Bartolo Mascarello Barolo Add
Cavallotto 'Vigna Scot' Dolcetto d'Alba Add
Pio Cesare Barbera d'Alba Add
Wines are recomendations only and may not be carried by this store.

Bartolo Mascarello Barolo

Attributes:
Producer:

Bartolo Mascarello
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2004: Tanzer Rating: 93+
Acidity:

bright, fresh, lively
Body:

light
Compliments:

classic
Flavors:

cherry, flowers, menthol, mineral, orange, raspberry

2004: WineAdvocate Rating: 95
Flavors:

cherries, spices
Texture:

thick

2003: Tanzer Rating: 93+
Fruit:

ripe

2003: Tanzer Rating: 91
Acidity:

bright, clean
Complexity:

suave
Flavors:

chocolate, dried cherry, earth, mocha, smoke, strawberry, truffle
Fruit:

sweet

2003: WineAdvocate Rating: 92
Body:

medium-bodied
Complexity:

rich
Flavors:

cherries, licorice, menthol
Texture:

chewy

2001: Tanzer Rating: 93(+?)
Acidity:

bright
Complexity:

nuanced, tightly wound
Flavors:

flowers, leather, nutty, oak, plum, tobacco
Fruit:

concentrated, juicy, ripe

2001: WineSpectator Rating: 84
Aromas:

funky
Body:

medium-bodied
Flavors:

berry, plum
Texture:

chewy

2001: WineAdvocate Rating: 92
Acidity:

clean, soft
Aromas:

funky
Flavors:

cherries, coffee, raspberries, spices, tar
Fruit:

sweet

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.

Cavallotto 'Vigna Scot' Dolcetto d'Alba

Attributes:
Producer:

Cavallotto
Region:

Dolcetto d'Alba, Italy
Varietal:

Dolcetto
Bottle Size:

750 ML

2006: WineAdvocate Rating: 90
Compliments:

delicious
Flavors:

dark fruit

2003: WineSpectator Rating: 83
Body:

medium-bodied
Flavors:

mineral

2003: WineSpectator Rating: 82
Texture:

syrupy

2001: WineSpectator Rating: 84
Body:

medium-bodied
Flavors:

berry, licorice, minerals

2001: WineSpectator Rating: 83

1999: WineSpectator Rating: 84
Fruit:

fruity

1999: WineSpectator Rating: 83
Acidity:

clean, fresh
Body:

lean
Texture:

chewy

1997: WineSpectator Rating: 80
Flavors:

earthy, ripe fruit
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

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.

Pio Cesare Barbera d'Alba

Attributes:
Producer:

Pio Cesare
Region:

Barbera d'Alba, Italy
Varietal:

Barbera
Bottle Size:

750 ML

2004: WineSpectator Rating: 85
Body:

medium-bodied

2003: WineSpectator Rating: 84
Acidity:

clean, fresh
Body:

medium body
Flavors:

blackberry

2002: Tanzer Rating: 86
Flavors:

cherry, nutty, oak, redcurrant, smoky
Fruit:

sweet

2002: WineSpectator Rating: 83
Acidity:

fresh
Body:

medium body

2001: WineSpectator Rating: 86
Acidity:

clean, fresh
Body:

medium-bodied, solid
Flavors:

blackberry, chocolate, herb

2000: WineSpectator Rating: 85
Body:

medium- to full-bodied
Flavors:

fresh herbs, minerals, red currant
Fruit:

fruity

2000: Tanzer Rating: 87
Flavors:

black cherry, currant, oak, plum, spicy
Texture:

silky

2000: Tastings Rating: 82
Body:

lean, medium-bodied
Flavors:

earthy
Fruit:

sweet

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.


Barbera d'Alba:

In a Country the Ancient Greek's called "Oentrua" (land of vines) Alba is located in the foothills of the Alps in the province of Cuneo, Piedmont, Italy. It is considered the capital of the hilly area of Langhe, and is famous for the white truffle, Peach and Barbera grape. The winemaking region of the Piedmont bares a resemblance to Bordeaux. Both are similar in latitude, summertime temperatures and rainfall. The area of the Piedmont is affected by its sub-alpine location and vineyards are typically planted on the hillsides. Barbera is grown on warm south facing slopes.Famous for its capacity to create warmth and engender vigor; Barbera was hailed by the officers of the Savoyard army as a "sincere companion." It was said that it encouraged a level-headed attitude at the most difficult moments in a hard-fought battle.

Stuffed Peppers

Rated

Ingredients

8 whole green pepper, cored and seeded
1/4 cup extra-virgin olive oil
1 yellow onion, pepped and diced
1 garlic clove, peeled and minced
1/4 lb. ground beef
1/4 lb. ground pork
1 teaspoon salt
1 teaspoon black pepper
1 Tomatoes, seeded and chopped
1-1/4 cups cooked long-grain white rice
1 tbsp chopped fresh marjoram leaves
1 tablespoon fresh thyme leaf, chopped
1 tbsp chopped fresh parsley
1/4 cup fresh bread crumbs
1 teaspoon ground nutmeg

Preparation

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close tightly, and steam for 15 minutes. When cool enough to handle, rub off and remove blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1/2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Heat 2 tbsp. oil in a skillet over medium heat. Add onions and garlic and cook until soft and golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking meat up with the back of a spoon, and brown for 7 - 10 minutes. Reduce heat to medium, season to taste with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. oil. Adjust seasoning.

Preheat broiler. Spoon about 1/4 cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining oil, and broil until golden. Serve hot or at room temperature.

Yield

Serves 4 Serves

Cook Time

Prep Time: 15 mins.
Cook Time: 45 mins.

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 Serves
Amount Per Serving:
Calories: 561 Calories from Fat: 333
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 37g
56%  
Carbohydrates 68g
22%  
Dietary Fiber 13g
52%  
Saturated Fat 19g
95%  
Calories 561kcal
28%  
Cholesterol 48mg
16%  
Protein 29g
48%  
Sodium 661mg
27%  
Calcium
1%  
Iron
28%  
Vitamin A
20%  
Vitamin C
225%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.