Chateau Carbonnieux 'Chateau Tour Leognan' Pessac-Leognan

Attributes:
Producer:

Chateau Carbonnieux
Region:

Pessac-Leognan, France
Varietal:

Bordeaux - White
Bottle Size:

750 ML

200: Decanter Rating: 3
Acidity:

fresh
Body:

full-bodied, lean
Complexity:

complex, rich
Compliments:

elegant
Flavors:

mineral, spicy

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Pessac-Léognan:

One of the youngest appellations in France, this region just outside the modern city of Bordeaux (and once part of the appellation Graves) boasts vineyards that have won prestige for the entire Bordeaux region. Its hilly, well-drained soil suits the Sémillon and Sauvignon Blanc grapes used to make their dry whites and the Cabernet Sauvignon and Merlot used in their supple, earthy reds.

Reynolds Sauvignon Blanc

Attributes:
Producer:

Reynolds
Region:

New South Wales, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: WineSpectator Rating: 87
Acidity:

bright, lively

2002: WineSpectator Rating: 82
Acidity:

soft
Complexity:

simple
Flavors:

pear

2002: WineEnthusiast Rating: 87
Acidity:

bright, tart
Flavors:

citrus, vanilla
Fruit:

sweet

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Chateau Haut-Belian Entre-Deux-Mers

Attributes:
Producer:

Chateau Haut-Belian
Region:

Entre-Deux-Mers, France
Varietal:

Bordeaux - White
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Cucumber and Red Onion Salad

Rated

Ingredients

2 cucumbers, peeled and very thinly sliced
Salt
1 cup cider vinegar
1/4 cup sugar
1/2 red onion, cut in half and thinly sliced
chopped fresh dill

Preparation

1. In a colander, place the cucumber slices one layer at a time, lightly salting each layer. Put a plate weighted with a heavy object on top of the slices, then place the colander over a bowl to catch the water that drains from the cucumbers. Refrigerate.

2. In a saucepan, heat the vinegar, sugar, and red onion over low heat until the sugar dissolves--this shouldn't take more than 2 or 3 minutes. Transfer to a serving bowl, cool, and refrigerate.

3. Remove the cucumbers from the refrigerator, and rinse them under cold water. Pat them dry with paper towels and add to the onion mixture. Refrigerate, covered, for at least 3 more hours.

4. Drain the cucumbers and onions, reserving 5 tablespoons of the liquid. Toss the cucumbers with the reserved liquid and garnish with the chopped fresh dill.

Yield

SERVES 6

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: 38 Calories from Fat: 0
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat < 1g
0%  
Carbohydrates 10.69g
3%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
0%  
Calories 37.85kcal
1%  
Cholesterol < 1mg
0%  
Protein < 1g
0%  
Sodium < 1mg
0%  
Calcium
0%  
Iron
0%  
Vitamin A
0%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.