Carmel 'Vineyards Selected' Chardonnay Add
Pelissero Long Now Add
Volpaia Balifico Add
Wines are recomendations only and may not be carried by this store.

Carmel 'Vineyards Selected' Chardonnay

Attributes:
Producer:

Carmel Vineyards
Region:

Israel, Other
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 90
Acidity:

fresh
Complexity:

rich
Flavors:

lime

2000: Tastings Rating: 85
Body:

medium-bodied

2000: WineEnthusiast Rating: 90
Flavors:

apple, oak, pear

1999: WineSpectator Rating: 78
Compliments:

kosher

1999: Tastings Rating: 85
Flavors:

pear

1998: WineSpectator Rating: 78
Fruit:

juicy

1998: Tastings Rating: 83
Acidity:

bright, crisp, zesty
Compliments:

distinctive
Flavors:

nutty, oak

1997: WineSpectator Rating: 79
Compliments:

kosher
Flavors:

caramel, smoky

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

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.


Israel:

The region of Israel began making wine a good two thousand years before Europe. In 1959 archaeological expeditions uncovered ancient wine cellars preserved at twenty degrees Celsius. Through Roman conquest and Muslim rule, wine reemerged in the early 20th century when Carmel winery concentrated it's vineyards in the costal regions of Shomron and Samson. Now days the massive size, geographical variation, and varied climates within the region used to Israel's advantage in the wine world. The Cabernet Sauvignon and Sauvignon Blanc are the main varieties, but wineries also grow Merlot and a slew of other grapes.

Pelissero Long Now

Attributes:
Producer:

Pelissero
Region:

Langhe, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

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

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.


Langhe:

Langhe is a hilly region located along the river Tanaro. Famous for its Barolo the Langhe is shaped like a peninsula and includes all of the winegrowing municipalities of the province of Cuneo.

Volpaia Balifico

Attributes:
Producer:

Castello di Volpaia
Region:

Tuscany, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

2005: WineSpectator Rating: 90
Flavors:

blackberry, lavender, licorice

2004: WineSpectator Rating: 88
Acidity:

clean, fresh
Body:

medium-bodied
Flavors:

blackberry, chocolate

2004: WineSpectator Rating: 90

2003: WineSpectator Rating: 87
Body:

full-bodied
Flavors:

blackberries, fresh herbs
Fruit:

good fruit

2003: WineSpectator Rating: 88

2001: WineSpectator Rating: 92
Acidity:

soft
Body:

full-bodied
Flavors:

blackberries, coffee

2001: WineSpectator Rating: 87

2000: WineSpectator Rating: 93
Body:

full-bodied, light
Complexity:

complex
Flavors:

currant, mineral, 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

Stuffed Peppers

Rated

Ingredients

8 whole green pepper, cored and seeded
1/4 cup extra-virgin olive oil
1 yellow onion, pepped and diced
1 garlic clove, peeled and minced
1/4 lb. ground beef
1/4 lb. ground pork
1 teaspoon salt
1 teaspoon black pepper
1 Tomatoes, seeded and chopped
1-1/4 cups cooked long-grain white rice
1 tbsp chopped fresh marjoram leaves
1 tablespoon fresh thyme leaf, chopped
1 tbsp chopped fresh parsley
1/4 cup fresh bread crumbs
1 teaspoon ground nutmeg

Preparation

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close tightly, and steam for 15 minutes. When cool enough to handle, rub off and remove blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1/2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Heat 2 tbsp. oil in a skillet over medium heat. Add onions and garlic and cook until soft and golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking meat up with the back of a spoon, and brown for 7 - 10 minutes. Reduce heat to medium, season to taste with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. oil. Adjust seasoning.

Preheat broiler. Spoon about 1/4 cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining oil, and broil until golden. Serve hot or at room temperature.

Yield

Serves 4 Serves

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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 Serves
Amount Per Serving:
Calories: 561 Calories from Fat: 333
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 37g
56%  
Carbohydrates 68g
22%  
Dietary Fiber 13g
52%  
Saturated Fat 19g
95%  
Calories 561kcal
28%  
Cholesterol 48mg
16%  
Protein 29g
48%  
Sodium 661mg
27%  
Calcium
1%  
Iron
28%  
Vitamin A
20%  
Vitamin C
225%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.