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M. Marengo 'Bricco Viole' Barolo

Attributes:
Producer:

M. Marengo
Region:

Piedmont, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2003: WineSpectator Rating: 89
Body:

medium- to full-bodied
Flavors:

cherry, plum, strawberry

2001: WineSpectator Rating: 92
Body:

full-bodied
Complexity:

rich
Flavors:

blackberry, licorice, tobacco
Fruit:

juicy

2001: WineSpectator Rating: 89

1998: WineSpectator Rating: 92
Acidity:

soft
Body:

medium-bodied
Compliments:

delicious
Flavors:

berries, flowers
Fruit:

ripe

1998: WineSpectator Rating: 92

1997: WineSpectator Rating: 92
Texture:

delicate

1997: WineSpectator Rating: 86
Acidity:

tart
Body:

medium-bodied
Flavors:

berry, cedar, spice

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.


Piedmont:

Located in the northwest cuff of the “boot,” Piedmont is home to the famous Nebbiolo grape. Barolo and Barbaresco, two of the world’s great red wines, are made from Nebbiolo grapes in the Langhe hills around Alba. Both are DOCG wines named after the village in which it is produced. Less expensive red wines include Dolcetta, Barbera, and softer versions of Nebbiolo. White wines are less well known in Piedmont, but two interesting whites are Gavi, which is dry and fairly acidic, and Arneis, a medium-dry wine with a rich texture.

Le Casalte Vino Nobile di Montepulciano

Attributes:
Producer:

Le Casalte
Region:

Vino Nobile di Montepulciano, Italy
Varietal:

Montepulciano
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

Barone Ricasoli Chianti Classico Castello di Brolio

Attributes:
Producer:

Barone Ricasoli
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
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

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.

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.