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May 05' Monthly Newsletter ~ Flavorings
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Wine Lover,
This month we’ve brought you the world of Chardonnay – from the Central
Coast of California to France’s Burgundy region to the Maipo Valley of
Chile – the finest selections that we could find for your enjoyment!
Chardonnay is truly a delicious wine, and it has become possible for fine
winemakers around the world to locate the most receptive terroir (soil,
micro-climate, etc.) to plant their vineyards. In addition to the vast
number of California Chardonnay producers, there are close to 200 wineries
in other parts of the United States producing these wines.
Chardonnay has also seen a tremendous planting surge in Australia, with
excellent wines coming from all of that country’s wine regions. As this
grape's popularity grows, new vineyards of Chardonnay are being planted
throughout the world in Italy, Lebanon, New Zealand, Spain, South Africa and
even in other parts of France.
All of this expanding interest by vineyard owners and winemakers gives the
world of wine a much more complete selection to enjoy
Fine Wine Travel Adventures
"There’s No Place Like Rhone" 13th Annual Hospice
du Rhône, Paso Robles, CA –May 12-14; The largest celebration
of Rhône wines in the world. info: www.hospicedurhone.org.
“18th Annual Calistoga Education Foundation Benefit”,
Calistoga, CA – Saturday, May 21; Taste wine and food from
over 35 of Napa’s wineries and restaurants. Info: www.calistoga.k12.ca.us
or call 707-942-4703.
“Wine Camp–Finally a Camp for Adults” Long Island,
NY –May 17-20; A complete all inclusive vacation and life
experience (includes all meals/tastings/lodging/a case of
wine). Info: www.longislandwinecountrybandb.com.
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
Featured Wines....
Chardonnay (shar-doe-nay)
by Sharon Rosenbaum, Senior Wine Buyer
Chardonnay could be considered the most well-known white wine grape in the
world. Almost every wine region has this vine growing in it with some degree
of success. Its origins in France’s Burgundy and Champagne regions are the
hallmarks that many winemakers use to make their own wines.
The wines that most serious wine drinkers prize tend to have a good fruit
and acid balance with a nice complexity of flavors. These can include apple,
pineapple, tropical and sweet or tart citrus fruits with buttery, smoky,
spicy, nutty and herbal suggestions layered with the fruit. Of course not
all Chardon-nay wines will show all of these characteristics.
More than any other white wines, Chardonnay benefits from the aromas and
flavors of oak-barrel fermentation and aging. Aside from French Chablis,
most of the world’s leading Chardonnay producers use oak barrels to add a
toasty, creamy, sometimes spicy character to their wine.
Chardonnay is quite versatile with a wide variety of foods. With its wide
range of styles, it is possible to match the wine with fish, shellfish,
poultry, pork, sausages and a wide array of cheeses. How much fun it is to
find new matches!
Osborne & Barton 2002 Chardonnay, Central Coast
Total Acid: .64 g/l
Alcohol: 12.5%
Residual Sugar: 0.01 g/l
Cellaring: 2 years
Panel's Notes: The wine offers bright tropical fruit in a creamy, oak
nuanced package. A crisp, clean finish provides balance and makes this wine
a perfect partner for food.
Winery Background: Many award-winning wines come from the Central Coast.
Grapes were harvested by hand, gently pressed and then aged in French and
American oak.
Food: Poultry, shellfish or a creamy mushroom risotto. Cheeses like ripe
Brie and Camembert are good.
Littman Vineyard 2003 Chardonnay, California
Total Acid: .65 g/l
Alcohol: 13.0%
Residual Sugar: 0.02 g/l
Cellaring: 5 year
Panel's Notes: The wine offers aromas of zesty citrus, pear and apple.
Flavors are bright and fruity with notes of melon and wildflower and just
the right touch of refreshing acidity adds balance.
Winery Background: Littman Vineyard is nestled in the foothills of the
Sierra Nevada Mountains, due east of the Monterey Harbor. The first wine to
carry the family name is an elegant, refreshing food-friendly Chardonnay.
Food: Perfect partner to fresh seafood, steamed, grilled or baked. Try with
young Edam or Gouda cheeses.
Other recommended wines this month:
International Wine Club
- Vezzani 2003 Rosso Puglia – Italy
- Dunavar 2003 Pinot Gris – Hungary
World Classics Wine Club
- TerraMater 2004 Chardonnay – Chile
- Vina Mantibre 2003 DOC Rioja – Spain
Top Shelf Monthly Connoisseur’s Wines
- Chateau des Correaux 2002 Bourgogne Blanc – France
- Morellino di Scansano 2003 Maremma – Italy
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Food Recipe
to accompany Chardonnay
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Salmon Corn Cakes
with Tomato Corn Salsa
Courtesy of Waipara Springs Winery
Christchurch, New Zealand*
Ingredients
1 1/4 lbs fresh salmon fillet
1/2 cup each chopped spring onion, red pepper, and celery
1 cup fresh corn kernels
2 tbsp fresh basil
1/2 cup mayonnaise
1 tsp Dijon mustard
1 egg
1/2 cup fresh soft bread crumbs, plus extra for dredging cakes
4 Boston lettuce leaves, washed & crisped
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Preparation
Poach the salmon fillet in 1/2 bottle of Chardonnay and allow the fish to
cool.
Mix the remaining ingredients, including the salmon, in a bowl and form into
4 large patties or 8 smaller ones. Roll each in additional bread crumbs. Chill for 1-2 hours then fry in olive oil at a low
temp until just golden brown. Remove from skillet and serve immediately.
Tomato Salsa
1/2 cup lightly cooked corn kernels
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
2 fresh vine-ripened tomatoes, coarsely chopped
4 cloves garlic, crushed
juice & zest of 1 lemon
Toss together & chill.
To serve, set a lettuce leaf on each plate and place salmon cakes on top.
Spoon salsa over the cakes and serve with a spring vegetable salad and lemon
vinaigrette.
Makes 4 servings
* Susan MacKenzie and her husband Rex run the cafe at Waipara Springs Winery.
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Quote:
“Wine, one sip of this will bathe the dropping spirits in delight beyond the
bliss of dreams. Be wise and taste.”
John Milton, English Poet (1608-74) |
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