| January 05' Monthly Newsletter ~ Flavorings
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Wine Lover,
Here's the newsletter you've been waiting for - our Annual Sale starts right
now! Don't delay your orders as a number of these wines are in very limited
quantities. All of these wines are priced to sell so we can make room for
the wines for 2005. Quite a number of the wines are at $4.99/bottle when you
buy a six-pack - a very good price for your enjoyment.
Fine Wine Travel Adventures
I have just returned from a wonderful trip through Portugal's
wine regions. And what delightful wines they make! I know
that you will be pleased with the wines we found for our members
in the upcoming months. We were fortunate to have spent a
couple of days in the northern Port region along the Douro
River and in the city of Oporto where the various port lodges
are located. It is so very revealing to be able to absorb
the history of a region and taste its wines in their home
country.
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.
President & Founder
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This Month's
Wines....
Sauvignon Blanc (so-veen-yoh blahn)
by Sharon Rosenbaum, Senior Wine Buyer
Fume Blanc and Sauvignon Blanc are different names that cover wines from the
Sauvignon Blanc grape. The latter is the more classic, while the former is a
marketing innovation developed by Robert Mondavi at his Napa Valley winery.
The famous Napa Valley vintner invented the name 35 years ago and all
California has claimed it as their own. Worldwide, there are about 175,000
acres of the grape with France far and away the leader with 42,000 acres,
mostly in the Loire and Bordeaux wine regions, and some new vineyards in the
Languedoc-Roussillon area. California comes in fifth with 13,000 acres.
The name Sauvignon - "sauvage" in French - means wild. It is an apt name.
First, it attacks the palate with a higher than usual acidity which makes it
a great aperitif - the first wine of the meal. Second, when it grows in
colder climes of the world, it can yield VERY vegetal flavors. However, in
California's warmer climates it usually shows more of its fruity side,
reminding many of melons or quince. Colors range from light straw to
yellow-gold. Most California wineries offer a Sauvignon Blanc or Fume Blanc
in their line. As in Bordeaux, it is often blended with Semillon and aged in
small oak barrels. Pair with light to medium-bodied fish, seafood, all
poultry and especially, fresh goat cheeses.
Ishara 2003 Sauvignon Blanc, Paso Robles
Region: Paso Robles, CA
Total Acid: .74 g/l
Alcohol: 13%
Residual Sugar: 0.3 g/l
Cellaring: 1-2 years
Panel's Notes:The wine is immediately appealing with aromas of grapefruit,
blossoms, citrus and melon. Flavors are carried through a medium-body by a
refreshingly tart thread of acidity.
Winery Background: From the award-winning Shandon Estate Vineyards located
just east of the quaint town of Paso Robles, along California's beautiful
Central Coast.
Food: Perfect match with light seafood and fresh fish. Also great with fresh
and aged goat cheeses.
Langstroth 2002 Sauvignon Blanc, Napa Valley
Region: Napa Valley, CA
Total Acid: .67 g/l
Alcohol: 13.0%
Residual Sugar: 0.0 g/l
Cellaring: 1 year
Panel's Notes: This wine offers rich aromas of fig and grapefruit zest and
pear, citrus and melon as well. The finish is crisp and refreshing.
Winery Background: From vineyards in St. Helena and the Chiles Valley, two
growing areas of the famed Napa Valley. Combining fruit from both cool and
warm weather vineyards has produced a fruit forward, complex and food
friendly Sauvignon Blanc.
Food: A delicious partner with shellfish dishes like Cioppino (Italian-style
fresh fish stew) from San Francisco. Great with aged goat cheeses as well as
dry Monterey Jack.
Other recommended wines this month:
International Wine Club
- Paso del Sol Chardonnay 2004 Chile
- Marienkloster Riesling 2003 Germany
- Santa Rosa Chenin/Chardonnay 2004 Argentina
- Redstone Ridge Cabernet/Merlot 1999 Australia
- La Ramada Malbec 2003 Argentina
- Chateau Rival Bellevue 2003 Bordeaux, France
World Classics Wine Club
- Chateau Haute Brande 2003 Bordeaux, France
- Domaine de Madame 2003 "Old Vines" Gard, France
Top Shelf Monthly Connoisseur’s Wines
- RM 2003 Chardonnay, King Valley, Australia
- St. Francis 2000 Reserve Cabernet Sauvignon, Sonoma
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Food Recipe
to accompany Sauvignon 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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Appetizer Recipe - Bay Shrimp Remoulade with Red Pepper Rouille
Ingredients
Red Pepper Rouille ~ about 1 1/2 cups
1 large red bell pepper, seeded and peeled
Juice of 1 lemon
1 tsp minced garlic
1 tbsp water
2 egg yolks
1 cup premium olive oil
1 pinch cayenne pepper
1 tsp paprika
Salt and pepper to taste
Chop the pepper and puree in a food processor along with the lemon juice,
garlic, water and the egg yolks. While the processor is running, slowly add
the olive oil. Add the cayenne, paprika and season to taste with salt and
pepper. Mix well. Keep refrigerated until needed.
Shrimp Remoulade
1 cup cooked bay shrimp
2 tbsp red onion, minced
1 tsp parsley, chopped
1/4 cup mayonnaise
Pinch cayenne pepper
Pinch paprika
Pinch dried dill leaves
Salt and pepper to taste
12 endive leaves
Mix all of the ingredients together except for the endive leaves. Place
about 1 tbsp of the shrimp remoulade on each endive leaf. Place a small
amount of the rouille on top. Arrange on a serving plate.
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Preparation
EASY PEEL-A-PEPPER
Over a gas flame or under a broiler, blacken the pepper all over. Place in a zip-lock plastic bag for 10 minutes,
then peel under cool running water. Remove the stem and seeds and process as
needed.
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Quote:
Good company, good wine, good welcome, make good people.
William Shakespeare: Henry VIII |
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