Brancaia Il Blu Add
Solo Maremma Micante Add
Nelms Road Merlot Add
Wines are recomendations only and may not be carried by this store.

Brancaia Il Blu

Attributes:
Producer:

La Brancaia
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2001: WineSpectator Rating: 93
Body:

full-bodied
Complexity:

rich
Flavors:

berry, plum, raspberry, toasty oak, tobacco, vanilla
Fruit:

ripe

2000: WineSpectator Rating: 90
Acidity:

bright, fresh
Aromas:

floral
Body:

medium- to full-bodied
Flavors:

currant

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

Solo Maremma Micante

Attributes:
Producer:

Solo Maremma
Region:

Capalbio, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

2005: WineSpectator Rating: 83
Body:

medium-bodied
Flavors:

earthy

2004: WineSpectator Rating: 84
Aromas:

floral
Body:

medium-bodied
Complexity:

rustic
Flavors:

blackberry, coconut, plum

2003: WineSpectator Rating: 88
Body:

medium-bodied
Compliments:

delicious
Flavors:

berry, black cherry
Fruit:

fruity, ripe

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

Nelms Road Merlot

Attributes:
Producer:

Nelms Road
Region:

Columbia Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

crisp
Complexity:

supple

2004: WineAndSpirits Rating: 90
Complexity:

simple
Compliments:

delicious
Flavors:

cherries, chocolate, spicy

2002: WineSpectator Rating: 87
Body:

lean
Flavors:

berry, peppery, smoky

2001: WineSpectator Rating: 86
Acidity:

bright, crisp, lively

2001: WineEnthusiast Rating: 88
Acidity:

clean
Flavors:

red berry

2000: WineSpectator Rating: 85
Acidity:

bright
Flavors:

cherry, citrus, herbal

2000: WineEnthusiast Rating: 87
Fruit:

juicy

1998: Tastings Rating: 86
Body:

medium body

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings