Falesco Sangiovese

Attributes:
Producer:

Falesco
Region:

Umbria, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2005: WineAdvocate Rating: 90
Body:

full-bodied
Flavors:

cherries, spice, strawberries

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.

Saintsbury Pinot Noir ''Toyon Farm''

Attributes:
Producer:

Saintsbury
Region:

Carneros, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Maison Bouachon Chateauneuf du Pape 'La Tiare du Pape'

Attributes:
Producer:

Maison Bouachon
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2003: WineAdvocate Rating: (84-88)
Body:

medium to full body

2003: WineSpectator Rating: 83
Body:

light
Complexity:

supple
Flavors:

new oak

2003: WineNews Rating: 90
Acidity:

soft
Complexity:

complex
Flavors:

pepper, red cherry, sandalwood

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

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Barley With Mushrooms

Rated

Ingredients

1 tbsp unrefined sesame oil
1 onion, chopped
1 cup barley
3-1/2 cups vegetable stock or water
1/4 tsp sea salt
2 tbsp tamari soy sauce
2 tbsp unrefined oil
1/4 lb mushrooms, coarsely chopped
parsley sprigs

Preparation

Heat a skillet. Add the oil and the onion and sauté. Add the barley and sauté 5 minutes more.

Slowly add the stock and the salt. Cover and simmer about 1 hour until the barley is soft and most of the liquid is absorbed. Add the tamari and simmer 5 more minutes.

Sauté the mushrooms separately in 2 tablespoons oil. Then add them to the cooked barley. Mix and serve. Garnish with parsley.

Yield

Serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 341 Calories from Fat: 113
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 12.57g
19%  
Carbohydrates 50.76g
16%  
Dietary Fiber 8.63g
34%  
Saturated Fat 1.85g
9%  
Calories 341.07kcal
17%  
Cholesterol < 1mg
0%  
Protein 8.62g
14%  
Sodium 1360.69mg
56%  
Calcium
0%  
Iron
4%  
Vitamin A
40%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.