Not logged in | Register or Login
  1. 1View our weekly savings.
  2. 2Add favorites to your list.
  3. 3Finish your list.
Stimson White Merlot Add
Ca Rome di Romano Marengo Barbaresco Add
Ca Rome di Romano Marengo Barbaresco Add
Wines are recomendations only and may not be carried by this store.

Stimson White Merlot

Attributes:
Producer:

Stimson Estate
Region:

United States
Varietal:

Rose
Bottle Size:

1.5 L

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

United States:

Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.

Ca Rome di Romano Marengo Barbaresco

Attributes:
Producer:

Ca'Rome' di Romano Marengo
Region:

Barbaresco, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Body:

full-bodied
Flavors:

raisin, spice
Fruit:

ripe

2001: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

blackberries, meat, spice
Fruit:

juicy

2001: WineSpectator Rating: 89

2000: WineSpectator Rating: 87
Acidity:

soft
Body:

medium- to full-bodied
Compliments:

delicious
Flavors:

berry, plum

2000: WineSpectator Rating: 90
Texture:

round

1999: WineSpectator Rating: 87
Acidity:

clean
Body:

medium-bodied
Flavors:

leather

1999: WineSpectator Rating: 87

1998: WineSpectator Rating: 87

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

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.

Ca Rome di Romano Marengo Barbaresco

Attributes:
Producer:

Ca'Rome' di Romano Marengo
Region:

Barbaresco, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Body:

full-bodied
Flavors:

raisin, spice
Fruit:

ripe

2001: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

blackberries, meat, spice
Fruit:

juicy

2001: WineSpectator Rating: 89

2000: WineSpectator Rating: 87
Acidity:

soft
Body:

medium- to full-bodied
Compliments:

delicious
Flavors:

berry, plum

2000: WineSpectator Rating: 90
Texture:

round

1999: WineSpectator Rating: 87
Acidity:

clean
Body:

medium-bodied
Flavors:

leather

1999: WineSpectator Rating: 87

1998: WineSpectator Rating: 87

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

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.

Grilled Summer Vegetables

Rated

Ingredients

1-1/2 cups great good chicken broth
1 tbsp sliced garlic
2 pieces lemon zest, about 3 x 1/2 inch
1/2 tsp dried marjoram
1 cup peeled pearl onions
1 cup 1-inch-thick zucchini slices
1 cup 1-inch-thick summer squash slices
1 cup fennel pieces (about half of a small bulb, quartered)
1 cup cherry tomatoes
1 cup mushroom caps

Preparation

1. Prepare a charcoal grill. In a medium saucepan, bring the chicken broth, garlic, lemon zest, and marjoram to a boil. Reduce the heat slightly and simmer for 10 minutes.

2. Add the onions to the liquid and simmer for 3 minutes. Add the zucchini and summer squash and simmer for 2 minutes. Add the fennel and simmer for 1 minute. Drain the vegetables.

3. Thread the vegetables, including the tomato and mushrooms, on four metal skewers, alternating them.

4. When the coals are ashed over, cook the vegetables, turning the skewers frequently, until the tomatoes are heated through and the other vegetables are beginning to char. Remove and serve at once with Poetic Aïoli if desired.

Yield

SERVES 4

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
Amount Per Serving:
Calories: 57 Calories from Fat: 4
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat < 1g
0%  
Carbohydrates 12.69g
4%  
Dietary Fiber 2.86g
11%  
Saturated Fat < 1g
0%  
Calories 57.44kcal
2%  
Cholesterol < 1mg
0%  
Protein 2.85g
4%  
Sodium 26.98mg
1%  
Calcium
0%  
Iron
1%  
Vitamin A
3%  
Vitamin C
36%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.