2310 Crest View Dr
Hudson, Wisconsin 54016
(715) 386-8214
Saint Clair Sauvignon Blanc Add
Gladstone Sauvignon Blanc Add
Conundrum White Wine Add
Wines are recomendations only and may not be carried by this store.

Saint Clair Sauvignon Blanc

Attributes:
Producer:

Saint Clair Wines
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 91
Acidity:

tangy
Compliments:

fragrant
Flavors:

gooseberry, grapefruit

2005: WineSpectator Rating: 89
Flavors:

grapefruit

2004: WineSpectator Rating: 91
Acidity:

lively, tart

2004: WineAdvocate Rating: 90
Body:

medium-bodied
Complexity:

rich
Flavors:

lime
Fruit:

sweet

2003: WineSpectator Rating: 87
Body:

light

2003: WineAdvocate Rating: 88
Aromas:

*-scented
Body:

medium-bodied
Flavors:

herb flavors, pear

2003: Tastings Rating: 87
Acidity:

lively
Body:

medium-bodied
Flavors:

citrus, gooseberry, grass, spices

2002: WineSpectator Rating: 88
Acidity:

bright
Body:

light

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.

Gladstone Sauvignon Blanc

Attributes:
Producer:

Gladstone Vineyard
Region:

Wairarapa, 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.

Conundrum White Wine

Attributes:
Producer:

Conundrum
Region:

California, United States
Varietal:

Dry White Table Wine
Bottle Size:

375 ML

2005: NatDecants Rating: 92
Aromas:

white flowers
Body:

full-bodied

2003: WineEnthusiast Rating: 85
Acidity:

clean, crisp, fresh
Complexity:

complex

2003: NatDecants Rating: 91
Flavors:

apricot, grapefruit, peach, spice

2002: WineSpectator Rating: 88
Acidity:

tangy
Aromas:

floral
Flavors:

citrus, melon, orange, pear, vanilla
Fruit:

ripe

2001: WineSpectator Rating: 86
Acidity:

lively
Aromas:

floral
Compliments:

fragrant
Flavors:

honeydew, melon, orange, vanilla
Fruit:

ripe

2001: WineEnthusiast Rating: 89
Complexity:

rich
Flavors:

apple, peach, pear, spice, toast

2000: WineSpectator Rating: 88
Flavors:

anise, nectarine, pear, tangerine, vanilla
Fruit:

ripe

1999: WineSpectator Rating: 88
Acidity:

lively
Aromas:

floral
Flavors:

peach, toasty oak, vanilla

Food Matches:
Pasta & Grains: Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Chinese Chicken Salad, Roast Chicken with Herbs, Roast Turkey

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.

Hot Chicken Salad

Rated

Ingredients

4 cup cold, chopped cooked chicken
4 hard-cooked eggs, chopped
1 10-3/4-ounce can condensed cream of chicken or cream of celery soup
1 cup chopped celery
3/4 cup mayonnaise or salad dressing
2 pimientos, chopped (1/2 cup)
2 tbsp lemon juice
1 tsp finely chopped onion
1 cup shredded cheddar cheese
1-1/2 cups crushed potato chips
2/3 cup slivered almonds

Preparation

1. Grease a 2-quart oval or rectangular baking dish; set aside.

2. In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken or cream of celery soups, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.

3. Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

4. In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate overnight.

5. Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

Yield

Serves 8 serving

Cook Time

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 8 serving
Amount Per Serving:
Calories: 454 Calories from Fat: 311
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 34.5g
53%  
Carbohydrates 9.3g
3%  
Dietary Fiber 1.9g
7%  
Saturated Fat 8.4g
42%  
Calories 454.3kcal
22%  
Cholesterol 178.9mg
59%  
Protein 27.6g
46%  
Sodium 626.9mg
26%  
Calcium
3%  
Iron
3%  
Vitamin A
11%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.