Ruffino Riserva Ducale Oro Add
Steele 'Shooting Star' Pinot Noir Add
La Mozza I Perazzi Add
Wines are recomendations only and may not be carried by this store.

Ruffino Riserva Ducale Oro

Attributes:
Producer:

Ruffino
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineAndSpirits Rating: 87
Flavors:

oak

2001: WineAdvocate Rating: 92
Compliments:

elegant, tasty

2001: Tanzer Rating: 88
Acidity:

fresh
Body:

solid
Complexity:

supple
Flavors:

raspberries, tobacco

2001: WineAndSpirits Rating: 87
Texture:

dense

2000: WineEnthusiast Rating: 86
Complexity:

deep
Flavors:

blackberry, oak, plum

2000: WineAdvocate Rating: 92
Texture:

smooth

2000: WineAndSpirits Rating: 90
Complexity:

supple
Flavors:

cherry
Texture:

syrupy

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.

Steele 'Shooting Star' Pinot Noir

Attributes:
Producer:

Steele
Region:

Santa Barbara County, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

1993: WineAdvocate Rating: 86
Body:

light, medium-bodied
Flavors:

black-cherry, spice
Fruit:

ripe, sweet

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

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.

La Mozza I Perazzi

Attributes:
Producer:

La Mozza
Region:

Morellino di Scansano, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

2005: WineSpectator Rating: 83
Complexity:

simple
Flavors:

jammy

2003: WineSpectator Rating: 81
Acidity:

crisp, fresh

2003: WineAndSpirits Rating: 86
Aromas:

floral
Complexity:

simple
Flavors:

berry, cherry

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

Barley With Mushrooms

Rated

Ingredients

1 tbsp unrefined sesame oil
1 onion, chopped
1 cup barley
3-1/2 cups vegetable stock or water
1/4 tsp sea salt
2 tbsp tamari soy sauce
2 tbsp unrefined oil
1/4 lb mushrooms, coarsely chopped
parsley sprigs

Preparation

Heat a skillet. Add the oil and the onion and sauté. Add the barley and sauté 5 minutes more.

Slowly add the stock and the salt. Cover and simmer about 1 hour until the barley is soft and most of the liquid is absorbed. Add the tamari and simmer 5 more minutes.

Sauté the mushrooms separately in 2 tablespoons oil. Then add them to the cooked barley. Mix and serve. Garnish with parsley.

Yield

Serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 341 Calories from Fat: 113
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 12.57g
19%  
Carbohydrates 50.76g
16%  
Dietary Fiber 8.63g
34%  
Saturated Fat 1.85g
9%  
Calories 341.07kcal
17%  
Cholesterol < 1mg
0%  
Protein 8.62g
14%  
Sodium 1360.69mg
56%  
Calcium
0%  
Iron
4%  
Vitamin A
40%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.