Good Afternoon,

After surviving the monsoons the other day and swimming down King Ave., I felt it only appropriate to reward myself with some wine after enduring such peril. The wine turned out to be an incredible pairing with my Mary’s Spinach Stuffed Portobello Mushrooms and thus I have decided to share the joy of both of these things with all of you. Then, after all’s said and done, a great closeout opportunity as well. First, the 2013 Tormaresca Neprica hailing from Italy’s boot. After recognizing great potential in the Puglia region of Italy, the Antinori family decided to invest in estates in the region and bring well-deserved attention to the area’s wine. If you are not familiar with Antinori, the name has sky-rocketed to the forefront of Italian wine as they helped revolutionize the “Super Tuscan” style with cult wines such as Tignanello and Solaia. The successes of these wines have allowed the company to produce other wines all over Italy, and even in Napa Valley through their Antica label.

The 2013 Tormaresca Neprica is comprised of 40% Negroamaro, 30% Primitivo, and 30% Cabernet Sauvignon… hence the name. The first letters from each grape varietal form “Neprica”. The concept of the wine is simple, it is an everyday drinker with extraordinary value. The wine is incredibly balanced, with a deep inky ruby color, medium body, and well integrated

tannins and acidity. This is a fruit forward, silky style as the wine is primarily stainless steel aged with a bit of the blend coming from barrels. The aroma brings to mind plum, black cherry and a bit of a floral note suggesting violet. The palate confirms the aroma followed by a nice splash of spice on finish. This is a great starting point in the incredible values that are to be found in

southern Italian wines. It proved to be an excellent mate for the portobellos whose recipe I will share momentarily.

The 2013 Tormaresca Neprica retails for $11.99 a bottle and comes to $129.50 for the case which includes your 10% discount.

Spinach Stuffed Portobello Mushrooms

Mary says: “Only 262 calories per cap means you can have another glass of wine!”

4 Portobello Mushroom caps

2.5 Cups fresh Spinach, packed

15 oz Light Ricotta cheese(or whole milk ricotta, go nuts)

2 tbs fresh basil, chopped

1 tbs fresh oregano, chopped

1/2 tbs garlic powder

1 egg

Salt and Pepper to taste

3/4 cup grated parmigiano reggiano

1/2 cup your favorite pasta sauce

Fresh parsley

Heat oven to 450

Season mushroom caps with salt and pepper, roast gill side up for 12 minutes.

While mushrooms are in the oven, chop spinach and add ricotta, spices and egg.

Remove mushrooms from oven and fill with cheese and egg mixture, top with 1/2 of the grated


Add 1/4 cup of sauce to all 4 mushrooms, top with remaining grated cheese.

Kick it back in the oven for 12 more minutes, top with fresh parsley and serve with remaining

pasta sauce.

Ready in under a 1/2 hour!

Now, for the promised closeout that is a deal you don't want to pass up. The 2012

Bayonette Red Blend was produced through a partnership of winemakers Jean-Roger Calvet

and some guy named Dave Phinney. The wine is a blend of 60% Grenache, 30% Carignan, and

10% Syrah from the Roussillon region of France. Aromas of ripe raspberry, cracked pepper, and

earth intertwine with a medium to full body and a clean finish. We have historically done very

well with this wine at its normal price of $14.99. Bayonette is now down to $9.99 a bottle or

$107.90 for the case and when it’s gone, it’s gone.



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