Wines of the Month
March 2011, Vol III
The Velvet Devil Try an original recipe for Chipotle Artichoke Dip from Rising Star Cafe's Chef Tom, specically created for pairing with this Washington State Merlot. Page 4 & 5
Finca Anzil Toro Toro is the most western portion of the Castilla Y Leon region in Spain. Tempranillo is the number one grape used here. Page 2
Ruca Malen Yauquen Yauquen” is a word from the Mapuche language that means “to share a drink with a friend”. endoza, Argentina is the source of some of the finest Malbecs ever. Page 3
Parusso Barolo '04 Made from Nebbiolo grapes, located in Mariondino (Meriondino) in the area of Castiglione Falletto. Page 3
Chipolte Artichoke Dip by Chef Tom
VIP Wine Tastings Next month, look out for our NEW VIP WINE TASTINGS. Starting the Second Tuesday in April, we'll be having an exclusive event for some of our VIP customers. We'll be exploring every inch of Spain and their beautiful wines from Rioja to Rias Biaxas, everything from the classic Tempranillo to the odd-ball Albarino. We have limited space for this event so keep you eyes peeled for information on how to sign up.
hours, they will delve into the history of the various featured wineries as well as the unique terrior and vinification processes that make each vintage unique.
Our two sommeliers Dave Erickson and Zach Padilla will be selecting a diverse grouping of Spanish wines. Over the course of a few
These new VIP Wine Tastings are an expirement. We hope you join us in making them a lasting success!
This VIP tasting will combine the social atmosphere of the free public wine tastings we hold every friday from 47pm at the store with an advanced element for the vinophile interested in working one-on-one with our wine experts.
Finca Anzil Toro Toro is the most western portion of the Castilla Y Leon region in Spain, which also includes Ribera Del Duero and Rueda. The area is located about 100 miles Northwest of Madrid straddling the Duero River. The number one grape produced in the area is also the same grape used here, Tinto Roriz, also known as Tempranillo. The area is know for having a high
elevation (2,600 feet) and rapidly changing weather patterns causing amazingly deep wines. After a manual selection of the best fruit and a gentle destemming, there is a pre-fermentation maceration for 5 days. The alcoholic fermentation takes place at 26-30ºC, with frequent "remontages" and 2 or 3 "delestages". Superlative
extraordinary concentration and density that gives this wine an elegant finish thanks to its ripe, velvety, fleshy tannins. Pairs well with all meat dishes and strong cheeses, but is particularly suited to venison and roast with pork.
Gundlach Bundschu Gewürztraminer The 2009 growing season lent itself well to producing some of this vineyard's finest wines to date. Springtime was pleasantly warm and mild as flowering progressed, with only calm winds coming through the Petaluma gap. The heat of the spring and early summer was comfortably average as the vines developed a strong canopy.
They progressed through summer and early fall with moderate weather that was both a winegrower and winemaker’s dream. This is a classic DRY gewurztraminer, with fragrant orange blossom, sweet orange zest and white flower aromas with wisps of clove and coriander. Crisp yet creamy
flavors of blood orange, white pear, lychee and kiwi fruit with a drop of meyer lemon. Lush fruit flavors lead to a dry, vibrant finish that lasts for a long time. Wonderfully bright and fresh in its youth.
Tabali Pinot Noir 100% Monastrell (A thickskinned grape that makes Spanish medium to fullbodied red wines; lots of tannin, blackberry, spice, pepper, and leather nuances) aged 6 months in French and American oak. Dark ruby in color. Exhibits aromas of earth herbs red berries and toasty oak. Plums cassis and chocolate flavors all show up towards the end after a mid-palate
delight of sweet cherries. Best food pairings for Monastrell: red meat especially grilled or stewed. Works well with sirloin beef, kabobs, mushroom infused risotto served with double thick veal chops and center cut pork chops on-the-bone. From the non-irrigated 3560 year old vine of the “Las Gruesas” vineyard. 800
meter limeston e soil. 50% aged in tank, 50% in French oak barrels.
Recipes Ideas Online 2
Ruca Malen Yauquen Mendoza, Argentina is the source of some of the finest Malbecs ever made. In this warm, dry climate Malbec achieves ripeness giving the wine a velvety texture and intense flavors of blackberry, and pepper. It is widely regarded that malbecs achieve a level of complexity that challenges Napa or Bordeaux.
implemented during planting in 2001. C The Agrelo Valley has deep silty soil, rocky in depth, with good drainage. These vines were planted in 1990 using the vertical trellising system.
“Yauquen” is a word from the Mapuche language that means “to share a drink with a friend”. Yauquen is the value line of wines made by These Malbec grapes are Ruca Malen. grown in the Uco Valley where the soil is sandy and The nose is spicy with ripe rocky with very good cherry and plum aromas. It drainage and poor in organic is packed with fresh, sweet matter. Drip irrigation was tannins and the vibrant
acidity maintains a good balance. Long and persistent finish enhanced by fruity notes and mild toasted hints. "Ripe and forward, offering a solid core of raspberry and melted fig flavors laced with red licorice and spice notes." -86 pts, Wine Spectator
Parusso Barolo Mariondino Made from Nebbiolo grapes, located in Mariondino (Meriondino) in the area of Castiglione Falletto. "This parcel in Castiglione Falletto, which Parussodescribes as a "premier cru," faces east and north and is usually picked late) Good full red. Cool aromas of currant, spices, rose petal and musky dried fruits. Pliant and spicy, with very good energy and cut. Not a big wine but boasts excellent precision and a juicy purity of flavor. The tannins are substantial but avoid
dryness. (In fact, this one makes the normale seem dry.) "Not a large wine," notes Parusso, who says that owing to the wine's typical oriental spice character he gave the 2003 release a rather exotic orange label."
notable harmony. The firmer tannins that are the hallmark of this site are evident, but they are superbly balanced by the wine's fruit and - 90 pts Stephan Tanzer aromatics. This is a lovely "The 2004 Barolo Barolo from Mariondino reveals the Marco Parusso." essence of tar, roses, violets, plums, prunes, -92 pts Robert herbs and sweet toasted Parker oak. It is a delicate, pristine Barolo that offers outstanding length and
Visit wineliquorbeer.com/wotm for food pairings, recipes & more. 3
The Velvet Devil WHY VELVET DEVIL? tastes like merlot—and to IT MAKES MERLOT SOUND the vineyard—wine that SEXY... BECAUSE IT IS! tastes like where it was grown. The wines are full of First there was K Vintners, flavor, balanced, and true then the Magnificent Wine to their place of origin. Company and now winemaker Fermented in stainless steel Charles Smith and French oak aged, this brings you his Washington State Merlot latest revelation. had bright violet-red color Charles Smith that extends to primary Wines: The aromatics revealing Modernist chocolate covered cherries Project is a and suggestions of smoke response to and cedar. A purposefully how people elegant tannin profile puts generally this Merlot in an entirely consume new category, providing an wine today, ultra-smooth character that that is will appeal to all palates. immediately …as in Bright ruby-red color immediately extends to primary after being aromatics revealing soft red purchased plums, and suggestions of at a market, smoke and cedar. restaurant or bar, to be The Velvet Devil is best drunk paired with grilled beef, full straight flavored cheeses, roasted away. Wine in this category chicken, duck, garlic, lamb, is typically either simple, or mushrooms, and pork. is a wine that would be much better a few years down the road. ‘Modernist Project’ wines are about putting as much into the bottle as possible. The intent is to create wines to be enjoyed now, but with typicity with regards to variety—that is merlot that
Try an original recipe for Chiplotle Artichoke Dip by Rising Star Cafe's Chef Tom, a specially selected pairing for this this Washington State Merlot
The Rising Sage Café inside the National Musuem of Wildlife Art Just five minutes north of the town of Jackson and a short drive from Spring Creek Ranch, located inside the National Museum of Wildlife Art. The Rising Sage Café has a full service lunch menu and an experienced catering staff to host your high level events. In the summer relax on the deck and enjoy the spectacular views of the National Elk Refuge and the Sleeping Indian.
Published on Feb 28, 2011