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August 04' Monthly Newsletter - Summer Grilling
with Wine
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Member,
Let’s roll out the grill, summer’s bounty is at the
ready! Fresh ears of sweet corn, lush ripe tomatoes, cucumbers bursting
with flavor – everything necessary for a wonderful weekend
afternoon of delicious food and our great Club wines to match with
your menu.
Backyard BBQ is the best when the fish are jumpin’ and the
garden veggies are ready for grilling. Here’s a quick tip
about grilling fish – use a cedar wood plank to grill your
fish. Soak it in water first (1 hour), and then put your fillet
of salmon, halibut, trout or other fish on the wood. Brush with
a little olive oil and a bit of sea salt, then grill for 10 –
12 minutes at 400°F. It’s amazing how moist the fish remains
and what the wood smoke flavor adds.
We hope you will be pleased with the current wine selections from
each of our clubs. This month, we are offering a select group of
wines (see pg. 6–7) that will help make your outdoor BBQ a
big success!
August announces the unveiling of our New Worldwide Connoisseur’s
Wine Club. Club members will be introduced to Our Wine Tasting Panel’s
favorite varietals from the best regions and greatest winemakers
throughout California and the world. That’s right, the world!
Each month now, we’ll present to you two wines – one
red, one white – that represent our selected winemaker’s
private stock, the award-winners. These are wines that are not just
delicious but extraordinary. Enjoy the summertime!
Fine Wine Travel Adventures:
First Annual “Paso Robles Wine University,” Sept 18–19,
2004. The first program of its kind offered by a world-class
wine region and includes courses, tours, and tasting. Designed
to offer students a hands-on interactive program about wine
and viticulture. Info: www.pasowine.com.
NOTE: Important Information
- You may have noticed that your club wines arrived at a different
time this month. We have improved our shipping schedule and from
now on, you can expect your wines at about the same time each
month. To receive automatic UPS shipment notification please send
us your email address if you haven’t done so already.
- For Members who pay by check, it is important that your payment
is not delayed, which will hold up your next shipment. To avoid
any shippping interruptions, many members have switched to credit
cards – it’s easy and insures delivery. If you would
like to change to a credit card payment option, please call us.
As always, any questions you may have, please feel free to call
our helpful customer service staff at 800-615-7304. You may also
email us at info@atasteofcalifornia.com.
President
Founder
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This Month's Wine....
Sangiovese
by Sharon Rosenbaum, Senior Wine Buyer
Sangiovese is the primary grape used in Northern Italy in
the region of Tuscany to make Chianti and also for Brunello
di Montalcino – where it is known as Sangiovese Grosso.
It is also widely grown in Emilia Romagna and Umbria as well.
This wine grape is experiencing increased interest and plantings
around the world, but especially in California. Here Sangiovese
produces wines that are spicy, with good acid levels, smooth
texture and medium body – wines that pair well with
many foods. In the right climates and with controlled yields,
Sangiovese can be made into well-structured and full-bodied
wines. It can easily be blended with other grapes for good
results. In Italy’s Tuscan region it is blended with
Cabernet Sauvignon to produce a class of wines now known as
the “Super Tuscans”. This experimentation is going
on in California as well with a number of red varieties.
Food choices are abundant. Of course grilled beef, wild boar,
and a number of tomato-based dishes are naturals. Roasted
or grilled summer vegetables dressed with extra virgin olive
oil are simply delicious. And don’t forget the aged
Parmigiano Reggiano.
VOE Vintners 2002 Sangiovese, California
Total Acid: .55 g/l
Alcohol: 13%
Residual Sugar: .02 g/l
Cellaring: 2-3 years
Panel’s Notes: This Sangiovese offers a wonderfully
concentrated nose of cherry and cassis. A characteristically
lively acidity balances the ripe fruit and makes this wine
a perfect partner for tomato-based dishes.
Winery Background: Best known as the classic wine of Tuscany,
although it is widely grown throughout Italy. It varies greatly
from area to area. Partial barrel-aging adds a velvety texture
and spice notes to the finish.
Food: Perfect match with a grilled prime T–bone steak.
Also great with marinara sauces, mushrooms and Parmigiano
Reggiano cheese.
La Vela 2001 Sangiovese, California
Total Acid: .60 g/l
Alcohol: 13.0%
Residual Sugar: .50 g/l
Cellaring: 1-2 years Panel’s Notes: Aromas of sweet
oak and cherry, and flavors that are complex and clean. Tannins
are ripe and gentle allowing the flavors of sweet cherry,
a nice earthiness and a touch of leather to shine through
the finish.
Winery Background: Produced from one of the oldest Sangiovese
vineyards in California located in the Central Coast area
of Paso Robles. This wine displays a deep color with a tinge
of burnt orange around the edges.
Food: A delicious partner for mushrooms, roast poultry and
beef, and roasted vegetables. Great choice with an aged Provolone
cheese.
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Food Recipe
to accompany Sangiovese
by Camille Stagg
Camille Stagg is a food, wine and travel journalist and author.
Her latest book is "The Eclectic Gourmet Guide to Chicago"
(Menasha Ridge Press). She was food editor of both the Chicago
Sun-Times and Cuisine magazine. |
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Pasta with Italian Sausage
and Mushroom Sauce
Ingredients
1 tbsp olive oil, or as needed
2 large cloves garlic, minced
1 green pepper, seeded, cored, coarsely
chopped
3/4 lb fresh mixed mushrooms, sliced
4 pre-cooked mild or spicy Italian
sausages, about 4 ounces each, sliced
crosswise in 1/2-inch slices
1 tbsp + 1 tsp chopped fresh oregano
1/3 cup Sangiovese
3 tbsp chopped fresh plum tomatoes
Freshly grated black pepper
1/3 cup chopped fresh parsley
Cooked rigatoni for 4
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Preparation
Pour oil into a medium nonstick skillet over moderate heat;
sauté garlic until softened, about 4 minutes; transfer
to dish and reserve. Sauté green pepper until softened,
4 to 5 minutes; transfer to dish with garlic. Sauté
mushrooms until softened, about 3 minutes; transfer to dish
with pepper and garlic. Brown sausage slices, about 5 minutes.
Drain excess fat.
Return garlic, green pepper and mushrooms to pan with sausage.
Add oregano, Sangiovese and chopped tomatoes; bring to simmer,
cook and stir 4–5 minutes. Season to taste with black
pepper. When ready to serve, pour sauce over cooked rigatoni
and toss well in a large serving bowl. Sprinkle with parsley.
• Makes 4 servings • |
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Quote:
"When wild with much thought, 'tis to wine I fly, to sober me".
Herman Melville: Mardi
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