Banfi 'San Angelo' Pinot Grigio Add
Poggio Argentiera Poggio Al Ginepri Add
Ruffino Aziano Add
Wines are recomendations only and may not be carried by this store.

Banfi 'San Angelo' Pinot Grigio

Attributes:
Producer:

Castello Banfi
Region:

Toscana or Toscano, Italy
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2006: WineNews Rating: 90
Acidity:

crisp, fresh, soft
Flavors:

grapefruit, green apple, vanilla

2005: WineEnthusiast Rating: 87
Complexity:

rich
Flavors:

melon, rose
Fruit:

ripe

2005: WineNews Rating: 90
Texture:

creamy

2004: WineEnthusiast Rating: 87
Acidity:

clean, crisp, fresh
Compliments:

pleasant

2004: WineEnthusiast Rating: 87
Flavors:

citrus, meaty, pear, spicy

2004: WineEnthusiast Rating: 84
Acidity:

fresh
Aromas:

floral
Body:

light
Compliments:

stylish
Flavors:

apple, pear, spicy

2000: WineSpectator Rating: 85
Acidity:

clean, crisp, fresh
Body:

light
Compliments:

pleasant
Flavors:

melon, pear

2000: WineEnthusiast Rating: 86
Acidity:

soft
Aromas:

flowery
Body:

light-bodied
Flavors:

apple, ginger, peach, violet
Texture:

creamy

Food Matches:
Sauces: Oil-based Sauce, White Wine Sauce
Vegetables: Beans, White, Cabbage, Garlic

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

Poggio Argentiera Poggio Al Ginepri

Attributes:
Producer:

Poggio Argentiera
Region:

Bolgheri, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Ruffino Aziano

Attributes:
Producer:

Ruffino
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

1999: WineEnthusiast Rating: 84
Body:

light

1997: WineSpectator Rating: 78
Body:

light

1995: WineSpectator Rating: 81
Acidity:

clean
Body:

light-bodied
Complexity:

straightforward

1994: WineSpectator Rating: 78
Aromas:

berry aromas
Body:

light
Complexity:

simple

1992: WineSpectator Rating: 72
Body:

light

1991: WineSpectator Rating: 78
Acidity:

fresh
Body:

light
Compliments:

drinkable

1991: WineAdvocate Rating: 74
Flavors:

berry, chocolate

1990: WineSpectator Rating: 88
Compliments:

drinkable
Flavors:

berry, vanilla

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Sangiovese:

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.

Green Beans And Pears In Tarragon

Rated

Ingredients

1 tbsp butter
1-1/2 lbs thinnest green beans, topped and tailed
1 large crisply ripe Bosc (or other) pear, peeled, cored, quartered lengthwise, and thinly sliced lengthwise
1/4 cup dry white wine
1/4 cup water
Salt and freshly ground black pepper to taste
1-1/2 tbsp chopped fresh tarragon
1/2 cup heavy cream

Preparation

Heat the butter in a medium-size heavy saucepan over medium heat. Add the beans and pear and toss to coat. Stir in the wine and water. Cover partially and cook over low heat until the pear is very tender, 4 to 5 minutes. Remove the cover and season with the salt, pepper, and tarragon. Stir in the cream. Cook over high heat until the cream begins to evaporate and the sauce thickens and begins to coat the beans, about 4 minutes. The pears will melt into the sauce and cling to the cooked beans. Serve very hot.

Yield

Makes 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 servings
Amount Per Serving:
Calories: 130 Calories from Fat: 85
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 9.48g
14%  
Carbohydrates 9.33g
3%  
Dietary Fiber 3.94g
15%  
Saturated Fat 5.84g
29%  
Calories 130.77kcal
6%  
Cholesterol 32.26mg
10%  
Protein 2.77g
4%  
Sodium 16.03mg
0%  
Calcium
1%  
Iron
2%  
Vitamin A
23%  
Vitamin C
32%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
powered by GSN