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Jabulani Shiraz Add
Alain Paret Les Larmes du Pere Add
Domaine Roy Marc 'Vieilles Vignes' Gevrey-Chambertin Add
Wines are recomendations only and may not be carried by this store.

Jabulani Shiraz

Attributes:
Producer:

Jabulani
Region:

South Africa, Other
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2003: WineSpectator Rating: 79
Acidity:

soft

Food Matches:
Red Meat: Beef Stew, Buffalo, Lamb Stew

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.

Alain Paret Les Larmes du Pere

Attributes:
Producer:

Alain Paret
Region:

Saint Joseph, France
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

1999: WineAdvocate Rating: 87
Acidity:

soft
Body:

medium body

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

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.

Domaine Roy Marc 'Vieilles Vignes' Gevrey-Chambertin

Attributes:
Producer:

Domaine Roy Marc
Region:

Gevrey-Chambertin, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

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.

Caribbean-Style Pork Stew

Rated

Ingredients

2 tsp cooking oil
12 oz boneless lean pork, cut into 1-inch cubes
1 cup chopped onion
1 14-1/2-ounce can beef broth
1-3/4 cups water
1 cup chopped tomatoes
1 tbsp grated gingerroot
1 tsp ground cumin
1/4 tsp crushed red pepper
3 plantains, peeled and cubed
1 15-ounce can black beans, rinsed and drained
3 cups hot cooked rice

Preparation

1. Heat oil in a large kettle or Dutch oven. Add pork and cook till browned. Remove pork from pan. In drippings cook onion, sweet pepper, and garlic for 5 minutes. Drain off fat. Return pork to pan. Add broth, water, tomatoes, gingerroot, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

2. Add plantains and black beans. Simmer, covered, for 15 minutes more or till pork is tender. Serve with rice.

Yield

Makes 6 main-dish servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 main-dish servings
Amount Per Serving:
Calories: 232 Calories from Fat: 42
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 4.71g
7%  
Carbohydrates 30.93g
10%  
Dietary Fiber < 1g
3%  
Saturated Fat 1.25g
6%  
Calories 232.37kcal
11%  
Cholesterol 35.72mg
11%  
Protein 15.28g
25%  
Sodium 41.83mg
1%  
Calcium
0%  
Iron
3%  
Vitamin A
5%  
Vitamin C
10%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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