Rex Goliath Pinot Gigio Add
Foris Pinot Gris Add
Montecillo Rioja Blanco Add
Wines are recomendations only and may not be carried by this store.

Rex Goliath Pinot Gigio

Attributes:
Producer:

HRM Rex Goliath
Region:

California, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

Food Matches:
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Sea Bass, Stews and Soups
Poultry & Eggs: Foie Gras, Frittata, Soufflé
Spicy Food: Sushi
Vegetables: Garlic

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Foris Pinot Gris

Attributes:
Producer:

Foris Vineyards
Region:

Rogue Valley, United States
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2000: WineSpectator Rating: 84
Acidity:

soft
Compliments:

pleasant
Flavors:

melon, mineral, spicy

2000: WineEnthusiast Rating: 91
Acidity:

clean
Complexity:

rich
Compliments:

elegant, fragrant
Flavors:

citrus
Texture:

strong

2000: CGCW Rating: 85
Fruit:

fruity

1998: WineSpectator Rating: 89
Aromas:

floral
Compliments:

distinctive
Flavors:

melon, nutmeg, pear, spicy

1997: WineSpectator Rating: 83
Aromas:

floral

1995: WineSpectator Rating: 87
Acidity:

bright
Compliments:

tasty

1995: WineAdvocate Rating: 87
Body:

medium-bodied
Compliments:

delicious, elegant
Flavors:

almond, citrus, pineapple

1994: WineAdvocate Rating: 88
Acidity:

fresh, soft
Body:

full-bodied
Compliments:

powerful
Flavors:

buttery

Food Matches:
Fish or Shellfish: Caviar, Clam Chowder
Pasta & Grains: Pasta with Pesto
Spicy Food: Sushi
Vegetables: Onion Tart

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

Montecillo Rioja Blanco

Attributes:
Producer:

Bodegas Montecillo
Region:

Rioja, Spain
Varietal:

Viura
Bottle Size:

750 ML

2006: WineSpectator Rating: 83
Acidity:

clean, fresh, lively
Complexity:

straightforward

2005: WineSpectator Rating: 83
Acidity:

clean, crisp, lively

2004: WineSpectator Rating: 84
Acidity:

lively

2003: WineSpectator Rating: 79
Acidity:

soft
Body:

light
Flavors:

apple, earthy

2001: WineSpectator Rating: 85
Acidity:

clean, crisp, lively
Compliments:

pleasant

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Rioja:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

New England Clam Chowder

Rated

Ingredients

1 quart clams
1 cup water
4 slice salt pork, cut into small pieces
1 onion, thinly sliced
3 cups potatoes, peeled and diced
1 tbsp salt
1/2 tsp freshly ground pepper
2 cup water
1 quart scalded milk
8 saltine cracker, soaked in milk
1 tablespoon all-purpose flour
1 tbsp butter

Preparation

Scrub the clams. Place them in a large kettle with 1 cup water, cover, and cook over medium high heat till they open. Remove the clams, strain the liquid, and chop the clams.

Fry out the salt pork in a skillet, and when crisp, transfer to absorbent paper.

Pour off all but 2 tablespoons fat from the skillet and sauté the onion slices lightly for 4 to 5 minutes, turning them with a wooden spatula several times.

Parboil the potatoes 5 minutes in salted water to cover.

Arrange the onions in the bottom of a heavy saucepan and top with a layer of half the potatoes. Add the salt pork pieces, then the chopped clams, then another layer of potatoes and salt and pepper. Add the boiling water and cook 10 minutes.

Add the scalded milk and bring to a boil. Add the soaked crackers and liquid the clams cooked in. Finally add the flour and butter kneaded together. Bring to the boiling point and correct the seasoning.

Serve in hot chowder bowls.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 483 Calories from Fat: 315
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 35g
53%  
Carbohydrates 37g
12%  
Dietary Fiber 6g
24%  
Saturated Fat 17g
85%  
Calories 483kcal
24%  
Cholesterol 75mg
25%  
Protein 30g
50%  
Sodium 1574mg
65%  
Calcium
4%  
Iron
41%  
Vitamin A
12%  
Vitamin C
50%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.