Wine of the Month Club - May 2011

Wines of the Month

May 2011, Vol. V

Red Dust Shiraz Try a unique pairing for this 2009 Shiraz: grilled lamb chops with raddish salad specially prepared by the chefs of Trio American Bistro,Will Bradof & Paul Wireman Page 4

The Factor '06 100% old-vine Shiraz from the esteemed Greenock sub-region of Barossa Valley Page 2

The Art of Rousanne Exceptionally difficult to cultivate, only 200 acres of Roussanne are grown in California each year.

This 2006 by Zaca Mesa demonstrates what Rousanne can be when crafted by a true expert of the vine Page 3

Seven Clones A blend of seven different clones of Pinot Noir grapes, this is an easy to love pinot noir with vibrant fresh cherry flavors and a silky texture Page 3

Grilled Lamb Chops by Trio American Bistro

23rd Annual JH Wine Fest It's that time of year again!

Get ready for the 23rd Annual Rotary Wine Fest of Jackson Hole.

400-plus wines, $5000 in raffle prizes, topnotch silent auction, and more.

All proceeds go to benefit local scholarship funds for students needing financial assistance to attend college.

Come out and support a great cause, sample some excellent vintages and give your palate a workout.

For the second year in a row, The Liquor Store is pleased to offer a complete listing of items being featured at the 2011 Rotary Wine Fest.

Additionally, any items we have in inventory are available for purchase online and can be shipped to most states in the continental US. FRIDAY, MAY 27, 2011 5:00 PM, SNOW KING CENTER. VISIT WWW.ROTARYWINEFEST.ORG TO PURCHASE TICKETS

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Torbreck The Factor 2006 Torbrek's homage to the great old Shiraz vines of the Barossa Valley and the growers who painstak ingly tend and nurture them each year. The 2006 Factor displays the concentration & fruit purity that only the

most meticulous can achieve.

farming

"The purple/black 2006 The Factor is 100% old-vine Shiraz from the esteemed Greenock sub-region of Barossa Valley. It spent 24 months in 30% new oak.

The aromatic array of balsam wood, smoke, pepper, espresso, blueberry, and licorice is eye-opening.

This leads to a rich, glossy,

full-flavored Shiraz with layers of succulent fruit, ripe tannin, exceptional spiciness, and a lengthy, pure finish. It will evolve for another 8-10 years and will have a drinking window extending from 2016 to 2036." ~94 pts, Wine Advocate

Familia Cassone Malbec 2009 The Cassone family has lived in Mendoza for four generations, pairing the rich Argentine culture with their own Italian heritage.

Traveling from the winegrowing region of Piemonte Italy, it was no accident that Celestino Cassone opted to start a life in Mendoza when he moved to Argentina in the early 20th century.

Friendly and approachable, this Malbec has intense aromas of plum, tobacco, and boysenberry. Mediumbodied and smooth in texture, flavors of bright cherry and pepper meet layers of decadent chocolate on a focused and satisfying finish.

This Malbec’s bright peppery flavors

beautifully with barbequed and meaty meals, but it is also light enough to enjoy on it’s own.

Try it with a tangy barbeque chicken pizza, a creamy chicken and parmesan, pair or slow-cooked carnitas.

Spellbound Petite Sirah Winemaker Rob Mondavi Jr. and partners, wife Lydia Mondavi, Patti McKiernan and Geoff Whitman, honor California's heritage through Spellbound's focus on one of the first varietals grown in the state, Petite Sirah.

Intensity of color, rich black and brambly fruits, vanilla bean and roasting coffee aromatics are complimented by remarkable

approachability in the 2008 Spellbound Petite Sirah. The wine is crafted to unleash dark and luscious characteristics, while managing tannins to deliver an opulent and juicy Petite Sirah. This lush yet easy

Recipes Ideas Online

drinking wine intense berry character, with superb texture you will find in no other Petite Sirah but Spellbound.

provides

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Benton-Lane Pinot Noir 2008 This Pinot Noir is a blend of seven different clones of Pinot Noir grapes grown on our Southern Willamette Valley location. .

The relatively warm location allows us to produce very consistent pinot year after year. This is an easy to love pinot noir with vibrant fresh cherry flavors and a silky texture making this a very popular seller. It is a great accompaniment for lighter pasta or salad/meat dishes.

cherry, and raspberry that jumps from the glass. Made in a racy style and already displaying some complexity, this savory, spicy effort has good depth, length, and 1-2 years of aging potential."

-90 pts Wine Advocate

raspberry blossom give way to an assertive and juicy red cherry flavor.

This is simple and forward, with focused fruit and a bright, juicy texture, an appealing red for stir-fried pork with mushrooms.

Best Buy."

"Light and spicy, with pretty cinnamon and nutmeg overtones to the red berry and floral flavors, lingering gently on the finish with finesse. Drink now through -91 pts Wine & "The 2008 Pinot Noir Estate, 2016. 16,760 cases made."

Spirits medium ruby in color, it offers up an alluring nose of -90 pts Wine Spectator cedar, spice box, incense, "Scents of rose petal and

Zaca Mesa Roussanne 2006 Roussanne is a richly complex, white grape variety indigenous to the Rh么ne 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. wwhite built for the cellar."

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

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Red Dust Shiraz 2009 Red Dust Shiraz is one of those rare gems in the world of wine that makes you wonder if your wine merchant might have made a mistake in pricing the wine! Based just north of Adelaide in South Australia, Red Dust is an Aussie/American venture managed by winemaker Hugh Matthews, former president of both BRL Hardy and Lindemann Estates.

His American partner is Bob Shack, importer and wine industry veteran.

With access to some of the best grapes in the region, skillful winemaking makes Red Dust Shiraz an awesome value in a big Aussie red.

This full-bodied Shiraz has more elegance and gracethan most. It’s got an intense bouquet with black fruit balanced by spicy, peppery notes that add complexity.

Inviting with rich ripe fruit on the palate and great depth of flavor combining dark chocolate and ripe currant in smooth silky tannins with a soft slightly smoky finish.

Enjoy Red Dust Shiraz with steak, BBQ ribs, roast pork

Try an original recipe for Gilled Lamb Chops with an arugula, shaved fennel, and raddish salish salad by Trio American Bistro's Will Bradof & Paul Wireman, a specially selected pairing for the Red Dust Shiraz 2009

Trio is owned and operated by Chefs Will Bradof and Paul Wireman and celebrated its’ five year anniversary this past fall. This recipe was created by our team of chefs who were feeling inspired by Spring being right around the corner (or not…). Due to a fire that we had in early December, we were forced to close down for three months this winter for renovations. We re-opened this March with a brand new menu. We look forward to cooking for everyone we missed this winter!

LAMB CHOPS ~1 rack of Lamb Chops ~Extra Virgin Olive Oil ~Salt and Pepper Rub Lamb Rack with olive oil and season with salt and pepper. Grill Lamb over med/high heat for 15-20 minutes or until internal temperature reaches 125 degrees. Remove from heat and let rest for 10 minutes.

Slice Lamb chops between the bone and serve on top of salad ARUGULA SALAD ~½ pound of arugula ~2 each radish (sliced thin on cheese grater) ~1 bulb of fennel (shaved thin on cheese grater) Combine all ingredients in a bowl and add about 3 tablespoons of the dressing 1 pinch of salt and pepper, toss to combine, and plate.

CITRUS MINT VINAGRETTE ~2 lemons (juiced) ~1 orange (juiced) ~2 tbsp mint leaves ~2 garlic cloves ~¾ cup extra virgin olive oil Salt and pepper to taste Combine first three ingredients in food processor and puree for 10 seconds.

Slowly stream in oil and then season with salt and pepper to taste (about 2 pinches of salt and 1 pinch of pepper).

SWEET PEA & MINT PESTO ~1 cup frozen sweet green peas (or fresh if available) ~½ cup mint leaves ~4 garlic cloves ~2 tbsp pine nuts ~2 tbsp parmesan (reggiano or similar quality) ~½ cup extra virgin olive oil ~Salt and Pepper to taste Combine all ingredients in food processor and pulse until combined and smooth.

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