Not logged in | Register or Login
Fratelli Cigliutti Serraboella Add
Michele Chiarlo 'La Court' Barbera d'Asti Add
Bricco Asili Barbaresco Add
Wines are recomendations only and may not be carried by this store.

Fratelli Cigliutti Serraboella

Attributes:
Producer:

Fratelli Cigliutti
Region:

Barbaresco, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2004: Tanzer Rating: 92
Complexity:

layered, opulent, rich
Flavors:

cherry, flowers, medicinal, plum, tobacco
Fruit:

concentrated, sweet

2000: Tanzer Rating: 92
Complexity:

suave
Flavors:

berries, chocolate, earth, licorice, plum, red fruits, rose, truffle
Fruit:

concentrated, sweet

1998: Tanzer Rating: 90
Acidity:

fresh
Complexity:

rich
Flavors:

cherry, earth, exotic spices, meat, red fruits, redcurrant, tobacco

1997: Tanzer Rating: 90-93
Flavors:

berries, cherry, mint

1995: Tanzer Rating: 90
Acidity:

bright
Complexity:

complex nose
Flavors:

herbal, plum, smoke, tar, tobacco

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

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.


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.

Michele Chiarlo 'La Court' Barbera d'Asti

Attributes:
Producer:

Michele Chiarlo
Region:

Barbera d'Asti, Italy
Varietal:

Barbera
Bottle Size:

750 ML

2004: WineAndSpirits Rating: 87
Compliments:

elegant
Flavors:

beef, fig

2004: WineSpectator Rating: 86
Body:

medium-bodied
Flavors:

blackberry, chocolate, toasty oak, toffee
Fruit:

ripe

2003: WineSpectator Rating: 87
Body:

medium-bodied
Flavors:

berry, vanilla, violet

2003: WineAndSpirits Rating: 87
Flavors:

black cherry, mineral, oak, ripe cherry

2003: WineAndSpirits Rating: 90
Aromas:

char
Texture:

delicate

2001: WineSpectator Rating: 79
Acidity:

very tart
Body:

medium-bodied
Flavors:

strawberries

2001: WineAdvocate Rating: 89
Complexity:

deep
Flavors:

jammy, oak, plum, spices

2001: WineSpectator Rating: 87
Texture:

round

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

Barbera:

An Italian grape that’s high in acidity and low in tannins; many producers age Barbera-made wines in oak to increase the level of tannins. The best wines made from Barbera grapes are made in Piedmont, specifically in the Asti and Alba regions. These wines are rich, with high acidity and generous black-cherry fruits. Barbera d’Asti is usually riper and richer than Barbera d’Alba, but the two wines can be equally powerful. Barbera is a wonderful everyday wine, perfect with pasta, pizza, or any tomato dish.

Bricco Asili Barbaresco

Attributes:
Producer:

Bricco Asili
Region:

Barbaresco, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

1998: WineEnthusiast Rating: 91
Complexity:

complex
Flavors:

anise, cedar, cherries, coffee, rhubarb, tar, tobacco

1997: WineEnthusiast Rating: 92
Acidity:

low acidity
Complexity:

rich
Compliments:

elegant
Flavors:

cherries, spice, tea

1997: WineEnthusiast Rating: 91

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

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.


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.

Mexical Tortillas

Rated

Ingredients

6 whole corn tortilla
12 oz lean beef flank steak ground or very lean ground beef
1 whole Red bell pepper, finely chopped
16 oz cannellini bean
8 oz . mushrooms, finely chopped
1 whole Medium onion, finely chopped
1/2 tsp chili powder
1 tbsp grated Parmesan cheese
1 cup mild chunky salsa

Preparation

Preheat oven to 350°F (175°C). Spray an 8-inch-square baking pan with No Stick cooking spray. Soak tortillas in salsa until soft and can be easily rolled.

Sauté meat in a non-stick skillet until browned; drain off fat.

Add bell pepper, mushrooms and onion. Sauté 10 minutes.

Add beans and chili powder; simmer 10 minutes.

Spoon some salsa into sprayed pan.

Place 2 tablespoons of meat mixture in each tortilla, roll up and place in salsa in dish.

Cover with remaining salsa so all sides are covered. Sprinkle with cheese and bake until tortillas are crisp, 15 to 20 minutes.

Yield

Serves 4

Cook Time

Prep Time: 25 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 4
Amount Per Serving:
Calories: 553 Calories from Fat: 135
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 15g
23%  
Carbohydrates 85g
28%  
Dietary Fiber 26g
104%  
Saturated Fat 11g
55%  
Calories 553kcal
27%  
Cholesterol 37mg
12%  
Protein 48g
80%  
Sodium 363mg
15%  
Calcium
4%  
Iron
26%  
Vitamin A
20%  
Vitamin C
61%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.