Uccelliera Brunello di Montalcino

Attributes:
Producer:

Uccelliera
Region:

Brunello di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2002: WineSpectator Rating: 81
Body:

medium-bodied
Flavors:

berry, cedar

2001: WineSpectator Rating: 93
Body:

full-bodied
Complexity:

layered
Compliments:

powerful
Flavors:

blackberry, spices
Fruit:

juicy

2001: Tanzer Rating: 91
Complexity:

deep, rich
Flavors:

cola, dark berries, earth, leather, licorice, meat, meaty, mocha, sassafras, smoke
Fruit:

concentrated

2000: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

cedar, raspberry, toasty oak
Fruit:

ripe

2000: WineEnthusiast Rating: 92
Body:

solid
Complexity:

complex

1999: WineSpectator Rating: 91
Acidity:

fresh
Body:

full-bodied
Compliments:

stylish
Flavors:

berry, ripe fruit, spice, tar, tobacco

1999: Tanzer Rating: 91
Acidity:

fat
Complexity:

rustic
Flavors:

coffee, earth, leather, meat, raspberry, tobacco
Fruit:

sweet

1998: WineSpectator Rating: 89
Body:

full-bodied
Flavors:

meat, ripe fruit, 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.

Chateau de Beaucastel Châteauneuf-du-Pape

Attributes:
Producer:

Chateau de Beaucastel
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2001: Tanzer Rating: 95(+?)
Complexity:

complex
Compliments:

elegant
Flavors:

black cherry, black fruit, blackberry, leather, licorice, meat, mineral

2000: Tanzer Rating: 95-98
Acidity:

bright
Complexity:

deep, suave
Flavors:

cherry, game, licorice, minerals, raspberry
Fruit:

concentrated, sweet

2000: Tanzer Rating: 95-98
Acidity:

bright, lively
Body:

light
Complexity:

deep
Flavors:

bitter, blackberry, chocolate, chocolatey, currant, dark fruit, espresso, eucalyptus, licorice, maple, pepper, spices, truffle, violet
Fruit:

concentrated, juicy

1999: Tanzer Rating: 96(+?)
Acidity:

fat
Flavors:

game, leather, licorice, nuts, raspberry, spices, tar

1999: Tanzer Rating: 93-96
Acidity:

bright
Complexity:

deep
Flavors:

blackberry, leather, tar, violet
Fruit:

ripe
Texture:

dense

1999: Tastings Rating: 89
Acidity:

fresh
Body:

full-bodied

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Body:

solid
Compliments:

great precision of flavor, powerful
Flavors:

blackberry, espresso, game, kirsch, pepper
Fruit:

huge, ripe, sweet

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Flavors:

berry, cherry, roasted meat

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Badia a Coltibuono Chianti Classico

Attributes:
Producer:

Badia a Coltibuono
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2005: Tanzer Rating: 89
Acidity:

clean
Flavors:

black cherry, minerals, smoky, vanilla, violet
Fruit:

juicy

2004: Tanzer Rating: 90
Acidity:

bright
Complexity:

densely packed
Compliments:

delicious
Flavors:

cherry, plum, red berry, smoky

2001: WineAdvocate Rating: 86
Aromas:

floral

1999: Tanzer Rating: 87
Body:

medium-bodied
Flavors:

cedar, sage, tea, tobacco

1998: WineAdvocate Rating: 89
Body:

medium-bodied
Complexity:

supple
Compliments:

distinctive, elegant
Flavors:

earth, herbs, strawberry
Fruit:

fruity, sweet

1997: Tanzer Rating: 87
Compliments:

classic
Flavors:

cherry, nuts, redcurrant, spicy, tobacco, violet

1997: WineAdvocate Rating: 87
Acidity:

soft
Complexity:

rich
Flavors:

cherry, earth, jammy, smoke, spice, strawberry

1996: Tanzer Rating: 88
Acidity:

fresh
Complexity:

rich
Flavors:

berries, black cherry, oak, spicy, tar, violet
Fruit:

fruity

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.

Shells Stuffed With Turkey

Rated

Ingredients

15 dried jumbo pasta shells or 10 manicotti shells
1/2 lb ground turkey
1 small onion, finely chopped
3 large plum tomatoes, seeded and finely chopped
1 tbsp Italian seasoning, crushed
1/2 tsp ground nutmeg
1/4 tsp pepper
1 cup canned lentils, rinsed and drained or cooked lentils
1 15-ounce container refrigerated light Alfredo sauce (about 2 cups)
1/2 cup nonfat ricotta cheese or cream-style cottage cheese
1/2 cup shredded reduced-fat mozzarella cheese
1/4 cup snipped fresh parsley
1/4 cup grated Parmesan cheese

Preparation

Cook pasta according to package directions; drain. Meanwhile, for filling, in a large saucepan cook turkey and onion until turkey is no longer pink. Add tomatoes, Italian seasoning, nutmeg, and pepper. Reduce heat and simmer for 5 minutes, stirring often. Stir in lentils. Remove from heat. Stir in 1/2 cup of the Alfredo sauce, the ricotta cheese, half of the mozzarella cheese, and the parsley. Spoon about 2 tablespoons filling into each pasta shell or about 1/3 cup into each manicotti shell.

Arrange filled pasta shells in a lightly greased 2-quart rectangular baking dish. Bake, covered, in a 375° oven for 15 minutes. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake about 10 minutes more or until cheese is golden brown.

Meanwhile, heat remaining Alfredo sauce; spoon sauce onto plates. Place 3 pasta shells or 2 manicotti on each plate.

To make ahead: Fill pasta shells and arrange in baking dish. Pour remaining sauce over top. Seal, label, and freeze. (Freeze cheese topping separately.) Before cooking, thaw overnight in refrigerator. Bake, covered, in a 350° oven for 55 minutes. Uncover; sprinkle with cheese topping. Bake about 10 minutes more or until cheese is golden and pasta is heated through.

Yield

Serves 10 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10 serving
Amount Per Serving:
Calories: 560 Calories from Fat: 216
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24g
36%  
Carbohydrates 58g
19%  
Dietary Fiber 8g
32%  
Saturated Fat 9g
45%  
Calories 560kcal
28%  
Cholesterol 55mg
18%  
Protein 26g
43%  
Sodium 1440mg
60%  
Calcium
19%  
Iron
10%  
Vitamin A
21%  
Vitamin C
4%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.