Pierre Laplace Aramis Add
Handley Gewurztraminer Add
Paul Zinck Pinot Blanc Add
Wines are recomendations only and may not be carried by this store.

Pierre Laplace Aramis

Attributes:
Producer:

Pierre Laplace
Region:

Cotes de Gascogne, France
Varietal:

Ugni Blanc
Bottle Size:

750 ML

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

Handley Gewurztraminer

Attributes:
Producer:

Handley
Region:

Anderson Valley, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2006: Tastings Rating: 89
Acidity:

crisp
Body:

full-bodied
Flavors:

grapefruit, lychee, spicy

2006: WineAndSpirits Rating: 93
Acidity:

clean, crisp, firm acidity, fresh
Aromas:

floral
Compliments:

delicious
Fruit:

intensely flavored

2006: Tastings Rating: 86
Acidity:

tangy, tart
Body:

medium body
Flavors:

ginger, litchi, meat, rose

2005: WineAndSpirits Rating: 93
Acidity:

fresh
Flavors:

litchi

2004: WineAndSpirits Rating: 88
Acidity:

clean, firm acidity
Aromas:

floral

2002: WineEnthusiast Rating: 85
Acidity:

clean
Compliments:

fragrant
Flavors:

grapefruit, lychee, peach, spices

2001: WineEnthusiast Rating: 88
Acidity:

clean

2000: WineEnthusiast Rating: 85
Acidity:

clean, zesty
Aromas:

floral
Complexity:

complex, rich

Food Matches:
Cheese: Pepper Cheese
Fish or Shellfish: Smoked Salmon
Poultry & Eggs: Chicken or Turkey, Foie Gras, Pheasant with red currant gravy, Spicy Chicken Dishes
Red Meat: Ham, Pork w/Sauerkraut
Sauces: Spicy Sauce, Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Onion Tart

Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.


Anderson Valley:

Anderson Valley is an AVA inside Mendocino County. Scouts for Louis Roederer of Champagne were searching California to find a place with weather as dismal as Roeder's home in north eastern France. The valley consists of a brushy area carved by the Navarro River that gains steady elevation as it moves inland. Sheep and apples were the prime agricultural focus in the area before vines were introduced to the area in the 1970's. A few promising Gewurztraminers have come from the valley, otherwise the main grapes of the hilly area are chardonnay and pinot noir. Besides single variety wines, the traditional method sparkling wines have been hailed as some of America's best to date.

Paul Zinck Pinot Blanc

Attributes:
Producer:

Paul Zinck
Region:

Alsace, France
Varietal:

Pinot Blanc
Bottle Size:

750 ML

Food Matches:
Cheese: Fondue
Red Meat: Bacon, Pork Shoulder Roast
Sauces: Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Salad

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Pinot Blanc:

This fairly neutral grape has a high acidity and low sugar content that translates into dry, crisp, medium bodied wines found mainly in Alsace, Austria, northern Italy and Germany.

Crab Dip

Rated

Ingredients

8 oz crabmeat
1 bunch green onions with tops, finely chopped
1 small red bell pepper, finely chopped
1 large celery stalk, finely chopped
1-1/2 tsp chopped fresh tarragon or 1/2 tsp dried leaf tarragon
1/2 cup light sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice or to taste
Hot pepper sauce to taste
Raw vegetables to serve

Preparation

Drain crabmeat well. Pick out any bits of shell or cartilage, and flake crabmeat, Combine crabmeat, onions, bell pepper, celery, and tarragon in a medium-size bowl.

Stir in sour cream and mayonnaise. Season with lemon juice and hot pepper sauce. Cover and refrigerate 2 hours for flavors to blend. If dip is too thick, stir in a little milk. Spoon dip into a serving bowl. Serve with vegetables.

Yield

Serves 2

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 2
Amount Per Serving:
Calories: 23 Calories from Fat: 14
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.5g
2%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
3%  
Calories 23.1kcal
1%  
Cholesterol 7.6mg
2%  
Protein 1.6g
2%  
Sodium 25.1mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
3%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.