5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Lanciola Chianti Colli Fiorentini Add
Rizzi Barbaresco Add
Rock River Merlot Add
Wines are recomendations only and may not be carried by this store.

Lanciola Chianti Colli Fiorentini

Attributes:
Producer:

Lanciola
Region:

Chianti Colli Fiorentini, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineSpectator Rating: 83
Acidity:

clean
Body:

medium-bodied
Flavors:

blackberry, minerally, raspberry

2003: WineAdvocate Rating: 87
Acidity:

fresh

2002: WineSpectator Rating: 79
Acidity:

fresh

2001: WineSpectator Rating: 82
Acidity:

fresh
Body:

medium-bodied
Complexity:

rustic
Flavors:

berry, herb, mineral
Fruit:

ripe

2001: WineEnthusiast Rating: 86
Acidity:

soft
Aromas:

funky

2001: WineAndSpirits Rating: 88
Flavors:

black cherry, coffee, meat, prune, smoke, tobacco

2000: WineSpectator Rating: 80
Complexity:

rustic
Flavors:

jammy, peppery

2000: WineAdvocate Rating: 86
Acidity:

crisp, soft
Body:

medium body
Flavors:

cherry, earth, mint, strawberry
Texture:

thick

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.

Rizzi Barbaresco

Attributes:
Producer:

Rizzi
Region:

Barbaresco, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

Food Matches:
Red Meat: Sausage
Sauces: Red Wine Sauce

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs 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.

Rock River Merlot

Attributes:
Producer:

Rock River
Region:

California, United States
Varietal:

Merlot
Bottle Size:

750 ML

2002: WineSpectator Rating: 85
Aromas:

floral overtones
Complexity:

rich
Flavors:

cedar, nutmeg, plum, vanilla

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Spinach Salad with Cheese

Rated

Ingredients

2 pkgs. fresh spinach, washed and broken into bite-sized pieces
1/2 lb. fresh mushrooms, sliced
1 cup water chestnuts, sliced
2 chopped hard-boiled eggs
1 small onion, sliced
8 oz. Swiss cheese, cubed
1/4 c. red wine vinegar
1/3 cup sugar
1/4 cup safflower or vegetable oil
1/8 tsp onion powder
1/2 tbsp Worcestershire sauce
2-1/2 tbsp catsup

Preparation

1. Combine vinegar and sugar in a small saucepan and heat until sugar melts. Add all remaining dressing ingredients and mix well.

2. Combine salad ingredients in a large bowl; toss with salad dressing and serve immediately. Garnish with croutons if desired.

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: 488 Calories from Fat: 268
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 29.83g
45%  
Carbohydrates 40.22g
13%  
Dietary Fiber 2.74g
10%  
Saturated Fat 10.98g
54%  
Calories 488.41kcal
24%  
Cholesterol 52.16mg
17%  
Protein 18.22g
30%  
Sodium 355.34mg
14%  
Calcium
9%  
Iron
1%  
Vitamin A
11%  
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.