1313 3rd St
International Falls, Minnesota 56649
(218) 283-8440
Villa Caffagio Chianti Classico Add
Tiziano Chianti Add
Castellare di Castellina Chianti Classico Add
Wines are recomendations only and may not be carried by this store.

Villa Caffagio Chianti Classico

Attributes:
Producer:

Villa Caffagio
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineSpectator Rating: 88
Acidity:

bright
Body:

medium-bodied
Compliments:

delicious
Flavors:

berries, chocolate

2002: WineSpectator Rating: 85
Body:

light, medium-bodied
Flavors:

berry, mineral, minerally

2002: WineAdvocate Rating: 86
Acidity:

crisp, fresh
Fruit:

fruity, ripe

2001: WineSpectator Rating: 88
Body:

medium-bodied
Compliments:

delicious
Flavors:

black fruit, chestnut, mineral, minerally
Fruit:

ripe

2001: WineAdvocate Rating: 87
Acidity:

fresh
Compliments:

classic
Flavors:

cherry, raspberry

2000: WineSpectator Rating: 87
Body:

medium- to full-bodied
Complexity:

rich
Flavors:

berries, peppery, plummy, spicy

1999: WineSpectator Rating: 85
Acidity:

clean, crisp
Aromas:

flowers on the nose
Body:

medium-bodied
Flavors:

dried cherry, strawberries, vanilla

1999: Tanzer Rating: 90
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.

Tiziano Chianti

Attributes:
Producer:

Tiziano
Region:

Chianti, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 87
Acidity:

tart
Body:

solid
Flavors:

cherry, cinnamon, clove, spice, strawberry

2001: WineEnthusiast Rating: 85
Body:

light
Compliments:

racy

1999: WineEnthusiast Rating: 83
Body:

light
Complexity:

complex nose

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.

Castellare di Castellina Chianti Classico

Attributes:
Producer:

Castellare di Castellina
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

clean, fresh
Aromas:

floral
Body:

medium-bodied
Flavors:

dried cherry, minerally

2005: Tanzer Rating: 87
Acidity:

bright, fresh
Aromas:

floral
Body:

light
Complexity:

complex
Flavors:

licorice, mint, raspberry, red cherry, tobacco

2005: WineSpectator Rating: 87
Texture:

delicate

2003: WineSpectator Rating: 83
Acidity:

tart
Body:

light, medium body
Compliments:

pleasant

2003: Tanzer Rating: 87
Flavors:

plummy

2002: WineSpectator Rating: 78
Flavors:

cherry

2002: WineSpectator Rating: 83
Texture:

diluted

2001: WineSpectator Rating: 83
Aromas:

floral
Body:

lean, light, medium body

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.

Corn Risotto

Rated

Ingredients

3 cup corn kernal, cut from 3 - 4 ears fresh corn
1 scallion or scallion, peeled and minced
8 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
½ cup parmigiano-reggiano cheese, grated
12 shiitake mushroom, sliced
1/2 cup shelled fresh peas
salt, to taste
Freshly ground pepper, to taste

Preparation

Preheat oven to 200°. Sauté corn and scallions or shallots in 4 tbsp. butter in a large skillet over medium heat for about 1 minute. Add 1/2 cup stock, increase heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, about 5 minutes. Remove from heat and stir in cheese.

Pulse corn mixture once or twice in a food processor to release flavors. The kernels should be broken but not puréed smooth. Put corn mixture in an oven-proof serving dish, cover with aluminum foil, and keep warm in oven.

Sauté mushrooms in remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining 1/2 cup stock and reduce the liquid until it thickens, about 5 minutes. Fold mushroom mixture into corn. Season to taste with salt and pepper.

Yield

Serves 4

Cook Time

Prep Time: 15 mins.
Cook Time: 15 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
Amount Per Serving:
Calories: 451 Calories from Fat: 387
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 43g
66%  
Carbohydrates 38g
12%  
Dietary Fiber 8g
32%  
Saturated Fat 29g
145%  
Calories 451kcal
22%  
Cholesterol 105mg
35%  
Protein 14g
23%  
Sodium 301mg
12%  
Calcium
1%  
Iron
16%  
Vitamin A
31%  
Vitamin C
33%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.