July 2009 Recipe of the Month

New England Lobster Rolls with Dilled Mayonnaise

Serves 6

Wine Pairing: 2007 Ten Lakes Chardonnay

This classic picnic recipe has become a Fourth of July tradition for East-Coasters like us. To match the buttery-rich lobster salad, a Chardonnay of either the toasty-oaked or crisp unoaked persuasion works best.

Ingredients:
-1 1/2 lbs lobster meat, torn into generous chunks
-9 Tbsp. good quality mayonnaise
-1/2 tsp. smoked paprika
-Salt and pepper to taste
-1 small head of Bibb lettuce
-6 Tbsp. butter, softened
-2 Tbsp. fresh dill, chopped
-1/2 cup chopped celery
-6 hot dog rolls

-In a bowl, gently mix lobster, mayonnaise, celery, dill, and smoked paprika. Salt and pepper to taste. Refrigerate until ready to serve.
-Butter the cut sides of the hot dog buns and toast until lightly browned. Lay several of lettuce on each bun, then fill with the lobster salad. Serve with fresh corn on the cob, cucumber salad, and other picnic fixin's.

Gary's Wine Club July 2009 Premiere Selection: 2005 Anderson's Conn Valley Eloge

2005 Anderson's Conn Valley Eloge
Grape Variety: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
Region: Napa Valley, California
Food pairing: Grilled Artisanal Sausage and Blueberry-Sage Reduction

Anderson's Conn Valley Vineyards are located just east of Saint Helena in the Napa Valley, where Conn Creek flows from Howell Mountain. It's 26 acres of vines in a "grape-growing paradise," the owners boast. Here, winemaker Todd Anderson and assistant Mac Sawyer craft a Bordeaux-style blend that Robert Parker calls "a staggering wine that's utterly profound" with aromas and flavors like incense, cedar, kirsch, smoke, spice box and forest floor (and a score of 96 points).

Beneath all of those savory notes is a core of black fruits that sing right through to the finish. The inspiration for the style of blend, it seems, is Medoc, and the ageability is right on par; this will most likely drink well for 20-25 years to come, should you choose to wait that long. But it's drinking beautifully now, and as they say...there's no time like the present.

More info: http://www.garyswine.com/fine_wine/california/01696.html

Gary's Wine Club July 2009 Premiere Selection: 2006 Larkin Cabernet Franc

2006 Larkin Cabernet Franc
Grape variety: Cabernet Franc
Region: Napa Valley, California
Food pairing: Chinese five-spice-rubbed duck breast

In the write-up for the Cellar Selections, I made the rather bold assertion that nobody's having more fun making wine in the Napa Valley than Robert Foley. If that's true, then Sean Larkin is certainly in close running. And it's all because he made a bold choice, or rather a series of bold choices, to pursue a passion. Larkin was born in Inverkeithing Fife, Scotland, and began his professional life as a sheet-metal worker. His success at this line of work brought him to New Jersey, and after some years of backbreaking work he began to wonder whether this was really what he wanted to be doing when he was 50 or 60.

So he slowly began learning about wine. He became a part-time sommelier, traveled to the Napa Valley for the first time in 1991, and was hooked. He moved to the Bay Area to work for a wine distributor, and once he felt he knew enough about the process, he bought his first half-ton of grapes in 1999 and decided to give winemaking a go.

Two years later, he released his 48 cases of inaugural wine, and considers it nothing short of a miracle that it was an instant success, garnering a 91-point score from Robert Parker. The next year he bought a whole ton of grapes, did just as well, and increased production just enough to make a real enterprise out of it but remains in the boutique category to keep quality high. And while Cabernet Sauvignon is what most enthusiasts look for in the Napa Valley, Larkin is one of the few Napa winemakers taking the time (and developing the expertise) to make a truly outstanding high-end Cabernet Franc.

The 2006 is full of blueberry and blackberry flavors and hints of savory herb, licorice and purple flowers, with just the right acidity to balance out some pretty substantial tannins. Parker gave it 93 points, we certainly give it our stamp of approval...and Sean gives thanks that all that sweat finally paid off. Here's to doing what you love, and putting a little old-fashioned elbow grease in along the way.

More info: http://www.garyswine.com/fine_wine/california/09927.html

Gary's Wine Club July 2009 Cellar Selection: 2007 Robert Foley Vineyards Charbono

2007 Robert Foley Vineyards Charbono
Grape variety: Charbono
Region: Napa Valley
Food pairing: Good Pizza and Pink Floyd

I think it's a safe bet to say, no, scratch that, I can guarantee you nobody's having more fun making wine in the Napa Valley than Robert Foley. And in large part, it's because he's gotten good enough at what he does to do only what he wants. After a few decades of building his career as winemaker at several very prominent wineries (most notably 15 years at Pride), Bob now makes wine for Switchback Ridge, the highly lauded Hourglass, and under his own Robert Foley label.

And while his Cabernets and Clarets have gotten some pretty impressive scores (absolutely delicious, by the way,) the rarely used Charbono grape holds a special place in his heart and his cellar. Take one sip of this heady, exuberant wine full of raspberry, chocolate, and forest notes and you'll question why virtually no one else makes the stuff. I guess few people know the grape like Foley does. And few people take the time to play rock music for the wine as it mellows in the caves. That just may have something to do with it. Give the wine its due and drink it while listening to your favorite rock album. Bob would appreciate it.

More info: http://www.garyswine.com/fine_wine/california/60046.html

Gary's Wine Club July 2009 Cellar Selection: 2006 Banknote Wine Company "The Vault" Napa Valley Red Blend

2006 Banknote Wine Company "The Vault" Napa Valley Red Blend
Grape Variety: Zinfandel, Syrah, Cabernet Sauvignon
Region: Napa Valley, California
Food pairing: Grilled Squab or Quail Stuffed with Thyme Sprigs

There aren't many symbols so iconic to American culture quite like our currency. A graphic designer by trade and a self-professed wine-lover at heart, proprietor Pete Nixon decided to merge his two passions by designing a unique and striking wine label; all he needed was an equally unique and striking wine to go inside. So he enlisted consulting winemaker Bill Knuttel and came up with just under 600 cases of this rare blend.

With Zinfandel, Syrah, and Cab in the mix, it carries deep aromas and flavors of black cherry, cigar box and caramel with a lengthy, impressive finish. (Fans of Orin Swift's "The Prisoner" may see similarities in style.) Each bottle features one of twelve designs taken from early American banknotes from various states, adding to the uniqueness and collectability of this very interesting bottling.

More info: http://www.garyswine.com/fine_wine/california/09387.html

Gary's Wine Club July 2009 Reserve Selection: 2007 Lang & Reed Cabernet Franc

2007 Lang and Reed Cabernet Franc
Grape variety: Cabernet Franc
Region: North Coast (Lake County and Napa Valley), California
Food pairing: Sirloin Steak Kebabs with Bell Pepper

Poor misunderstood Cabernet Franc "can't get no respect." For years, winemakers couldn't figure out where to plant it and how to treat it, and most consumers didn't find much reason to want to drink it on its own. Sure, it's a great blending grape, everyone thought, but can it really stand on its own? John and Tracey Skupney of Lang and Reed Wine Company certainly think so. In fact, they're so convinced that they've made it their flagship wine: a bold move amongst Napa neighbors who almost unanimously anchor their brand on Cabernet Sauvignon.

"It's definitely the Rodney Dangerfield of the varietals," John says. But when done right, (as Lang & Reed is), Cabernet Franc rivals, even trumps, great Cabernet Sauvignon by providing more dried herb, tobacco, graphite and pepper notes behind berry fruit. It's the savory side of the Cabernet family, and savory deserves some respect.

More info: http://www.garyswine.com/fine_wine/california/66049.html

Gary's Wine Club July 2009 Reserve Selection: 2007 Hermann Wiemer Dry Riesling

2007 Hermann Wiemer Dry Riesling
Grape variety: Riesling
Region: Finger Lakes, New York
Food pairing: Grilled Snapper with Green Curry

It's not often that a New York wine, or any East Coast wine for that matter, gets significant recognition from the national press. Even though the Hudson Valley and Finger Lakes regions are capable of rivaling the West Coast and even Europe when it comes to certain varietals (Riesling chief among them), they're often overlooked as minor-league.

But Hermann J. Wiemer's winery, established in the Finger Lakes in 1979, is finally getting some of the recognition they deserve for producing a dry Riesling that rivals the best in the same price category from Washington and even Alsace. Lime zest, a little wild mint and vanilla mingle to offer extraordinary freshness, with just the smallest hint of floral sweetness on the finish. Wine & Spirits magazine awarded this wine 92 points, while both Food and Wine and Saveur agreed that Wiemer is one of THE best American Riesling producers, hands-down. East Coasters, take pride; West Coasters, take notice.

More info: http://www.garyswine.com/fine_wine/east_coast/59002.html

Gary's Wine Club July 2009 Vintner Selection: 2007 Cricklewood Pinot Noir

2007 Cricklewood Pinot Noir
Grape Variety: Pinot Noir
Region: Sonoma County, California
Food pairing: Grilled Maple-Glazed Salmon

From the moment the grapes started rolling in to the winemaking facilities, those in the industry knew that the 2007 vintage was going to be a good one in Sonoma County. Yields were down, but quality was definitively up, so while less wine may be available, what we can get our hands on is exceptionally good. "The good news," said one winery's General Manager, "is that we are extremely pleased with the quality of the 2007 harvest. Berry size was small, smaller than we have seen in more than 10 years, and the fruit developed intense varietal flavors with rich, mouth-filling tannins." It shows in bottlings like this one, the 2007 Cricklewood Pinot Noir. Perfectly ripe cherry-like fruit and a nice balance of acidity and tannins make this a quality Pinot Noir rarely found under $20.

More info: http://www.garyswine.com/fine_wine/california/08908.html

Gary's Wine Club July 2009 Vintner Selection: 2007 Ten Lakes Chardonnay

2007 Ten Lakes Chardonnay
Grape variety: Chardonnay
Region: Sonoma County, California
Food pairing: New England Lobster Roll

For this month's Vintner Club, it's all about Sonoma: and for good reason. While the 2007 vintage has been touted for Cabernet in Napa Valley and for Syrah and Grenache in the Rhone Valley, we're also discovering that the 2007 vintage has been phenominally kind to Sonoma County, particularly where their two leading varietals, Chardonnay and Pinot Noir, are concerned.

Ten Lakes Chardonnay has become a go-to wine for us, and has proven itself with repeat customers who love its food-friendly and easy-drinking flavors of crisp apple, peach, and subtle vanilla oak, Lightly chill a bottle to serve along-side New England lobster rolls for a positively All-American picnic.

More info: http://www.garyswine.com/fine_wine/california/04116.html