Wine Serving Temperature

This Month's Wine Notes
Food Recipe
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Dear Wine Lover,

Summer is here (well, almost in most parts of the country) and that means lighter wines with lighter fare and appropriate wines, red and white, to accompany grilled and barbecued foods.

I’m not so concerned with what you pair with your meals–that’s your choice and we carry enough variety to satisfy most palates. In doubt? You can, as always, call our 24-hour wine hot-line for our wine consultant’s expert recommendations.

First, most whites are consumed too cold and most reds are consumed too warm. Serving white at refrigerator temperatures of less than 40°F just freezes the flavor out of them. And serving red at the “average room temperature” of 70°F does not allow its best flavors to emerge. Here’s an easy-to-follow rule – try it. Before you serve your reds, put them in the fridge for 30 minutes to chill down a bit. As for the whites, take them out of the fridge 30 minutes before you serve them to warm them up a bit. Now, of course, with personal preferences you certainly don’t have to agree with me. But after years of marital bickering, I’ve finally convinced my better half to rely on my wine wisdom and that’s the best endorsement I can lay my hands on.

Fine Wine Adventures

Zinposium: The Newest Revolution, Napa, CA; July 7-9, 2006; Tools to under-stand America’s heritage grape, learn about the unique and diverse characteristics of Zinfandel. Info at www.zinfandel.org.

Central Coast Wine Classic, Shell Beach, CA; July 13-16, 2006; Wine & culinary event in its 22nd year that includes Dinner at Hearst Castle, tastings, wine dinners and auctions. Info: www.centralcoastwineclassic.org.

Cheers!

John Davis
Founder & Chairman

Top	This Month's Wine Notes … by Sharon Rosenbaum, Senior Wine Buyer I love to cook whole fish on the grill in the spring and summer. This trout is stuffed with baby shrimp and mushrooms.

Food Recipes to Enjoy with Wine

Top

Grilled Boneless Stuffed Trout • 1/2 stick butter • 1 cup mushrooms, sliced & sautéed • 1 cup shrimp (baby) • 4 tsp chives, diced • 1 cup diced onions • 1 tbsp green pepper, diced • 1/4 cup dry white wine – see note • 1/2 cup fresh chopped parsley • salt and freshly ground pepper to taste • 2 fresh 10-12 oz rainbow trout, rinsed and dried • 1 lemon olive oil Melt butter in medium fry pan over medium heat and sauté mushrooms, shrimp, chives, onion & peppers until onion is golden. Stir in wine and allow to evaporate, 1 minute. Remove from heat. Add the chopped parsley, salt and pepper. Stuff each trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon. Rub outside with olive oil. Place in oiled fish basket and grill over medium-hot coals for about 3 minutes each side or just until flesh becomes white. Serve with lemon wedges and a fresh, crisp green salad. • Serves 4 • WINE NOTE Try a fruity, non-tannic red wine for a different flavor profile.

	Favorite Wine Quotes: “The wine urges me on, the bewitching wine, which sets even a wise man to singing and to laughing gently and rouses him up to dance and brings forth words which Were better unspoken.” — Homer, The Odyssey, bk. XIV Greek Poet –circa 900 B.C.