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      Tiziano Chianti Add
      Piccini Chianti Add
      Lanciola Le Masse di Greve Add
      Wines are recomendations only and may not be carried by this store.

      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.

      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.

      Lanciola Le Masse di Greve

      Attributes:
      Producer:

      Lanciola
      Region:

      Chianti Classico, Italy
      Varietal:

      Dry Red Table Wine
      Bottle Size:

      750 ML

      2003: WineSpectator Rating: 89
      Body:

      medium- to full-bodied
      Flavors:

      berry, raspberry
      Fruit:

      juicy, ripe

      2003: WineAdvocate Rating: 88
      Complexity:

      rustic
      Compliments:

      powerful

      2002: WineSpectator Rating: 87
      Acidity:

      tangy
      Body:

      medium-bodied
      Flavors:

      berry, plum, spice

      2002: WineEnthusiast Rating: 83
      Flavors:

      beefy, candied, cherry, mint, molasses, stewed fruit

      2001: WineSpectator Rating: 90
      Acidity:

      soft
      Body:

      medium- to full-bodied
      Flavors:

      berry, mineral, oak, peppery, plum

      2000: WineAdvocate Rating: 88
      Body:

      medium to full-bodied
      Complexity:

      deep
      Flavors:

      cherries, lavender, leather, mint, spice box, vanilla

      1999: WineSpectator Rating: 90
      Aromas:

      floral
      Body:

      full-bodied

      1999: Tanzer Rating: 89
      Flavors:

      mineral, ripe fruit, vanilla

      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

      Tuscan Tomato Soup

      Rated

      Ingredients

      2 tbsp olive oil
      1 small onion, finely chopped
      2 garlic cloves, crushed
      1-1/2 lbs ripe plum tomatoes
      3-3/4 cups chicken stock
      2 tsp tomato paste
      12 basil leaves, shredded
      1/8 teaspoon salt
      1/8 teaspoon ground black pepper
      ½ cup cream
      ½ cup frozen peas
      ½ loaf italian bread (ciabatta), crusts removed

      Preparation

      Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

      Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan.

      Stir in chicken stock, tomato paste, basil, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

      Add the peas and cream. Taste for salt and season with pepper. Turn off the heat and stir in half the cheese. Serve over torn pieces of bread dusted with the remaining cheese.

      Yield

      Makes 4 to 6 Makes

      Cook Time

      Prep Time: 10 mins.
      Cook Time: 40 mins.

      Nutrition Facts

      Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
      Serving Size: 1
      Number of Servings: Makes 4 to 6 Makes
      Amount Per Serving:
      Calories: 302 Calories from Fat: 243
      Amount per Serving
      % Daily Value*  
      Amount per Serving
      % Daily Value*  
      Total Fat 27g
      41%  
      Carbohydrates 30g
      10%  
      Dietary Fiber 8g
      32%  
      Saturated Fat 15g
      75%  
      Calories 302kcal
      15%  
      Cholesterol 20mg
      6%  
      Protein 16g
      26%  
      Sodium 1015mg
      42%  
      Calcium
      2%  
      Iron
      21%  
      Vitamin A
      13%  
      Vitamin C
      28%  
      *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.