The Sarah Jane English Newsletter:  92nd Edition
September 26, 2008

"Be fair, laugh often and eat your broccoli and blueberries." Sarah Jane English

TOP PICKS OF THE MONTH (prices vary store to store) $Best Buy

WINERY OF THE MONTH: EBERLE Winery has been offering an exciting array of wine selections for your pleasure over twenty-five years.  In 1973, Gary Eberle began his career in the wine industry by heading his family’s Estrella River Winery (currently Meridian Vineyards) and produced 500,000 cases a year at its facility.  Eberle’s pioneering spirit didn’t stop there.  In 1980 he co-founded the Paso Robles Appellation and in 1983 he opened Eberle Winery with the premiere of his 1979 Cabernet Sauvignon.  Today, Eberle handcrafts 25,000 cases annually from surrounding Estate vineyards.  And, after more than 25 years the Eberle label consistently remains one of the highest award-winning wineries in the United States. Eberle is German for small boar, so a bronze statue of a  boar greets winery  visitors to the Tasting Room.
The redwood winery building houses the Tasting Room, a natural extension of the vineyard and surrounding countryside.  In 1994 Eberle wanted additional space for the red wine program and bult underground caves, 16,000 square feet located below the winery.  There also, in the 100-seat Wild Boar Room, the monthly Guest Chef Dinners are served and prpivate events are held.  Eberle Winery is located on Highway 46 East in Paso Robles along California’s beautiful Central Coast.  Enjoy complimentary wine tastings and explore more than 16,000 square feet of underground caves, or enjoy a relaxing picnic lunch on the deck overlooking the Estate vineyard. 

SPLURGE WINES OF THE MONTH: DeLILLE CELLARS 2005 Chaleur Estate Red (65% Cabernet Sauvignon, 25% Merlot, 9% Cabernet Sauvignon, 1% Petit Verdot), Red Mountain, Columbia Valley $72.  This wine is the "proudest effort" from the very fine DeLille Cellars Winemaker Chris Upchurch and he has every reason to brag.   After hand-picking and hand-sorting grapes for the very best berry clusters during harvest, the wine is exquisitely tended from barrel to bottle.  Enjoy!

NEWS

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CATCH RESTAURANT consistently has been reeling in the "best restaurant" title with a recurring spot on Boston Magazine's Best of Boston list, earning the Best Seafood Restaurant honor (and previously Best New Restaurant).  Catch Restaurant, just fifteen minutes outside of Boston in Winchester, Massachusetts, has hooked the Best Seafood Restaurant spot once again for 2008, garnering high praise from the magazine’s restaurant critics.  ¶  “…We’d eat this meal 10 times over…” as said by the editors of Boston Magazine, “…there’s not a whole lot to CATCH, a handful of tables in an unremarkable corner of Winchester.  Not that we care: Chef Chris Parsons’ palpable passion for seafood makes ambience entirely irrelevant here…from feather light potato gnocchi with Maine shrimp to crispy black bass with beet purée…”   Parson's success lies in his "fresh from the water to the plate" philosophy.   As a fourth generation fly-fisherman, Chef Parson's depends on the catch of the day, his extensive network of  local fishsermen and local oysters farms and farmers.    Chef Parsons was recognized by Condé Nast Traveler in the magazine’s prestigious Gold List.  Both CATCH and Catch at the Terrace have received Wine Spectator’s Award of Excellence and are recipients of the Five-Star Diamond Award. 

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JORDAN VINEYARD & WINERY, Alexander Valley, Offers Customers One-of-a-Kind Loyalty Program.  JORDAN Estate Rewards provide tours, lunches, parties and overnight stays.   JORDAN produces notably food-friendly Cabernet Sauvignon and Chardonnay with consistently high quality.  JORDAN Estate rewards its best customers with one-of-a-kind experiences at the winery.   With every dollar spent on JORDAN products, points are earned for guest privileges.   Founded in 1972, Jordan is still family owned and combines old-world expertise and new-world technology to produce its stellar wines.  For full information visit www.JordanWinery.com  or  800/ 654-1213        

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KENDALL-JACKSON  Despite all the media chatter concerning climate change and its possible effects on Wine Country, the 2008 Kendall-Jackson harvest began in earnest over the Labor Day weekend, and appears to be normal and on schedule. Given the wild weather  leading up to September, it’s hard to believe the grape harvest in Kendall-Jackson’s coastal estate vineyards began so uneventfully. Most of Northern California experienced heavy winter rains in January and February. This was followed by an unusually dry     spring, highlighted by 28 bone-chilling nights at, or below, the freezing mark. Then there was a June heat wave and lightning storms, setting off more than 1,000 brush fires statewide. By August, things began to settle down with the more predictable Pacific Ocean summer pattern of cool, moist air flowing into the inland hills and valleys. "We were hit by torrential rains in December and January. Then Mother Nature abruptly turned off the spigot.  During April, our managers worked many long nights tending to our vineyard frost protection systems, and in May and June, we faced a series of heat spikes and wind. All this was followed by a series of wildfires in June and July," says Randy Ullom, Kendall-Jackson Winemaster. "I don’t know what to expect next,  earthquakes or locusts!"          "Seriously, though, we’re placing the loss of production from the spring frost at approximately five percent, with damage felt in several North Coast vineyards, including Mendocino, Sonoma and Napa counties," adds Ullom.  "Overall, our vineyard managers are telling us that though general tonnage is down across the all varieties, including Pinot Noir and Chardonnay, the flavors remain quite high."         The hot summer weather and wildfires sent Kendall-Jackson consumers nationwide to their phones and email concerned that the smoke might affect the quality of the 2008 vintage. Though Wine Country choked on thick smoke for several weeks, the grapes are completely unaffected.  Vineyard managers believe the smoke may have actually created a filtering effect, minimizing the ground heat and keeping the solar light from sun burning the ripening grapes.     The first truckload of Sauvignon Blanc grapes were received at Kendall-Jackson’s original home winery in Lake County on Monday, August 18, coming in at a ripe 24º Brix. By September 2, Kendall-Jackson’s Sonoma County winery began taking delivery of its first Alexander Valley Chardonnay and Merlot grapes. Kendall-Jackson winemakers expect the 2008 harvest to continue through late-October. "With or without global warming, every vintage has its challenges. The harvest is about renewal, optimism and rebirth, and though this is my 16th harvest with Kendall-Jackson, I’m just as excited as I was at my first," says Ullom. "We are a family-owned, estate-driven wine and farming company. I can’t think of a more perfect time to pause and give thanks."       Kendall-Jackson grows estate grapes in six cool California coastal wine regions. The climate and harvest conditions on the Central Coast are vastly different from the climate conditions on the North Coast. To avoid generalizations about the harvest, a more complete series of comments by the regional vineyard managers will be available as events progress. To learn more about Kendall-Jackson’s wines, go to www.kj.com.

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ALASKA TRAVELS: The United States Forest Service and the Inside Passage community of Petersburg celebrated the region’s lush terrain by hosting the first annual Tongass Rainforest Festival this month.  In September, locals and travelers learned about the Inside Passage’s temperate rainforest through guided hikes, crafts classes, slideshows, how-to workshops and a berry bake-off.   Pioneering ethno-botanist Nancy Turner, co-author of “Plants of the Pacific Northwest,” led a guided walk.  Other hikes focused on local birds, edible mushrooms, lichens and muskeg flora.  A Taste of the Rainforest event featured samples of unusual edible rainforest products including seaweed, fiddlehead ferns and spruce tip syrup.  To learn more about Petersburg, visit www.petersburg.org.

GUSTAVUS: Travelers to Glacier Bay National Park can create an itinerary online at Gustavus Visitors Association’s new Web site: www.gustavusak.com.   This gateway to Glacier Bay National Park is located 20 minutes by air from Juneau in Alaska’s Inside Passage region and is a paradise for independent travelers with an adventurous bent. The new Web site provides independent travelers with no-hassle logistics to visit Glacier Bay and Gustavus or to discover the miles of sandy beaches, eagles, marine wildlife and 360-degree views of this unique Inside Passage community.

ALASKA WATER WILDLIFE: The fact that the Alaska Coastal Wildlife Viewing Trail can only be traversed by sea is unique, but it’s the eagles, loons, cormorants, terns, marbled murrelets, puffins and many others birds, whales and bears that truly catch the travelers’ attention — and that of Audubon magazine, which recently noted the Inside Passage section of the trail, which stretches from Skagway to Ketchikan, in the magazine’s field guide to Western birding trails.  The Alaska Department of Fish and Game has an 82-page guide to the Inside Passage trail online.  A trail guide to the Prince William Sound section will be released later this fall. The Alaska Marine Highway and the entire wildlife viewing trail spans Alaska's southern coast from Ketchikan to Dutch Harbor/Unalaska in three segments: the Inside Passage (Southeast), Prince William Sound (Southcentral) and Southwest (Kodiak, the Alaska Peninsula and eastern Aleutian Islands). To learn more about the wildlife viewing trails or to order a guidebook, go to www.wildlife.alaska.gov or call (907) 465-4190.

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DRY CREEK VINEYARDS announced the appointment of   Lisa Bishop-Forbes to winemaker after four years as assistant winemaker.  Bill Knuttel, who joined Dry Creek in 2003, will become executive winemaker and Nova Perrill will be the assistant winemaker.   

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EAT, DRINK, and EXPERIENCE! LES DAMES d' ESCOFFIER of Austin's third annual fundraiser for culinary scholarships.  Enjoy delicious  food with properly paired Texas wines among good company on October 4, 2008 at Texas Culinary Institute (TCA), at 6:30 P.M.. Order tickets ldeiaustin.org Please join Les Dames Saturday, October 4--for a part feast, part culinary demonstration, and all fun with dine-around appetizers; a three-course, sit-down dinner; premier Texas wines; and a dessert buffet prepared by some of Austin's finest bakers, pastry chefs, and cheese mavens. Guests dine in TCA's state-of-the-art teaching kitchens, each course is demonstrated and explained by some of Austin's finest women chefs, including these dynamo duos and menus: Alma Alcocer-Thomas, executive chef of Jeffery's & Kristine Kittrell executive chef of Stortini; Teresa Wilson, chef/owner of Aquarelle & Denise Woods, chef/owner of Salado's Friendship House, and Austin private chefs Gina Burchenal and Pamela Nevarez.  Each course will be paired with Texas wines provided by Alamosa Wine Cellars, Texas Hills Vineyards, and Fall Creek Vineyards. The wineries' co-owners Karen Johnson, Cathy Gilstrap, and Susan Auler pour and discuss the pairings.  Guests will receive copies of the recipes to take home.  Please mark your calendar for next year.  We'd love to have you.
   Les Dames d' Escoffier International (LDEI) is an organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage, and hospitality professions. Founded in 1976 in New York as a non-profit organization, LDEI's mission is education, advocacy, and philanthropy. The Austin Dames chapter was chartered in 2003 and is one of 26 chapters in the US and Canada.

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ADLER FELS Builds on Success of Gewürztraminer and Sauvignon Blanc with extended Russian River Valley wines.  ADLER FELS, the Sonoma Valley winery best known for its award-winning Gewürztraminer and Sauvignon Blanc, is gearing up for its 30th anniversary with an updated label design and the release of three new Russian River Valley wines. The new wines include: the 2005 Adler Fels Russian River Valley Cabernet Sauvignon (700 cases, $18), the 2006 Adler Fels Russian River Valley Eagle Rock Red (650 cases $18) and the 2007 Adler Fels Russian River Valley Chardonnay (1000 cases $15). The 2007 Adler Fels Russian River Valley Gewürztraminer (1300 cases $14.99) and 2007 Adler Fels Russian River Valley Sauvignon Blanc (1000 cases, $15) round out the release. The addition of the three new wines doubles the winery’s annual production to 4,650 cases. The Sauvignon Blanc, Cabernet Sauvignon and Eagle Rock Red grapes all come primarily from the Salzgeber Vineyard, which along with McIlroy Vineyard (who provides the Gewürztraminer grapes) has grown the majority of the winery’s fruit since 1979. The expansion of the red program signals an even greater commitment to the Russian River Valley appellation.

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GOLDENEYE WINERY employees support sustainable environmental practices.   "True change comes to a company when the employees get involved and realize they can make a difference," says Bob Nye, operations and brand manager at Goldeneye Winery in Philo, Mendocino County.  Bob says sheep are used during winter for mowing vineyard weeds and grasses instead of mechanical mowers using fuel.  So are owl boxes for pest control.  Under-vine cultivators eliminate herbicide use.  Cover crops enhance soil fertility.  Micro-irrigation systems conserve water.  Vegetation is managed for wildlife habitat enhancement.  Vernal pools and oak woodlands are preserved.  Streams are protected to benefit aquatic life.  Roads, ditches and culverts are protected from erosion.  Plus more!

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ST. SUPERY, a Top 100 "Winery of the Year" selection by Wine and Spirits Magazine: ST. SUPERY has another vintage that makes it Napa's king of Sauvignon Blanc.  "Our 2007 100% Sauvignon Blanc Sauvignon Blanc is a crisp and fragrant wine, with bright tangy ruby grapefruit, sweet lime, gooseberry and just a hint of orange blossom. There is tremendous depth and dimension on the palate with loads of grapefruit, passion fruit and guava. This is a racy wine that finishes long and clean." Gold Medal in International Eastern Wine Competition; Critics Gold in Critics Challenge; 91 points and one of Top 20 Sauvignon Blanc Wine & Spirits Restaurant Poll Six Years Running and Gold Medal from New World International Wine Competition.          ST. SUPERY VIRTÚ, Napa Valley:  Wonderful aromas of honeysuckle, citrus blossoms and melon show up quickly in the aroma. They are soon married with barrel scents of toast and vanilla to create an intoxicating fragrance. On the palate are flavors of pear and peach from the Sauvignon Blanc while crème and lemon meringue come from the Semillon. With the blend of these two classic varietals this wine will age beautifully for years to come becoming even more complex.  Blend: 55% Sauvignon Blanc and 45% Semillon." Awards/Accolades (2006 Vintage) 98 Points, Best White Wine in Napa Valley--California State Fair; Four Star Gold (all judges agree this is top wine) --Orange County Fair, and Concordance Gold (all judges agree this is top wine) --Indy International

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HISTORIC CONCANNON VINEYARD Celebrates 125th Birthday with $30 Million Makeover: The 159th annual Livermore Valley Blessing of the Grapes was held at Concannon Vineyard to celebrate its 125th consecutive harvest.  Third and fourth generation family members Jim and John Concannon cut a grapevine to inaugurate the new Concannon winemaking facility.    As part of a $30 million renovation, Concannon Vineyard purchased a new 21st century European-built basket press.   Ironically, it works like the winery’s original 19th century European-built basket press.  After abandoning the original, for more “modern” methods several decades ago, Concannon is returning to its celebrated past, reclaiming its heritage as one of California’s earliest and longest continuously operating wineries while it invests for the next 125 years and continues the Concannon family’s involvement.  ¶  “Although the Concannon Estate is one of the most advanced solar-powered, organically farmed operations in the world, we view it as a rediscovery of the past versus a winery of the future,” said David Kent, CEO of The Wine Group LLC, Concannon’s parent company.  ¶  Other Concannon renovations that preserve and enhance its legacy:
•    Improving the 200-estate acres with replanting, and retaining blocks of old, time-tested Petite Sirah and Cabernet Sauvignon clones that Concannon pioneered; a return to traditional farming methods; restoration of the historic 1883 Concannon family home. .
   Kent explained, “When we purchased Concannon Vineyard in 2002, we knew we were acquiring an important piece of California wine history. All of us at The Wine Group enthusiastically embrace our mission to be good stewards of the Concannon brand and its vital legacy.”
   Founder James Concannon’s grandson and namesake, Jim Concannon, has worked on the property for over 50 years but his dedication has never waned.  “I believe in each bottle of Concannon.  If I didn’t, I wouldn’t be here,” Concannon states.  “I have my heart in this business and am confident that The Wine Group is also here for the long haul.  Their plan is quality all the way.  The Concannon brand is now well positioned for the next 125 years.” 
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NEW RELEASES (quotes are winemakers' comments)

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PROVENANCE Vineyards is sharing more of its fine wines.  Winemaker Tom Rinaldi, founding Duckhorn winemaker in 1978 and a pioneer with Merlot, left Duckhorn after 22 years when the Chalone Wine Group inveigled him.  Chalone offered the position of winemaker/general manager for a new brand--a Cabernet Sauvignon-based Rutherford appellation with wines made from Andy Beckstoffer managed vineyards. Rinaldi accepted--emotionally sensitive about the move but he has had no regrets.  "When I walked the Provenance vineyards with Tom Selfridge (Chalone CEO), he convinced me that I could put my signature on the place to make something delightful.   It was a lifetime opportunity, a second chance." Chalone purchased the former Chateau Beaucanon winery (August 2002) and gutted, rebuilt and fitted the building with all new equipment to become Provenance.  The winery released its first vintage in 1999 and in 2001 expanded production to include a single vineyard Merlot.  In 2003, the winery released a very nice Sauvignon Blanc.  I visited the winery in 2005, delighted to see Winemaker Tom Rinaldi at the helm.  His philosophy is a non-invasive approach that lets the grape’s natural flavors come through in the finished wine.    Rinaldi has worked his magic and I can hardly wait each year to receive his next offerings.  Here are the latest ones for your very great pleasure.  

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DON MIGUEL GASCÓN 2007 Malbec, Mendoza, Argentina $12: " Mendoza is a mountainous province at the foot of the Andes Mountains.  It is regarded as the most important wine region along the western edge of Argentina, accounting for 80% of Argentinean winemaking.  This wine is full bodied with aromas and flavors of blackberry, blueberry, plum, dark cherry and a hint of mocha.  It is elegant and rich in texture with soft, round tannins and a long velvet finish.  Enjoy with grilled red meats, wild game, pasta dishes and chocolate desserts."   

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MASO CANALI 2007 Trentino Pinot Grigio, Italy $23: "The 2007 Italian harvest was the earliest in 30years and global climate change is of great concern.   Nonetheless, the Trentino mountainside vineyards maintained a relatively moderate temperature.  This 17-acre Canali family estate has been home to the Canali family for 500 years.  Pinot Grigio was planted in 1893.  The pale golden wine has a ripe palate and the nose delivers peach with a touch of honey with enticing flavors of lemon and fresh apple with floral notes.  It is well-balanced with a persistent finish and lively acidity."

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KING ESTATE 2007 Pinot Gris, Willamette Valley, Oregon $17: "This wine is 100% stainless steel, temperature controlled tank fermentation.  It was 100% sur lie aged for five months.  The 2007 season started typically with normal bud break and by June 27 every block on the estate was in full bloom. In spite of scattered showers, the fruit set was normal and occurred the first week of July. Although the cumulative degree day totals were only slightly below the average for Oregon in general, what distinguished 2007 was in how those days were distributed. While considered a cool climate growing zone, Western Oregon experiences a number of extreme heat days (days greater than 95) every summer and very little rainfall from July through mid-September. In 2007 however, summer showers occurred sporadically throughout the growing season and few if any high heat events were recorded, contributing to a cool, even season. Harvest began on September 28 and was completed in early October. The result is a more typical Oregon vintage than 2006 or 2005, with wines of moderate alcohol levels, good acidity and lots of fresh, bright fruit. 

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VALLEY OF THE MOON releases two new wines: 2006 Valley of the Moon Zinfandel, Sonoma County, 100% Zinfandel, alc. 14.5% $16 and 2005 Valley of the Moon Syrah, Sonoma County, 97% Syrah, 3% Cabernet, alc. 14.5%, $16.  Winemaking is both science and art, and it is the latter where winemakers earn their keep.  Each grape variety is intrinsically different, and winemakers draw on both experience and instinct to bring out its full potential in the finished wine.   For example, Valley of the Moon Zinfandel and Syrah require individually tailored winemaking to show their appealing best.  ¶  California's Sonoma County has been recognized for its ability to produce Zinfandel grapes of unmatched quality.  Though Zinfandel shows regional differences, two dominant features are its fresh, just-picked berry character and elegant structure.  Zinfandel rarely has excess tannins; indeed, winemakers who produce Zinfandel with serious aging potential often include other varieties in the blend to boost tannins.  To achieve Valley of the Moon's forward, delicately complex style, the 2006 Zinfandel is made exclusively with Zinfandel grapes, aged in a combination of small French and American oak barrels for 16 months before release.  ¶  Syrah, by contrast, has the reputation for pure power; dark color, bold fruit and lots of tannins if grown in regions with a moderately hot growing season.  The 2005 Valley of the Moon Syrah sourced grapes from two very different corners of Sonoma County--one develops real grape concentration and the other shows more supple character.  To soften tannins and gain proportionate complexity, the  Syrah aged 18 months in French and American oak barrels and it was bottle aged for a year before release--allowing smoothness that comes with bottle maturation.   ¶  Valley of the Moon Zinfandel has fresh blackberry and raspberry aromas and flavors mixed with subtle notes of clove,   vanilla, raspberry and a hint of toasty oak in the background.  Thoroughly fruit-driven, this easy-drinking Zinfandel stays graceful through its balanced finish.  ¶   The deeply colored Valley of the Moon Syrah displays rich aromas and flavors of loganberry, blueberry, black pepper and pipe tobacco with medium-bodied flavors accented by cedar, spice and earth contributing distinctive complexity.  This Syrah shows uncommon finesse on the palate, as integrated tannins and polished texture stay smooth through long, balanced finish. ¶  Valley of the Moon Winery welcomes visitors daily to its historic wood and stone cellar in the heart of the Sonoma Valley.  In addition to Zinfandel and Syrah, the winery produces Chardonnay, Pinot Blanc, Cabernet Sauvignon, Pinot Noir, Sangiovese, Rosato di Sangiovese and Cuvée de la Luna, a proprietary Bordeaux-inspired red. correct

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CRU VIN DOG 2006 “Lucky” Cabernet Sauvignon (48%)/Merlot (48%), Spring Mountain, Napa Valley $26 (online): The pedigree of the noble Yellow Labrador Retriever persists and is exemplified by “Lucky,” on the label.  He is a Canine Companions for Independence (CCI) assistance dog and a very special Lab, indeed.  "This Bordeaux blend has grapevines grown on hillside sites that yield small crops of tiny berries. The fruit is a winemaker’s dream—combining the concentration and complexity of its flavors with balanced tannin and acidity, which drives the wine’s age-ability.   Experiencing how a wine opens and blossoms during a meal is one of life’s fine pleasures.    As for “Lucky,” dark cherry, boysenberry and smoky plum aromas expand and intensify and the red currant, pomegranate and cranberry flavors ripen in the glass with floral and spice gradually revealed.  The finish has an array of fresh-crushed pure California fruits with hints of smoky cedar, dark chocolate and dried blueberries. Considering the time, energy and love that went into producing this wine, it makes sense that consuming it should be a leisurely and intimate experience."

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ADLER FELS Builds on Success of Gewürztraminer and Sauvignon Blanc with extended Russian River Valley wines.  ADLER FELS, the Sonoma Valley winery best known for its award-winning Gewürztraminer and Sauvignon Blanc, is gearing up for its 30th anniversary with an updated label design and three new Russian River Valley wines.   The three new wines include the ADLER FELS  2005 Russian River Valley Cabernet Sauvignon (700 cases $18), ADLER FELS  2006 Russian River Valley Eagle Rock Red (650 cases, $18), and the ADLER FELS  2007 Russian River Valley Chardonnay (1000 cases, $15).  The ADLER FELS  2007 Russian River Valley Gewurztraminer (1300 cases, $15), and the ADLER FELS  2007 Russian River Valley Sauvignon Blanc (1000 cases, $15) round out the releases.  The addition of the three new wines doubles the winery's annual production to 4,650 cases.  The Eagle Rock Red, Sauvignon Blanc an Cabernet sauvignon all come primarily from the Salzgeber Vineyard, which has grown the majority of the winery's fruit since 1979.   The expansion of the red program signals an even greater commitment to the Russian River Valley appellation.  ADLER FELS is on the western slopes of the Mayacamas Mountains at 1,500 feet.  www.adlerfels.com    

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TOASTED HEAD was founded in 1995.   "From a winery tucked away in the Dunnigan Hills of Yolo County, the wines spread the word of toasted barrels and their distinctive influence on wine.  Toasted Head is named for the age-old practice of toasting barrel heads and staves that imparts a mellow, toasted flavor to barrel-aged wines.  The fire-breathing bear on our label was originally inspired by a drawing created by artist Robert Shetterly for a poem entitled 'Speaking Fire at Stones.'  Our Dunnigan Hills winery estate Viognier grows on the steep, sunny slopes of 'Jones Hill' and in our Gable Ranch vineyard.  Both sites have shallow, pebbly, chalky clay soils and the vines are trained vertically to maximize the sunlight (Viognier loves heat).  Their fruit is harvested later than our other white varieties, when the berries turn a rich golden color.   We night-harvest by hand to maximize freshness and press whole clusters to maximize fruit flavors and minimize the bitter phenolics in the skins.  The juice is cold-settled at 40°F for 48 hours, then racked off the lees and warmed to 55°F.  Following the yeast inoculation, half the juice is cold-fermented and aged in stainless steel tanks to optimize the rich, perfumed fruit, while the other half is fermented and aged on the lees for six months in older French oak barrels to add viscosity, richness, and complexity to the blend.  Our  TOASTED HEAD 2007 Viognier, California $13 displays fresh, fragrant aromas of stone fruits, mango, nectarine, and honeysuckle. Rich and lush on the palate, its succulent apricot, tropical fruit, honey, and spice flavors are very concentrated."

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WHITEHAVEN 2007 Marlborough Sauvignon Blanc, New Zealand $22: "This wine has a full-flavored medium body with currant leaf and gooseberry aromas and flavors with freshly cut herbs, lemon tomes and a refreshing palate with a crisp, clean, lingering finish.  Drink young--within two years. 

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LAKE SONOMA 2007 Dry Creek Valley 100% Sauvignon Blanc, $15 (alc.13.5%): "For all of winemaking’s technological advances in recent years, some of the finest wines remain the simplest to make – harvest grapes from outstanding vineyards at peak maturity, crush and ferment them under ideal conditions and bottle.   The newly released 2007 Lake Sonoma Sauvignon Blanc is one such wine – a pure expression of Sauvignon Blanc character at its most appealing.  ¶  Prime vineyards played a pivotal role.  Dry Creek Valley is widely recognized as California’s premier spot for growing Sauvignon Blanc and Lake Sonoma predominantly drew Sauvignon Blanc grapes from this appellation (the rest from Alexander Valley).  The long, cool 2007 vintage provided ideal growing conditions and the grapes were picked at full maturity with fruit and natural acidity in perfect balance.  ¶  The grapes were gently whole-cluster pressed, the juice cold-fermented in temperature-controlled stainless steel tanks and the wine held in neutral storage until bottling.  No oak barrels or malolactic fermentation were used, allowing the vibrant fruit to shine.  ¶   Fresh aromas of just-picked gooseberry, kiwi fruit, pineapple and lemon in this Sauvignon Blanc are enriched by a subtle note of honey.  Bright lemon, pineapple and herb flavors are medium-bodied and delightfully refreshing.  Uncommonly smooth and beautifully balanced, this zesty Sauvignon Blanc finishes long and crisp, showing a beguiling personality.  

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RODNEY STRONG Vineyards has released two new, estate-grown wines from Sonoma County.  Winemaker Rick Sayre says, "In 1965 our founder Rod Strong was the first to plant chardonnay in Chalk Hill--later recognized as an American Viticulture Area (AVA), officially established in 1983.  He recognized early on that the region was distinct from the rest of Russian River Valley--marked by its unique chalky white soils.  And zinfandel vines have been thriving in Sonoma County for three centuries.  When Rod Strong first acquired benchland acreage on the west side of the Russian River Valley, he left untouched the 15 acres of old, gnarled zinfandel vines that had been growing there since 1904.  We still harvest zinfandel grapes from those old vines.

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JESS JACKSON launched WHITE ROCKET WINE CO. for "upcoming generations" of wine consumers.  Gary Glass, a recruit from Centerra Wine Company, is White Rocket's president.   "Of the top 25 wine brands in America," Glass said in the statement, "eleven of them were launched in the last few years.  That shows us that Americans want new ideas, and new wines to match their palates." FRENCH MAID is a White Rocket new brand. "Pampered by the warm sunny days, cool Mediterranean breezes and rich, dark soils of the south of France, our French Maid Cabernet Sauvignon, Merlot, Chardonnay, Pinot Noir and Sauvignon Blanc are coddled from vine to bottle, creating a stunning expression of what the French call terroir and we call Ooh La La!," says Glass.  ¶  "At DOG HOUSE Wines, we make premium varietal California wines that are dependably delicious, approachable and affordable. Because we love wine and man’s best friend, Dog House is a loyal friend to Guide Dogs for the Blind, a charitable organization that provides free guide dogs and training to the blind and visually impaired.  Their mission to improve quality of life through the power of partnering continues to be the inspiration behind our tail waggin’ good wines.  Our well-bred wines are versatile, well-trained and eager to please!  Since 2005, our DOG HOUSE wines have received over 70 medals for quality and numerous praises from Wine Enthusiast, Wine Spectator, Santé, Market Watch and countless local reviewers.  Now that’s something to bark about!" ¶  GEODE is a rich, earthy Chardonnay sourced from the renowned Santa Barbara County, a classic wine-growing region universally recognized for superior quality.   Chardonnay is our passion at Geode and we aspire to provide a wine that truly represents the unique style and complexity of this intricate grape variety."

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EBERLE Winery has an exciting array of wine selections for your pleasure.  In 1973, Gary Eberle began his career in the wine industry by heading his family’s Estrella River Winery (currently Meridian Vineyards) and produced 500,000 cases a year at its facility.  Eberle’s pioneering spirit didn’t stop there.  In 1980 he co-founded the Paso Robles Appellation and in 1983 he opened Eberle Winery with the premiere of his 1979 Cabernet Sauvignon.  Today, Eberle handcrafts 25,000 cases annually from surrounding Estate vineyards.  And, after more than 25 years the Eberle label consistently remains one of the highest award-winning wineries in the United States.  Eberle Winery is located on Highway 46 East in Paso Robles along California’s beautiful Central Coast.  Enjoy complimentary wine tastings and explore more than 16,000 square feet of underground caves, or enjoy a relaxing picnic lunch on the deck overlooking the Estate vineyard.

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SEBEKA Wines of South Africa, where the cheetah hunts.  Where nature reigns supreme.  Where SEBEKA was born.  During fall in the U.S., it's springtime in the Western Cape with seasonal wild flowers in fill bloom.  If South Africa is not on your schedule, SEBEKA suggests you enjoy wines from the region.   South African Chenin Blanc is locally know as "Steen."

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BRONO WINE COMPANY has released the following wines from its portfolio.

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BOLLA PIZZA RECIPES: Best of Texas and Nebraska are Tops in Bolla Wines’ National Pizza Contest

Chipotle Chicken Enchilada Pizza, By Catherine Slusser: Catherine Slusser combined the best of her region to build a spicy Southwest pizza that beat out hundreds of other hometown favorites for a spot in Bolla Wines’ “Taste of Your Town” semi-finals.  Her recipe, Chipotle Chicken Enchilada Pizza with an adobe sauce, could win her a trip for two to Italy to visit Bolla’s Winery in Verona and attend the World Pizza Championships.  ¶   Bolla launched the contest in February 2008 and contestants submitted a pizza recipe that represented their state, whether local products or their state’s signature dish, paired with a Bolla wine. Slusser paired a sweet Bolla Riesling.  ¶  Five regional winners, including Slusser, have advanced to the finals where pizza lovers will help to determine the nation’s best recipe during an on-line vote.  The vote held at www.bolla.com/taste will run during October (National Pizza Month) from Oct. 1 – 15, 2008.  ¶  Starting October 1, Slusser will compete for a grand prize trip to Italy against the other regional winners which include: The Far West’s Chanterelle pizza with arugula-pumpkin seed pesto and chevre (Oregon); The Northeast’s Seafood Apizza with fresh clams and lemon juice (Connecticut); The Midwest’s Cornhusker Pizza with roasted corn and bacon (Nebraska); and The Southeast’s Peach 'n' Pulled Pork Pizza (Georgia).  ¶  Southwest fans can vote for Slusser’s recipe at www.bolla.com/taste  from Oct. 1 through Oct. 15. The Southwest was one of five regions in this national pizza competition and included AZ, CO, OK, NM, TX and UT.   ¶  Bolla, the “Official Wine of Pizza” and a sponsor of the U.S. Pizza Team was introduced in the U.S. after GI’s returned from World War II, the same time pizza went mainstream. Bolla’s roots lay in the hillside of the acclaimed Veneto region in Northern Italy where Abele Bolla started handcrafting his wines at his small winery in 1883. Today, Bolla’s winemakers hand harvest grapes from five regions in Italy: Veneto, Lombardia, Friuli-Venezia Giulia, Tuscany and Romagna.  

Chipotle Chicken Enchilada Pizza, By Catherine Slusser

One 12” pizza crust 

 

3/4 cup green enchilada sauce 

2 cups cooked chicken, shredded 

1/2 teaspoon kosher salt 

1 large chipotle in adobo sauce, finely chopped 

2 tablespoons adobo sauce 

1 poblano pepper, roasted and sliced julienne 

1 onion, sliced julienne and roasted 

1 jalapeno, cut in half and roasted 

1-1/2 cups 4-Mexican cheese 

1 tomato, cut in wedges 

1 small tomato, diced 

3 tablespoons sliced black olives 

1 avocado, peeled and sliced 

2 tablespoon fresh oregano 

2 tablespoons fresh cilantro 

1 tablespoon sour cream

 

Preheat oven to 475.     

    Place shredded cooked chicken in a bowl; add chipotle, adobo sauce, and salt; mix well.   Set aside.     

    On a baking sheet place the onions and jalapeno; drizzle with olive oil and toss to evenly coat.  Place in 475 degree oven for 25-30 minutes turning after 10-15 minutes.   Remove roasted onions and jalapeno from oven.  Finely dice jalapeno.  Set onions and jalapeno aside.   

   Meanwhile, over high heat on gas stovetop (can be roasted in the oven), roast poblano pepper.  When pepper is roasted, place in a paper bag for 10 minutes.   Remove pepper from bag and gently peel the skin and remove seeds.   Slice pepper julienne style.    Set aside.   

    Reduce oven heat to 450 degrees.   

    On your pizza dough, place ingredients in the following order:  green sauce, chicken, cheese; scatter the diced tomato, tomato wedges, poblano pepper, and olives evenly over pizza.  Bake directly on oven rack for 10-15 minutes.   Remove from oven and place sliced avocados and sprinkle pizza with oregano and cilantro.   Place sour cream in the center of pizza.  Slice and serve. 

                                                                     

The Ultimate Cornhusker, By Melissa Heinrich: Melissa combined the best of her region to build a hearty Midwest pizza to win a spot in Bolla Wines’ Taste of Your Town semi-finals.  Her recipe, The Ultimate Cornhusker, with roasted corn and bacon, could win her a trip for two to Italy to visit Bolla’s Winery in Verona and attend the World Pizza Championships. ¶   Hinrich, who paired her entry with a fruit-forward Bolla Chianti, has never been to Italy but she hopes she’ll score the grand prize trip and get there soon.  ¶  Starting October 1, Hinrich will compete for a grand prize trip to Italy against the other regional winners which include: The Far West’s Chanterelle pizza with arugula-pumpkin seed pesto and chevre (Oregon); The Southwest’s Chipotle Chicken Enchilada Pizza (Texas); The Northeast’s Seafood Apizza with fresh clams and lemon juice; and The Southeast’s Peach 'n' Pulled Pork Pizza (Georgia).  ¶  Midwest fans can vote for Hinrich’s recipe at www.bolla.com/taste from Oct. 1 through Oct. 15. The Midwest was one of five regions in this national pizza competition and included:  IA, IL, IN, KS, MI, MN, MO, ND, NE, OH, SD, WI.

The Ultimate Cornhusker, By Melissa Heinrich

Cornmeal Crust: 

1 tsp. dry yeast  

1/2 teaspoon sugar  

1/4 cup warm water (105 - 115 degrees)  

1 tablespoon butter  

2 tablespoons honey  

1/3 cup water  

1 1/2 teaspoons kosher salt  

1/4 cup yellow cornmeal  

1 1/2 cups all purpose flour (with some extra for kneading)  

2 tablespoons yellow cornmeal  

 

Pizza Toppings: 

2 tablespoons butter

1 medium red onion, sliced 1/4-inch thick 

4 ears of fresh sweet corn (may use frozen if fresh not available) 

1/4 teaspoons kosher salt 

4 pieces thick cut bacon—sliced into chunks and cooked  

1/3 cup basil pesto sauce 

12 oz. mozzarella cheese, grated 

 

For the Dough:  In a medium bowl, dissolve yeast and sugar in ¼ cup warm water and let stand 5 minutes. 

     Meanwhile, in a small microwave safe dish, combine butter and honey and warm in the microwave for 30 seconds or until the butter is melted.  Then add 1/3 cup water and salt to the honey mixture.  When the yeast is ready, also add to the honey mixture.  Then add cornmeal and flour.  Stir until combined and ready to knead.  Knead five to ten minutes, adding more flour if necessary to form a firm ball.   

     Spray a medium sized bowl with cooking spray.   Place dough in bowl, turning to coat; cover and let rise in a warm place for about one hour until doubled in size.  When ready to use, place the dough on a lightly floured surface and roll out until ¼ inch thick.  Place 2 tablespoons of cornmeal on your pan and the dough on top.      

      To Assemble Pizza:  Preheat the oven to 400 degrees.  Meanwhile, place 1 tablespoon butter in a small sauté pan and melt over medium-high heat.  Sauté the red onion slices, stirring frequently until they are transparent.   Set aside.

    Cut the corn off each ear of corn.  In a medium sauté pan, melt the remaining 1 tablespoon of butter and add the corn over medium high heat.  Add 1/4 teaspoon salt and stir until the corn starts to slightly brown—about 3 minutes.   Take off heat and set aside.      

    Assemble the pizza by topping the dough with a thin layer of pesto sauce.  Then place the other ingredients evenly on top in the following order: roasted corn, bacon, cheese then the sautéed onion.  Bake for 12-15 minutes until crust is golden brown and cheese has melted.    Enjoy!  Serves 4 people.      

 

© 2008 Sarah Jane English
Sarah Jane: sarahjaneenglish@sbcglobal.net
Webmaster:Texas Computer Technologies