wines evaluated last month: 314 • rejected: 252 • approved ... · apulia produces more wine...

Wines evaluated last month: 314 • Rejected: 252 • Approved: 62 • Selected: 12 AUGUST 2011

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ast night we hadguests at the house,a n d , a p p a r e n t l y,

devotees of our wineofthe-monthclub.tv site. They desperately wanted a quicklesson on wine tasting, feeling like they really had no confidence in their ownability to describe what theytaste. So I took them throughthe four S’s: see, swirl, sniffand savor. Then I said, “Everytime you cook, eat an apple,or smell a flower. . . registerthese smells. . . this is thedatabase you will draw from when describing wine character. Even when eatingFruit Loops, take notice. . .t h e r e a r e n o w r o n g descriptions!”

Paul Kalemkiarian

an we talk? My kidsare home for thesummer and I once

again have re-coined thephrase, “You can’t wait forthem to get out of school,and you can’t wait for themto get back in.” Geez. Iunderstand that there is apoint in a young adult’s life that theybecome awarethat their parentsreally have goneth rough thesame th ingsthey are goingthrough andt h a t t h e i r parents really doknow a thing or two.Apparently that hadnot happened in myhousehold. So muchso, in fact, that lastnight we heard theproverbial “things aredifferent now.” Yeahright. Don’t get me wrong, I have great kids—each with their own gifts andapproach to life. But c’mon.Last night while discussingthe last two semesters ofmy oldest one’s undergradcareer, we were told thatwe basically had no ideawhat we were talkingabout. So I turned to my

wife and said, “Did we notgraduate from the sameexact school with the sameexact major, and didn’t hergrandfather graduate fromthe same school, and didn’tfour of her first cousins andone uncle graduate fromthe same school, and didn’t your brother graduate

from the sameschool?” A yes to allof the above was inorder. “So, what is i t , my p rec iousdaughter, that youd o n ’ t t h i n k w e

understand?”

“ T h i n g s a r e different now” was the on lyresponse . Ugh .Well, I guess it isunderstandablethat it isn’t untill a te r i n l i fe (hopefully not too

late) that they realize the daily grind we wereunder when they were gal l ivant ing through college. I can say now, Ihave tremendous respectfor my parents for whatthey must have gonethrough when I was goingdown this path.

PK Jr.

L

CWhat’s What’s NewNew This Month? This Month?What’s What’s NewNew This Month? This Month?

What’s New? 2Classic Series: Colle Petrito Nero di Troia 3Classic Series: Vinum Chenin Blanc 4Classic Series: 2 Copas Tempranillo 5Classic Series: Sol de Chile Sauvignon Blanc 6Classic Series Earlier Selections 7Cellar Notes 8Vintners Series: Terres Falmet Cinsault 9Vintners Series: Sileni Sauvignon Blanc 10Vintners Series: Opolo Cab Franc/Merlot 11Vintners Series: William Cole Sauvignon Blanc 12Vintners Series Earlier Selections 13

Facebook 14Limited Series: Casa de Arcilla Tempranillo 15Limited Series: Tangent Pinot Gris/Viognier 16Limited Series: Cadastres Syrah Grenache 17Limited Series: Dom. de Joy Colombard/Ugni Blanc 18Limited Series Earlier Selections 19For Members Only 20Gifts & More 21Recipe: Shellfish w/Garbanzos & Green Beans 22Recipe: Grilled Prime Rib 22Tasting Notes 23The Corkboard 24

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of October are the heraldedTroia.

Apulia produces more winethan any other Italian regionusually making up around17% of the national total. Italso competes with Sicily forfirst place as grape producer.For a long time much of the wine made here wasshipped north to Turin where it was used to makeVermouth, or to Francewhere it was used to give

structure toFrench wineswhen the localharvest waseither poor orinsufficient. Inrecent years,P u g l i e s e vintners havechanged theirv iews andtas tes and

are pursuing wines that effectively balance sweet-ness, acid, alcohol contentand density.

Our selection is a testamentto these new views. Goneare the flat, vapid flavors of overripe grapes to betrucked to the north andbeyond . De l i ca cy and decency are now the order of the day. Here we findlovely currant and blueberrytouches that could handleroast chicken or even grilledsalmon.

ol le Petr i to is a cooperative ofwineries in the

Apulia region of SouthernItaly that specializes in the knowledge of advancedv ineya rd and w ine ry techniques, environmentalprotection and a deeprespect for the historical traditions of Puglia enology.Technological innovation and research are the principle keys that outlinethe activities of Colle Petritowineries.

F o r y e a r s ,Colle Petritoconcentratedon growingwhite grapess u c h a sM a l v a s i a ,T r e b b i a n o ,F i a n o a n dMosca to d iTrani , but recent ly i t has been paying great attention to the productionof Nero di Troia, Aglianico,Montepulciano, Primitivo,Mer lo t and Cabe rnetSauvignon.

The best grapes of CollePetrito are labeled as Troia, ablend of Aglianico, Merlotand Cabernet Sauvignon. Theharvesting period lasts aboutthree months. The first harvested grapes in the areaare Chardonnay which is vilified toward the middle of the month of August,Primitivo, Pinot Bianco andfinally toward the month

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ITEM #: 811R1

Retail Price: $14.99/each

Member Price: $10.98/each

Reorder Price: $7.99/each

47% Discount

Nero di Troia(Neero de Troya)

2010

Colle PetritoApulia, Italy

Color:Dark purple

Nose:Earth, blueberry and

tart cherry

Palate:Leather and earthmixed with lots

of berries

Finish:Concentrated, tannicwith blueberry fruit

Drink nowthrough 2015

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with the creation of their first wine, "Pointe Blanc."Currently the Vinum Cellarsteam is working with over 14grape varieties from theSierra Foothills, El Doradoand San Benito Counties toNapa Valley.

Of the 110 acres of CheninBlanc, 30 acres were plantedto keep up with theincreased demand and haveyet to come into production.Clarksburg is the ideal

c l imate forChenin Blancdue to thewarm days and the coolevenings, fromthe mar ineinfluences ofthe SacramentoRiver and itst r i b u t a r i e s .

During the springtime, they are busy leaf-pullingwhich allows air movementth rough the canopy, increasing fruit character.

This is a clean, crisp offeringwith superb var ietal presence. Touches of melonand pineapple apply the luscious fruit componentwhich is balanced by thezippy, grapefruit-like acidityin the finish. Mesmerizingwith challenging dishes fromChinese chicken salad toroast pork and even oysterson the half shell.

inum Cellars is a small CaliforniaWinery well-known

for producing wines of thehighest quality. The grapesare selected from premiumcoastal and cool climategrowing areas withinCalifornia. The wines aremade by hand in smallbatches to allow the varietalcharacter of each wine toexpress itself. Clarksburg is aspecial North SacramentoDelta in the Sierra Foothillwine grapea p p e l l a t i o nlocated neart h e S i e r r aMountains. Thearea receivescool afternoonbreezes fromt h e S a nFrancisco Baythat moderate the warm daytime temperatures.

The winery is a collaborationof winemakers RichardBruno and Chris Condos, who first became friendswhile they were students at UC Davis. They share along-standing passion forChenin Blanc and fondnessfor the more obscure grapevarieties.

After graduation, Chris wentto work for Pine Ridge as anEnologist, and Richard wentto Bonny Doon as their distiller. Shortly thereafter,thei r f r iendship was solidified over Chenin Blanc

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ITEM #: 811W1




46% Discount

Chenin Blanc(Shenin Blonk)

2009

VinumClarksburg, California

Color:Pale

Nose:Melon, pineapple

and citrus

Palate:Fresh melon, pear

and lime

Finish:Clean, crisp and citrusy



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5

This allows slow, as in very

slow, maturation of the

grapes without the typically

associated heat.

We’ve been influenced by

California winemakers to

believe that heat is good for

grapes. The fact is, it’s the

light from the sun, not the

temperature, that grapes

thrive on most . Light

produces photosynthesis

and more than anything

else i t ’s that

photosynthes i s

that matures the

sugars in the

g rapes wh i l e

re ta in ing the

grapes’ natural

acids. Acid is a

very important

component in

wine. It’s what

carries the flavors

from the front to the back of

the mouth.

These perfect conditions

reign in Mendoza. When

coupled with the rolling

hills, sun exposure and

exceptional soils, we have

a viticultural winner.

Tempranillo is our favorite

Spanish grape by far, and

this beauty is changing the

way we think about it in

Argentina. Try it with lamb

chops and mint pesto.

n 1962 Don Silvestre

Hinojosa planted 275

acres in Mendoza,

Argentina’s Valley of Uco.

The stony and sandy ground

of Tunuyán, Mendoza, allows

for excellent drainage of

underground water coming

from ice melting off the

Andes Mountains. At 2,600

feet above sea level it is

one of the best wine regions

of Mendoza. These wines

are born with a perfect

environment for

s l o w g r a p e

ripeness with a

mild day and

night temperature

variation between

68ºF and 77ºF.

On this land, they

comb ine the

character of the

vineyards with

family tradition and artisan

work. Here the sun is closer

and the moon and the stars

are brighter than anywhere

else. Here is where the finest

expression of the vines is

reached. This prose may

sound like hyperbole, but

there is more basis in fact

here than pomp and

circumstance. The fact is

that because of the high

elevation and latitude, there

is sunlight on the vineyards

up until way past when

other vineyards are dark.

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Tempranillo(Temp rah NEEO)

2010

2 CopasMendoza, Argentina

Color:Magenta

Nose:Black currents, leather

and plum

Palate:Rich plum and cherry

with vanilla andleather

Finish:Lovely black fruit with lots of spice



ITEM #: 811R2




39% Discount


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In the 1940s, Chilean winesgrew in popularity, thenfaded somewhat with governmental restriction on production and thenationalization of manywineries. In the 1980s,Chilean wines again hit the worldwide market,becoming an inexpensiveway to enjoy wine. Thequality of the wines caughtthe eye of many French andAmerican winemakers suchas Spain's Miguel Torres,France's Baron de Rothschild

a n d C h a t e a uLafite, and theU.S . ' s Robe r tMondavi amongothers, and today,w i th fo re ign capital and jointventures, Chile'sw i n e s a r e reaching an everwider and mored e m a n d i n g audience.

Chile has made great stridesin bo th qua l i t y and awareness with theirCabernets and Merlots. But it has been the SauvignonBlancs that have consistentlyand completely enthralledus. They are so consistentlydelicious it boggles themind. Here is yet anotherone that has it all. The freshness is a delight andwill sing with scallops, soarwith sea bass and challengechicken cordon bleu.

ol de Chile lies in theheart of the MauleValley, 250 miles

south of Santiago, the capitalof Chile. The town of VillaAlegre is known for its historical colonial houses andchurches, for the orangetrees that adorn the mainstreet of the town and thetree-lined avenues.

The winery is equipped withstate-of-the-art technology,allowing it to produce wines that surpass theexpectations oft h e m o s td e m a n d i n g consumers. Eachs tage in i t s p r o d u c t i o np r o c e s s i s submitted to strictqua l i ty- cont ro lsupervision so asnot to overlookany detail in thew i n e m a k i n gprocess.

The first vine stocks werebrought to Chile by theSpanish priests in 1548. Afew years later the first vineyards were planted andproduced the first harvest in1551. It was not until themid-nineteenth century that Chile saw a significanttransformation of its wine-making industry when anumber of wealthy familiesintroduced top-quality vinestocks such as CabernetSauvignon, Sauvignon Blanc,and Chardonnay.

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ITEM #: 811W2




46% Discount

Sauvignon Blanc(Soe ving yahn Blonk)

2008

Sol de ChileMaule Valley, Chile

Color:Very pale

Nose:Fresh apple

Palate:Slight with a hint

of spice

Finish:Apple and vanilla



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Reg Reorder CaseItem # Wine Name Retail Price Price Price

811R1 - Nero di Troia, 2010. Colle Petrito $14.99 $7.99 $95.88“Leather and earth mixed with lots of berries”

811W1 - Chenin Blanc, 2009. Vinum $13.00 $6.99 $83.88“Fresh melon, pear and lime”

811R2 - Tempranillo, 2010. 2 Copas $13.00 $7.99 $95.88“Rich plum and cherry with vanilla and leather”

811W2- Sauvignon Blanc, 2008. Sol de Chile $13.00 $6.99 $83.88 “Slight with a hint of spice”

611R1 – Cabernet Sauvignon, 2006. $17.99 $8.99 $107.88Vintage Flight“Cherry with hints of earth and spice”

611W1 – Grillo, 2010. Stemmari $12.99 $7.99 $95.88“Clean and slightly spicy”

611R2 – Zinfandel, 2008. Moody Press $12.99 $8.99 $107.88“Ripe berry and plum”

611W2 – Moscato, 2010. Canyon Oaks $10.99 $7.99 $95.88“Gorgeous musk and apricot”

711R1 – Syrah, 2007. Winemakers $17.99 $7.99 $95.88“Very clean and grapey with licorice and soft tannins”

711W1 – Chardonnay, 2010. Mezzacorona $12.99 $6.99 $83.88“Apple, pear and cinnamon”

711R2 – Syrah/Tempranillo, 2009. Destinos $14.99 $7.99 $95.88“Ripe plum, leather and earth”

711W2 – Macabeo, 2010. Destinos $12.99 $6.99 $83.88“Guava along with lime and peach”

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Cellar Notes: A report on how previous selections are faring with age.Obtained from actual tastings of wines under optimal conditions.

Classic Series:

August 2009:Merlot, 2005. Spotlight. Drink up.Moscato, 2008. Mezzacorona. Perfect now.

August 2010:Pinot Grigio, 2009. Sylvester. Best now.Cabernet Sauvignon, 2009. Santa Loreto. Still great.Carignane, 2005. Chameleon. Drink or hold.Chardonnay, 2009. 12 Apostles. Drink through 2011.

Vintners Series:

August 2009:Aglianico, 2007. Carraia. Still awesome.Torrontes, 2008. Inca. Drink up.Primitivo, 2007. Terrilogio. At its best now.Sauvignon Blanc, 2008. Lucchesi. Drink up.

August 2010:Syrah, 2005. Eagle Eye. Going strong.Sauvignon Blanc, 2007. Slingshot. Drink up.Touriga, 2008. Portugal. Carta. Still awesome.Malvasia, 2009. Portugal. Quinta do Correio. Perfect now.

Limited Series:

August 2009:Petit Verdot, 2004. Lapis Luna. Drink up.Torrontes, 2007. Ambar. Drink up.Grenache/Syrah/Petite Sirah, 2006. Roshambo. Drink up.Pinot Grigio, 2008. Vallagarina Ready

August 2010:Zinfandel, 2008. Sextant. Still great.Syrah, 2006. Calcareous. Drink or hold.Viognier, 2007. Silk Oak. Best now.Riesling, 2008. Chateau des Charmes. Drink or hold.

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worldly approach to working

his vines and making wine.

Yves has learned by working

as an oenologist in many

different areas of the world.

He worked in Australia,

California and New Zealand.

He has quite simply learned

that good wine comes from

good grapes. Yves thinks it is

important to step back and

look at his vineyards and his

wine to learn from afar. With

this objectivity he will only

continue to

improve the

qua l i t y o f

his already

d e l i c i o u s

wines.

The grapes for

this wine are

100% hand-

h a r v e s t e d .

Yves’s Cinsault

comes from a plot of 50+-

year-old Cinsault vines

planted on beautiful hillside

vineyards in Saint-Chinian.

The wine is vinified and aged

in tank. There is no oak

aging. The wine is full of

black fruit, with hints of

blueberry and white pepper.

This is a versatile wine

that can be served with

everything from red meat to

poultry, tuna, and pizza.

he first time you

meet Yves Falmet

he will take you out

to see his vineyards down a

small road into a beautiful

valley. He proudly points to

the entire hillside as his

property. Yves owns 60

contiguous acres of hillside

vineyards.

This vineyard was truly a find

for Yves. It would have been

almost impossible to own or

buy a similar vineyard in

almost any

other wine

region in

France. The

other wineries

in the area,

who sell to

t h e l o c a l

cooperat ive,

had no interest

in these steep

hillside vineyards since

they require so much work.

But for Yves Falmet, whose

family comes from the Côtes

de Barre in Champagne,

tending to steep hillside

vineyards is just a way of life.

To own an entire hillside of

prime vineyard property

was a dream come true for

Yves, and the Languedoc

was the region where it

became possible.

Yves is a young, tall man

who thrives on the hard

work required of him. He has

a poetic, philosophical and

T

ITEM #: V811R1




30% Discount

Cinsault(SIN So)

2009

Terres FalmetSaint Chinian, France

Color:Magenta

Nose:Spice with touches

of blueberry

Palate:Pure berry and spice

Finish:Delicate and refreshing



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wine classes and is a congregation point for foodand wine lovers all over New Zealand.

Owner Graeme Avery hasover 40 years of inter-national business experiencegained from his previousinvolvement in AdisInternational, a world leaderin the medical publishingbusiness. He is responsiblefor strategic planning andexport market developmentat Sileni Estates.

I n 2 0 0 3Graeme washonored withthe "NewZealander oft h e Ye a r "award byNorth & Southm a g a z i n e f o r h i s con t r i bu t ion to business,spo r t , andtour ism. In

2006 he was further honoredwith an Honorary Doctoratefrom the Auckland Universityof Technology for his servicesto sports and health.

Though the winery is inHawks Bay, the grapes camefrom Marlborough in theSouth Island, the undisputedbest area for SauvignonBlanc in New Zealand. Ourselection is one such offering, loaded with tropicalnuances and structure tohandle the most demandingshellfish dishes.

ileni Estates is amajor vineyard andwinery development

in Hawke's Bay, NewZealand's oldest establishedvineyard area. The first vintage was in 1998 andsince then the wines havewon world wide acclaim.

Sileni Estates is named afterthe Sileni who was featuredin Roman mythology along-side Bacchus, the god ofwine. They celebrated goodwine, good food and goodc o m p a n y .Sileni Estatesboasts a stateo f the a r t w i n e r ydesigned tocrush over1500 tons ofgrapes. Theirwinemak ingt e a m h a shoned theirwinemak ingskills in winer-ies around the world andstrives to maintain high standards in environmentallysustainable viticultural andwinemaking practices. SileniEstates produces hand crafted wines that reflect the unique characteristics of the vineyards.

Sileni Estates is much morethan just a winery. It is anEpicurean Centre and a gourmet food store, show-casing the finest Hawke'sBay, New Zealand and international products. Thefacility also offers food and

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32% Discount

Sauvignon Blanc(Soe ving YAHN Blonk)

2010

SileniMarlborough, New Zealand

Color:Light golden

Nose:White peach and

grapefruit

Palate:Fresh herbs,

gooseberry and lime

Finish:Tart and herbal



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Perata in Paso Robles.

Though the impetus for

buying that first parcel of

vineyard was having grapes

for his own winemaking,

Quinn has always sold the

vast majority of his crop to

other labels. Their vineyards

sell fruit to quality labels

such as Hess Collection, St.

Supery, Harrison Vineyards,

Wild Horse, Castoro Cellars,

and Fetzer. The name Opolo

is a nod to

Q u i n n ’ s

Y u g o s l a v i a n

heritage, and

is actually the

name o f a

blended rosé-

s ty le w ine

found on the

Dalmatian Coast.

Rhapsody is a masterful

blend of Cabernet Franc,

Merlot, Cabernet Sauvignon

and Petit Verdot. It is the

classic Bordeaux blend

made in a softer, more

approachable style and is

drinking perfectly right

now. Soft tannins and a

bountiful bouquet of fruit,

complemented by aging in

both French and American

oak barrels, have created a

wine with immediate appeal

that will grace a fillet like

no other red wine.

polo owners Rick

Quinn and Dave

Nichols have been

neighbors since 1997 when

Nichols bought vineyard

property adjoining Quinn’s.

Together they now own

about 280 acres of vineyards

in Paso Robles, about 200

acres on the Eastside and

80 on the Westside. The

Westside vineyards are in the

Adelaide hills, producing

wines such as

Pinot Noir and

S a n g i o v e s e ,

w h i l e t h e

E a s t s i d e

p r o p e r t i e s

p r o d u c e

varietals such

as Syrah and

Cabernet Sauvignon.

Quinn grew up in Duluth in

an Italian, Serbian, and

Croatian neighborhood. The

families would make wine

from grapes ordered from

California that would be

delivered in a boxcar. They

didn’t have any of this “pick

in the early morning and

crush a couple of hours

later.” By the time they got

the grapes, they were

already fermenting!

Quinn moved to California

in 1979 and continued to

pursue his love of wine and

winemaking. He began to

source grapes from quality

growers, such as Fratelli

O

ITEM #: V811R2




39% Discount

CabernetFranc/Merlot

(Ca-burr-nay Fronk/Mare-Low)

2006

Opolo(Rhapsody)

Paso Robles, California

Color:Deep magenta

Nose:Blackberry, black cherry, earth and

chocolate

Palate:Blackberry with hints

of earth, leather and spice

Finish:Very berry with cherry

and vanilla



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Valley is known for its premium Chardonnay andSauvignon Blanc wines. Wineproduction began in thisregion in the 1980s, and as aresult the wine facilities herehave a very modern feel.

In the 1980s, against convent ional wisdom, viticulturist Pablo Morandédecided to plant roughly 50acres of Chardonnay, Rieslingand Sauvignon Blanc inCasablanca. His instinctswere right: The brisk Pacific

breezes keep thesummer heat incheck, resulting in healthy vineswh i ch r i pen slowly and thuspick up intenseconcentration andflavor. WilliamCole pays homageto the CasablancaValley’s foggysunrise (“alba”means sunrise)

and the cooling breezes ofthe ocean (“mar” meansocean). Today Casablancahas eight wineries and morethan 10,000 acres of vines.

This selection continues our long love of ChileanSauvignon Blancs. Anotherstunner that pleases at everyturn. It’s a virtual “can’tmiss” with chicken breaststuffed with prosciutto andcheese or seared scallops.

he Chilean wine history begins withthe arrival of Spanish

conquerors in the mid-s ixteenth century. The missionaries introduced thevines to produce wine for themass. It is believed that thefirst vineyards in Chile wereplanted by Francisco deAguirre Copiapó in northernChile. The cultivation ofvines and wine productionmoved south during the nexthundred years, reachingbeyond the Bio River.

W i l l i am Co leVineyards liesdeep w i th inChile’s prestigiousCasablanca Valley,o f ten ca l l ed“ C h i l e ’ sBurgundy.” Thiscoo l c l imate vineyard near thecoast, which iscomprised of over250 contiguousacres, provides a long, warmgrowing season with coolnights to develop excellentacidity. Owned by Bill Coleand his Chilean family, thewinery specializes in cool climate varieties, likeChardonnay, making cool,crisp, clean and complexwines.

Just west of Santiago, on theroad to Valparaíso, is theCasablanca Valley. A coolcoastal climate makes thiswine-growing region idealfor white varietals, andaccordingly the Casablanca

T

ITEM #: V811W2




40% Discount

Sauvignon Blanc(Soo ving YOHN Blonk)

2009

William ColeCasablanca, Chile

Color:Very pale

Nose:Fresh herbs and

white peach

Palate:Peach with a hint

of spice

Finish:Peach and vanilla



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V811R1- Cinsault, 2009. Terres Falmet $19.99 $13.99 $167.88“Pure berry and spice”

V811W1- Sauvignon Blanc, 2010. Sileni $18.99 $12.99 $155.88“Fresh herbs, gooseberry and lime”

V811R2- Cabernet Franc/Merlot, 2006. $22.95 $13.99 $167.88Opolo“Blackberry with hints of earth, leather and spice”

V811W2- Sauvignon Blanc, 2009. $19.95 $11.99 $143.88William Cole“Peach with a hint of spice”

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V611R1 – Petite Sirah, 2008. $18.99 $13.99 $167.88Greg Norman“Leather and earth mixed with lots of berries”

V611W1 – Sauvignon Blanc, 2010. $17.99 $12.99 $155.88Santa Carolina“Fresh herbs and lime”

V611R2 – Pinot Noir, 2009. Last Chance $19.99 $13.99 $167.88“Full, but not overbearing”

V611W2 – Pinot Grigio, 2009. Simboli $18.99 $12.99 $155.88“Lovely pear nuance with honeysuckle”

V711R1 – Cabernet Sauvignon, 2009. $18.99 $11.99 $143.88Santa Carolina“Cherry with hints of earth and spice”

V711W1 – Semillon/Sauvignon Blanc, 2008. $17.99 $11.99 $143.88Eagle Vale“Hints of spice, vanilla and apple”

V711R2 – Malbec, 2009. Cliff Raven $18.99 $12.99 $155.88“Leather and earth mixed with lots of berries”

V711W2 – Viognier, 2010. Serbal $17.99 $11.99 $143.88“Asian pear and lychee”


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morning, then field-sorted toremove shriveled grapes,debris and leaves.

All of the wine is aged 15months in a variety of oakbarrels, including one-year-old wood from easternEurope, which adds structureand toast, and American barrels for added aromatics.These barrel choices, particularly the Europeanoak, provide more richness

to the middle-m o u t h o fTe m p ra n i l l o,and 15 monthswas just longenough to so f ten the tann ins bu tkeep the winevery fresh. The

wine was bottled inFebruary, 2011 and shouldimprove for four to five yearsin the bottle.

This Tempranillo is a youthful, dense wine, structured and fruit-driven.This is the natural tendencyof Tempranillo from RedCedar Vineyard. It sports afruit-driven style withenough structure, nuanceand verve to add intrigueand lusciousness. The lovelyearth component here is aperfect match for any grilledoffering from beef to lamband even chicken or salmon.

inemaker DavidFrick grew up inCorvallis, Oregon,

home of the Oregon StateUniversity Beavers andsmack in the middle of theWillamette Valley, some ofOregon’s finest vineyardland. While it was beer that first grabbed David’sattention, he discovered fermentation science classesat Oregon State, and realizedthat while home brewingwas a funhobby, wine-making heldmore o f afuture.

David got hisf i r s t w ine -making jobs inthe Napa Valleywith Trefethen Vineyards andSpring Mountain, finding hisway to Paso Robles andClayhouse in 2005. Becauseof David’s passion andknowledge that wine qualitystarts in the vineyard hespends most of his timeamong the 1400 acres ofgrapes.

The Red Cedar EstateVineyard is owned byClayhouse outside PasoRobles. Their Tempranillograpes are planted on finesandy loam soil surroundedby hills and open to thenorth. All the grapes arehand-picked into half tonbins in the cool early

W

ITEM #: L811R1




35% Discount

Tempranillo(Temp rah NEEYO)

2009

Casa de Arcilla Paso Robles, California

Color:Medium red

Nose:Earth, licorice and

black cherry

Palate:Ripe plum and earth

Finish:Concentrated with asoft tannic edge and

plummy fruit



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When John Niven andMichael Niven Blaney cameto him with their idea forTangent, he committed rightaway. Not only are Tangent’stop-line goals on par withhow Christian feels qualitywines should be made, butthe alternative white wineonly focus also makes himgrin. “I love a unique challenge, which Tangentrepresents. What made the project completely irresistible is the style of

w ine . Pu rev a r i e t a l c h a r a c t e r , higher acid,m i n e r a l i t y ,wines to gow i t h f o o d . They were likethe individualvarieties hemade in France

for sparkling wines, as wellas whites from the LoireValley and in New Zealand.”

Blending is every wine-m a k e r ’ s c h a n c e t o experiment, and this wine is no exception to that rule.Ecclestone represents a careful mix of most of thetangent varietals: Pinot Gris,Pinot Blanc, Albariño,Viognier, and Riesling. Eachis chosen its individual characteristics, and for how itmelded with the others asthe final blend was created.Try it with spicy Thai andMexican foods.

angent is a whitewine only winerycrafted by a wine-

maker paradoxically referredto as both a conventional traditionalist and a rebelliousr e n e g a d e . C h r i s t i a nRoguenant is actually aunique mix of the two. Theson of a conservative banker,he grew up in the Burgundyregion of France. Schooled atthe University of Dijon, helearned to make wine usingtime-honored traditionalmethods. Heearned not only a degreein Oenology,but a Certificateof Marketingfor Wine andS p i r i t s .Dange rous l yover-educated,he set out withhis diploma in hand, andfound there was still much to be learned. He quicklybecame interested in originaland innovative techniquesthat made the process betterand/or made a finishedwine of higher quality.

Christian’s insatiable thirstfor novel methods took him to countless countriesspread over five differentcontinents. To name a few:France, Argentina, Germany,Australia, New Zealand andKorea, where he was responsible for making theofficial sparkling wine of the1988 Olympic Games.

T

ITEM #: L811W2




48% Discount

Pinot Gris/Viognier(PEE-no GREE/vee-oh-NYAY)

2008

Tangent(Ecclestone)

Central Coast, California

Color:Golden

Nose:White peach, honeysuckle

Palate:Asian Pear and

lychee

Finish:Clean and crisp



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On these diverse terroirs,Cadas t res p roduces extremely diverse wines. Its range comprises the controlled origin wines ofPicpoul de Pinet, Coteaux duLanguedoc (red and rosé),Coteaux du Languedoc Grèsde Montpellier and Coteauxdu Languedoc TerroirPézenas, as well as red, roséand white Vins de Pays desCoteaux de Bessilles and the varietals CabernetSauvignon, Merlot, Syrah,

S a u v i g n o nB l a n c a n dChardonnay.

The key to theextraordinaryquality of thewine fromF e l i n e sJou rdan i s the site nextto the Thau

lagoon on the Mediterraneancoast of the Languedoc. It lies south of the famoussmall port of Sete, nearMontpelier, an oyster producing village Bouzigues.Just inland from the sea, thevines benefit from northernwinds and sea breezes whichhelp to maintain bothhumidity and freshness. Thisis large, endowed offeringthat would shine with roasted meats and game.

he Jourdan familyb o u g h t t h i sLanguedoc estate in

1983 when they took thefarsighted decision to moveout of a local cooperative.Their holdings total now total250 acres. Claude Jourdannow runs this estate, whichis located not far from thecity Meze. Although thedomaine is probably bestknown for producing one ofthe better examples ofPicpoul de Pinet, there arealso a numberof red varietiesplanted here.This is becauseas well asowning vineson the hillyslopes inland,the family alsoowns some onthe clay soils,nearer the sea, which aremuch better suited to redthan white varieties.

The Languedoc-Roussilloncovers a large area whichspans the Mediterraneancoastline from the Frenchborder with Spain to theregion of Provence, so as youcan imagine, the terroir isvery varied. It is the singlebiggest wine-producingregion in the world, beingresponsible for more than athird of France's total wineproduction, a staggering300,000,000 cases a year.

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32% Discount

Syrah/Grenache(See RAH Gren ASCH)

2009

CadastresLanguedoc-Roussillon,

France

Color:Dark purple

Nose:Boysenberry,

blackberry and licorice

Palate:Leather and earthmixed with lots of

berries

Finish:Concentrated, tannicwith blackberry fruit



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red and rosé wines, Tannat

and Merlot. Over 90% of the

wine produced is white and

most is exported, the UK

being its major market. The

region is best known for its

brandy, known as Armagnac.

It was first produced at the

beginning of the 14th-

century in the Pays

d’Armagnac in Gascony. They

produce almost 100 million

bottles per year.

L’etoile means “shining star”

and i s made f rom

A r m a g n a c ’ s

finest grape,

C o l o m b a r d ,

and Ugn i

B lanc . Ugni

Blanc is the

most widely

planted white

g r a p e i n

France. What

is interesting

to note is that in Italy this

grape is called Trebbiano and

is the most widely planted

white grape in that country

as well. It is not generally

highly regarded as it

produces fairly bland wine,

but is resistant to most

pests and diseases and is

generally easy to grow. In

Gascony, however it is truly

the shining star, producing

engaging and racy wines

that are the envy of more

heralded areas. Can’t miss

with shrimp tacos or ahi

tuna burgers.

t all started with a

Swiss family who fell

in love with the

Armagnac countryside in

France’s Gascony region.

Domaine de Joy Vineyards

was founded by Veronica

and Andrew Gessler. Their

sons, Roland and Olivier,

have been working on

enhancing the quality of

their white wines as well as

a selection of their finest

Bas-Armagnac liqueur and,

from what we taste, have

been hugely successful.

The Gascony

wine region

was originally

inhabited by

the Basque

people. In

1152, the

English crown

acquired the

area, produc-

ing an automatic trade for

Gascony wine to England and

abroad. The region enjoys a

Mediterranean climate with

hot, dry summers and mild

winters. The chalky soil of

the Gascony wine region is

ideal for the cultivation of

white grapes.

Gascony is the eighth-largest

wine producing region in

France and the largest white

wine area in France. Grape

varieties grown include

Colombard, Ugni Blanc,

Cabernet Franc and for the

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36% Discount

L’Etoile (Leh twal)

2009

Domaine de JoyGascony, France

Color:Pale

Nose:Slate and spice

Palate:Fresh herbs,

nectarine and lime

Finish:Clean and crisp



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Earlier LIMITED SERIES favorites at REORDER prices!


L611R1 - Syrah/Grenache, 2006. Kiamie $22.99 $15.99 $191.88 “Leather and earth mixed with lots of berries”

L611W2 – Riesling, 2006. Waipara Springs $21.99 $13.99 $167.88“Lovely peach, lemon peel and nectarine”

L611R3 – Cabernet Sauvignon/Merlot, 2006. $20.99 $15.99 $191.88Taltarni “Blackberry with hints of earth, leather and spice”

L611W4 – Chardonnay, 2009. $21.99 $14.99 $179.88 Sonoma Hills “Rich pineapple with a hint of spice”

L711R1 – Pinot Noir, 2008. Waipara Springs $25.00 $17.99 $215.88“Full, but not overbearing”

L711R2 – Cabernet Sauvignon, 2009. $23.00 $17.99 $215.88Rock Hollow“Cherry with hints of earth and spice”

L711W3 – Bianco, 2007. Ritratti $22.00 $17.99 $215.99“Lovely apple nuance with honeysuckle”

L711W4 – Macabeo, 2009. Lo Brujo $21.00 $13.99 $167.99“Guava along with lime and peach”

L811R1- Tempranillo, 2009. Casa de Arcilla $22.95 $14.99 $179.88“Ripe plum and earth”

L811W2- Pinot Gris/Viognier, 2008. $22.95 $11.99 $143.88Tangent (Ecclestone)“Asian pear and lychee”

L811R3- Syrah/Grenache, 2009. Cadastres $21.95 $14.99 $179.88“Leather and earth mixed with lots of berries”

L811W4- Colombard/Ugni Blanc, 2009. $21.98 $13.99 $167.88Domaine de Joy“Fresh herbs, nectarine and lime”

MEM

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Q

A. Look for acidity in wines—it's often an asset. Good choices include SauvignonBlancs, sparkling wines, and dry Rieslings. Lean toward richly fruity reds.They work well with cheese's salty flavors. Pinot Noirs, Syrahs, and Zinfandelsare good bets. Try different goat cheeses with wine. Overall, they are surprisingly versatile together. Avoid heavily oaked wines, such as super-oakyCalifornia Chardonnays. Their buttery richness can be overwhelming with similar qualities in the cheese. Steer clear of excessively tannic reds, such asCabernet Sauvignons. Salt and tannin are a train wreck in the mouth, so tannicreds don't work well with most cheeses. Consider the effect of added flavoringson the wine match. If a cheese is coated in black pepper or herbs, for instance,that can throw off your pairing, so take the characteristics of any flavorings intoaccount when choosing wines. Select one wine that's compatible with a wide rangeof cheeses, or several, each suited to specific cheeses. The wines that go best withthe greatest number of cheeses are fruity and on the sweet side, but with plenty ofacid to stand up to the richness of cheese.

QA. Wine is many things but not a stimulant. All alcohol acts on the body’s central

nervous system as a depressant. A person’s tolerance and capacity for amounts ofalcohol may vary with age, sex, weight, and drinking history. Most healthy bodiesprocess alcohol in the same way: The first sip irritates the tissues of the mouth andesophagus. It passes to the stomach where some of the alcohol is absorbed andthen moves into the small intestine where it quickly enters the bloodstream. Eatingfood before and during drinking greatly helps to delay this absorption. After alcoholhits the bloodstream, the mind-altering effects begin. Within minutes, alcoholenters the brain, numbing nerve cells and slowing their messages to the rest of thebody. The heart’s cardiac muscles strain to cope with the alcohol’s depressive actionand the pulse quickens. This is the point where most people feel the “rush” of a fewdrinks. As drinking continues, alcohol builds in the bloodstream and the nerve centers which control speech, vision, balance and judgment go haywire. Alcohol ismetabolized mostly in the liver. Our entire blood supply circulates through the liverevery four minutes. Enzymes in the liver turn alcohol into acetaldehyde, a highlytoxic chemical, which is then converted into acetate, and finally into carbon dioxideand water. The process is slow, about three hours for each ounce of alcohol.Therefore, despite the rumors, nothing will speed up the liver or sober you up quickly. Coffee will not quicken the process. Remember that alcohol is a legal drug.It is a historical but sometimes a hazardous anesthetic. Because it depresses thecentral nervous system, it can produce different results in different people and settings. The shy become the life of the party, the outgoing become quiet, somebecome boring or loud, others fight or brag. “It provokes the desire,” wroteShakespeare long before science knew anything about our endocrine system, “butit takes away the performance.” In moderation, drinking loosens the tongue, bondsfriendships and promotes intimacy. Always drink responsibly, with food, within yourlimits, and use a designated driver

F O R M E M B E R S O N L YF O R M E M B E R S O N L Y

“Paul, I'm planning a wine and cheese party. Whichcheeses complement which wines and vice versa?”

~ C.L., Greenville, MI

“What ingredient in wine makes me feels so hyper?”~ R.M., Santa Fe, NM

Q&A


21

V i s i t o u r w e b s i t e a t w w w . W i n e o f t h e M o n t h C l u b . c o m

f o r g i f t b a s k e t s , g i f t m e m b e r s h i p s a n d v a r i o u s

w i n e a s s o r t m e n t s .

A. Classic Series Gift Membership The gift that makes everyone smile, this ISthe club that started it all—I mean reallystarted "wine to your door." The founding feature of Wine of the Month Club is theClassic Series. First shipment arrives in ahandsome burgundy linen gift box and isaccompanied by a personalized gift card.

4 Months: $136.49 (plus applicable state taxes)



Shipping & handling included*

B. Vintners Series Gift MembershipThe most recent addition to our family at Wine ofthe Month Club, the Vintners Series gives your giftrecipient an opportunity to experience wines in aprice range that offers a wider variety of grapes andgrowing regions. First shipment arrives in a hand-some burgundy linen gift box and is accompaniedby a personalized gift card.





C. Limited Series Gift MembershipIf your gift recipient appreciates the delicate subtleties of a fine premium wine, the exceptionalspecial occasion selections you’ll find in theLimited Series are bound to please. First shipmentarrives in a handsome burgundy linen gift boxand is accompanied by a personalized gift card.





A

B

C

Gifts & More

*Shipping included for shipments going to contiguous US states. Call for Alaska, Hawaii and/or other rural US territories.

GIFTS &

MO

RE

Recipes

22

Shellfish with Garbanzos and Green Beans

Preparation:

Steam green beans until cooked through, about 10 minutes.Transfer beans to a plate and set aside.

In a large heavy pot or 12-inch skillet with lid, bring 1 cupwater to a simmer over medium-high heat. Add mussels andclams; cook, covered, until shellfish just open wide, about 3 minutes. Discard any shellfish that remain unopened after 8 minutes. Transfer shellfish to a bowl. When cool enough to handle,detach meat and discard shells from mussels and clams; reserve meat.

In a food processor or blender, purée together ¾ cup chickpeas and reserved cooking liquiduntil smooth. Using a rubber spatula, push mixture through a fine-mesh sieve into a bowl.Whisk in oil and 1/8 teaspoon salt.

Divide chickpea sauce, chickpeas, green beans and mussels among 4 plates.

Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, butcooking time will increase to 8 to 10 minutes. If using larger clams, cook clams for 3 minutesbefore adding mussels. Perfect with Tangent Eccelstone.

Ingredients:

Gri l led Pr ime RibIngredients:

Preparation:

Place the rib roast on a wire rack set on a baking sheet, sprinkle with salt and cover with dry paper towels. Refrigerateuntil the surface of the meat is dry to the touch. You can agethe meat for 2-3 days but at least 24 hours.

Remove the roast from the refrigerator and rub it all over withoil, salt and pepper. Let sit for 1 hour at room temperature.

If using a charcoal grill, light enough charcoal to last 2 hours. If using a gas grill, bring temperature to 225-250 degrees. Place the roast bone side down onthe grill and over a drip pan, not over the flaming charcoal. Cover the grill. Rotate and flip themeat every 30 minutes so that every side of the roast is exposed to the hot side of the grill.Continue flipping until a thermometer inserted into the center of the roast (but not touchingany bones) reads 125°F for medium rare, about 2 hours. Depending on the charcoal you use,you may need to add more halfway through the cooking time.

Transfer the roast to a cutting board, tent with foil, and let rest 10 minutes. Separate the ribsby cutting through the meat in between them. Slice the meat off the bone and serve withhorseradish cream sauce. Great with Opolo Rhapsody.

1/2 cup canned garbanzo beans3/4 pound green beans, halved lengthwise1/2 pound mussels (preferably cultivated),

scrubbed and beards removed

1/2 pound Manila clams or cockles, scrubbed well (see note)

1 tablespoon extra-virgin olive oilFine sea salt

1 (4-rib) standing beef rib roast (about 8 to 12 pounds)

2 tablespoons olive oil2 tablespoons kosher salt

1 1/2 teaspoons freshly ground black pepper

Horseradish cream sauce, for serving

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THE CORKBOARDTHE CORKBOARD


Membership in the Wine of the Month Club is open to anyone with an interest in andappreciation for superb wines...and excellent wine values. Membership is FREE.

Wine of the Month ClubP.O. Box 660220, Arcadia, CA 91066

Website: www.WineoftheMonthClub.comFacebook: www.facebook.com/WineoftheMonthClubTwitter: Twitter: http://twitter.com/wineofthemonth

Newsletter written by: Ed Masciana, Wine Author

CALL: 1-800-949-9463 or [626] 303-1690FAX: [626] 303-2597

ere’s a behind-the-scenes look at the Wine of the Month Club’s in-house tasting studios. Every month, Paul and Ed taste our monthly

selections on camera. Then, several times a month, Paul invites winemakerson set so he can interview them and taste their wine. We even have somefun videos, like the one where Paul demonstrates what he does with thewine he doesn’t like (hint: it involves a bowling ball).

All of these and many other videocasts can be found atwww.WineoftheMonthClub.tv.

H

wines evaluated last month: 314 • rejected: 252 • approved ... · apulia produces more wine...

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