511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629
Lamborghini Trescone Add
Banfi Cum Laude Add
Barone Ricasoli Chianti Classico Castello di Brolio 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

Banfi Cum Laude

Attributes:
Producer:

Castello Banfi
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineSpectator Rating: 91
Body:

full-bodied
Flavors:

berry, currant, flowers, incense, licorice, mint

2004: WineAdvocate Rating: 90
Flavors:

blackberries, mint, oak, toasted oak
Texture:

silky

2003: WineSpectator Rating: 87
Aromas:

floral
Body:

medium- to full-bodied
Flavors:

berry, orange peel

2003: WineSpectator Rating: 91
Fruit:

ripe

2003: WineNews Rating: 90
Complexity:

complex, layered
Flavors:

barnyard, earthy, jammy

2003: WineNews Rating: 90
Complexity:

complex, layered
Flavors:

barnyard, earthy, jammy
Fruit:

ripe

2002: WineSpectator Rating: 86
Body:

medium-bodied

2002: WineSpectator Rating: 87

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

Barone Ricasoli Chianti Classico Castello di Brolio

Attributes:
Producer:

Barone Ricasoli
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
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

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.

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.