This Month's Wine Notes....
by Sharon Rosenbaum, Senior Wine Buyer

Ilove to travel the wine regions of California. I think the one most easy to understand and enjoy is my home – Sonoma.

Here not only wine grapes grow, but all other manner of goods. Goats to quail, cabbages and corn, plus cheeses all in a row.

Of course, all Sonomans know that here is where the best grapes grow in the state…there are even a few Napa winemakers who will admit to this! That’s our little secret!

Cabernet Franc
(cab-air-nay frahn)

Cabernet Franc was first planted in California in the 1880s by Gustave Niebaum at his Inglenook Vineyards. His work is honored today at that Napa Valley winery which is now named “Niebaum-Coppola”.

Although one of the classic grapes used in Bordeaux, the grape went largely unnoticed in the United States for the following 100 years.

Today, the grape is used in California both as part of a Bordeaux-style blend and as a stand-alone varietal. As a blend with Cabernet Sauvignon, Merlot and Petit Verdot, it is known as “Meritage” (rhyming with heritage), California’s name for their Bordeaux blend.

In California the grape shows lots of ripe fruit aromas and flavors: raspberry, black cherry and plum fruits with light floral notes of violet. Any spiciness comes from aging in French oak barrels.

2003 Live Oak Manor California Cabernet Franc
Region: California, South Coast
Total Acid: .67g/l
Alcohol: 13.0%
Residual Sugar: 0 g/l
Cellaring: 4-5 years

Panel's Notes: The Live Oak Manor offers ripe berry focused aromas and flavors highlighted by cassis and vanilla. The wine is rich in texture with a lovely balance between big fruit flavor, soft tannins and a refreshingly tart acidity.

Winery Background: The South Coast provides a cool climate that is ideal for growing Cabernet Franc.

Food: Very tasty when paired with slow cooked beef, roast chicken or lamb dishes. Cheeses like ripe Camembert are good.

2003 Odion Vintners California Cabernet Franc
Region: California, South Coast
Total Acid: .64 g/l
Alcohol: 12.5%
Residual Sugar: 0.0 g/l
Cellaring: 3-4 years

Panel's Notes: Aromas are reminiscent of cherry and berry with notes of tobacco and cedar. Young, bright, ripe summer fruit and acidity are beautifully balanced while ripe tannins add just the right amount of structure to a lengthy finish.

Winery Background: Odion Cabernet Franc was produced in the style of the red of the French Loire Valley.

Food: Equally good with vegetarian dishes such as eggplant Parmesan, spicy pork dishes and French Morbier cheese.

Other recommended wines this month:

• 2004 Gurra Creek, Australian, Syrah
• 2004 Vini d’Autore, Italian, Trebbiano

• 2002 Soda Wells, Australian, Semillon/Chardonnay
• 2003 Swartland, South African, Cabernet/Merlot

• 2004 Salena Estate, Australia, Chardonnay
• 2003 Familia Bianchi, Argentina, Cabernet Sauvignon

Food Recipe to accompany Cabernet

CLASSIC SANGRIA
The way it was first made…

Mix wine, orange juice, sugar, brandy and orange liqueur. Chill. Add chilled soda and pour into a punch bowl over an ice ring. Float orange and lemon slices on top.

MANGO SANGRIA
A new way to make it…

1 bottle of red wine
1 small mango
1 orange
1 lemon
1 small lime
1 pitcher lemonade
1 oz rum (optional)
1 oz orange liqueur (optional)

Slice up the lime, lemon, mango, and orange into small pieces and put them into a large pitcher. Mix in the wine and lemonade. Add the rum and orange liqueur. Taste this. If you want, toss in some sugar. When it tastes right, let it sit in the fridge overnight and serve the next day over ice cubes. _________________________

EASY GUACAMOLE
A very quick but delicious recipe that pairs with Sangria (see recipes page 3)

2 ripe avocados
1 small onion
1 clove garlic
1 plum tomato juice of 1 fresh lime
Salt and pepper to taste

Slice avocados and remove the pit. Spoon out avocado pulp into a bowl. Coarsely mash the avocado in a bowl. Peel and mince the onion and the garlic. Seed and chop the tomato. Add all the ingredients to the bowl and blend into the avocado. Taste for seasoning. Serve cold with tortilla chips. Guacamole can be changed to suit your own taste. Try using less onion, or one scallion…add cilantro…add sone green or red chiles…add sour cream… leave out the garlic all together, or add more…blend ingredients in a blender for a smoother dip.

Quote:

“WINE IS COOL

One of the main reasons some people don’t care for a wine is that it is served at the wrong temperature, a fresh, young white wine served warm is simply unexciting. It loses its zip, its appeal. It seems lifeless.

And a fine red wine that is too cold seems to lose its bouquet and becomes quite astringent, even bitter. And how many times have you taken a sip from a glass of Champagne only to find its bubbles have vanished and the wine seems thin? Generally speaking, sparkling wines should be served at the coolest temperatures – 45°; white and rosé wines next at 55°; and reds at about 65°. Isn’t that easy? It’s best to err on the cool side as wine will warm up in the glass as it is poured.

If you need to chill a white wine in a hurry, submerge it in an ice bucket filled with ice and water for about 20 minutes. Light red wines take about half that time to cool off and, of course, sparkling wines will take about half again more time to really chill.

Experiment with your favorite wines to determine the ideal serving temperatures for your taste. It will soon become second nature to you.”

Sharon Rosenbaum, Senior Wine Buyer