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

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