5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Piccini Chianti Add
Donna Olga Brunello di Montalcino Add
Le Pupille Elisabetta Geppetti Add
Wines are recomendations only and may not be carried by this store.

Piccini Chianti

Attributes:
Producer:

Piccini
Region:

Chianti, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2002: Tastings Rating: 83
Body:

light, medium-bodied

2001: WineSpectator Rating: 79
Acidity:

fresh
Body:

light
Complexity:

simple
Flavors:

cherry
Fruit:

fruity

2000: Tastings Rating: 82
Acidity:

bright, clean, crisp, fresh
Aromas:

berry aromas
Body:

lean, light-bodied

1999: Tastings Rating: 80
Aromas:

spicy nose
Body:

lean, light-bodied

1997: Tastings Rating: 83
Acidity:

bright
Body:

lean, medium-bodied
Flavors:

bitter, cherries, spice

1996: Tastings Rating: 80
Acidity:

bright, fresh
Complexity:

focused
Flavors:

berry, cherries, cherry, raspberries
Fruit:

sweet

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

Chianti:

Italy’s largest wine region extends through much of Tuscany. Chianti is divided into seven districts, all of which are DOCG status. These wines, made primarily from the Sangiovese grape, are often given the name of the district where the grapes are grown. Chianti Classico is the heartland of the zone, and the best area for wine. Chianti wines vary in style according to their aging: Riserva wines are quite often aged in French oak, and may be released only after two year or more at the winery. A very dry wine, it can range from light-bodied to almost full-bodied, with aromas of cherry and violet, and flavors reminiscent of tart cherries. The best Chiantis have very concentrated fruit character and usually taste best from five to eight hears after vintage. Another great wine from Chianti is Brunello di Montalcino, which comes from a particular strain of the Sangiovese grape.


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.

Donna Olga Brunello di Montalcino

Attributes:
Producer:

Donna Olga
Region:

Brunello di Montalcino, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2001: WineSpectator Rating: 88
Body:

full-bodied
Flavors:

jammy, stemmy

2001: Tanzer Rating: 90
Acidity:

bright
Flavors:

cherry, coffee, meat, peppery, plum
Fruit:

sweet

2000: WineSpectator Rating: 89
Acidity:

soft
Body:

full-bodied
Flavors:

berry, plum, raisin
Fruit:

good fruit, ripe

1999: WineSpectator Rating: 91
Aromas:

berry aromas
Body:

full-bodied
Flavors:

blackberry, new oak

1998: WineSpectator Rating: 88
Body:

full-bodied
Flavors:

bitter, raisin
Fruit:

juicy, ripe

1998: Tanzer Rating: 88
Acidity:

soft
Complexity:

supple
Flavors:

bitter, cherry, chocolate, herbs, licorice, menthol, nutty, oak, plum, strawberry, tobacco
Fruit:

concentrated
Texture:

thick

1997: WineSpectator Rating: 94
Acidity:

fresh
Body:

full-bodied, solid
Flavors:

cappuccino, dried fruits, orange peel, prunes

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.


Brunello di Montalcino:

Montalcino is located about 70 miles southwest of Florence and takes its name from a variety of oak tree that once covered the terrain. During medieval times the city was famous for its tanneries and the resulting shoes and high quality leather. Montalcino has one of the warmest climates in Tuscany with very unique growing conditions on the northern slopes and the southern slopes. The southern slopes get more sun accounting for more powerful wine. The northern slopes are a cooler climate with less sun causing for wine dryer aromatic wines.

Le Pupille Elisabetta Geppetti

Attributes:
Producer:

Le Pupille
Region:

Morellino di Scansano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2001: WineAdvocate Rating: 87
Body:

medium-bodied
Flavors:

earth, herbs, spice
Fruit:

fruity

2000: WineSpectator Rating: 84
Acidity:

fresh
Body:

medium- to full-bodied
Complexity:

simple

1999: WineSpectator Rating: 85
Acidity:

fresh
Body:

medium body

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

Bread Salad

Rated

Ingredients

2 1/2 cups day-old italian bread, cut into 1-inch cubes
2 medium-large tomatoes, seeded and coarsely chopped (about 2 cups)
1/2 medium cucumber, peeled and cut into chunks
1/4 cup coarsely chopped fresh basil
1/2 medium red onion, cut into thin wedges and separated
2 medium cloves garlic, minced
2 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp reduced-sodium, fat-free chicken broth
1/8 tsp freshly ground black pepper

Preparation

1. Place the bread, tomatoes, onion, cucumber, basil, and garlic in a large bowl, and toss to mix well.

2. To make the dressing, place all of the remaining ingredients in a small bowl, and stir to mix.

3. Pour the dressing over the salad, and toss to mix. Allow to stand for 10 minutes at room temperature before serving.

Yield

4 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 4 servings
Amount Per Serving:
Calories: 449 Calories from Fat: 78
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 8.72g
13%  
Carbohydrates 78.55g
26%  
Dietary Fiber 6.11g
24%  
Saturated Fat 1.75g
8%  
Calories 448.5kcal
22%  
Cholesterol < 1mg
0%  
Protein 14.15g
23%  
Sodium 849.6mg
35%  
Calcium
2%  
Iron
8%  
Vitamin A
32%  
Vitamin C
38%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.