Rosemount Pinot Noir Add
Le Fonti Chianti Classico Add
Maddalena Merlot Add
Wines are recomendations only and may not be carried by this store.

Rosemount Pinot Noir

Attributes:
Producer:

Rosemount Estate
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: WineSpectator Rating: 80
Body:

light
Compliments:

pleasant

2003: WineSpectator Rating: 85
Compliments:

pleasant
Flavors:

berry, spice

2003: WineEnthusiast Rating: 84
Fruit:

ripe

2001: WineSpectator Rating: 83
Body:

light
Complexity:

simple

2001: WineEnthusiast Rating: 83
Flavors:

berry, earthy, spicy

2000: WineSpectator Rating: 84
Body:

light
Flavors:

berry

1999: WineSpectator Rating: 79
Body:

light
Complexity:

simple

1999: WineEnthusiast Rating: 87
Complexity:

complex
Flavors:

berry, earth

Food Matches:
Cheese: Brie
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Pepper (black, white, green)
Poultry & Eggs: Roast Turkey
Red Meat: Ham
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Le Fonti Chianti Classico

Attributes:
Producer:

Le Fonti
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2004: WineSpectator Rating: 86
Acidity:

soft
Body:

medium-bodied
Compliments:

tasty

2003: WineSpectator Rating: 80
Body:

medium-bodied

2002: WineSpectator Rating: 85
Acidity:

fresh
Body:

medium-bodied

2002: WineAdvocate Rating: 86
Flavors:

berry, coffee, dried cherry

2001: WineSpectator Rating: 87
Acidity:

clean
Aromas:

berry aromas
Body:

medium-bodied
Flavors:

eucalyptus, mineral, vanilla

2001: WineSpectator Rating: 84
Acidity:

fresh, tangy
Body:

medium-bodied
Flavors:

cedar, eucalyptus, spice
Texture:

dense

2001: WineAdvocate Rating: 87
Acidity:

fresh

2001: WineAdvocate Rating: 85
Aromas:

floral
Compliments:

fragrant
Flavors:

savory flavors

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.

Maddalena Merlot

Attributes:
Producer:

Maddalena
Region:

Paso Robles, United States
Varietal:

Merlot
Bottle Size:

750 ML

2002: WineSpectator Rating: 83
Aromas:

floral
Body:

solid
Flavors:

cedar, chocolate, currant, herb, toasty oak
Fruit:

good concentration

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.

Green Beans And Pears In Tarragon

Rated

Ingredients

1 tbsp butter
1-1/2 lbs thinnest green beans, topped and tailed
1 large crisply ripe Bosc (or other) pear, peeled, cored, quartered lengthwise, and thinly sliced lengthwise
1/4 cup dry white wine
1/4 cup water
Salt and freshly ground black pepper to taste
1-1/2 tbsp chopped fresh tarragon
1/2 cup heavy cream

Preparation

Heat the butter in a medium-size heavy saucepan over medium heat. Add the beans and pear and toss to coat. Stir in the wine and water. Cover partially and cook over low heat until the pear is very tender, 4 to 5 minutes. Remove the cover and season with the salt, pepper, and tarragon. Stir in the cream. Cook over high heat until the cream begins to evaporate and the sauce thickens and begins to coat the beans, about 4 minutes. The pears will melt into the sauce and cling to the cooked beans. Serve very hot.

Yield

Makes 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: Makes 6 servings
Amount Per Serving:
Calories: 130 Calories from Fat: 85
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 9.48g
14%  
Carbohydrates 9.33g
3%  
Dietary Fiber 3.94g
15%  
Saturated Fat 5.84g
29%  
Calories 130.77kcal
6%  
Cholesterol 32.26mg
10%  
Protein 2.77g
4%  
Sodium 16.03mg
0%  
Calcium
1%  
Iron
2%  
Vitamin A
23%  
Vitamin C
32%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
powered by GSN