The more you know, the more you'll enjoy
This Month's Featured Varietal: Pinot Grigio / Pinot Gris
Discover the exceptional wines of Milani
Meet our Wine Panelist Sara Malone
Sara's Food Recipe
Serve wine with your favorite snacks
America's top wine spots
Newsletter Archives

Dear Wine Lover,

The more you know, the more you'll enjoy.

One thing I've come to appreciate is that wine really tastes better if you know something about it. While this doesn't mean you have to spend a lot of time reading wine books, a little knowledge can substantially add to your enjoyment level. Specifically, I like to know where the wine came from, some background about the winery and I want to have some reliable food recommendations. I'm also curious as to how long to hold the wine. With this information I'm prepared for an exciting wine adventure. I might even imagine myself in the vineyards. Clearly, wine enjoyment is a personal pleasure.

That's why I think you'll find the Tasting Notes in each newsletter really do enhance your enjoyment of the wine. This month's newsletter also features helpful tips on wines to serve with snacks and everyday dishes as well as an inside look at two of Sonoma's top wine spots. So here's to your wine drinking enjoyment!

Enjoy your wine!

Cheers!

John Davis
Founder & Chairman

This Month's Featured Varietal: Pinot Grigio / Pinot Gris

Pinot Grigio (pee-no gree-joh) and Pinot Gris are actually the same white grape, with two different names. In Italy and California this wine is known as pinot grigio, while in Oregon and France it's known as pinot gris. Other countries use the terms interchangeably. Whether it's from California, Oregon, France or Italy, Pinot Grigio is now one of the most popular white wines available. The pinot grigio grape is a white mutation of the pinot noir grape, which is red. The history of this grape variety dates to the 14th century, when it was discovered by monks in France. Its popularity soon spread to Italy, where it continues to be widely planted in the Friuli region. The Italian version is typically dry and light, with a mineral taste. California's output can be richer in flavor, but still has the mineral taste. Often, it finishes with a lemony or citrus flavor. French Pinot Gris wines are more fruity and flowery, though they still have the mineral aroma. Flavors can range from peach to grapefruit to melon.

Typical aroma and flavor descriptors for Pinot Grigio include vibrant citrus, pear, pineapple, minerals, spices and flowers. Good acidity gives this wine a crispness that makes for versatile food pairing. It's often blended with small amounts of other white varieties, such as Sauvignon Blanc and Chardonnay, to enhance the bright fruit complexity.

As for color, Pinot Grigio is typically a pale, straw-like yellow with some golden hues thrown in. The texture of a Pinot Grigio is worth noting, as it has very smooth, almost silk-like overtones that leave an impression on the palate.

Pinot Grigio pairs nicely with seafood, light pastas and cheese/cracker combinations. It makes a great aperitif and is perfect for grilled picnic foods. Since this wine is fairly acidic itself, avoid pairing with foods that have high acid contents.

Discover the exceptional wines of Milani

This month's Milani Veneto 2005 Pinot Grigio comes from a family-owned and run winery in operation since the 1860s. It's located among the picturesque hills north of Venice and is known for producing award-winning wines. The vineyard boasts a villa so beautiful, it's been featured in some of the country's most romantic movies.

The Veneto region, where the winery is located, is probably best known as the setting for Romeo and Juliet. Vineyards here produce a wide range of the world's favorite red and white wines, and Pinot Grigio tops the list. At the winery, the careful selection of grapes before crushing, temperature control in various stages of vinification and care in the refinement all help ensure quality.

The founder's grandson along with his 4 sons, run the family business today. The new head office is equipped with a 5,000 mq underground cellar to stock and refine products at carefully controlled temperature and humidity. Bottling takes place with the use of the most modern technology, at a rate of 14,000 bottles an hour. The winery's 2005 Pinot Grigio is crisp, delicate and completely refreshing with aromas of apple and pear and flavors of lemon and grapefruit zest. It is delicious as an aperitif or when partnered with light seafood or poultry dishes. Let it breath and luscious flavors of lemon and grapefruit zest bring out the nuances of Asian-style spiced seafood, breaded calamari and even grilled sausage.

Sara Malone sees wine as an integral part of a meal

Sara Malone lives with her husband, Ron, at the Circle Oak Ranch in Sonoma County. Although she recently retired from two decades on Wall Street, Sara's academic background and longtime passion is gardening, which has naturally evolved to a love of food and wine. Her wine collection began simply to complement food, but she admits that it has taken on a life of its own! While her husband's focus on the ranch is raising and showing cutting horses, Sara plants and tends an organic vegetable garden from which she harvests vegetables and herbs year-round. She shares one of her favorite preparations in the recipe below.

Sara's Notes - In California we grill 365 days a year (sometimes holding an umbrella...). For the rest of the country, if you're making this recipe in March, you can sauté the scallops instead of grill them. Sara's website: www.circleoakranch.net

Recipe - By Sara Malone

• 12 oz baby salad greens or young leaves of Boston, Bibb, Romaine, etc
• 20 cherry tomatoes, halved
• 2-3 stems parsley, chopped fine
• 1 avocado, sliced

• ½: cup orange juice
• ¼:cup lemon juice
• 1 Tbsp grated ginger
• 1 Tsp chopped garlic

• 3 Tbsp Champagne-Citrus Vinegar, or a good, flavorful white wine vinegar
• ½ cup plus 1 TBSP best quality olive oil
• 1 shallot, diced fine
• Salt and freshly ground pepper

Turn on grill or make charcoal fire.

Combine the first three ingredients in a large bowl, tearing large greens as necessary. Mix dressing and allow to stand while preparing scallops, to soften shallots and allow flavors to blend.

Place scallops on clean, oiled grill and cook over medium-high heat for about 2-3 minutes per side. They should be just barely cooked inside.

Toss greens in most of vinaigrette, divide onto 4 plates. Arrange 5 scallops and sliced avocado on top, drizzle remainder of dressing over scallops. Serve immediately.

Serves 4 as a lunch entrée or light dinner. This can easily be used as an appetizer by reducing the portion size.

Serve with crusty bread and a crisp white wine. I prefer a Pinot Grigio because the marinade brings out the citrus notes in the wine.

Variations: you may sauté the scallops in oil rather than grill them.

Serve wine with your favorite snacks

Of course, the best advice in pairing wine with any food is to enjoy the wines you like with the foods you like. But for those seeking a little guidance, here are some delicious pairings for America's favorite snacks.

Potato Chips:
Light and crisp Pinot Gris (or the Italian Pinot Grigio) will balance the oil and salt of chips. Merlot is delicious with onion-flavored chips, or with chips and sour cream dip. Zinfandel stands up nicely to barbecue chips.

Popcorn:
A light Chardonnay (or Macon Blanc from France) has a nice fruit and tart acid balance which is great with popcorn-especially cheese-flavored or buttered popcorn.

Pretzels:
A fruity wine with a little sweetness, like White Zinfandel, makes a nice counterpoint to the salty pretzel, and works even better as a complement to pretzels and a tangy mustard dip.

Nuts:
Mixed nuts and nuts with dried fruit are especially good with a soft, fruity red wine like Beaujolais, Chianti, or a Sangiovese. They all work well whether the nuts are roasted, raw, or salted.

Vegetables and Dip:
Smooth and fruity Merlot balances the herbaceous veggies, but for those who want to accentuate the flavors, a crisp, dry Sauvignon Blanc will fit right in with your snack and please your palate, too.

Pizza:
The ultimate party food is also the most wine-friendly snack imaginable. You can't go wrong with Chardonnay or Pinot Grigio, and red wines like Chianti, Syrah (or Shiraz) and Zinfandel should be in every pizza-lover's pantry.

Tortilla Chips and Salsa:
It's hard to beat a fresh glass of Chardonnay with its supple fruitiness as a complement to a lively salsa. If nachos are your variation on a theme, a spicy red wine like Zinfandel or Syrah will be a delicious match.

Chinese Take-Out:
Open those white boxes of intensely flavored delights (or just microwave the egg rolls) and pour a cool, white wine with lots of fruit to balance the spice. Riesling fills the bill very nicely, but White Zinfandel works well, too.

Enjoy these wines with your favorite foods

Hamburgers - Many wines work here, including Beaujolais with its light tannins and juicy fruit. If you add ketchup, the Beaujolais works especially well with the sweet, tomato taste. Zinfandel (red) or an Australian Shiraz also make a great match, especially if you're adding onions, raw or caramelized, mustard, and all the other condiments we use on our burgers.

Spaghetti with meat sauce - We recommend Sangiovese, Chianti or Barbera. If there is tomato in the dish, the tartness of Chianti balances the tartness of the sauce.

Other pasta dishes - For Fettucini Alfredo, go with a rich, buttery Chardonnay. Pasta with wild mushrooms goes very well with a Syrah. For dishes with lots of spice, choose Beaujolais.

Pizza - If you like white wine try Pinot Grigio or a rose. If you prefer red try Sangiovese, Zinfandel or even a Spanish Tempranillo.

Sausages or Hot Dogs - For kielbasa, bratwurst or any other highly seasoned sausages, you may prefer a bottle of sparkling wine. It doesn't have to be expensive, but it should be dry. For milder sausages and hot dogs, try a lighter (red) Zinfandel. If the sausages are chicken or turkey based try Gewurztraminer or a dry Riesling.

Barbecue - Whether you're having beef, chicken or ribs, this kind of food usually has a slightly sweet sauce on it, or was marinated in it. Try Zinfandel, Merlot or Syrah.

Tuna casserole, macaroni and cheese or other cheese-based dish - Chardonnay works here, but stay away from the heavily oaked versions. Look for something from California. Another wonderful melted-cheese accompaniment is Chenin Blanc or Viognier white wine.

Asian foods - If you like the flavors in stir-fried foods with soy sauce, ginger, garlic and fresh vegetables, try a Riesling, Gewurztraminer or sparkling wine.

Here's a general rule of thumb: Never allow a wine to be stronger than the food it's going to accompany and never allow strong food to overwhelm the wine.

America's top wine spots

Café La Haye
140 East Napa Street
Sonoma, California 95476

In a storefront just off the Sonoma Square you'll find some of the best food in the county thanks to the cooking of John McReynolds. Saul Gropman's front-of- the- house savvy adds to the total experience. The service, wine list and food have a big-city cachet that belies the modest but comfortable surroundings. This "arty" venue is typically filled with more locals than tourists. The postage stamp sized kitchen is carved out of one corner of the two-level dining room; diners feel as if they're in somebody's home enjoying one of the best meals of their lives.

Reservations are recommended 707-935-5994
www.cafelahaye.com

Cyrus Restaurant
29 North St.
Healdsburg, California 95448

Cyrus Restaurant is located in the very heart of Sonoma wine country. Chef Douglas Keane and Maitre d' Nick Peyton ("the godfather of white tablecloth dining" SF Chronicle 5/2/2003) offer their contemporary luxury cuisine in a completely flexible prix fixe format. Diners may choose three to five dishes from any section of the menu. Sommelier Jim Rollston has assembled an extensive list of world class wines with a special focus on Sonoma appellations. The arched and vaulted dining room welcomes guests to elegant tables set with fine linens, crystal, china and silver. Warm canapés arrive to be enjoyed with a cocktail list or glass of bubbly served tableside from a champagne and caviar cart. An extensive cheese tray adds to the temptations that await diners. Mignardises (chocolates, candied fruits and petits fours) provide a celebratory ending and a small box of bon bons is presented as a fond farewell.

Reservations are recommended - 707-433-3311,
www.cyrusrestaurant.com