60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Fontodi Vigna del Sorbo Riserva Add
Dei Rosso di Montepulciano Add
Piccini Chianti Add
Wines are recomendations only and may not be carried by this store.

Fontodi Vigna del Sorbo Riserva

Attributes:
Producer:

Fontodi
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: Tanzer Rating: 88
Acidity:

ripe acidity, soft
Complexity:

complex, deep, rich, rustic
Compliments:

pleasant
Flavors:

black cherry, blackberry, herbal, meaty, plum

2003: WineSpectator Rating: 90
Acidity:

fresh
Body:

full-bodied
Compliments:

racy
Flavors:

berries, lemon, vanilla
Fruit:

austere, ripe

2003: WineAdvocate Rating: 93
Body:

full-bodied
Complexity:

opulent
Flavors:

dark fruit, oak, toasted oak

2001: WineSpectator Rating: 91
Acidity:

bright, fresh
Body:

medium- to full-bodied, solid

2001: WineAdvocate Rating: 90
Compliments:

elegant
Flavors:

berries, flowers

2001: WineNews Rating: 96
Acidity:

bright
Aromas:

floral
Complexity:

complex
Flavors:

cherry, earth, leather, pepper, spicy
Fruit:

sweet

2000: WineSpectator Rating: 81

2000: WineAdvocate Rating: 88
Flavors:

plummy

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.

Dei Rosso di Montepulciano

Attributes:
Producer:

Dei
Region:

Rosso di Montepulciano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: Tanzer Rating: 88
Acidity:

fresh, high acidity
Body:

light
Flavors:

cherry, sour
Fruit:

fruity

2004: WineSpectator Rating: 83
Body:

medium-bodied
Flavors:

blackberry, mineral

2003: WineSpectator Rating: 80
Body:

light

2003: WineSpectator Rating: 80
Aromas:

floral
Complexity:

simple
Flavors:

cedar, spicy

2003: WineAndSpirits Rating: 86
Acidity:

clean
Complexity:

simple
Flavors:

mineral

2002: WineSpectator Rating: 80
Acidity:

tangy
Body:

light

2001: WineAdvocate Rating: 86
Acidity:

soft
Aromas:

*-scented
Body:

light, medium-bodied
Compliments:

elegant
Flavors:

herb

2000: WineSpectator Rating: 80
Acidity:

fresh
Body:

light
Flavors:

cedar, cherry

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

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.

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.