Nozzole Il Pareto Add
Campanile Pinot Grigio Venezie Add
Uccelliera Brunello di Montalcino Add
Wines are recomendations only and may not be carried by this store.

Nozzole Il Pareto

Attributes:
Producer:

Nozzole
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineSpectator Rating: 92
Acidity:

clean
Body:

full-bodied
Flavors:

blackberry, currant, licorice, mineral, vanilla

2003: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

blackberry, currant, mint

2003: WineSpectator Rating: 92

2001: WineSpectator Rating: 91
Body:

full-bodied
Complexity:

rich
Flavors:

jammy, vanilla
Fruit:

ripe

2001: WineSpectator Rating: 90

2001: WineEnthusiast Rating: 90
Flavors:

black pepper, chocolate, oak, prune, ripe cherry, smoke, smoky, tobacco
Fruit:

concentrated, huge
Texture:

chewy, thick

2000: WineSpectator Rating: 91
Flavors:

black cherry, blackberry, earth, mocha, plum, tea, tobacco

2000: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

currant, spice, toasty oak

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

Campanile Pinot Grigio Venezie

Attributes:
Producer:

Campanile
Region:

Venezie or delle Venezie, Italy
Varietal:

Pinot Gris/Pinot Grigio
Bottle Size:

750 ML

2004: WineSpectator Rating: 83
Acidity:

clean, fresh
Body:

medium body
Complexity:

simple

2003: WineSpectator Rating: 83
Acidity:

fresh
Complexity:

simple

2003: WineEnthusiast Rating: 85
Acidity:

crisp, fresh
Body:

light
Flavors:

apple, mineral

2003: Tastings Rating: 80
Body:

lean
Flavors:

almond, apple, pear

2002: WineEnthusiast Rating: 85
Acidity:

clean, tart

2001: WineSpectator Rating: 84
Acidity:

fresh
Body:

light
Compliments:

pleasant
Flavors:

honey, mineral

2000: WineEnthusiast Rating: 85
Acidity:

fresh
Flavors:

apple, pear

1998: WineEnthusiast Rating: 87
Acidity:

lively, tangy

Food Matches:
Cheese: Brie
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Freshwater Fish, Soft-shelled Crab
Pasta & Grains: Fish Risotto, Risotto, Vegetable Risotto
Sauces: Cream Sauce with citrus, Cream Sauce with herbs, White Wine Sauce
Vegetables: Bruschetta, Greek Salad, Pumpkin Soup, Roasted Sweet Peppers, Tomato Mozzarella Basil, Tomato Mozzarella Basil

Pinot Grigio:

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

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.

Corn Risotto

Rated

Ingredients

3 cup corn kernal, cut from 3 - 4 ears fresh corn
1 scallion or scallion, peeled and minced
8 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
½ cup parmigiano-reggiano cheese, grated
12 shiitake mushroom, sliced
1/2 cup shelled fresh peas
salt, to taste
Freshly ground pepper, to taste

Preparation

Preheat oven to 200°. Sauté corn and scallions or shallots in 4 tbsp. butter in a large skillet over medium heat for about 1 minute. Add 1/2 cup stock, increase heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, about 5 minutes. Remove from heat and stir in cheese.

Pulse corn mixture once or twice in a food processor to release flavors. The kernels should be broken but not puréed smooth. Put corn mixture in an oven-proof serving dish, cover with aluminum foil, and keep warm in oven.

Sauté mushrooms in remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining 1/2 cup stock and reduce the liquid until it thickens, about 5 minutes. Fold mushroom mixture into corn. Season to taste with salt and pepper.

Yield

Serves 4

Cook Time

Prep Time: 15 mins.
Cook Time: 15 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 4
Amount Per Serving:
Calories: 451 Calories from Fat: 387
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 43g
66%  
Carbohydrates 38g
12%  
Dietary Fiber 8g
32%  
Saturated Fat 29g
145%  
Calories 451kcal
22%  
Cholesterol 105mg
35%  
Protein 14g
23%  
Sodium 301mg
12%  
Calcium
1%  
Iron
16%  
Vitamin A
31%  
Vitamin C
33%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.