Magliano Heba Add
Volpaia Chianti Classico Add
Parrillada Classic Torrontes Add
Wines are recomendations only and may not be carried by this store.

Magliano Heba

Attributes:
Producer:

Fattoria di Magliano
Region:

Morellino di Scansano, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2005: Tanzer Rating: 89
Acidity:

bright, fresh
Aromas:

floral
Compliments:

delicious, pleasant
Flavors:

red cherry, strawberry

2004: WineSpectator Rating: 83
Acidity:

fresh
Complexity:

rustic
Flavors:

plummy

2003: WineSpectator Rating: 85
Body:

medium body
Flavors:

dark chocolate, minerally
Fruit:

fruity, ripe

2002: WineSpectator Rating: 83
Acidity:

fresh
Body:

medium-bodied
Flavors:

mineral, spicy

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.

Volpaia Chianti Classico

Attributes:
Producer:

Volpaia
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 87
Compliments:

racy

2002: WineAdvocate Rating: 86
Acidity:

clean, soft
Flavors:

cherry, chocolate

2001: WineAdvocate Rating: 87
Acidity:

crisp, fresh
Flavors:

cherry, red currant

2000: WineEnthusiast Rating: 90
Compliments:

tasty
Flavors:

black currant, blackberry, mushroom

2000: WineAdvocate Rating: 87
Body:

medium-bodied
Complexity:

deep, supple
Flavors:

cherries, leather, raspberries, spice
Texture:

chewy, thick

1999: Tanzer Rating: 86
Acidity:

bright, fresh
Body:

light, medium weight
Complexity:

focused
Flavors:

cherry, mint, sage

1998: WineEnthusiast Rating: 85
Body:

medium-weight, solid

1998: Tastings Rating: 90
Acidity:

fresh
Aromas:

berry aromas
Body:

full-bodied
Flavors:

licorice, tart cherry, 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.

Parrillada Classic Torrontes

Attributes:
Producer:

Parrillada Classic
Region:

Famatina, Other
Varietal:

Torrontes
Bottle Size:

750 ML

Food Matches:
Fish or Shellfish: Calamari, Ceviche
Sauces: White Wine Sauce
Vegetables: Eggplant, Mushrooms, Peppers

Deviled Eggs

Rated

Ingredients

12 eggs, hard-boiled
3/4 cup mayonnaise (or a little more; the eggs need to be rather moist)
2 tsp dijon mustard
Salt to taste
Pepper to taste
3 dashes tabasco or other hot sauce (optional)
Pimento strips (a type of red pepper; sold in various sizes of glass jars) or minced parsley for garnish

Preparation

Shell eggs and cut in half lengthwise. Remove yolks, keeping egg whites intact, and in medium bowl mash yolks with remaining ingredients except pimento strips and parsley, using a fork. Spoon into egg whites. Garnish as desired. Refrigerate until needed.

Yield

Serves 24

Cook Time

Prep Time: 20 mins.
Cook Time: 20 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 24
Amount Per Serving:
Calories: 51 Calories from Fat: 50
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 5.58g
8%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
4%  
Calories 51.33kcal
2%  
Protein < 1g
1%  
Sodium 2.08mg
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.