Phillips 'Toasted Head' Merlot Add
Château Lagarosse Les Comtes Add
Domaine Raspail Ay Gigondas Add
Wines are recomendations only and may not be carried by this store.

Phillips 'Toasted Head' Merlot

Attributes:
Producer:

Phillips Vineyards
Region:

North Coast, United States
Varietal:

Merlot
Bottle Size:

750 ML

2002: CGCW Rating: 87
Flavors:

blackberries, cherries
Fruit:

concentrated, ripe

2002: WineEnthusiast Rating: 86
Flavors:

blackberries, coffee, spices
Texture:

dense

2001: Tastings Rating: 87
Flavors:

cedar, cherry, tobacco

1999: WineEnthusiast Rating: 87
Acidity:

soft
Flavors:

black currant, cherry, herb, toasty oak

1999: CGCW Rating: 84
Acidity:

fresh, high acidity
Complexity:

much structure
Flavors:

cherries, ripe fruit, sage, spices, vanilla

1997: WineSpectator Rating: 76
Acidity:

tart
Body:

lean
Flavors:

blackberry, herb, plum

1997: WineEnthusiast Rating: 86
Flavors:

oak
Fruit:

fruity

1997: Tastings Rating: 86
Acidity:

bright
Body:

medium body
Complexity:

rich, supple
Flavors:

toasted oak, toasty oak
Texture:

silky, smooth

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

Château Lagarosse Les Comtes

Attributes:
Producer:

Château Lagarosse
Region:

Premieres Côtes de Bordeaux, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2005: WineSpectator Rating: 88
Acidity:

soft
Body:

medium-bodied
Flavors:

berry, mineral, tobacco
Fruit:

fruity

2003: WineSpectator Rating: 86
Body:

medium-bodied
Flavors:

berry, currant, toasted oak

2001: WineSpectator Rating: 83
Body:

light
Complexity:

simple
Flavors:

berry, vanilla
Fruit:

fruity

2000: WineSpectator Rating: 86
Acidity:

bright
Body:

medium body
Compliments:

delicious
Fruit:

fruity

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

Domaine Raspail Ay Gigondas

Attributes:
Producer:

Domaine Raspail Ay
Region:

Gigondas, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 92
Acidity:

bright
Complexity:

deep, suave, supple
Compliments:

powerful
Flavors:

cassis, cherry, raspberry
Fruit:

ripe, sweet

2004: Tanzer Rating: 92
Aromas:

floral nose
Flavors:

mineral, red berry
Fruit:

sweet

2001: Tanzer Rating: 91
Acidity:

fat, fresh
Flavors:

meat, red fruits, roasted herbs
Fruit:

ripe

2001: Tanzer Rating: 91
Complexity:

complex nose
Compliments:

classic
Texture:

strong

2000: Tanzer Rating: 89(+?)
Acidity:

fat
Flavors:

leather, raisin, red fruits
Fruit:

ripe, sweet

2000: Tanzer Rating: 89(+?)
Acidity:

fat, soft
Flavors:

berries, cherry, chocolate
Fruit:

juicy, sweet

1999: Tanzer Rating: 89
Complexity:

rich
Flavors:

coffee, minerals, red cherry, smoke
Fruit:

ripe

1999: Tanzer Rating: 86-89
Acidity:

fat
Flavors:

mocha, plum
Fruit:

intensely flavored, juicy, ripe
Texture:

round

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

Shrimp and Feta Pasta

Rated

Ingredients

2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1 cup (250 ml) chopped onion
2 cups tomato sauce
1 medium tomato, chopped
Oregano to taste
Basil to taste
1/2 cup chicken stock
1 lb (450 g) raw shrimp, shelled and deveined
1/2 of a 16-ounce package spaghetti or linguine, cooked
1/2 cup crumbled feta cheese

Preparation

1.In a pot of boiling water cook pasta until al dente. Reserve until ready to use. In a large skillet, warm the oil over medium heat. Add the garlic and onion and sauté until the onion is translucent. Add the tomato sauce and tomatoes and cook until warmed through.

2. Add the chicken stock to the skillet and heat until the mixture is bubbling. Then add the shrimp and cook until pink.

3. Spoon the sauce over hot pasta and top with crumbled feta cheese.

Yield

Makes 4 servings
Appleton Northland1200 W Northland Ave
Appleton, WI 54914
920-968-2212
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