Tabernero Borgona Add
Le Bocce Chianti Classico Add
Frey 'Biodynamic' Petite Sirah Add
Wines are recomendations only and may not be carried by this store.

Tabernero Borgona

Attributes:
Producer:

Tabernero
Region:

Chincha Valley, Other
Varietal:

Borgoña
Bottle Size:

750 ML

Food Matches:
Pasta & Grains: Lasagna
Red Meat: Beef, Buffalo
Sauces: Red Wine Sauce

Le Bocce Chianti Classico

Attributes:
Producer:

Le Bocce
Region:

Chianti, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineSpectator Rating: 86
Body:

medium- to full-bodied
Flavors:

chocolate, jammy, plum
Fruit:

ripe

2001: WineSpectator Rating: 86
Acidity:

clean, soft
Complexity:

rustic
Flavors:

black fruit, meat, mushroom, spicy
Fruit:

fruity

2000: WineSpectator Rating: 84
Acidity:

clean, soft

1999: WineSpectator Rating: 73
Acidity:

tart
Compliments:

drinkable

1998: WineSpectator Rating: 81
Body:

light
Flavors:

cherry
Fruit:

fruity

1997: WineSpectator Rating: 86
Aromas:

berry aromas
Body:

full-bodied
Complexity:

rustic
Flavors:

raisin, ripe fruit

1996: WineSpectator Rating: 73
Body:

medium-bodied
Flavors:

raisiny

1995: WineSpectator Rating: 80
Acidity:

bright, fresh, tart
Body:

light-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

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.

Frey 'Biodynamic' Petite Sirah

Attributes:
Producer:

Frey
Region:

Redwood Valley, United States
Varietal:

Petite Sirah
Bottle Size:

750 ML

2006: Tastings Rating: 90
Acidity:

crisp
Compliments:

tasty
Flavors:

chocolate, citrus, coffee, mint, raspberry, spice, toasty oak, violet
Fruit:

fruity, ripe

2004: Tastings Rating: 88
Flavors:

beef, black cherry, plum, tar, tobacco

2004: Tastings Rating: 90
Fruit:

ripe

2002: Tastings Rating: 88
Acidity:

tart
Compliments:

pleasant
Flavors:

tar

2002: Tastings Rating: 88
Fruit:

ripe

Food Matches:
Cheese: Soft Pungent Cheese
Pasta & Grains: Lasagna
Sauces: Red Wine Sauce

Petite Sirah:

Also called “Durif”, it resembles the syrah grape with potent aroma and sturdy flavor but in a smaller package. Petit syrah is a distinct, concentrated, relatively tannic red. Often used in red blends it provides a dark, rustic flavor.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings