| December
04' Monthly Newsletter ~ Holidays — Wines and Celebration!
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Wine Lover,
Amazingly another year has passed. And what a great year this
has been for our Wine Club. First and foremost, we added the
World Classics Club featuring the most-prized grapes from
the finest regions and the best winemakers. Then we increased
the scope of our Connoisseur’s Club to include top-shelf wines
from around the world. The club is now offered on a monthly
basis as well. We try each year to make our club’s wine selections
better than the previous year and 2004 was the best year ever.
Everyone is making plans with family and friends to celebrate
the end-of-the-year holiday season. No matter if the outside
temperature is 0° or a pleasant 72°, your celebration
around the dinner table with friends is guaranteed to warm
the heart and bring joy to everyone involved. And this is
the perfect time to open and serve your finest club wines.
Fine Wine Travel Adventures
The year-end holidays are a very special time to visit wine regions
throughout the world. Every winery that has public facilities strives to put
their best foot forward in welcoming hospitality, no matter their location.
You might sample wines that are only available at the winery, and you may
also pick up a few tips on entertaining with wine as well.
For example:
- It’s nice to know that each 750 ml bottle of wine holds 5 – 5 oz glasses
of wine.
- Can’t finish a bottle of wine? Cork it and put it in the fridge – 1-2 days
for whites, up to 4 days for reds.
Featured Selections
We hope that you enjoy all of the new selections in the California, World
Classics, Connoisseur’s and International Clubs as well. There are some very
good wine choices for your wining and dining pleasure this month.
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.
Have a wonderful holiday!
President & Founder
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This Month's
Wines....
Syrah (sear-ah)
by Sharon Rosenbaum, Senior Wine Buyer
The Syrah grape now accounts for almost 200,000 acres worldwide. Of that
total, 57% is in France and another third in Australia where they call it
“Shiraz”. In California, where there are now almost 14,000 acres, Syrah has
been an incredible success story. In the early ‘90s there were less than 500
acres of this premium varietal, so you can see what great strides Syrah has
recently made in the Golden State! What makes California such a great home
for Syrah is the state’s Mediterranean climate – a perfect environment for
this French Rhône variety.
California’s winemakers have substantially shortened the learning curve with
this grape. Many of the wines they are producing can stand up to the best
that France has to offer. Grape vine age is the big factor here: obviously
most of the Syrah vineyards are above 10 years old now and we are beginning
to see great advances in quality for the wines. There is quite a price range for Syrah/Shiraz wines from around the world, and particularly in California.
Syrah shows many facets: look for black pepper and cassis aromas and
sometimes a very rustic flavor overtone the French call “animale”.
California Syrahs go very well with fuller flavored dishes: stews, roasts,
game dishes and rich, full-flavored cheeses.
Shadow Lakes 2003 Syrah, California
Region: Madera County
Total Acid: .63 g/l
Alcohol: 13%
Residual Sugar: 0.4 g/l
Cellaring: 1-2 years
Panel's Notes: Big, ripe and fruit-focused
Syrah. The aroma and flavors are plum and raspberry
with spicy oak notes. The gentle tannins support the
ripe fruit in the lengthy finish.
Winery Background: Rich and luscious, produced from grapes in Madera, a warm
region suited to the Australian clone.
Food: Perfect match with roast veal, roast goose and baked salmon. Also
great with soft rind cheeses like brie, Fromager d’Affinois and St. André.
Black Madrone 2002 Syrah, California
Region: Monterey/Lodi Counties
Total Acid: .62 g/l
Alcohol: 13.0%
Residual Sugar: 0.0 g/l
Cellaring: 1-2 years
Panel's Notes: Wild berry, herb, spice and cedar
are the aroma/flavor descriptors. As it opens in the
glass, more of the fruit comes forward with the spicy
notes in the long finish.
Winery Background: Grapes here come from two
distinct vineyards, one in cool Monterey and one in
warmer Lodi. The Lodi grapes contribute the fruit flavors
and the Monterey grapes bring the more complex spice
and tobacco notes.
Food: A delicious partner for grilled meats
with caramelized onions. A great roast turkey wine as
well. Very fine with creamy cheeses and even some soft
blues like Maytag or Point Reyes.
Other recommended wines this month:
International Wine Club
- 2004 Serrania Sauvignon Blanc (Curico Valley, Chile)
- 2002 Domaine La Graves (AOC Coteaux du Languedoc, France)
World Classics Wine Club
- Bellanger Cellars 2003 Riesling, California
- Sunny Ridge 2000 Cabernet Sauvignon, Napa Valley
Top Shelf Monthly Connoisseur’s Wines
- Fire Road 2004 Sauvignon Blanc, New Zealand
- Arerungua 2000 Reserve Tannat, Uruguay
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Food Recipe
to accompany Syrah
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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Appetizer Recipe - Meatballs in Wine-Tomato Sauce
Ingredients
Wine-Tomato Sauce
2/3 cup Syrah
1 can (8-oz) tomato sauce
2 tbsp lemon juice
1 to 2 tbsp packed brown sugar (to taste)
1 clove crushed garlic
1 tsp chopped fresh or 1/4 tsp dried oregano
Meatballs
11/4 pounds lean ground beef
1 medium potato, peeled, shredded
1 small onion, minced
1 egg, beaten
Salt and freshly ground pepper to taste
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Preparation
In a small saucepan, combine wine, tomato sauce, lemon juice, brown sugar,
garlic and oregano, stirring to blend. Bring to a boil over high heat,
stirring; reduce heat and simmer gently, uncovered, until sauce is thickened
(15 to 20 minutes).
Meanwhile, prepare meatballs: In a medium bowl using a wooden spoon, combine
meat, shredded potato, onion, egg, salt and pepper. Shape into balls about
3/4-inch in diameter (size of large marbles). Arrange on baking pans with
edges. Bake in preheated 475°F oven for 5 to 6 minutes, or until lightly
browned. Transfer meatballs and any juices from pan to prepared Wine-Tomato
Sauce. Stir to coat meatballs and keep warm until ready to serve in a heated
chaffing dish.
Makes about 60 bite-size appetizers
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Quote:
Those who drink wine are healthy.
Those who possess wine are wealthy.
Those who praise wine are wise.
Joni G. McNutt
Author of "In Praise of Wine" |
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