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

Flying Cloud Cabernet Sauvignon

Attributes:
Producer:

Stephen Ross
Region:

Paso Robles, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

Sleeping Dogs Chardonnay 'Blair Gunn Block'

Attributes:
Producer:

Sleeping Dogs
Region:

Central Otago, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

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.

Henri de Villamont Saint-Aubin 1er Cru 'Les Champlots'

Attributes:
Producer:

Domaine Henri de Villamont
Region:

Saint-Aubin, France
Varietal:

Rhone Blend - White
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Gouda
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Game Hen
Sauces: White Wine Sauce

Chicken & Bacon Press

Rated

Ingredients

1 whole chicken
2 lb bacon in one piece
1 onion
2 carrot
2 sprig parsley
2 stalks celery
sprigs thyme
1 sprig marjoram
5 peppercorns
2 tbsp chopped parsley

Preparation

Put the chicken and bacon into a saucepan with the onions, carrot, celery herbs, salt and a few peppercorns.

Add about 2 inch of water. Bring to a boil, cover, and cook in a moderate oven 350°F for 1-1/2 to 2 hours, depending on the size and age of chicken. Discard the vegetables.

When the chicken and bacon are cooked, skin and chop the meat into 3/4 inch dice while it is still hot. Add the parsley, taste and correct the seasoning, then press into a bowl. Pour a little of the cooking liquid over the top, cover with a plate and weight it down. Leave the mixture overnight in the fridge. Cut into slices and serve with a salad.

A more elaborate version can be made by layering the chicken, bacon and chopped parsley.

Yield

Serves 8 to 10

Cook Time

Prep Time: 20 mins.
Cook Time: 90 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: 553 Calories from Fat: 432
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 48g
73%  
Carbohydrates 13g
4%  
Dietary Fiber 8g
32%  
Saturated Fat 22g
110%  
Calories 553kcal
27%  
Cholesterol 116mg
38%  
Protein 48g
80%  
Sodium 2135mg
88%  
Calcium
1%  
Iron
18%  
Vitamin A
65%  
Vitamin C
35%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.