S. Quirico Chianti Colli Senesi

Attributes:
Producer:

S Quirico
Region:

Chianti Colli Senesi, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 83
Aromas:

slightly musty

1999: WineEnthusiast Rating: 86
Body:

medium-weight

1990: WineAdvocate Rating: 87
Acidity:

soft
Aromas:

berry scents
Complexity:

rich
Compliments:

excellent ripeness
Flavors:

earthy

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.

Clos du Bois Cabernet Sauvignon Reserve Alexander Valley

Attributes:
Producer:

Clos du Bois
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 86
Flavors:

oak

2004: WineSpectator Rating: 81
Acidity:

tangy
Body:

light
Complexity:

simple
Fruit:

sweet

2001: WineSpectator Rating: 76
Acidity:

fresh
Complexity:

simple
Flavors:

grapy, plummy

2001: WineAndSpirits Rating: 88
Acidity:

clean, soft
Flavors:

currant, herb

2000: WineSpectator Rating: 82
Acidity:

fresh
Flavors:

cedar, herb, vanilla

2000: WineEnthusiast Rating: 85
Complexity:

simple, supple

1999: WineEnthusiast Rating: 84
Acidity:

soft

1996: WineSpectator Rating: 83

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

Mazzei 'Bronzone' Morellino di Scansano

Attributes:
Producer:

Mazzei
Region:

Morellino di Scansano, Italy
Varietal:

Morellino
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Aromas:

floral
Body:

medium body
Flavors:

black currant
Fruit:

juicy

2004: WineSpectator Rating: 88
Body:

full-bodied
Flavors:

coffee, ripe fruit

2004: WineSpectator Rating: 87
Texture:

silky, thick

2003: WineSpectator Rating: 89
Body:

medium- to full-bodied
Flavors:

currant, mineral
Fruit:

ripe

2003: WineSpectator Rating: 88

2002: WineSpectator Rating: 86
Body:

medium- to full-bodied
Flavors:

blackberry, cherry, minerals

2002: WineSpectator Rating: 89

2001: WineSpectator Rating: 90
Acidity:

clean
Body:

medium-bodied

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

Lasagne

Rated

Ingredients

1/2 lb sweet Italian sausages
1/2 cup water
1 lb ground beef
2 eggs, beaten
4 tbsp chopped parsley
Salt and freshly ground pepper to taste
1/4 cup dry bread crumbs
1 tbsp plus 1/4 cup grated Parmesan cheese
5 cups Tomato Sauce For Lasagne
1 lb ricotta cheese
1 lb fresh pasta dough, cut for lasagne
2 tbsp olive oil
1 lb mozzarella cheese, cut into 1/2-inch cubes

Preparation

1. Prick the sausages all over with a fork. Put in a frying pan with the water. Cover, bring to a boil and cook for 10 minutes. Uncover, prick the sausages again with a fork and cook until the water evaporates, turning the sausages to brown. Drain on paper toweling.

2. Combine the ground beef, 1 of the beaten eggs, 2 tablespoons of the parsley, the salt, pepper, crumbs and 1 tbsp of the Parmesan cheese. Mix well and shape into 2-inch meatballs.

3. Brown the meatballs on all sides in the same skillet in which the sausage cooked.

4. Add the sausages and meatballs to the tomato sauce, cover and simmer for 1 hour.

5. In a bowl, combine the ricotta, remaining beaten egg and 2 tablespoons parsley.

6. Remove the sausages from the tomato sauce and slice into thin rounds. Remove the meatballs, cut into quarters and slice into thin pieces.

7. Preheat the oven to 350°F.

8. Cook the lasagne in boiling salted water until barely tender. Rinse in cold water to stop the cooking. Toss with the olive oil to keep from sticking.

9. Cover the bottom of a 9 X 12-inch glass baking dish with a thin layer of tomato sauce. Cover with a layer of lasagne noodles, then all the ricotta mixture, another layer of lasagne, then three quarters of the mozzarella. Combine the sausage and meatball slices and spread over the cheese. Sprinkle with about 1/2 cup tomato sauce. Top with the rest of the mozzarella and sprinkle with 1/4 cup Parmesan.

10. Cover the baking dish with foil and bake for 45 minutes. Uncover and cook for 15 minutes longer. Let sit for 30 minutes before cutting into squares. Serve with the remaining tomato sauce on the side.

Yield

Serves 10 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10 serving
Amount Per Serving:
Calories: 463 Calories from Fat: 224
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24.94g
38%  
Carbohydrates 29.63g
9%  
Dietary Fiber < 1g
0%  
Saturated Fat 11.95g
59%  
Calories 463.32kcal
23%  
Cholesterol 101.94mg
33%  
Protein 29.13g
48%  
Sodium 724.13mg
30%  
Calcium
12%  
Iron
3%  
Vitamin A
11%  
Vitamin C
4%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.