|
October 03' Monthly Newsletter
Fine Wine Adventures
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Ever since I started the club over 20 years ago I've been committed
to offering quality wines at value prices. And, I've attempted to
offer a large variety of wines, not just the popular varieties so
members could discover and savor new and exciting tastes and flavors.
Along the way, I've also tried to take the pretension out of wine
by avoiding the technical mumbo-jumbo, most of which serves little
purpose and leads to confusion.
Today is the best time to buy wines. There's been a revolution
around the world and the quality/price ratio has never been better.
This is a wonderful situation for wine consumers, but it brings
about a real need for someone to sort out what's available, and
make suggestions based on quality and purpose. That's where your
wine club comes in - keeping you up to date with the best selections
and value.
This month's selection, Cabernet Sauvignon, is truly one of the
world's great red wines, and we have the value as well. Both wines
come from the cool, Cabernet-friendly Central Coast/San Luis Obispo
region an they will benefit from a couple years of cellar aging.
You may want to consider buying a few extra bottles to put away
for the next year of so.
Our six International Selections this quarter include wines from
Spain, Italy, South Africa, Portugal and Australia. There are a
couple of "new" varieties that promise to add to your
wine adventures. The Spanish white is made from the Macabeo grape
- luscious wine. And the wine from Portugal is made from the Touriga
grape - soft and fruity, to go with any food you might like to make.
President
Founder
 |
Fine Wine Adventures
Geja's Cafe Champagne Tasting 340 West Armitage, Chicago,
IL 12/7/03. Taste and enjoy the elegant Champagnes of Taittinger.
Reservations nd information 773-281-9101
Weekend Wine Seminar at Merryvale, St Helena, CA, from 12/6
- 12/28/03. Interactive wine seminars every Saturday/Sunday
morning. Learn about wine components and wine and food pairings.
$15/person includes a winery tour. Reserve at 877-887-7763
|
Top
 |
This Month's
Wines....
Cabernet Sauvignon
by Sharon Rosenbaum, Senior Wine Buyer
One of the first grapes wine-lovers run across is Cabernet
Sauvignon. It's natural, for not only is it a strong factor
in France's Bordeaux region, one of the most high-profile
wine areas, but across the globe it is the 3rd most widely
planted red grape after Grenache and Merlot. It is everywhere.
Unlike cool-climate grapes such as Pinot Noir or Gamay or
warmth-loving Grenache and Carignane, Cabernet is planted
from the coldest reaches of the Loire, northern Italy and
even Canada and the Ukraine to hot-house areas like the Central
Valley of California, the arid Columbia Valley of Washington
and even South Africa (Zimbabwe has about 100 acres!).
Alone, this grape, like all the other thoroughbreds, shows
a wealth of flavors strongly dependent upon macroclimate.
In the cooler regions, you might sense green bell peppers
or green olives while in the hotter climes, more of a black
currant fruit character. In Bordeaux, sometimes you pick up
tobacco or chalky notes. When blended with Merlot, it can
make red wines of great structure and balance as well as complexity.
Nelo Cabernet Sauvignon
Vintage: 2000
Region: Central Coast
Total Acid: .68 g/l
Alcohol: 13.2%
Residual Sugar: 0
Cellaring: 2-3 years
Panel’s Notes: Rich wine offering aromas of currant,
ripe plum, spice and cedar. Flavors focus on black cherry
and anise.
Winery Background: Grapes come from one of the oldest Cabernet
Sauvignon vineyards on the Central Coast, Golden Valley Vineyards.
Food: Excellent with roast lamb and beef stews, brie cheese.
Treehaven Lane Cabernet Sauvignon
Vintage: 2001
Region: San Luis Obispo
Total Acid: .68 g/l
Alcohol: 13.2%
Residual Sugar: 0
Cellaring: 2-3 years
Panel’s Notes: An opulent wine with dark fruit restrained
by a nuance of herb and spice.
Winery Background: Great blend of Cabernet grapes from the
prestigious Steinbeck, Shandon Valley and Erickson vineyards
of San Luis Obispo.
Food: Great with aged beef, hearty pastas and full-flavored
cheeses.
|
Top
 |
Food Recipe
to accompany Cabernet Sauvignon
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.
|
 |
Grilled, Marinated Lamb
Chops
Ingredients
• 4 lamb loin chops, 8 oz each, 1 1/4 inch thick, trimmed
• 1/2 cup Cabernet
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp fresh lime juice
• 1 tbsp ginger preserves
• 2 medium cloves garlic, minced
• 1 tbsp and 2 tsp chopped fresh dill
• 2 tbsp chopped rosemary, or 1/4 tsp dried
• 1/2 tsp grated orange rind
• Salt and freshly ground black pepper
|
 |
Preparation
Arrange chops in shallow glass dish. Combine wine with remaining
ingredients except salt. Pour marinade over chops; turn to
coat both sides. Cover and marinate at room temperature for
45 minutes, turning once. Preheat grill. Remove chops from
marinade and drain. Place chops on grill 4 to 5 inches over
hot coals and baste with marinade.
Cook, basting occasionally with marinade until meat is medium-rare,
5 to 8 minutes per side, turning once. Instant -read meat
thermometer should register 145 degrees. Transfer lamb chops
to heated platter. Sprinkle with salt to taste.
Makes 4 servings.
|
Top
 |
Quote:
“Wine is the intellectual part of the meal, meats are
merely the material part"
Alexander Dumas
French Novelist and Playwright (1802 -70)
|
|
