2310 Crest View Dr
Hudson, Wisconsin 54016
(715) 386-8214
Domaine de Fondreche Cotes du Ventoux PERSIA Add
J.J. Vincent & Fils Pouilly-Fuisse Add
Louis Latour Meursault Add
Wines are recomendations only and may not be carried by this store.

Domaine de Fondreche Cotes du Ventoux PERSIA

Attributes:
Producer:

Domaine de Fondreche
Region:

Cotes du Ventoux, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: WineAdvocate Rating: 90
Complexity:

deep, rich

2004: WineAdvocate Rating: 93
Aromas:

white flowers
Flavors:

blackberry, blueberry, licorice
Fruit:

huge

2004: WineSpectator Rating: 91
Complexity:

layered
Compliments:

racy

2004: WineAdvocate Rating: 92
Acidity:

soft
Complexity:

deep, opulent
Flavors:

boysenberry, chocolate, graphite, plum

2003: WineAdvocate Rating: 92
Body:

full-bodied
Complexity:

complex
Flavors:

blackberry, chocolate, espresso, lead pencil, smoky

2001: WineAdvocate Rating: 92
Acidity:

low acidity
Body:

full-bodied
Flavors:

camphor, creme de cassis, licorice, new oak

2001: WineAdvocate Rating: 91
Aromas:

old wood
Body:

full-bodied
Complexity:

opulent
Flavors:

blackberry, flowers, licorice, new oak, smoke
Texture:

dense, fleshy, silky

2000: WineAdvocate Rating: (90-92)
Flavors:

creme de cassis
Fruit:

concentrated

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

J.J. Vincent & Fils Pouilly-Fuisse

Attributes:
Producer:

J.J. Vincent & Fils
Region:

Pouilly-Fuisse, France
Varietal:

Chardonnay
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

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.

Louis Latour Meursault

Attributes:
Producer:

Louis Latour
Region:

Meursault, France
Varietal:

Chardonnay
Bottle Size:

750 ML

2002: WineAdvocate Rating: (88-90)
Acidity:

soft
Body:

medium-bodied
Complexity:

supple
Flavors:

spicy
Fruit:

ripe

2001: WineSpectator Rating: 80
Aromas:

funky
Body:

medium-bodied
Complexity:

rustic

1998: WineSpectator Rating: 79
Acidity:

fresh, lively
Flavors:

bitter

1995: WineSpectator Rating: 90
Body:

full-bodied
Complexity:

rich

1995: WineAdvocate Rating: 87
Body:

medium-bodied
Flavors:

coconut, hazelnut, honey, mineral, pear

1994: WineSpectator Rating: 79
Acidity:

zesty
Body:

lean

1993: WineSpectator Rating: 83
Acidity:

crisp
Body:

medium-bodied

1992: WineAdvocate Rating: 87
Acidity:

low acidity

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

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.


Meursault:

(muhr so)—The white wines of this part of Burgundy come from Chardonnay grapes grown in poor, rocky soil. They are deliciously dry wines, rich and full of the flavors of butter, nuts, and spices, with minerally overtones.

Pork Tenderloin with Apples and Onions

Rated

Ingredients

6 pieces pork tenderloin (6 oz each), trimmed of surrounding fat, butterflied and pounded to a thickness of 1/2"
1/2 tsp dried thyme
3/4 tsp freshly ground black pepper
2 cups onions, peeled and thinly sliced
1/3 cup cider vinegar
1/3 cup cold water
1 tsp sugar
1 tsp ground cumin or caraway seeds
1-1/2 lbs Rome Beauty apples, unpeeled but halved lengthwise, cored and thinly sliced crosswise
3/4 tsp salt

Preparation

Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately.

Yield

Serves 6 serving

Cook Time

Prep Time: 25 mins.
Cook Time: 20 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: 120 Calories from Fat: 17
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.9g
2%  
Carbohydrates 21.3g
7%  
Dietary Fiber 3.4g
13%  
Saturated Fat < 1g
3%  
Calories 119.8kcal
5%  
Cholesterol 18.7mg
6%  
Protein 6.6g
11%  
Sodium 259.5mg
10%  
Calcium
0%  
Iron
1%  
Vitamin A
1%  
Vitamin C
13%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.