511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629
Pavilion Pinot Noir Add
Conterno Fantino Barolo Parussi Add
Eradus Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

Pavilion Pinot Noir

Attributes:
Producer:

Pavilion
Region:

Edna Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Edna Valley:

Edna Valley is directly south of the coastal town of San Louis Obispo. The region was gained recognition in the 1970's for its chardonnay. Gewürztraminer and pinot noir have been planted as well but the results have not been as rewarding as the chardonnay. Low hills on three sides give the valley an open cup shape that collects moisture laden air from the Pacific Ocean. The cool, steady temperatures and fog cover result in a very long growing season producing very unique wine.

Conterno Fantino Barolo Parussi

Attributes:
Producer:

Conterno Fantino
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2001: Tanzer Rating: 90(+?)?
Acidity:

fat
Complexity:

rich
Flavors:

menthol, nuts, red cherry
Fruit:

ripe, sweet

2001: WineSpectator Rating: 92
Body:

full-bodied
Flavors:

berries, meat
Texture:

chewy

2001: WineAdvocate Rating: 93
Acidity:

bright
Body:

mid-weight
Compliments:

elegant
Flavors:

black cherry, flowers, menthol, minerals, toasted oak
Fruit:

sweet
Texture:

silky

2001: WineEnthusiast Rating: 89
Body:

lean
Flavors:

cherries, earth, leather, maraschino, vanilla
Texture:

delicate

2000: WineSpectator Rating: 93
Body:

full-bodied
Compliments:

delicious
Flavors:

berries, cedar, mushroom

2000: Tanzer Rating: 90
Acidity:

bright
Complexity:

deep
Flavors:

berries, mineral, red cherry

2000: Tanzer Rating: 90
Complexity:

complex
Flavors:

cherry, mint, red fruits
Fruit:

fruity, ripe, sweet
Texture:

velvety

2000: WineEnthusiast Rating: 92
Flavors:

cherry, flowers
Texture:

smooth

Food Matches:
Cheese: Blue Cheese, Parmesan
Fish or Shellfish: Salmon / Trout, Bluefish and Mackerel
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Bagna Cauda, Red Wine Sauce, Tomato Sauce
Vegetables: Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms

Barolo:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.


Nebbiolo:

This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.

Eradus Sauvignon Blanc

Attributes:
Producer:

Eradus
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Border Grill Skewered Salmon

Rated

Ingredients

1 ½ lb salmon fillet
1 teaspoon salt
1 cup teryaki sauce
2 lb swiss chard, torn into pieces - rec chard maybe substituted
1/2 cup balsamic vinaigrette, prepared

Preparation

Soak 12" long skewers in water.

Cut the salmon into 1-1/2-inch chunks and thread 4 to 5 chunks on bamboo skewers Sprinkle with salt and pepper and place in a shallow dish. Pour the marinade over the salmon and marinate for no longer than 20 to 30 minutes, turning to coat.

Preheat the grill or broiler.

Grill or broil the skewers about 1-1/2 minutes per side. Or sauté the salmon in a hot nonstick skillet over high heat for 2 to 3 minutes per side, or until the fish is just cooked but still a little pink inside.

Bring a large pot of salted water to a boil over high heat and blanch the chard just until wilted.

Drain, transfer to a bowl of ice water, and drain again. Squeeze out any excess water. Transfer to a large bowl and toss with the vinaigrette.

To serve, place the chard leaves on plates and arrange the skewered salmon on top.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 5 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: 314 Calories from Fat: 144
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16g
24%  
Carbohydrates 16g
5%  
Dietary Fiber 4g
16%  
Saturated Fat 4g
20%  
Calories 314kcal
15%  
Cholesterol 72mg
24%  
Protein 32g
53%  
Sodium 2647mg
110%  
Calcium
2%  
Iron
11%  
Vitamin A
200%  
Vitamin C
90%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.