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September 03' Monthly Newsletter
Fine Wine Adventures
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
This month our newly combined newsletter presents Pinot Blanc white
wine for the Monthly Club and Cabernet Sauvignon for our top-shelf
club, Connoisseur’s Selections.
Pinot Blanc offers the taster some delightful flavors to match
with a wide
range of delicious foods. Notice the light almond scent combined
with generous citrus aromas and flavors. This classic grape yields
a nicely balanced, crisp white wine. It’s refreshing to the
palate as well as complementary to the food.
In Italy it is known as Pinot Bianco, where it has become most
famous for its refreshing qualities. In the French Alsace, Pinot
Blanc is recognized for its mouth watering crispness and pairs well
with the local hearty cuisine of
full-flavored sausages, game dishes and casseroles.
Our Connoisseur’s Selections wines are two Cabernet Sauvignons,
America’s premier red wine. The Random Ridge is from Napa’s
famed Mt. Veeder region and the Ventana Vineyards Cab is estate-grown
deep in cool, southern Monterey. As we approach the fall months,
it’s nice to have some great Cabernet to sip in the evening.
President
Founder
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Fine Wine Adventures
Monticello Wine Festival at Boar’s Head Inn, Charlottesville,
VA. 10/4-5/03. Enjoy the great taste of premier wine from
the Monticello Viticultural Area Wineries. Great food, music,
artisan exhibits, beautiful location. 11a.m.-5p.m. Information
at 434-296-4188 ext. 21
Halloween & Rocky Horror Review from 10/30-11/1/03. Henke
Winery, Cincinnati, OH, For information go to www.henkewine.com.
Call for reservations 513-662-9463
Monterey Harvest Celebration, 11/7-8/03, visit Monterey County
wineries and restaurants as they roll out the carpet for the
weekend. Open house at Ventana Vineyards tasting room –
831-372-7415 for details
SW Michigan Wine Trail Holiday Spice Tour 11/8-9/03, 12:00
to 5:00 pm. $25 per person, available at all wineries. Visit
each winery and collect ideas for appetizers and sweet treats
paired with the perfect wine. Info at www.miwinetrail.com.
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This Month's
Wines....
Pinot Blanc
by Sharon Rosenbaum, Senior Wine Buyer
Pinot Blanc produces high quality, dry-style wines in many
of the world’s
premium wine growing countries, including France, Germany,
Austria and Italy. In California there are almost 2,000 acres
planted, much of which is used as the base for good quality
sparkling wine, while some is used for white wine blends.
Often compared to Chardonnay, Pinot Blanc is the white grape
cousin of the noble Pinot Noir.
In many of California’s blind tastings, Pinot Blancs
have held their own
against the more expensive Chardonnays. This is possibly due
to the more subdued style of winemaking that seems to suit
Pinot Blancs, as well as to the regular use of high quality
winemaking techniques that are used for Chardonnays.
Compared to Chardonnays, yields are relatively high –
three to five tons of grapes per acre as opposed to one to
three tons – and sugar levels are somewhat lower. Pinot
Blanc wines are meant to be served chilled, though not too
cold.
Hunterwood Estate Pinot Blanc
Vintage: 2001
Region: Central Coast
Total Acid: .71 g/l
Alcohol: 13.2%
Residual Sugar: 0
Cellaring: 1-2 years
Panel’s Notes: Crisp and fruity with aromas and flavors
of citrus and apple.
A fine balanced and lingering finish.
Winery Background: Hunter-wood Estate is a tiny winery tucked
in a coastal
valley by San Miguel along the Central Coast. The wine is
delicious now.
Food: Seafood, poultry, light pasta dishes. Creamy cheeses.
Oak Brook Pinot Blanc
Vintage: 2001
Region: Monterey
Total Acid: .80 g/l
Alcohol: 13.7%
Residual Sugar: 0
Cellaring: 1-2 years
Panel’s Notes: Mouthfilling with flavors of pear and
honeydew with a touch of
toasty oak.
Winery Background: Mature, family-owned Monterey vineyards
produce this fine Oak Brook Pinot Blanc. The wine has been
partially barrel-
fermented for richness.
Food: Grilled poultry, seafood, veal, light, sharp cheeses.
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Food Recipe
to accompany Pinot Blanc
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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Dill-Marinated Blue Marlin
Steaks
Ingredients
• 1½ lb blue marlin steaks ½–inch
thick,
rinsed, patted dry
• 2/3 cup Pinot Blanc
• 2 tbsp fresh lime juice
• ¼ cup olive oil
• 2 medium cloves garlic, crushed
• 1 tbsp and 2 tsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• Salt and pepper
• Lime wedges
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Preparation
Place fish in a shallow glass dish. In a glass measuring cup,
combine wine, lime juice, oil, garlic, dill, and parsley. Pour
over fish, turning to coat all sides. Marinate for 15 minutes.
Preheat grill. Place fish steaks on grill. Cook over medium-hot
coals 2½ minutes per side, occasionally basting with
marinade. Fish should just begin to flake; center should be
slightly rare when removed as fish will continue cooking.
To broil: place steaks several inches from heat for 2 to
3 minutes, turn and cook another 2 minutes, occasionally basting
with marinade. Remove from heat. Add salt and pepper to taste
and serve with lime wedges.
Makes 4 servings.
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Quote:
“Wine is the divine juice of September"
Francois Voltaire
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