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Bricco Asili Barbaresco Add
Grove Mill Chardonnay Add
Earthworks Shiraz Add
Wines are recomendations only and may not be carried by this store.

Bricco Asili Barbaresco

Attributes:
Producer:

Bricco Asili
Region:

Barbaresco, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

1998: WineEnthusiast Rating: 91
Complexity:

complex
Flavors:

anise, cedar, cherries, coffee, rhubarb, tar, tobacco

1997: WineEnthusiast Rating: 92
Acidity:

low acidity
Complexity:

rich
Compliments:

elegant
Flavors:

cherries, spice, tea

1997: WineEnthusiast Rating: 91

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.


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.

Grove Mill Chardonnay

Attributes:
Producer:

Grove Mill
Region:

Marlborough, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2002: WineSpectator Rating: 88
Acidity:

lively, tart

2001: WineSpectator Rating: 89
Flavors:

oak, pear, pineapple

2001: WineEnthusiast Rating: 87
Acidity:

bright
Fruit:

juicy

2000: WineSpectator Rating: 87
Acidity:

fresh, tangy
Complexity:

focused
Flavors:

apple, pineapple

2000: Tastings Rating: 92
Acidity:

fresh
Body:

medium-bodied
Compliments:

elegant
Texture:

creamy

1999: WineSpectator Rating: 87
Acidity:

lively
Complexity:

supple

1999: WineEnthusiast Rating: 86
Acidity:

soft
Flavors:

caramel, nectarine, pear, spice

1999: Tastings Rating: 88
Acidity:

bright
Body:

medium body
Compliments:

delicious
Flavors:

apple, pear, subtle oak

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

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.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Earthworks Shiraz

Attributes:
Producer:

Earthworks
Region:

Barossa Valley, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 90
Acidity:

bright, fresh, soft
Compliments:

powerful
Flavors:

candied, cherry, earthy, jammy, raspberry, red berry, strawberry, violet
Fruit:

juicy, ripe

2005: WineAdvocate Rating: 89
Body:

full-bodied
Complexity:

rich, supple
Compliments:

classic
Flavors:

earthy, pepper, spice
Fruit:

juicy
Texture:

fleshy

2005: WineSpectator Rating: 87
Texture:

dense

2004: Tanzer Rating: 88
Acidity:

bright, fresh, tangy
Flavors:

berry, bitter, cassis, cherry, rose, spicy, tobacco
Fruit:

juicy

2004: WineAdvocate Rating: 87
Complexity:

deep

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Barossa Valley:

North of Adelaide, this relatively warm region of South Australia is home to Australia’s largest winery. It is famous for its robust Shiraz and Cabernet Sauvignon as well as rich Sémillon and Riesling (both of which are grown in the cooler hills).


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Cheese and Potato Patties

Rated

Ingredients

1-1/4 lbs potatoes
4 oz feta or bleu cheese
4 scallions, finely chopped
3 tbsp chopped fresh dill
1 egg, beaten
1 tbsp lemon juice
all-purpose flour, for dredging
3 tbsp olive oil
salt
freshly ground black pepper

Preparation

1. Boil the potatoes in their skins in a saucepan of lightly salted water until soft. Drain, peel and mash while still warm. Crumble the feta or bleu cheese into the potatoes and add the scallions, dill, egg and lemon juice. Season with salt and pepper. Stir well.

2. Cover the mixture and chill until firm. Divide the mixture into walnut-sized then flatten them slightly. Dredge with flour. Heat the oil in a frying pan an, the potato patties until golden brown on each side. Drain on paper towels and at once.

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: 274 Calories from Fat: 147
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16.29g
25%  
Carbohydrates 26.28g
8%  
Dietary Fiber 3.14g
12%  
Saturated Fat 5.64g
28%  
Calories 274.62kcal
13%  
Cholesterol 25.23mg
8%  
Protein 6.92g
11%  
Sodium 325.48mg
13%  
Calcium
3%  
Iron
2%  
Vitamin A
3%  
Vitamin C
50%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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