Paolo Scavino 'Cannubi' Barolo Add
Bricco Rocche 'Prapo' Barolo Add
Paolo Scavino Barolo Add
Wines are recomendations only and may not be carried by this store.

Paolo Scavino 'Cannubi' Barolo

Attributes:
Producer:

Paolo Scavino
Region:

Piedmont, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2004: Tanzer Rating: 92(+?)
Complexity:

deep
Flavors:

menthol, oak, raspberry, redcurrant, spicy
Fruit:

concentrated, sweet

2004: WineAdvocate Rating: 94
Compliments:

elegant, stylish
Flavors:

menthol, ripe fruit, spices
Fruit:

sweet
Texture:

dense

2004: WineSpectator Rating: 93
Acidity:

fresh
Body:

solid
Compliments:

racy
Flavors:

blackberry, violet
Texture:

round

2003: WineSpectator Rating: 94
Body:

full-bodied
Complexity:

layered, rich
Compliments:

powerful
Flavors:

spices, strawberry
Fruit:

ripe

2003: Tanzer Rating: 92(+?)

2003: WineAdvocate Rating: 89
Acidity:

soft
Compliments:

classic
Flavors:

oak
Fruit:

sweet
Texture:

chewy

2001: Tanzer Rating: 93
Acidity:

fresh
Flavors:

blackberry, cassis, flowers, licorice, oak, plum, tobacco, violet
Fruit:

sweet

2001: WineSpectator Rating: 93
Body:

full-bodied
Flavors:

flowers
Texture:

silky

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

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.


Piedmont:

Located in the northwest cuff of the “boot,” Piedmont is home to the famous Nebbiolo grape. Barolo and Barbaresco, two of the world’s great red wines, are made from Nebbiolo grapes in the Langhe hills around Alba. Both are DOCG wines named after the village in which it is produced. Less expensive red wines include Dolcetta, Barbera, and softer versions of Nebbiolo. White wines are less well known in Piedmont, but two interesting whites are Gavi, which is dry and fairly acidic, and Arneis, a medium-dry wine with a rich texture.

Bricco Rocche 'Prapo' Barolo

Attributes:
Producer:

Bricco Rocche
Region:

Prapo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

1997: WineEnthusiast Rating: 92
Body:

full-bodied
Complexity:

rich
Flavors:

berries, chocolatey, ripe fruit, roses

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

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.

Paolo Scavino Barolo

Attributes:
Producer:

Paolo Scavino
Region:

Piedmont, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2001: WineSpectator Rating: 93
Body:

full-bodied
Flavors:

blackberries, cherries, meat

2000: WineSpectator Rating: 94
Body:

full-bodied
Flavors:

berry

2000: Tanzer Rating: 88
Body:

solid
Flavors:

cherry, redcurrant
Fruit:

ripe

2000: Tanzer Rating: 88
Texture:

chewy

2000: WineAdvocate Rating: 88
Body:

medium-weight
Flavors:

blackberry, cassis

1999: WineSpectator Rating: 90
Acidity:

fresh
Body:

full-bodied
Complexity:

opulent
Flavors:

berry, coffee, mushroom, ripe fruit, spice, vanilla

1999: Tanzer Rating: 90
Acidity:

bright
Compliments:

powerful
Flavors:

camphor, nuts, red plum, spicy, tobacco
Fruit:

intensely flavored, sweet

1999: WineAdvocate Rating: 89
Texture:

strong

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

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.


Piedmont:

Located in the northwest cuff of the “boot,” Piedmont is home to the famous Nebbiolo grape. Barolo and Barbaresco, two of the world’s great red wines, are made from Nebbiolo grapes in the Langhe hills around Alba. Both are DOCG wines named after the village in which it is produced. Less expensive red wines include Dolcetta, Barbera, and softer versions of Nebbiolo. White wines are less well known in Piedmont, but two interesting whites are Gavi, which is dry and fairly acidic, and Arneis, a medium-dry wine with a rich texture.

Corned Beef and Cabbage

Rated

Ingredients

2 yellow onion, peeled
6 whole cloves
3 ½ lbs corned beef, preferably bottom round
3 carrot, peeled and cut into thirds
2 bay leaf(s)
8 whole black peppercorn
1 medium head green cabbage
5 russet potatoes, peeled and halved
salt, to taste
black pepper, to taste
hot-sweet mustard, to taste (optional)

Preparation

Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.

Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.

Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice).

Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20 - 30 minutes. Season to taste with salt and pepper

Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

Yield

Serves 12

Cook Time

Prep Time: 30 mins.
Cook Time: 190 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 12
Amount Per Serving:
Calories: 473 Calories from Fat: 261
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 29g
44%  
Carbohydrates 38g
12%  
Dietary Fiber 12g
48%  
Saturated Fat 18g
90%  
Calories 473kcal
23%  
Cholesterol 114mg
38%  
Protein 48g
80%  
Sodium 1383mg
57%  
Calcium
1%  
Iron
23%  
Vitamin A
51%  
Vitamin C
66%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.