Wine of the Month Club - January 2011

Wines of the Month

January 2010, Vol I

Luce della Vite Try an original recipe for Braised Short Ribs and Traditional Polenta created by Jackson Hole Personal Chef Eric Wilson for pairing with this wine.

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Luca Malbec The perfect Mendoza Malbec. Incredible color—could use it in an inkwell! Loads of spice with black cherry cola aromas.

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Mer Soleil Silver A stunning white, showing the laser-like purity and bright acids that this northwestern part of the Highlands coaxes from the grapes.

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Three Amigos Three bottles of aperitive & inviting wines elected by our inhouse experts based on quality, uniqueness, value, & distinction in the marketplace.

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Braised Short Ribs & Polenta by Private Chef Eric Wilson

The Beginning The wait is finally over. After fielding plenty of inquiries about our emerging Wine of the Month Club, painstakingly gathering just the right line-up of vintages, and weathering countless sleepless nights, we have at last finalized a program that we are proud of.

January 2011 just seems like the perfect time to introduce our four different Wine of the Month Club programs intended to accommodate every budget, taste, and interest. All of the wines you will find included in this program are selected based on quality, uniqueness, value, &

distinction in marketplace by exceptional staff..

the our

Within the bottle flanked walls of the Liquor Store and Wine Loft of Jackson Hole resides an accumulation of vinicutlure knowledge scarcely found in such quantities anywhere on God's green earth.

Our Wine of the Month Club program is a chance for us to show off, and for you to enjoy.

We sincerely hop you enjoy this monthly treat and spread the word about this unmissable value. Cheers!

d'Arenberg Stump Jump Red The name ‘Stump Jump’ pays homage to a significant South Australian invention – the Stump Jump plough. As well as clearing the land around McLaren Vale, it was adopted worldwide in the late 19th century because of its ability to ride over stumps and gnarled roots, saving valuable time and energy.

This

is

a

rich,

soft

and

flavoursome red in the traditional McLaren Vale style. Mulberry and plum flavours from the Grenache combine with the blackberry, spice and white pepper of the Shiraz. Best served at room temperature, this wine will gain added complexity with careful cellaring over the next 2 – 5 years.

"Light in texture and fragrant with floral, berry

and beet aromas, this plays its fresh flavors against refined tannins, lingering effortlessly.

Grenache, Shiraz and Mourvèdre.

Drink now through 2013. 5,000 cases imported." ~90 pts, Spectator

Wine

La Domeliere Rasteau Muscled up and powerful, with graham cracker aromas and deep, saturated black fruit. For a Southern Rhône red, this has all you could ask for. The palate is sweet, ripe and meaty, with oozing black plum and berries framed perfectly by simple yet tasty oak. And the finish is snappy and lively, yet tannic and rich. The full package, with size and

stature.

graphite, laced with hints of lavender and pastis. Very solid, with nice buried acidity holding the finish together.

Drink now through 2011."

Sweet licorice and ripe plums with spice and peppernotes and good black currant fruit layered throughout the glass.

Medium bodied and can work with lighter meats and grilled fish dishes.

"Ripe and well-focused, ~90 pts, delivering a dark beam of Spectator plum, fig sauce and

Wine

Ca de Calle Reserva Bodega Calle is a small-lot, gravity-flow, red wine making studio, where Alberti 154 and Ca' de Calle Gran Reserva are made.

Bodega Calle is located in the prized viticultural area of Luján de Cuyo, Mendoza, Arg. All wines are made with the use of gravity and are never pumped to deliver the grapes to the fermentation tank. Resulting wines are

notably softer and less mocha note bitter than other crushing weaving through methods . the crushed red plum, raspberry Dark purple color. Forward and boysenberry nose of toasty plums, black fruit, backed by a cherry, and lilac flowers. On spicy note on the the palate the wine is rich velvety finish. and full, with layers of berry Drink now. 500 flavors and a hint of cases made." bittersweet chocolate.

Finishes soft with balancing ~90 pts, Wine Spectator acidity.

"Very polished, with asuave

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Luca Malbec This is a great example of Mendoza Malbec. Incredible color—could use it in an inkwell! Loads of spice and black cherry cola aromas with notes of cocoa. The berry flavors really pop on the palate as the wine has both good depth and very lively acidity that leads to an incredibly long finish. A bottom note of freshly brewed espresso keeps the mouth watering too. This one is a teenager at the moment, and should age very well (and not talk back when you don’t give it the car keys!). Pairs well with

foods such as venison or wild game, steak, pork, quail, all types of lamb, and medium-strong cheeses. A very flexible wine due to its concentration and balance “The 2008 Malbec spent 12 months in 60% new Frenchoak. It is a glassstaining opaque purple color with an enthralling perfume of sandalwood, Asian spice lavender, black cherry, and plum. On the palate this concentrated effort admirably combines power and elegance.

Smoothtextured, spicy, and rich, it

will evolve for 2-3 years and offer prime drinking from 2011 to 2023.” ~93 pts Wine Advocate “Densely packed with fig sauce, blueberry and blackberry fruit, all wound together by dark cocoa, black licorice and fruitcake notes.” ~91 pts, Wine Spectator

Mer Soliel Silver Chardonnay Light gold color with a pale green tint. Clean, lively aromas of honeydew melon and green apple carry over to delicate tropical fruit flavors of pineapple and papaya, balanced with crisp mineral notes. The full texture lasts through a luxuriously long finish.

This second vintage follows last year's successful debut of Mer Soliel Silver, an effort to unite the crisp mineral essence of classic Chablis style with the tropical elements found in Chardonnay of the Pacific coastline. Using Chardonnay grown in special blocks of

their vineyard in the Santa Lucia Highlands of Monterey County, mer Soliel harvested the grapes when just fully ripe, their gold color hued with green, expressing clean aromas of Chardonnay fruit and firm acidity. The grapes were pressed and fermented in both stainless steel and cement vats, with no oak contact or malolactic fermentation. They bottled the wine early in the year and capped it with a twist top to maintain its fresh fruit character and crisp citrus finish. The result is their latest presentation of a Chardonnay they consider

Visit wineliquorbeer.com/wotm for food pairings & recipes.

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as sleek and cool as Silver.

"This is a stunning wine, showing the laser-like purity and bright acids that this northwestern part of the Highlands coaxes from the grapes.

The brilliantly illuminated flavors range from limes and kiwis to green apples, peaches and guavas. The finish is dry, but with a honeyed unctuousness that could be a touch of botrytis." ~92 pts, Enthusiast

Wine

Luce della Vite BRAISED SHORT RIBS AND POLENTA Clean rosemary from the stems and rough chop.

Next, mix rosemary with three tablespoons olive oil and pinch of kosher salt.

Massage the salt, oil, and rosemary onto the short ribs.

Cover the short ribs and marinate over night.

Next day, preheat your grill to 400 degrees.

Brush off most of the rosemary and grill the short ribs until char browned, not burned. Set aside this ribs in an oven proof deep baking dish. Preheat oven to 300 degrees. Heat a heavy gauge medium stock pot on medium high heat, add three tablespoons of olive oil and toss in the celery, carrot, and onion.

Saute for about five minutes or until translucent. Then add the two tablespoons of flour Cook the flour and veggies on low for three minutes.

Next, add the cup of wine and cook on low for three

more minutes Whisk vigorously all the while.

Proceed by adding your beef stock and bring it to a simmer. Pour the stock and vegetable-wine mixture over the grilled short ribs.

The stock should just almost cover the beef.

Cover the beef with a layer of parchment paper and aluminum foil. Slide in a 300 degree oven and check after 3 hours. If the meat is not falling off the bone at this point, cook for another hour. The meat should be fork tender. Skim fat off the top of the stock and discard Finish by sprinkling on a bit of balsamic vinegar.

POLENTA In a large deep pan over high heat bring 6 cups water and 1 teaspoon salt to a boil. Gradually stir in 2 cups of polenta. Reduce heat and simmer gently stirring frequently to prevent sticking, until mixture is thick, about 30 minutes.

Stir in 3 tablespoons of butter and add the gorgonzola cheese and chives. Spoon the polenta into bowls, about 1/2 c. per bowl. Serve with you favorite greens!

In 1995, Robert Mondavi of California and Vittorio Frescobaldi of Tuscany joined hands to create an Italian wine of extraordinary quality. Their partnership was the first of its kind in Italy, and their premier offering was Luce della Vite (www.lucewines.com). The name means light of the vine in Italian, and was inspired by the morning sunlight on the way from Florence to the renowned winemaking region of Montalcino.

Enjoy this original recipe prepared by Jackson Hole Personal Chef Eric Wilson to compliment the Luce della Vite. Bon appetit! www.chefericwislon.com

BRAZED SHORT RIBS •One small pack of fresh rosemary sprigs •1/2 cup of olive oil •Kosher salt and fresh ground pepper •3 pounds of bone in beef short ribs •1 cup of good red wine •4 cups of beef stock •2 tablespoons of ap flour •2 ribs of celery •1 large carrot chopped •1 small red onion chopped •2 fresh bay leaves •1 tablespoon of fig balsamic vineger POLENTA •6 cups of water •1 teaspoon salt •2 cups of non instant polenta •3 tablespoons of butter •5 tablespoons of gorganzola cheese •2 tablespoons of chopped chives "This vintage of Frescobaldi’s superstar Luce della Vite makes a bold statement thanks to its ruby concentration and intensely inviting aromas of cherry, cola, leather, vanilla and blackberry. It is a big, modern wine that flaunts many deep layers of intensity and flavor." ~Wine Enthusiast

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