Domenico Clerico 'Pajana' Barolo Add
St. Christopher Riesling Spatlese Add
Antinori Cervaro della Sala Add
Wines are recomendations only and may not be carried by this store.

Domenico Clerico 'Pajana' Barolo

Attributes:
Producer:

Domenico Clerico
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2004: Tanzer Rating: 93
Complexity:

deep, rich
Compliments:

elegant, powerful
Flavors:

caramel, chocolate, currant, grapey, graphite, minerals, mocha, plum, raspberry, smoke, truffle
Fruit:

sweet

2003: WineSpectator Rating: 92
Acidity:

clean
Body:

full-bodied
Complexity:

focused

2003: Tanzer Rating: 89
Aromas:

char
Complexity:

rich
Flavors:

blackberry, jammy, spices

2001: Tanzer Rating: 92(+?)
Complexity:

opulent, rich, suave
Compliments:

stylish
Flavors:

mocha, raspberry
Fruit:

fruity

2001: WineSpectator Rating: 95
Body:

full-bodied, solid
Flavors:

blackberry, chocolate, spice

2001: WineAdvocate Rating: 93
Acidity:

soft
Complexity:

complex, rich
Flavors:

black fruit, chocolate, minerals, tar, toasted oak
Fruit:

ripe

2000: WineSpectator Rating: 93
Body:

full-bodied
Flavors:

ripe fruit

2000: Tanzer Rating: 89?
Acidity:

fat, low acidity
Complexity:

rich
Flavors:

chocolatey, red fruits
Fruit:

sweet
Texture:

open

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

Barolo:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.


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.

St. Christopher Riesling Spatlese

Attributes:
Producer:

St. Christopher
Region:

Piesport, Germany
Varietal:

Riesling
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Antinori Cervaro della Sala

Attributes:
Producer:

Antinori
Region:

Umbria, Italy
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 94
Body:

full-bodied
Complexity:

complex
Flavors:

apple, flowers, mineral, nuts
Fruit:

ripe

2005: WineSpectator Rating: 93
Body:

full-bodied, light
Flavors:

green apple, lemon, vanilla

2005: WineSpectator Rating: 94
Texture:

creamy

2004: WineSpectator Rating: 92
Acidity:

lively acidity
Body:

full-bodied
Flavors:

apple, peach, vanilla

2004: WineSpectator Rating: 93
Fruit:

ripe

2003: WineSpectator Rating: 90
Body:

medium- to full-bodied

2003: WineEnthusiast Rating: 92
Acidity:

soft
Complexity:

supple
Flavors:

apple, flowers, toasted oak, vanilla

2003: WineSpectator Rating: 92
Texture:

silky, smooth

Food Matches:
Sauces: Oil-based Sauce, White Wine Sauce
Vegetables: Beans, White, Cabbage, Garlic

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

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.