ACT FAST BEFORE THIS WINE SELLS OUT!
Sign up today and gain access to our unbeatable wine offers. With discounts of 30% - 70% off, our sales mean that our wines are in high demand - some last a few hours, while others only a few minutes.
We present you with the best. Each wine is tasted by our expert panel, which is comprised of two Masters of Wine. Learn more about our wine tasting team.
Conte Brandolini d’Adda, ‘Vistorta’ 2009, Italy
Aging Potential Mature and well integrated, this wine is every enjoyable to drink now. Has enough fruit to hold an additional 1-2 years. Drink 2013-2015.
Cheese Pairing Enjoy this Italian Merlot with La Tur, a buttery cheese and also from Italy.
November 2012: "Ruby core with a distinct garnet rim. Showing evolution also on the nose, which is earthy, plummy with notes of tobacco, iodine, and leather – slightly muddled. Palate is more refreshing and lively than the nose would infer with a distinct lift and vibrancy to the fruit, which mirrors the nose. More noticeable notes of clove and smoke. Tannins fleshy but sufficiently tight and well integrated. Quite a mouth filling, elegant rounded wine. Moderately long finish with a savory, underbrush, earthy finish." Vitis Wine-Tasting Team
Servings: Serves 4 Prep Time: 20 minutes Cook Time: 30 minutes
This combination marries the earthy flavors and soft tannins of the wine with the richness of the meat. Additionally, Italian wines pair excellently with tomato-based dishes. The high acidity in tomatoes makes dishes that use them hard to pair with many red wines, but this Italian Merlot has the perfect amount of zip allowing it to marry with hearty fare such as this.
3/4 cup fresh soft breadcrumbs
2 tablespoons dry white wine or water
1 pound ground lamb
1/3 cup freshly grated Parmigiano-Reggiano
2 tablespoons finely chopped oil-packed sundried tomatoes
2 medium cloves garlic, minced
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
1/2 cup finely chopped onion
3 cloves garlic, crushed
1/2 cup dry white wine
1 cup homemade or low-salt chicken broth
1 14-ounce can whole peeled tomatoes
1 5-inch sprig fresh rosemary1 teaspoon balsamic vinegar
6 drops hot sauce
1/4 cup plain yogurt
1/4 cup chopped Italian parsley or mint, or a mix
1. Put the breadcrumbs in a small bowl and sprinkle them with the wine or water. Toss to moisten them evenly.
2. In a large bowl, gently mix the breadcrumbs, lamb, grated cheese, sun-dried tomatoes, garlic, salt and pepper with your hands; distribute the ingredients evenly without squeezing or overworking the mixture. Roll the mixture into about 16 balls.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat, and add a layer of meatballs, leaving enough room between them so you can turn them without breaking. (Because of the cheese, the meatballs may stick a little, so use a spatula to gently dislodge them as you turn them. Take care not to burn the browned bits that stick to the pan; they’ll add flavor to the sauce.)
4. Brown the meatballs gently on all sides; if the pan is crowded, do in batches. It should take about 6 minutes per batch.
5. Transfer the meatballs to a plate, pour off any fat from the pan and add the remaining olive oil and onion. Cook over medium-high heat, stirring almost constantly until the onion is very soft and starting to brown lightly, about 5 minutes.
6. Add the garlic cloves, turn the heat to high, pour in the wine and boil until it’s reduced to a glaze, about 1 minute.
7. Add the broth, all the tomatoes, 1/3 cup of the juice from the tomatoes (discard or freeze the rest of the juice) and the rosemary. Crush the tomatoes with a wooden spoon or a spatula until they’re in small pieces.
8. Nestle the meatballs in the sauce, cover the pan and adjust the heat to a lively simmer. Cook the meatballs until no longer pink inside, shaking the pan so the meatballs get evenly moistened, about 5 minutes.
9. Transfer the meatballs to a clean plate, increase heat to high and boil sauce until it’s fairly thick and very tasty, about 5 minutes. Add the balsamic vinegar and hot sauce, then taste and add salt if necessary.
10. Return the meatballs to the sauce and gently reheat them. Serve immediately over rice or couscous, with a spoonful of yogurt drizzled over each serving and a sprinkling of the fresh herbs.