Rosenblum 'Snow's Lake' Zinfandel Add
Badia a Coltibuono 'Cetamura' Rosato Add
Cave de Rasteau Dame Victoria Add
Wines are recomendations only and may not be carried by this store.

Rosenblum 'Snow's Lake' Zinfandel

Attributes:
Producer:

Rosenblum Cellars
Region:

Lake County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: CGCW Rating: 88
Body:

full-bodied
Complexity:

rich
Flavors:

berries
Fruit:

concentrated, ripe

2004: WineAdvocate Rating: 88
Acidity:

soft

2004: CGCW Rating: 90
Complexity:

simple
Flavors:

oak

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.


Lake County:

Lake County is one of the smaller inland wine regions in California. Surrounded to the west by Mendocino and Sonoma Counties, and to the south by Napa Valley, Lake County's small concentration of vineyards lie in the Clear Lake AVA. The vineyard's here are nestled between steep hills to the west the lake shore. Main varieties grown in this area are Sauvignon Blanc, Cabernet Sauvignon and Zinfandel.

Badia a Coltibuono 'Cetamura' Rosato

Attributes:
Producer:

Badia a Coltibuono
Region:

Tuscany, Italy
Varietal:

Rose
Bottle Size:

750 ML

2006: WineAdvocate Rating: 87
Body:

medium-bodied
Flavors:

dark fruit, leather, spices, tobacco

2005: WineAdvocate Rating: 86
Body:

medium-bodied
Compliments:

delicious

2005: WineAdvocate Rating: 87
Flavors:

cherries, tobacco

2001: WineSpectator Rating: 80
Acidity:

clean
Complexity:

simple

2001: WineAdvocate Rating: 86
Flavors:

plummy

2000: WineSpectator Rating: 80
Fruit:

fruity

2000: WineSpectator Rating: 80
Body:

light
Complexity:

simple
Flavors:

earthy

2000: WineAdvocate Rating: 85
Body:

light, medium-bodied
Complexity:

simple
Flavors:

cherry, strawberry
Fruit:

fruity

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

Cave de Rasteau Dame Victoria

Attributes:
Producer:

Cave de Rasteau
Region:

Cotes-du-Rhone Rouge, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2007: WineSpectator Rating: 87
Complexity:

focused
Compliments:

tasty

2004: WineSpectator Rating: 85
Body:

light
Flavors:

black cherry, lavender, plum, toast

2004: WineSpectator Rating: 87
Fruit:

ripe

2003: WineSpectator Rating: 87
Flavors:

cedar, currant, herb, minerally, tobacco leaf

2003: WineSpectator Rating: 85

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

Shells Stuffed With Turkey

Rated

Ingredients

15 dried jumbo pasta shells or 10 manicotti shells
1/2 lb ground turkey
1 small onion, finely chopped
3 large plum tomatoes, seeded and finely chopped
1 tbsp Italian seasoning, crushed
1/2 tsp ground nutmeg
1/4 tsp pepper
1 cup canned lentils, rinsed and drained or cooked lentils
1 15-ounce container refrigerated light Alfredo sauce (about 2 cups)
1/2 cup nonfat ricotta cheese or cream-style cottage cheese
1/2 cup shredded reduced-fat mozzarella cheese
1/4 cup snipped fresh parsley
1/4 cup grated Parmesan cheese

Preparation

Cook pasta according to package directions; drain. Meanwhile, for filling, in a large saucepan cook turkey and onion until turkey is no longer pink. Add tomatoes, Italian seasoning, nutmeg, and pepper. Reduce heat and simmer for 5 minutes, stirring often. Stir in lentils. Remove from heat. Stir in 1/2 cup of the Alfredo sauce, the ricotta cheese, half of the mozzarella cheese, and the parsley. Spoon about 2 tablespoons filling into each pasta shell or about 1/3 cup into each manicotti shell.

Arrange filled pasta shells in a lightly greased 2-quart rectangular baking dish. Bake, covered, in a 375° oven for 15 minutes. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake about 10 minutes more or until cheese is golden brown.

Meanwhile, heat remaining Alfredo sauce; spoon sauce onto plates. Place 3 pasta shells or 2 manicotti on each plate.

To make ahead: Fill pasta shells and arrange in baking dish. Pour remaining sauce over top. Seal, label, and freeze. (Freeze cheese topping separately.) Before cooking, thaw overnight in refrigerator. Bake, covered, in a 350° oven for 55 minutes. Uncover; sprinkle with cheese topping. Bake about 10 minutes more or until cheese is golden and pasta is heated through.

Yield

Serves 10 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10 serving
Amount Per Serving:
Calories: 560 Calories from Fat: 216
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24g
36%  
Carbohydrates 58g
19%  
Dietary Fiber 8g
32%  
Saturated Fat 9g
45%  
Calories 560kcal
28%  
Cholesterol 55mg
18%  
Protein 26g
43%  
Sodium 1440mg
60%  
Calcium
19%  
Iron
10%  
Vitamin A
21%  
Vitamin C
4%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.