Rocca delle Macie Ser Gioveto Add
Santa Rita Reserva Chardonnay Add
Antinori Pian delle Vigne Add
Wines are recomendations only and may not be carried by this store.

Rocca delle Macie Ser Gioveto

Attributes:
Producer:

Rocca delle Macie
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

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

Santa Rita Reserva Chardonnay

Attributes:
Producer:

Santa Rita
Region:

Casablanca Valley, Other
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

clean, fresh

2005: WineEnthusiast Rating: 84
Flavors:

pear, toast

2003: WineEnthusiast Rating: 85
Acidity:

zesty
Body:

light

2003: WineSpectator Rating: 85
Acidity:

clean, fresh
Flavors:

apple, honey, pear, smoky, toast

2002: WineSpectator Rating: 86
Compliments:

elegant

2001: WineSpectator Rating: 84
Acidity:

clean
Flavors:

green apple

2001: WineEnthusiast Rating: 85
Acidity:

fresh
Fruit:

juicy

2000: WineSpectator Rating: 85
Acidity:

bright, lively
Flavors:

pear, pineapple

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.


Casablanca Valley:

Casablanca Valley is one of the newest regions in Chile. Northwest of Santiago and less than 20 miles from the Pacific Ocean, the Casablanca Valley is a prime area for cool climate grapes. The area was discovered when Pablo Morandé, who was then working for Chilean giant Concha y Toro, started looking for a growing environment similar to Carneros. Planting in the valley expanded rapidly in the 1990s, yet there are few wineries based there. Most of the roughly 10,000 acres of vineyards are farmed by wineries based elsewhere in Chile or by private growers. Chardonnay is the most widely planted grape. Sauvignon Blanc, Pinot noir and merlot are also in the region.

Antinori Pian delle Vigne

Attributes:
Producer:

Antinori
Region:

Brunello di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineAdvocate Rating: 91
Compliments:

racy
Flavors:

dark fruit, toasted oak, tobacco
Fruit:

sweet

2003: WineSpectator Rating: 88
Body:

full-bodied, light
Texture:

delicate, strong

2001: WineSpectator Rating: 90
Body:

full-bodied
Complexity:

opulent, rich
Flavors:

cherry, coffee, jammy, toasted oak
Fruit:

fruity

2001: Tanzer Rating: 90(+?)
Acidity:

lively
Complexity:

focused
Flavors:

cherry, cola, dark berries, earth, game, leather, menthol, minerals, mocha

2001: WineAdvocate Rating: 91
Texture:

dense

2000: WineSpectator Rating: 88
Acidity:

fresh
Body:

medium-bodied
Flavors:

blackberry, flowers, mineral

2000: WineEnthusiast Rating: 91
Complexity:

rich
Flavors:

black cherry, chocolate, citrus, leather, oak

2000: WineSpectator Rating: 90
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

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.

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.