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September 2005 Monthly Newsletter ~ Flavorings
~ Early 2005 Harvest in California Vineyards
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Dear Wine Lover,
In the vineyard each vintage is unique. Some years bring an abundance of rain, others bring drought, and a
few will bring just the right amount of moisture. So too with heat. Sometimes too much, other times not
enough. Every once in a while a few perfect years slip through and we enjoy a vintage with just the right
amount of moisture and temperatures. Only then are perfect wines possible.
Vintage 2005 in northern California will be a challenge. As of the middle of August, pickers had begun
working in some of the vineyards due to the unusually hot summer. Generally, this early harvest won’t
allow the fruit to ripen to its optimum levels. Sugar levels are lower and acid levels are higher than desired,
which can result in less flavor concentration and lower alcohols. And with stronger acids, the wine will
taste, at first, slightly out of balance, requiring some additional bottle aging before it is ready to drink.
Some of the reds won’t be ready for bottling until almost 2007; the whites will be released as much as a
year earlier. As always, there are vintners that can work miracles even in lean years. We’ll certainly be on
the look out for their offerings.
Fine Wine Travel Adventures
Hudson Valley Wine Festival – Red Hook NY September 9-11,
2005; A celebration of wine, food and music all set within
the natural, timeless beauty of the Catskill Countryside.
Info: www.hudsonvalleywinefest.com
Wine South Festival – Atlanta, GA; September 17-18, 2005;
Taste 600+ fine wines from 10 countries with gourmet cuisine
provided by over 40 local restaurants. Info: www.winesouth.com.
Wines From Spain: Great Match: Wine and Tapas, Chicago – September 22, 2005 at Union Station, 210 S.
Canal from 6:00 to 9:00 pm; wine and tapas will feature a comprehensive tasting of more than 200 Spanish
wines, representing many of Spain’s 64 denominations of origin. Info at: 866-849-8703
24-Hour Customer Service!
Be sure to take advantage of our 24-hour, 7 day-a-week customer
service. We are always here when you need an answer to a wine
question or want to place an order for your favorite wine.
Of course, our website is up all the time.
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.
John Davis
President & Founder
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This Month's
Wine Notes....
by Sharon Rosenbaum, Senior Wine Buyer
The distinctive aroma of peaches, apricots, and violets is a hallmark of Viognier.
A number of first-time tasters are surprised by the taste; the color and nose hinting at something sweeter
with the actual taste being dry with a variety of nuances on the palate.
Viognier
(vee-on-yay)
Viognier has gone world-wide with vineyards in Italy, Spain, Greece, Switzerland and Austria as well as
Chile, Argentina, New Zealand and South Africa…the list goes on. But it is the rapid increase in Viognier
plantings in California and Australia that has helped to push the wine onto the world stage.
There are over 500 acres now grown in Australia. Here the critical factor of quality wines is knowing the
correct time of picking.
Before 1990 there were hardly any vines in California – today there are around 2000 acres devoted to the
vine. The first vines were introduced in the early 1980s along the Central Coast in Monterey, but since
1990 they have been planted widely due to the growing demand.
Viognier has achieved almost a cult-wine status in the US. Its highly aromatic nose is complemented by
moderate acidity and flavors of peaches and minerals in the mouth.
2004 Maybeck Vineyards California Viognier
Region: California, Central Coast
Total Acid: .67g/l
Alcohol: 12.5%
Residual Sugar: 0.5 g/l
Cellaring: 1 year
Panel's Notes: Maybeck Viognier is delicate with a array of fresh peach, pear and tropical flavors. It is
smooth and round with a light touch of crispness in the refreshing finish.
Winery Background: This wine was handpicked in whole clusters and destemmed before crushing so as to
capture only the essence of the fruit. Then the wine was cool fermented in stainless steel to retain all the
fresh fruit aromas and flavors.
Food: Try with smoked fish and Asian-inspired dishes such as spicy, grilled crab or baked garlic chicken.
Refreshing with aged goat cheeses.
2004 Amelia California Viognier
Region: California
Total Acid: .64 g/l
Alcohol: 13.0%
Residual Sugar: 0.7 g/l
Cellaring: 1 year
Panel's Notes: The wine is luscious with layers of pear, peach and a note of exotic spice.
Winery Background: The Amelia Viognier was produced from the original and now famous Central Coast
Viognier vineyard. The vineyard was planted when Viognier was introduced to this part of California about
10 years ago.
Food: A delicious accompaniment to smoked poultry or fish and even curried vegetable dishes. Try with
any number of rich, soft cheeses like Brie or Bucheron.
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Food Recipe to accompany
Viognier
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Grilled Marinated Shrimp
Ingredients
1 lb. shell-on shrimp
1 1/2 tbsp capers
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp dry white wine
1 oz orange liqueur (optional)
1 tsp lemon juice
1/8 tsp salt
Peel shrimp if desired. Chop capers finely and combine all the seasonings and toss with the shrimp. Let
marinate 15–20 minutes.
Thread shrimp onto double bamboo skewers* to keep flat.
Grill the shrimp approximately 2 minutes per side, depending on the size of the shrimp, over a hot grill
until they just turn pink.
Remove from grill and skewers. Place on a garnished party plate with toothpicks, and it's ready to serve.
Serves 4 appetizers
*Soak skewers for 1/2 hour first.
Recipe can be doubled.
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Quote:
“We could, in the United States, make as great a variety of wines as are made in Europe, not exactly the
same kinds, but doubtless as good.”
Thomas Jefferson, 1743-1826; US President & Vintner |
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