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First off there's Thorn-Clarke Eden Valley Riesling Mt Crawford vineyard 2010.  Eden Valley is one of Australia's oldest and most respected white wine regions, and within the Eden Valley the Mount Crawford block is recognized for its particularly cold climate. The cooler conditions of this sub-region, combined with nutrient-poor residual soils and a northern aspect, create an environment ideal for growing white grape varieties. Vines are restricted from growing too vigorously or ripening too quickly ensuring the grapes develop wonderful flavor and character.

This Riesling is a fine example of Mount Crawford climate, soil and aspect combining to display a varietal bouquet of spicy floral characters. With fresh, crisp citrus notes and a long finish on the palate, this wine can be enjoyed with a vast array of foods. The winemaker recommends enjoying this with spicy tandoori chicken.

Bohigas Mas Macià Xarel.lo 2010 is from Catalonia in Northeastern Spain.  Situated in the River Anoia valley, Can Macià is the historic name of the estate where the Bohigas wine cellar and vineyards are located. They farm 120 acres of traditional and New World grapes, including Xarel.lo, one of the grapes used traditionally in Cava (Spanish sparkling wine).

Xarel.lo (pronounced either sha-REL-lo or cha-REL-lo)is a high acid grape native to the Catalan region of Spain. Known for producing highly aromatic wines, it is one member of the trio of Cava grapes. Apricot and Citrus flavors are commonly associated with this grape and with its acidty it makes bright refreshing wines.

I love this wine:  crisp and fresh, with notes of stone fruits and cream.

Bodega Sierra Norte Heraclio Tinto, 2009  Utiel-Requena (Valencia), Spain.  This lively organically farmed red wine is a blend of the indigenous Bobal grape and Cabernet Sauvignon. Bobal is the most  widely planted variety in the region, and is the second most planted red vine in Spain after Tempranillo.

Wines made from Bobal have an intense color and character, and a high level of tannins that is good for ageing. It provides for aged red wines of intense color, with good body and complex flavors. The skin of Bobal has a very high resveratrol level, an anti-carcinogenic substance with positive health benefits for the heart.

A blend of 60% Bobal and 40% Cabernet, Heraclio  is fermented on the lees for 22 days in stainless, then finished in partially new American Oak barrels for at least ten months before bottling, where it rests for over a year before coming to market.  Medium bodied, with bright fruit and excellent minerality, Heraclio is a greatwine to go with roasted game or turkey. 

Chateau Ponzac, Cahors, Maintenant, 2009  100% Malbec, unoaked.  This wine is typical of Cahors from the Plateau- or the "Causse" as they call it here. The climate here is much more severe and continental than in the valley of the Lot where most of the Cahors are grown. The grapes for this wine are grown on soils rich in limestone. This explains the purity of the aromas and the fruit.
Dark color with violet reflection. The nose exhibits fresh notes of violet and blackberries that are typical characteristics of wines made from Malbec in the Cahors district. On the palate, the fruit is very obvious (blackberries and dark cherries).  Despite the hot vintage, it is extremely fresh and lively. A great wine to sip away with a nice pasta dish with tomatoes.

Bodegas Tiza Malbec, El Ganador, 2009  Made from 100% Malbec, hand-harvested vineyards in the Lujan de Coyo region of Mendoza, Argentina. Argentina produces a terrific Malbec that really outperforms what you'd expect for the price. Bodega Tiza has created a bargain priced wine that is chock-full of bright red fruit flavors, a hint of creamy richness from their use of 10% new French oak barrels. Smooth and surprisingly rich, aromatic and delicious, this is a stunning value in Malbec that simply should not be missed!

The wine boasts is a rich ruby-purple color, and displays elegant flavors of black berries, ripe plum and robust spices with good balance and structure.  Estate grown and bottled.

Deep opaque ruby red in color. A nose of plum, black cherry, pepper and vanilla.  Smooth blackberries and blueberries surrounded by a halo of spice (almost curry like).  Nice structure and soft tannins.

Domaine Santa Duc, Cotes du Rhone, Veilles Vignes 2006.  We presented the 2007 Santa Duc to our Classic Club last year, and loved the wines fruit balance, structure, provenance and organic grapes.  Plus it tasted really fine!  So when we were presented with the chance to  buy some of the well-aged 2006 at an amazing discount, we bought all we could!

Your allocation could have either the 2007 or 2006, as we have decent supplies of both. 

Here's the notes on the 2006:  One of the reference points of Gigondas as well as one of the model winemaking estates in the southern Rhone that of Yves Gras, his beloved Domaine Santa Duc. He also produces some negociant wines, which are marketed under the Santa Duc Selections moniker. Under the Domaine Santa Duc label, Gras produces one of the best buys in Cotes du Rhone. 

Old vines make great wines. This tasty Grenache-dominated blend is sourced from low-yielding vines that are over 50 years old. A terrific value, it's packed with intense plum, black cherry, spice and earth notes leading to a long rich finish. This delicious wine is a great match for hearty winter dishes like beef ravioli, or a roasted chicken with mushroom sauce, or a spicy turkey chili.

RECIPES

For the White Wines:  Spaghetti with Clams and Green Beans  Serves Four

This is Australian chef Neil Perry's variation on the Italian classic spaghetti vongole (pasta with clams). He adds green beans to make the dish fresher-tasting, and then finishes it with a sprinkling of Parmigiano-Reggiano. As he says, "Serving cheese with seafood is not the norm in Italy, but I just love it here."

    10 ounces green beans
    1/4 cup extra-virgin olive oil
    2 garlic cloves, finely chopped
    1/2 teaspoon crushed red pepper
    2 large plum tomatoes (1/2 pound), coarsely chopped
    Kosher salt and freshly ground pepper
    1/2 cup dry white wine
    24 littleneck clams (2 pounds), scrubbed and rinsed
    10 large basil leaves, torn
    3/4 pound spaghetti
    Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

    Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 10 minutes. Using a slotted spoon, transfer the beans to a plate. Bring the water back to a boil.
    Meanwhile, in a large skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the chopped tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes. Add the white wine and clams and bring to a boil. Cover the skillet and simmer until the clams open, about 5 minutes. Remove the skillet from the heat and add the green beans and basil.
    Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti, reserving 1/4 cup of the cooking water. Return the spaghetti to the pot and add the clam–and–green bean sauce and the reserved pasta cooking water. Toss over moderate heat until the sauce coats the spaghetti, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve, passing the grated Parmigiano- Reggiano at the table.

For the Reds:  Turkey Chili   Serves 8

    2 cups chopped onion
    4 garlic cloves, chopped fine
    1 cup chopped green pepper
    1/4 cup olive oil
    Two 35 oz cans stewed tomatoes, crushed
    Two 15 oz cans kidney beans, drained
    2 Tbsp tomato paste
    3/4 cup chicken or turkey stock
    2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
    1 Tbsp ground cumin
    1 Tbsp dried hot red pepper flakes
    1 teaspoon dried oregano
    1 Tbsp salt, plus more if desired to taste
    1/2 teaspoon black pepper
    3 to 4 cups of shredded, cooked turkey meat
    Sugar

    Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
 

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