Chateau Euxinograde No 5484 Add
Palazzo Brunello di Montalcino Add
Paolo Scavino Carobric Add
Wines are recomendations only and may not be carried by this store.

Chateau Euxinograde No 5484

Attributes:
Producer:

Chateau Euxinograde
Region:

Bulgaria, Other
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2005: Tastings Rating: 88
Acidity:

crisp
Body:

medium body
Complexity:

supple
Flavors:

green apple, peach, spice

Food Matches:
Fish or Shellfish: Calamari, Ceviche
Sauces: White Wine Sauce
Vegetables: Eggplant, Mushrooms, Peppers

Palazzo Brunello di Montalcino

Attributes:
Producer:

Palazzo
Region:

Brunello di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineSpectator Rating: 85
Acidity:

fresh
Body:

medium-bodied

2000: WineSpectator Rating: 79
Complexity:

rustic
Flavors:

raisiny

2000: WineEnthusiast Rating: 84
Acidity:

fat

1999: WineSpectator Rating: 90
Acidity:

clean, fresh
Body:

medium- to full-bodied
Complexity:

focused
Flavors:

blackberries, spices

1999: WineAdvocate Rating: 90
Compliments:

elegant
Flavors:

chocolate, tar

1998: WineSpectator Rating: 86
Body:

light, medium-bodied
Compliments:

pleasant

1997: WineSpectator Rating: 91
Body:

medium-bodied
Compliments:

delicious, elegant
Flavors:

berry, ripe fruit, spices, tobacco

1997: Tanzer Rating: 90
Flavors:

cherry, earthy, licorice, tobacco

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.

Paolo Scavino Carobric

Attributes:
Producer:

Paolo Scavino
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2001: Tanzer Rating: 91
Acidity:

fat
Flavors:

meat, spicy, tobacco

2001: WineAdvocate Rating: 92
Compliments:

classic
Flavors:

flowers, menthol, raspberries, red fruits
Texture:

chewy, chunky

2000: Tanzer Rating: 89(+?)
Acidity:

lively
Aromas:

floral
Flavors:

minerals, raspberry, red cherry, rose petal, spicy, strawberry
Fruit:

ripe, sweet

2000: Tanzer Rating: 89(+?)
Aromas:

floral
Flavors:

coffee, cola, earth, meat, redcurrant, strawberry
Fruit:

sweet

2000: WineAdvocate Rating: 91
Acidity:

fresh
Aromas:

floral
Complexity:

supple
Texture:

silky

1999: Tanzer Rating: 91(+?)
Flavors:

cherry, flowers, mocha

1999: WineAdvocate Rating: 92
Texture:

silky, strong

1998: Tanzer Rating: 92(+?)
Complexity:

complex
Flavors:

earth, mocha, redcurrant, smoke, spicy
Fruit:

sweet

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

Barolo:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need 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.


Nebbiolo:

This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.

Stuffed Peppers

Rated

Ingredients

8 whole green pepper, cored and seeded
1/4 cup extra-virgin olive oil
1 yellow onion, pepped and diced
1 garlic clove, peeled and minced
1/4 lb. ground beef
1/4 lb. ground pork
1 teaspoon salt
1 teaspoon black pepper
1 Tomatoes, seeded and chopped
1-1/4 cups cooked long-grain white rice
1 tbsp chopped fresh marjoram leaves
1 tablespoon fresh thyme leaf, chopped
1 tbsp chopped fresh parsley
1/4 cup fresh bread crumbs
1 teaspoon ground nutmeg

Preparation

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close tightly, and steam for 15 minutes. When cool enough to handle, rub off and remove blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1/2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Heat 2 tbsp. oil in a skillet over medium heat. Add onions and garlic and cook until soft and golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking meat up with the back of a spoon, and brown for 7 - 10 minutes. Reduce heat to medium, season to taste with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. oil. Adjust seasoning.

Preheat broiler. Spoon about 1/4 cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining oil, and broil until golden. Serve hot or at room temperature.

Yield

Serves 4 Serves

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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 Serves
Amount Per Serving:
Calories: 561 Calories from Fat: 333
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 37g
56%  
Carbohydrates 68g
22%  
Dietary Fiber 13g
52%  
Saturated Fat 19g
95%  
Calories 561kcal
28%  
Cholesterol 48mg
16%  
Protein 29g
48%  
Sodium 661mg
27%  
Calcium
1%  
Iron
28%  
Vitamin A
20%  
Vitamin C
225%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.