June 2011 Wine of the Month Club

Wines of the Month

June 2011, Vol. VI

Marques Murietta Try a unique pairing for this 2005 Rioja: Beef tri tip with onion relish specially prepared by The Mangy Moose's chef Stephan Fralin Page 4

Groth Cabernet This Napa Valley Cabernet registerd a whopping 94 point score from Wine Spectator. See why for yourself Page 2

90 Points, At That Price?

Experience the definition of value with this $15, 90 point WE wine at an at even futher discount.

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The Dow's Rising This spicy but affordable Portuguese blend is the perfect example of why wines from this region have been recieving so much hype of late.

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Beef Tri Tip with Onion Relish

The Beer Is Here For some time now, the snootiest of beer connoisseurs, and daily micro-brew drinkers alike have lamend the lack of beer selection Jackson hole has to offer. Sure whe have Premier Cru Bordeaux?

But, what about 30 Year Special Reserve Cask Ales?

Well, The Liquor Store and Wine Loft of Jackson Hole has heard your cries. The Friday, we will proudly unveil our new specialty beer section featuring over 50 beers from around the world. We are the

only retailers of any kind in the state of Wyoming to offer such a selection.

Included in this selection are truly specialy brews from Belgium, the UK, Italy, Japan, the USA, Germany and more.

Come on by and take a look.

We hope you're as excited as we are!

ALSO, JOIN US FOR A FREE TASTING FEATURING SEVERAL BEERS FROM OUR NEW SELCTION THURSDAY, J U NE 1 6 T H

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Groth Cabernet Sauvignon Reserva "Tight and concentrated, with a dense, rich, chewy beam of dried currant, mineral, graphite, black cherry and blackberry fruit that's intense and full-blown, both flexing its muscle while displaying deft

balance.

Ends with a compact, layered finish.

Best from 2012 through 2022. Tasted twice, with consistent notes.

3,500 cases made. " -94 pts Wine Spectator The 2007 Reserve Cabernet shows the intrinsic black stone fruit nuances and the soft tannin structure that define our Oakville, Napa

Valley-floor Cabernet.

Napa Valley America's most famous wine region, which encompasses a varied geographical territory running about 20 miles long from the San Francisco Bay northward to the foot of Mount St. Helena.

This vintage represents the finest the region has to offer.

La Domeliere CDR Village Rasteau The personality and style of the Ygay Estate is expressed in a single vineyard.

Marques de Murrieta is both a traditional and modern Rioja, with the classic "Murrieta signature", when

compared with many other tinged cola and bodegas, but enjoys all the plum aromas and benefits of modern flavors.

There’s winemaking philosophy, natural snap to equipment and techniques. the wine courtesy 91% Tempranillo, 6% of bright natural acidity, but Garnacha Tinta and 3% also some beef and body Mazuelo. that manifests itself in a controlled creaminess that "At first it seems closed and houses herbal, chocolaty drawn, but with time this finishing notes. " serious Rioja unveils toasty raspberry and mineral- -90 pts, Wine Enthusiast

Rozak Chardonnay 2006 Randy Rozak has a way with Pinot Noir. Good thing for white wine drinkers everywhere, he's got the touch for Chardonnay, too.

Voluptuous and viscous, there are also minerals and citrus notes to keep it all in balance.

Rozak Ranch Vineyard lies between the Santa Rita and Purisima Hills along the western edge of the Santa Ynez Valley.

It is an exceptional area for producing fine Chardonnay.

Recipes Ideas Online

The vibrant golden hue in the glass invites you to aromas of tropical fruit, nutmeg, citrus, and spice that continue onto a palate that is crisp, complex and vibrant. The balance between the toasty oak, acidity, and flavor components are impeccable.

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Dow's Vale Do Bonfim 2008 The 2008 Reserva “Vale Do Bomfim” (Dow) is a blend of Touriga Franca (45%), Tinta Roriz (30%), Touriga Nacional (20%) and Tinta Barroca (5%). It is grapey and utterly primary, seeming almost like a barrel sample. There is a certain richness to it that makes it a good value in its price range, although it has a certain simplicity to it as well. I liked the 2004 version more for its charm, balance and structure, but this has merits of its own, including its velvety texture, creamy edges and tasty fruit. Its ripe tannins become apparent

after an hour or so and give the wine some verve, which it needed. Although the oak is a bit prominent now, a few months of cellaring should help a lot. There were 5,000 cases produced.

Drink now-2011."

-Robert Parker "Concentrated and well-structured, this oozes with luscious flavors of raspberry, blueberry, dark cherry and spice. There's cherry pie on the finish, with cocoa powder and hints of hazelnut. Touriga Franca, Tinta Roriz, Touriga Nacional

and Tinta Barroca.

Drink now through 2011. 4,000 cases made."

- Wine Spectator A rich, full wine with assertive spicy and floral aromas (rosemary, rockrose) and delicious flavors of plums and blackberries.

Heron Terra Alta Sexto 2007 Roussanne is a richly complex, white grape variety indigenous to the Rhône Valley of France. It is a difficult grape to grow because it is very susceptible to rot and mildew and ripens late. So difficult that there is less than 200 acres planted in the all of California. Zaca Mesa was so taken with its haunting aromas and bold flavors that they planted eight acres in their vineyard with the Tablas clone in 1999. We planted another 2 acres in 2006.

After being hand harvested,

this Roussanne was gently pressed and placed in French oak barrels to ferment. The wine was then aged "sur lie" or on the lees (yeast and solids) for 10 months, stirring each barrel regularly to enhance the rich, creamy mouth feel.

On the nose, aromas of apricots, figs, honey and spice fill the glass. A lingering finish has a touch of minerality, a signature characteristic of Zaca Mesa's vineyard. Enjoy with grilled

halibut, lobster risotto or rosemary roasted chicken over the next five years.

Initially this feels rich and hefty, the wine's flavors suppressed by the density of its texture.

The weight lifts with air, allowing aromas of freshly cut wheat and spiced apples to bring out more definition in the glass.

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

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Marques de Murrieta Rioja Reserva The personality and style of the Ygay Estate is expressed in a single vineyard.

Marques de Murrieta is both a traditional and modern Rioja, with the classic "Murrieta signature", when compared with many other bodegas, but enjoys all the benefits of modern winemaking philosophy, equipment and techniques.

91% Tempranillo, 6% Garnacha Tinta and 3% Mazuelo.

"Bright red. Fresh red berry and spice aromas suggest a higher percentage of garnacha.

Suave, energetic red berry flavors stain the palate, nicely braced by tangy mineral and spice qualities.

The finish repeats the red fruit note and hangs on tenaciously. " -91 pts Wine Cellar

International

The Marqués de Murrieta Red Reserva pairs well with red meats and cured ham as well as grilled fish and dishes with rich sauces. We recommend you decant the wine half an hour before serving it at 16º to 18º C.

Try an original recipe for Beef Tri Tip with Three Onion Relish by The Mangy Moose's Stephen Fralin, a specially selected pairing for the Marques de Murietta Rioja Reserva 2005.

TRI TIP ~2lb Beef Tri Tip cut into 8 oz. steaks ~12oz Guinness Stout ~1/4 Olive Oil ~Salt ~Black Pepper ONION RELISH ~1 Sweet Yellow Onion (Walla Walla) ~1 Red Onion ~2 Leeks ~1/2c Olive Oil ~1/2c Cider ~Vinegar ~2c. Sugar ~Salt ~White Pepper

Combine the beer, olive oil, salt and pepper. Mix well.

Pour over tri tip steaks and marinate in refrigerator 12 to 24 hours.

Remove about three quarters of the green part of the leeks and the stem, discard. Cut the leeks in half lengthways.

Wash under cold running water to remove any dirt trapped in the leeks. Let drain. Peel and slice the red and yellow onions in half, remove the root core. Slice the halves into thin strips.

Slice the leeks cross ways into thin strips as well.

Heat the olive oil in a large sauté pan over medium heat.

Once the oil is hot add all the onions. Slowly sauté on medium heat stirring often to prevent browning until the onions are soft and translucent, about 10 to 15 minutes. After the onions are soft, translucent and aromatic add the sugar and vinegar, cook in for 5 minutes stirring often.

Season the onions with salt and white pepper. They should be sweet have a very mild onion flavor with a slight vinegar background.

Adjust seasoning with salt, pepper and sugar if desired.

Hold warm or room temperature while you grill your steak.

Grill the marinated tri tip steak over a hot grill 450°500° to your desired doneness, this is of course your personal preference.

Once the steak is cooked to your liking remove from the grill and slice the meat against the grain, place on the serving plate and top with the warm onion relish.

Enjoy!

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