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Isole e Olena Cepparello Add
Le Velette Calanco Add
Aia Vecchia Lagone Add
Wines are recomendations only and may not be carried by this store.

Isole e Olena Cepparello

Attributes:
Producer:

Isole e Olena
Region:

Toscana or Toscano, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2004: Tanzer Rating: 89(+?)
Aromas:

floral
Flavors:

berries, bitter, chocolate, leather, plum, spicy

2004: WineSpectator Rating: 86
Body:

medium body
Flavors:

black cherry, flowers
Texture:

round, silky

2004: WineAdvocate Rating: 95
Complexity:

nuanced
Compliments:

mature
Texture:

delicate

2003: WineSpectator Rating: 88
Acidity:

fresh
Body:

medium body
Flavors:

blackberry, cedar, vanilla

2003: Tanzer Rating: 93
Acidity:

clean
Aromas:

floral
Complexity:

deep, rich
Flavors:

chocolatey, herbs, meat, oak, plum, smoky
Fruit:

good fruit

2003: WineAdvocate Rating: 94
Complexity:

supple
Flavors:

oak, ripe fruit, toasted oak
Fruit:

sweet
Texture:

dense

2002: WineAdvocate Rating: 87
Acidity:

fresh, soft
Body:

light, medium body
Compliments:

fragrant
Flavors:

spices

2001: WineSpectator Rating: 90
Body:

medium- to full-bodied
Flavors:

blackberries, cherries, vanilla

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.

Le Velette Calanco

Attributes:
Producer:

Tenuta Le Velette
Region:

Umbria, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2001: WineSpectator Rating: 78
Body:

lean

2000: WineSpectator Rating: 89
Body:

medium- to full-bodied
Flavors:

blackberry, currant, toasty oak

1998: WineSpectator Rating: 87
Acidity:

soft
Body:

full-bodied
Flavors:

cherries, leather, meaty, plum

1996: WineSpectator Rating: 84
Acidity:

soft
Body:

medium- to full-bodied
Complexity:

simple

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

Aia Vecchia Lagone

Attributes:
Producer:

Aia Vecchia
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineSpectator Rating: 87
Body:

medium-bodied
Flavors:

flowers, raspberry

2003: WineSpectator Rating: 87
Complexity:

rich
Flavors:

berry, chocolate

2002: WineSpectator Rating: 86
Body:

full-bodied
Flavors:

herbal, plummy, raisiny

2001: WineSpectator Rating: 87
Body:

full-bodied
Flavors:

raisin, raisiny, toasty oak

2000: WineSpectator Rating: 86
Acidity:

clean
Body:

medium-bodied
Flavors:

blackberry, currant, spice

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

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.