Malvira Birbet Add
Joel Gott Zinfandel Add
Martini & Rossi Asti Spumante Add
Wines are recomendations only and may not be carried by this store.

Malvira Birbet

Attributes:
Producer:

Malvira
Region:

Piedmont, Italy
Varietal:

Brachetto
Bottle Size:

750 ML

NV: Tastings Rating: 87
Acidity:

clean, zesty
Body:

light, light-bodied

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

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.

Joel Gott Zinfandel

Attributes:
Producer:

Joel Gott
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: CGCW Rating: 87
Flavors:

berries, meaty

2005: WineSpectator Rating: 87
Acidity:

fresh, zesty
Texture:

open

2003: CGCW Rating: 87
Acidity:

clean, fresh
Complexity:

supple
Flavors:

grapey

2000: Tanzer Rating: 88
Complexity:

rich, supple
Flavors:

berries, oak, spices
Fruit:

sweet

1999: WineSpectator Rating: 85
Body:

light
Complexity:

complex
Flavors:

black cherry, plum, toasty oak, wild berry
Fruit:

ripe

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Martini & Rossi Asti Spumante

Attributes:
Producer:

Martini & Rossi
Region:

Moscato d'Asti, Italy
Varietal:

Moscato Bianco
Bottle Size:

750 ML

NV: WineSpectator Rating: 80
Flavors:

apple, raisin

NV: WineEnthusiast Rating: 88
Acidity:

fresh
Flavors:

apple, grapefruit, melon, peach
Fruit:

sweet

NV: WineEnthusiast Rating: 87
Acidity:

clean, zesty
Compliments:

well-made
Flavors:

butter, honeysuckle, tangerine, vanilla
Texture:

delicate

NV: Tastings Rating: 84
Flavors:

flowers, oak
Fruit:

sweet

NV: Tastings Rating: 83
Acidity:

bright, clean, crisp
Body:

medium-bodied
Texture:

creamy

NV: WineEnthusiast Rating: 86
Acidity:

clean
Flavors:

toast, tropical fruits
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Moscato Bianco:

(A.K.A. Muscat, Moscato di Canelli) Moscato Bianco is one of the oldest white varietals in all of Italy. Bright, fragrant, and un-faded with a lingering finish, this white has stood the test of time.

Fancy Asparagus Pasta

Rated

Ingredients

1/2 of a 16-ounce (454 g) package penne pasta
14 asparagus stalks, cut to 1-1/2-inch (4 cm) lengths
2 tsp (10 ml) extra-virgin olive oil
2/3 cup (160 ml) finely chopped onion
10 mushrooms, quartered
1 cup (250 ml) sliced cooked ham, cut to approximately the same width and length of asparagus
1 cup (250 ml) light cream
Salt
Pepper to taste

Preparation

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 10 minutes. Drain; set aside.

2. Place the asparagus in a pot and fill with 1/4- to 1/2-inch of water. Bring to a boil, reduce heat, and steam the asparagus until tender, about 7 - 10 minutes.

3. In a large skillet, warm the oil over medium heat. Add the onion and sauté until it begins to turn translucent. Add the mushrooms and ham, and cook until mushrooms are drained of liquid.

4. Add the asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Pour the sauce over the drained pasta and mix well. Serve immediately.

Yield

Makes 4 servings