887 Cromwell Ave
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Marchesi di Barolo Riserva Barolo

Attributes:
Producer:

Marchesi di Barolo
Region:

Barolo, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

2000: WineSpectator Rating: 90
Acidity:

clean, fresh
Body:

full-bodied
Flavors:

berry, raspberry, strawberry

1999: WineSpectator Rating: 89
Acidity:

bright
Aromas:

floral
Body:

full-bodied
Complexity:

rustic
Flavors:

berry, dark chocolate, peppery, spicy

1999: WineAdvocate Rating: 88
Flavors:

cherries, licorice, rose, spicy

1998: WineSpectator Rating: 86
Acidity:

fresh
Body:

medium-bodied
Flavors:

mineral, raspberries

1998: WineAdvocate Rating: 91
Complexity:

focused
Flavors:

chocolate, licorice, mint

1997: WineSpectator Rating: 90
Body:

full-bodied, solid
Flavors:

berry, cherry, flowers
Fruit:

ripe

1996: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

minerals, strawberries, tar

1996: WineEnthusiast Rating: 89
Compliments:

classic
Flavors:

cherry, chocolate, licorice, rose, tar

Food Matches:
Cheese: Washed-rind Cheese (Livarot, Taleggio, etc...)
Pasta & Grains: Pasta with Truffles
Poultry & Eggs: Duck Confit, Pheasant
Red Meat: Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Roast Beef, Veal Carpaccio, Veal Chops, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Bagna Cauda, Red Wine Sauce, Stock Reductions
Vegetables: 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.

Georges Duboeuf Moulin-A-Vent

Attributes:
Producer:

Georges Duboeuf
Region:

Moulin-a-Vent, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: WineAndSpirits Rating: 88
Flavors:

blueberry, new oak, smoky

Food Matches:
Cheese: Blue Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Sashimi
Pasta & Grains: (Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey
Red Meat: Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini
Sauces: Red Wine Sauce, Tomato Sauce
Spicy Food: Beef Stir Fry
Vegetables: Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Château Pichon Longueville Pauillac Grand Cru

Attributes:
Producer:

Château Pichon Longueville
Region:

Pauillac, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

Pauillac:

(poy yac)— a commune in the Haut Medoc district of Bordeaux. Its wines are rich, powerful, firm and tannic, with blackcurrant and cedar aroma and flavors. Home to three of Bordeaux’s most famous wines: Lafitte-Rothschild, Mouton-Rothschild, and Latour.

Spinach Salad with Cheese

Rated

Ingredients

2 pkgs. fresh spinach, washed and broken into bite-sized pieces
1/2 lb. fresh mushrooms, sliced
1 cup water chestnuts, sliced
2 chopped hard-boiled eggs
1 small onion, sliced
8 oz. Swiss cheese, cubed
1/4 c. red wine vinegar
1/3 cup sugar
1/4 cup safflower or vegetable oil
1/8 tsp onion powder
1/2 tbsp Worcestershire sauce
2-1/2 tbsp catsup

Preparation

1. Combine vinegar and sugar in a small saucepan and heat until sugar melts. Add all remaining dressing ingredients and mix well.

2. Combine salad ingredients in a large bowl; toss with salad dressing and serve immediately. Garnish with croutons if desired.

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: 488 Calories from Fat: 268
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 29.83g
45%  
Carbohydrates 40.22g
13%  
Dietary Fiber 2.74g
10%  
Saturated Fat 10.98g
54%  
Calories 488.41kcal
24%  
Cholesterol 52.16mg
17%  
Protein 18.22g
30%  
Sodium 355.34mg
14%  
Calcium
9%  
Iron
1%  
Vitamin A
11%  
Vitamin C
8%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.