Carpineto Chianti Classico Add
Casanova di Neri Pietradonice Add
Querceto Chianti Add
Wines are recomendations only and may not be carried by this store.

Carpineto Chianti Classico

Attributes:
Producer:

Carpineto
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2005: WineNews Rating: 92
Compliments:

classic, mouthwatering
Flavors:

cherry, earth
Fruit:

ripe

2003: WineSpectator Rating: 83
Acidity:

fresh
Body:

light
Flavors:

berry, cherry, mineral

2003: WineNews Rating: 92
Fruit:

fruity

2002: WineSpectator Rating: 83
Acidity:

bright
Body:

light
Complexity:

simple

2002: WineSpectator Rating: 83
Flavors:

berry, cherry, licorice

2001: WineSpectator Rating: 84
Body:

medium-bodied
Flavors:

mineral

2001: WineSpectator Rating: 83

2000: WineSpectator Rating: 86
Acidity:

clean, fresh
Body:

medium-bodied
Compliments:

pleasant
Flavors:

berry, dried cherry

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.

Casanova di Neri Pietradonice

Attributes:
Producer:

Casanova di Neri
Region:

Tuscany, Italy
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: WineAdvocate Rating: 91
Complexity:

opulent
Flavors:

blackberries, cassis, minerals, spices, toasted oak
Fruit:

sweet

2005: WineSpectator Rating: 92
Texture:

open

2003: WineSpectator Rating: 93
Body:

full-bodied
Complexity:

opulent, rich
Flavors:

blackberries, cherries

2003: WineAdvocate Rating: 88
Flavors:

cassis, dark fruit

2003: WineAdvocate Rating: 91

2001: WineSpectator Rating: 96
Body:

full-bodied, solid
Flavors:

blackberry, cherry, raspberry

2001: WineSpectator Rating: 93
Texture:

dense

2000: WineSpectator Rating: 96
Texture:

dense

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

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

Querceto Chianti

Attributes:
Producer:

Querceto
Region:

Chianti, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 83
Acidity:

crisp
Flavors:

grass, leather, plum, smoky, spice, tart cherry

2002: WineEnthusiast Rating: 84
Acidity:

zesty
Body:

light
Complexity:

simple
Flavors:

herb, oak

2000: WineEnthusiast Rating: 83
Acidity:

clean
Body:

lean
Flavors:

tart cherry

1997: WineEnthusiast Rating: 90
Complexity:

rich
Flavors:

cherry, clove, earth, leather

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

Chianti:

Italy’s largest wine region extends through much of Tuscany. Chianti is divided into seven districts, all of which are DOCG status. These wines, made primarily from the Sangiovese grape, are often given the name of the district where the grapes are grown. Chianti Classico is the heartland of the zone, and the best area for wine. Chianti wines vary in style according to their aging: Riserva wines are quite often aged in French oak, and may be released only after two year or more at the winery. A very dry wine, it can range from light-bodied to almost full-bodied, with aromas of cherry and violet, and flavors reminiscent of tart cherries. The best Chiantis have very concentrated fruit character and usually taste best from five to eight hears after vintage. Another great wine from Chianti is Brunello di Montalcino, which comes from a particular strain of the Sangiovese grape.


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
12 basil leaves, shredded
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup cream
½ cup frozen peas
½ loaf italian bread (ciabatta), crusts removed

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, basil, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add the peas and cream. Taste for salt and season with pepper. Turn off the heat and stir in half the cheese. Serve over torn pieces of bread dusted with the remaining cheese.

Yield

Makes 4 to 6 Makes

Cook Time

Prep Time: 10 mins.
Cook Time: 40 mins.

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 to 6 Makes
Amount Per Serving:
Calories: 302 Calories from Fat: 243
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 27g
41%  
Carbohydrates 30g
10%  
Dietary Fiber 8g
32%  
Saturated Fat 15g
75%  
Calories 302kcal
15%  
Cholesterol 20mg
6%  
Protein 16g
26%  
Sodium 1015mg
42%  
Calcium
2%  
Iron
21%  
Vitamin A
13%  
Vitamin C
28%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.