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Recipes
- Pollo alle Melanzane (Braised Chicken and Eggplant) paired with Noa white blend
- Leftover Turkey sliders and mashed potato cakes paired with Shofer Areni red wine
- Crock Pot Tuscan Chicken paired with Noa Areni red wine
- Wild Salmon Chowder with EZYTGR Pinot Noir
- Salmon Fra Diavolo with Mondeuse
- Drunken Lemon Cream Pasta w/Asparagus
- Sweet & Smoky Salmon
- Mexican Pizza with 1864 Syrah
- Creamy Cucumber, Radish and Tomato Salad
- Steak with Tomato/Herb Butter
- Grilled Pork Chops with Blackberries
- Lump Crab Corn Fritters w/ Creole Sauce
- Shrimp, Crab and Avocado Ceviche paired with Jacquère
- Spiced Salmon with Vin De Savoie Gamay
- Eggplant and beef Moussaka paired with Sisters Run Shiraz
- “Caesared” Salmon Salad Paired with Sister’s Run Chardonnay
- Sizzling Beef paired with Sister's Run Cabernet
- Poached Steelhead Trout w/ corn, zucchini topped with wine sauce
- Lamb Chops with Frizzled Herbs paired with Dancing Crow Cabernet
- Baked Noodles w/Gremolata and Glazed Ham
- Beet and Goat Cheese Salad w/ Vouvray
- Mushroom French Dip with Cotes du Rhone
- Roasted Chicken Thighs & Onion and leek
- Balsamic Apricot Pork Chops
- Spaghetti Carbonara Portobella Mushrooms
- Pesto Meatball Pizza w/ Lovely Creatures Cab
- Puttanesca with Blackwater Omerta Carignana
- Buttery Shrimp w/Peas & Potatoes
- BBQ Chicken Bruschetta and Valravn Zinfandel
- Cilantro-Lime Steaks with Valravn Cabernet
- Cold Shrimp in Dill Cream Sauce and Madfish Sauv Blanc
- Grilled Eggplant Panzanella Salad with Garnacha
- Zucchini, Black Bean and Rice Skillet with Tempranillo
- Cilantro Lime Shrimp Scampi with Garnacha Bianca
- Salmon, Italian Style with Chianti
- Loaded Avocado Caprese Salad with Shrimp
- Chicken Mushroom Lazone
- Orange Roughy with Zucchini and Tomatoes
- Chicken Milanese with Herb Orzo Soup
- Classic Beef Stew with Elderton Shiraz
- White Bean & Sun Dried Tomato Gnocchi
- Braised Fish with Fennel in Puttanesca
- Clam Chowder with Bagueri Sauv Blanc
- Italian Wedding Soup with Bagueri Cab
- Black Bean, Corn, Butternut Squash Chili
- Cocoa-Spiced Steaks with red wine chocolate sauce
- Cauliflower Salad with Dill Ranch Dressing
- Spanish Style Shrimp in Chocolate Sauce
- Creamy Tomato Salmon Skillet paired with Quinta Nova
- Pork Chops with Roasted Strawberry wine sauce
- Classic Crab Cakes paired with Tricollis
- Crab and Cauliflower Gratin
- Moroccan pastilla pie with Zulal Areni
- Whipped Feta dip with Old Love White Blend
- Sun-Dried Tomato and Feta white bean dip
- Artichoke-Lemon Hummus
- Bruschetta with Black Olive Pesto, Ricotta and Basil
- Zucchini, Artichoke and Lemon Pasta
- Summer Salmon with Blackberry-Wine Sauce
- Braised Beef Tips in Red Wine
- Philly Cheesesteak sliders paired with Tamarack Cellars Firehouse red blend
- Shredded Chicken Sliders with Chardonnay
- Cheese Burger Sliders with Tamarack Cab Franc
- Spicy Pappardelle with Crab, Lemon, and Capers
- Caprese burger paired with Barbera dalba
- Italian Beef Ragu with Ellena Nebbiolo
- Brown Butter Seared Scallops with Ellena Nascetta
- Creamy Lemon Broccoli Pasta with Shrimp
- Lazy Chicken and Sausage Cassoulet
- Bacon Meatloaf Burgers
- Spiced Salmon with Solas Pinot Noir
- Korean Beef Tacos with Pear Mango Slaw
- Creamy Mushroom Soup with Pere Et Fils
- Crab Cakes with Lemon Caper Cream
- Spanish Garlic Shrimp with 1864 Chardonnay
- Spanish Pork Chops with Irati Garnahca
- Pan fried chicken Scallopini with red wine pasta sauce
- The Best Kale Salad with Two Mtns Sauv Blanc
- Balsamic Apricot Pork Chops
- Orzo with Asparagus, Spinach & Shrimp paired with High Camp Albarino
- Beef sliders toppd with mushrooms, onions, avocado and basil.
- Grilled Ribeye with fresh chimichurri sauce and herb roasted potatoes.
- Marinated Steak Skewers with Chimichurri
- Grilled Flat Bread with smoked gouda, tomato and spinach
- Pesto Shrimp with Asparagus and Radish
- Grilled Spiced Pork Chops paired with St Laurent
- Spaghetti al Pomodoro paried with Berger Zweigelt
- Orange Roughy with Mango Salsa
- Bacon wrapped shrimp with spicy peach glaze
- Bourbon Walnut, pistachio Chicken paired with Bianchi Petite Sirah
- Pork Ragu Pappardelle with Bianchi Merlot
- Garlic Butter Herb Steak and Mushrooms
- Pork tenderloin with plum balsamic glaze
- Garlic Butter Shrimp with Southern Sweet Corn Risotto
- Tomato Gazpacho
- Spiced Port Chops & Parsnips with Martellotto
- Jerk-Spiced Tilapia with Soaring Eagle Red Blend
- Chickpea & Beef Burgers w/ Whipped Feta
- Lemon-Herb T-Bone Steaks w/ L'Ecole Merlot
- Grilled Snapper w/ Marinated Charred Green Beans
- Scallops and Pesto Cream Sauce paired with Sauv Blanc
- Spicy Tilapia Tacos and Jicama Slaw with Dancing Crow Sauv Blanc
- Bistro Burgers w/Mushrooms and Dancing Crow Zinfandel
- Chicken Fricasse paired with Coteaux du Giennois Rouge:
- Chateaubriand with Bearnaise Sauce and Chateau Potatoes
- Scallops With Carrot Cream And Basil
- Caprese Sliders with Chacras Malbec
- Grilled Salmon with Artichokes and Zucchini
- Red, Wine and Blue Burger paired w/Madfish Red Blend
- Steak topped with Marinated Mushrooms
- Chicken Piccata with Martellotto Chardonnay
- Marinated Sirloin Steaks
- Pork Banh Mi Burger paired with Gyotaku White Blend
- Pork Tenderloin with Merlot Shallot Sauce
- Mediterranean Yellow Fin/Ahi Tuna paired with Krasno Pinot Noir
- Spaghetti Carbonara paired with Krasno White Blend
- Coq au Vin with Cotes du Rhone
- Bourbon-Brined Pork Chops w/ Krasno Red Blend
- North African Pork Chops
- Creamy Carrot tart with Chenin Blanc
- Creamy Mushroom Chicken with Martellotto Malbec
- Loaded Potato Soup
- Scallops with tarragon beurre blanc
- Roots Remoulade with Smoked Salmon
- Chicken Piccata
- Grilled Steak with Mint Chimichurri
- Pan Roasted Salmon with barbecue beurre blanc
- Toasted Fennel Crusted Tuna w/ Rioja Red Wine Sauce
- Green Gazpacho with vodka Shrimp
- Pork Chops with Radicchio & Pears
- Chipotle Shrimp sauce with Pasta
- Grilled Watermelon Lettuce Cups
- Summer Shrimp Scampi
- Pork Souvlaki
- Greek Style Meatballs with Skouras Aghiorghitiko
- Watermelon Salad with Feta and Mint
- Spicy Grilled Shrimp wth Sauteed Corn
- Maple Bourbon Glazed Pork Chops with Sweet Potato Mash
- Shredded Chicken Street Tacos paired with Mono Tempranillo
- Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia
- Grilled Lemon-Rosemary Chicken and Leeks
- Northwest Potato Poutine
- Beef Tenderloin with Blackberry Purée paired with Ryan Patrick Rock Island Cabernet
- Loaded Potato Soup with Chardonnay
- Spiced Pork Tenderloin with Sauteed Apples and Presqu’ile Pinot Noir
- Steak Chili with J.Wilkes Cabernet
- Cauliflower-Feta soup with J.Wilkes Pinot Blanc
- Chicken Schnitzel with Blaufränkisch
- Baked Seafood in Tomato Sauce with Cuvee Klimt
- Cod with Artichokes and Chickpeas
- Pork Penne with oranges & Walnuts
- Roasted Salmon Fillets with Crab Cake Topping
- Salmon with mushroom, butternut squash, spinach with red wine sauce
- Bacon Burger on Brioche Buns
- Grilled Asparagus Salad w/ Viognier
- Greek Scallops with Daou Chardonnay
- Glazed Grilled Chicken Thighs with Daou Pessimist
- Tomato-Butter Steak with Daou Cabernet
- Grilled Cauliflower Steaks with Pesto & Beans
- Roasted Beets w/ herbs and Feta
- Roast Chicken w/Sauce Chasseur paired with Slo Down Chard
- Winey Burgers paird with Slo Down Red Blends
- Eggplant Alla Parmigiana w/ Inama Carmenere
- Prosciutto Wrapped Chicken Tenders w/ Pinot Grigio
- Roasted Eggplant Pitas with Scaia Corvina
- Portobello Burgers with Xiloca Garnacha
- Baked Chicken topped w/ Greek Salsa
- Grilled Jamaican Jerk Pork Chops w/ Zinfandel
- Mushroom Sliders with Syrah
- Butternut Squash Pizza
- Corn Grits with Shrimp Saute
- African Chicken Thighs
- Golden Beet and Strawberry Salad
- Sweet Potato Bisque
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- Store
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Recipes
- Pollo alle Melanzane (Braised Chicken and Eggplant) paired with Noa white blend
- Leftover Turkey sliders and mashed potato cakes paired with Shofer Areni red wine
- Crock Pot Tuscan Chicken paired with Noa Areni red wine
- Wild Salmon Chowder with EZYTGR Pinot Noir
- Salmon Fra Diavolo with Mondeuse
- Drunken Lemon Cream Pasta w/Asparagus
- Sweet & Smoky Salmon
- Mexican Pizza with 1864 Syrah
- Creamy Cucumber, Radish and Tomato Salad
- Steak with Tomato/Herb Butter
- Grilled Pork Chops with Blackberries
- Lump Crab Corn Fritters w/ Creole Sauce
- Shrimp, Crab and Avocado Ceviche paired with Jacquère
- Spiced Salmon with Vin De Savoie Gamay
- Eggplant and beef Moussaka paired with Sisters Run Shiraz
- “Caesared” Salmon Salad Paired with Sister’s Run Chardonnay
- Sizzling Beef paired with Sister's Run Cabernet
- Poached Steelhead Trout w/ corn, zucchini topped with wine sauce
- Lamb Chops with Frizzled Herbs paired with Dancing Crow Cabernet
- Baked Noodles w/Gremolata and Glazed Ham
- Beet and Goat Cheese Salad w/ Vouvray
- Mushroom French Dip with Cotes du Rhone
- Roasted Chicken Thighs & Onion and leek
- Balsamic Apricot Pork Chops
- Spaghetti Carbonara Portobella Mushrooms
- Pesto Meatball Pizza w/ Lovely Creatures Cab
- Puttanesca with Blackwater Omerta Carignana
- Buttery Shrimp w/Peas & Potatoes
- BBQ Chicken Bruschetta and Valravn Zinfandel
- Cilantro-Lime Steaks with Valravn Cabernet
- Cold Shrimp in Dill Cream Sauce and Madfish Sauv Blanc
- Grilled Eggplant Panzanella Salad with Garnacha
- Zucchini, Black Bean and Rice Skillet with Tempranillo
- Cilantro Lime Shrimp Scampi with Garnacha Bianca
- Salmon, Italian Style with Chianti
- Loaded Avocado Caprese Salad with Shrimp
- Chicken Mushroom Lazone
- Orange Roughy with Zucchini and Tomatoes
- Chicken Milanese with Herb Orzo Soup
- Classic Beef Stew with Elderton Shiraz
- White Bean & Sun Dried Tomato Gnocchi
- Braised Fish with Fennel in Puttanesca
- Clam Chowder with Bagueri Sauv Blanc
- Italian Wedding Soup with Bagueri Cab
- Black Bean, Corn, Butternut Squash Chili
- Cocoa-Spiced Steaks with red wine chocolate sauce
- Cauliflower Salad with Dill Ranch Dressing
- Spanish Style Shrimp in Chocolate Sauce
- Creamy Tomato Salmon Skillet paired with Quinta Nova
- Pork Chops with Roasted Strawberry wine sauce
- Classic Crab Cakes paired with Tricollis
- Crab and Cauliflower Gratin
- Moroccan pastilla pie with Zulal Areni
- Whipped Feta dip with Old Love White Blend
- Sun-Dried Tomato and Feta white bean dip
- Artichoke-Lemon Hummus
- Bruschetta with Black Olive Pesto, Ricotta and Basil
- Zucchini, Artichoke and Lemon Pasta
- Summer Salmon with Blackberry-Wine Sauce
- Braised Beef Tips in Red Wine
- Philly Cheesesteak sliders paired with Tamarack Cellars Firehouse red blend
- Shredded Chicken Sliders with Chardonnay
- Cheese Burger Sliders with Tamarack Cab Franc
- Spicy Pappardelle with Crab, Lemon, and Capers
- Caprese burger paired with Barbera dalba
- Italian Beef Ragu with Ellena Nebbiolo
- Brown Butter Seared Scallops with Ellena Nascetta
- Creamy Lemon Broccoli Pasta with Shrimp
- Lazy Chicken and Sausage Cassoulet
- Bacon Meatloaf Burgers
- Spiced Salmon with Solas Pinot Noir
- Korean Beef Tacos with Pear Mango Slaw
- Creamy Mushroom Soup with Pere Et Fils
- Crab Cakes with Lemon Caper Cream
- Spanish Garlic Shrimp with 1864 Chardonnay
- Spanish Pork Chops with Irati Garnahca
- Pan fried chicken Scallopini with red wine pasta sauce
- The Best Kale Salad with Two Mtns Sauv Blanc
- Balsamic Apricot Pork Chops
- Orzo with Asparagus, Spinach & Shrimp paired with High Camp Albarino
- Beef sliders toppd with mushrooms, onions, avocado and basil.
- Grilled Ribeye with fresh chimichurri sauce and herb roasted potatoes.
- Marinated Steak Skewers with Chimichurri
- Grilled Flat Bread with smoked gouda, tomato and spinach
- Pesto Shrimp with Asparagus and Radish
- Grilled Spiced Pork Chops paired with St Laurent
- Spaghetti al Pomodoro paried with Berger Zweigelt
- Orange Roughy with Mango Salsa
- Bacon wrapped shrimp with spicy peach glaze
- Bourbon Walnut, pistachio Chicken paired with Bianchi Petite Sirah
- Pork Ragu Pappardelle with Bianchi Merlot
- Garlic Butter Herb Steak and Mushrooms
- Pork tenderloin with plum balsamic glaze
- Garlic Butter Shrimp with Southern Sweet Corn Risotto
- Tomato Gazpacho
- Spiced Port Chops & Parsnips with Martellotto
- Jerk-Spiced Tilapia with Soaring Eagle Red Blend
- Chickpea & Beef Burgers w/ Whipped Feta
- Lemon-Herb T-Bone Steaks w/ L'Ecole Merlot
- Grilled Snapper w/ Marinated Charred Green Beans
- Scallops and Pesto Cream Sauce paired with Sauv Blanc
- Spicy Tilapia Tacos and Jicama Slaw with Dancing Crow Sauv Blanc
- Bistro Burgers w/Mushrooms and Dancing Crow Zinfandel
- Chicken Fricasse paired with Coteaux du Giennois Rouge:
- Chateaubriand with Bearnaise Sauce and Chateau Potatoes
- Scallops With Carrot Cream And Basil
- Caprese Sliders with Chacras Malbec
- Grilled Salmon with Artichokes and Zucchini
- Red, Wine and Blue Burger paired w/Madfish Red Blend
- Steak topped with Marinated Mushrooms
- Chicken Piccata with Martellotto Chardonnay
- Marinated Sirloin Steaks
- Pork Banh Mi Burger paired with Gyotaku White Blend
- Pork Tenderloin with Merlot Shallot Sauce
- Mediterranean Yellow Fin/Ahi Tuna paired with Krasno Pinot Noir
- Spaghetti Carbonara paired with Krasno White Blend
- Coq au Vin with Cotes du Rhone
- Bourbon-Brined Pork Chops w/ Krasno Red Blend
- North African Pork Chops
- Creamy Carrot tart with Chenin Blanc
- Creamy Mushroom Chicken with Martellotto Malbec
- Loaded Potato Soup
- Scallops with tarragon beurre blanc
- Roots Remoulade with Smoked Salmon
- Chicken Piccata
- Grilled Steak with Mint Chimichurri
- Pan Roasted Salmon with barbecue beurre blanc
- Toasted Fennel Crusted Tuna w/ Rioja Red Wine Sauce
- Green Gazpacho with vodka Shrimp
- Pork Chops with Radicchio & Pears
- Chipotle Shrimp sauce with Pasta
- Grilled Watermelon Lettuce Cups
- Summer Shrimp Scampi
- Pork Souvlaki
- Greek Style Meatballs with Skouras Aghiorghitiko
- Watermelon Salad with Feta and Mint
- Spicy Grilled Shrimp wth Sauteed Corn
- Maple Bourbon Glazed Pork Chops with Sweet Potato Mash
- Shredded Chicken Street Tacos paired with Mono Tempranillo
- Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia
- Grilled Lemon-Rosemary Chicken and Leeks
- Northwest Potato Poutine
- Beef Tenderloin with Blackberry Purée paired with Ryan Patrick Rock Island Cabernet
- Loaded Potato Soup with Chardonnay
- Spiced Pork Tenderloin with Sauteed Apples and Presqu’ile Pinot Noir
- Steak Chili with J.Wilkes Cabernet
- Cauliflower-Feta soup with J.Wilkes Pinot Blanc
- Chicken Schnitzel with Blaufränkisch
- Baked Seafood in Tomato Sauce with Cuvee Klimt
- Cod with Artichokes and Chickpeas
- Pork Penne with oranges & Walnuts
- Roasted Salmon Fillets with Crab Cake Topping
- Salmon with mushroom, butternut squash, spinach with red wine sauce
- Bacon Burger on Brioche Buns
- Grilled Asparagus Salad w/ Viognier
- Greek Scallops with Daou Chardonnay
- Glazed Grilled Chicken Thighs with Daou Pessimist
- Tomato-Butter Steak with Daou Cabernet
- Grilled Cauliflower Steaks with Pesto & Beans
- Roasted Beets w/ herbs and Feta
- Roast Chicken w/Sauce Chasseur paired with Slo Down Chard
- Winey Burgers paird with Slo Down Red Blends
- Eggplant Alla Parmigiana w/ Inama Carmenere
- Prosciutto Wrapped Chicken Tenders w/ Pinot Grigio
- Roasted Eggplant Pitas with Scaia Corvina
- Portobello Burgers with Xiloca Garnacha
- Baked Chicken topped w/ Greek Salsa
- Grilled Jamaican Jerk Pork Chops w/ Zinfandel
- Mushroom Sliders with Syrah
- Butternut Squash Pizza
- Corn Grits with Shrimp Saute
- African Chicken Thighs
- Golden Beet and Strawberry Salad
- Sweet Potato Bisque
- About
- Location
- Calendar
- Wine Club
- News and Wine Blog
- Menu
- Contact
- Gift Registry
- Event and Party Hosting
- Vino Mas Picture Gallery
- Member Login
- Cart
Bindi Sergardi Chianti Colli Senesi
Bindi Sergardi Chianti Colli Senesi
Tasting Notes
Ruby-red in color, the wine is very fresh and pleasantly rounded. An elegant bouquet with intense fresh fruit aromas and floral hints. Brings to mind cherries, strawberries, pink grapefruit and violets. Well-structured, soft and harmonious. It is meant to be drunk young in order to appreciate its freshness and its bouquet.Production Notes
After the process of destemming the grapes are macerated for approximately 10 days in stainless steel tanks. During this phase, the wine completes alcoholic fermentation at a temperature of 25° C to fully bring out varietal character and conserve fruity and floral notes. After racking the wine completes malolactic fermentation and it is aged for approximately six months at the I Colli estate prior to bottling.Pairings
An excellent accompaniment for pasta, white and red meat, cheese.Wine Profile
| Wine Style | Red Wine |
|---|---|
| Varietal | Chianti |
| Appellation | Tuscany |
| Size | 750 ml |
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