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November 03' Monthly Newsletter
Fine Wine Adventures
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Each year, throughout the world’s wine regions, winemakers eagerly
seek the moment of ideal ripeness - hoping for a perfect harvest.
This “magic moment” can be elusive - even skipping a
year or two now and then. Sometimes more! This year’s harvest
in Italy was one of the earliest and shortest seen over the last
century. Italy’s best grapes were the later ripening varieties
such as Sangiovese, Nebbiolo and northern Cabernet. In France, their
early Champagne harvest should average about half the normal quantity.
Bordeaux and Burgundy harvests were also early. Quality there is
hard to determine at the moment, but all winemakers are optimistic
as usual.
The Southern hemisphere…Chile and Argentina both obtained
high quantity, excellent wines. Australia, despite the dry, hot
weather, brought in a vintage that is rated as good to outstanding.
New Zealand had a “normal” vintage. But South Africa’s
2003 harvest is generally considered to be one of the finest vintages
in recent years. You never can really anticipate what will actually
occur.
Featured Selections
This month’s selection, Semillon-Chardonnay, was first developed
as a commercial blend in Australia. Our California selections bring
out the best of the two premium grape varieties, allowing the wines
to pair with a wider range of foods.
Our Connoisseur’s Selections are superb sparkling wines from
two quality producers – tiny Handley Cellars in Mendocino
and Domaine Carneros in Carneros (owned by France’s Champagne
Taittinger). Both wines will add a delicious sparkle to your holiday
festivities. Stock up while you can. See pages 2, 3 and 8 for full
descriptions by our Senior Wine Buyer, Sharon Rosenbaum.
President
Founder
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Fine Wine Adventures
Savor the bounty of California’s vineyards at Yosemite National
Park’s Annual Vintners’ Holidays held at the park’s
famous Ahwahnee Lodge. There are eight sessions of four wine
tastings and seminars with wine authorities, winemakers and
winery owners. The Gala Vintners’ Dinner is the perfect
conclusion to each program in the splendid, candle-lit dining
room. Sessions take place between Nov. 10 and Dec. 11, 2003.
For more information, rates and a detailed schedule of vintners,
please visit their website at www.yosemitepark.com.
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This Month's
Wines....
Semillon/Chardonnay
by Sharon Rosenbaum, Senior Wine Buyer
This month’s selection is the first time your club
has offered a wine which lists two grape varieties on the
label. In the wine trade it’s known as a “blend.”
Blending is a skill (some would call it an art) that brings
together different grape varietals to create wines of unique
tastes and aromas. This allows vintners to unite many of their
region’s unique flavors – their best varietals,
into a single fine wine. Hopefully, the sum is then far greater
than that of its parts.
Some of the world’s greatest wine regions have made
their blended wines quite famous. These include the Bordeaux
region of France, Chianti in Italy and Spain’s Rioja
and Ribera del Duero regions. In the new world, especially
Australia, blending is quite common. During the last several
years, California has developed its upscale blended wine,
Meritage (rhymes with heritage), with both red and white wines
modeled on Bordeaux grapes. These wines have “proprietary”
names such as Insignia.
A Semillon/Chardonnay blend sets out to give you the wonderful
zest and distinctive tang of Semillon layered within the seductive
texture of Chardonnay. The fresh apple and cinnamon notes
in the Chardonnay blend nicely with the fig and pear aromas
of the Semillon. The final result provides the best of both
grapes.
Frill Neck Semillon-Chardonnay
(65% Semillon/35% Chardonnay)
Vintage: 2002
Region: California
Total Acid: .78 g/l
Alcohol: 13%
Residual Sugar: 0
Cellaring: 1-2 years
Panel’s Notes: Invitingly fragrant with tangy aromas
of ripe citrus and wild flowers. Flavors focus on crisp grapefruit
with a bright lemon finish.
Winery Background: This blend is called “Sem-Chard”
Down Under. Grapes for this wine were carefully selected from
premium Chardonnay vineyards in Napa and Semillon vineyards
in the Lodi district, both in the cool climate North Coast
of California. Frill Neck is blended to reflect the awarding
winning wines from “down under” and the forward
fruit flavors of California.
Food: Enjoy now with poultry, fresh fish and seafood, aged
goat cheeses.
Karumba Estate Semillon-Chardonnay
(55% Semillon/45% Chardonnay)
Vintage: 2002
Region: California
Total Acid: .71 g/l
Alcohol: 13%
Residual Sugar: .5
Cellaring: 1-2 years
Panel’s Notes: Deliciously fragrant and fresh Semillon
is blended with partially barrel fermented Chardonnay to produce
an elegant wine. Light toasty oak spices add to the fresh
citrus, tropical fruit and apple flavors.
Winery Background: This 55-45% blend emphasizes the Semillon
grape’s tropical fruit flavors. Grapes were handpicked
at night then rushed to the winery for crush. Individual lots
of wine were kept separate during fermentation and then blended
to capture the best qualities of each lot.
Food: Great with chicken salad and flavorful pork dishes;
light, sharp cheeses.
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Food Recipe
to accompany Semillon/Chardonnay
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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Dijon Pork Chops
Ingredients
• 4 center-cut pork chops, 6 – 8 oz each,
1-inch thick, trimmed
• 1/2 cup Semillon-Chardonnay
• 3 tbsp apple juice
• 2 tbsp olive oil
• 11/2 tsp Dijon mustard
• 2 medium cloves garlic, crushed
• 3 tbsp chopped fresh parsley
• 1/2 tbsp snipped chives
• 2 tsp chopped fresh thyme, or 1/4 tsp dried
• Salt and freshly ground black pepper
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Preparation
Place pork chops in a zip-lock plastic bag. Add wine, juice, oil,
mustard, crushed garlic, parsley, chives and thyme. Close
bag and turn to moisten chops. Marinate for 1/2 hour. Drain
chops and transfer to broiler rack. Place rack in preheated
broiler and cook 7 to 8 minutes per side, basting with marinade
when turning half way through cooking. Pork should be cooked
until just pink in the center; an instant-read thermometer
inserted into center of chop should register 160°F when
done.
Remove from broiler, season with salt and pepper to taste.
Serve with baked potatoes and a crisp apple salad.
• Makes 4 servings • |
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Quote:
“Wine, one sip of this will bathe the drooping spirits in delight
beyond the bliss of dream. Be wise and taste"
John Milton ~ English Poet (1608-74)
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