Montinore “Sweet Reserve” Riesling(Oregon) $9.99
Montinore “Almost Dry”Riesling(Oregon) $9.99
Klee Pinot Noir(Oregon) $17.99
A to Z Pinot Noir (Oregon) $17.99
Brandbourg Pinot Noir(Oregon) $14.99
Kim Crawford Pinot Noir(New Zealand) $13.99
A to Z Pinot Gris(Oregon) $11.99
Pallini Lemon Gift Set – 750 ml – $23.99
Caravella Limoncello – 750 ml – $17.99
Absolut Vodka[Reg. or Citron] – 750 ml – $15.99
Tanqueray Gin – 750 ml – $16.99
Coors Light Big 18’s – 18 Pack – 16 oz. Cans – $17.99
Grand Marnier – 750 ml – $33.99
Bud & Bud Light – 20 Pack Bottles – $15.99
Limit 3 Please. Must Present Coupon at Checkout. Not Valid With Any Other Offers. Easter Specials End 4/15/09.
Organic, Biodynamic and Sustainable…
Organic and biodynamic wines are increasing in the marketplace. Three labeling classifications are emerging on labels: Organic, Biodynamic and Sustainable. Sustainability is a great concept. It has to do with farming practices…often organic, transportation impact…how far and how much energy and resources does it take to get the product to the consumer, health…what are the health benefits and detriments within the product, and social responsibility…what impact the product may have on the community. The basic concept of organic production is to use what nature offers us and nothing more. Chemical fertilizers, pesticides and herbicides are exchanged for composting and soil management, ladybugs and companion plant introduction practices. Biodynamic is somewhat all of these concepts but with sometimes the mysterious inclusion of mysticism and spirituality. Many European producers especially in France, Italy and Spain produce holistic, biodynamic wines and are very guarded in their practices.
In an article in Fortune magazine ten pairs of wine both conventionally made and organic/biodynamically produced were tasted blind and rated. The tasters concluded that the organically and biodynamic wines often seemed more vibrant…more in touch with the terroir of their regions. It seems logical that to allow a plant to evolve naturally to its environment and to nurture the vines through the seasons of rain, wind, heat and drought could only make a wine that is somehow more in touch with its roots…sorry about the pun, I couldn’t help it.
I believe that we are going to continue to see wines with these classifications become even more prevalent in the market. I just brought in a wonderful wine from the Maysara Winery in McMinnville, Oregon. Maysara makes their wines biodynamically and the winemaker, Moe Momtazi, believes that his vineyards and his wines are living organisms. The Maysara 2006 Roseena is 50% Pinot Noir and 50% Pinot Blanc and is a lovely salmon hue. It is the PERFECT wine for barbeque, Thai, sushi, Chinese and Cajun cuisines. It is a barrel fermented blush wine with great complexity and just a hint of sweetness and great natural acidity. Keep a couple of bottles in your fridge. I know that when you try it…especially you Pinot Noir drinkers, you are going to want more.
.
World Beverage has received some fabulous organic and biodynamic wines in the last few months…some from Italy, Chile, Argentina and Oregon. I thought that it might be fitting to taste these wines on the first day of spring.
Wine Types:
A question I get several times each day is: “I want a bottle of red or white wine that is not too dry”. It’s an interesting question because we each perceive sweetness differently and what we sometimes perceive as dry is not due to sugar levels but the fruit and tannin levels in a particular wine. I could talk to you about alcohol percentage by volume or grams of sugar per liter but most of the information would be useless because it is rarely found on the bottle’s label. It is helpful to know what grapes are generally made to be dry. For red grapes, practically every one that is common to the average consumer: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Zinfandel (not the rose’ form of this grape) are made with very little left over or residual sugar. White varietals such as Chardonnay, Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Viognier, Chenin Blanc and many Old World varietals from France, Italy and Spain are made in the dry style, while Riesling and Gewürztraminer can be both sweet and dry. A great tip for these two varietals is to look at the alcohol content on the label. Yeast eats up the sugar and converts it into alcohol in the fermenting process. Because Riesling grows in cooler climates with shorter growing seasons, the grapes do not achieve the sugar levels of warmer climate grapes, the resulting alcohol levels are generally lower than Chardonnay or Sauvignon Blanc, for example. Thus, if you compare two Riesling from, say, Oregon, and one has 12.5% alcohol and the other has 9.5% alcohol…the lower alcohol bottle will be sweeter. This is a generally useful tool for both Riesling and Gewürztraminer. Riesling is also an amazing food wine because of the higher levels of naturally occurring Malic Acid (an often perceived “green apple” flavor producer) and Tartaric Acid (a more “citrus” component). This nice level of crisp acidity cleanses the palate and helps other food flavors speak to the taste buds. Residual sweetness in a white wine compliments rich and salty flavors (think of how well Beer-nuts taste!) and the crisp acidity clear the palate for another bite. Therefore, Rieslings are a perfect wine for your Holiday table.
Here’s a fun “Non-Holiday” pasta dish that you can make in minutes:
Smoked Pepper Penne
1 lb. Penne noodles
2 large boneless chicken breasts
½ each large red and yellow bell peppers sliced julienne
½ lb. Sliced mushrooms
½ medium onions chopped coarse
½ lb. (about 15) Chinese pea pods or green beans
2 tsp. Spike seasoning
1 Tbs. Smoked chipotle pepper powder (available at specialty markets)
Coarse black pepper
Salt to taste
2 t. Sugar
1 ½ cups chicken stock
½ pint half and half
4 Tbs butter
Olive oil
Flour
Lay chicken breasts on a flat surface and cover them with plastic wrap. Lightly flatten the breasts with a mallet or back of a heavy spoon. This will help tenderize the breasts for sautéing. Cut the breast into 1” pieces and sauté in a large skillet with the butter and olive oil until lightly browned. Add the mushrooms, onions, peppers and peapods (or green beans). Sauté on medium heat for 5 minutes. Add in the Spike seasoning, sugar, smoked pepper, and some coarse black pepper. Sprinkle over the mixture 2 tablespoons of white flour and stir until mixed. Add chicken stock and then the half and half and stir over low heat until slightly thickened. Salt to taste. After penne pasta is cooked al dente, mix cooked drained pasta (do not rinse the pasta, the starch helps the sauce stick to it) into the pan and serve in a large bowl.
Pair this recipe with a nice Riesling or Pinot Gris.
Tulip Hill Winery
Budge Brown has been in farming for over fifty years. Although a University of California at Davis graduate, he rarely talks about his university education, but more of his soil, weather and vine education. Budge and his daughter Kristi had dreamed of making wine in Napa Valley for some time. The wines, coming from two vineyards: Napa Valley’s Pope Valley Vineyard and the other from Tracy Hill’s Oso Vineyard display the passion of the winemaker and the distinct elements of the vineyard.
It would be very easy to place Tulip Hill’s wines in that category of similar $10-$13 Napa-ish California wines…but these are a bit different. The Cabernet Sauvignon displays that mocha-chocolate component that seems so unique to the Tracy Hills area and the Chardonnay is much more burgundian in style than most mid-range chardonnays. The cabernet – shiraz blend (which, by the way will be out of stock for a while after current inventory runs out…grab a bottle now) is a delightful mix of rich cassis, slight toast and that blueberry and spice component of rich syrah.
I recently went back and tasted all three of these wines…the cabernet with a pan-seared top sirloin rubbed with my beloved smoked pepper and dark chocolate mole’ and then served with a caramelized onion topped bowl of black beans crusted with pecorino cheese…kind of my south of the border version of French Onion Soup. The cabernet did not “stand down” to the spice mixture, and the chocolate brought out the richness in the wine. The chardonnay I just sipped with a tossed green salad with a balsamic dressing. All of the Tulip Hill wines were absolutely delightful.
Maybe it’s the over thirty thousand tulip bulbs that the Browns have planted on the vineyard or the passion of a family that grew up digging in the dirt…or simply the magic of the Tracy Hills…but these are above the cut mid-dollar –range California wines. Come try them with Susan this Saturday, February 28 at World Beverage from 3- 6 p.m… I think you will be drinking a bottle Saturday night!
Captain Morgan Spiced Rum – 1.75 L – $21.99
New Belgium – Fat Tire – 12 Pack Bottles – $13.99
New Belgium – Folly Pack – 12 Pack Bottles – $13.99
New Belgium – Sunshine Wheat – 12 Pack Bottles – $13.99
New Belgium – Seasonal of the Month – 12 Pack Bottles – $13.99
Must Present Coupon at Checkout. Not Valid With Any Other Offers. New Belgium Week Specials End 4/8/09.
Full Sail Sessions – 12 Pack Bottles – $10.99
Flying Dog – Sampler Pack – 12 Pack Bottles – $13.69
Lion Stout – 6 Pack Bottles – $7.99 (does not include lager)
Heineken(Regular or Light) – 12 Pack Bottles – $12.99
Woodchuck -All Varieties – 6 Pack Bottles – $6.99
The above March Madness Specials End 4/1/09!
Happy Valentine’s Day Loveland!
If ever there were a day and a place to drink wine, it would have to be Loveland on Valentine’s Day.
As a young man, I avoided Valentine’s Day. If you had a girlfriend it was always agony to figure out what to get her and if you were girlfriendless and simply pining over someone, you hoped that your Valentine message would be positively received. At that time of life I did not have the option of presenting a young lady with a great meal and some wonderful wine…thank goodness I have grown older!
Red wine and sparkling wine really seem to fit perfectly for this occasion. The sparkling wine is perfect to start off the evening (and, sometimes, to end it as well!) and the red just accents that wonderful filet mignon, seared pork loin, baked lasagna…or whatever comes to mind.
And for dessert….nothing speaks romance better than chocolate covered strawberries. Even better, try this Disaronno Liquor infused version…yum!
Dissarono Amaretto Chocolate Covered Strawberries
16 large fresh strawberries (washed and thoroughly dry)
1 pound bittersweet chocolate chopped
2 T. Heavy cream
2 T. shortening
½ cup Disaronno Amaretto +
¼ cup Disaronno Amaretto
-Styrofoam
Melt chopped chocolate in a double boiler (make certain that the boiling water does not touch the bottom of the pan) until melted and smooth.
Add the 2 Tablespoons of heavy cream, 2 T.shortening and ¼ cup of Disaronno. Remove the pan from the water bath and stir thoroughly.
Place chocolate mixture in fridge for 5 minutes to cool down slightly.
Inject (with a clean syringe) 2 teaspoons of Disaronno into each strawberry and insert a toothpick in each one.
Dip the end of each strawberry into the chocolate mixture and insert the toothpick into the Styrofoam until the chocolate has hardened.
Chilly Outside Means Chile in a Glass!
The Garces Silva Family has been in the agricultural business for three generations and has been producing wines in the cool climate of the Leyda Valley of Chile for some time now. Out of their approximately 182 acres of grapevines, they set aside the fruit from 24.5 acres for their Amayna (Ah-mine-ah) label. All of the grapes are hand-picked and brought into the winery in 22 pound containers. The grapes grow in the poor clay loam that covers the bedrock of that coastal area and are coaxed to their optimum potential due to the low day to night temperature variance of the maritime environment.
Growing only Chardonnay, Sauvignon Blanc, Syrah and Pinot Noir, the family is somewhat non-traditional in their winemaking style. For instance, they produce a sauvignon Blanc in 100% stainless steel that has huge aromas of lime and chalk, with hints of smoke and melon. They also produce another Sauvignon Blanc that is fermented in French oak which creates a wine that is very French in style reminiscent of very good white Bordeaux…rich, complex with a nice ocean and vanilla finish. Robert Parker gave the 2006 chardonnay 93 points and both sauvignon’s have received 90 plus point ratings from Stephen Tanzer and the Wine Advocate.
The Syrah and the Pinot noir are both beautiful drinking wines a cut above most of the good wines of Chile.
Here’s a fun and easy Mango and Lime Salsa that you can make in a food processor in 10 minutes. It is absolutely fabulous with Halibut, grilled or pan-seared chicken breast or sautéed shrimp. With a crisp Sauvignon Blanc….yum.
Lime and Mango Salsa
1 large mango pitted and chopped into 1” pieces
½ large red pepper seeded and cut into 1” pieces
½ large green (or yellow) pepper seeded and cut into 1” pieces
¼ cup red onion chopped
¼ cup sweet white onion chopped
2 large cloves garlic peeled
2 T. chopped fresh cilantro
Juice of 1 small lime
½ tsp sugar
1 tsp balsamic vinegar
1 Tbs olive oil
Salt and pepper to taste
Throw all the ingredients into a food processor and pulse 4 to 5 times until ingredients are mixed and chopped coarse. Will keep covered in the refrigerator for 3 days.
Bordered on the north and west by the Alps and also by Switzerland and France, Piedmont is a region of great wine heritage. The historical source of the great nebbiolo grape which is responsible for the fabulously long –aging Barolo and Barbaresco, Piedmont also produces great wines from Barbera, Dolcetto, Grignolino and “frizzante” Brachetto. Because of the region’s geographical location in the northern region of Italy along the Mediterranean, the growing season is long with cool nights, frequent fog and dry hot days, the wines are rich and firmly structured, sometimes with mouth-searing tannins, especially form the noble Nebbiolo. However, we have become increasingly impatient wine consumers unwilling to wait for ten years to enjoy our bottles, so modern techniques are increasingly used in order to soften tannins and produce wines that can be enjoyed in their youth. Red wines were traditionally aged in large botti casks that allow the wine to age slowly, sometimes six to eight years before bottling, winemakers in the region are now using newer smaller French and American oak barrels which allow more juice touching oak and thus softening those searing tannins. The wines from this region show notes of violets, mushrooms and earth, licorice, rosemary, sour cherries and strawberries, raspberry and dust…simply put, they can be wonderfully complex. I absolutely love the wines from in and around Alba, especially the approachable Dolcetto, the delicious and fresh “frizzante” style wines made from the Bracchetto and deliciously crisp wines from the cortese grape. These wines work so perfectly with braised meats, especially lamb shanks or veal shanks ala osso bucco. The thyme, basil and mint combination allows the wines to sing!
