Wines of the Month
Feburary 2011, Vol II
Tammarack Firehouse Try an original recipe for Beef Bourguignon by CafĂŠ Genevieve's Joshua Governale, a specially selected pairing for this Columbia Crest wine Page 5 & 6
Regis Cruchet Vouvray comes from the Loire Valley in France. It's made 100% from Chenin Blanc (one of the great Nobel Grapes) Page 3
Chateau Musar '01 Primarily Cabernet Sauvignon with a little Cinsault and Carignan. This stunning red recieved a 93 pt. rating from Wine Spectator Page 3
Three Amigos Three bottles of aperitive & inviting wines elected by our inhouse experts based on quality, uniqueness, value, & distinction in the marketplace. Page 2
Beef Bourguignon by Joshua Governale
Tasting 2.0 January has been an exciting month at TLS. Ullr the snowgod has blessed Jackson with an abundance of the white and fluffy stuff. All the while, we've been running around non-stop trying to both enjoy the weather and finalize all the new specials we have been working on over here at the Liquor Store & Wine Loft of Jackson Hole. One thing in particular to look out for are our new weekly web tastings. For years, The Liquor Store's free wine tastings have been a favorite of locals. Each Friday from 4-7pm we showcase at least 5 different wines from a featured
region. These tastings are an opportunity for wine lovels of all types to come sample, socialize, and learn. Starting this month, we will be fiming our tastings so across the world folks can shrae in this experience. We hope you can come visit us in the flesh, but if not, fire up your computer and learn a little something about a wine that may be completley new to you. We sincerely hope you enjoy this monthly treat and spread the word about all the exciting things happening at TLS. Cheers!
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337 Lodi Cabernet Sauvignon Named for the French vine clone, 337 is an alluring expression of a California Cabernet Sauvignon with prestigious Bordeaux roots. The vines are cultivated for structure and flavor in the cobblestones of Clay Station Vineyard in Lodi, making a wine that exudes seductive aromas of mocha and dark cherry. An explosion of spice and blackberry unwinds to a velvety, luscious finish.
The 2007 exhibits enticing aromas of toffee, black cherry and currant. Balanced tannins underscore core flavors of black cherry, blackberry, and currant, interlaced with roasted coffee bean and hints of black pepper.
bold, but luscious wine with spice and blackberry. The 337 clone is renowned for lacking the herbal and veggie characteristics that can detract from the Cabernet Sauvignon grape.
The 337 clone is an early ripening grape with small berry clusters that deliver a
Raw Power Shiraz A dark inky purple wine. Jammy blackberry, fresh mown lawn, mint leaves and a touch of mushroom on the nose; kind of a crazy cool scent for a Shiraz. Silky texture, medium bodied, but the flavors come on strong. Black and blueberries, bitter dark chocolate and tobacco, followed by Shiraz spice. A no-nonsense, in your face, but somehow refined Shiraz.
A long dark fruit with bitter showed its true chocolate finish. character of the plains with This vintage commenced amazing varietal mid Febrauary, approx 14 blackberry and days earlier than average leafy notes and picking dates. This allowed great tannins. Raw Power to bring in thier old vine shiraz fruit at lower Best food pairings baume with full flavourings. include barbecue, During March as the hard cheese, temperatures became much duck, mushrooms, milder this old vine cab sav and grilled tuna.
Nuvol Red Yelca 100% Monastrell (A thickskinned grape that makes Spanish medium to fullbodied red wines; lots of tannin, blackberry, spice, pepper, and leather nuances) aged 6 months in French and American oak. Dark ruby in color. Exhibits aromas of earth herbs red berries and toasty oak. Plums cassis and chocolate flavors all show up towards the end after a mid-palate
delight of sweet cherries.
meter limestone soil. 50% aged in tank, Best food pairings for 50% in French oak Monastrell: red meat barrels. especially grilled or stewed. Works well with sirloin beef kabobs mushroom infused risotto served with double thick veal chops and center cut pork chops on-the-bone. From the non-irrigated 3560 year old vine of the “Las Gruesas� vineyard. 800
Recipes Ideas Online
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Regis Cruchet Vouvray Sec For those of you who haven't had the pleasure of experiencing a fine Vouvray, now's your chance. This Vouvray in particular has been noted as being one of the best quality choices in the region. Vouvray comes from the Loire Valley in France. It's made 100% from Chenin Blanc, one of the great "Nobel Grapes". The Loire Valley is a source of fantastic values often overlooked by American consumers. This wine is a
demi-sec, meaning it still has some residual sugar, and is slightly sweet. This touch of sweetness really rounds out the great minerality in this wine and makes it a perfect food wine. As we move into fall, the complex baking-spice aromas in this wine make it a natural transition-wine for some of fall's best dishes. Try it with pumpkin and squash dishes, or with baked quince and pear tart!
dusty mineral and floral nuance s. Juicy on entry, offering pliant orchard fruit flavors and a hint of baking spices, turning firmer and slightly bitter in the middle palate. The bitter quality carries through the finish, which leaves dry pear and lemon rind notes behind. This will work well with food but some will find this wine "Light, bright yellow. austere." Pungent pear skin and honey are complemented by -88 pts Stephen Tanzer
Chateau Musar Rouge 2001 Scarlet in colour with terracotta tones at the rim, it has a complex nose of cigar box spice, warm leather, baked fruits, ripe morello cherries and blackcurrants. The palate has intense flavours of red cherries, dark chocolate, olives, figs and velvet smooth tannins on the very long finish. "As elegant as Serge Hochar himself, the man behindCh창teau Musar, this blend of cabernet sauvignon, carignan and cinsault is lithe yet firm. The fruit feels autumnal, in
shades of rust red and ocher spice, and is saturated with a spicy, foresty fragrance. It's delicious now, ready for game birds scented with juniper berries, and should live on for another decade."
before serving, and all the while decanting with great care.
While Ch창teau Musar red is certainly ready to be enjoyed upon release 7 years after vintage, or at - 93 pts Wine & Spirits the age of discretion, the patient are rewarded as To best appreciate the they are exceptional subtlety and complexity of after 15 years of age. Ch창teau Musar red we suggest decanting between Pairs well with braised 30 minutes and 2 hours beef. Aged cheese and before serving. Their wines, lamb pair in particular the older exceptionally well. vintages, are keen travelers, yet we suggest you leave them to rest 2 to 4 weeks
Visit wineliquorbeer.com/wotm for food pairings & recipes. 3
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Tamarack Cellars Firehouse Red This is a very complicated wine. There are so many things to mention about The Tamarack Cellars Firehouse Red and so little time. You will catch blackberry, vanilla, smoke, and blueberry on the nose. The palate will show more smoke blackberry jam, (a very jammy wine) and a lingering black pepper finish.
old friend." -#49 on Wine Spectator's TOP 100 "Supple, open-textured, brimming with gorgeous plum and currant character that lingers enticingly on a deftly balanced finish. Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Malbec, Sangiovese, Petit Verdot and Carmenère. Drink now through 2013. 15,000 cases made." -90 pts Wine Spectator
Due to the fact that this wine is primarily Cabernet -Zach Padilla Sauvignon and has been noted to have a bit of a "Tastes like kick, the best pairing would really, really be: "Beef, esp. Braised, good red wine. Grilled, Roasted, or Which varietal is lending Stewed... AVOID: delicate which notes? Who cares? dishes, fish, esp. smoked, Rounded, lush, layered and fruit, oysters, seafood and lovely, the ultimate food shellfish."- What to Drink wine, pairing well with with What you Eat everything from pasta and pizza to grilled meat and -Dornenburg and Page roasted chicken. Bright raspberry, currant, mocha, a touch of pepper spice, soft tannins and a lingering finish... year in and year out, like partying with an
Try an original recipe for Beef Bourguignon by Café Genevieve's Joshua Governale, a specially selected pairing for this this Columbia Crest wine.
Josh Governale grew up in Orange County, CA in a cooking family. His Italian grandparents brought traditions from New Orleans and Chicago. He arrived in Jackson Hole after an apprenticeship at the historic Broadmoor Hotel in Colorado Springs, CO and a year at Santa Fe’s Coyote Café. He was quickly immersed in the Jackson restaurant scene as Sous Chef of Rendezvous Bistro and the Snake River Grill. He has traveled extensively and worked as a stagier in Restaurant Daniel in New York City and the French Laundry in Yountville, CA. Josh brings a wealth of culinary knowledge and years of experience to Café Genevieve and Out of the Kitchen Catering.
In a historic log cabin half of a block East of the Town Square, Cafe Genevieve serves inspired home cooked classics. Open for Brunch Daily 9am - 3pm and Dinner Tuesday - Sunday at 5:30pm. Happy Hour Tuesday - Sunday 3pm - 5:30pm with 1/2 price cocktails and discounted menu. Bottomless mimosas all weekend! 135 E. Broadway. 307-732-1910 for reservations. 4
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