Fattoria il Gambero Alborada Add
Lisini Ugolaia Add
Sestadisopra Rosso Di Montalcino Add
Wines are recomendations only and may not be carried by this store.

Fattoria il Gambero Alborada

Attributes:
Producer:

Fattoria il Gambero
Region:

Bonarda, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

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

Lisini Ugolaia

Attributes:
Producer:

Lisini
Region:

Brunello di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2001: WineSpectator Rating: 96
Body:

full-bodied
Compliments:

powerful
Flavors:

black cherry, raisiny, spices

1999: WineSpectator Rating: 95
Body:

full-bodied
Compliments:

powerful
Flavors:

blackberry, cedar, cherry, leather, ripe fruit

1999: WineEnthusiast Rating: 92
Flavors:

black cherry, chocolate, coffee, smoky, vanilla
Fruit:

sweet
Texture:

dense

1998: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

cherry, plum, tobacco

1998: WineAdvocate Rating: 94
Complexity:

focused, rich
Compliments:

distinctive
Flavors:

incense
Texture:

chunky

1997: WineSpectator Rating: 97
Body:

full-bodied
Flavors:

berries, cedar, flowers

1997: Tanzer Rating: 89
Acidity:

bright, fat
Body:

solid
Complexity:

rich
Flavors:

earth, game, meat, plum, redcurrant

1997: WineAdvocate Rating: 92
Body:

solid
Compliments:

powerful
Flavors:

cherries, chocolate, kirsch, minerals, tar
Fruit:

sweet
Texture:

dense

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.


Brunello di Montalcino:

Montalcino is located about 70 miles southwest of Florence and takes its name from a variety of oak tree that once covered the terrain. During medieval times the city was famous for its tanneries and the resulting shoes and high quality leather. Montalcino has one of the warmest climates in Tuscany with very unique growing conditions on the northern slopes and the southern slopes. The southern slopes get more sun accounting for more powerful wine. The northern slopes are a cooler climate with less sun causing for wine dryer aromatic wines.

Sestadisopra Rosso Di Montalcino

Attributes:
Producer:

Sesta di Sopra
Region:

Rosso di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2005: WineSpectator Rating: 88
Aromas:

floral
Body:

medium body
Compliments:

pleasant
Flavors:

plum, vanilla

2004: WineSpectator Rating: 86
Body:

medium-bodied
Flavors:

blackberry, violet

2003: WineSpectator Rating: 84
Body:

medium-bodied
Flavors:

vanilla
Fruit:

fruity

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.


Rosso di Montalcino:

Montalcino is Tuscany's rocky, hilly, walled medieval village, and located 1800 feet above sea level. Vineyards planted on the cooler northern slopes tend to produce wines that are provocative and aromatic, while the warmer southern slopes tend to produce wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles. The Rosso di Montalcino by law is aged one year as apposed to the four year aging in a Brunello di Montalcino and comes from the less ideal vineyards in Montalcino which means the yield of the Rosso is not as limited as the Brunello di Montalcino. It can range from a soft, young style to a wine capable of long aging.

Stuffed Peppers

Rated

Ingredients

8 whole green pepper, cored and seeded
1/4 cup extra-virgin olive oil
1 yellow onion, pepped and diced
1 garlic clove, peeled and minced
1/4 lb. ground beef
1/4 lb. ground pork
1 teaspoon salt
1 teaspoon black pepper
1 Tomatoes, seeded and chopped
1-1/4 cups cooked long-grain white rice
1 tbsp chopped fresh marjoram leaves
1 tablespoon fresh thyme leaf, chopped
1 tbsp chopped fresh parsley
1/4 cup fresh bread crumbs
1 teaspoon ground nutmeg

Preparation

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close tightly, and steam for 15 minutes. When cool enough to handle, rub off and remove blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1/2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Heat 2 tbsp. oil in a skillet over medium heat. Add onions and garlic and cook until soft and golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking meat up with the back of a spoon, and brown for 7 - 10 minutes. Reduce heat to medium, season to taste with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. oil. Adjust seasoning.

Preheat broiler. Spoon about 1/4 cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining oil, and broil until golden. Serve hot or at room temperature.

Yield

Serves 4 Serves

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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 4 Serves
Amount Per Serving:
Calories: 561 Calories from Fat: 333
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 37g
56%  
Carbohydrates 68g
22%  
Dietary Fiber 13g
52%  
Saturated Fat 19g
95%  
Calories 561kcal
28%  
Cholesterol 48mg
16%  
Protein 29g
48%  
Sodium 661mg
27%  
Calcium
1%  
Iron
28%  
Vitamin A
20%  
Vitamin C
225%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.