Le Bocce Chianti Classico Add
Bolla Chianti Add
Lanciola Le Masse di Greve Add
Wines are recomendations only and may not be carried by this store.

Le Bocce Chianti Classico

Attributes:
Producer:

Le Bocce
Region:

Chianti, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineSpectator Rating: 86
Body:

medium- to full-bodied
Flavors:

chocolate, jammy, plum
Fruit:

ripe

2001: WineSpectator Rating: 86
Acidity:

clean, soft
Complexity:

rustic
Flavors:

black fruit, meat, mushroom, spicy
Fruit:

fruity

2000: WineSpectator Rating: 84
Acidity:

clean, soft

1999: WineSpectator Rating: 73
Acidity:

tart
Compliments:

drinkable

1998: WineSpectator Rating: 81
Body:

light
Flavors:

cherry
Fruit:

fruity

1997: WineSpectator Rating: 86
Aromas:

berry aromas
Body:

full-bodied
Complexity:

rustic
Flavors:

raisin, ripe fruit

1996: WineSpectator Rating: 73
Body:

medium-bodied
Flavors:

raisiny

1995: WineSpectator Rating: 80
Acidity:

bright, fresh, tart
Body:

light-bodied
Complexity:

simple

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

Chianti:

Italy’s largest wine region extends through much of Tuscany. Chianti is divided into seven districts, all of which are DOCG status. These wines, made primarily from the Sangiovese grape, are often given the name of the district where the grapes are grown. Chianti Classico is the heartland of the zone, and the best area for wine. Chianti wines vary in style according to their aging: Riserva wines are quite often aged in French oak, and may be released only after two year or more at the winery. A very dry wine, it can range from light-bodied to almost full-bodied, with aromas of cherry and violet, and flavors reminiscent of tart cherries. The best Chiantis have very concentrated fruit character and usually taste best from five to eight hears after vintage. Another great wine from Chianti is Brunello di Montalcino, which comes from a particular strain of the Sangiovese grape.

Bolla Chianti

Attributes:
Producer:

Bolla
Region:

Chianti, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2006: Tastings Rating: 83
Acidity:

crisp, tart

2004: Tastings Rating: 88
Acidity:

soft, tangy, tart
Body:

medium body
Complexity:

supple
Flavors:

cherry, flinty, mineral, smoky, spice, truffle
Fruit:

fruity

2004: Tastings Rating: 87
Acidity:

soft, tangy
Aromas:

berry aromas
Body:

medium body
Flavors:

black cherry, earthy, mushroom, pepper, stone
Fruit:

fruity, ripe
Texture:

delicate

2004: Tastings Rating: 84
Acidity:

fresh, tart
Body:

light

2003: Tastings Rating: 85
Acidity:

clean, soft, tart
Body:

medium-bodied

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

Chianti:

Italy’s largest wine region extends through much of Tuscany. Chianti is divided into seven districts, all of which are DOCG status. These wines, made primarily from the Sangiovese grape, are often given the name of the district where the grapes are grown. Chianti Classico is the heartland of the zone, and the best area for wine. Chianti wines vary in style according to their aging: Riserva wines are quite often aged in French oak, and may be released only after two year or more at the winery. A very dry wine, it can range from light-bodied to almost full-bodied, with aromas of cherry and violet, and flavors reminiscent of tart cherries. The best Chiantis have very concentrated fruit character and usually taste best from five to eight hears after vintage. Another great wine from Chianti is Brunello di Montalcino, which comes from a particular strain of the Sangiovese grape.


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.

Lanciola Le Masse di Greve

Attributes:
Producer:

Lanciola
Region:

Chianti Classico, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Body:

medium- to full-bodied
Flavors:

berry, raspberry
Fruit:

juicy, ripe

2003: WineAdvocate Rating: 88
Complexity:

rustic
Compliments:

powerful

2002: WineSpectator Rating: 87
Acidity:

tangy
Body:

medium-bodied
Flavors:

berry, plum, spice

2002: WineEnthusiast Rating: 83
Flavors:

beefy, candied, cherry, mint, molasses, stewed fruit

2001: WineSpectator Rating: 90
Acidity:

soft
Body:

medium- to full-bodied
Flavors:

berry, mineral, oak, peppery, plum

2000: WineAdvocate Rating: 88
Body:

medium to full-bodied
Complexity:

deep
Flavors:

cherries, lavender, leather, mint, spice box, vanilla

1999: WineSpectator Rating: 90
Aromas:

floral
Body:

full-bodied

1999: Tanzer Rating: 89
Flavors:

mineral, ripe fruit, vanilla

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

Tuscan Tomato Soup

Rated

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1-1/2 lbs ripe plum tomatoes
3-3/4 cups chicken stock
2 tsp tomato paste
12 basil leaves, shredded
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup cream
½ cup frozen peas
½ loaf italian bread (ciabatta), crusts removed

Preparation

Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan.

Stir in chicken stock, tomato paste, basil, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add the peas and cream. Taste for salt and season with pepper. Turn off the heat and stir in half the cheese. Serve over torn pieces of bread dusted with the remaining cheese.

Yield

Makes 4 to 6 Makes

Cook Time

Prep Time: 10 mins.
Cook Time: 40 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4 to 6 Makes
Amount Per Serving:
Calories: 302 Calories from Fat: 243
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 27g
41%  
Carbohydrates 30g
10%  
Dietary Fiber 8g
32%  
Saturated Fat 15g
75%  
Calories 302kcal
15%  
Cholesterol 20mg
6%  
Protein 16g
26%  
Sodium 1015mg
42%  
Calcium
2%  
Iron
21%  
Vitamin A
13%  
Vitamin C
28%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.