June 2009 Recipe Of The Month

Grilled Corn on the Cob with Chile-Molasses Butter

Serves: 6-8

Wine Pairing: Any of the Reds in this Month's Selections

This simple mixture gives regular corn on the cob a sticky, sweet, smoky, salty and spicy kick.
6-8 ears of fresh sweet corn on the cob, shucked
1/2 cup (1 stick) of butter
1/2 tsp good chile powder or smoked paprika
1 Tbsp. dark molasses
1/4 tsp salt
- Melt butter gently in a sauté pan or microwave-safe bowl in the microwave. Stir in molasses, then the salt and chile powder a bit at a time, tasting for your preference as you go. Adjust amounts as necessary if you prefer it a little sweeter, spicier or saltier.

- Grill corn on the cob on a hot grill, turning every few minutes to get nicely charred grill marks. (About 7 min total.)

- With a barbecue brush, evenly coat each ear of corn just before serving.

2005 Greenock Creek Alice's Shiraz
Grape Variety: Shiraz
Region: Barossa Valley, Australia
Food pairing: Grilled dry-aged rib-eye steak

These days, it may seem that 96 point Barossa Shiraz is about as rare as a wallaby in the same parts. (Though I have to admit I have absolutely no idea how rare a Barossa wallaby really is.) But should you find yourself stumbling across the Barossa Valley looking for a wallaby, chances are you'd trip over a high-scoring Shiraz or two along the way. There may or may not be a river of it. We can neither confirm nor deny.

That doesn't mean, however, that Greenock Creek is just another high-scoring Shiraz in a sea of such wine. On the contrary, Greenock is quite special in its own right. Owned by Michael and Annabelle Waugh, this winery, as Jay Miller of the Wine Advocate puts it, "remains one of South Australia's most iconic wineries. Start with great terroir, add in old vine material and meticulous winemaking, and end with extraordinary results." Certainly sounds like a recipe for success. The 2005 Shiraz that they lovingly named "Alice's" spent 28 months in seasoned American oak hogsheads rather than the more typically favored French Oak barriques, lending a spicier, cigar-box character to the already meaty old-vine grapes. Layers of blueberry, smoke, game and truffle made this wine what is, and not surprisingly, earned it 96 points from the Wine Advocate.

http://www.garyswine.com/fine_wine/australia/72553.html

Gary's Wine Club June 2009 Selection: 2007 Mitolo Serpico Cabernet Sauvignon

2007 Mitolo Serpico Cabernet Sauvignon
Grape variety: Cabernet Sauvignon
Region: McLaren Vale, Australia
Food pairing: Good artisan sausage grilled with bell peppers


The powers that be at Mitolo like to use the names of their wines to pay homage to something special. It seems to be a growing trend among winemakers to let the name of the wine speak for more than just berry flavors and well-integrated tannins. Serpico, as some may already know, was a New York City police officer who exposed a great deal of corruption within his own force during his era. What on Earth does this have to do with wine?

In the most diplomatic terms possible, the folks at Mitolo say that the name of this wine was brought about because, "With Mitolo Serpico we aim to step outside our peers and redefine the accepted style of Australian wine." Apparently a bit tired of the status quo in the Aussie wine world, they decided to try something a little different. So for their Serpico Cabernet, they've borrowed the method of partially drying the grapes from Amarone, and created something entirely different than most of their neighbors. After drying and fermentation, the wine is aged in 100% new French oak to balance those ripe, raisiny berry flavors with a little toasty tannin and spice. It's intense, unique; the kind of wine that would make our Serpico proud.


http://www.garyswine.com/fine_wine/australia/09716.html

Gary's Wine Club June 2009 Selection: 2008 Martinborough Vineyard Te Tera Pinot Noir

2008 Martinborough Vineyard Te Tera Pinot Noir
Grape variety: Pinot Noir
Region: Martinborough, New Zealand
Food pairing: Seared Ahi tuna with tomatillo salsa

A few years back, we discovered a small vineyard called Martinborough that was producing a very good Sauvignon Blanc from the eponymous appellation in New Zealand. Te Tera Sauvignon Blanc became a staple on our shelves, but it was only this year that the quality of their Pinot Noir came to our attention.

Perhaps it was the blessing of a very good growing season, or the able hands of winemaker Paul Mason, but whatever the cause, we've found Martinborough's 2008 Te Tera Pinot Noir to be a fantastic example of what New Zealand Pinot can be: at once light and silky, but also carrying deep chocolate and plum flavors that make it rich without heaviness. Ever humble, the winery gives much of the credit to the mercy of Mother Nature in this vintage. Excellent winter soil moisture combined with a very settled spring (to give us) some of the best flowering conditions we've ever seen. Glorious summer weather... minimal rainfall ... a dream season overall. If only Mother Nature were this kind all the time.


http://www.garyswine.com/fine_wine/new_zealand/09131.html

Gary's Wine Club June 2009 Selection: 2008 Momo Sauvignon Blanc

2008 Momo Sauvignon Blanc
Grape variety: Sauvignon Blanc
Region: New Zealand
Food pairing: Pesto-marinated shrimp on the barbie

We tasted this new find in early March this year, prior to any press, and were pleasantly surprised. Admirably round in style with ripe citrus fruits, bright acidity, and not overtly herbaceous, as we find some New Zealand Sauvignon Blancs to be...this was going to be a hit. So seeing the summer months on the horizon, we bought what we could on the spot and set some aside for the June Wine Club. As it often happens, we were not the only ones that were impressed by the Momo. It appeared in the April 30th issue of Wine Spectator and was rated 90 points. A popular national restaurant chain jumped on board, pouring it by the glass, and suddenly only a limited amount was available. We thanked our lucky stars that we had already set some aside for you just in time. The perfect quaff as the mercury rises, we think you'll enjoy the grapefruit, tangerine and green melon flavors and the kicky, juicy finish.

http://www.garyswine.com/fine_wine/new_zealand/08842.html

Gary's Wine Club June 2009 Selection: 2006 John Duval Plexus

2006 John Duval Plexus
Grape variety: Shiraz, Grenache, Mourvedre
Region: Barossa Valley, Australia
Food pairing: Grilled kebabs of smoked bacon-wrapped scallops and figs

Australia, admittedly, makes some fantastic smack-you-across-the-face style Shiraz. Thankfully, however, that's not the only game in town. John Duval manages to reign it all in a little with their Plexus blend of Shiraz, Grenache, and Mourvedre from various regions within the Barossa Valley, creating a wine that's refreshingly multi-dimensional. All three grapes get to shine here: the bold Shiraz that makes the base of the wine, the old bush vine Grenache and the even older (some vines topping out at a century) Mourvedre. Critic Josh Raynolds said of the previous vintage, "I love the interplay of sweet, juicy fruit, supple tannins and understated oak. Finishes with the clarity, complexity and persistence of wines that cost three times the price. One of the greatest values in Australian wine today." The wine lived up to the rep again this year, when Raynolds described it as "Sappy and fresh, with vivid raspberry, cherry and smoky mineral flavors finishing clean, brisk and juicy."

http://www.garyswine.com/fine_wine/australia/75298.html

Gary's Wine Club June 2009 Selection: 2006 Oliverhill Clarendon Shiraz

2006 Oliverhill Clarendon Shiraz
Grape Variety: Shiraz
Region: McLaren Vale, Australia
Food pairing: Grilled duck breasts with blueberry-sage sauce


To all of us a half a world away from the Australian continent, this country often seems like a "big production" place, where rivers of critter wines must flow for miles on end. Walking past the case-stacks of our big-name Aussie brands, we often forget that Australia has its little guys too. And these little guys are making some truly unique, hand-selected and hand-crafted wines. In McLaren Vale, there is a stretch of dirt along Seaview Road along which some of the best fruit in the continent is grown. This fruit makes it into the likes of Penfolds Grange and Rosemount's Balmoral, among others, and right smack in the middle of all of this is a tiny winery called Oliverhill.

Here, the grapes are cropped back to only two tons per acre before they're harvested, fermented, and aged in 20% new oak for 16 months. The resulting wine strikes a balance between smoky, earthy flavors and black and blue berry fruits with a nice structure that should allow it to age well for at least five or six years to come.

http://www.garyswine.com/fine_wine/australia/67844.html

Gary's Wine Club June 2009 selection: 2007 Renegades Clare Valley Cabernet Sauvignon

2007 Renegades Clare Valley Cabernet Sauvignon
Grape variety: Cabernet Sauvignon
Region: Clare Valley, Australia
Food pairing: Burgers on foccacia with spinach, tomatoes, rocket and onions

Justin Ardill is an MD Cardiologist, winemaker, and proprietor of Reilly's wines in the Clare Valley, Australia. (So if anyone's invested in the benefits of red wine for the heart, it's this guy.) When he's not jumpstarting ventricles or making Shiraz and Cab for his own label, he's crafting this easy-drinking bottle under the renegades brand.

What we like about it is that the higher altitude and cool nights in Reilly's vineyards allow for classic Cabernet structure...not an Aussie Cabernet that's trying to be Shiraz. Just the right interplay between ripe, dark berry fruit and tannins makes this Cabernet Sauvignon just right for everyday steak and burger fare.




http://www.garyswine.com/fine_wine/australia/08227.html

Gary's Wine Club June 2009 selection: 2008 Arona Marlborough Sauvignon Blanc

2008 Arona Sauvignon Blanc
Grape variety: Sauvignon Blanc
Region: Marlborough, New Zealand
Food pairing: Red snapper with Thai green curry


After a rather long and drab winter, we're due for a summer full of color, don't you think? Fittingly, Arona is a Maori girl's name meaning "colorful." Not a bad start. Crack that bottle open, and you'll find just as much vibrant character within.

Bright, approachable, exuberant, and clean, this wine has been said to mirror its origin, the unspoiled South Island of New Zealand.

Never been there myself, but if the whole place happens to smell like passion fruit, nectarine, pineapple and just a little fresh cut grass, I'm willing to board the plane tomorrow.


http://www.garyswine.com/fine_wine/new_zealand/09433.html

May 2009 Wine Club Selections - Women In Wine

Women in Wine

Not that we've conducted serious analytical research on the topic, but lately as we've perused our aisles, we've noticed that our shelves have been graced with quite the plethora of impressive bottlings from talented women winemakers. Now we won't enter into the debate over whether women really do have superior taste-buds and olefactory sensors (although there is some evidence to support the theory of "female supertasters"), and we won't get into the glass-ceiling politics behind women on this career path as opposed to that.

But we will say that more than a fair share of our own favorite wines are being produced by winemakers with two X chromosomes, and we think these ladies may be on to something. So in celebration of women and all their super-tasting ingenuity, we've selected a roster of wines made exclusively by women this month, from all regions and all walks of life. From pioneers in Cigale, Spain to an Argentine mother and a few California trailblazers, these are the women at the forefront of the wine industry today: scientists, artists, cultivators and culinary masterminds wrapped into one.

We couldn't think of a better month for this lineup than the one in which we honor our mothers, so be sure to share a glass with your mother or your lady, and tell her what great taste she has. Cause you know she does. And because she does, she's gonna love these...

2008 Crios de Susana Balbo Torrontes Lolonis Ladybug Red NV	2007 Cliff Lede Sauv Blanc 2002 Traslanzas Tempranillo Cigale
2006 Culler Syrah Napa 2005 Ladera Napa Valley Cabernet Sauvignon	2005 Spottswoode Lyndenhurst Cabernet Sauvignon 2006 Merry Edwards Pinot Noir

May 2009 Recipe Of The Month

"Hot Bath" (Bagna Cauda)

Serves: 4 as an appetizer (approx. 1 cup)

Wine Pairing: Crios de Susana Balbo Torrontes or Cliff Lede Sauvignon Blanc.

Perfect for this time of year when our garden veggies are coming back into season, this simple dipping sauce or "bath" for raw vegetables and crusty bread is adapted from a recipe in the famed revolutionary chef Alice Waters' classic "The Art of Simple Food." One of the most influential female chefs of all time, she taught us to delight in the simple things rather than fussing them up too much. I take the liberty of adding fresh parsley to this classic dish, but it's equally good without.

• 5 salt-packed anchovies
• 6 Tbsp. extra-virgin olive oil
• 3 garlic cloves, peeled and thinly sliced
• Zest of one lemon
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. finely chopped fresh parsley (optional)
• Assorted raw vegetables and crusty Italian semolina bread

- Soak anchovies in water for 5 minutes, then debone and finely chop.

- Heat water to simmer in a double boiler. In the top pot, combine all ingredients. Heat and stir until butter is melted. Salt to taste.

- Serve warm as a dipping sauce for bread and vegetables.

May 2009 Wine Club Selection - 2006 Merry Edwards Pinot Noir

2006 Merry Edwards Pinot Noir
Grape Variety: Pinot Noir
Region: Russian River Valley, California
Food pairing: Manchego cheese and lavender honey

If you're familiar with Merry Edwards and her notoriously short-supplied wines, I'll give you a minute to finish jumping up and down. If you're not, begin jumping now. I'll give you a minute.

Just last week, we returned from a visit to the Merry Edwards winery in the Russian River Valley, where we tasted her Pinot Noirs from both the 2006 and 2007 vintage. While all of Merry's single-vineyard bottlings are indeed stunning, what struck us most was just how incredible her appellation Pinots (she makes one from the Russian River Valley and one from the Sonoma Coast) really are.

Pinot as it should be, this wine is dark fruited without being too "dense" for the characteristically light varietal, and carries bright, long-lived acidity without even bordering on tart. Most charmingly, underlying the beautiful berry fruit and clean, silky mouthfeel is just the lightest aroma of flowers, maybe lilacs, that seems all the more fitting when you see the garden-lined vineyards Merry farms in the Russian River Valley. Enjoy. (Just don't jump with a full glass.)

May 2009 Wine Club Selection - 2005 Spottswoode Lyndenhurst Cabernet Sauvignon

2005 Spottswoode Lyndenhurst Cabernet Sauvignon
Grape variety: Cabernet Sauvignon
Region: St. Helena, Napa Valley, California
Food pairing: Cashel blue cheese soufflé

Though we covered the whole "green thing" last month, it would be difficult to talk about Spottswoode winery and the ladies who run it without talking about their nature-loving ways. If there's one humble phrase you hear a lot when speaking with the Novak women of Spottswoode, it's "stewards of the land." This family counts themselves truly lucky to take care of this special piece of property, if only for a few generations, and as such they see it as their duty to take good care of their little corner of the earth. They've been farming their vineyards organically since 1985, earning their California Certified Organic Farmers certification in 1990.

And their list of earth-friendly practices approaches a mile in length. They use solar power and cover crops to attract pests away from the vines rather than spraying pesticides and fertigation (the application of organic fertilizers via irrigation). Their vineyard map legend details spots throughout the vines where olive trees, beehives, insectaries, bird and owl boxes and chicken coops are housed. In a few words, they're concerned with the health of their land, and they seem to have fun maintaining a healthy biodiversity on the property. While Spottswoode is best known for their namesake proprietary bottling, their Lyndenhurst bottling is named for one of the former titles of the property, and pays homage to the heritage of the site. Delicious aromas of dark roasted coffee and brambly black fruit give way to a mouthful of ripe plums, chocolate and dark cherries on the palate. A fun, classy effort from some fun, classy ladies.

May 2009 Wine Club Selection - 2005 Ladera Napa Valley Cabernet Sauvignon

2005 Ladera Napa Valley Cabernet Sauvignon
Grape variety: Cabernet Sauvignon
Region: Napa Valley, California
Food pairing: Grilled New York strip steaks

If you think Karen Culler's good with Syrah (and she is), then wait until you try her Cabernet. The fruit is sourced from Ladera's two estate vineyards, the Lone Canyon Vineyard in the western foothills of the Mount Veeder, and one in the higher elevations of Howell Mountain, where Ladera's winery is located. The former vineyard receives sun-drenched days (being closer to the valley floor) and a shorter, more dynamic ripening season, while the latter, situated above the fog line, benefits from cooler (but still sunny) days and warmer nights, allowing for longer hang-time.

When blended together, the two vineyards' Cabernet grapes complement each other well. A touch of Petit Verdot (4%) adds a little color and juicy depth to a wine that's already packed with richness, structure and depth. Brambly mountain berry fruit and cherries are complemented by notes of anise and full tannins. Drinking beautifully now, this one could very well age for another eight to ten years.

May 2009 Wine Club Selection - 2006 Culler Syrah Napa

2006 Culler Syrah Napa
Grape Variety: Syrah
Region: Napa Valley, California
Food pairing: Grilled tuna steaks

Though there's certainly no shortage of women winemakers, particularly in California, we decided to go out on a limb and highlight two different wines from the same winemaker for this month's Cellar Club. While many winemakers have their "go-to varietal", the one they make really well, and then perhaps dabble in another grape or two, Karen Culler does an absolutely phenomenal job with both Syrah (produced under her own Culler label) and the Cabernets that she produces for Ladera.

Culler Syrah Napa Valley is what we like to think of as the antidote for those who have been put off by jammy, sticky, hotter-climate Syrahs. Made from Napa Valley grapes, which see just enough sun for ripe red berry flavors and just enough cool nights for ample acidity and savory complexity, Culler's Syrahs are simply THE best wine to get you out of your Cab rut. Not that you shouldn't enjoy the Ladera we're sending your way too...but everyone's gotta get out of the box now and then. Thanks, Karen, for putting truly great California Syrah on the radar.

May 2009 Wine Club Selection - 2002 Traslanzas Tempranillo Cigale

2002 Traslanzas Tempranillo Cigale
Grape variety: Tempranillo
Region: Cigale, Spain
Food pairing: Rosemary-skewered lamb chops

This find is the collaboration of not one but two visionary women in wine. Winemaker Ana Martin paid her dues learning to make great wines in the Ribera del Duero and her home appellation of Txakoli de Bizkaia during the 1980's -90's. But in 1998, while interning at a local cooperative, Ana met Maria Pinacho, whose family owns a vineyard in the Cigales appellation, just west of the Ribera del Duero.

Together they realized just how much potential her 60+ year old Tinto del Pais (a thicker-skinned clone of Tempranillo) vines had. They formed a partnership, and Traslanzas, one of the first high-quality red wines to be produced in Cigales, immediately became a "cult wine" in Spain. With notes of blackberries, licorice, apple skin, vanilla and a little smokiness, this wine shows amazingly vibrant fruit for a seven-year-old wine. Few know about it in the U.S. now, but mark my words...that won't be the case for long.

May 2009 Wine Club Selection - 2007 Cliff Lede Sauv Blanc

2007 Cliff Lede Sauv Blanc
Grape variety: Sauvignon Blanc
Region: Napa Valley, California
Food pairing: Crusty bread, veggies and bagna cauda

Michele Edwards was a pre-med student backpacking across Europe when she got the first hints that wine might play a role in her future, but it wasn"t until after she graduated with a degree in anthropology that she took a job in a tasting room...which led to her first foray into the cellar. Today, this young, energetic winemaker feels lucky to have ended up where she did. "Being the winemaker at Cliff Lede Vineyards is a dream job on so many levels." she says.

"It's a superb property that can be the source of world class wines, and everyone here is dedicated to achieving that." Michele brings not only a scholarly technical backing to her winemaking (no doubt from all those pre-med bio classes), but also a specific and creatively-inspired palate. Her own notes on this wine: "aromas of orange blossom, passion fruit, green ginger, white pepper, almonds, tarragon, citrus, and Lily-of-the-Valley. (On the palate), citrus-driven flavors of peach liquor, honeyed lime, white currant, candied ginger and marzipan."

May 2009 Wine Club Selection - Lolonis Ladybug Red NV

Lolonis Ladybug Red NV
Zinfandel, Carignane, Merlot and Cabernet Sauvignon
Region: Redwood Valley, Mendocino, California
Food pairing: Baked sausage and mushroom lasagna

While so many wineries have jumped on the organic bandwagon in recent years, the family-owned Lolonis vineyards have been certified organically grown in the Redwood Valley for many years. Organic farming practices began for the Lolonis family in the 1950's, when they decided to use ladybugs, beneficial predators of pests that eat grape vines and leaves, instead of spraying pesticides in the vineyards..

The practice led to an homage in their "Ladybug Red," a sort of house wine made from four varietals that winemaker Lori Knapp selects and blends. Because all four varietals need different amounts of ageing in the cellar, the blend is non-vintage specific, but carries easy-drinking red fruits and hints of garden herbs and spice. True to tradition, over five million ladybugs will be released in these vineyards this Summer. Think of them when you're sipping a glass and watching the bugs in your own back yard

May 2009 Wine Club Selections - 2008 Crios de Susana Balbo Torrontes

2008 Crios de Susana Balbo Torrontes
Grape variety: Torrontes
Region: Mendoza, Argentina
Food pairing: Egg and chicken empanadas or veggies and bagna cauda

The great thing about selecting the very smallest and most special lots of wine for a premium bottling is that there's a lot of great juice left over when they're done. Knowing that she had lots of great grapes left over after crafting and nurturing her more expensive Susana Balbo wines, Susana Balbo had the idea to create a second bottling under the Crios label. "Each harvest," Balbo explains on her label, "I try to create the grandest possible Susana Balbo wines. To achieve this, I make a rigorous selection of the finest barrels prior to making the final blends, dividing them into the parents (Signature wines) and offspring or Crios. Wines under my Crios label display ripe and vibrant fruit flavors, excellent balance, and are meant to be enjoyed in their vibrant youth.

And like my own crios, this Torrontes is extremely lovable and fun to be around." An inspired idea from a brilliant winemaker/mom extraordinaire. Now be a good kid and share a bottle of this youthful, vibrant key-lime laden wine with the nurturing lady in your life.

April Wine of the Month Picks - Gary's Wine Club Web Video

Gary Fisch and Wine Club Director Maggie Fox taste two 'green' wines that are their picks for April Wine of the Month at the Wine Tasting Bar in Gary's Wine & Marketplace in Wayne, NJ




2005 Silverado Vineburg Chardonnay

Ripe apple and orange blossom aromas with vanilla and oak in the background. Stone and mineral aromas echo on the palate. Balanced acidity with a silky mid-palate lead to a zesty finish.

$25.99
$37.99
ON SALE!

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2005 Duckhorn Migration Pinot Noir

This medium-bodied wine has bright fruit complemented by ripe and broad tannins that provide great balance and a lengthy finish. The aroma features blueberry, plum, strawberry pie, and toasted oak. The flavors are focused and follow through with ripe strawberry, plum, and cherry, complemented by clove. A lighter style than our Goldeneye, this wine shows the range and suppleness of the Pinot Noir varietal.

Reviews

Wine Spectator 89 points

Rich and savory, with a cherry cola-sassafras aroma that spills over to the palate, giving it a distinctive flavor profile. Finishes with a long, complex, fruity aftertaste, with a hint of mineral. 89 points

$29.99
$37.99
ON SALE!

Qty