60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Conterno Fantino Barolo Parussi Add
Querceto Chianti Classico Add
Serego Alighieri Bello Ovile Add
Wines are recomendations only and may not be carried by this store.

Conterno Fantino Barolo Parussi

Attributes:
Producer:

Conterno Fantino
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2001: Tanzer Rating: 90(+?)?
Acidity:

fat
Complexity:

rich
Flavors:

menthol, nuts, red cherry
Fruit:

ripe, sweet

2001: WineSpectator Rating: 92
Body:

full-bodied
Flavors:

berries, meat
Texture:

chewy

2001: WineAdvocate Rating: 93
Acidity:

bright
Body:

mid-weight
Compliments:

elegant
Flavors:

black cherry, flowers, menthol, minerals, toasted oak
Fruit:

sweet
Texture:

silky

2001: WineEnthusiast Rating: 89
Body:

lean
Flavors:

cherries, earth, leather, maraschino, vanilla
Texture:

delicate

2000: WineSpectator Rating: 93
Body:

full-bodied
Compliments:

delicious
Flavors:

berries, cedar, mushroom

2000: Tanzer Rating: 90
Acidity:

bright
Complexity:

deep
Flavors:

berries, mineral, red cherry

2000: Tanzer Rating: 90
Complexity:

complex
Flavors:

cherry, mint, red fruits
Fruit:

fruity, ripe, sweet
Texture:

velvety

2000: WineEnthusiast Rating: 92
Flavors:

cherry, flowers
Texture:

smooth

Food Matches:
Cheese: Blue Cheese, Parmesan
Fish or Shellfish: Salmon / Trout, Bluefish and Mackerel
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Bagna Cauda, Red Wine Sauce, Tomato Sauce
Vegetables: Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms

Barolo:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need 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.

Querceto Chianti Classico

Attributes:
Producer:

Querceto
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2005: WineSpectator Rating: 85
Acidity:

fresh
Body:

medium-bodied
Flavors:

black currant, oak

2004: WineSpectator Rating: 88
Acidity:

clean
Body:

full-bodied
Flavors:

blackberry, mineral, oak
Fruit:

ripe

2003: WineSpectator Rating: 83
Body:

medium body

2003: Tastings Rating: 86
Body:

medium-bodied
Flavors:

berry, chocolate

2003: WineAndSpirits Rating: 85
Body:

light
Complexity:

simple
Flavors:

cherry, herb, oak, ripe cherry, tobacco

2002: WineSpectator Rating: 82
Complexity:

rustic
Flavors:

plum

2001: WineSpectator Rating: 85
Body:

light
Compliments:

tasty
Flavors:

spicy

2000: Tastings Rating: 85
Acidity:

tart
Body:

medium-bodied
Compliments:

elegant

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.

Serego Alighieri Bello Ovile

Attributes:
Producer:

Serego Alighieri
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

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

Stuffed Peppers

Rated

Ingredients

8 whole green pepper, cored and seeded
1/4 cup extra-virgin olive oil
1 yellow onion, pepped and diced
1 garlic clove, peeled and minced
1/4 lb. ground beef
1/4 lb. ground pork
1 teaspoon salt
1 teaspoon black pepper
1 Tomatoes, seeded and chopped
1-1/4 cups cooked long-grain white rice
1 tbsp chopped fresh marjoram leaves
1 tablespoon fresh thyme leaf, chopped
1 tbsp chopped fresh parsley
1/4 cup fresh bread crumbs
1 teaspoon ground nutmeg

Preparation

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close tightly, and steam for 15 minutes. When cool enough to handle, rub off and remove blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1/2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Heat 2 tbsp. oil in a skillet over medium heat. Add onions and garlic and cook until soft and golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking meat up with the back of a spoon, and brown for 7 - 10 minutes. Reduce heat to medium, season to taste with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. oil. Adjust seasoning.

Preheat broiler. Spoon about 1/4 cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining oil, and broil until golden. Serve hot or at room temperature.

Yield

Serves 4 Serves

Cook Time

Prep Time: 15 mins.
Cook Time: 45 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 4 Serves
Amount Per Serving:
Calories: 561 Calories from Fat: 333
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 37g
56%  
Carbohydrates 68g
22%  
Dietary Fiber 13g
52%  
Saturated Fat 19g
95%  
Calories 561kcal
28%  
Cholesterol 48mg
16%  
Protein 29g
48%  
Sodium 661mg
27%  
Calcium
1%  
Iron
28%  
Vitamin A
20%  
Vitamin C
225%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.