Mionetto Il Prosecco Add
Yarden Blanc de Blancs Add
Patrick Bottex 'La Cueille' Vin du Bugey-Cerdon Add
Wines are recomendations only and may not be carried by this store.

Mionetto Il Prosecco

Attributes:
Producer:

Mionetto
Region:

Veneto, Italy
Varietal:

Prosecco
Bottle Size:

750 ML

NV: WineEnthusiast Rating: 86
Acidity:

clean, fresh

NV: WineEnthusiast Rating: 85
Aromas:

floral
Body:

light
Flavors:

citrus, herbs

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Veneto:

The home of some of Italy’s most famous wines, this area in the Northeastern quadrant of Italy produces Soave, Valpolicella and Prosecco.

Yarden Blanc de Blancs

Attributes:
Producer:

Yarden
Region:

Galilee, Other
Varietal:

Blanc de Blancs
Bottle Size:

750 ML

NV: WineSpectator Rating: 86
Compliments:

kosher
Flavors:

mineral

NV: WineSpectator Rating: 85
Acidity:

clean, fresh, lively
Compliments:

kosher
Flavors:

pear
Texture:

creamy

2000: Tastings Rating: 86
Acidity:

crisp, fresh, tart
Body:

medium body
Flavors:

apple, citrus, honey, lemon, mineral, spice

1998: WineEnthusiast Rating: 86
Acidity:

clean, crisp
Body:

lean, light
Compliments:

kosher, racy

1998: WineSpectator Rating: 87
Compliments:

kosher
Flavors:

lime, toast

1998: WineNews Rating: 92
Body:

light-bodied
Complexity:

straightforward
Fruit:

ripe

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Blanc de Blancs:

Literally 'white from whites', blanc de blancs champagne is made from light-skinned Chardonnay grapes. This sparkling wine has maximum finesse, lightness and elegance.


Galilee:

Galilee is a large region in northern Israel which makes up one third of the Country. Most of the Galilee consists of rocky terrain with mild temperatures and sufficient rainfall, though during dry summer month's irrigation is needed. Due to the regions immense size there is climate variation within the region. Carignan, Grenache, Alicante, Semillion, Chenin Blanc, and Muscat can be seen planted throughout the region. In recent years Merlot, Cabernet Sauvignon, Sauvignon Blanc, Riesling and Chardonnay have been planted.

Patrick Bottex 'La Cueille' Vin du Bugey-Cerdon

Attributes:
Producer:

Patrick Bottex
Region:

Savoie, France
Varietal:

Sparkling Rose
Bottle Size:

750 ML

NV: WineSpectator Rating: 85
Acidity:

tangy
Body:

light
Flavors:

berry

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Sparkling Rose:

Sparking roses from the US

Spinach and Rice Noodles

Rated

Ingredients

1-1/2 lbs fresh spinach
1/4 lb rice noodles, rice vermicelli or rice sticks
1 tbsp peanut oil
2 tsp sugar
2 tbsp coarsely chopped garlic
1 tsp salt
1 tbsp light soy sauce
2 tsp chili oil

Preparation

In this quick and healthy light meal, the dried noodles need only to be soaked and require very little cooking. Their texture is such that the spinach flavor, some of the color and other seasonings are readily absorbed. Unlike egg noodles, rice noodles do not become sticky and gummy when they are moist; this makes it convenient to serve them cold. I add a little sugar to neutralize the iron and salt taste of the spinach.

Wash the spinach thoroughly. Remove all the stalks, leaving just the; leaves.

Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. (if you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse in cold water until required.)

Heat a wok or large pan to moderate heat and add the oil. Put in the salt and garlic and stir-fry for a few seconds. Add the spinach leaves and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, sugar, soy sauce, and chili oil, and continue to stirfry for another 4 minutes. Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.

Yield

Serves 2 to 4