2000 Cimicky "Daylight Chamber" Shiraz

[Drew]

A rich, but not over the top, shiraz from the Barossa region of Oz. Very floral with blackberry and dark berry, caramel and peppercorn on the nose. Flavors follow nose with hints of blueberry, coconut and vanilla adding complexity. Delicious. 14.5% Alc/vol. $14.99. We served this with the below for 3.

Chicken Coco Lopez

3 boned chicken breasts
15 raw,shelled shrimp
2 tbls unsalted butter
2 tbls olive oil
2 cloves garlic pureed
2 scallions coarse chop
1/2 cup heavy cream
1 cup white wine
1 large tbls Coco Lopez

Lightly dust chicken breasts in seasoned flour and saute using 1 tbls each of butter/olive oil until lightly browned. Transfer to 375 degree oven for 10-12 minutes. In a separate pan melt the other tbls butter with Olive oil and add scallions and garlic, saute to release the flavors but don't brown. Add the cream, wine and Coco Lopez and reduce to a medium/thick sauce consistancy adding the shrimp 2-3 minutes from serving. We served this with the chicken breasts resting on a bed of fettucini, spooning the sauce with shrimp over the breasts and angling several asparagus spears in a pyamid design for presentation. DElICIOUS!!!! We've also subtitued crab meat for the shrimp.
The above shiraz was a nice match given the hints of coconut displayed. Also served a '99 Greg Norman chardonnay, which was a better match. Beautiful tropical flavors with no oak detected.

Drew