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October 2005 Monthly Newsletter ~ California
Club ~ New Wine Selections
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Wine Lover,
Since the inception of our California Club my aim has been to provide members with a wide variety of wines at value prices together with interesting background information and delicious recipes. To accomplish that we've sent you two reds or two whites in each shipment. Starting now this will change.
Change is good
With this shipment we will now feature one red wine and one white wine each month. If you are a “red-only” member, you will receive two bottles of the red selection; the “white-only” members will receive two bottles of the white selection. No matter which wine preferences you have, you will continue to receive great value wine selections to taste each month, plus access to our full range of wines.
Broader selection
By shipping one red and one white in our California club we can offer a broader selection of wines to members over a year’s time as we do with our other clubs, International, World Classics and Connoisseur’s. Of course, you’ll still receive the exclusive privileges of your club membership as before – free newsletter, free recipes, Members-only discounts, customer service hot line and convenient delivery. And, as always, there is never a membership fee or any minimum purchase required.
Our first red/white offerings
We are proud to present as our white wine, the extraordinary 2004 Adler Fels Grand Reserve Chardonnay from this well-known Sonoma estate.
Everyone wins
If you are in another of our wine clubs and want to sample these fine California wines, simply pick up the phone and call our 24-hour wine center. Join the California Club (or any club) and get your first shipment half off!
I truly hope that you will enjoy all the new wines you will receive in the California Club.
John Davis
Founder & Chairman
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This
Month's Wine Notes....
by Sharon Rosenbaum, Senior Wine Buyer
Harvest throughout the wine world is a very hopeful
time. In South Africa 2005 was an exceptional year.
The harvest began almost 4 weeks early. New Zealand
and Australia had a slightly early harvest due to dry
weather. Chile’s 2005 harvest was later than usual.
Washington State began the first week of September,
a bit early. While Oregon and California will have a
later than usual harvest.
We look forward to a number of delicious 2005 wines
in our clubs.
Wine Vocabulary
Here are some wine and tasting terms you may find useful
sometime.
acidity: provides the
crispness in wines.
aroma: The smell of the
grape that made the wine.
aftertaste: The aroma
and flavors that continue after swallowing.
bitter: The mouth feel
from tannin in the wine.
blend: A mix of two or
more varietals.
body: mixture of alcohol
and fruitiness in wine: the feel of it in your mouth.
bouquet: The smell of
the wine after it is finished aging and has been in
the bottle.
color: Wine’s color comes
entirely from the skin of the grape.
finish: The quality, enjoyment
and length after swallowing the wine.
length: How long the wine’s
aftertaste lingers in your mouth after swallowing.
nose: Combination of a
wine’s aroma and bouquet.
varietal: The variety
of the grape.
weight: The alcohol content
of wine.
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Food Recipe with Wine
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Salmon with White and Red Wine
by Chef Michael Foley*
Salmon with White Wine
Ingredients
• 4 6 oz fillets of salmon
• 1 tbsp fennels seeds
• 1 tbsp rosemary, minced fresh
• 1 tbsp fresh orange zest
• 2 tbsp butter
Crush the fennel seeds in a grinder. Combine with rosemary and orange zest.
Rub on top of the salmon. Cover with plastic and refrigerate
for 12-24 hrs. Season the salmon with salt and freshly
ground pepper. Melt butter in a large oven-proof skillet,
add salmon face down and brown lightly. Turn the salmon
and transfer to a medium 350°F oven for about 4-5 minutes
more.
Plate and serve immediately with fresh, warm, buttered
green vegetables.
Serves 4
Salmon with Red Wine
Ingredients
• 4 6 oz fillets of salmon
• 1 tbsp fresh coarsely chopped cilantro
• 1 tbsp olive oil
• 1 clove smashed garlic
• 2 tbsp finely diced yellow onion
• 1 5.5 oz can black beans
Season the salmon with salt and freshly ground pepper. Sprinkle generously with the chopped cilantro. Set aside. Heat a six-inch sauce pan over medium heat. Add the olive oil. Add the onion then garlic and sauté lightly – do not brown. Drain the black beans, reserving the liquid. Add the beans to the onion mixture and toss until just warmed. Add back some of the liquid and bring to a boil. Remove from heat and with fork mash until just chunky. Reseason to taste with salt and pepper. Steam salmon fillets until moist, about 4-5 minutes. Place black beans on a plate, then place salmon on top. Crisp, steamed vegetables served with tortilla chips are a nice accompaniment.
Serves 4
*About Chef Michael Foley
These are the first in a quarterly series of wine-friendly recipes from internationally celebrated chef/restaurateur, Michael Foley. Michael is an expert in food and beverage pairing as he highlights regional and contemporary cooking. Presently he is working from Chicago through print, television, radio, podcasting and the internet. With a background in physiology,
Michael applies the art and science of contrasting or partnering flavors with dozens of cuisines. Check back soon for a link to his new website on food and wine.
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Quote:
“Chardonnay…announces itself as unmistakably as the theme from Beethoven's Fifth Symphony.”
Eleanor McCrea – American vintner |
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