Wines of the Month
April 2011, Vol. IV
F. Magnien Pinot Try a special pairing for this 2007 Pinot: Chermoula-Marinated Grilled Wild Salmon with Cous Cous by owner and executive chef of 307 Catering, Chef Tim Carbradilla Page 4
Nickel & Nickel 100% Single Vineyard Cabernet Sauvignon from Oakville. 94 Point Rating by Wine Advocate Page 3
Eric Montintin Sancerre Coming from the town of Savigny-en-Sancerre, just north from Sancerre proper, this wine has just received a 90 Point Review in the December 15th issue of The Wine Spectator! Page 3
Three Amigos Three red wines, all selected by, Dave & Zach, our in-house, experts based on quality, uniqueness, value, & distinction in the marketplace. Page 2
Chermoula-Marinated Grilled Wild Salmon with Cous Cous
A Tour of Argentina This past month, Liquor Store owners Stephan Abrams and Megan Shervin traveled to Argentina on a wine scouting trip that spanned over 300 miles of South American wine growing territory, some of Argentina's most celebrated vineyards and the locations of numerous philanthropic ventures funded through proceeds from wine sales back in the States.
Some highlights of the trip included exclusive tastings with Suzanna Balboa, Crios, and Ben Marco. Stephan & Megan also visited rural medical facilities and school buildings funded through the sales of Los Cowboys wines. TLS will be importing in a number of new wines discoved on the journey so keep your eyes peeled for new selections from the most value-driven wine growing region in the world.
Pennywise Petit Syrah The majority of this blend was a Lodi vineyard that grows in the southern Lodi district closer to the rolling hills to the west. This Syrah was left to hang until the first week of November; this long hang time allows the fruit to develop a more pronounced fruit component. For this same reason, we added some of our Clarksburg grapes to this blend to add jammy
fruit flavors and dark color. We added some from our Paso Robles estate for structure and finished the blend by adding some fruity, earthy Lodi Syrah, Ruby Cabernet and a dab of Lodi Merlot and Petite. Boasting rich garnet color, this blend has aromas of bourbon soaked cherries, blackberry preserves, smoky caramel, and sweet
basil. In the mouth, this wine starts with a punch of black raspberry, currants, dark molasses, and dried strawberr y. The finish shows notes of cranberry, soy, figs and espresso.
La Grange de Combes Roquebrun The Cave de Roquebrun are situated in the village of Roquebrun on the banks of the River Orb. The vineyards are spread over an area of 500ha of south facing, schistose (mica and quartz) hillside in the Haut Languedoc National Park. This is excellent terroir for GSM. These wines are fantastic value for money and illustrate clearly the
reason why St Chinian has be perfect with red meat. become so popular in France in recent times. "Fresh, intense minerality alongside the smooth red Very nice dark robe. fruit and Complex nose, with crushed plump redfruits aromas. The attack body. develops little red fruits Score aromas. In mouth, the structure is supple and very Bronze well balanced, with spices Medal." aromas. Very pleasant (Decanter World Wine during a meal, this wine will Awards, 2009)
Releaf Blend Releaf Cabernet Sauvignon, Merlot, and Shiraz offers intense flavors of blackberry, cassis and vanilla spice. Merlot adds plumy and red cherry notes plus a suppleness that balances Cabernetâ€™s structure, while Shiraz adds a peppery blackberry pie characteristic. The blend perfectly balances the fabulous fruit flavors, structure, and acidity,
yielding a concentrated complexity.
with medium-to-full body..." and -88 pts The Beverage "...Aromas of currant, Tasting Institute honey, and praline follow through on a soft, supple A nice entry to a dry-yet-fruity discovery from South Africa... Fairly complex for a wine in this price category, it is inviting and approachable.
Recipes Ideas Online
Nickel & Nickel Kelham Cabernet 100% Cabernet Sauvignon. The 43-acre Tench Vineyardis situated on the eastern edge of Oakville along the Silverado Trail. The 2007 Kelham Vineyard Cabernet Sauvignon is compelling with its firm and structured core that carries ripe, almost jammy, blackberry and cassis flavors. The fruit is further complemented by notes of black tea, cigar and tar, which integrate with the soft notes of toasty French oak. The final impression is that of an extremely long finish that highlights the concentration and weight
that this vineyard creates. "Even more opaque ruby/purple-tinged (almost blue/purple) is the 2007 Cabernet Sauvignon Kelham Vineyard, which comes from a western hillside vineyard planted three decades ago. Like all the other wines, it is 100% Cabernet Sauvignon. Classic creme de cassis, vanillin and spice box aromas emerge from this full-bodied, dense, rich wine. Approachable now, it promises to be even better in 4-5 years and last for two decades or more."
-94 pts Advocate
Our recommend pairing is grilled steak with rosemary and garlic. View this product on our website for a specially prepared recipe and a video tasting.
Eric Montintin Sancerre Coming from the town of Savigny-en-Sancerre, just north from Sancerre proper. Grapefruit aromas, it finishes with citrus overtones rather than the grassy, herbaceous notes some others might exhibit. A small production producer, offering good value. Monsieur Montintin has developed for us a "recession-fighter" Sancerre, or a Sauvignon VDP (Vins de Pay de La Vallee du Val de Loire) where the
grapes come from a vineyard just 500 meters from AOC vines, and the resulting wine, made by Eric tastes better than many AOC Sancerres that we have tasted."
quince flavors that extend through the finish, while fleur de sel and flint notes add a riveting feel underneath. Drink now Ripe green fruits through 2011. predominate here with a great tangy crispness. Very - 90 pts, Wine dry, medium-bodied style Spectator with a long lively finish. The ripeness of the fruit adds to Pair with white the character of this fine fish with lemon Sancerre. Excellent value. or dill. Excellent as an "This superfresh white offers aperitif. straw, lemon zest and
Visit wineliquorbeer.com/wotm for food pairings, recipes & more. 3
Frederic Magnien Pinot Noir Magnien says this 2007 is the best “basic" Bourgogne he’s ever made, and we’re hardpressed to disagree. Round and sweet, with endless spicy fruit and suppleness in the middle that makes drinking almost too easy. Aged 10% in new wood; Magnien sourced concentrated berries from mostly Brochon, on the Gevrey side, as well as from Marsannay and Fixin (and a small helping of declassified ChambolleMusigny and Morey-St.Denis fruit, too.) A simply gorgeous wine made for pleasure -- drink it tonight! Clear ruby with reddishorange glints. Appetizing black-cherry aromas and a hint of tomato skin. Juicy and ripe, tart-cherry flavors laced up with fresh acidity and an edge of tannins. Not overly complex but nicely structured, shows at least moderate cellar potential for maybe three to five years. Our reommended pairing is Pork chops Liègiose, a simplified version of an old Pierre Franey recipe: Sauteed and then topped with shredded Gruyère blended with seeded Dijon mustard.
Try an original recipe for ChermoulaMarinated Grilled Wild Salmon with Cous Cous by owner and executive chef of 307 Catering, Chef Tim Carbradilla, a specially selected pairing for this the Frederic Magnien Pinot Noir 2007
Chef Tim Cabradilla is the owner and Executive Chef for 307 Catering, a catering, private chef, and cellar management company. Chef Tim has cooked in the valley since 1997 and specializes in intimate wine-themed dinners. In addition to being a proud former TLS employee, Chef Tim gained certification through The Court of Master Sommeliers in 2001.
SALMON -2/ 6 oz wild Salmon Filets -kosher salt and pepper to taste CHERMOULA MARINADE - 1 tsp coriander or finely chopped cilantro - 3 cloves garlic, minced - 3/4 C Extra Virgin Olive Oil - 1 TB Paprika - 2 TB lemon juice Combine all with a whisk * Chermoula is an essential marinade used in Tunisian, Moroccan, and Algerian cooking. Although ingredients can vary widely, the first 2 ingredients are usually garlic and coriander. COUS COUS -1 TB Extra Virgin Olive Oil - 2 C Chicken stock, Vegetable stock, or water - 1 tsp salt - 1 C Cous Cous - ¼ C chopped fresh mint - ¼ C tomatoes, chopped Bring olive oil and stock to a boil over med-high heat. Add Cous Cous and salt all at once. Stir to combine. Cover and remove from heat. Allow Cous Cous sit undisturbed for 5 minutes. Remove cover, add mint and tomatoes, and fluff with a fork. Serve. Place salmon in the chermoula and allow to marinate for 30 minutes or up to 90 minutes, but no more. Grill salmon to desired doneness and serve over Cous Cous.