Saccardi Chianti Classico Add
Monte Antico Toscano Add
Marchesi di Barolo Maraia Add
Wines are recomendations only and may not be carried by this store.

Saccardi Chianti Classico

Attributes:
Producer:

Saccardi
Region:

Chianti Classico, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

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

Monte Antico Toscano

Attributes:
Producer:

Monte Antico
Region:

Toscana or Toscano, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineSpectator Rating: 86
Acidity:

bright, clean, fresh
Body:

medium-bodied
Flavors:

dried cherry, plum

2003: WineEnthusiast Rating: 86
Acidity:

bright, clean, fresh, lively, snappy
Fruit:

fruity

2001: WineSpectator Rating: 88
Body:

full-bodied
Compliments:

delicious
Flavors:

berry, plum, ripe fruit

2001: WineAdvocate Rating: 87
Flavors:

cherries, tobacco

2000: WineSpectator Rating: 83
Aromas:

berry aromas
Body:

medium body
Complexity:

simple
Flavors:

strawberry

2000: WineAdvocate Rating: 88
Body:

medium-bodied
Compliments:

excellent ripeness
Flavors:

berry, leather, pepper
Fruit:

fruity, ripe

2000: WineEnthusiast Rating: 84
Complexity:

simple
Texture:

dense

1999: WineSpectator Rating: 86
Acidity:

crisp
Body:

medium-bodied
Flavors:

berries, black pepper

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.

Marchesi di Barolo Maraia

Attributes:
Producer:

Marchesi di Barolo
Region:

Barbera del Monferrato, Italy
Varietal:

Barbera
Bottle Size:

750 ML

1998: WineEnthusiast Rating: 84
Acidity:

tart
Body:

lean
Flavors:

berry, cedar, cherry, cinnamon, clove, earth, plum, sour, tobacco

1998: Tastings Rating: 82
Acidity:

bright
Body:

lean, light, medium-bodied
Texture:

smooth

1997: WineSpectator Rating: 78
Body:

medium body
Compliments:

mature
Flavors:

berry, earth, sour

1985: WineSpectator Rating: 82
Acidity:

clean
Body:

lean, medium-bodied
Compliments:

mouthwatering
Flavors:

berries
Fruit:

ripe

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.

Eggplant Casserole

Rated

Ingredients

2 to 2-1/2 lbs medium-sized globe eggplants
½ cup olive oil
2 bermuda red onion, thinly sliced
3 garlic cloves, chopped
1 large red pepper, seeded & finely diced
2 red-ripe tomatoes, peeled, seeded & chopped
10 large basil leaves, slivered or torn into small pieces
¼ teaspoon salt ( more or less to taste)
¼ teaspoon ground black pepper ( more or less to taste)
1-1/2 cups fresh bread crumbs, made from country or sturdy white bread
1/4 cup freshly grated Parmesan cheese

Preparation

Preheat an oven to 325 degrees F.

Slice the eggplant into rounds about 1/2 inch thick. If eggplant is in season, there's no need to salt them. Brush each piece generously on both sides with olive oil. Fry in a skillet over medium heat or cook in a preheated broiler until browned on both sides and tender, about 5 minutes on each side on the stove top or 7 minutes under the broiler.

While the eggplant is cooking, heat 3 tablespoons olive oil in a wide skillet over medium-high heat, add the onion and garlic, and cook, stirring occasionally, until soft, about 7 minutes. Add the bell pepper and tomatoes and continue cooking until everything is soft, about 15 minutes. Raise the temperature at the end of cooking to reduce the juices. Add the basil and season to taste with salt and pepper.

Lightly oil a 2-1/2-quart gratin dish. Make a layer of eggplant in the bottom of the dish and season it with salt and pepper. Add one-third of the onion mixture, add another layer of eggplant, and repeat, ending with the remaining onion mixture on top. Cover the dish with aluminum foil and bake for 45 minutes. Toss the bread crumbs with a few tablespoons olive oil, to moisten. Remove the foil, scatter the bread crumbs and the cheese evenly over the top, and raise the oven temperature to 375 degrees F. Bake until the crumbs are nicely browned and crisp on top, about 25 minutes. Let cool 10 minutes before serving.

Yield

Serves 4 to 6

Cook Time

Prep Time: 15 mins.
Cook Time: 110 mins.