Chateau Canon La Gaffeliere Saint-Emilion Grand Cru

Attributes:
Producer:

Chateau Canon La Gaffeliere
Region:

Saint Emilion Grand Cru, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 91-94

Complexity:

complex
Flavors:

chocolate, minerals, raspberry
Fruit:

sweet

2003: Tanzer Rating: 89?
Complexity:

suave
Flavors:

black fruit, oak, spices
Fruit:

sweet

2002: Tanzer Rating: 91
Acidity:

bright
Complexity:

complex
Compliments:

delicious
Flavors:

bitter, cassis, cherry, chocolate
Fruit:

sweet

2002: Tanzer Rating: 90-92
Complexity:

complex nose
Flavors:

mocha, plum, spices, tobacco
Texture:

strong

2001: Tanzer Rating: 90
Acidity:

fresh
Complexity:

rich, suave, supple
Flavors:

currant, violet
Fruit:

ripe

2001: Tanzer Rating: 91-93
Acidity:

fresh
Compliments:

powerful
Flavors:

blackberry, chocolate, violet
Texture:

smooth, thick

2001: Tanzer Rating: 90
Complexity:

deep, suave
Flavors:

currant, herbal, meat, minerals, mocha, toast, tobacco
Fruit:

juicy, ripe

2000: Tanzer Rating: 93
Acidity:

fresh
Body:

solid
Complexity:

deep
Flavors:

bitter, black cherry, chocolate, currant, espresso, meat, raspberry, slightly medicinal
Fruit:

sweet

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

Saint Emilion Grand Cru:

Romans planted vineyards in Saint-Emilion as early as the second century. It is located right bank of the Gironde and named after the monk Emilion. The "Saint Emilion Grand Cru" label on a wine explains that the wine is from any one of the many vineyards on the list of vineyards that qualify as Saint Emilion Grand Cru.

Jean Michel Gerin Champin le SeignCôte Rotie

Attributes:
Producer:

Domaine Jean Michel Gerin
Region:

Côte Rotie, France
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: Tanzer Rating: 90
Acidity:

fresh
Complexity:

deep, suave
Flavors:

apricot, blackberry, candied, cassis, dark berries, kirsch, violet
Fruit:

sweet

2004: Tanzer Rating: 91
Acidity:

bright
Flavors:

berries, coffee, new oak, raspberry, spices
Fruit:

ripe, sweet

2004: WineSpectator Rating: 92
Aromas:

floral
Flavors:

cherry, currant, sandalwood, spice, vanilla
Texture:

creamy, round

2003: Tanzer Rating: 87
Acidity:

bright
Complexity:

supple, tightly wound
Flavors:

black fruit, blackberry, candied, licorice, oak, pepper, raspberry, spicy
Fruit:

juicy, sweet

2002: Tanzer Rating: 88
Body:

lean
Flavors:

mint, pepper, peppery, red fruits, redcurrant, tobacco leaf
Fruit:

juicy

2002: WineSpectator Rating: 89

2001: WineSpectator Rating: 89
Complexity:

rich
Flavors:

black currant, oak, raspberry, smoke

2001: Tanzer Rating: 88(+?)
Acidity:

fat
Complexity:

rich
Flavors:

dark berries, gunflint, mocha, plum, raspberry, smoke, spice, spicy
Fruit:

ripe

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

Côte Rotie:

(coat roe tee)—The grapes grown on the hillsides in this Rhone Valley appellation produce red whites that are deep-colored, luscious, and powerful. Syrah is the most prevalent grape here, producing complex berry flavors and a smoky notes. Increasingly producers are adding up to 20% of Viognier grapes, which give the wines an exotic violet and apricot perfume

Sarget de Gruaud-Larose Saint Julien

Attributes:
Producer:

Sarget de Gruaud-Larose
Region:

Saint Julien, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2000: WineSpectator Rating: 91
Body:

full-bodied
Complexity:

rich
Compliments:

classic
Flavors:

plummy

2000: WineEnthusiast Rating: 84
Body:

lean
Flavors:

anise, blackberry, citrus, coffee, herb, oak

1996: WineSpectator Rating: 86
Acidity:

clean, fresh
Body:

lean, medium body
Flavors:

plum, spice

1995: WineSpectator Rating: 85
Complexity:

rustic
Flavors:

berry, blackberry, chocolate, game
Fruit:

good concentration

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

St. Julien:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot grapes, are rich, flavorful, and elegant with cedary bouquets. Modern St. Julien wines can be drunk quite young, but they age well, losing some of their blackcurrant flavor and develop a tobacco-like character.

Apple Cider Bread Or Muffins

Rated

Ingredients

1 cup butter
1 1/2 cups sugar
3 eggs
4 cups flour
1 1/2 tbsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
2 cups apple cider
2 cups apples, peeled, cored, and chopped
1 teaspoon cinnamon

Preparation

Preheat the oven to 375°F. Grease and flour two loaf pans or eighteen muffin cups.

2. Cream the butter and 1-1/4 cup of the sugar together in a large bowl. Add eggs and cream thoroughly.

3. Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples.

4. Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup sugar with the cinnamon in a small bowl, and sprinkle it over the batter.

5. Bake for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until a toothpick inserted in the center comes out clean.

Yield

Yields 2 loaves

Cook Time

Prep Time: 15 mins.
Cook Time: 70 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Yields 2 loaves
Amount Per Serving:
Calories: 278 Calories from Fat: 95
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10.57g
16%  
Carbohydrates 43.74g
14%  
Dietary Fiber 1.24g
4%  
Saturated Fat 6.53g
32%  
Calories 277.92kcal
13%  
Cholesterol 27.11mg
9%  
Protein 3.04g
5%  
Sodium 165.57mg
6%  
Calcium
1%  
Iron
2%  
Vitamin A
6%  
Vitamin C
1%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.