Casanova di Neri Pietradonice Add
Canoe Ridge Merlot Add
Lungarotti Rubesco Add
Wines are recomendations only and may not be carried by this store.

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.

Canoe Ridge Merlot

Attributes:
Producer:

Canoe Ridge Vineyard
Region:

Washington, United States
Varietal:

Merlot
Bottle Size:

750 ML

2003: WineAndSpirits Rating: 87
Aromas:

*-scented

2002: WineSpectator Rating: 88
Complexity:

supple

2002: CGCW Rating: 86
Body:

full-bodied
Complexity:

supple
Flavors:

cherry, peppery, plum

2002: WineAndSpirits Rating: 87
Flavors:

ripe cherry

2001: WineSpectator Rating: 88
Acidity:

tangy
Body:

light
Flavors:

cherry, pepper

2000: WineSpectator Rating: 87
Acidity:

bright
Body:

light
Flavors:

cedar, cherry

1999: WineSpectator Rating: 89
Acidity:

bright
Complexity:

focused
Compliments:

distinctive

1999: Tastings Rating: 90
Body:

medium-bodied
Complexity:

complex, deep
Compliments:

powerful
Flavors:

black cherry, spice

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

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.


Washington:

Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.

Lungarotti Rubesco

Attributes:
Producer:

Lungarotti
Region:

Torgiano, Italy
Varietal:

Proprietary Blend - Red
Bottle Size:

750 ML

2002: WineSpectator Rating: 82
Acidity:

clean
Body:

medium body
Complexity:

simple

2001: WineSpectator Rating: 86
Acidity:

crisp, fresh
Aromas:

floral
Body:

medium-bodied
Flavors:

dried cherry

2001: WineAdvocate Rating: 87
Acidity:

fresh
Compliments:

elegant
Flavors:

red berry, savory flavors
Fruit:

fruity

1998: WineSpectator Rating: 81
Body:

light
Compliments:

mature

1997: WineSpectator Rating: 77
Aromas:

old wood
Body:

medium-bodied
Flavors:

tobacco

1996: WineSpectator Rating: 80
Body:

light-bodied

1993: WineSpectator Rating: 84
Acidity:

soft
Body:

light
Compliments:

tasty
Flavors:

berry, cherry, spicy

1993: Tastings Rating: 84
Acidity:

firm acidity
Flavors:

cola, earth, tea
Texture:

silky

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

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