Elisabetta Geppetti Morellino di Scansano

Attributes:
Producer:

Elisabetta Geppetti
Region:

Morellino di Scansano, 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

Marchesi di Barolo Maraia

Attributes:
Producer:

Marchesi di Barolo
Region:

Barbera del Monferrato, Italy
Varietal:

Barbera
Bottle Size:

750 ML

1998: WineEnthusiast Rating: 84
Acidity:

tart
Body:

lean
Flavors:

berry, cedar, cherry, cinnamon, clove, earth, plum, sour, tobacco

1998: Tastings Rating: 82
Acidity:

bright
Body:

lean, light, medium-bodied
Texture:

smooth

1997: WineSpectator Rating: 78
Body:

medium body
Compliments:

mature
Flavors:

berry, earth, sour

1985: WineSpectator Rating: 82
Acidity:

clean
Body:

lean, medium-bodied
Compliments:

mouthwatering
Flavors:

berries
Fruit:

ripe

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

Barbera:

An Italian grape that’s high in acidity and low in tannins; many producers age Barbera-made wines in oak to increase the level of tannins. The best wines made from Barbera grapes are made in Piedmont, specifically in the Asti and Alba regions. These wines are rich, with high acidity and generous black-cherry fruits. Barbera d’Asti is usually riper and richer than Barbera d’Alba, but the two wines can be equally powerful. Barbera is a wonderful everyday wine, perfect with pasta, pizza, or any tomato dish.

Tenimenti Luigi D'Alessandro 'Il Bosco' Syrah

Attributes:
Producer:

Tenimenti Luigi d'Alessandro
Region:

Cortona, Italy
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2004: WineSpectator Rating: 93
Body:

full-bodied
Complexity:

complex
Compliments:

delicious
Flavors:

blackberry, flowers, mineral, peppery
Fruit:

fruity

2004: WineAndSpirits Rating: 88
Aromas:

*-scented
Body:

full-bodied
Complexity:

rustic
Compliments:

powerful

2003: WineSpectator Rating: 94
Body:

full-bodied
Complexity:

rich
Compliments:

powerful
Flavors:

earth, pepper, roasted meat

2001: WineSpectator Rating: 92
Body:

full-bodied

2000: WineSpectator Rating: 90
Acidity:

soft
Body:

full-bodied
Complexity:

rich
Flavors:

berry, cherry, peppery, spicy, strawberry

1999: WineSpectator Rating: 90
Acidity:

bright
Body:

medium- to full-bodied, solid
Flavors:

black pepper, meat, spices
Fruit:

fruity

1998: WineSpectator Rating: 89
Body:

medium-bodied

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

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

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.