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Year |
Region |
Description |
Price |
| Details |
2008 |
Loire Valley, France |
Andre Neveu Sancerre |
$24.99 |
| Details |
2006 |
Rhone Valley, France |
Bernard Burgaud Cote Rotie |
$69.99 |
| Details |
2002 |
Loire Valley, France |
Cady St. Auban Varennes |
$19.99 |
| Details |
2009 |
Provence, France |
Ch. Pradeaux Bandol Rose' |
$30.99 |
| Details |
2006 |
Costieres de Nimes, France |
Chateau D'Or et de Gueules 'La Bolida' |
$39.99 |
| Details |
2007 |
Rhone Valley, France |
Chateau de Segries Lirac Rouge |
$17.99 |
| Details |
2008 |
Minervois, France |
Chateau Donjon Rose' |
$14.99 |
| Details |
2005 |
Sauternes, France |
Chateau Guiraud Sauternes 375ml |
$69.99 |
| Details |
2006 |
Cote du Rhone, France |
Chateau Noel Saint Laurent Cote du Rhone Blanc |
$23.99 |
| Details |
2005 |
Brodeaux, France |
Chateau Paveil de Luze |
$39.99 |
| Details |
2007 |
Rhone Valley, France |
Clos du Mont-Olivet Chateauneuf -du-Pape |
$39.99 |
| Details |
2007 |
Cahors, France |
Clos la Coutale Cahors |
$14.99 |
| Details |
2009 |
Loire Valley, France |
Corbillieres Touraine Rose' |
$14.99 |
| Details |
2006 |
Provence, France |
Dom. de Terrebrune Bandol |
$34.99 |
| Details |
2009 |
Provence, France |
Dom. De Terrebrune Bandol Rose' |
$29.99 |
| Details |
2009 |
Languedoc, France |
Dom. Sainte-Eugenie Corbieres |
$10.99 |
| Details |
2009 |
Languedoc, France |
Domaine Camp Galhan Blanc |
$12.99 |
| Details |
2006 |
Bourdeaux, France |
Domaine David Clark Bourgogne Au Pelson |
$34.99 |
| Details |
2007 |
Gigondas, France |
Domaine de la Tourade Gigondas |
$27.99 |
| Details |
2008 |
Cote de Gascogne, France |
Domaine de Pouy Cote de Gascogne |
$8.99 |
| Details |
2008 |
Saint Chinian, France |
Domaine des Terres Falmet Cinsault |
$12.99 |
| Details |
2009 |
Loire Valley, France |
Domaine du Haut Bourg Muscadet |
$13.99 |
| Details |
2001 |
d'doc, France |
Domaine du Mas Blanc Banyuls Rimage |
$44.99 |
| Details |
2006 |
Loire Valley, France |
Domaine Du Petite Coteau Vouvray Demi-Sec |
$17.99 |
| Details |
2007 |
Rhone Valley, France |
Domaine du Vieux Telegraphe "La Crau" |
$79.99 |
| Details |
2003 |
C.D.P., France |
Domaine Font De Michelle Cuvee Etienne CDP |
$39.99 |
| Details |
2007 |
Loire Valley, France |
Domaine Joel Delaunay Touraine |
$19.99 |
| Details |
2008 |
cotes Catalanes, France |
Domaine LaFage Cote EST |
$12.99 |
| Details |
2009 |
Provence, France |
Domaine Lafond Tavel |
$19.99 |
| Details |
2005 |
Rhone Valley, France |
Domaine Les Pallieres Gigondas |
$33.99 |
| Details |
2007 |
Bandol, France |
Domaine Tempier Bandol |
$49.99 |
| Details |
2006 |
Rhone Valley, France |
E Guigal Condrieu |
$29.99 |
| Details |
2007 |
Languedoc, France |
Gerard Bertrand Cremant |
$14.99 |
| Details |
2006 |
Languedoc, France |
Gerard Bertrand Minervois |
$14.99 |
| Details |
2007 |
Vaucluse, France |
Kermit Lynch Rouge |
$18.99 |
| Details |
2006 |
Loire Valley, France |
Les pensees de Pallus Chinon |
$22.99 |
| Details |
2007 |
Rhone Valley, France |
Les Vignerones Du Mont Ventoux "Altitude 500 - Parcelles St. Nicolas" |
$14.99 |
| Details |
2005 |
Languadoc, France |
Mas Belles Eaux Les Coteaux |
$21.99 |
| Details |
2009 |
Costieres de Nimes, France |
Mourgues du Gres 'Galet Rose' |
$15.99 |
| Details |
2009 |
Costieres de Nimes, France |
Mourgues du Gres Fleur Rose |
$13.99 |
| Details |
NV |
Bugay, France |
Patrick Botex Spk Gamay |
$17.99 |
| Details |
2007 |
Rhone Valley, France |
Pegau Chateauneuf du Pape |
$99.99 |
| Details |
2006 |
Rhone Valley, France |
Pegau Chateauneuf du Pape |
$94.99 |
| Details |
2009 |
Languedoc, France |
Poujol Pico VDP L'Herault |
$15.99 |
| Details |
2005 |
Loire Valley, France |
Regis Cruchet Vouvray Sec 2005 |
$22.99 |
| Details |
2007 |
Rhone Valley, France |
Rene Rostaing "Les Lezardes" Blanc |
$32.99 |
| Details |
2004 |
Rhone Valley, France |
Rene Rostaing Cote Rotie "Classique" |
$74.99 |
| Details |
2005 |
Loire Valley, France |
S.A. Huet Petulant Brut |
$32.99 |
| Details |
2006 |
Rhone Valley, France |
Sang de Cailloux Vacqueras |
$54.99 |
| Details |
2006 |
Burgumdy, France |
Xavier Monnot Bourgogne Blanc |
$31.99 |
|
![Details](kiosk.asp?picturename=130215.jpg&extdesc=Cady St. Auban Varennes&subdesc=2002®ion=Loire Valley, France&name=&price=19.99¬es=Chenin Blanc or Pineau de la Loire is the grape-variety which produces the best white wines of Anjou and Touraine. It has nothing in common with grapes of the Pinot family.
The variety gives all its fullness in the Loire Valley, elsewhere it did not acclimate. Chenin Blanc is used for dry and sweet wines. It is subject to noble rot and for that reason is harvested as late as possible, sometimes in november. Chenin Blanc wines such as Vouvray and Saumur age very well.
Harvesting at Domaine Cady is done by selective and successive hand-picking. Grapes come from a 6.17 acre plot with soil containing schist with some quartz and square stones called "Les Varennes."
100 percent chenin blanc
FOOD PAIRINGS: Foie-gras and Fourme d'Ambert (blue cheese), Oven-baked pears wiht Fourme d'Ambert cream, Galettes a la frangipane (almond cake)&id=){kind=link}
 to signify the depth and fullness of the southern sun and warmth, red ('Gueules' in old French) for the character, power and round.
Starting from scratch, Diane knew that her ultimate success was up to her. During her year-long oenology and viticulture studies in Montpellier, she cultivated her personal winemaking style. Following her divorce in 1999, Diane buried herself in her work for seven long years, during which she restructured her vineyard. Capitalizing on the fact that the Domaine had no past, she was able to impose her own style.
The property lies on the southern side of the Costières de Nîmes. The vineyards face south and south-east on a terroir of galets roulés (the famous rounded pebbles also found in areas such as Chateauneuf-du-Pape). Red and rosé wines are blended from a range of grape varietals - syrah, Grenache, carignan, mourvèdre and cinsault. Whites come from Chardonnay, Grenache Blanc, Roussanne and Rolle/Vermentino.
Made from the oldest vines on the estate, La Bolida is based mostly on Mourvèdre, picked at the start of October. Tiny yields (approx 10 hl/ha) and optimal ripeness give this wine a wonderful balance of roundness and power.
FOOD PAIRINGS: Eggplant and Potato Curry, Pasta with Sausage, Basil and Mustard, Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini&id=){kind=link}
![Details](kiosk.asp?picturename=220024.jpg&extdesc=Chateau de Segries Lirac Rouge&subdesc=2007®ion=Rhone Valley, France&name=Grenache&price=17.99¬es=In 1994, Henri de Lanzac, cousin of Christophe Delorme from Domaine de la Mordorée, purchased the Domaine and began to improve the quality of the wine. "Ségriès" in provencal means "water spring". The Domaine Château de Ségriès owns 44.5 hectares of vineyard land (108.91 acres), all in old vines, of which 30 ha (74.10 acres) are in Lirac, on clay and limestone based soils.
Deep blueberry and forest aromas precede the very long flavors of black cherry, bramble and black pepper. Muscular and packed, finishes with drying tannins.
"The 2006 Lirac is superb, rich in black fruit, very Provencal, and medium-bodied. Drink it over the next 4-5 years." - Wine Advocate (#178, Aug. 08), 90 pts
FOOD PAIRINGS: Grilled Lamb with Radicchio and Black-Olive Oil, Roast Beef with Spicy Yogurt-Walnut Sauce, Eggplant and Potato Curry.&id=){kind=link}
![Details](kiosk.asp?picturename=220018.jpg&extdesc=Chateau Donjon Rose'&subdesc=2008®ion=Minervois, France&name=Rose&price=14.99¬es=The "Chateau du Donjon", once the property of the monks of the abbey of Caunes, has been family property since the 15th century. It takes its name from the ancient castle of Bagnoles and from its picturesque 13th century donjon (keep) that shoots up in the middle of the cellar.
The vineyard of the Château du Donjon "stretches out over the rural district of BAGNOLES, the western part of the Minervois region, in the Clamoux area. It is divided into two large parts, one for AOC Minervois, and the other for "Vin de Pays" (Regional wines). The yields of these wines are very limited, in order to obtain a magnificent concentration of aromas.
Throughout the centuries, wines from the Minervois region have traditionally been served at the tables of the kings of France.
Food Pairings: Shrimp in Garlic Sauce, Spiced Chicken Tacos with Crispy Skins, Lamb Meatballs in Sour-Cherry Sauce.&id=){kind=link}
![Details](kiosk.asp?picturename=130147.jpg&extdesc=Chateau Guiraud Sauternes 375ml&subdesc=2005®ion=Sauternes, France&name=Semillon&price=69.99¬es=Situated 45 km south of Bordeaux on the left bank of the Garonne river, the Sauternes-Barsac appellation area covers 5 communes: Sauternes, Barsac, Preignac, Fargues and Bommes. Château Guiraud, is situated entirely in the Sauternes commune. Their concentrated grapes are carefully tipped into the wine press. The harvest is pressed in its entirety. At the end of the harvest they will have an average of 50 to 60 different batches of wine. The separation of these batches will ensure that each batch will keep its own personality, potential and characteristics. At blending they will have a wide range of aromas and complexity allowing them a wide choice of possible blends to create a great Guiraud. In this crucial choice their objective is to remain true to the characteristics of their particular style and that of their ‘terroir’.
97 points, Wine Spectator: "Delivers lots of botrytis spice, with lemon tart and cooked apple. Full-bodied, with loads of cream and vanilla and an intense tropical fruit and honey aftertaste. Long and viscous, with a layered and beautiful spicy finish. Hard not to drink it now. Best after 2014."
Food Pairings: Almond Crème Caramel, Apples Baked in Pastry with Plum Sauce, Fois Gras
&id=){kind=link}
![Details](kiosk.asp?picturename=100111.jpg&extdesc=Chateau Noel Saint Laurent Cote du Rhone Blanc&subdesc=2006®ion=Cote du Rhone, France&name=Viognier&price=23.99¬es=The property of Chateau Noel Saint-Laurent has belonged to the Noel family since the late 1940s, where they have respectfully maintained the castle and the tradition of growing vines. Today, vineyards are managed by Didier Noel, while the winemaking is the responsibility of his wife, Brigitte Noel. The papal influence is still visible in the crest of the castle which is used on their wine labels.
The vineyard is situated on slopes with soil of mixed limestone and clay that contain stones from the ancient river bed of the Durance. The vines are grown with the utmost respect for the environment. They are maintained in "lutte raisonee", or reasonably organic practices. A portion of this wine is fermented and aged directly in one vintage old Chateau Yquem barriques for 8 to 10 months.
60 percent Viognier, 30 percent Marsanne, 10 percent Bourboulenc
FOOD PAIRINGS: Fragrant Butterflied Shrimp, Golden Sausages and Shallots in White Wine, Oven-Roasted Whole Fish, Pan-Fried Shrimp with Lemon and Ouzo, Roasted Chicken with Walnut-Arugula Pesto, Sea Bass with Rice Noodles in Tomato-Pineapple Broth &id=){kind=link}
. Thierry Sabon has recently taken over the winemaking duties and looks to be in fine form. Tradition combined with vision is the backbone of Sabon's winemaking philosophy - under his guidance the family's cuvées have reached new heights, with lower yields, more dynamic blending and earlier bottling.
FOOD PAIRINGS: Garlic-Rubbed Spareribs, Roasted Vegetable Bruschetta, Grilled Flank Steak with Polenta with Mushrooms&id=){kind=link}
 grape, with a maximum of 30percent Merlot or Tannat grape varieties.
FOOD PAIRINGS: Grilled Polenta with Mushrooms and Toasted Pumpkin Seeds, Lamb Chops with Garlic Custard, Goose Confit and Wild Mushroom Couscous &id=){kind=link}
 of Morey St.Denis (May 2008), the rest attract only regional designations. What David has done, is to bring the same (or more) care to his ‘generic’ vineyards that others bestow on their Chambertin or Musigny. Only ploughing and mowing for weed control – never herbicides. Ultra low yields (his 2007 yields were below 30hl/ha for ‘regionals’), and all ‘at the vine’ work is done by by hand e.g de-budding and de-leafing to promote grape ripeness and colour and finally an organic spray program to counter disease and pests. There resulting fruits of these labours are treated with equal care. David’s choice of winemaking methods is characterised by the following: Hand harvesting into small cases (50 litres) at full maturity, No non-essential additives or manipulations,Aging in small french oak barrels with a small percentage of new oak, Bottling by hand, and no fining or filtration.
FOOD PAIRINGS: Mushroom and Chicken Risotto, Double-Baked Three-Cheese Soufflés, Pork Chops with Mushroom Bread Pudding.
&id=){kind=link}
 and 40 percent Colombard
FOOD PAIRINGS: Honey Pumpkin Salad with Sage Croutons, Potato and Smoked Mackerel Dauphinoise, Poached Salmon with Cucumber Raita&id=){kind=link}
 is made primarily from Grenache (95 percent) with Carignane, Syrah and Mourvèdre. By law, grapes harvested for Banyuls must contain 254 grams of sugar per liter.
Domaine du Mas Blanc harvests by hand, destems the grapes, then stops the fermentation by adding neutral grape spirits. The wine then macerates with the skins for three weeks before being aged in tanks.
The aging is important. Rimage, in order to preserve its fresh fruit character, does not have any contact with oxygen. "Banyuls is more fragile than Vintage Port," states vigneron Jean-Michel Parcé of Domaine du Mas Blanc. "It is generally bottled after a year, but if the pure, primary fruit aromas of raspberry and cherry have evolved into dried fruit flavors."
Food Pairings: Chocolate, rich desserts, robust cheese (Roquefort, Stilton), pork or duck liver pate
&id=){kind=link}
![Details](kiosk.asp?picturename=170082.jpg&extdesc=Domaine du Vieux Telegraphe "La Crau"&subdesc=2007®ion=Rhone Valley, France&name=Grenache&price=79.99¬es=Domaine du Vieux Télégraphe does indeed derive its name from an old telegraph station, one which was once sited on the hill where this Châteauneuf domaine now stands.
The history of the domaine itself begins with Hippolyte Brunier in 1898, who planted vines on the Plateau de la Crau, situated in the triangle between the villages of Bédarrides, Châteauneuf and Courthezon, thereby establishing the vineyard that today remains the prime source of fruit for Vieux Télégraphe.
The grand vin here is the red Vieux Télégraphe, a classic Châteauneuf blend. The wines declare La Crau on the label but this is not a special bottling as is often thought, all the fruit for the grand vin comes from this plateau. The fruit for this wine is destemmed and pressed, then fermented in stainless steel tanks with temperature control, for a period of two to three weeks. Malolactic is encouraged. The wine then goes into concrete tank for nine months, before going into oak foudres (up to 70 hectolitre capacity) for up to one year. The wine is bottled at two years of age, without filtration.
FOOD PAIRINGS: Grilled Lamb with Radicchio and Black-Olive Oil, Garlic-Rubbed Spareribs, Seared Tuna with Kimchi and Scallion Pancakes&id=){kind=link}
![Details](kiosk.asp?picturename=170011.jpg&extdesc=Domaine Font De Michelle Cuvee Etienne CDP&subdesc=2003®ion=C.D.P., France&name=Grenache&price=39.99¬es=In 1950 this estate was bought by Etienne Gonnet, the father of the two brothers who own it today. He was brother-in-law to Brunel at Vieux Telegraphe and the estate is the nearest neighbor to the Brunels. Since 1975 the brothers Jean and Michel have run the domain. Today, their sons Guillaume and Bertrand are participating as the 3rd generation of the family.
The name of the estate comes from a hidden spring, in a hollow among the vines, called the "Fontaine de Michelle". Most of the 30 hectares are located around La Crau in Chateauneuf-du-Pape and includes vines over 100 years old.
The 2003 cuvée is: Grenache noir 70 percent (from 90 year old vines) - Syrah 15 percent and Mourvedre 15 percent.
FOOD PAIRINGS: Beef Sirloin with Piquillo Peppers and Capers, Glazed Chicken Breasts with Coffee BBQ Sauce, Crisp Indian-Spiced Chicken with Cucumber-Tomato Raita, Pan-Fried Veal Chops with Lemon and Rosemary&id=){kind=link}
, Syrah and Cinsault (10%, coplanted), Clairette (5%), Mourvèdre (5%), with the vines being, on average, 60 years old.
FOOD PAIRINGS: Grilled Lamb with Radicchio and Black-Olive Oil, Garlic-Rubbed Spareribs, Seared Tuna with Kimchi and Scallion Pancakes.&id=){kind=link}
![Details](kiosk.asp?picturename=170095.jpg&extdesc=E Guigal Condrieu&subdesc=2006®ion=Rhone Valley, France&name=Viognier&price=29.99¬es=The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards of over 2400 years old you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine over 67 vintages and, at the beginning of his career, participated in the development of the Vidal-Fleury establishment.
Today, Philippe Guigal, oenologist, is the third generation to continue the family endeavour to be at the service of the greatest wines of the Rhône Valley.
"Rich and refined, with a gorgeous mouthfeel carrying flavors of quince, persimmon and melon, all pushed by a bright minerality on the finish. Drink now through 2011." Wine Spectator, 92 points.
Food Pairings: Fois gras, scrambled eggs and truffles, delicate fish.&id=){kind=link}
 star Gerard Bertrand inherited his passion for wine and his love for the Languedoc region from his father. Today, Gerard Bertrand owns 5 estates in the finest wine-growing areas of the Languedoc and each vineyard expresses the individual distinctiveness of the region.
The Limoux wine region is located in the eastern foothills of the Pyrénées in southern France. The main grape of the region is the Mauzac, locally known as Blanquette, followed by Chardonnay and Chenin blanc. Local wine historians believe that the world's first sparkling wine was produced in this region in 1531, by the monks at the abbey in Saint-Hilaire.
FOOD PAIRINGS: Orange Roughy on Rice with Thai-Spiced Coconut Sauce, Creamy Chicken Liver Mousse, Gorgonzola and Walnut Terrine&id=){kind=link}
 star Gerard Bertrand inherited his passion for wine and his love for the Languedoc region from his father. Today, Gerard Bertrand owns 5 estates in the finest wine-growing areas of the Languedoc and each vineyard expresses the individual distinctiveness of the region.
Since Roman times this region has been known for quality wines. A letter has even been found from Ciceron to the tax officer Fonteleus, criticizing him for having levied too many taxes on the fine wines from Cella Vinaria, the"wine cellar", from which the name La Liviniere would come.
Vineyards for this wine are located 150 meters above sea level on numerous parcels of Syrah, Grenache Noir, Mourvedre as well as old Carignan vines. The vines are spread out over two terroirs of the appellation La livinere, the gritty limestone of the Causse and the round pebbles of the ancient quaternary terraces.
FOOD PAIRNGS: Pork Chops with Marsala and Fennel, Beef Brisket with Mustard and Rye Crumbs, Pancetta-Wrapped Roast Leg of Lamb&id=){kind=link}
![Details](kiosk.asp?picturename=110428.jpg&extdesc=Les Vignerones Du Mont Ventoux "Altitude 500 - Parcelles St. Nicolas"&subdesc=2007®ion=Rhone Valley, France&name=Grenache&price=14.99¬es=&id=){kind=link}
![Details](kiosk.asp?picturename=110421.jpg&extdesc=Mourgues du Gres Fleur Rose&subdesc=2009®ion=Costieres de Nimes, France&name=Syrah, Grenache, Carignan&price=13.99¬es=The soil of the Costières-de-Nîmes region is essentially composed of alluvium stones from the quaternary period from the Alps. It is located in the Southern part of the Rhône valley wines.
Wines from Château Mourgues du Grès are shaped by the Mediterranean character.
"Fleur d’Eglantine" owes its name to the colour of its robe, resembling that of the wild or dog rose, perfectly reflecting its unique and delicate character.
This rosé, produced by the bled-vat method (saignée), is a blend of Mourvèdre with Syrah and Grenache and Carignan.
FOOD PAIRINGS: grilled tuna or sea bass, paella, curried mussels or, alternatively, sweet and savoury Asian dishes such as pork with pineapple and chicken with orange &id=){kind=link}
, Roussette, Mondeuse (both from Savoie) and Chardonnay. Many still wines are produced, but the region's star wine is the Cerdon Méthode Ancestrale, a semi-dry, pink bubbly made by spontaneous, but incomplete, fermentation.
FOOD PAIRING: Creamy Ricotta Tart with Pine Nuts, Warm Chocolate Soufflé Tarts, Mascarpone Custards with Summer Berries&id=){kind=link}
![Details](kiosk.asp?picturename=110423.jpg&extdesc=Pegau Chateauneuf du Pape&subdesc=2007®ion=Rhone Valley, France&name=Grenache&price=99.99¬es=The Story behind the Domaine de Pegau begins in the late 17th century with ancestors farming a few small fields of vines bordered with olive and cheery trees. The revenue from the cherries sold in the local provencial markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, while the grapes went into producing the already famous red wine of Chateauneuf-du-Pape.
Today, the family tradition will be ensured by Laurence and her husband Mark and their two children Maxim and Justine. The "Pegau" name dates back to the term used for the wine jugs found in the ecavations of the 14th century Popes Palace in Avignon.
Food Pairings: Daurade a La Provencale, Coq au Vin, Potatoe Ceasserole of Hare&id=){kind=link}
![Details](kiosk.asp?picturename=110415.jpg&extdesc=Pegau Chateauneuf du Pape&subdesc=2006®ion=Rhone Valley, France&name=Grenache&price=94.99¬es=The Story behind the Domaine de Pegau begins in the late 17th century with ancestors farming a few small fields of vines bordered with olive and cheery trees. The revenue from the cherries sold in the local provencial markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, while the grapes went into producing the already famous red wine of Chateauneuf-du-Pape.
Today, the family tradition will be ensured by Laurence and her husband Mark and their two children Maxim and Justine. The "Pegau" name dates back to the term used for the wine jugs found in the ecavations of the 14th century Popes Palace in Avignon.
Food Pairings: Daurade a La Provencale, Coq au Vin, Potatoe Ceasserole of Hare&id=){kind=link}
 and Carignan Blanc (35%) with a twist of Roussane (5-10%) crafted in concrete vats. The Carignan Blanc is from a single hillside block of vines planted in 1961 on well-drained limestone cailloutis (highly fragmented) soil. The Vermentino (called Rolle in the Midi) and Roussanne were grafted in 1995 and 1996 onto Carignan Noir vines in a cool river-terrace block, with rocky limestone soils.
The grapes are hand-harvested and whole-cluster pressed. The free-run juice is cool tank-fermented to preserve the fruit character and malolactic fermentation is blocked to allow for a fresher character in the wine. Aged on its lees for about 5 months. After the final blend is established, the wine is lightly filtered and bottled unfined.
FOOD PAIRINGS: Glazed Cornish Hens with Garlicky Radicchio, Stir-Fried Pork with Ginger and Basil, Crunchy Shrimp Cakes with Cucumber and Peanuts &id=){kind=link}
![Details](kiosk.asp?picturename=110396.jpg&extdesc=Regis Cruchet Vouvray Sec 2005&subdesc=2005®ion=Loire Valley, France&name=Chenin Blanc&price=22.99¬es=Nectar-rich, sensuous and spicy, the best Vouvray wines are a taste sensation not to be missed. While stunning in their youth, with age the flavors of Chenin Blanc truly move beyond time and place. Older Vouvrays reveal Chenin’s "endless complexity and lip-smacking succulence," says Jacqueline Friedrich, author of "A Wine and Food Guide to the Loire." In few other instances does wine achieve such transcendence--this is truly immortality in a bottle!
A stunning example of the beauty of dry Chenin Blanc! There is a perfume-rich nose of honey and spring flowers, white peaches and gently sautéed mushrooms sprinkled with toasted almonds. Above average acidity in this vintage has resulted in a vibrant Vouvray that tastes bone dry, yet is sufficiently fresh and alive to pair with a powerful dish such as raw oysters.
FOOD PAIRINGS: Spicy Tuna Rillettes, Grilled Pork Chops with Corn Salad and Lavender Peach Sauce, Linguine, Crab, and Avocado with Scallion Vinaigrette.&id=){kind=link}
![Details](kiosk.asp?picturename=110363.jpg&extdesc=Rene Rostaing "Les Lezardes" Blanc&subdesc=2007®ion=Rhone Valley, France&name=Viognier&price=32.99¬es=René Rostaing is the closest thing to a true cult star that Côte-Rôtie has yet produced. A grower since 1971, his first vineyard purchases were a microscopic half acre each in Côte Blonde and in La Landonne on the Côte Brune.
The real breakthrough came when his father-in-law, Albert Dervieux-Thaize retired in 1990, followed by his uncle Marius Gentaz-Dervieux three years later. Between these two legendary growers, Rostaing acquired over ten acres of very old vines in some of the appellation’s top sites. The vineyard expansion also enabled René to quit his day job in 1991, and to devote himself full time to winemaking.
Today, Rostaing can boast 20+ acres of the finest vineyards in and around Côte-Rôtie. The wealth of vineyard holdings results in an astonishing array of wines. From several parcels of old vines that immediately adjoin Côte-Rôtie and Condrieu, Rostaing produces a gorgeous non-appellation white and red called Les Lézardes.
FOOD PAIRINGS: Steamed Bass with Onion, Ginger and Scallion, Glazed Cornish Hens with Garlicky Radicchio, Seared Duck Breasts with Honey-Raisin Compote&id=){kind=link}
![Details](kiosk.asp?picturename=110401.jpg&extdesc=Rene Rostaing Cote Rotie "Classique"&subdesc=2004®ion=Rhone Valley, France&name=Syrah&price=74.99¬es=René Rostaing is the closest thing to a true cult star that Côte-Rôtie has yet produced. A grower since 1971, his first vineyard purchases were a microscopic half acre each in Côte Blonde and in La Landonne on the Côte Brune.
The real breakthrough came when his father-in-law, Albert Dervieux-Thaize retired in 1990, followed by his uncle Marius Gentaz-Dervieux three years later. Between these two legendary growers, Rostaing acquired over ten acres of very old vines in some of the appellation’s top sites. The vineyard expansion also enabled René to quit his day job in 1991, and to devote himself full time to winemaking. Today, Rostaing can boast 20+ acres of the finest vineyards in and around Côte-Rôtie. The wealth of vineyard holdings results in an astonishing array of wines.
"Tangy and pure, with violet, white pepper and black cherry notes that run through a long, sanguine finish. Drink now through 2011. 1,500 cases made." Wine Spectator, 89 points
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![Details](kiosk.asp?picturename=170200.jpg&extdesc=Sang de Cailloux Vacqueras&subdesc=2006®ion=Rhone Valley, France&name=Grenache&price=54.99¬es=Domaine Sang des Cailloux or "blood of the stones" is located on the plateau of scrubland, faced with Laces of Montmirail Vacqueyras and between Sarrians. Bathed in sunlight and shaken by the mistral, the 17 hectare estate is located in the Vacqueyras appellation.
Vacqueyras is a small appellation located in the southern Rhône Valley, bordering Gigondas to the north, Côtes du Ventoux to the east, and just west of Châteauneuf-du-Pape. Vacquerays was officially a Côtes du Rhône-Village until 1990, when like Gigondas it was promoted to full AC status. Since that time the level of quality and innovation found in Vacquerays has increased dramatically, and today the wines are a pleasant alternative to the more expensive Châteauneuf-du-Pape and the more rustic Gigondas.
FOOD PAIRINGS: Braised pork with prunes (and potatoes), Braised pheasant with chestnuts, Ratatouille&id=){kind=link}
![Details](kiosk.asp?picturename=110364.jpg&extdesc=Xavier Monnot Bourgogne Blanc&subdesc=2006®ion=Burgumdy, France&name=Chardonnay&price=31.99¬es=Xavier Monnot is a 17-hectare estate, all family-owned, located in Meursault. About 50% of the vineyards are planted in white, 50% in red. The production though is 65% white. Domaine Xavier Monnot’s vineyards are very spread out, covering most of the Côte de Beaune starting in Beaune 1er Cru "Cent Vignes" and stretching all the way to Maranges 1er Cru in the Côte Chalonnaise. All the vines are hand-harvested and new oak is used with a lot of caution. Bourgogne Chardonnay is made from 25 year-old Meursault vines. It is barrel-fermented and aged in 20% new oak for 12 months. It displays a fine golden color and beautiful flower aromas. This balanced wine has an intense and firm taste backed by fruit notes. R. Kacher
FOOD PAIRINGS: Mushroom-Crusted Flounder with Creamed Spinach, Hazelnut-Crusted Pork Chops With Morel Sauce, Roast Chicken with Grapes, Chestnuts and Tarragon Butter&id=){kind=link}