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Gluhwein

Wednesday, December 22nd, 2010

Christmas is a time for surprises and for December 2010 we are surprising our wine club members with three bottles of wine instead of the normal two.  The third bottle is Gluhwein.  Many of you may not be familiar with Gluhwein.  However, in some European counties, such as Germany, Austria, and Switzerland, Christmas would not be Christmas without it. 

Gluhwein is German for “glow wine.”  If you’ve had it in the U.S. you may know it as mulled wine.  It is a mulled, spiced and sweetened wine that is often fortified with rum, cognac or brandy and drunk warm.  Imagine the “glow” affects you would get from drinking this warm beverage on a cold snowy Northern European day and you will understand why the Germans call it Gluhwein. 

Mulled wines have a long history dating back as far as 500 B.C. Before modern times, sulfites were not added to wine to preserve its flavor and extend its shelf life.  As a result, it was more common than today for a wine to spoil or to turn out poorly.  To revitalize the wine spices, herbs, sugars and distilled spirits were often added and mulled with the wine by heating it. This process transformed the poor or spoiled wine into a wintery treat that was very pleasing on a cold and snowy day. 

If you ever find yourself in Germany, Austria or Switzerland for the Holidays, be sure and visit a Weihnachtsmarkt or Christkindmarkt (Christmas market).  These markets are traditionally held outdoors in city and town squares and are open in mid-December.  They sell ornaments, Christmas items, and of course Gluhwein.  Can you imagine shopping outdoors in a German Weihnachtsmarkt in the middle of December without the warming “glowing” effect of Gluhwein?  I don’t think a Grande non-fat pumpkin latte from Starbucks would have the same effect. 

For Christmas, we’ve featured a bottled Gluhwein from one of our favorite Oregon wineries, Chateau Bianca.  To enjoy this bottle, empty it into a sauce pan and heat it until it begins to steam then serve immediately while it is still warm.  Do not boil the wine!  If you do, as our friend Helmet Wetzel says,  “you’ll boil the fun out of it.”

This bottle is a light, non-fortified Gluhwein and will give you a sense of what Christmas is like in Germany.  If you wish to make your own Gluhwein there are many recipes on the internet.  Just make sure and use a  dry red wine and don’t boil the fun out of it while you’re mulling it .

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History of Champagne

Wednesday, December 22nd, 2010

Campagna was originally the Latin description of the Italian rolling countryside north of Rome. The word came to apply to geographically similar areas as well, hence Campania in southern Italy. This was exactly how the province in northern France came to be known as Champagne. Champagne is the French version of the word Campagna. 

Champagne had the good fortune to be located at the crossroads of two significant trade routes. The north/south route ran between Flanders and Switzerland and east/west between the Rhine and Paris. It was a very successful area and fiercely fought over for more than 1,000 years. Attila the Hun was repulsed there in 455 A.D. Even as late as 1914 the Germans invaded the area, attempted to occupy Reims and actually did so in Epernay  for a time, two major cities of the region. 

It is likely vineyards existed in Champagne earlier, but the first real mention came in the latter fifth century. Nobility and religious groups alike grew grapes for local use. The quality wines of the region began to be noticed in the 17th century. One reason was that the Abbey above Epernay was turned into an early viticultural research center under Dom Perignon. Champagne’s celebrity was for its  still wine, primarily Pinot Noir. The sparkle in it was an unwanted natural phenomenon that occurred when cold winters stopped fermentation, only to have it re-start again in the spring. The result was disaster because the think bottles of the time would break with the slightest build-up. 

In the early 1700’s the British began producing stronger bottles and a slight demand developed in France and England. Sparkling wines were still not made in volume. The “wine snobs” of the time considered sparkling wine to be inferior to still wine; not to mention, 50% of the several thousand bottles produced each year still shattered under the pressure-a serious danger for vintner and consumer alike. 

It had been known for some time that bottling wine prior to the completion of fermentation caused wines to sparkle. However, it took a Champagne area pharmacist, Andre Francois, to discover the proper amount of sugar to produce sparkle without the explosion! By 1840, the process of producing champagne had been achieved; corks were improved, corking machines designed. The Germans were the first to see the opportunity and jumped into champagne production in Champagne. This made it the first wine industry made up of international winemaking companies. The French were slow to climb on board. In due course, they did and the few survivors today, Moet is probably the most well known. Today, one in twelve bottles of champagne style or sparkling wine is made in the Champagne appellation. 

The Champagne region of France is exposed to harsh winters, which affects the consistency of the wines from vintage to vintage. To combat this problem, traditional champagne is blended from any number of vineyards and vintages (referred to as Non Vintage or NV for short). 

The grape varieties grown in this region are Pinot Noir, Pinot Meunier and Chardonnay. The wine obtains its structure and depth from Pinot Noir, the early richness and fruitiness from the Pinot Meunier and then the Chardonnay matures it. 

Sparkling wines are not just versions of still wines with gas. The blends prepared for sparkling wines are very acidic (usually harvested earlier than grapes used for still wines), but still maintain distinctive fruit flavors. The key to a quality sparkling wine is the blend of the base wines used and then capturing the gas of the still wine. There are many methods for getting the gas there, among them the champagne method, transverage, transfer, continuous, Charmat or carbonation. All can produce quality wines; the main difference is whether the secondary fermentation takes place in the bottle or in the tank. It is always wife to remember that only sparklers from the Champagne region may be referred to as Champagne; all others will be called sparkling wine. 

The sparkling sent to you this month is made in the traditional Champagne style.

Article provided by Dan Paynter

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Wine Club Picks for November 2010 – Masset Winery and Piety Flats Winery

Wednesday, December 22nd, 2010

Fall has arrived and with it comes the beginning of the holiday season.  Preparing the Thanksgiving dinner can be stressful and pondering over the right wine to pair with the meal can be even more stressful for many. The Thanksgiving dinner can be one of the most difficult meals to pair with the perfect wine because of the multiple variations of food. The range spans from mashed potatoes with fresh gravy to marshmallow-covered sweet potatoes to cranberry dressing. In this newsletter I have given you some tips which I hope you will find useful when preparing that perfect holiday feast. 

Our red wine club members are in for a real treat this month. We are featuring a special 2005 red wine blend from Masset Winery which is now considered a “library wine.” The sad news is that this will be a one- time treat for you.  We have the last bottles of this library wine and there won’t be any more for sale after the 15th of this month. This may not be your choice for your Thanksgiving dinner, but make sure you save this wine for that special fall meal with that special someone. 

A special thanks to those of you who attended our final tasting party of the year. Our fall cellar clearance and wine tasting party was fun and it was a great way for our new members and guests to experience some of the premium artisan wines that we have featured over the last 18 months. You will also notice that we have not included a list of our cellar wines for sale this month.  The reason being….WE ARE SOLD OUT!  Between our wine club members and our website, the Masset Wines  for this month went quickly. 

AVA’s Featured This Month: Columbia Valley and Yakima Valley: 

We feature the Columbia Valley AVA at least once every eighteen months.  The Columbia Valley AVA is the largest wine region in the state of Washington, where over 17,000 acres are planted in vineyards. In fact 99% of the total vineyard area planted in Washington is in this AVA. This AVA is vast in size and it has many sub-applellations, one of which is the Yakima Valley AVA, which we are also featuring this month. The Yakima Valley AVA was the first AVA established within Washington State, gaining recognition in 1983.  11,000 acres of vineyards are in this AVA, giving the area the largest concentration of wineries and vineyards in the state of Washington. The entire Columbia Valley region shares the climate traits of cold winters and long dry growing seasons with very low humidity. This climate trait gives Washington wines their balance in flavors. Many wines produced here are very fruit forward and similar to wines produced in California and Europe.  (For more information on these two AVA’s, please check out our website at Northwestwinequest.com).

Featured Winery of the Month: Masset Winery:

We enjoyed Masset Winery for the first time in early 2008, when the idea of starting our wine business was just a dream. It was no surprise when we made the leap to start our business in March 2009 that Masset Winery would be our first winery to feature. Winemaker, Greg Masset has a true talent in creating artisan wines. His talent to create wines stems from his talent as a chef. He is the executive chef at the Yakima Country Club and the wines he makes are always directed toward drinking with dinner. They are rich, full bodied and supple wines to complement a meal.  Greg makes the wines from grapes that he hand selects from well-established hillside vineyards, including the oldest and best known vineyard in the Yakima Valley, Red Willow Vineyards. Greg has won awards from Wine Spectator and Appellation America and he is best known for his petite syrah. With his degree in food science and his background in the restaurant business, he is definitely making a name for himself in the wine industry. 

If you are ever in the Yakima area make sure to stop in at Masset Winery which is actually located in Wapato, WA. You will find a quaint and cozy tasting room that is dripping in French-country charm.  This tasting room is on an historic 1905 barn of the original farmstead that once was used to store tea in the 1920’s and later used to store apples and pears that were grown on the farm. Greg’s wife, Michaela, is responsible for the décor, which is a great mix of antiques and warm colors.   

Masset Winery 2005 Columbia Valley Red Wine  (Les Vignes de Marcoux)

Silver Medal Winner June 2008 in WA State Wine Competition 

The fruit in this library wine come from Les Vignes de Marcoux which  means “the vines of Marcoux.” It is a part of the Red Willow Vineyards in Yakima, which is the oldest known vineyard in the Yakima Valley.  This is a single vineyard blend of classic Bordeaux grapes. Wonderfully ripe Cabernet Franc supported by rich Cabernet Sauvignon and filled out with Merlot, all grown by the famous Sauer family.  Aged twenty one months in the finest barrels and carefully blended for balance and longevity.  It is 52% Cabernet Fran, 26% Merlot and 22% Caberent Sauvignon. 

Massett Winery 2006 le Petit Rouge Red Table Wine 

Best selling winemakers blend of Syrah, Cabernet Sauvignon and Sangiovese. A fruit forward, easy sipping, every day red.  Twenty months in small oak barrels gives aromas of mocha and spice, while a combination of grapes contribute complexity. 

 

Featured Winery of the Month: Piety Flats Winery: 

A visit to Piety Flats is like taking a step back in time.  A time when people mingled at the old country store, swapping stories and enjoying a cold root beer. Though you can still enjoy a cold root beer or maybe their famous peach sundaes, you will want to taste their Yakima Valley wines.  This winery’s tasting room is in a 1911 Mercantile Building which is located right off the I-82 freeway.  It is a rustic store with “creaking wooden floors, old country store fixtures and memorabilia of yesteryear

Jim and Kris Russi reopened this historic landmark in the Wapato area using the same name that has graced the building since 1911. It was their dream to resurrect a business that had been a fixture in the area for as long as people had engaged in commerce in the Lower Yakima Valley. The historic Donald Fruit and Mercantile building was reopened in 2001 as a country store and picnic venue for visitors to the Yakima Valley.

At the end of the 2002 season Jim, and Kris decided to open their winery in this historic location. Knowing it would be open every day during the summer season, they knew it would be a great outlet for their new label.

Willow Crest’s winemaker, Dave Minick, is the winemaker for Piety Flats. As time goes on, Dave’s wines become even more popular. The variety of wines to sample are many, including their popular regular wines such as syrah, merlot, and their cabernet-merlot blend. But, they also feature a late-harvest Viognier, a cabernet port, black muscat and chenin blanc that are well received.

We love visiting this winery every time we pass through the Yakima area. It’s not only the antiquated mercantile that we are fond of, but we love sipping their wines while we browse the mercantile.

*Note: check out the wine label of Piety Flats. The 1890 hop kiln which is across the road from the mercantile is the perfect backdrop for their wine label. 

2009 Yakima Valley Chenin Blanc  

From late spring to early fall indulge yourself in an amazing treat. Savor the taste of passion fruit, dried pineapple, apricot, tart green apple and strawberry.  1.5% residual sugar, bordering on being off dry. Best served slight chilled. 

FOOD MATCH: The slight sweetness of the wine works very well indeed with the reciprocal sweetness of fresh bay scallops seared in butter and finished with a dash of lemon and lime juices, served over linguine 

Chenin Blanc: 

Pronounced (shen-in blahngk), this white wine is often used to produce some of the finest white wines. As a grape varietal, when 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 can have a slightly tart edge, adding to the wine’s complexity and ageability.  

Fresh young Chenin Blanc wines have mouth-watering fresh fruit and delicate floral aromas that lead to such flavors as apple, melon, apricot, guava and pineapple. These flavors are backed by the natural crispness that makes Chenin Blanc so perfectly balanced.  Native to France, this grape has the ability to produce clean and well balanced wines in warm climates. 

This wine pairs with a wide range of foods. It pairs beautifully with fresh fish, poultry or pork, veal or vegetables; spicy, marinated, tart or creamy.  Pair with the same kinds of foods you would with most Rieslings: aperitifs, fowl (from roasted to smoked), and even light cheeses. 

Let’s Pair Up: 

Chicken With Mushroom Cream Sauce—Pair with Piety Flats 2009 Chenin Blanc 

Serves 6-8 

Ingredients: 

  • 1.5 pound roasting chicken, cut into serving pieces (bone-in, skin on)
  • 1 cup flour
  • 1 cup grapeseed oil, or canola oil
  • Butter
  • 1/4 cup rich chicken broth                     
  • 1 small onion, chopped
  • 1 clove of garlic crushed                       
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup sour cream                                
  • 1/2 cup heavy cream
  • Salt and pepper 

Preparation: 

  • Put a cup of flour, a tsp of salt and half a tsp of pepper in a brown paper bag. Piece by piece put a piece of chicken in the bag and shake to coat the chicken with flour.
  • Preheat oven to 350 degrees. On the stovetop, in a large frying pan, heat oil to medium high. Place the chicken pieces in the pan. Watch the oil carefully, you don’t want it to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken and turn when necessary.
  • Butter a roasting pan generously.  Arrange the chicken pieces in it, pour broth over it, and bake until the chicken is tender and cooked, about 50 minutes. You know that the chicken is done by poking a thigh with a meat fork and when the juice runs clear, the chicken is done.
  • About 20 minutes before the chicken is done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 tbsp of oil. Add the onions to the pan and saute on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard garlic and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.
  • When chicken is done, remove from oven. Serve on platter with the mushroom sauce spooned over it, or serve on the side. 

Burgundy Beef Stew—Pair with Masset Winery 2005 Columbia Valley Red Wine 

Serves 10  (Need a slow cooker for this recipe) 

Ingredients: 

  • 3 lbs of cubed beef stew meat 
  • 1/4 cup flour                                
  • 1/2 tsp salt          
  • 3 tbsp olive oil
  • 3 tbsp Worcestershire  sauce  
  • 1 lb carrorts peeled and cut into 2 inch pieces
  • 4 large potatoes cubed             
  • 1 tbsp dried parsley                   
  • 1 1/2 tsp ground black pepper
  • 2 cups boiling water                   
  • 2 (1oz) pkg of onion soup mix  
  • 3 tbsp butter        
  • 3 large onions quartered
  • 2 tbsp minced garlic                  
  • 1/2 cup burgundy wine               
  • 2 (6 oz) pkg of fresh button mushrooms, halved
  • 1/4 cup water                              
  • 3 tbsp cornstarch 

Preparation: 

  • Toss beef, flour and salt in a sealable bag until well coated.
  • Heat the oil over med. Heat and combine Worcestershire sauce in the skillet with the beef. Brown beef slightly and place in slow cooker.
  • In the same skillet melt the butter.  Cook onion and garlic until soft and then transfer to slow cooker. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine.
  • Add the carrots, potatoes, parsley and pepper to the slow cooker and then pour the wine mixture  over everything in the slow cooker.
  • Combine the boiling water and the soup mix. Mix well and then pour into the slow cooker.
  • Place the cover on the slow cooker and set to high; cook for one hour. Reduce heat to low and cook for 6-8 hours until beef is fork-tender. Whisk the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
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Thanksgiving Dinner and Wine Pairing

Monday, November 15th, 2010

The food for Thanksgiving should be carefully selected but so should the wine. There is a bounty of different tastes, textures and aromas present in the food typically served on Thanksgiving.  Just keep in mind that the purpose of pairing food with wine is to enhance your dining experience. The wine should enhance the food and the food should enhance the wine, creating a wonderful relationship that improves both. However, this can be a bit tricky!

One reason for confusion is that we don’t serve Thanksgiving dinner in courses where we can pair each dish with a different wine and then move on to the next dish, we must make a wine “fit in.”

Secondly, a turkey contains a large amount of both light and dark meat. Light meat seems to call for a white wine or a lighter bodied red; but dark meat often requires a more hearty substantial wine. You will need something that will complement both the light and dark portions of the turkey.

Finally, we all know that Thanksgiving dinner is more than just the turkey. This holiday dinner is really about food, which means there are more than a few side dishes and condiments on the table. It is what I like to call a “smorgasbord of flavors.” It can be easy to find wine to complement the mashed potatoes and dinner rolls that aunt Saddie brought, but it can get a little trickier when you involve pickles, squash, the traditional green bean casserole, and cranberry sauce. Sometimes it is difficult to predict which flavors will show up on the dinner table.  Ultimately, you will need a bottle of wine that is versatile and unlikely to clash with any of the other flavors on the table.

Choosing the Wine

Versatility is key.  Try not to think in the extremes for either white or red wines.  The bold Cabernet Sauvignon or Zinfandel or the acidic, citrus Sauvignon Blanc need to be left for another meal. Instead, think of balance – low to mid alcohol levels (around 12%), good acidity but not too ripe or too green and a lighter style body with no over powering tannins.  Most people will gravitate to Merlot or Chardonnay.  This is okay, but let’s be more creative with our selections.

Bubbles Anyone?

Champagne or a Sparkling wine such as Sparking Chardonnay or a Sparkling Muller Thurgau is a fantastic choice and often overlooked. The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The low alcohol doesn’t over-exert itself and mask the flavors of the food like a high-alcohol wine can do. Also, the bubbles are a nice palate cleanser between eating the different choices of food on your plateGreat Oregon Pinot Noir

Pinot Noir is one of the most versatile wines I know of. You can’t go wrong in selecting a Pinot because this wine is unlikely to clash with any of the flavors on the table, and it’s a perfect choice if you are uncertain about relative’s wine preferences. There are big, powerful Pinot’s, but try to stick with the lighter style ones. The lighter Pinot Noir is subtle and non-intrusive. It typically has low-alcohol, few tannins, and no sharp or dark flavors. Its light body will not overpower the food.

Rose’

Our wine club members may recall that last November we sent out a wonderful Barbera Rose from Coyote Canyon to complement their Thanksgiving meal. We suggested this wine because like the French, we know that Rose’ wines are great food options because they are usually very low in alcohol and they have a non-tannic, fresh fruitiness to them. These wines are often overlooked hear in the states because people tend to believe that Rose’ wines are sweet. Some are sweet, but many wineries are producing bone-dry Rose’s made from different red grapes. Well worth a try.

Riesling and Gewurztraminer

Popular German white wines, Riesling and Gewurtraminer are known for their versatility. Be careful because they can range from the very sweet to the very dry. Beginners tend to like the very sweet styles, but this doesn’t pair well with the Thanksgiving meal. Choose a semi-dry wine that is acidic and has great depth and complexity.

 Dessert Anyone?

Try a Gewurztraminer that is dry with spicy undertones. This pairs beautifully with spiced fruit pies.  Vin Santo – a sweet red Italian wine, pairs perfectly with mincemeat or berry pies.  Last but not least,  I love Tawny Port. This classic dessert wine with its caramel flavors pair  perfectly with pumpkin pie or with a rich chocolate tart.

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How Full is Your Life?

Monday, October 25th, 2010

When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar and the 2 glasses of wine…. 

A professor stood before his philosophy class and had some items in front of him. When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students if the jar was full. They agreed that it was. The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles rolled into the open areas between the golf balls. He then asked the student again if the jar was full. They agreed it was. The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with a unanimous “yes!”   The professor then produced two glasses of wine from under the table and poured the entire contents  into a jar, effectively filling the empty space between the sand. The students laughed. “Now,” said the professor, as the laughter subsided, “I want you to recognize that this jar represents your life. The golf balls are the important things that if everything else was lost and only they remained, your life would still be full. The pebbles are the other things that matter, like your job, your house, and your car. The sand is everything else; the small stuff. If you put the sand into the jar first, “ he continued, “there is no room for the pebbles or the golf balls. The same goes for life, if you spend all of your time and energy on the small stuff. Pay attention to the things that are critical to your happiness.  Play with your children. Take time to get medical checkups. Take your partner out to dinner. Play another 18 holes. There will always be time to clean the house and fix the disposal. Take care of the golf balls first; the things that really matter. Set your priorities. The rest is just sand.”  One of the students raised her hand and inquired what the wine represented. The professor smiled, “I’m glad you asked. It just goes to show you that no matter how full your life may seem, there is always room for a couple of glasses of wine with a friend.”

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Beaujolais Nouveau Style Wines

Saturday, September 18th, 2010

Many of you know, we feature Pinot Noir quite often when we select wines from Oregon. This is due to the fact that Pinot Noir grows beautifully in Oregon and production of this wine is massive. When we visited Phelps Creek Vineyards, we were very impressed with their Pinot Noir selections. Many of them had a mineral taste that was not like any of the Pinots that we have tasted or featured from the Willamette Valley AVA of Oregon. We were really impressed with the Le Petit Pinot Noir that winemaker, Rich Cushman created for Phelps Creek. We were not only impressed with this wine but we were also intrigued by the Beaujolais Nouveau style in which he made this wine.

The Beaujolais Nouveau method of making wine was new to us, especially when it involves a good Pinot Noir. What makes this Le Petit Pinot Noir so different from the well known Pinot Noir of Oregon? With a little research, we began to grasp the concept of Beaujolais Nouveau.

Beaujolais Nouveau is the name given to wines of the Beaujolais and Beaujolais villages of France which have been made in the nouveau style. These wines are released to market only a couple of months after harvest and they are intended for early consumption.

It was the nouveau style which first gained the Beaujolais region its fame, providing 19th century London and Paris with fresh, flavorful wines for the winter months. Merchants once competed to be the first to deliver the  new wines across the English Channel. The official date for the release of these wines is officially determined as “the thirty-eighth day before the third Thursday of November of the year of harvest.” It is not until the third Thursday itself that the wines are sold to the consumers.

Beaujolais Nouveau wines are red or rose and made predominately from Gamay grapes. The wines are vinified by carbonic maceration, which draws a lot of aroma compounds from the skins, leaving them light in body and almost entirely free of tannins. Red wines that are allowed only a short skin contact time, and thus have not absorbed much in the way of color, tannins, and extract compounds, are relatively low in alcohol content and stimulate the appetite, refresh the palate and quench thirst.

Beaujolais Nouveau is intended for immediate drinking, and in general should not be kept for more than a year. In Europe, this style of wine is released in November. But in the Northern Hemisphere the weather is more suited to drinking this style of wine in spring/summer. For this reason, the LePetit Pinot Noir from Phelps Creek Vineyards is released in the spring/summer months.

The straightforwardness of flavor and aroma in this type of wine makes them the ideal partners for simple dishes, including many well-known favorites from Mediterranean cuisine, but seem inappropriate with more sophisticated and lavish creations. This type of wine also makes a very good accompaniment for fish. Fried or grilled seafood in particular, whose taste becomes more rounded with subtle roasting aromas, and goes well with lightly chilled Beaujolais.

Many wine critics criticize the wines marketed as Beaujolais Nouveau as simple or immature. Wine critic Karen MacNeil has compared drinking Beaujolais Nouveau to eating cookie dough. To me, this is a matter of taste and intent. The intent is to drink this style of wine immediately. For those who want a good wine “now” rather than waiting a year or two for it to mature…then the Beaujolais Nouveau style is a must. For those who enjoy a lighter version of Pinot Noir, then the Le Petit Pinot Noir  is a given.  For those who are just beginning to learn about Pinot Noir, then maybe the lighter version of the Beaujolais Nouveau style is a good way to start.  The term Nouveau is the French word for “new”, and for me, this was a new style of wine and I enjoyed the style immensely.

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Wine Club picks for July 2010 – Abacela Vineyard and Winery – Southern Oregon AVA

Tuesday, September 14th, 2010

Not all of us are fortunate enough to take a trip to the wine country of Spain. However, if you are in the mood to taste some incredible Spanish varietals in a Mediterranean-style tasting room, then Abacela Vineyards and Winery in Southern Oregon is the place to visit. This may not be Spain, but the land in this area has the same latitude as Spain’s Rioja and Ribera Del Duero regions. Spanish varietals such as Tempranillo, Albarino and Garnacha thrive in Southern Oregon’s temperate climates; warm days followed by cool nights with a fair amount of precipitation. 

We researched Abacela and found that in 2001 at the prestigious San Francisco International Wine Competition, they were awarded a double gold for their 1998 Tempranillo. In fact, it beat 19 other Spanish Tempranillo entries and as a result, they have made a name for themselves in the wine world. In fact, the accolades have continued ever since. 

We know that you are going to enjoy this month’s selections, especially the Albarino, which is the perfect white wine for lazy summer days and feasting on succulent seafood. 

Southern Oregon AVA: 

Abacela Vineyard and Winery is found in the Southern Oregon AVA. The Southern Oregon AVA was established in 2004. It is located in the southwest portion of the state and stretches 125 miles from south of Eugene to the California border, and 60 miles between the Cascade Mountain Range to the east and the Coast Range to the west. It encompasses four sub-appellations, Umpqua Valley, Rogue Valley, Red Hill Douglas County and Applegate Valley. There are approximately 120 vineyards, 20 wineries and 3,000 acres of wine grapes. 

Grapes grown in this region date back to 1852 when an early settler named Peter Britt, operated a winery in Jacksonville. In 1961 the Hillcrest Vineyards in Umpqua Valley was established by California vintner, Richard Sommer and it wasn’t long before other winemakers took notice and they too began to plant grapes in the 1970’s. 

This area provides the warmest growing conditions in Oregon, but it also provides cool microclimates within the hillsides and valleys that enable this AVA to successfully grow both cool and warm climate varietals. This AVA is more Mediterranean in climate than the cooler region of Willamette Valley AVA.  

Predominate varieties grown include: Pinot Noir, Merlot, Cabernet Sauvignon, Pinot Gris, Syrah, Chardonnay, Cabernet Franc, White Riesling, Gewurztraminer, Viognier, Albarino, and Tempranillo. 

Abacela Vineyard and Winery: 

Abacela Vineyard and Winery

Abacela Vineyard and Winery is located in Roseburg, Oregon on Lookingglass Road. As you drive up the road to their Mediterranean-style winery, you might feel like you are gazing through a looking glass and getting a small glimpse of Spain. The desire to introduce Spanish varietals on American soil was the dream and vision of Earl Jones and his wife, Hilda, who own Abacela Winery. After extensive travels throughout Europe, they fell in love with the wines from the Rioja and Ribera Del Duero regions (northern Spain) where the majority of red wines are made with tempranillo, Spain’s “ noble grape.” Although they were amateurs at the time, they were determined to bring this Spanish varietal to America. 

Until 1994, nobody had seen these warm-weather grapes in Oregon. In fact, many thought Earl was a bit crazy when he planted his first tempranillo vine.  But little did they know that Earl had done extensive research, gathering data from the National Oceanic and Atmospheric Administration attempting to match the climate of the two Spanish regions that grow the best Spanish varietals.  All of this data pointed him to Southern Oregon. He found that the area south of Roseburg has the same latitude as Rioja and Ribera Del Duero, those prime areas in Spain for growing the best tempranillo grapes.  The climate in this area is consistently cool in the spring, dry and hot in the summer, and cool in early fall. The low rainfall and mild winters, makes this the ideal climate for Spanish grapes.  

In 1997, Jones made his first tempranillo from the vines he planted in 1994. His second attempt in 1998, became the first American tempranillo to best the Spanish tempranillo in the International Wine Competition in San Francisco in 2001, taking a double gold.  Accolades continue year after year. In 2009 their 2005 Abacela Reserve Tempranillo won America’s first Medalla de Oro in Spain’s own Tempranillos Al Mundo competition.  Abacela has also earned ratings of 95 points and higher from Wine Spectator and Wine Enthusiast magazines.  Jones also holds the title of 2009 Oregon Vintner of the Year by Portland’s Classic Wine Auction. Not bad for an amateur who never made wine before 1997.  He has now established a reputation as America’s pioneer producer of native Iberian varietal wine. 

Abacela is now a 75 acre vineyard and they grow 20 different varietals. Its flagship wine is still tempranillo but you can’t go wrong with their selection of unusual varietals such as tannat, garnach (grenache), dolcetto, albarino and don’t forget to try their port-style wines from Portuguese grapes such as tinta cao. 

Featured Spanish Varietals: 

  • Tempranillo—Often referred to as Spain’s “noble grape.”  This variety of black grape, is grown to produce full-bodied red wines. Its name is the diminutive of the Spanish temprano (early), referring to the fact that it ripens several weeks before most Spanish grapes.  Typically light red cherry to dark dried cherry flavors; spice, vanilla and coconut notes from oak, soft tannin and relatively low acidity. 
  • Albarino—This wine is Spain’s most popular white wine here in the U.S., but it’s not the most planted grape.  This grape makes wines that are fresh, bright and lemony with rich, almost oily texture, giving them the weight of a rich Chardonnay without the heavy flavors. Pairs perfectly with grilled fish or seafood paella. 
  • Garnacha– Known in France as Grenache and in Italy as Cannonau, Garnacha is a firmly Mediterranean grape both in habit and in personality.  At a glance, it is ruby in color, juicy, with red cherry flavor and medium acidity. 

Northwest Wine Quest Wine Club selections for July 2010: 

Abacela 2006  Estate Tempranillo 

  • Double Gold 2009 Tri-Cities Wine Festival
  • Gold Medal 2009 International Eastern Wine Competition
  • Gold Medal 2009 Los Angeles International wine and Spirits Competition
  • Silver Medal 2010 Dallas Morning News Wine Competition
  • 91 Pts Wine Enthusiast 4/09 

Tenth release of their signature Tempranillo.  Deeply colored and powerfully structured with intense aromas and flavors of ripe black fruits, savory spice, cassis and smoke. Will age 5-7 years. Aeration is recommended if opened now. 

 

 

Abacela 2009  Estate Grown Albarino  

  • Gold Medal 2010 Riverside International Wine Competition
  • Silver Medal 2010 Pacific Rim Wine Competition
  • “Outstanding!.Earl Jones  and his team deliver a big victory.” Wine Press NW (spring 2010)
  • “Captures the racy minerality of the Spanish grapes, while amping it up to New World fruit standards….” Paul Gregutt, The Spokesman Review 5/10 

The Galician style wine exhibits aromas and flavors of crisp golden apples, citrus fruits, fleshy peach, almonds, and delicate white flowers all carried on a frame that skirts the razors edge between creamy textures and steely minerality. Recommend drinking this wine within three years—earlier if you seek crispness, later if you prefer great complexity. Dungeness crab and oysters are each a beautiful pairing, but this wine will embrace any fresh seafood.  

Abacela 2007 Estate Grown Garnacha (second red for 2-Red Members) 

“Excellent!” Wine Press Northwest (Winter 2009/2010) 

Subtle perfume, anise, strawberry, raspberry and lavender scents are typical aromas as in this vintage. The supple texture is coupled with deep flavors of crushed purple fruits and naturally balanced acidity. Unfiltered, this wine will improve for the next 3-5 years. Pairings include cedar planked salmon with brown sugar and thyme butter. 

 

 

 

Pairings for our July wine club selection:

Grilled Flank Steak with Gorgonzola Cream

Courtesy of Albacela Winery (Serves 4) 

  • 1/2 lb Flank Steak, trimmed of fat
  • 1 tsp Kosher Salt
  • 1/2 tsp fresh ground pepper
  • 1 pint heavy cream
  • 1 cup crumbled gorgonzola cheese
  • 1/2 cup finely grated Reggiano Parmigiana 

For the Sauce: 

Pour heavy cream into small sauce pan and heat on low until reduced by half. Add gorgonzola and mix well, then add Reggiano Parmigiana and stir until incorporated. Keep warm until ready for use. 

For the Steak: 

Pre-heat gas grill to high heat 

Salt and pepper both sides of the flank steak. Grill 4-6 minutes per side (flank steak is best at medium rare, cooking medium or well can make the meat too tought). Remove from grill, cover loosely with foil and let rest for 10 minutes. Slice meat thinly across the grain and serve with gorgonzola sauce and Abacela’s Estate Tempranillo. 

Shrimp and White Bean Salad with Lime Cilantro Vinaigrette

Courtesy of Albacela Winery (Serves 4 as an appetizer) 

For the Salad 

  • 1 can Cannellini white beans drained and rinsed well
  • 1 pound cooked bay shrimp
  • 1/2 fresh sweet red pepper, seeded and finely diced                           
  • 1/2 cucumber peeled, seeded and finely diced
  • 1/4 cup cilantro leaves, roughly chopped 

Combine all the ingredients and mix well. 

For the Vinaigrette 

  • 1 clove garlic, finely minced                                             
  • 1/4 tsp ground cumin
  • 1/2 cup cilantro leaves                                                       
  • 1 jalapeno pepper, seeded and diced
  • Juice and zest of one lime                                    
  • 1 tbsp honey
  • Juice of one half Meyer lemon                                         
  • 1/3 cup olive oil 

Combine all ingredients except the olive oil in a blender and pulse until smooth. Add olive oil in a stream until incorporated (you may not need all of the olive oil). 

Pour vinaigrette over salad and mix well. Let stand for a few minutes for the flavors to mingle. Serve with tortilla chips and Abacela Albarino.

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Wine Picks of the Month – Trium Winery and Longsword Vineyards – Rouge Valley AVA

Monday, August 23rd, 2010

Summer is upon us and with summer comes longer days and lighter wines. We recently enjoyed a trip to Southern Oregon, where we selected summer wines from the Southern Oregon AVA, the Applegate AVA and the Rogue Valley AVA, which will be featured this summer. I love this wine country region because it is the perfect place to sample wines, take in a Shakespeare play, have a wonderful dinner at a fancy restaurant or enjoy a simple picnic along a mountain babbling brook. 

The Rogue Valley AVA became an official appellation in 2001. It is the southernmost winegrowing region in Oregon. It’s made up of three adjacent river valleys (Bear Creek, Applegate and Illinois Valleys) that extend from the foothills of the Siskiyou Mountains along the California border north to the Rogue River. It is 70 miles wide by 60 miles long and encompasses the Applegate Valley sub-appellation. Its diverse landscape is derived from three mountain ranges: the Klamath Mountains, the coastal Range and the Cascades. 

Rogue Valley is made up of three distinct valleys with progressively warmer microclimates, which enables the region to successfully grow both cool and warm-climate grape varieties. To the west, the region is affected by mountain and ocean influences, making it suitable for some cool-=weather varieties, including Pinot Noir. Farther eat, Rogue Valley has the highest elevations (nearly 2,000 ft.) of Oregon’s winegrowing regions, but it is also the warmest and the driest, making it well suited for warm-weather varieties including Merlot, Cabernet Sauvignon and Sauvignon Blanc. 

There are approximately 16 wineries, 130 vineyards and 1,400 vineyard acres in the AVA. The predominant varieties grown are Syrah, Merlot, Cabernet Sauvignon, Pinot Noir and Chardonnay. 

Trium Winery 

During our wine jaunt to Southern Oregon, we stopped in at Trium, which is located on Pheasant Hill Vineyard in Talent, Oregon.  We heard about this small winery over the years and we were highly interested in experiencing their flight of wines. We were not disappointed.  The tasting room is small, but it resembles an ivy-covered English cottage with its front door nestled with ivy and a welcome sign to greet you. Outside, there is an amazing view of Bear Creek Valley and its rich agricultural land. When we entered, we were greeted by Laura Lotspeich, co-owner and manager of Pheasant Hill Vineyard. Her quick smile and friendly nature made us feel right at home. She easily talked about this winery and their philosophy: “Wine is made in the vineyard.”  In this case, it would be three vineyards.  All of their wines are produced from fruit which comes from Gold Vineyard, Evans Creek Vineyard and Pheasant Hill Vineyard. The name Truim is Latin for “of the three,” and all three vineyards are certified as LIVE (Low Input Viticulture and Enology) and Salmon Safe. 

Truim began making wine under their own label in 2003. Three longtime friends (Kurt and Laura Lotspeich and Nancy Tappan) had a dream of producing wines under their own label. After selling fruit to other wineries for more than 20 years, they took a leap of faith and the rest is history.  With the help of veteran winemaker, Peter Rosback of Sineann Cellars, they have had remarkable success since 2003. 

We started with their white wines, the pinot gris and their viognier. Both were superb. But we immediately got the “wow effect,” when we tasted their signature wine, the 2005 Growers’ Cuv’ee. This wine is a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. This wine’s flavors continued to develop in your mouth, long after the first sip. It is one of those wines that you continue to talk about long after you have finished your first glass. 

The wines at Trium are made by veteran winemaker Peter Rosback of Sineann Cellars. He has more than 20 years experience making wine in the U.S. as well as New Zealand and he is well respected in Oregon winemaking circles. They use one-third new oak, one-third 1 year old oak and one-third neutral oak for barrel aging. 

Trium 2005 Growers Cuvee (600 cases produced) 

This is their flagship Bordeaux-style blend of Merlot 62%, Cabernet Sauvignon 22%, and Cabernet Franc 16%. The classic Merlot mid palette of dark cherry, the top notes of the Cabernet france and the rich bottom notes from the Cabernet Sauvignon.  It is bursting with ripe flavors and has a silky texture. It offers layers of dark fruit, supple tannins and moderate barrel toast.  It will age well. Serve with meat or cheese dishes, especially the rich creamy blue cheeses. 

 

 

 

 

 

 

Trium 2007 Rogue Valley Merlot (48 cases produced) 

Once in awhile something special happens when Mother Nature, the grower and the winemaker each touch the fruit lightly and guide a wine to its complete expression. 2007 was one of those great years for Merlot from the Pheasant Hill and Evans Creek Vineyards. This single varietal with its medium body with hints of berry, plum and currant, pairs beautifully with creamy, rich cheeses, grilled lamb or it can be enjoyed alone. 

 

 

 

 

 

LongSword Vineyards 

During our wine jaunt to Southern Oregon, we were encouraged by Linda Kistner of Abacela Vineyards to stop in at LongSword Vineyards because they make a wonderful crisp Sparkling Chardonnay, as well as Dolcetto, Syrah and a Rose’.  Since Sparkling Chardonnay is one of my very favorite summer wines, we didn’t hesitate to follow through with her suggestion. 

 Following the winding roads outside of Jacksonville, Oregon on Highway 238,  we came across LongSword Vineyard. We arrived a little bit before 11 a.m., but it took us some time to work our way up their lane. We were greeted, or I should say, “challenged,” by a couple of geese who took on our van without ruffling a feather. We slowly moved our way toward the tasting room, but not without honking our horn, waving our arms and having a good laugh. We parked our van and we were greeted by owner and wine maker Matthew Sorensen, who was out in the vineyard, pruning his vines. He informed us that our greeters were Lewey and Dewey, two of the seven geese that serve as guards over the vineyard. Before our visit was over, we enjoyed watching all seven of his pet geese follow Matt around like he was the Pied Piper. His whimsical feathered friends are Hewey, Lewey and Dewey, Boras, Natasha, and Tweedledee and Tweedledum. 

The new tasting room at LongSword was opened in 2009. Before that time, Matt said that they literally sold their wines from a road side stand. During the summer months, a typical visit to this winery might include music, food, wine and a spectacular viewing of para-gliders coming off nearby Woodrat Mountain and landing in the open fields of LongSword. 

Matt is proud of his wine and he believes strongly that the wine is made in the vineyard. Matt and his wife, Maria Largaespada, moved to Oregon from Indianapolis in 1999 after working for 20 years in the pharmaceutical industry. Their dream was of growing grapes and making good wine. I believe that they have full-filled that dream. We learned from Matt that the name of their winery is actually the Spanish translation of his wife’s last name, “Largaespada.” Larga is Spanish for “long” and espada is Spanish for “sword.” Hence, LongSword. Their winery is a family affair and a proud one too. Although we didn’t get to meet his wife, Maria, we did get the opportunity to meet and visit with his daughter, Melinda. She and her father are personable and share a true love for their family business. We really enjoyed visiting with Matt and we thoroughly enjoyed his Sparkling Chardonnay and his Touche Rose. 

Matt and Marie plan to keep their vineyard small, but they also plan to keep adding different varietals. Recently they planted tempranillo.  This Spanish varietal should do nicely in the warm climate of Southern Oregon. 

LongSword Vineyards Accolade 

“The Wedding Wine”, originally slated as a one time celebratory wine for the wedding of the owner’s son, Accolade is all fun. A mouthful of fruit with a hint of sweetness and just enough effervescence to tickle your tongue. This sparkling wine pairs with spicy foods as well as wedding cake. 

 

 

 

 

 

 

Let’s Pair Up! 

Venison Roast with Coffee and Red Wine Marinade Served with Carrot Wine Reduction—Pair with 2005 Trium Growers Cuvee.  (Recipe provided by Laura Lotspeich—Trium) 

Ingredients: 

  • 2 pound venison roast  (beef roast can be used as well if you don’t have access to venison) 

Marinade: 

  • 3 cups strong black coffee            
  • 3 cups Trium Growers’ cuvee       
  • 4 crushed garlic cloves
  • 1 tsp salt                                           
  • 1 tsp ground black pepper 
  • 2 tsp Rosemary leaves 

Combine all ingredients in a non-reactive heatproof pan and heat thoroughly. Allow to cool and pour over the roast. Marinate over night. 

Preheat oven to 375 degrees. Remove roast from marinade and place in roasting pan. Roast—basting with marinade to internal temperature of 180 degrees (rare). Remove from oven and allow to rest 10 minutes before slicing. Serve with carrot wine reduction over a multi grain pilaf. 

Carrot Wine Reduction Sauce 

  • 1 bunch of organic carrots
  • 1 bottle Trium Growers’ Cuvee     
  • 1 3-4 inch sprig of Rosemary        
  • 1/4 tsp ground cloves                                 
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste 

Peel and cut carrots into 1 inch chunks and toss in olive oil to coat. Roast in 325 degree oven for 45 minutes, stirring occasionally to evenly caramelize. 

In a non-reactive heavy pan reduce 1/2 bottle of Trium Growers’ Cuvee by 1/2 stirring occasionally. Add the rosemary, cloves and cinnamon during the last few minutes of reduction. Puree carrots in a blender and carefully add the wine reduction to the puree. Taste to correct the salt and pepper. Drizzle over the sliced venison roast and pilaf. Pair with a bottle of Trium Growers’ Cuvee. 

Macerated Berries and Whipped Cream—Pair with LongSword Accolade Sparkling Chardonnay (A fantastic dessert in the middle of summer)

 Ingredients: 

  • 2.5 cups raspberries                       
  • 2.5 cups blueberries                       
  • 1 cup sugar  
  • 2 Tbsp sparkling chardonnay
  • 1.5 cups whipping cream  
  • 1.5 Tbsp confectioner’s sugar      
  • 1 Tbsp vanilla extract 

Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 Tbsp of the sugar and 1 Tbsp of the wine. Toss berries gently and let stand at room temperature for 1 hour. In a chilled mixing bowl, beat whipping cream, confectioner’s sugar and extract on medium speed until soft peaks form. In wine glasses, layer raspberries, piped whipped cream mixture, and blueberries. Fill glasses half full. Pipe remaining whipping cream on top of the blueberries. (Note: try using other flavored extracts to the whipped cream—lemon, mint and almond work well.)

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Preserving Oak Barrels

Wednesday, July 14th, 2010

Oak barrels have two qualities essential to winemaking: oak barrels breath, which allows the tannins in red wine to polymerize, and oak barrels interact with wine as it ages to produce a range of effects in taste, including the “oak” flavor itself.

“Breathing”  The staves and headboards of an oak barrel are assembled without adhesive or caulking. When new, and dry, the seams are open and the barrel leaks. When wet, the wood fiber absorbs liquid and swells, pushing the stave boards against the hoops, and against each other, with enough force to exclude the passage of liquid molecules. Smaller gas molecules will still find their way through, which allows us to say that the barrel “breathes.”

“Oakiness” While breathing is a matter of physics; the interaction of wine and oak is a complex process of organic chemistry. The inside surface of a new oak barrel gives flavor to wine so rapidly that most wineries age most of each release in used barrels to prevent “over-oaking.” Normally, no more than 10% of the barrels in use at any one time are new.

Barrel maintenance includes solving three problems: 1) bacterial contamination 2) leaks caused by twig borers, and 3) leakage through the cell structure of the staves caused by cross-grain cuts at the cooperate.

Bacterial Contamination

Wine grapes contain cream of tartar (KHC4H406), a white crystalline salt with a pleasant acid taste that is deposited on the inside of the barrel as the wine ages. The deposit is actually a combination of cream of tartar and other organic substances, and is referred to simply as “tartar.” Bacteria may grow beneath the tartar if the barrel is not cleaned when it is emptied. Because it is acidic and alcoholic, no human pathogen can live in wine; but bacterial contamination would ruin its taste and therefore its value. With so many barrels to re-use each year, it is important to clean them in a way that is not only effective, but also efficient.

Cleaning: Steam cleaning the barrels offers significant advantages over hot water cleaning. Steam cleaning is a gas, and so a little of it will expand to touch all of the inside barrel surface. It delivers more energy to the tartar in a shorter time than just hot water cleaning. Steam contains 540 cal/gram of energy, called the heat of vaporization, which is required to change water from a liquid to a gas. As the steam touches, it condenses to liquid and transfers its vaporization energy, melting the tartar. This also explains why steam is more dangerous to touch than hot water.  Using the properties of steam, two people working together can clean a barrel every 5 minutes, or about 100 per day.

Twig-Borers:  There are many species of twig-borers across the U.S. The twig-borer is an insect shaped like a narrow cylinder that bores into wood to lay its eggs. Twig-borers in Oregon find the oak in wine barrels very attractive and will bore through the thickness of a stave or end board overnight, creating a leak if the barrel is full. No toxin is produced during this process, so the wine is not contaminated. However, if the resulting leakage is undetected the wine will be damaged by excessive exposure to oxygen. A barrel attacked by twig-borers might lose 20 gallons of wine in 2-3 days. Fortunately, an attack by a twig-borer is readily visible, both by the small pile of sawdust by the hold, and later by the red stain of wine. The best way to control twig-borers is to keep them away from the barrels in the first place. Twig-borers fly, so the best policy is to keep the winery doors closed and the barrels indoors overnight, from April to August when twig-borers are active. If twig-borers make it to a barrel all is not lost. Oak “spiles” are sharpened in a pencil sharpener, then driven into the hole bored by the insect after its carcass has been pried out with a piece of wire. This is time consuming, but it is worth it to save 60 gallons of wine. 

Chime leaks:  French oak is hand split to form the curved staves of the body of the barrel. Despite the care with which this is done, occasionally a stave will be assembled into a barrel that has “cross-grain cuts.” In this case, the long cells that form the wood are aligned parallel to the stave, and act as liquid conduits. It is as if the stave were fitted with capillary tubes running midway to the end or “chime,” where the stave meets the head. This defect is undetectable until the barrel is full, when a red stain at the chime region betrays its presence. About 3-4% of barrels from even the most reputable coopers have this problem in a stave or two. As with so much else in life, early detection is the key to remedy. The leak must be plugged and the barrel refilled before the wine is damaged by exposure to air. Chime leaks are more than a nuisance. A trial purchase of low-cost barrels from Eastern European a few years ago turned into a disaster when the barrels were filled. The barrels had so many cross-grain cuts and distorted staves that they were unusable.

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Wine Picks of the Month – Milbrandt Vineyards – Wahluke Slope AVA

Monday, June 28th, 2010

Thinking over this past year, have your wine buying habits changed at all? If you are like most American wine drinkers, they have.  Welcome to the new order of things as the world of wine responds to the worst economic downturn since the Great Depression.  Indeed, this is a terrific time to be a buyer and a horrible time to be a supplier in the wine market. Overall restaurant wine sales are depressed as folks eat out less often and buy wine by the glass rather than by the bottle. Due to these falling sales, many wine producers and distributors have slashed prices and have found creative ways to move their inventory through internet liquidation sites.  Exports to the U.S. from all European wine growing regions are off by more than a fifth as the dollar weakens against the Euro. Americans are now more inclined to try wines made in the U.S. (Think how remarkable it is that Washington State a generation ago produced only a trickle of wine, but in 2009 produced the #1 wine in the world, according to the Wine Spectator’s recent Top 100 rankings.) 

What does this mean for our Wine Club Members? There is a silver lining to the economic doldrums we currently face. As we travel throughout the Northwest to find those special wines, we find that more and more wineries are slashing their prices. We try to find those premium wines, but at a good price….and as always we pass the savings on to you.  

This month we are featuring Milbrandt Vineyards.  This is a fairly new winery by most standards, but their fruit has been outsourced for years to some very prestigious wineries. We hope you enjoy their estate wines that we have selected for you. We typically do not feature a dessert wine, but this month we just had to share with you their Late Harvest Riesling. After you read about it and taste it, you will know why.  

The Featured AVA this month was Wahluke Slope WA:   

Wahluke Slopes is the 8th AVA in Washington State, receiving such status in January 2006. This AVA lies entirely within the established Columbia Valley appellation and it is currently home to more than 20 vineyards.  It is bounded by the Columbia River, the Saddle Mountains and the Hanford Reach National Monument. The name “Wahluke” is a Native American term meaning “watering place.” There are 81,000 acres of land in this AVA, 5,200 of which bear vines and is responsible for nearly 20% of Washington’s grape production.   It has one of the driest, warmest climates in the state, therefore irrigation is a must.  The top grape varietals grown are:  Merlot, Syrah, Cabernet Sauvignon, Riesling, Chardonay and Chenin Blanc. 

The Featured Winery for this month was Milbrandt Vineyards: 

Milbrandt Vineyards is owned and operated by brothers, Butch and Jerry Milbrandt. They tell everyone, “Farming is in our blood.” For nearly six decades the Milbrandt family have made their living working the land, mostly hay and alfalfa.  In 1997 Butch and Jerry wanted to take a new direction with their lives. Realizing that Eastern Washington was producing some wonderful grapes, they decided to plant their own vineyards. This was uncharted territory for them but they were determined to become the best growers in the state. Today they farm 13 distinct estate vineyard sites totaling nearly 1600 acres.  In just 10 years, they gained the reputation for growing some of Washington’s finest grapes. Their grapes can be found in most sought-after wines and their name and vineyards are featured on many prestigious labels.  

 In 2006 they decided to craft their own signature wines using carefully hand selected grapes from their reputable vineyards. With the guidance and direction of veteran winemaker, Gordon Hill, their first wines were released in June 2007 carrying the Milbrandt label.   Their first release of 2005 and 2006 vintages received outstanding acclaim and each year the prestigious awards continue to grow. 

Veteran winemaker, Gordon Hill is still the winemaker for Milbrandt. Gordon Hill has been a winemaker for Chateau Ste. Michelle and he was involved in the creation of Northstar, the Bordeaux style Merlot he made in conjunction with renowned Lake County (California) wine-maker Jed Steele. 

Milbrant’s 4,000 square foot tasting room located in Prosser, Washington’s Vintner’s Village, opened in May 2008. The tasting room is modern yet with an old world feel. You can easily spot this tasting room from the freeway – just look for the bell tower. Its patio area is spacious and the perfect spot to soak up the warm sun and enjoy a picnic. The tasting room has soaring ceilings, a large tasting bar and a gift shop.  They also have a small tasting menu. 

Milbrandt Vineyards Estates 2007 Malbec— 89 Points Wine Enthusiast

Dark in color and explosive fruit. The nose is jammy and saturated with cassis, boysenberry, blackberry and blueberry. The palate is rich, silky, velvety and generous. Open and approachable, this is the perfect sidekick for lamb, wild game, steak, ribs, sausage and cheese. 

 

 

 

 

 

 

Milbrandt Vineyards Estates 2006 Petite Sirah

This wine comes from the Northridge Vineyard on Eastern Washington’s Wahluke Slope. Saturated with boysenberry, loganberry, raspberry, orange marmalade and vanilla. The palate is dense, bright, lively and well-supported by oak and tannin. 

 

 

 

 

 

 

Milbrandt Vineyards Estates 2007 Late Harvest Riesling—92 Pts Wine Enthusiast

Harvested in mid-December at 15 degrees Fahrenheit to ensure high sugars and the development of botrytis. The nose explodes with ripe apricots, honey, baked apple, orange peel and botrytis. The flavors are intensely concentrated with peaches, honey, licorice and balancing acidity. Long and remarkably rich, this is a testament to the soils and climates of the Wahluke Slope. Awarded Double Gold at the San Francisco 2009 International Wine Competition. 

 

 

 

 

 

Let’s Pair up Recipes for the Month:

 Spicy Sausage and Peppers—Pair with Milbrandt 2007 Malbec

This wine has quite an affinity with sausages and sausage dishes.

Ingredients

  • 2 pounds spicy Italian sausage, sliced
  • 1 large red bell pepper, cut into large chunks
  • 1/4 pound jalapeno peppers, cut into large pieces           
  • 1 large red onion, cut into chunks
  • 1 (12 fluid ounce) can beer
  • 1/2 pound sliced provolone cheese

 Directions

  1. Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.

 Philly Cheese steak with Peppers and Onions—Pair with Milbrandt Petite Sirah

 Ingredients: 

  • 1 medium onion, thinly sliced·
  • 1 large green pepper, thinly sliced
    2 cloves garlic, mince
  • 1/4 cup chicken broth
    1 long loaf Italian bread, or 4 small crusty rolls
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 pound lean steak, trimmed, grilled and cut into thin slices 

Directions:

Heat the chicken broth in a large non-stick frying pan. Add the onions, peppers and garlic and cook over medium heat, stirring frequently, for 15 to 20 minutes or until very soft. Split the Italian loaf or rolls and cut in portion sizes if necessary.

Lay the 4 open sandwiches on a baking sheet or broiler pan, and divide the vegetables among the bottom sections. Top with the steak slices and sprinkle with the shredded mozzarella. Broil for 2 to 3 minutes or until cheese melts and steak is warmed through. Top with remaining bread and serve. 

Austrian Linzer Cookies—Pair with Milbrandt Late Harvest Riesling

  •  1.5 cups sifted flour
  • 1/4 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 beaten egg
  • 1/3 cup blanched almonds (ground)
  • 1/2 cup apricot jam
  • 1 tsp water
  • 1 beaten egg 

Direction:  

Sift together dry ingredients, then stir in brown sugar. Cut in butter until mixture is crumbly. Add the slightly beaten egg and ground almonds; mix well with hands. Pat half the mixture into an ungreased 9x9x2 inch pan. Spread the jam evenly over the dough. On a floured surface roll out the remaining dough and cut into 20 strips. Create a lattice top by lining 10 strips across the filling; then arrange the remaining 10 strips of dough diagonally across the top.  Combine the last beaten egg with water and brush over lattice. Bake in 375 degree oven for 25 minutes. Cool. Cut into bars or squares. 

* the apricot jam brings out the beautiful flavors of the apricot in  this particular Riesling.

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Posted in AVA Trip, General Wine Discussion, Wine and Food Pairings, Winery - Vineyard Visits, Wines | No Comments »

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