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    Sanford Pinot Noir Add
    Avignonesi Vino Nobile di Montepulciano Add
    Villa Rosa Asti Add
    Wines are recomendations only and may not be carried by this store.

    Sanford Pinot Noir

    Attributes:
    Producer:

    Sanford Winery
    Region:

    Santa Rita Hills, United States
    Varietal:

    Pinot Noir
    Bottle Size:

    375 ML

    2005: CGCW Rating: 84
    Body:

    full-bodied
    Flavors:

    cherries

    2004: CGCW Rating: 86
    Complexity:

    rich
    Flavors:

    cherry

    2004: WineSpectator Rating: 89
    Flavors:

    cedar, currant, dried berry, earthy, lead pencil

    2002: WineSpectator Rating: 91
    Acidity:

    fresh
    Complexity:

    rich, tightly wound
    Flavors:

    blackberry, blueberry, earth, lead pencil
    Fruit:

    concentrated

    2002: CGCW Rating: 86
    Body:

    full-bodied
    Complexity:

    rich
    Flavors:

    oak, spicy
    Texture:

    dense

    2002: WineAndSpirits Rating: 87
    Flavors:

    blackberry, jammy

    2001: WineSpectator Rating: 88
    Acidity:

    firm acidity
    Flavors:

    blackberry, blueberry, minerally

    2001: WineEnthusiast Rating: 86
    Flavors:

    cherry, oak, raspberry, vanilla
    Texture:

    chewy

    Food Matches:
    Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
    Fish or Shellfish: Seared Ahi Tuna
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
    Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
    Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
    Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
    Sauces: Red Wine Sauce
    Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

    Pinot Noir:

    (pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


    Santa Rita Hills:

    Commercial vineyards were literally non-existent in the region until the 1890's. In 2001 it gained its AVA recognition. The Santa Rita Hills run east to west inside the Santa Ynez Valley. The valley creates a natural channel allowing cool ocean air from the Pacific Ocean to flow through the valley. The micro climate created in the Santa Rita Hills area is well-suited for growing Pinot Noir and Chardonnay.

    Avignonesi Vino Nobile di Montepulciano

    Attributes:
    Producer:

    Avignonesi
    Region:

    Vino Nobile di Montepulciano, Italy
    Varietal:

    Montepulciano
    Bottle Size:

    750 ML

    2004: WineAdvocate Rating: 90
    Acidity:

    fresh
    Compliments:

    delicious

    2003: WineSpectator Rating: 90
    Complexity:

    rich
    Flavors:

    berry, jammy, strawberry

    2003: WineAdvocate Rating: 90
    Texture:

    round

    2002: WineSpectator Rating: 83
    Body:

    light

    2002: WineSpectator Rating: 90
    Flavors:

    chocolate, dried cherry

    2001: WineSpectator Rating: 88
    Body:

    full-bodied
    Flavors:

    berry, cherry

    2001: WineAdvocate Rating: 87
    Body:

    medium body
    Flavors:

    herbs, licorice, tar
    Texture:

    velvety

    2001: WineSpectator Rating: 83
    Texture:

    strong

    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

    Villa Rosa Asti

    Attributes:
    Producer:

    Villa Rosa
    Region:

    Asti, Italy
    Varietal:

    Sparkling
    Bottle Size:

    750 ML

    Food Matches:
    Cheese: Blue Cheese
    Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
    Fruits & Nuts: Fruit Salad
    Herbs & Spices: Saffron, Wasabi
    Poultry & Eggs: Soufflé
    Red Meat: Ham
    Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

    Sparkling Wine:

    Sparkling wines are part of a growing category of bubbly wines.

    Lasagne

    Rated

    Ingredients

    1/2 lb sweet Italian sausages
    1/2 cup water
    1 lb ground beef
    2 eggs, beaten
    4 tbsp chopped parsley
    Salt and freshly ground pepper to taste
    1/4 cup dry bread crumbs
    1 tbsp plus 1/4 cup grated Parmesan cheese
    5 cups Tomato Sauce For Lasagne
    1 lb ricotta cheese
    1 lb fresh pasta dough, cut for lasagne
    2 tbsp olive oil
    1 lb mozzarella cheese, cut into 1/2-inch cubes

    Preparation

    1. Prick the sausages all over with a fork. Put in a frying pan with the water. Cover, bring to a boil and cook for 10 minutes. Uncover, prick the sausages again with a fork and cook until the water evaporates, turning the sausages to brown. Drain on paper toweling.

    2. Combine the ground beef, 1 of the beaten eggs, 2 tablespoons of the parsley, the salt, pepper, crumbs and 1 tbsp of the Parmesan cheese. Mix well and shape into 2-inch meatballs.

    3. Brown the meatballs on all sides in the same skillet in which the sausage cooked.

    4. Add the sausages and meatballs to the tomato sauce, cover and simmer for 1 hour.

    5. In a bowl, combine the ricotta, remaining beaten egg and 2 tablespoons parsley.

    6. Remove the sausages from the tomato sauce and slice into thin rounds. Remove the meatballs, cut into quarters and slice into thin pieces.

    7. Preheat the oven to 350°F.

    8. Cook the lasagne in boiling salted water until barely tender. Rinse in cold water to stop the cooking. Toss with the olive oil to keep from sticking.

    9. Cover the bottom of a 9 X 12-inch glass baking dish with a thin layer of tomato sauce. Cover with a layer of lasagne noodles, then all the ricotta mixture, another layer of lasagne, then three quarters of the mozzarella. Combine the sausage and meatball slices and spread over the cheese. Sprinkle with about 1/2 cup tomato sauce. Top with the rest of the mozzarella and sprinkle with 1/4 cup Parmesan.

    10. Cover the baking dish with foil and bake for 45 minutes. Uncover and cook for 15 minutes longer. Let sit for 30 minutes before cutting into squares. Serve with the remaining tomato sauce on the side.

    Yield

    Serves 10 serving

    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 serving
    Amount Per Serving:
    Calories: 463 Calories from Fat: 224
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 24.94g
    38%  
    Carbohydrates 29.63g
    9%  
    Dietary Fiber < 1g
    0%  
    Saturated Fat 11.95g
    59%  
    Calories 463.32kcal
    23%  
    Cholesterol 101.94mg
    33%  
    Protein 29.13g
    48%  
    Sodium 724.13mg
    30%  
    Calcium
    12%  
    Iron
    3%  
    Vitamin A
    11%  
    Vitamin C
    4%  
    *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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