Villa Antinori Toscana

Attributes:
Producer:

Antinori
Region:

Toscana or Toscano, Italy
Varietal:

Sangiovese
Bottle Size:

375 ML

2005: WineSpectator Rating: 87
Acidity:

clean, soft
Body:

medium-bodied

2004: WineSpectator Rating: 87
Acidity:

fresh
Body:

medium-bodied
Flavors:

blackberry, raspberry

2004: WineSpectator Rating: 87
Texture:

silky

2003: WineSpectator Rating: 87
Acidity:

fresh
Body:

medium-bodied
Flavors:

berry, chocolate, spice
Fruit:

fruity

2003: WineSpectator Rating: 87
Texture:

round

2002: WineSpectator Rating: 83
Body:

medium body
Complexity:

simple
Flavors:

green apple, pear

2002: WineSpectator Rating: 83
Body:

light, medium body
Flavors:

berry, earthy, raisiny
Fruit:

fruity

2002: WineSpectator Rating: 87
Texture:

delicate

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.

Elisabetta Geppetti Morellino di Scansano

Attributes:
Producer:

Elisabetta Geppetti
Region:

Morellino di Scansano, 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

Castellare di Castellina Chianti Classico

Attributes:
Producer:

Castellare di Castellina
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

clean, fresh
Aromas:

floral
Body:

medium-bodied
Flavors:

dried cherry, minerally

2005: Tanzer Rating: 87
Acidity:

bright, fresh
Aromas:

floral
Body:

light
Complexity:

complex
Flavors:

licorice, mint, raspberry, red cherry, tobacco

2005: WineSpectator Rating: 87
Texture:

delicate

2003: WineSpectator Rating: 83
Acidity:

tart
Body:

light, medium body
Compliments:

pleasant

2003: Tanzer Rating: 87
Flavors:

plummy

2002: WineSpectator Rating: 78
Flavors:

cherry

2002: WineSpectator Rating: 83
Texture:

diluted

2001: WineSpectator Rating: 83
Aromas:

floral
Body:

lean, light, medium body

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.

Tuscan Tomato Soup

Rated

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1-1/2 lbs ripe plum tomatoes
3-3/4 cups chicken stock
2 tsp tomato paste
Salt
Freshly ground black pepper
1/2 ciabatta loaf, crusts removed
12 basil leaves, shredded
Extra-virgin olive oil, to serve

Preparation

Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan. Stir in chicken stock, tomato paste, salt and pepper and a little sugar, if desired. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Just before serving, break bread into bite-size pieces and divide among four warmed serving bowls. Stir basil into soup and ladle soup over bread. Drizzle with a little extra-virgin olive oil and serve.

Yield

Makes 4 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4 serving
Amount Per Serving:
Calories: 97 Calories from Fat: 72
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 8.05g
12%  
Carbohydrates 1.37g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat 1.27g
6%  
Calories 97.9kcal
4%  
Cholesterol < 1mg
0%  
Protein 4.66g
7%  
Sodium 737.23mg
30%  
Calcium
0%  
Iron
1%  
Vitamin A
0%  
Vitamin C
1%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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