5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100

Dauphins 'Tradition' Cotes du Rhone Villages

Attributes:
Producer:

Cellier des Dauphins
Region:

Cotes du Rhone Villages, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2003: WineSpectator Rating: 81
Acidity:

clean
Body:

light

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

Château du Trignon 'La Ramillade' Cote du Rhone

Attributes:
Producer:

Château du Trignon
Region:

Cote du Rhone, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

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

Cote du Rhone:

Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

Clos du Mont Olivet Châteauneuf-du-Pape

Attributes:
Producer:

Clos du Mont Olivet
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2004: WineAdvocate Rating: (88-90)
Complexity:

opulent
Flavors:

cherry, currant, kirsch, peppery
Fruit:

sweet

2003: WineAdvocate Rating: (88-90)
Acidity:

low acidity
Body:

medium to full-bodied
Complexity:

opulent
Flavors:

cherries, herbs, pepper, resin, sour
Fruit:

ripe, sweet

2001: Tanzer Rating: 91
Complexity:

suave
Flavors:

pepper, raspberry, spice, strawberry
Fruit:

ripe, sweet

2001: Tanzer Rating: 91
Complexity:

supple
Flavors:

berries, pepper, sandalwood, spice
Texture:

silky

2001: WineAdvocate Rating: (89-91)
Acidity:

soft
Body:

full-bodied
Complexity:

deep, layered, rich
Flavors:

cherries, herbs, pepper, plum, prunes, tobacco
Texture:

chewy, dense

2001: WineAdvocate Rating: 87
Acidity:

soft
Body:

medium-bodied
Flavors:

cherries, earth, pepper
Fruit:

sweet

2000: Tanzer Rating: 91
Acidity:

firm acidity, tangy
Aromas:

floral
Complexity:

complex
Compliments:

powerful
Flavors:

black cherry, herbal flavors, herbs, minerals, slightly medicinal
Fruit:

concentrated

2000: Tanzer Rating: 91
Acidity:

fat
Complexity:

suave
Flavors:

chocolate, menthol, mocha, pepper, red fruits
Fruit:

ripe, sweet
Texture:

silky, smooth

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

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Olive and Oregano Bread

Rated

Ingredients

1-1/4 cups warm water
1 teaspoon active dry yeast
pinch of sugar
1 tbsp olive oil
1 onion, chopped
4 cups all-purpose flour
1 tsp salt
1/4 tsp black pepper
1/3 cup pitted black olives, coarsely chopped
1 tbsp black olive paste
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley

Preparation

Put half the warm water in a cup. Sprinkle the yeast on top. Add the sugar, mix well and allow to stand for 10 minutes.

Heat the olive oil in a small frying pan and fry the onion gently until golden brown.

Sift the flour into a mixing bowl with the salt and pepper. Make a well in the center. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.

Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Place in a mixing bowl, cover with a damp dishtowel and leave in a warm place to rise for about 2 hours, until the dough has doubled in bulk. Lightly grease a baking sheet.

Turn the dough onto a floured surface and knead again for a few minutes. Shape into an 8in round and place on the prepared baking sheet. Using a large sharp knife, make crisscross cuts over the top. Cover and let stand in a warm place for 30 minutes until well risen. Preheat the oven to 425°F.

Dust the loaf with a little flour. Bake for 10 minutes, then lower the oven temperature to 400°F. Bake for 20 more minutes, or until the loaf sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool slightly before serving.

Yield

Serves 8 to 10

Cook Time

Prep Time: 25 mins.
Cook Time: 30 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 to 10
Amount Per Serving:
Calories: 255 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 56g
18%  
Dietary Fiber 9g
36%  
Saturated Fat 9g
45%  
Calories 255kcal
12%  
Cholesterol < 1mg
0%  
Protein 14g
23%  
Sodium 307mg
12%  
Calcium
0%  
Iron
21%  
Vitamin A
0%  
Vitamin C
11%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.