Colognole Chianti Rufina Add
Caparzo Rosso di Montalcino Add
Palladio Chianti Add
Wines are recomendations only and may not be carried by this store.

Colognole Chianti Rufina

Attributes:
Producer:

Colognole
Region:

Chianti Rufina, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

2003: NatDecants Rating: 88
Body:

full-bodied, solid
Complexity:

rustic, simple
Compliments:

classic

2002: WineSpectator Rating: 78
Body:

light
Flavors:

berry

2001: WineEnthusiast Rating: 88
Body:

solid
Flavors:

mineral, raspberry

1999: WineAdvocate Rating: 87
Body:

medium body
Compliments:

excellent ripeness
Flavors:

cherries, herbs, leather, peppery, spicy
Fruit:

sweet

1997: WineSpectator Rating: 82
Acidity:

clean, fresh
Body:

medium-bodied
Complexity:

simple
Flavors:

berry, cherry

1997: WineEnthusiast Rating: 81
Acidity:

tart

1995: WineSpectator Rating: 78
Acidity:

crisp
Body:

light

1994: WineSpectator Rating: 78
Acidity:

crisp
Flavors:

berry, cherry, lemon

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

Caparzo Rosso di Montalcino

Attributes:
Producer:

Caparzo
Region:

Rosso di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineSpectator Rating: 75
Flavors:

earthy

2002: WineSpectator Rating: 82
Complexity:

simple

2001: WineSpectator Rating: 84
Acidity:

bright, fresh, lively
Flavors:

dried cherry, raspberry

2000: WineSpectator Rating: 81
Acidity:

fresh

1999: WineSpectator Rating: 82
Acidity:

soft
Body:

light
Compliments:

delicious

1999: WineAdvocate Rating: 87
Acidity:

zesty
Aromas:

*-scented
Body:

medium-bodied
Flavors:

plummy
Fruit:

sweet

1999: Tastings Rating: 85
Acidity:

bright, soft
Body:

lean, medium-bodied
Complexity:

supple

1998: WineSpectator Rating: 85
Acidity:

clean, crisp, lively
Body:

medium-bodied
Complexity:

focused
Flavors:

cherry, flowers

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.


Rosso di Montalcino:

Montalcino is Tuscany's rocky, hilly, walled medieval village, and located 1800 feet above sea level. Vineyards planted on the cooler northern slopes tend to produce wines that are provocative and aromatic, while the warmer southern slopes tend to produce wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles. The Rosso di Montalcino by law is aged one year as apposed to the four year aging in a Brunello di Montalcino and comes from the less ideal vineyards in Montalcino which means the yield of the Rosso is not as limited as the Brunello di Montalcino. It can range from a soft, young style to a wine capable of long aging.

Palladio Chianti

Attributes:
Producer:

Palladio
Region:

Chianti, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2004: WineAdvocate Rating: 85
Body:

light, medium body

2003: WineAdvocate Rating: 86
Acidity:

soft
Body:

light, medium-bodied
Compliments:

tasty
Flavors:

cherries, leather, plum, strawberries

2003: WineEnthusiast Rating: 84
Acidity:

clean, fresh
Flavors:

earthy, red plum, tart cherry
Fruit:

sweet

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.

Chicken Guacamole Tortillas

Rated

Ingredients

1 lb Boneless, skinless chicken breast, trimmed of excess fat
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 tbsp olive oil
1 ripe avocados
1 whole jalapeno pepper or serrano pepper, seeded & minced
½ whole bermuda red onion
1 garlic clove, minced
1 Tomatoes, seeded and diced
2 tablespoon Cliantro leaves
1/8 teaspoon lime juice
2 large flour tortillas
1/2 cup sour cream

Preparation

Season chicken breasts on both sides with 1/8tsp salt, 1/8 tsp each black pepper & cayenne pepper, and cumin. In a large skillet saute chicken in hot oil 3 to 4 minutes on each side, until golden. Remove and slice thin.

Make guacamole by mashing avocado, adding other ingredients, and seasoning to taste with remaining salt, peppers and lime juice.

Lay half the chicken slices in one of the tortillas, cover with half the guacamole, and roll up tortilla. Repeat. Serve with sour cream on the side for dipping.

Yield

Makes 2 Servings

Cook Time

Prep Time: 20 mins.
Cook Time: 8 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 2 Servings
Amount Per Serving:
Calories: 473 Calories from Fat: 414
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 46g
70%  
Carbohydrates 43g
14%  
Dietary Fiber 17g
68%  
Saturated Fat 21g
105%  
Calories 473kcal
23%  
Cholesterol 30mg
10%  
Protein 17g
28%  
Sodium 551mg
22%  
Calcium
3%  
Iron
25%  
Vitamin A
31%  
Vitamin C
143%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.