511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629
Chateau Ste. Michelle Chardonnay Add
Robert Mondavi Chardonnay Add
CK Mondavi 'Willow Springs' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Chateau Ste. Michelle Chardonnay

Attributes:
Producer:

Chateau Ste. Michelle
Region:

Columbia Valley, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineNews Rating: 90
Acidity:

clean
Flavors:

buttery, oak, pineapple
Fruit:

ripe

2004: WineNews Rating: 90
Acidity:

clean
Flavors:

buttery, oak, pineapple
Fruit:

ripe
Texture:

silky

2002: WineSpectator Rating: 88
Acidity:

bright, lively
Flavors:

grapefruit, green apple, spice

2002: WineEnthusiast Rating: 87
Body:

light
Flavors:

apple, vanilla
Fruit:

juicy

2001: WineSpectator Rating: 88
Complexity:

supple
Flavors:

pear, pepper
Fruit:

juicy

2001: WineAdvocate Rating: 85
Flavors:

oak, smoke, toast, vanilla
Texture:

creamy

2001: WineNews Rating: 85
Acidity:

soft
Flavors:

apple, butter, butterscotch, mango, new oak, peach, pineapple, spice, toasted oak
Fruit:

ripe
Texture:

satiny

2001: WineNews Rating: 90
Acidity:

bright, fresh
Complexity:

rich
Flavors:

apple, apricot, butter, butterscotch, buttery, melon, mineral, oak, pear, pineapple
Texture:

chewy

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Robert Mondavi Chardonnay

Attributes:
Producer:

Robert Mondavi Winery
Region:

Carneros, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: CGCW Rating: 85
Acidity:

fresh
Body:

lean

2002: WineSpectator Rating: 85
Complexity:

rich

2001: WineSpectator Rating: 87
Complexity:

tightly wound

2001: WineSpectator Rating: 86
Aromas:

floral
Flavors:

anise, citrus, earthy, pear, smoky, toasty oak

2001: Tanzer Rating: 88
Complexity:

rich, supple
Flavors:

apricot, citrus, plum, smoky, spicy

2000: WineSpectator Rating: 88
Acidity:

high acidity
Complexity:

complex
Flavors:

anise, butterscotch, citrus, flinty, hazelnut, pear

2000: WineSpectator Rating: 83
Body:

light
Complexity:

simple

2000: Tanzer Rating: 88
Complexity:

rich
Flavors:

citrus, nutmeg, pear
Fruit:

ripe

Food Matches:
Fish or Shellfish: Garlic Shrimp, Grilled Ahi Tuna, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Poultry & Eggs: Goose, Roast Game Hen
Red Meat: Pork Chops, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


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.

CK Mondavi 'Willow Springs' Chardonnay

Attributes:
Producer:

CK Mondavi
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

1.5 L

2003: WineEnthusiast Rating: 84
Acidity:

clean

2003: Tastings Rating: 82
Body:

light, medium-bodied
Flavors:

honeysuckle, peach, toasty oak

2003: Tastings Rating: 81
Body:

light, medium-bodied
Flavors:

earth, lemon, pear

2003: WineNews Rating: 85
Acidity:

lively acidity
Complexity:

rich
Flavors:

citrus

2002: Tastings Rating: 81
Acidity:

tart
Body:

medium-bodied

1997: WineSpectator Rating: 78
Complexity:

simple, supple

1996: Tastings Rating: 80
Body:

medium-bodied
Complexity:

simple, straightforward

1995: WineSpectator Rating: 83
Acidity:

lively, soft
Body:

light-bodied
Flavors:

pear, pineapple

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.

Cajun Seafood Gumbo

Rated

Ingredients

12 oz fresh or frozen peeled and deveined shrimp
6 oz fresh or frozen crabmeat
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
4 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground red pepper
3 cups chicken broth, heated
1 16-ounce can tomatoes, cut up
1-1/2 cups sliced okra or one 10-ounce package frozen cut okra
2 bay leaves
1/2 pint shucked oysters, drained
3 cups hot cooked rice

Preparation

1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till roux is light reddish brown.

2. Stir in onion, sweet red pepper, green pepper, garlic, salt, black pep per, and ground red pepper. Cook over medium heat for 3 to minutes or till vegetables are just crisp-tender, stirring often.

3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or till shrimp turn pink and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice.

Yield

Serves 6 serving

Cook Time

Cook Time: 60 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 serving
Amount Per Serving:
Calories: 390 Calories from Fat: 117
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 13g
20%  
Carbohydrates 43g
14%  
Dietary Fiber 3g
12%  
Saturated Fat 120g
600%  
Calories 390kcal
19%  
Cholesterol 120mg
40%  
Protein 26g
43%  
Sodium 660mg
27%  
Calcium
2%  
Iron
8%  
Vitamin A
27%  
Vitamin C
89%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.