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March 04' Monthly Newsletter
Fine Wine Adventures
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Member,
One thing I've come to appreciate is that wine really tastes better
if you know something about it. It’s true. While this doesn’t
mean you have to spend a lot of time reading wine books, a little
bit of 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.
For example, with this month’s California Pinot Grigio (Gris),
I can almost see the coastal vines with their ripening green-gold
fruit. Whether it’s from California, Oregon, France or Italy,
Pinot Grigio is now one of the most popular white wines available.
And, check out the picture on page 8 taken at Santa Cruz Mountain’s
Clos LaChance Winery, one of our current Connoisseur’s Selections.
This month’s selection, Pinot Grigio (Gris), is sure to please
family and friends. Our California selections, Eagle Cove Pinot
Grigio and 277 Select Pinot Gris, are great examples of this popular
wine. The current Connoisseur’s Selections offers two Chardonnays
from Clos LaChance in Monterey’s Santa Cruz Mountains and
STG by Domaine St. George in Sonoma’s Chalk Hill region. Both
are ideal hillside locations for upscale Chardonnays.
President & Founder
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Fine Wine Adventures
The 28th Annual Monterey Wine Festival, “Toast The
Coast”, in beautiful Monterey, California —
April 29–May 1, 2004. It features more than 120
California wineries as well as wines from Washington,
Oregon, Australia and New Zealand. A number of well known
chefs, winemakers, Master Sommeliers and Masters of Wine
will be presenting seminars, tastings and demonstrations
during the Festival. Visit www.montereywine.com
for more info or to register online …
The 22nd Annual Paso Robles Wine Festival, May 14-16,
2004. At Paso Robles City Park - downtown. Winemaker dinners,
winery tours, barrel samplings, and over 70 wineries will
be pouring wines. There will be two live bands and great
food. More information:
call 805-239-8463.
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This Month's Wines....
Pinot Gris (Grigio)
by Sharon Rosenbaum, Senior Wine Buyer
Pinot Gris, or as the Italians name it – Pinot Grigio,
is considered a white grape, though its skin at harvest is
really a greyish-pink color, hence the name. As such, the
grape has more aroma and flavor but lower natural acidity
than its cousin, Pinot Blanc. Thus a Pinot Gris will show
more fruit and be rounder, more flavorful and match with more
complex foods.
Over 1000 acres of Pinot Gris are cultivated in California.
They make great aperitifs and are perfect for grilled picnic
foods and pizza. The wines have an exciting spicy quality
and acidity in the mouth. They are lovely with salads, appetizers
and simply prepared fish and shellfish as well. California
Pinot Gris wines are usually vinified without oak aging, adding
to the refreshment factor.
Youthful Pinot Gris wines have the scents and full flavors
of rich peaches, pears and apricots. As the wines age, they
take on a light, smoky bouquet with buttery flavors.
227 Pinot Gris
Vintage: 2002
Region: California
Total Acid: .60 g/l
Alcohol: 13%
Residual Sugar: .04
Cellaring: 1 year
Panel’s Notes: The “277 Select” is a pale
color with a golden hue. It offers citrus and melon aromas
with a note of mandarin for complexity. Flavors are packed
with fruit, yet crisp and clean.
Winery Background: A French importer decided to launch her
California line with wine produced from these grapes. It has
been a huge success. Grapes are sourced from a Pinot Gris
vineyard that was planted about 10 years ago.
Food: Wonderful complement to seafood salads or chicken sausages.
A fine choice with Parmesan Reggiano.
Eagle Cove Pinot Grigio
Vintage: 2003
Region: California
Total Acid: .68 g/l
Alcohol: 12.2%
Residual Sugar: .02
Cellaring: 1 year
Panel’s Notes: This wine displays aromas of citrus
with hints of wild flowers. Ripe fruit flavors of melon and
green apples are carried through a lengthy finish by a refreshing
thread of crisp acidity.
Winery Background: Winemaker uses traditional techniques
to create a flavorful style with ripe fruit. Part of this
wine is cold-fermented in stainless steel to preserve the
natural fruit characteristics of the grape. The rest is fermented
in neutral barrels to add richness and body.
Food: Try with grilled whole fish or creamy cheeses
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Food Recipe
to accompany Pinot Gris - Shrimp Thermidor
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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Ingredients
1 1/2 pounds medium fresh shrimp in-the-shell
5 tbsp butter, divided
2 shallots, minced
1/4 cup Pinot Grigio
1 tsp Dijon mustard
3 tbsp flour
1 cup half-and-half
11/2 cups grated Gruyere cheese, divided
Salt and freshly ground black pepper to taste
3 tbsp whipping cream, whipped
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Preparation
Cook shrimp in salted boiling water until just pink. Drain
and let cool. Shell and devein shrimp; set aside. In a small
skillet over medium heat, melt 2 tablespoons of the butter.
Sauté shallots until softened; stir in wine and mustard;
simmer until liquid is reduced to about 3 tablespoons. Remove
from heat.
In a large skillet over medium-low heat, melt remaining butter;
stir in flour and cook 2 minutes. Gradually stir in half-and-half,
and simmer 1 minute. Stir in shallot-wine mixture; cook, stirring
over low heat until sauce bubbles and thickens. Stir in 3/4
cup of the grated Gruyere; season to taste with salt and pepper.
Reserve about 1/3 of the sauce.
Add shrimp to remaining sauce and transfer mixture into an
oiled, shallow 11/2 quart casserole. Blend reserved sauce
with whipped cream and remaining grated Gruyere. Spoon over
top of shrimp mixture. Bake in preheated 400°F oven for
25 minutes, or until browned and bubbly.
• Makes 4 servings •
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Quote:
"Sometimes you have to stop and sniff the corks" Arna
Dan Isacsson
Swedish oeniphile (b. 1962) |
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