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September 04' Monthly Newsletter ~ Harvest Time in the Vineyards ~
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Member,
Throughout the northern hemisphere, September signals the beginning
of the harvest. Vineyard managers and winemakers are checking daily
and even hourly sugar levels to assure the proper ripness of the
grapes. Harvest is the winery’s most exciting time of the
year. Everything must be in top condition, ready to go. When the
grapes are perfectly ripe, they must be immediately picked and quickly
delivered to the winery for processing. There isn’t a moment
to lose!
For those wineries, a red Burgundy producer for example, which produce
only one type of wine, this process is not very complicated. But
think about the complexity that must exist when a winery (maybe
from California or Australia) makes 10 or more different wines!
Imagine how good a glass of wine tastes after a day working in those
cellars!
Featured Selection
Club members can select from a group of previously offered wines
in our current Harvest Wine Promotion (pages 6–7). These selections
are from various regions around the world. Naturally there are several
selections from California, but also note the wines from Argentina,
France, Uruguay and Hungary. Each of these wines are quite delicious
and they represent the best of their regions.
We hope that you enjoy all of the new selections in the California,
World Classics, Connoisseur’s and International Clubs as well.
Fine Wine Travel Adventures
Now that every state in the U. S. has at least one winery, there
might be one or two for you to visit within an hour’s drive
or so. During the harvest months of September and October you might
be able to take a tour while the wines are being made. Be sure to
call ahead to make an appointment. Most wineries will feature a
tasting of some of their wines following the tour.
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....
Chenin Blanc
by Sharon Rosenbaum, Senior Wine Buyer
Some of the finest white wines are produced from Chenin Blanc:
from bone-dry to sweet dessert style, plus some mighty nice
tasting sparkling wines. It’s a little sad that along
with a number of other premium wine varieties, Chenin Blanc
is widely planted in California for use in bulk (jug) wines.
Fortunately a small percentage of California’s 20,000±
acres of Chenin lie in the cooler coastal counties, where
premium wines predominate. Here, a few tenacious, spirited
winegrowers cultivate the grape, though it is not a highly
profitable varietal like Chardonnay or Cabernet Sauvignon.
When Chenin Blanc is planted in the best locations and the yields
are kept low, superb wines can be made. One of the characteristics
of the grape is that its wines have pronounced aromatics; and
when they are fermented completely dry, the fruit flavors have
a slightly tart edge, adding to the wine’s complexity
and ageability. Some Chenin Blanc wines are vinified to retain
residual sugar, making them desirable as apéritifs or
for afternoon sipping.
Pair Chenin Blanc with fresh vegetable dishes, poultry (roasted
to smoked), river fish and light to medium cow’s and sheep’s
milk cheeses. The wines are also refreshing with Oriental vegetarian
cuisines and dishes with a fair amount of spice. Mystique
2003 Chenin Blanc, California
Total Acid: .67 g/l
Alcohol: 13.2%
Residual Sugar: .5 g/l
Cellaring: 1-2 years
Panel’s Notes: Stainless steel fermentation retains
fresh fruit flavors and the balancing acidity. Lovely floral
aromas are followed by hints of tropical fruit. Flavors focus
on melon, especially ripe honeydew. The wine’s texture
is crisp, while fruit notes linger in the refreshing finish.
Winery Background: A cool climate Chenin Blanc produced by
one of California's most prestigious winemakers from a French
clone planted 20 years ago.
Food: Perfect match with curries and other spicy foods. Also
great with goat cheeses.
Worthington 2003 Chenin Blanc, California
Total Acid: .64 g/l
Alcohol: 12.5%
Residual Sugar: .20 g/l
Cellaring: 1-2 years
Panel’s Notes: Bright Fruit aromas and flavors shine
along with notes of honey, quince and mineral. A zesty acidity
adds a refreshing finish.
Winery Background: Mature Chenin Blanc vines thrive in warmer
climates where they can fully ripen. This wine was produced
from grapes grown in a sunny inland valley in Northern California.
Food: A delicious partner for grilled chicken or sausage.
Great choice with a Gouda cheese from Holland.
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Food Recipe
to accompany Chenin Blanc
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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Couscous with Seven Vegetables
Ingredients
11/2 tbsp olive oil
2 large onions, cut into 1/4-inch thick slices
6 garlic cloves, minced
2 to 3 baby eggplant, peeled, quartered lengthwise, cut into
1/4-inch thick slices
2 med. zucchini, cut into 1/4-inch thick slices
1 yellow squash, cut into 1/4-inch thick slices
11/2 cups Chenin Blanc, divided
2 cups vegetable broth
1/2 pound green beans, cut into 2-inch pieces
2 carrots, pared, cut into 1/4-inch thick slices
1 sweet potato, pared, quartered lengthwise, cut into 1/4-inch
thick slices
1 15-oz can chick peas, drained and rinsed
1/2 cup golden raisins
1 tsp each cumin and cinnamon, mixed, divided
1/2 tsp salt
11/4 cups water
11/2 cups instant couscous
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Preparation
Heat oil in a large skillet over medium heat. Sauté
onions and garlic until onions are translucent. Arrange eggplant
on paper toweling. Sprinkle with salt; let stand 5 minutes;
drain and pat dry. Add to skillet along with zucchini and
yellow squash. Cook, stirring, for 5 minutes. Add 1/2 cup
of the wine, broth, green beans, carrots, sweet potato, chick
peas, raisins, 1 tsp cumin- cinnamon blend and salt. Bring
to a boil, lower heat and simmer, covered, for about 1/2 hour.
Check for tenderness.
Meanwhile, prepare couscous. Bring remaining 1 cup wine, water,
and remaining 1 tsp spices to a boil in a small pot. Reduce
heat, add couscous, stir for 2 minutes. Remove from heat and
spoon vegetable mixture over the couscous on each plate.
Makes 6 servings.
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Quote:
"If food is the body of good living, wine is its soul".
Clifton Fadiman
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