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March 05'
Monthly Newsletter ~ Flavorings
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Wine Lover,
The Spring season seems to bring forward an awakening in all senses of the word. In the vineyard,
Spring is announced by the new shoots of vines and the warmer breezes that chase the chill from the
air. And in the wine cellar, the bottling of the new wines begins. This means that there is a lot of
tasting going on in the cellar as decisions are made about which wines are ready for bottling and
which need to have a little more aging.
With this in mind, we have selected four assortments to offer for your tasting pleasure this Spring season – Member’s Favorites, Big Reds, A World of Whites, and Wine Tasting Party. Each 6-pack of wines is a delightful opportunity to re-taste wines you have enjoyed, or to taste, for the first
time, wines that you have wanted to try.
Any of these assortments can make a very thoughtful gift for a birthday, anniversary or even a
house-warming. Imagine your friends’ delight when they receive your gift. Even more, imagine your
delight when you receive your savings of over 20% on each assortment!
Be sure to order quickly as supplies are limited. Call toll-free today, 800-615-7304, or fax your
order to 888-211-5112.
Fine Wine Travel Adventures
“Uncork A Wish”, Santa Monica, CA–March 19; wines from over
75 of the finest wineries, food from more than 40 savory restaurants
in the Los Angeles area. Info: http://www.wishla.org
“Zin In The City”, Mid-America Club, Chicago, IL–April 12;
75 California wineries which specialize in Zinfandel sponsor
a tasting. Info online at
www.zinfandel.org or by calling 530-274-4900… “Uncork
New York”, New York, NY– Tuesday, April 26; Join in a tasting
trip through the political, viticultural and enological evolution
of New York’s wine-producing regions. Info: Ginny.Clancy@stonybrook.edu.
Featured Selections
In addition to our new club selections from California, International, Connoisseur’s
and World Classics, there are some very good wine choices
for your wining and dining pleasure.
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....
Pinot Grigio (pee-no gree-joh)
by Sharon Rosenbaum, Senior Wine Buyer
Pinot Grigio, or as the French have named it – Pinot Gris – 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 Grigio will show more fruit and be rounder, more flavorful and match with more complex foods.
Over 1000 acres of Pinot Grigio 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 Grigio wines are usually vinified without oak aging, adding to the refreshment
factor.
Youthful Pinot Grigio 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.
Windaway 2004 Pinot Grigio, California
Total Acid: .71 g/l
Alcohol: 13.0%
Residual Sugar: 0.01 g/l
Cellaring: 1 years
Panel's Notes: Aromas suggest pear and melon with bright tropical fruit and citrus flavors. A
delightfully refreshing bit of fresh pink grapefruit is carried through a crisp, clean finish.
Winery Background: Windaway Pinot Grigio was produced in the Italian style–restrained, delicate and
delicious. A richly textured, medium-bodied wine.
Food: Excellent as an aperitif on its own or when partnered with grilled shrimp or Asian-style
chicken. Match with semi-firm cheeses like Muenster, Brick and Gouda.
Misty Brook 2004 Pinot Grigio, California
Total Acid: .69 g/l
Alcohol: 13.0%
Residual Sugar: 0.5 g/l
Cellaring: 1 year
Panel's Notes: This wine is richly fruity
with a refreshing note of bright, crisp, juicy melon.
Elegant and overflowing with rich floral, melon, honey
and citrus aromas and flavors.
Winery Background: This Misty Brook shows off the naturally complex characteristics of a stainless
steel fermented and aged Pinot Grigio. Most of the grapes are from the Sierra Nevada foothills east
of San Francisco.
Food: Perfect with smoked turkey or fresh salmon.
Other recommended wines this month:
World Classics Wine Club
- Cantine Gini 2003 Vernaccia San Gimignano, Italy
- Marques de Caro 2003 Tempranillo, Spain
Top Shelf Monthly Connoisseur’s Wines
- Sepp Moser 2003 Grüner Veltliner, Austria
- Russian Hill 2000 “Russian River Reds” Pinot Noir
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Food Recipe
to accompany Pinot Grigios
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Black Olive & Artichoke Baked Chicken
Ingredients
4 bone-in chicken breast halves, skin-on
6 chicken drumsticks
2–6.5 oz jars marinated, quartered
artichoke hearts, drained
1–6 oz can black olives, drained
1⁄2 cup Pinot Grigio
1⁄2 cup chicken broth
1 tbsp chopped fresh tarragon
salt and pepper to taste
Preheat oven to 350°F. Place chicken breasts and drumsticks
in a 9x13 inch baking dish, bone side down. Spread artichokes
and olives around chicken, then mix wine and broth together
in a small bowl and pour mixture all over chicken. Sprinkle
with tarragon and season with salt and pepper to taste.
Bake for 1 hour, or until chicken is cooked through
(juices run clear) and browned. Serve with garlic mashed
potatoes. Makes 4 servings
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Preparation
Preheat oven to 350°F. Place chicken breasts and drumsticks
in a 9x13 inch baking dish, bone side down. Spread artichokes
and olives around chicken, then mix wine and broth together
in a small bowl and pour mixture all over chicken. Sprinkle
with tarragon and season with salt and pepper to taste.
Bake for 1 hour, or until chicken is cooked through
(juices run clear) and browned. Serve with garlic mashed
potatoes. Makes 4 servings
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Quote:
“When a man drinks wine at dinner, he begins to be
better pleased with himself.”.
Plato – Greek Philosopher; c. 424–347 BC |
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