Wine Seller November Wine Club

Fall into your new favorite WINE

WINE CLU B: N OV. 2 020

GRAPESBY THECRATE.COM

November 2020 Friends, it's been a minute, and I'm sorry for my absence. Here's my reason why: I moved. Not only did I move to a new city an hour and some change from Williamsburg, but the move was slightly complicated by our new house (we named her Mabel) because she's needed significantly more work than we anticipated. Like rip out the kitchen and replace it immediately kind of work. Like don't unpack any boxes until you can get things done kind of work. I know that seems pretty expected for anyone buy a "fixer upper," but I've also been commuting back and forth to Williamsburg every day, so complicated? Maybe more like idiotic... I haven't actually decided yet.

All that aside, October's wine club was picked to welcome fall into our lives. There were fuller bodied reds, rounder softer whites, and just all around yummy wines to help you make the transition into sweater weather.

This month, we're featuring our annual Thanksgiving picks. I've padded this month's edition with some recipes, stories, and extras for your enjoyment. I love, love, love this year's Thanksgiving pairings, and I was especially excited to score some killer deals for you, like the JeanPaul Brun Terres DorĂŠes L'Ancien Beaujolais Nouveau. Now before you start yelling at me because it's not Nouveau day, this is actually last year's Nouveau. You'll have to read on to the red wine section to learn why it's totally okay to drink this wine this year.

I want to personally thank you as always for supporting The Wine Seller. November 2020 is bringing this shop lots of changes, most notably the sale of the store to long time employee John Audia and his business partner, Sean Ryan. John and Sean have lots of great plans in store for The Wine Seller, and I, for one, am excited to see how they are able to take this business and put their own touches on it.

From what I know of these two men, you are all in good hands. They love The Wine Seller, just as much as I have loved The Wine Seller for the last 15 years, and just as much as Bill Moore has loved The Wine Seller for the last 22 years. In passing the torch, Bill has made sure the shops legacy will continue forward for many, many years to come.

There will be no changes to wine club this year, but we hope to have some updates about what you can expect in 2021 in next month's magazine.

I want to wish all of you a very, very Happy Thanksgiving. Here's to your health and to many more bottles of good wine!

Cheers, Amber

2

w i n e c l u b : N o v. 2 0 2 0

A Legacy Worth Sharing I hope you'll indulge me for a moment, as I take my chance to honor Bill Moore and tell you a little bit more of my Wine Seller story.

I found my way to the shop in December of 2005... I was young, certain that I knew everything about everything, and so incredibly excited to be a part of this bustling retail shop. In the nearly 15 years that I've worked at The Wine Seller, I have been afforded every opportunity to learn about wine, beer, life, and business.

If you weren't aware, Bill retired from Philip Morris shortly before opening the shop. As Nancy, his amazing wife, describes it, Bill was the go-to guy for the corporation to fix what was wrong and still have people love him when the fixing was done. I have seen some of the video footage, and you have no idea... Bill Moore was everyone's favorite guy. Not because he threw the best parties or fixed all the problems, but because, as I've learned over the last 15 years, he treats everyone that he meets as if they are the best of friends.

I have learned more from Bill on the job than I ever did in a classroom at William & Mary (no disrespect to my alma mater - hark upon the gale, y'all!). It was an honor and a pleasure to work with him, and to have the opportunity to come back to The Wine Seller to run the shop with him for the last several years.

At some point this month, when you're sitting around your dining room table enjoying a bottle from this month's selection, do me a favor and raise a glass to Bill and Nancy as a way of thanking them for bringing Williamsburg the gift of great wine, great beer, great cheese, and one of the greatest Mom-n-Pop shops the world has ever seen.

ďťż

3

How to Pair Wine with Thanksgiving I found this article in an old Wine Enthusiast... proving once and for all to my wife that old magazines can be incredibly useful. :)

The Most Versatile Thanksgiving Wine Thanksgiving menus often begin with appetizers and move to turkey, mashed potatoes, yams, herbfilled stuffing, cranberry relish, and pumpkin or pecan pie. Is there a single wine that can take you seamlessly from start to finish?

Sparkling wine and Champagne can be the one-stop wine wonder you're seeking. These are increasingly popular pairing partners, and not just for the holidays. Sparkling wines bring both elegance and phenomenal food-pairing versatility to virtually any meal. They shine at the Thanksgiving dinner table because they typically carry a decent dose of acidity while adding a festive flair to the table.

Regional sparkling wine finds are completely capable of handling assorted appetizers. They're lovely with fried or salty fare, and make a good match with turkey and dressing as well. The crisp effervescence manages to cut seamlessly through the rich layers found in many daring desserts, too.

Thanksgiving Wine Pairings The art of pairing wine with food is mostly a matter of personal preference. With white wines, the priority is finding a wine with well-balanced acidity. Reds should have reasonably tame tannins that will yield to and support the flavors of the food. Traditionally, some safe bets for Thanksgiving wines are pinot noir, syrah, and Zinfandel for red wine lovers and Sauvignon Blanc, Riesling, Gewurztraminer, and viognier for those who prefer white wines. We've included a smattering of these wines this month, as well as made sure some of those 'off the wall' options are bound to be a Covid-sized-crowd pleaser.

Top Thanksgiving Whites Riesling: This white wine can either be bone dry or fairly sweet, and it's excellent with any dishes that are spicy, salty, or sweet. Whether from Alsace, Germany, or Washington, Riesling wines are a top pick for a Thanksgiving dinner white wine. Riesling’s innate flavors of apple, apricot, and honey, and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey, and spiced or herbfilled stuffing.

Gewurztraminer: Simply delicious, this white wine tends to have aromatic gusto and spicy palate appeal. Gewurztraminer makes a solid standing with turkey and gravy, bringing out the best in both.

Sauvignon Blanc: Known for its citrus-based flavors that can be surrounded by herb or mineral undertones, this crisp white is a prime pairing candidate for turkey and mashed potatoes.

Pinot Grigio: Capable of handling garlic and onions, herbs and rich, flavorful, high-fat dishes, this white wine is a natural for the demands of Thanksgiving Day. Albarino and Viognier: While they may not boast the name recognition of say, chardonnay, these whites offer the perfect opportunity to shake up the Thanksgiving table. You'll take your guests on a little wine adventure while maintaining excellent pairing power.

Top Thanksgiving Reds Pinot Noir: This red wine is a traditional favorite for Thanksgiving. Pinot Noir's subtle earthy undertones and often mushroom-inspired flavors surround the fruit features of the wine. It all tends to show well with the traditional flavors of turkey and stuffing.

Zinfandel: A fuller bodied red, Zinfandel is more intense than pinot noir and maintains a balancing effect on many traditional Thanksgiving side dishes. It's a great wine pick for those looking for a heartier red wine with the capacity to accommodate spice, bitter, and sweet flavor profiles.

4

w i n e c l u b : N o v. 2 0 2 0

Syrah: The Syrah (or Shiraz) grape can bring a spicy edge or a meaty character to the table. It often increases the complexity while graciously handling the cornucopia of flavors in a traditional Thanksgiving meal. The prevalent peppery notes of Syrah partner well with herb-infused stuffing and both white and dark turkey meat.

Beaujolais Nouveau: A light, fruity red wine from the gamay grape, it goes quite well with turkey and all the fixings. This wine is released from France on the third Thursday of November, just in time to highlight your Thanksgiving feast.

Alternative Choices Rosé and sherry are worthy of consideration for Thanksgiving dinner. Along with sparkling wines, they provide a capable go-between for those not firmly camped in either the red or white wine trenches. When considering a sparkling wine, choose one labeled "extra dry," which will offer a touch more fruit flavor than a "brut." As for rosé wines, a drier selection will be the most versatile for pairing with virtually any part of the Thanksgiving feast.

Pie Pairings When it comes to wine and pie pairings, fortified wines and late-harvest wines are excellent choices.

Both categories offer the sweetness and viscosity to support the rich flavors and robust spice of pumpkin pie and the caramelized flavors in pecan pie.

Fortified wines are the best bet and easy to find. Pairing port with pie is a pretty straightforward partnership that extends beyond pumpkin and pecan pie. If you're a sherry fan, take a look at either Pedro Ximenez or cream sherry to contribute a distinctive nutty, sweet, spice-filled character to the pumpkin or pecan pie pairing. Or count on a late-harvest Riesling to bring rich, concentrated flavors of honey to a variety of desserts.

S O M E T H R O W B A C K P H O T O S T O S O M E O F M Y F AV O R I T E T H A N K S G I V I N G PA I R I N G S : 2 0 0 8 A N D 2 0 1 0 D O M E N I C O C L E R I C O A E R O P L A N S E R VA J B A R O L O A N D 2 0 1 7 G. D . VA J R A L A N G H E R I E S L I N G. 

5

6

w i n e c l u b : N o v. 2 0 2 0

WHITE WINES white wines

7

8

w i n e c l u b : N o v. 2 0 2 0

Clean Slate Riesling, Germany The thin slate stones of vineyards in the Mosel River Valley are a critical factor in crafting Riesling of exquisite balance. The stones are so precious that should any slip into the river, they are carefully retrieved and carried back up the treacherously steep vineyard slopes and returned to their place. For real. The slate’s ability to reflect and retain heat is essential to ripening grapes in this cool climate and is what develops the fresh peach, crisp lime, and subtle mineral flavors of these wines.

The cool climate of Mosel’s northerly location allows grapes to ripen very slowly, while the slopes give the vines ideal sun exposure. Further protection comes with the Mosel River’s tendency to hold heat, keeping vines protected from getting too cold and creating a special micro-climate for ideal ripeness levels. The thin, stony topsoil forces the vines to root deep through the rocks for water and nutrients, resulting in wines of excellent minerality and complexity.

Winemaker, Peter Meurer, insists on the gentle handling of the grapes, which are then fermented and stored in stainless steel tanks under temperature-controlled conditions. Peter was born and raised in the small village of Burg located in the Mosel valley and comes from a long linage of winegrowers. He started his career at the Dr. Loosen Esate in Bernkastel-Kues, followed by studies of viticulture and enology at the world famous University of Geisenheim.

Tasting Notes Grapes from the Lower Mosel provide mineral notes, grapes from the Middle Mosel create a hint of spiciness and grapes from the Upper Mosel supply fresh, peach flavors. The result is a clean, fresh flavor and a perfectly balanced taste profile that is delicious with food and perfect to share with friends.

Try It With Riesling is the most versatile white wine for food matching.

This Riesling serves across a wide range of food companions, e.g.

Mexican, Indian and Chinese dishes, Thai cuisine, similarly hot and spicy foods. But also perfect with sushi, fish, poultry and pork or simply on its own.

On the Thanksgiving table, this is a great partner to the main event.

Fun Fact We can thank the Romans for bringing terraced vineyards to the Mosel about 2,000 years ago.

white wines

9

Famille Perrin Luberon Blanc, France It is no coincidence Famille Perrin is the leading organic wine grower of the Southern RhĂ´ne Valley where they occupy the region's best terroirs. Their values have given them this worldwide reputation for excellence: absolute respect for the soil, a commitment to manual methods, and a deep belief that organic viticulture is the only way to express the true essence of the terroir. Moreover the combination of talents within the family ensures the continuation of their unique expertise. Nature and tradition are key to the Famille Perrin way, and this approach has continued seamlessly over five generations.

The Perrin Family owns Chateauneuf-du-Pape's prestigious Chateau de Beaucastel. In addition to this award winning wine, the family produces a wide range of wines all over the Southern RhĂ´ne Valley and its diverse terroirs. With the same expertise and the same passion as for Chateau de Beaucastel, the family prides itself in bringing out the true character of each terroir.

Luberon Blanc is mainly sourced within the Parc Regional du Luberon, which is equidistant from Avignon, Aix-en-Provence, and Manosque. The average altitude of the vineyards is 300 meters, and the grapes are harvested relatively late. The vineyards are composed of old alluvial deposits of round and flat stones, calcareous marl, and patches of clay created by alluvial alpine flows.

This white blend is 30% Bourboulenc, 30% Grenache, 30% Ugni Blanc, and 10% Roussanne. The wine ferments in temperature controlled tanks and is kept in stainless steel tanks until bottling.

Tasting Notes Pretty pale-yellow dress. This wine reveals an elegant nose with delicate notes of white flowers and citrus. This lively wine is very fresh and has a touch of minerality on the palate.

Try It With If you enjoy quaffable wines, this is an ideal one for an aperitif or with a simple cuisine.

For the Thanksgiving table, this guy is your starter wine. It's lively and acidic and would work well with any number of cheeses or appetizers.

Fun Fact Bourboulenc is grown exclusively in Southern France and is a relatively rare grape varietal thought to have originated from Malvasia in Greece.

10

w i n e c l u b : N o v. 2 0 2 0

white wines

11

12

w i n e c l u b : N o v. 2 0 2 0

Anziano Pinot Grigio, Italy Molise is a small mountainous region which borders the Adriatic sea in between Abruzzo and Puglia in southern Italy. In 2016, the Bixio family purchased a 25-acre hillside vineyard, outside the small, scenic coastal town of Petacciato.

Here, the growing season is very hot, and grapes ripen easily, but the vineyard’s proximity to the sea is the crucial factor for producing quality fruit. Constant cool winds blow inland from the sea and keep nighttime temperatures low and help maintain Pinot Grigio’s naturally brisk acidity. The breeze also keeps fungus and pests in check.

The vines average between 15-25 years old and are planted in soils composed of clay, limestone, and sand. Grapes are hand harvested at night, then crushed and destemmed as soon as they arrive in the winery. The grape must is transferred to temperature controlled stainless steel tanks where select yeast is added.

After two weeks of gentle fermentation, the wine is filtered and kept in the tanks until bottling so only the freshest wine is shipped to market.

Anziano is produced by Bixio Produttori, which has been making wines in the town of San Bonifacio (Soave) since the late 1800s. The winery has been owned and operated by the Bixio family for four generations. Today, Romina Bixio manages the company, and her efforts are focused on producing crisp, traditionally-styled Pinot Grigios that balance varietal character and delicious drinking. Her goal is to create a true Italian wine experience at an easy price.

Tasting Notes Pale, straw- yellow with golden hues, this light-bodied wine is crisp and dry. Pear and melon flavors are punched up with a bright streak of citrus followed by a soft and silky finish.

Try It With Try with seafood, light pastas and soft cheese.

On the Thanksgiving table, put the bottle next to your mother or mother-in-law. You're welcome.

Fun Fact Anziano is Italian for 'ancient,' but Pinot Grigio actually didn't make it to North Italy until the 1800s when it was brought down from Burgundy, France.

white wines

13

14

w i n e c l u b : N o v. 2 0 2 0

RED WINES red wines

15

Terres Dorées L'Ancien Beaujolais Nouveau I am not ashamed of my love of Beaujolais and it's famed grape, Gamay Noir. In fact, I am so not ashamed by my love, that I have included a Beaujolais Nouveau that is a YEAR OLD in your wine club this month. Here's why: Jean-Paul Brun makes Beaujolais Nouveau the way he makes his cru Beaujolais, meaning that it is a quality wine from quality grapes that can stand the test of time.

Read on to learn more!

Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais.

Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus.

From the beginning, Jean-Paul carved a different path for himself in Beaujolais. He has always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. His feeling was and remains that the character of Gamay and its varied terroirs is obscured by whole-cluster fermentation, as well as by the use of commercial yeasts. He has never strayed from that philosophy, continuing to carefully sort and destem his grapes; add no yeast; add no sulfur (until a touch at bottling); allow for several weeks’ maceration; and age in a combination of concrete and old oak, varying with vintage and wine.

This Nouveau is actually the exact same wine as his legenday old vine l'Ancien - we have featured in the shop for years - but when he takes the juice out of the fermenter, some goes into tank to become the "regular" old vine wine and some is bottled right away and qualifies as Nouveau.

Normally, I like to write my own tasting notes, but Margaret Perry's notes on this wine just make me happy inside: "At this point, [this Nouveau is] essentially bottle aged [l'Ancien], and it is just so damn good. 40-60 year old vines (when do you see that in Nouveau?!); organically grown, hand harvested, rigorously sorted, fermented without carbonic (he calls it the "Burgundian style"). It reminds me of eating Santa Rosa Plums off our tree when I was a kid -- and spilling juice everywhere but still reaching for a second one. Warm, sun-ripened fruit (black cherry, tart red plum, black raspberry), nice lift from the acidity, elegant tannins, it's lush and refreshing all at once."

16

w i n e c l u b : N o v. 2 0 2 0

Tasting Notes While this is definitely "fruity," it's honest, real, right off the berry bush and tree fruit with layers of flavor and juicy, mouthwatering, acidity. Serve slightly chilled!

Try It With A roasted vegetable salad (make sure there are brussels) or a tomato pie would be ideal with this bad boy!

On the Thanksgiving table, put this next to the mashed potatoes (with a morel gravy) or in the spotlight next to the bird!

Fun Fact If you scan the QR code on the previous page, you can see the video I posted last year on Nouveau day when I opened and tasted this wine for the first time. I'm going to say that it's better than it was in that moment, and what you don't see in that video is that I drank the rest of that bottle for breakfast because it was that good.

red wines

17

18

w i n e c l u b : N o v. 2 0 2 0

Bodegas Castano Monastrell, Spain The Castaño family are the original pioneers of the DO Yecla.

Starting in the 1950s, Ramón Cantaño Santa, with an extensive family history of viticulture, built the first modern winery in the region and over the successive decades he added to his family’s holdings so now the estate encompasses 450 hectares of primarily old, bush vine Monastrell. Starting in the 1980s the family began bottling wines under their own name continuing to innovate and improve the reputation of Monastrell from Yeclaaround the world.

Before this time, the majority of the wine made in the region was sold off in bulk so much of the best, old-vine material was blended away before anyone could take note of its quality.

Soils here range from rocky limestone to fine clay. The primary grape is Monastrell followed in importance by Garnacha Tintorera and Cabernet Sauvignon. There are also smaller plantings of Merlot, Syrah, Cabernet Franc, Garnacha, Macabeo, Chardonnay and Sauvignon Blanc.

Tasting Notes This 100% Monastrell is purple-red in color with a nose of ripe red fruits. The medium to full-bodied palate is filled with blueberries and raspberries, sweet tannins and a long, ripe finish.

Try It With Hard cheeses, charcuterie, or a rich cassoulet.

On the Thanksgiving table, this is a middle of the road red: it doesn't clash with green bean casserole or cranberry sauce, and it absolutely flourishes with a turkey with gravy bite.

Fun Fact The appellation of Origen Yecla is the only one in Spain that covers one single municipality. Located in southeastern Spain, it extends over 6,500 hectares of vineyards with two very different areas, Campo Arriba or highlands to the north of Yecla, with an altitude of 700-850 meters and mostly limestone and poor stony soils. Campo Abajo or lowlands covers the southern areas of the appellation, with an altitude ranging 400-500 meters and a more clayey composition of soils down here.

red wines

19

Le Charmel Pinot Noir, France I don't do this often, but this month, we are featuring a negociant in wine club. Negociants are wine companies that source finished product from smaller wineries and growers, branding the wines under their own labels. Often you can end up with an excellent, value driven wine, like this Le Charmel Pinot Noir.

This negociant is Masterwines, and I have worked with them throughout most of my career. Masterwines was started by Mel and Janie Master in France in 1990 when its main business was sourcing wines from the Languedoc region of the south of France.

Since the late 1990s, the husband and wife team have brought their son Charlie into the family business and expanded their reach throughout North America and the rest of Europe.

The Le Charmel was created by Charlie and Mel Master in collaboration with their partners at Winesellers, Ltd (the wholesaler that represents Masterwines). The Le Charmel range encompasses exceptional French wines that come from small growers and wine makers in different regions of France. Each have been selected for their typicity of their specific region, and for their outstanding quality and value. Le Charmel wines come from sustainably farmed vineyards.

Le Charmel Pinot Noir comes from vineyards planted in Limoux, one of the coolest parts of Languedoc at the foothills of the Pyrenees Mountains in South West France. The milder temperatures and rain fall and the rocky soils consisting of clay and limestone create a unique terroir, perfect for the Pinot grape. Low yields help add to a rich concentration of the wine.

Tasting Notes This elegant Pinot has a lovely deep color, with ruby tints. It has scents of red and black berries mixed with floral notes and vanilla. On the palate, it displays aromas of crushed black fruits such as raspberries, blackcurrants, cherries and black-cherry jam.

The wine has many of the characteristics of a little Burgundy and is rich and long on the finish.

Try It With This is a practically perfect food wine that would work just as well with roasted chicken or a pork tenderloin as it would with a rare tuna steak.

On the Thanksgiving table, this is your winner. It will work with everything from sweet potato souffle to collard greens (a Southern Thanksgiving tradition) to pecan pie.

20

w i n e c l u b : N o v. 2 0 2 0

red wines

21

Additional Red Wines These are the additional red wines featured this month.

Resso Garnacha, Spain The Cellar Josep Masachs has been traditionally focused on production of sparkling wines (cavas) from the varieties Macabeo, Xarel.lo and Parellada. The idea of Ressò wines came when we found some old-vine Garnachas (red and white) from a great region in the western part of Catalonia, belonging to appellation “Catalunya”.

Well structured and complex, with floral nose of red fruits and mineral tones. Candied strawberries and black raspberry fruit flavors are augmented by licorice, mineral and peppery notes.

File this under atypical but perfect Thanksgiving Leftover Sandwich pairing.

Tilla Bonarda, Argentina The brand is named after the Tilia (Linden) tree commonly found throughout Argentina’s wine country. Vineyard workers often make tea from the flowers of this tree and enjoy time sitting in the shade after a hard day’s work. These wines are a tribute to those workers and to the Argentinean way of living life to the fullest, enjoying every moment and relaxing in the natural environment the land provides.

Ripe dark fruit aromas with hints of violet and anise give way to a juicy wine with black raspberry and black plum flavors along with notes of black pepper. The finish is soft with velvety tannins.

File this under pairs well with gamey meats, salty ham, and earthy mushroom flavors.

Petraio Primitivo, Italy Petraio is a joint project developed by Scoperta Importing and the Castellani family to bring unique, affordable wines from southern Italy to the United States. In the right hands, the extremely favorable climatic conditions of southern Italy can consistently produce soft, juicy, round and structured wines in an “international style” that also convey a real sense of place.

Fresh, fruity and fragrant with notes of red berries and spice.

Round and supple with ripe tannins and balanced acidity.

File this under drink while eating cheese and charcuterie and cooking before you log on for your family Thanksgiving Zoom call.

22

w i n e c l u b : N o v. 2 0 2 0

red wines

23

24

w i n e c l u b : N o v. 2 0 2 0

Cellar Selection This month's cellar selection is A Tribute to Grace Rose of Grenache, 2019.

A Tribute To Grace Wine Company is dedicated to crafting authentic expressions of Grenache. All wines are single-vineyard sourced to maintain authenticity and remain 100% Grenache. They are produced by award winning winemaker Angela Osborne.

As Angela tells it: I am a New Zealand born winemaker who moved to California in 2006 with the dream of making Grenache. In the land from which I stem, the climate is too cool to ripen this sun-loving beauty. And so began my search: northern Spain, southern France, southern Australia, California…

Abundant sunshine and entrepreneurial spirit led me to the latter, and in 2007 I sourced my first Grenache fruit from the Santa Barbara Highlands Vineyard.

Nestled high above the Pacific Ocean and 33 miles inland, this high-desert vineyard provided the perfect balance of heat and light I sought.

I chose to name my label after two of my favourite things: my Grandmother Grace, and my most beloved attribute. My winemaking intention is to capture this spirit, and stay as close to nature as humanly possible. The trio is completed by the grape itself, which to me encapsulates grace.

Angela studied film in her native New Zealand and worked at a wine shop to pay the bills. While she enjoyed wine, it was not her passion. Angela was ready to pursue her film career when a winemaker friend found her a harvest job and insisted that she move to California to take it. Once there, she discovered Grenache and fell hard for the grape that would later become the singular focus of her winemaking. Her wines are ethereal and sheer, allowing the land to shine through the nuanced flavors. This finesse has led to many accolades for Angela, most notably as one of Jon Bonné’s 2015 San Francisco Chronicle Winemakers to Watch and Wine Enthusiast's Top 40 Winemakers under 40 in 2017.

Angela’s search for graceful Grenache has led her to vineyards from Santa Barbara to the Sierra Foothills. A Tribute to Grace is made from sustainably-farmed grapes with an eye towards Biodynamics. Angela’s mindfulness continues to her delicate handling of wine, which includes the use of neutral oak and only small sulfur additions at bottling for stability.

Angela foot treads the whole-cluster fruit before fermentation and to extract color for this Rosé, packed with delicate floral and stone fruit flavors with bright acidity and an herbal, anisetinged finish.

red wines

The Nitty Gritty Alcohol: 13.1% Vineyard Sources: Santa Barbara Highlands AVA Fermentation: 50% destemmed, foot crushed, indigenous yeast fermentation Aging: five months in tanks Farming Style: practicing biodynamic How to Pair, Pour, and Store Pair: Perfect for your traditional Thanksgiving meal.

Pour: Will benefit from being allowed to open up in your glass after pouring.

Store: Drink now through 2023

25

26

w i n e c l u b : N o v. 2 0 2 0

OCTOBER WINES October Wines

27

As I mentioned in my opening letter, things happened, and I didn't get you your October book. Hopefully you consumed and enjoyed those wines already - here is a refresher for you or a reference guide for those who didn't quite finish up that pack yet. The theme was "Fall into Fall Wines."

Avantis Malagousia, Greece In the center of Greece, in the heart of Evia, within Lilantio’s vineyard -70 km northeastern of Athens- lies Mytikas or Ambelia (Vines) in its beautiful scenery. It is in this village that Economist Apostolos Mountrichas settled his winery in 1994.

Intensity of citrus fruit (grapefruit – lime), white peach, pear, lemon blossom and hints of minerality. Fruity palate with sharp acidity and aromas of white fruit, citrus, rose and mineral aromas of stone and steel.

Food Pairing: Shellfish!

Castelluccio Sangiovese, Italy Owned by the renowned oenologist Vittorio Fiore, Castelluccio was originally founded in the 1970s. In the 1980s Vittorio Fiore became the consulting winemaker and in 1999 he purchased the majority of shares in the property. Castelluccio is nestled in the Modigliana Hills, between the two towns of Faenza and Forlì, at an altitude range of 750 - 1500 feet above sea level. The territory is known as Emilia Romagna and was part of Tuscany until the 1930s.

Deep ruby red with notes of blackberries, raspberries and other red fruits. The wine is well structured with good acidity and a pleasantly lingering finis Food Pairing: Literally the perfect wine for spaghetti bolognese.

Dark Harvest Cabernet Sauvignon, Washington This is a new label that you will probably see pop up in grocery stores in about six months. It's currently in its market trial, and well, it's awesome. For now. We'll see what happens once they ramp up production and end up in every Kroger/Harris Teeter style grocer on the East Coast.

Dark and full-bodied, loaded with notes of blackberry, cocoa, and espresso.

Food Pairing: Burgers, steak, or your favorite pizza.

Dark Harvest Chardonnay, Washington You can see my notes above about the brand. The one thing I forgot to mention is that all the grapes are from Washington state around Red Mountain in the eastern desert.

Awesome vineyard sourcing!

Rich, focused and compelling. The aromatics lift the wine. Creamy lemon curd, brioche and minerality consume the palate. Broad, long and delicious as the finish sails on and on and on.

Food Pairing: Lifetime holiday movies and popcorn.

Guilhem Blanc, France With its hot, sunny, days and near constant wind, France’s deep South Languedoc isn’t the first place you’d expect to find snappy, fresh, white wines. But, the Guibert family have been at this winegrowing and making thing since the 1970s, and they’ve clearly mastered the trick!

The final blend is medium-bodied, mouthwatering, and full of peach, apricot, lemon, and floral aromas and flavors.

Food Pairing: Excellent with baked fish and soft cheeses.

28

w i n e c l u b : N o v. 2 0 2 0

Guilhem Rouge, France The Guilhem Rouge is a blend of 40% Syrah, 25% Grenache, 20% Mourvèdre and 15% Carignan. It is a lovely, fleshy, spicy, garrigue-influenced red that way overdelivers at its very modest price point! For many, this estate needs no introduction. The result is a splendidly aromatic wines that brings out the terroir of this Mediterranean region.

Food Pairing: Any takeout option from Spice Palace.

Kotrotsos Red, Greece Kotrotsos Winery was established in 1996 by Yiannis Kotrotsos, a chemist-oenologist.

This Agiorgitiko based red is intense with notes of cherry, spice, and a rich, meadium body.

A very complex nose is marked by baked cherries, cedar (cigar box), and exotic spices with hints of warm stones. It is velvety smooth on the palate with a rich, suave texture and a lovely balancing acidity.

Food Pairing: Try this with a really hearty fall stew or soup.

Little James Basket Press Rouge, France Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010. Saint Cosme Little James’ Basket Press Rouge carries the Vin de France designation due to its unique production method. This 100% Grenache is made from blending wines from multiple vintages in concrete tanks starting with the 1999 vintage. The result is a wine that is both vibrant and complex.

Louis Barruol believes this is an ideal wine for discovering the typicity of Grenache from the southern Rhône. The wine combines a broad array of varietal Grenache traits: softness, red fruit, and vibrancy with a dash of power, length, and structure. Aromas and flavors of cherries, strawberry compote, and gingerbread.

Food Pairing: Pairs well with braised meats and classic dishes like ratatouille Pacheca Red, Portugal Quinta de Pacheca is one of the best known estates in the Duoro region of Portugal.

They are known for their dry red wines, as well as their beautiful ports.

This wine features an intense red color and a nose rich in floral notes, black fruit and delicate hints of spice followed by a hint of chocolate and oak. The mouth is dense, structured and complex, where the tannins are revealed Food Pairing: Pairs well with starters, cheeses, and lighter meals.

Barboursville Cabernet Franc Reserve, Virginia If you ask winemaker Luca Paschina of Barboursville Vineyards what he believes is the best grape to produce in Virginia's temperamental and unpredictable climate, he will tell you, without hesitation, it's Cabernet Franc. The Piedmontese winemaker began his work with Barboursville 30 years ago and has worked tirelessly to bring our state's wines onto the international scene.

Barboursville's Cabernet Franc Reserve is one of the only Virginia wines to consistently score more than 90 points for each vintage over the last decade. The 2018 vintage has a dark garnet core and brilliant clarity in the glass. Intense, effusively luscious flavors of ripe red berries with caramelised notes of fig, cherry, and plum, elegantly woven together in barrel. Long-finishing and tannically vivid, yet with a remarkably soft palate. Perfect for lamb, duck, or veal. Enjoy now through 2026.

October Wines

29

30

w i n e c l u b : N o v. 2 0 2 0

THE FOOD The Food

31

Brussels Sprouts with Shallots and Salt Pork Everyone loves to hate on brussels sprouts, but how can you resist this crunchy, salty, roasted to perfection beauty?

1 cup 1/4-inch cubes salt pork or pancetta (about 8 ounces) 2 large shallots, peeled, quartered (about 1 1/2 cups) Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved 1-2 tablespoons juice from jarred dill pickles Step 1 Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel-lined plate to drain. Set aside. DO AHEAD Salt pork can be blanched 1 day ahead. Cover and chill.

Step 2 Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.

Step 3 Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.

Step 4 Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.

Step 5 Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.

Step 6 Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.

32

w i n e c l u b : N o v. 2 0 2 0

The Food

33

34

w i n e c l u b : N o v. 2 0 2 0

Apple and Sausage Stuffing Featured in Bon Appetit's November 1988 edition, this recipe has been a favorite in my family for years, and I'm pretty sure made Bon Appetit's Thanksgiving Hall of Fame 11 cups ½-inch cubes firm-textured white bread (about 1¼ pounds) ½ cup (1 stick) butter 1 large onion, chopped ¾ pound mushrooms, sliced 2 teaspoons dried rosemary, crumbled Freshly ground pepper 1¼ cups chopped celery 1 tart apple, peeled, cored, chopped ⅓ cup chopped fresh parsley 1 teaspoon ground or rubbed sage 1 teaspoon dried thyme, crumbled ¾ pound Italian sausage (hot or sweet), casings removed ½cup chicken stock or canned broth Salt Step 1 Preheat oven to 250°F. Spread bread cubes on baking sheet. Bake until dry to touch, stirring occasionally, about 20 minutes. Transfer to large bowl.

Step 2 Melt butter in heavy large skillet over medium-low heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add mushrooms, rosemary and generous amount of pepper and cook until mushrooms soften, stirring occasionally, about 6 minutes. Add celery and apple and stir 1½ minutes. Mix in parsley, sage and thyme. Add to bread and toss to blend.

Step 3 Increase heat to medium-high. Add sausage to same skillet and cook until beginning to brown, breaking up with fork. Add to bread, using slotted spoon. Add stock to stuffing and mix to blend. Season with salt. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

The Food

35

Bourbon Pecan Pie This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor.

3 eggs, lightly beaten 1 cup granulated sugar ½ cup light corn syrup ½ cup dark corn syrup ⅓ cup unsalted butter, melted 2 tablespoons bourbon 1 teaspoon vanilla extract ¼ teaspoon salt 1 unbaked 9-inch pie shell (see recipe) 1 ¼ cups coarsely chopped pecans

Step 1 Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.

Step 2 Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center.

(It will continue to set as it cools.)

Step 3 Place on a rack to cool slightly.

Tips: I've made this a number of times, and I back the sugar down to a 1/2 cup... I've also substituted brown sugar for regular sugar, and that's delicious!

Pro tip: soak some of your pecans in bourbon and use those for the top of the pie!

36

w i n e c l u b : N o v. 2 0 2 0

The Food

37