Rocca delle Macie Chianti Classico Add
Casa Solar Tempranillo Add
Casanova di Neri Rosso Add
Wines are recomendations only and may not be carried by this store.

Rocca delle Macie Chianti Classico

Attributes:
Producer:

Rocca delle Macie
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

3 L

2003: WineSpectator Rating: 83
Acidity:

clean
Body:

medium-bodied
Complexity:

simple
Flavors:

blackberry
Fruit:

juicy

2001: WineSpectator Rating: 84
Flavors:

mineral, ripe fruit

2001: WineSpectator Rating: 83
Texture:

chunky

2000: WineSpectator Rating: 86
Body:

medium- to full-bodied
Flavors:

cedar, mushroom, plum

2000: WineSpectator Rating: 84
Fruit:

ripe

1999: WineSpectator Rating: 86

1999: WineSpectator Rating: 82
Acidity:

clean, fresh
Body:

light-bodied
Flavors:

mint, plum

1999: Tastings Rating: 85-89
Body:

full-bodied
Complexity:

rich
Flavors:

mineral

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.

Casa Solar Tempranillo

Attributes:
Producer:

Casa Solar
Region:

Vino de la Tierra de Castilla, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2003: WineSpectator Rating: 78

1997: WineSpectator Rating: 80
Acidity:

lively acidity
Body:

light
Complexity:

supple

1997: WineEnthusiast Rating: 84
Acidity:

bright, lively
Body:

light
Complexity:

deep
Flavors:

cherry, earthy, smoky

1995: WineSpectator Rating: 84
Acidity:

clean, fresh
Flavors:

berry, vanilla
Fruit:

sweet

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Casanova di Neri Rosso

Attributes:
Producer:

Casanova di Neri
Region:

Sant'Antimo, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

2006: WineAdvocate Rating: 90
Flavors:

cherries, smoke, tar

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

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: 131 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.