1313 3rd St
International Falls, Minnesota 56649
(218) 283-8440
Lockwood Chardonnay Add
Canyon Road Chardonnay California Add
Cambria 'Bench Break' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Lockwood Chardonnay

Attributes:
Producer:

Lockwood
Region:

Monterey County, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineSpectator Rating: 85
Acidity:

bright
Flavors:

apple, citrus, oak, pear

2001: WineSpectator Rating: 81
Acidity:

tart

2001: Tastings Rating: 85
Body:

full-bodied
Complexity:

rich
Flavors:

oak, spicy

2000: WineSpectator Rating: 84
Acidity:

fat

2000: WineEnthusiast Rating: 86
Acidity:

high acidity
Body:

lean
Compliments:

delicious
Flavors:

coconut, lemon, toasty oak, vanilla

2000: Tastings Rating: 87
Body:

full-bodied
Complexity:

rich
Flavors:

apple, earthy

2000: Tastings Rating: 86
Complexity:

rich
Flavors:

oak, pineapple, spicy
Fruit:

juicy, ripe

2000: CGCW Rating: 87
Body:

light
Complexity:

rich
Flavors:

honey
Fruit:

juicy, ripe

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Canyon Road Chardonnay California

Attributes:
Producer:

Canyon Road
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 85
Flavors:

pineapple, toasty oak

2004: WineSpectator Rating: 81
Aromas:

floral
Flavors:

apple, spicy
Fruit:

sweet

2003: Tastings Rating: 84
Body:

light, medium-bodied
Flavors:

oak, ripe fruit

2001: WineEnthusiast Rating: 86
Acidity:

clean, crisp
Flavors:

flinty, smoke

2000: WineSpectator Rating: 79
Complexity:

simple
Flavors:

lemon

1999: WineEnthusiast Rating: 84
Acidity:

clean
Flavors:

oak

1998: WineSpectator Rating: 84
Acidity:

bright, crisp
Body:

light

1998: WineEnthusiast Rating: 84
Compliments:

pleasant
Flavors:

citrus, herb flavors, peach
Fruit:

ripe

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


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.

Cambria 'Bench Break' Chardonnay

Attributes:
Producer:

Cambria Winery and Vineyard
Region:

Santa Maria Valley, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineAdvocate Rating: 84
Acidity:

tart

2001: Tanzer Rating: 87
Acidity:

fresh
Complexity:

not complex, supple
Flavors:

meat, oak, oatmeal, pineapple, spicy

2001: WineAdvocate Rating: 88
Body:

medium-bodied
Flavors:

caramel, honeysuckle, tropical fruits
Fruit:

sweet

2000: WineSpectator Rating: 89
Flavors:

apple, apricot, oak, smoky

2000: WineEnthusiast Rating: 87
Acidity:

high acidity, tart
Texture:

creamy

2000: WineAdvocate Rating: 87
Acidity:

crisp, high acid, high acidity, tangy
Body:

medium to full-bodied
Compliments:

well-made
Flavors:

citrus, mineral

1999: WineSpectator Rating: 88
Acidity:

clean, crisp
Aromas:

floral
Complexity:

rich
Compliments:

fragrant
Flavors:

citrus, melon, spice

1999: Tanzer Rating: 89
Acidity:

fresh
Flavors:

citrus, flint, honey, spice, toast, vanilla
Fruit:

fruity

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


Santa Maria Valley:

Northern most wine region of Santa Barbara County. The Santa Maria River Valley is 19,000 acres of vineyards running east to west with the river. The Pacific Ocean sends cool air over the region, creating mild temperatures all year. This region has a growing season that is longer than most wine regions in California. The cool summers and long growing season combined account for slow maturation of the Pinot noir, Syrah, and Chardonnay grown there.

Linguine with Garlic Shrimp

Rated

Ingredients

12 oz fresh shrimp, deveined
2 large bulbs garlic
8 oz packaged dried regular and/or spinach linguine or fettuccine
2 cups sliced fresh mushrooms
¾ cup yellow pepper
1 tablespoon olive oil
1/2 cup water
1 tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 tsp cornstarch
1-1/2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/2 tsp instant chicken bouillon granules
1/8 tsp ground black pepper
2 tomatoes, seeded and diced
1/4 cup finely shredded Parmesan cheese

Preparation

Thaw shrimp, if frozen. Set aside. For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.

Cook pasta according to package directions. Drain. Cover to keep warm.

Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.

In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.

To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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 6
Amount Per Serving:
Calories: 260 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 41g
13%  
Dietary Fiber 10g
40%  
Saturated Fat 13g
65%  
Calories 260kcal
13%  
Cholesterol 120mg
40%  
Protein 28g
46%  
Sodium 110mg
4%  
Calcium
1%  
Iron
25%  
Vitamin A
11%  
Vitamin C
100%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.