This month we're pleased to offer our first club-offered Gruner Veltliner, a crisp Provençal rosé, a store favorite Oregon Pinot Noir, and a deep California Syrah.
First off is Unger Grüner Veltliner Alte Reben Vineyard Grüner Veltliner is a variety of white wine grape widely grown primarily in Austria and widely also in the Czech Republic, but almost nowhere else. It's a particularly food-friendly wine, made into wines of many different styles.The steep, Rhine-like vineyards of the Danube west of Vienna produce very pure, minerally Grüner Veltliners intended for laying down. Down in the plains, citrus and peach flavours are more apparent, with spicy notes of pepper and sometimes tobacco.
Founded in 1987 by Dr. Wolfgang Unger, and now operated by his daughter Petra, and Konrad Hackl, the 11 hectare Dr. Unger estate is located in the prestigious Kremstal and Wachau regions of Austria. Wachau regional wines are some of the most sought-after in Austria. The steep, terraced hillsides have a unique terroir, due to glacial deposits from the last ice-age.
The Alte Reben exhibits exotic fruits, soft texture, and distinctive pepper notes. This wine has a minerally, almost chalky, nose, lots of layers on the palate – very creamy and pleasing with no shortage of refreshing acidity.
Next up is a store favorite - Chateau Pampelonne Côtes de Provence Rose a saignée belnd of 75% Cinsault and 25% Grenache. We love the delicate nose of strawberry, raspberry, and melon. Quite fruity, flexible, underlined by a beautiful refreshing acidity. Soft fruit, almost like strawberry hard candy sans the sweetness, so like cooked berries with a pretty little middle of wet stones, in the mouth the wine is full and quite gentle with a crisp not too tart finish.
The Chateau de Pampelonne dates back to the 17th century and the vineyards surrounding it cover 50 hectares. Grape varieties cultivated include Tibouren, Cinsault, Grenache, Syrah, Mourvedre, Rolle and Ugni. The 2003 won a gold medal at the French Grands Vins contest and a silver medal at the first International Rosé Day.
Then, there's perennial store and staff favorite Owen Roe Sharecropper's Pinot Noir. If you walk into one of our shops and and ask for a quality, reasonably-priced Washington or Oregon wine, chances are we'll show you something from David O'Reilly (Owen Roe, O'Reilly's and Corvidae).
Sharecropper's Pinot Noir from Owen Roe comes from a variety of northern Willamette Valley appellations, and is luscious with cherry cola flavors and an undercurrent of earth and coffee bean. Refined but open, this is ready to drink tonight.Fresh-picked black berries, blue berries, and a hint of dried wild rose essence on the finish. The rich, creamy texture belies the price, and we're not stretching to say this is the best Sharecropper's Pinot yet.
"A shy and refined aromatic profile of dark berries with a hint of spice. I liken it to fruit in a tuxedo. Tasty dark red fruits with a hint of oak framed by fuzzy tannins and ending in a dry finish. A bright and charming wine that works as a go-to drinker." - Rusty Gafney, Prince of Pinot - Pinotphile
Finally, we're proud to bring you Holus-Bolus Syrah from the Santa Ynez Valley. Holus-Bolus is a joint project of Chad Melville, Jim Knight, Sashi Moorman, and Peter Hunken.
Parker Review: "A barrel sample of the 2007 Syrah (100% Syrah) exhibited a beautiful ruby/purple hue followed by sweet creme de cassis aromas interwoven with notions of ground pepper, melted licorice, forest floor, and spring flowers. With vibrant acidity, admirable purity, full-bodied power, and luscious layers of fruit, it should drink well for 7 to 8 years (91-93 pts)."
Tanzer Review: "Ruby red. Smoky dark berries and cherry on the nose, with complicating notes of licorice and cracked pepper adding depth. Ripe dark berry and cherry flavors are impressively vibrant, then turn deeper and richer with air. Chewy bitter cherry flavors are nicely concentrated and firmed by supple tannins. Rich, weighty and in need of some cellar time."
Recipes by Andy Carthy
For the Gruner: Quick Miso Chicken-Gruner Veltliner Classic Serves 4
This recipe from Rocco DiSpirito is extremely quick and easy to prepare, and it is absolutely delicious! Serve with a side salad, grilled vegetables or rice, and of course a glass or two of the Gruner Veltliner!
* 4 boneless, skinless chicken breasts
* 2 tablespoons medium-colored miso
* 2 tablespoons quality orange marmalade
* Salt and pepper
Place the chicken breasts between 2 sheets of plastic wrap and pound thin with a meat mallet. In a small bowl, mix together the miso and orange marmalade. Season the chicken breasts with salt and pepper and cover with the marinade. Allow to marinate for about 30 minutes. Heat a large non-stick pan over medium-high heat until hot, add the chicken and cook for about 4 minutes before turning, cook a further 3-4 minutes until done.
For the Rosé Green Goddess Chicken Salad Serves 6
The Green Goddess Salad was first created at The Palace Hotel in San Francisco in the 1920's, as a tribute to an actor who was starring in a play called "The Green Goddess". The refreshing acidity and fruit flavors of the Pampelonne Rosé work perfectly with this dish.
* 2 oil-packed anchovies, drained
* 1 small garlic clove
* 1/2 cup packed flat-leaf parsley leaves
* 1/4 cup packed basil leaves
* 1/4 cup coarsely chopped dill
* 1 tablespoon oregano leaves
* 3/4 cup mayonnaise
* 2 1/2 tablespoons fresh lemon juice
* 2 tablespoons snipped chives
* Kosher salt and freshly ground pepper
* One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
* One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
* 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
* 3 inner celery ribs with leaves, thinly sliced
* 1/2 cup pitted kalamata olives, halved
In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
For the Pinot Marinated Black Cod with Wild Flower Honey and Wilted Spinach Serves 6
This is a great recipe from one of my favorite chefs, Laurent Tourondel of BLT restaurants in New York. Marshall’s Farms make a great wild flower honey, which you can purchase at Whole Foods, Berkeley Bowl or The Ferry Plaza Market in San Francisco. This dish will pair beautifully with the bright ripe berry fruit of the Sharecropper Pinot Noir.
* 2 cups Acacia Honey
* 1 cup Lite Soy Sauce
* ¾ cup Grapeseed Oil
* ¾ cup White Wine Vinegar
* 6 Black Cod Fillets
* Fine Sea Salt and Ground Black Pepper
Combine the honey, soy sauce, grapeseed oil and vinegar in a bowl. Stir and place the fish in the bowl. Cover, top with a weight such as a can, and refrigerate overnight for 24 hours.
Preheat the oven to 450F. Remove the fish from the marinade and season all over with salt and pepper. Put the fillets on a baking sheet and cook in the oven until they have a golden brown hue and are just cooked through, 7-8 minutes.
While the fish is cooking melt the butter with the garlic in a heavy bottomed sauté and cook over medium until the butter turns golden brown. Add the spinach, turning with tongs as it wilts to make room for more in the pan. Season with nutmeg, salt and pepper, and cook just until all the spinach is wilted.
Divide the spinach amongst six dinner plates and place a black cod fillet on top. Spoon some of the marinade around and over the top of the fish.
For the Syrah Grilled Lamb Burgers with Onion Marmalade, Feta and Arugula Serves 4
Lamb is the perfect companion to Syrah, and these juicy, tasty burgers are a fun and easy way of enjoying this classic pairing.
Burgers:
* 1-½ pounds ground lamb
* ½ small onion chopped fine
* 2 tablespoons chopped parsley
* 2 teaspoons chopped oregano
* 1 tsp dry mustard powder
* 2 tablespoons olive oil
* Salt and pepper
Onion Marmalade:
* 3 white onions, thinly sliced
* 3 tablespoons pickled jalapeno peppers, finely chopped
* 1-cup sugar
* 3-4 cups red wine vinegar
* 1-cup water
* Salt and pepper
*
* 4 ounces Greek feta
* 1-cup arugula leaves
* 1 ripe heirloom tomato
* 4 brioche hamburger buns
For the burgers: sweat the onion over medium high heat until soft. Remove from the heat and allow to cool completely. In a large bowl, gently mix the ground lamb, cooked onion, herbs, mustard powder and olive oil until combined. Season with the salt and pepper. Test the seasoning by cooking a small piece of the mixture. Shape into 4 patties and place in the refrigerator to set.
For the onion marmalade: In a large pan over medium high heat cook the onions and peppers slowly until softened. If the onions start to stick to the pan, add a little water and continue cooking until softened. Season the mixture with the salt and pepper and cook a further 5 minutes. Add the sugar and cook until syrupy, and then add the vinegar and water and cook over low heat until syrupy and marmalade-like. Remove from the heat and keep at room temperature while you cook the burgers.
Grill the burgers over a hot flame for about 6-8 minutes on each side for medium-rare. Serve on toasted buns and top with the marmalade, feta, arugula and tomato.
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