Domaine de la Vougeraie Pommard 'Grand Vin De Bourgogne'

Attributes:
Producer:

Domaine de la Vougeraie
Region:

Pommard, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Paolo Scavino Dolcetto d'Alba

Attributes:
Producer:

Paolo Scavino
Region:

Dolcetto d'Alba, Italy
Varietal:

Dolcetto
Bottle Size:

750 ML

2005: WineSpectator Rating: 85
Acidity:

clean
Body:

medium-bodied
Compliments:

pleasant
Flavors:

black fruit

2004: WineSpectator Rating: 85
Flavors:

black fruit, chocolate

2003: Tanzer Rating: 86
Acidity:

bright
Aromas:

flowers on the nose
Flavors:

black cherry

2003: WineAdvocate Rating: 89
Compliments:

delicious, elegant
Flavors:

black cherry
Fruit:

fruity, juicy

2001: WineSpectator Rating: 85
Acidity:

fresh
Body:

medium-bodied
Flavors:

black fruit, dark chocolate, earth
Fruit:

juicy

2001: Tanzer Rating: 89(+?)
Acidity:

bright, lively
Flavors:

black cherry, cassis, licorice, mint, raspberry

1999: WineSpectator Rating: 85

1999: Tanzer Rating: 90
Acidity:

bright, tangy
Flavors:

earthy, grapey

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

Dolcetto:

Grown exclusively in Italy’s Piedmont region, this grape makes a light-bodied red wine that is often compared to Beaujolais, but is usually drier, more tannic, and goes better with food.

Pelissero Munfrina

Attributes:
Producer:

Pelissero
Region:

Dolcetto d'Alba, Italy
Varietal:

Dolcetto
Bottle Size:

750 ML

1998: Tastings Rating: 89
Body:

medium-bodied
Complexity:

deep, rich
Flavors:

chocolate
Fruit:

ripe

1998: Tastings Rating: 86
Body:

lean, medium-bodied
Complexity:

compact, rich
Flavors:

berry, mineral

1996: WineSpectator Rating: 76
Acidity:

crisp
Body:

medium-bodied
Flavors:

cherry, herb flavors, plummy

1996: Tastings Rating: 87
Acidity:

bright, clean, crisp
Body:

light-bodied
Complexity:

straightforward
Compliments:

fragrant
Flavors:

flowers, minerals

1994: WineSpectator Rating: 84
Flavors:

berry, grapey, violet
Fruit:

fruity

1991: WineSpectator Rating: 83
Acidity:

soft
Body:

light
Complexity:

simple
Compliments:

drinkable

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

Dolcetto:

Grown exclusively in Italy’s Piedmont region, this grape makes a light-bodied red wine that is often compared to Beaujolais, but is usually drier, more tannic, and goes better with food.

Grilled Cheese and Tomato Sandwich

Rated

Ingredients

1 slice reduced-fat cheddar cheese
2 slicees whole wheat bread
1 slice tomato
1 tablespoon basil leaf
1 tsp butter

Preparation

Lay the cheese on one slice of bread. Top with the tomato, basil, and the second slice of bread.

In a small skillet over medium-high heat, melt the butter. Cook the sandwich for about 2 minutes per side, or until the cheese is melted and the bread is golden brown.

Yield

Makes 1 sandwich

Cook Time

Prep Time: 15 mins.
Cook Time: 5 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 1 sandwich
Amount Per Serving:
Calories: 228 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 29g
9%  
Dietary Fiber 6g
24%  
Saturated Fat 8g
40%  
Calories 228kcal
11%  
Cholesterol 17mg
5%  
Protein 18g
30%  
Sodium 441mg
18%  
Calcium
3%  
Iron
10%  
Vitamin A
8%  
Vitamin C
8%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.