Lamborghini Trescone Add
Carmen Chardonnay Add
Emiliana 'Natura' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Lamborghini Trescone

Attributes:
Producer:

Lamborghini
Region:

Umbria, Italy
Varietal:

Sangiovese Red Blend
Bottle Size:

750 ML

2002: WineSpectator Rating: 83

2000: WineEnthusiast Rating: 87
Complexity:

simple
Compliments:

pleasant

1999: WineSpectator Rating: 86
Acidity:

fresh
Body:

light, medium-bodied
Compliments:

delicious
Flavors:

boysenberry, plummy
Fruit:

fruity

1999: WineAdvocate Rating: 87
Acidity:

soft
Body:

medium to full body
Complexity:

uncomplicated
Flavors:

berry

1998: WineAdvocate Rating: 84
Body:

light-bodied
Complexity:

straightforward
Compliments:

pleasant
Flavors:

cherry, raspberry

1997: WineSpectator Rating: 81
Aromas:

berry aromas, floral
Body:

light- to medium-bodied
Complexity:

simple
Fruit:

austere

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

Carmen Chardonnay

Attributes:
Producer:

Carmen
Region:

Casablanca Valley, Other
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 83

2005: WineSpectator Rating: 83
Acidity:

soft

2005: WineSpectator Rating: 83
Flavors:

apple, butter

2004: Tanzer Rating: 87
Acidity:

soft
Body:

light
Flavors:

apple, mineral, pear, spices
Fruit:

ripe

2004: WineSpectator Rating: 83
Flavors:

apple

2004: WineSpectator Rating: 85
Body:

medium-weight
Complexity:

straightforward
Texture:

round

2003: WineSpectator Rating: 89
Complexity:

rich

2003: WineSpectator Rating: 86
Compliments:

tasty
Flavors:

apple, hazelnut, pear, toast

Food Matches:
Fish or Shellfish: Calamari, Ceviche
Sauces: White Wine Sauce
Vegetables: Eggplant, Mushrooms, Peppers

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


Casablanca Valley:

Casablanca Valley is one of the newest regions in Chile. Northwest of Santiago and less than 20 miles from the Pacific Ocean, the Casablanca Valley is a prime area for cool climate grapes. The area was discovered when Pablo Morandé, who was then working for Chilean giant Concha y Toro, started looking for a growing environment similar to Carneros. Planting in the valley expanded rapidly in the 1990s, yet there are few wineries based there. Most of the roughly 10,000 acres of vineyards are farmed by wineries based elsewhere in Chile or by private growers. Chardonnay is the most widely planted grape. Sauvignon Blanc, Pinot noir and merlot are also in the region.

Emiliana 'Natura' Chardonnay

Attributes:
Producer:

Emiliana
Region:

Casablanca Valley, Other
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

bright, fresh
Aromas:

floral

Food Matches:
Fish or Shellfish: Calamari, Ceviche
Sauces: White Wine Sauce
Vegetables: Eggplant, Mushrooms, Peppers

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


Casablanca Valley:

Casablanca Valley is one of the newest regions in Chile. Northwest of Santiago and less than 20 miles from the Pacific Ocean, the Casablanca Valley is a prime area for cool climate grapes. The area was discovered when Pablo Morandé, who was then working for Chilean giant Concha y Toro, started looking for a growing environment similar to Carneros. Planting in the valley expanded rapidly in the 1990s, yet there are few wineries based there. Most of the roughly 10,000 acres of vineyards are farmed by wineries based elsewhere in Chile or by private growers. Chardonnay is the most widely planted grape. Sauvignon Blanc, Pinot noir and merlot are also in the region.

Deviled Eggs

Rated

Ingredients

12 eggs, hard-boiled
3/4 cup mayonnaise (or a little more; the eggs need to be rather moist)
2 tsp dijon mustard
Salt to taste
Pepper to taste
3 dashes tabasco or other hot sauce (optional)
Pimento strips (a type of red pepper; sold in various sizes of glass jars) or minced parsley for garnish

Preparation

Shell eggs and cut in half lengthwise. Remove yolks, keeping egg whites intact, and in medium bowl mash yolks with remaining ingredients except pimento strips and parsley, using a fork. Spoon into egg whites. Garnish as desired. Refrigerate until needed.

Yield

Serves 24

Cook Time

Prep Time: 20 mins.
Cook Time: 20 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 24
Amount Per Serving:
Calories: 51 Calories from Fat: 50
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 5.58g
8%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
4%  
Calories 51.33kcal
2%  
Protein < 1g
1%  
Sodium 2.08mg
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.