Folonari Merlot Add
Ca' Rugate Bucciato Add
Chateau Cantenac Brown Margaux Add
Wines are recomendations only and may not be carried by this store.

Folonari Merlot

Attributes:
Producer:

Folonari
Region:

Venezie or delle Venezie, Italy
Varietal:

Merlot
Bottle Size:

1.5 L

1999: WineSpectator Rating: 78
Body:

medium body

1997: WineSpectator Rating: 83
Acidity:

crisp
Body:

lean

Food Matches:
Cheese: Mozzarella
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Chicken or Turkey, Game Birds
Red Meat: Curried Beef, Curried Pork, Hamburgers, Pork w/Fruit Sauce, Salami or Sausage, Sausage, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Vegetable Gratin or Stew

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

Ca' Rugate Bucciato

Attributes:
Producer:

Ca' Rugate
Region:

Veneto, Italy
Varietal:

Garganega
Bottle Size:

750 ML

2001: WineSpectator Rating: 90
Acidity:

fresh
Body:

full-bodied

Food Matches:
Cheese: Brie
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Freshwater Fish, Soft-shelled Crab
Pasta & Grains: Fish Risotto, Risotto, Vegetable Risotto
Sauces: Cream Sauce with citrus, Cream Sauce with herbs, White Wine Sauce
Vegetables: Bruschetta, Greek Salad, Pumpkin Soup, Roasted Sweet Peppers, Tomato Mozzarella Basil, Tomato Mozzarella Basil

Veneto:

Veneto is a DOC in north east Italy stretching westward to Lake Garda and northward to the Alps and the Austrian border. It exists behind the lagoons of Venice, which was an important power in the wine trade of the middle ages. Native vines of Tocai, Garganega, and Verduzzo are grown in the hillsides scattered about the region. Bardolino, Valpolicella, and Soave can be great if grown in the right area. The hills running eastward from Lake Garda are one these places. The most interesting wines to come from Veneto are the light, fruity merlot and Cabernet Sauvignon. Because Veneto's main center of academe is the Experimental Viticultural Institute of Conegliano, it seems fitting that currently Veneto is the site of the nation’s most important wine fair, "Vinitaly", held each spring in Verona.

Chateau Cantenac Brown Margaux

Attributes:
Producer:

Chateau Cantenac Brown
Region:

Margaux, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2007: Tanzer Rating: 87-89

Complexity:

complex

2006: WineAdvocate Rating: (90-92)
Body:

medium to full body
Complexity:

rustic
Flavors:

blackberry, blueberry, lead pencil
Fruit:

concentrated

2006: Tanzer Rating: 87-89

Flavors:

blackberry, game, licorice, minerals, oak, spicy

2006: Tanzer Rating: 86-88

Acidity:

bright
Texture:

dense

2005: WineAdvocate Rating: (87-89)
Body:

medium-bodied
Flavors:

black currant, earthy, herbs, new oak
Fruit:

austere, concentrated

2005: Tanzer Rating: 86-89

Body:

lean
Flavors:

blackberry, fresh herbs, herbal, licorice, menthol
Fruit:

juicy
Texture:

tough

2005: WineAdvocate Rating: (90-92)

2005: WineAdvocate Rating: (87-88)
Complexity:

rustic
Texture:

tough

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

Margaux:

a commune in the Haut Medoc district of Bordeaux. Its wines, considered some of the best within the Medoc district, are fragrant and supple with complex aromas and flavors. They are made from Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot grapes.

Mediterranean Salad

Rated

Ingredients

1/3 cup balsamic vinegar
3/4 cup olive oil
4 garlic clove, finely chopped
1/3 cup finely chopped fresh basil leaves
4 tomatoes
2 ripe avocados
1/4 lb. mozzarella cheese, thinly sliced
salt, to taste
black pepper, to taste

Preparation

To make the dressing, pour the balsamic vinegar into a bowl and slowly whisk in the olive oil. Once the oil has been incorporated, mix in the finely chopped garlic and basil leaves and season with salt and freshly ground black pepper.

Using a sharp knife, remove the stem ends from the tomatoes. Slice the tomatoes into wedges and place in a large salad bowl.

Dice the avocados into large cubes and add to the tomatoes. Add the mozzarella cheese slices.

Add the dressing and gently mix together. Season to taste with salt and freshly ground pepper and serve at once with crusty bread.

Yield

Serves 4

Cook Time

Prep Time: 20 mins.

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: 619 Calories from Fat: 585
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 65g
100%  
Carbohydrates 18g
6%  
Dietary Fiber 11g
44%  
Saturated Fat 16g
80%  
Calories 619kcal
30%  
Cholesterol 19mg
6%  
Protein 14g
23%  
Sodium 267mg
11%  
Calcium
5%  
Iron
15%  
Vitamin A
19%  
Vitamin C
40%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.