Ca Rome di Romano Marengo Barbaresco Add
Chateau Potelle Syrah Add
Mike Ditka Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Ca Rome di Romano Marengo Barbaresco

Attributes:
Producer:

Ca'Rome' di Romano Marengo
Region:

Barbaresco, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Body:

full-bodied
Flavors:

raisin, spice
Fruit:

ripe

2001: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

blackberries, meat, spice
Fruit:

juicy

2001: WineSpectator Rating: 89

2000: WineSpectator Rating: 87
Acidity:

soft
Body:

medium- to full-bodied
Compliments:

delicious
Flavors:

berry, plum

2000: WineSpectator Rating: 90
Texture:

round

1999: WineSpectator Rating: 87
Acidity:

clean
Body:

medium-bodied
Flavors:

leather

1999: WineSpectator Rating: 87

1998: WineSpectator Rating: 87

Food Matches:
Cheese: Blue Cheese, Parmesan
Fish or Shellfish: Salmon / Trout, Bluefish and Mackerel
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Bagna Cauda, Red Wine Sauce, Tomato Sauce
Vegetables: Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.

Chateau Potelle Syrah

Attributes:
Producer:

Chateau Potelle
Region:

Paso Robles, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2001: WineSpectator Rating: 82
Complexity:

muddled
Flavors:

herbal flavors, plum, spice

2000: WineSpectator Rating: 89
Complexity:

focused, rich
Flavors:

black cherry, blackberry, plum
Fruit:

ripe

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Mike Ditka Chardonnay

Attributes:
Producer:

Mike Ditka
Region:

Mendocino County, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Caesar Salad

Rated

Ingredients

1 clove garlic, crushed
1/4 c. olive oil
3 slices firm bread
3 tbsp fresh lemon juice (1-1/2 lemons)
6 anchovy fillets, minced (optional)
1/4 tsp salt
1/2 tsp dry mustard
1/8 tsp coarse black pepper
1/2 tsp Worcestershire sauce
1 egg
1 large head romaine lettuce
1/2 c. (2 oz.) freshly grated parmesan cheese

Preparation

1. Steep garlic in oil overnight; remove the garlic and discard it. Cut bread into small cubes.

2. In a large skillet, sauté bread cubes in 1/4 of the garlic oil until golden brown. Set aside.

3. Heat egg in hot water in a small bowl for 10 minutes while preparing dressing.

4. Combine remaining oil, lemon juice, anchovies, salt, mustard, pepper, and Worcestershire sauce in a large salad bowl.

5. Shred bite-sized pieces of romaine into salad bowl. Top romaine with half the parmesan. Break egg over salad. Toss salad, spooning from bottom of bowl, until greens are coated with dressing. Sprinkle with remaining parmesan and the sautéed bread. Serve at once.

Yield

6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 6 servings
Amount Per Serving:
Calories: 247 Calories from Fat: 179
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 19.84g
30%  
Carbohydrates 2.5g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat 8.05g
40%  
Calories 247.42kcal
12%  
Cholesterol 28.33mg
9%  
Protein 15.04g
25%  
Sodium 777.24mg
32%  
Calcium
9%  
Iron
0%  
Vitamin A
3%  
Vitamin C
8%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.