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    Felsina Berardenga Vin Santo Add
    Piazzano Chianti Add
    Wines are recomendations only and may not be carried by this store.

    Felsina Berardenga Vin Santo

    Attributes:
    Producer:

    Fattoria di Felsina Berardenga
    Region:

    Vin Santo del Chianti Classico, Italy
    Varietal:

    Sangiovese
    Bottle Size:

    500 ML

    1999: WineAdvocate Rating: 92
    Complexity:

    nuanced

    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.

    Piazzano Chianti

    Attributes:
    Producer:

    Piazzano
    Region:

    Chianti, Italy
    Varietal:

    Sangiovese
    Bottle Size:

    750 ML

    2003: WineAdvocate Rating: 87
    Body:

    medium-bodied
    Complexity:

    supple
    Compliments:

    fragrant
    Flavors:

    herbs, spices

    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

    Chianti:

    Italy’s largest wine region extends through much of Tuscany. Chianti is divided into seven districts, all of which are DOCG status. These wines, made primarily from the Sangiovese grape, are often given the name of the district where the grapes are grown. Chianti Classico is the heartland of the zone, and the best area for wine. Chianti wines vary in style according to their aging: Riserva wines are quite often aged in French oak, and may be released only after two year or more at the winery. A very dry wine, it can range from light-bodied to almost full-bodied, with aromas of cherry and violet, and flavors reminiscent of tart cherries. The best Chiantis have very concentrated fruit character and usually taste best from five to eight hears after vintage. Another great wine from Chianti is Brunello di Montalcino, which comes from a particular strain of the Sangiovese grape.


    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.

    Tuscan Tomato Soup

    Rated

    Ingredients

    2 tbsp olive oil
    1 small onion, finely chopped
    2 garlic cloves, crushed
    1-1/2 lbs ripe plum tomatoes
    3-3/4 cups chicken stock
    2 tsp tomato paste
    12 basil leaves, shredded
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    ½ cup cream
    ½ cup frozen peas
    ½ loaf italian bread (ciabatta), crusts removed

    Preparation

    Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

    Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan.

    Stir in chicken stock, tomato paste, basil, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

    Add the peas and cream. Taste for salt and season with pepper. Turn off the heat and stir in half the cheese. Serve over torn pieces of bread dusted with the remaining cheese.

    Yield

    Makes 4 to 6 Makes

    Cook Time

    Prep Time: 10 mins.
    Cook Time: 40 mins.

    Nutrition Facts

    Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
    Serving Size: 1
    Number of Servings: Makes 4 to 6 Makes
    Amount Per Serving:
    Calories: 302 Calories from Fat: 243
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 27g
    41%  
    Carbohydrates 30g
    10%  
    Dietary Fiber 8g
    32%  
    Saturated Fat 15g
    75%  
    Calories 302kcal
    15%  
    Cholesterol 20mg
    6%  
    Protein 16g
    26%  
    Sodium 1015mg
    42%  
    Calcium
    2%  
    Iron
    21%  
    Vitamin A
    13%  
    Vitamin C
    28%  
    *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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