Badia a Coltibuono 'Cetamura' Rosato Add
Abacela Vintner's Blend Add
Lisini Brunello di Montalcino Add
Wines are recomendations only and may not be carried by this store.

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

Abacela Vintner's Blend

Attributes:
Producer:

Abacela
Region:

Oregon, United States
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

NV: WineSpectator Rating: 81
Body:

light
Complexity:

simple

NV: WineEnthusiast Rating: 87
Compliments:

fragrant
Flavors:

earth, plum

NV: WineEnthusiast Rating: 88
Body:

solid
Compliments:

fragrant
Flavors:

leather, spicy

1999: WineEnthusiast Rating: 86
Flavors:

peppery, spicy

1997: WineSpectator Rating: 85
Flavors:

black pepper, plum, spicy
Fruit:

juicy

Food Matches:
Cheese: Soft Pungent Cheese
Pasta & Grains: Lasagna
Sauces: Red Wine Sauce

Oregon:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.

Lisini Brunello di Montalcino

Attributes:
Producer:

Lisini
Region:

Brunello di Montalcino, Italy
Varietal:

Sangiovese
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

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.


Brunello di Montalcino:

Montalcino is located about 70 miles southwest of Florence and takes its name from a variety of oak tree that once covered the terrain. During medieval times the city was famous for its tanneries and the resulting shoes and high quality leather. Montalcino has one of the warmest climates in Tuscany with very unique growing conditions on the northern slopes and the southern slopes. The southern slopes get more sun accounting for more powerful wine. The northern slopes are a cooler climate with less sun causing for wine dryer aromatic wines.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings