Chateau Hallet Sauternes Add
Sandeman 20-Yr Tawny Port Add
Cockburn Vintage Port Add
Wines are recomendations only and may not be carried by this store.

Chateau Hallet Sauternes

Attributes:
Producer:

Château Gravas
Region:

Sauternes, France
Varietal:

Sweet White Dessert Wine
Bottle Size:

375 ML

2001: WineSpectator Rating: 89
Acidity:

fresh, tangy, tart
Body:

medium- to full-bodied

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Pie, Apple Strudel, Cakes, Cheesecake, Crepes, Custards, Créme Brulee, Pie or Fruit Tart, Pumpkin Pie, Soufflé
Poultry & Eggs: Foie Gras

Sandeman 20-Yr Tawny Port

Attributes:
Producer:

Sandeman
Region:

Douro, Other
Varietal:

Tawny Port
Bottle Size:

750 ML

NV: WineSpectator Rating: 91
Body:

medium-bodied
Flavors:

almond, honey, orange
Fruit:

sweet

NV: WineSpectator Rating: 90
Body:

full-bodied, light
Complexity:

rich
Texture:

delicate, silky

Food Matches:
Desserts: Bread Pudding, Cakes, Chocolate, Chocolate Cake, Pecan Pie
Fruits & Nuts: Plums, Walnuts

Douro:

Demarcated in 1756, the Douro wine region contains 40,000 hectares of vines in the valley carved by the Douro River between Spain and Porto. Divided into three sub zones; Baixo Corgo, Cima Corgo and Douro Superior. In the past, production in the Douro focused on port, however, the recent trend is favoring the red table wines. More than 90 grapes are permitted in the making of Douro table wines. Touriga Nacional and Tinta Roriz are considered the best grapes for red table wines. Malvasia, Fina and Viosinho are the preferred white wine grapes. The Douro generally has hot, dry summers and very cold winters.


Tawny Port:

Tawny Port is a fortified Portuguese wine and describes a wide variety of types. All are made from red grapes aged in wood barrels, mellowing the wine to an amber-brown color with a nutty flavor. (See PORT for more information on the region and fortification process.)

Cockburn Vintage Port

Attributes:
Producer:

Cockburn
Region:

Portugal, Other
Varietal:

Vintage Port
Bottle Size:

750 ML

2003: WineAdvocate Rating: 91
Acidity:

fresh
Complexity:

rich
Flavors:

black cherry, chocolate, plum

2003: WineSpectator Rating: 95
Body:

full-bodied
Flavors:

blackberries, raspberries, stemmy, tar
Fruit:

sweet

2000: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

berries, lavender, roses

2000: WineSpectator Rating: Barrel Tasting
Body:

full-bodied
Flavors:

berries, plummy
Fruit:

juicy, sweet

2000: Tanzer Rating: 92
Complexity:

complex
Compliments:

powerful
Flavors:

bitter, chocolate, earth, espresso, mocha, tar, tobacco
Texture:

round

2000: WineAdvocate Rating: 95
Body:

full-bodied
Flavors:

blackberry, earth
Texture:

chewy, dense, thick

1997: WineSpectator Rating: 85
Body:

lean, light, medium-bodied
Flavors:

berry, cherry, herbal
Fruit:

sweet

1997: Tanzer Rating: 89
Complexity:

deep
Compliments:

stylish
Flavors:

apple, blackberry, kirsch, spicy
Fruit:

huge, ripe

Food Matches:
Desserts: Bread Pudding, Cakes, Chocolate, Chocolate Cake, Pecan Pie
Fruits & Nuts: Plums, Walnuts

Portugal:

Well known for its Port and Vinho Verde wines, Portugal is one of Europe’s leading wine producing countries. It competes closely with Germany for the position of fourth largest wine producer in Europe. Portugal is also the worlds leading producer of cork. Single-handedly it accounts for nearly 70 percent of the worlds commercially traded cork supply.


Vintage Port:

Vintage Port, a fortified Portuguese wine, is the best known and most sought after type of port. Made from a mixture of red grapes, it is produced only in good years when conditions are favorable for the production of a fine wine. The decision to declare a vintage is made by each individual port house and all the grapes included come from top vineyards in that vintage. Vintage ports are aged in barrels for a maximum of two and half years and then require another 10 to 30 years in the bottle before they are ready. Since they are aged in barrels for only a short time, they retain their dark red color and full-bodied strong fruit flavor. Younger vintage ports remain exuberant and powerful, while the older varieties have more finesse and integration, a result of the slow maturation process. To maintain its intensity, Vintage Port is neither fined nor filtered and throws a great deal of sediment as it matures and must be decanted. The flagship style of port, Vintage Port represents only 2-3 % of the total Port production. (See PORT for more information on the region and fortification process.)

Potato & Bacon Cakes

Rated

Ingredients

4 slice bacon, chopped
1 lb potatoes, boiled & mashed
2 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper

Preparation

Fry the bacon without any additional fat until crisp. Remove and dry on paper towels. Save drippings. Stir the bacon into the mashed potatoes with the flour, salt and pepper. Form the mixture into four cakes. Heat the butter or drippings in a frying pan, add the cakes and fry for about 5 minutes on side until golden and crisp.

Stir the bacon into the mashed potatoes with the flour, salt and pepper.

Form the mixture into four cakes. Heat the butter or drippings in a frying pan, add the cakes and fry for about 5 minutes on each side until golden and crisp.

Yield

Makes 4

Cook Time

Prep Time: 50 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4
Amount Per Serving:
Calories: 291 Calories from Fat: 63
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 7g
10%  
Carbohydrates 58g
19%  
Dietary Fiber 9g
36%  
Saturated Fat 5g
25%  
Calories 291kcal
14%  
Cholesterol 9mg
3%  
Protein 12g
20%  
Sodium 795mg
33%  
Calcium
0%  
Iron
11%  
Vitamin A
0%  
Vitamin C
101%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.