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Canei Lemon Wine Add
Anthères Mastroberardino Add
Maculan Torcolato Add
Wines are recomendations only and may not be carried by this store.

Canei Lemon Wine

Attributes:
Producer:

Canei
Region:

Italy
Varietal:

Fruit Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Cakes, Ice Cream or Sorbet, Nut Cake, Pie or Fruit Tart, Ricotta Cheesecake, Tiramisu, Zabaglione
Fruits & Nuts: Cherries

Italy:

Makes nearly as much wine as France, but lags behind in their classification system. As a result, Italian wine isn’t taken as seriously as French wine. Most Italian wine is made from native grape varieties that don’t grow well elsewhere, such as Nebbiolo and Sangiovese. The most important regions are Piedmont, where Barolo and Barbaresco dominate, Tuscany, home to Chianti, Montepulciano, and the Super-Tuscans (a collection of relatively new reds), and the Northeastern region, where you’ll find Soave, Valpolicella, and Bardolino. Italy’s soils and climates are varied and ideally suited for viticulture, from the Alpine foothills in the north to the Mediterranean coast in the South. Its hilly landscape provides sun and cooler temperatures, even in the warmest regions. Italy has two categories of fine wines. DOCG, which means regulated and guaranteed place name, refers to a small group of elite wines. DOB wines are those with regulated (but not guaranteed) place names. A lower tier of table wines are grouped into IGT wines, which indicate the location on the label, and ordinary table wines, which carry no geographical indication except, “Italy.”

Anthères Mastroberardino

Attributes:
Producer:

Antheres
Region:

Irpinia, Italy
Varietal:

Sweet Red Dessert Wine
Bottle Size:

750 ML

NV: WineSpectator Rating: 72
Acidity:

clean
Body:

full-bodied
Flavors:

earth, pepper

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Cakes, Ice Cream or Sorbet, Nut Cake, Pie or Fruit Tart, Ricotta Cheesecake, Tiramisu, Zabaglione
Fruits & Nuts: Cherries

Maculan Torcolato

Attributes:
Producer:

Maculan
Region:

Veneto, Italy
Varietal:

Sweet White Dessert Wine
Bottle Size:

375 ML

2003: Tanzer Rating: 90
Acidity:

fresh, lively acidity
Complexity:

rich
Compliments:

elegant
Flavors:

apricot, candied, grapefruit, honey, mango, peach, pineapple, tangerine

2001: WineSpectator Rating: 89
Acidity:

clean
Body:

full-bodied
Flavors:

orange peel

2001: WineAdvocate Rating: 90
Acidity:

fresh
Flavors:

apricot, cinnamon, honey, peach
Fruit:

sweet

2000: WineSpectator Rating: 91
Body:

medium- to full-bodied
Flavors:

apricot, caramel, honey, nutty, orange

2000: WineAdvocate Rating: 91
Body:

full-bodied
Complexity:

rich
Flavors:

nutmeg, oak, vanilla
Fruit:

sweet

1999: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

candied, caramel, honey, spicy
Fruit:

sweet

1999: WineAdvocate Rating: 90
Body:

full-bodied, light
Complexity:

complex, rich
Flavors:

caramel, honeysuckle, marmalade, new oak, orange
Fruit:

sweet
Texture:

syrupy

1998: WineSpectator Rating: 89
Body:

medium-bodied
Compliments:

delicious

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Cakes, Ice Cream or Sorbet, Nut Cake, Pie or Fruit Tart, Ricotta Cheesecake, Tiramisu, Zabaglione
Fruits & Nuts: Cherries

Veneto:

Veneto is a DOC in north east Italy stretching westward to Lake Garda and northward to the Alps and the Austrian border. It exists behind the lagoons of Venice, which was an important power in the wine trade of the middle ages. Native vines of Tocai, Garganega, and Verduzzo are grown in the hillsides scattered about the region. Bardolino, Valpolicella, and Soave can be great if grown in the right area. The hills running eastward from Lake Garda are one these places. The most interesting wines to come from Veneto are the light, fruity merlot and Cabernet Sauvignon. Because Veneto's main center of academe is the Experimental Viticultural Institute of Conegliano, it seems fitting that currently Veneto is the site of the nation’s most important wine fair, "Vinitaly", held each spring in Verona.

Lemon and Apricot Cake

Rated

Ingredients

3/4 cup butter, softened
1-1/2 cups all poupose flour, sifted
1/2 tsp baking powder
1/4 cup superfine sugar
3 large eggs, lightly beaten
finely grated zest of 1 lemon
1-1/2 cups dried apricots, finely chopped
1 cup almonds, chopped
1/3 cup unsalted pistachio nuts, chopped

Preparation

Preheat the oven to 350°F. Grease a 2 lb loaf pan, line the base and sides with waxed paper and grease the paper.

2. Place the butter together with the sifted flour and baking powder into a mixing bowl, then add the sugar, eggs and lemon zest. Beat for 1 - 2 minutes until smooth and glossy, and then stir in the apricots, almonds and pistachio nuts.

3. Spoon the mixture into the prepared pan and smooth the surface. Bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted into the center of the cake comes out clean. Check the cake after about 45 minutes and cover with a piece of foil when the top is nicely brown. Leave the cake to cool in the pan.

Yield

Serves 10 - 12

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10 - 12
Amount Per Serving:
Calories: 310 Calories from Fat: 156
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17.3g
26%  
Carbohydrates 37.02g
12%  
Dietary Fiber 2.68g
10%  
Saturated Fat 9.17g
45%  
Calories 309.72kcal
15%  
Cholesterol 36.6mg
12%  
Protein 4.15g
6%  
Sodium 242.24mg
10%  
Calcium
1%  
Iron
2%  
Vitamin A
23%  
Vitamin C
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.