Beni di Batasiolo Barolo 'Vigneto Bofani'

Attributes:
Producer:

Beni di Batasiolo
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2001: WineSpectator Rating: 92
Body:

full-bodied
Flavors:

flowers, plum, strawberry
Fruit:

ripe

1999: WineSpectator Rating: 81
Body:

medium body

1999: WineSpectator Rating: 92
Flavors:

cedar, earthy, plum

1997: WineSpectator Rating: 88
Body:

medium-bodied
Flavors:

dried fruits, leather, spice
Fruit:

austere

1997: WineSpectator Rating: 81

1996: WineSpectator Rating: 92
Body:

full-bodied
Flavors:

currant, flowers, raspberry

1996: WineSpectator Rating: 88
Texture:

thick, unctuous, velvety

1989: WineSpectator Rating: 92
Flavors:

plum, spicy, violet, wild berry

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

Barolo:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need 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.

Joh. Jos. Prum Riesling Kabinett 'Wehlener Sonnenuhr'

Attributes:
Producer:

Joh. Jos. Prum
Region:

Wehlener Sonnenuhr, Germany
Varietal:

Riesling Kabinett
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Numanthia Termes Toro

Attributes:
Producer:

Bodega Numanthia Termes
Region:

Toro, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2004: WineAndSpirits Rating: 92
Flavors:

blueberry, boysenberry, chocolate, fig

2003: WineSpectator Rating: 86
Acidity:

soft
Flavors:

blackberry, cedar, coffee, plum

2002: WineSpectator Rating: 93
Acidity:

fresh
Complexity:

focused
Flavors:

blackberry, cassis, kirsch, spices, vanilla

2000: WineSpectator Rating: 94
Compliments:

powerful
Flavors:

mineral, oak, plum, ripe fruit, smoke, spices

2000: WineEnthusiast Rating: 93
Acidity:

soft
Complexity:

deep, rich, supple
Flavors:

bacon, blackberry, cherry, herbs, smoky
Fruit:

sweet
Texture:

open

1999: WineSpectator Rating: 92
Compliments:

powerful
Flavors:

blackberry, coffee, oak, smoky, tobacco

1999: WineEnthusiast Rating: 90
Flavors:

black fruit, chocolate, earth, leather
Fruit:

concentrated, sweet

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.


Toro:

This district just northwest of Madrid produces powerful reds.

Fancy Asparagus Pasta

Rated

Ingredients

1/2 of a 16-ounce (454 g) package penne pasta
14 asparagus stalks, cut to 1-1/2-inch (4 cm) lengths
2 tsp (10 ml) extra-virgin olive oil
2/3 cup (160 ml) finely chopped onion
10 mushrooms, quartered
1 cup (250 ml) sliced cooked ham, cut to approximately the same width and length of asparagus
1 cup (250 ml) light cream
Salt
Pepper to taste

Preparation

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 10 minutes. Drain; set aside.

2. Place the asparagus in a pot and fill with 1/4- to 1/2-inch of water. Bring to a boil, reduce heat, and steam the asparagus until tender, about 7 - 10 minutes.

3. In a large skillet, warm the oil over medium heat. Add the onion and sauté until it begins to turn translucent. Add the mushrooms and ham, and cook until mushrooms are drained of liquid.

4. Add the asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Pour the sauce over the drained pasta and mix well. Serve immediately.

Yield

Makes 4 servings