1 pound) crushed Italian tomatoes
1 cup chicken stock
Salt to taste
15 pimiento-stuffed green olives ("queen size"), quartered

Preparation

1 Hack the chicken breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Dredge the chicken lightly in the seasoned flour, shaking off the excess.

2 Heat the oil in a wide, heavy sauté pan with a lid over high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 5 minutes on each side. Remove the chicken to a plate.

3 Drain all but 1 tbsp fat from the pan. Return the pan to medium-high heat and add the garlic, onion, celery, and parsley. Sauté until softened, about 8 minutes.

4 Raise the heat to high, pour in the lemon juice, and stir well, scraping up any browned bits from the pan bottom. Bring to a boil and boil down until the vegetables are sitting in about 2 tablespoons liquid.

5 Nestle the chicken back into the vegetables, skin side up. Pour in the tomatoes and stock, and sprinkle with a touch of salt. Cover, reduce the heat to low, and simmer until the chicken is cooked through, about 25 minutes.

6 At the end of cooking, swish the chicken pieces though the sauce to coat them nicely. Remove the chicken to a platter.

7 Raise the heat to high, bring to a boil, and boil the sauce for 2 minutes. Add the olives and boil until thickened, 2 to 3 minutes longer. Spoon the sauce over the chicken and serve hot.

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: 1147 Calories from Fat: 410
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 45.53g
70%  
Carbohydrates 24.2g
8%  
Dietary Fiber 3.33g
13%  
Saturated Fat 11.54g
57%  
Calories 1146.57kcal
57%  
Cholesterol 454.16mg
151%  
Protein 152.68g
254%  
Sodium 1127.05mg
46%  
Calcium
2%  
Iron
12%  
Vitamin A
44%  
Vitamin C
74%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.