Inside This Month
September 2011 • Vol. VIII
Chianti Huckleberry Sauce Chef Rick Sordahl shares a recipe for a sauce he serves with pork chops at the Amangani Grill Restaurant in Jackson Hole.
The Three Amigos This month’s three wines for $35 set includes the Open Range Red Blend, Shoofly Aussie Salute and Dievole Dievolino Chianti. You save 25% off the regular price, a $12 value!
$20 Red Cathedral Ridge Merlot $20 White Ca’D’Gal Lumine Moscato $75 Red Les Quartz Chateauneuf du Pape
Check out wineliquorbeer.com/wotm for recipes, tasting notes & more
Amangani Chef Rick Sordahl’s Chianti Huckleberry Sauce Recipe on Page 4
2011 Fall Arts Festival Wines on Sale Now! Now available at The Liquor Store & Wine Loft, and online at www.wineliquorbeer.com, are the 2011 Fall Arts Festival Cabernet Sauvignon and Chardonnay. Every year, the Fall Arts Festival releases two wines to commemorate the occasion and celebrate a local artist. This year’s labels feature the painting Strength & Vulnerability from artist Dwayne Harty.
The Fall Arts Festival takes place Sept 8th-18th in Jackson Hole
Three Amigos
Open Range Red Blend
Regular Price: $18.99
The 2007 Open Range Proprietary Red Blend is a unique blend of Syrah, Cabernet Sauvignon and a dollop of Mourvedre. Winemaker Laura Barrett describes its characteristics as “Deep purple color with dark fruit aromas. Plum, black currant and fresh earth with a hint of cedar. Big entry, with a broad palate and silky core.
A set of three wines for $35 Shoofly Aussie Salute
Regular Price: $13.99
This feisty combination of Grenache, Shiraz and Viognier oozes with well-ripened blackberry, plum and currant notes. Made with structure and grip, the vibrant, juicy length lingers with a ‘have another glass’ finish. Drink now or hide in the cellar for 3 years. Ruby-red. Ripe cherry and blackberry aromas are complicated by subtle baking spice and smoky minerality. Pliant and sweet, with straightforward dark fruit flavors, no obvious tannins and gentle mineral lift. Very easy to drink, with good finishing sweetness and length.” -88 pts International Wine Cellar
Dievole Dievolino Chianti
Regular Price: $13.49
The color is ruby red with blue and violet reflex, medium consistent. Immediately fruity notes of cherry and plum (typical of Sangiovese). The taste presents fresh and dry, with good acidity and persistence and with good tannic structure.The classic Malbec aromas of ripe plum and violets are evident in the nose, with hints of vanilla. The beauty of the Malbec in Argentina is its ability to combine a rich, weighty mouth feel with a soft silkiness normally associated with lighter wines. Dievole vineyards are the perfect alliance between tradition and scientific technical innovation. They are the fruit of viticulture masters whose know-how is exalted by the most modern techniques of wine-growing management. Viticulture in Dievole means revealing the area’s extraordinary potential. It also means creating the perfect plant production balance and making the most of the “divine valley”, as Dievole’s etymology suggests.
Check out the recipe on Page 4 for a unique way to use Chianti to make a sauce
Cathedral Ridge Merlot 2007
Regular Price: $26.99
An intense mélange of floral notes and earthy balance hit the nose, while the palate is smoothly bathed in plum, cassis and gentle cranberry acidity. This is complex, yet balanced, with a slight spice that calls for grilled sausage. We blended grapes from Kortge & Reid Vineyard for our ‘08 Merlot expressing more earth tones and aging potential. By aging the wine less than 12 months in the barrel we bottled the wine on its youthful edge, allowing the wine to have a larger mouth feel as the tannins stay and soften in the bottle. “Deep dried dark fruits, and jammy blackberry, blueberry, big chocolate. The palate is big blueberry jam, little chocolate, cinnamon, nutmeg, soft tannins, but not missing, and a bit of black pepper on the finish.” -Zach Padilla (TLS Product Specialist/ Sommelier)
Ca’D’Gal Lumine Moscato 2007
$20 Red
Regular Price: $26.99
This is a classic Moscato d’Asti in its purest appearance. With vineyards outside of Valdivilla, this estate is indeed located at the steepest and most precious Moscato sites. It is vinified with the best cooling techniques and long lees contact. With a delicate scent of mandarin oranges and roses, carried by refreshing and gentle effervescence, and a finishing that has a perfect balance of fruit and sweet notes of mandarin. Lumine comes from 30-35 year old vines and captures sunny notes of elderflower cordial, mandarin oranges and rose petals, illuminated by a lovely silver-gold effervescence on the tongue. Flavours of white peaches and pears melt on the tongue like cotton candy, perfectly light and balanced. Just a touch of frizzante bubble cleanses the palate. Ca’ D’ Gal Moscato d’Asti is truly an artisanal nectar, with great care taken from the vineyard to the winery the fruit is harvested by hand and vinified naturally in closed vat with extended lees contact. This added attention is what gives this delightful wine its unique personality.
$20 White
Les Quartz Chateauneuf du Pape
Regular Price: $99.99
This wine has a lovely blood red robe with dark reflections. We find an elegant nose of cherry, pear jam, blackcurrants, liquorice and violets. The mouth is ample, silky with a beautiful minerality. Also, blueberry, cloves and cinnamon. Serve this wine with rabbit, calf kidneys or beef cheek. “The 2004 Chateauneuf du Pape Les Quartz is a blendof 80% Grenache and 20% old-vine Syrah. It shows much more minerality and a cool-climate character, and one could also imagine a grand cru Burgundy when smelling the hints of sweet, dark berries, black cherry liqueur, crushed rocks, and some floral notes. The wine has full body, beautiful richness, but it is restrained and everything seems to build in a measured, incremental manner. The tannins are moderate, the acidity present, but everything is in perfect harmony. This is a beauty, not a heavyweight. Drink it over the next 10-12 years.” -92 pts Robert Parker
$75 Red
The Amangani Restaurant Amangani Chianti Huckleberry Sauce • 8 oz antelope bones trimmings • 4 oz peeled shallots thinly sliced • 1 tbl peeled garlic chopped • 1 ea bay leaf • ¼ oz fresh thyme • 3 ea whole juniper berry
• ¾ oz canola oil • 750ml Chianti wine • 4 lb veal demi-glace • 2 lb Chicken Stock • 6 oz huckleberries
Procedure: Over med high heat, brown the antelope trimmings in the canola oil. Add shallots and garlic and cook until translucent. Add the wine and reduce liquid by 80%. Add the demi, chicken stock and the aromatics and simmer until sauce coats a spoon. Strain through a chinois and cool. Finish the sauce with berries, salt, pepper to taste and whole butter for service only.
The Grill at Amangani invites you to experience our James Beard Chef Rick Sordahl’s creative american cuisine made with sustainable fresh ingredients. Specialties include, braised Montana bison short ribs, Snake River Farms kobe hash and wild shrimp with cotija cheese soft tacos. Dine at 7000 feet above Jackson Hole with unsurpassed views of the Snake River Valley.