Wine Club Newsletter - November 2022
WineSellar Club Members: Please Read!
You may have already seen the “Changes in our New World” letter on the following page as it is a general notice we sent out on our email blast to the people who have been coming to The WineSellar & Brasserie for many years.
Long story short, we had to relinquish about half of our space because the landlord raised the rent an additional $10,000 a month. This has been a real challenge for us for the last few weeks, as we have been trying to fit a size twelve foot into a size six shoe.
You, our Club Members, are highly valued to us, and we want to thank you for your continuing support through this whole experience. We promise to keep providing you with great selections every month, as we have for the past twenty-five plus years. Also important, is to continue to provide you with the opportunity to have the club benefits, especially the tasting of all the club wines, as we were doing on the second Wednesday of each month.
With the demise of our Casual Side space, we can no longer fit the 80-100 club members who attend the tasting each month in our now smaller space. Because of that, we are going to introduce a tasting option we hope you find even more enjoyable than the 2nd Wednesday event, which is to split the club tasting into two Saturday afternoon tastings per month. You can pick whichever one works better for your schedule.
The format will pretty much remain the same, with the same favorite bar food options provided as we always have, but with the addition of lunch specials for those who would like to enjoy Brasserie food while tasting, and maybe try something new! We will endeavor to make these specials well priced, and of course, delicious.
Many years ago, we did Saturday wine tastings here with a different theme each week. They were wildly popular, and people loved to linger and lounge throughout the day, and then have a low-key Saturday evening, and we would like to bring back that lazy Saturday vibe back for you.
We ask that you reserve your Saturday spot by phone reservation for now, as we want everyone to be able to enjoy their tastings in comfort, and space is more limited than before. Again, one Saturday per Club member and guest each month, thank you. (Although if seats are open for both, you are welcome to revisit, you would just have to pay for the second round.)
Saturday arrival times range from noon until 1:30, for purposes of kitchen execution of food and to give the WineSellar Staff more time to talk while pouring for you.
If for any reason, this new tasting opportunity is something you just cannot work into your schedule, please let us know so we can try to adjust or redirect to try and include everybody. We are trying our very best to accommodate our very loyal club following, and we thank you for your understanding and patience during this time of change and growth.
Thank you! Gary Parker.
Changes in our New World
Our New World:
The WineSellar & Brasserie opened in 1988 and now 34 years later, we are still so proud to be serving our community. Through all these years we have been able to continue to give exceptional product and service to our customers. We feel truly blessed, thank you!
However, we are all in changing times now . . . we are calling it our New World.
The last few years we have had some eye-opening issues: a global pandemic in COVID, resultant multiple lockdowns, inflation, threat of a recession, a diminishing work force that command higher wages, an affecting war, and supply chain issues.
In addition to these challenges, we are now being subjected to an 80% increase in our rent costs, effective October 1, 2022.
As a result of these matters, we have decided to transition to our New World by returning our tenancy to the original footprint we had here at 9550 Waples Street, circa 1988.
Our date for this event was realized October 1, 2022. However, even though we will be smaller in size, we will still offer the same services we always have. The Brasserie Restaurant, The WineSellar wine shop, The Casual Side, the wine storage facility, and the wine clubs, as well as our wonderful international wine tours.
We will have our same fabulous staff, who have made your visits here special and personable.
We will be available for special events, parties, buy outs, meetings, and tailored menus.
Also, our wine tastings, wine dinners, and all the fun events you've enjoyed will be in full swing!
Thank you for visiting us in our New World, at The WineSellar & Brasserie!
Thank you again for your great support over all these years!
With much appreciation,
Gary Parker
...
Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2020 Bourgogne Blanc, Justin Girardin
Growing Region Santenay, Cote d’Or, Burgundy, France
Varietal Composition 100% Chardonnay
Fermentation 50% 12 Months in French Oak, 50% Stainless Steel
Alcohol Content 12.5%
Suggested Retail $23.00
WineSellar Club Price $20.69
Broad Strokes:
The Girardin name has been synonymous with elite level Burgundy for 700 years, most recently through the wines of Justin’s uncle, Vincent Girardin, and his father, Jacques Girardin. With the provenance of this family’s holdings and the talent seemingly entrenched in this bloodline, Justin is more than a name to watch – He is without question one of the most exciting young names in the region, farming 17 hectares of vines in Pommard, Chassagne Montrachet, and Savigny-lès-Beaune using organic and biodynamic practices. Only native yeast is used here, and it is rare to experience the influence of new oak in any of Justin’s bottlings. The family believes in clonal diversity as both a way to preserve culture and a way to increase complexity of finished wines. These are Burgundies of precision, and wines that deliver tremendous value.
Appearance:
A great looking package, with a clear, concise label, lovely color scheme, which I find quite appealing. Golden straw color, the wine has a beautiful, clean look to it, shimmering and clear.
Nose:
The aromatics were tight and youthful during the first few minutes of airing. Detecting fresh apple, pear, spices, and citrus notes. Caramel, lemon, and lime, then intoxicating scents of white flowers and honey.
Texture:
Medium in body and weight. Firm, but not gripping tendencies due to youth . . . this could go a few years while developing nicely. Long in the middle and finish, with well-balanced fruit to acid. The steely finish lingered well beyond my expectations.
Flavors:
Pure Chardonnay fruit at its best. Macadamia nuts slightly toasted. Very ripe orange, hints of vanilla, chestnut, mango, and lime, as well as very ripe apple and pear. Beautiful and pure, a fabulous example of how excellent a “House” Chardonnay can be. I love it!
Serving Suggestions:
Lovely drinking today with all kinds of foods or lay down for three years to watch it improve!
2021 Pinot Noir, David Hill Estate
Growing Region Tualatin Hills, Willamette Valley, Oregon
Varietal Composition 100% Pinot Noir
Fermentation 10 Months in neutral French Oak
Alcohol Content 12.9%
Suggested Retail $35.00
WineSellar Club Price $26.99
Broad Strokes:
The David Hill Vineyard is a 40-acre contiguous southeast, south and southwest facing hillside nestled within our 140 acre property in the Northern Willamette Valley. Situated between 360′ and 625′ in elevation on Laurelwood soil, this estate vineyard is a special place with a unique and mysterious history – a story still being revealed. The older plantings of self-rooted Pinot Noir, Pinot Blanc, Chasselas, Muscat, Sylvaner, Sémillon, Riesling and Gewürztraminer are 50+ years old.
The older vines take advantage of the Laurelwood soil, whose roots have reached the basalt layers and allow the wine from these older vines to express their true sense of place (terroir). The newer plantings have allowed the property to complement its current varietal and clonal plantings with Pinot Gris, Chardonnay from Dijon clones 76 and 96, as well as Dijon Pinot Noir clones 115, 114, 667 and 777.
Appearance:
Looking every part of a classic wine label, my only wish was that “Estate Pinot Noir” was with a bit larger font so the consumer can better quickly identify the contents. The wine has a red apple skin color and is slightly hazy.
Nose:
Straight ahead Pinot Noir fruit, showing solid sense of place and terroir. Notes of smoke, herb, red fruits, strawberry, blueberry, and raspberry, candied vanilla oak, almonds, milk chocolate and essence of wet dark soil.
Texture:
Medium to medium light in texture. Delicate, silky, smooth, gentle entry invites us to try another sip very soon. Nice soft edge to it, with a fullish feel in the mouth, ready for consumption in todays’ time.
Flavors:
Once again, aromatics transfer to the palate: red fruits of raspberry, strawberry, then blueberry, laced with the vanilla oak. Sweet fruit impression is lovely. Roasted almonds and walnuts, cinnamon, and the milk chocolate. Sage and fresh wet earth.
Serving Suggestions:
For drinking now, it is lovely and has a great price point!
2018 Record Family Genesis Cabernet
Growing Region Paso Robles, California
Varietal Composition 100% Cabernet Sauvignon
Fermentation Barrel Fermentation
Alcohol Content 15%
Suggested Retail $38.00
WineSellar Club Price $34.19
Broad Strokes:
From The Winery:
Record Family Wines is the latest endeavor of a family with strong ties to California agriculture. Situated on 100 acres of land in San Miguel, Paso de Record Vineyard is the foundation and source for award winning Record Family Wines.
Planted to Cabernet Sauvignon, Grenache, Sauvignon Blanc, and Viognier vines, we choose the best fruit our vineyard produces each year to bottle under our label. Our intention is to create wines that are representative of the place the grapes come from.
We want to showcase our fruit and, ultimately, create a product we are proud to share and enjoy with our family and friends. You can find our wines in our online shop or visit us in our San Diego tasting room. We can’t wait to share our passion with you.
Appearance:
I think this packaging is pretty cool. The subtle profiles and the white font on grey background stand out very well. And another screwcap! The wine is red/black at the core, and in fact all the way to the edges.
Nose:
Solid, straightforward nose of Cabernet Sauvignon, minus the somewhat typical Cabernet green bell pepper notes, which I appreciate. Almost a syrupy rich fruit of black berry and Marion berry. Menthol and spicy vanilla, nutmeg.
Texture:
Excellent mouthfeel on the entry, balanced and assertive, yet still well-mannered. The slightly drying tannins in the middle and end of the palate attack provide for an energizing, mouth-watering juiciness.
Flavors:
Gorgeous black fruits are first and foremost, and I love THAT! Very deep with layers upon layers of textural and fruit complexities. Basically, the things you love about drinking fine wine! Black and whiter pepper, vanilla, toasty oak, eucalyptus, Asian spices, and focused dark fruits.
Serving Suggestions:
Beautiful, well-made wine at an excellent price point! BBQ, grilled meats, stews.
2018 Ampelos, Syrache
Growing Region Santa Rita Hills, California
Varietal Composition 67% Syrah, 33% Grenache
Fermentation Unfined and Unfiltered
Alcohol Content 14%
Suggested Retail $28.00
WineSellar Club Price $25.19
Broad Strokes:
From The Winery:
Soil. Vines. Wines. This is the order in which great wine is made. Ampelos is the Greek word for vine. The Greek symbol Sigma: “the sum” is used mathematically for a sum. This wine is a blend of several components and designed for those who like to explore. As the say the sum is better than the parts.
We purchased 82 acres in 1999 in what became Sta. Rita Hills appellation, and named it “Ampelos,” which is the Greek word for vine. The name is due to, we believe all great wines start in the vineyard. Also, we have close ties with Greece; we were married there and own a small bed & breakfast, called Ampelos Hotel, on the island of Folegandros. The relationship we cultivate with our land is paramount in producing hand crafted, minimally invasive wines that both whisper and shout about the terroir from which they are grown. Our commitment to natural winemaking is evident in every sip.
Appearance:
Perhaps a bit challenging for the uninformed consumer, “Ampelos” has some consumer recognition. However, the hybrid name from the blending of Syrah and Grenache coming too “Syrache” either is lost or becomes a tongue-in-cheek badge.
Nose:
Soil. Vines. Wines. The wineries marker rings seriously true here, especially on the nose. Dark, earthen soil, wood, roasted nuts hover over a decadent, extracted red cherry fruit. Notes of green olive, black pepper, herbs, and underbrush.
Texture:
Medium full in texture and body. Lots of tannic acid abound, waiting to resolve in a few more years. The fruit looms lusciously, just ahead of the long, lengthy finish
Flavors:
Straight from the nose - the luscious cherry fruit dominates with dark soil, wood, fresh herbs, and red licorice all chipping in. Black and white pepper, sea salt, black olive . . . a lot going on here, California meets Rhone Valley!
Serving Suggestions:
Five more years in the bottle for this crowd pleaser!
2018 Pinot Noir, Mario Bazan
Growing Region Sonoma Coast, California
Varietal Composition 100% Pinot Noir
Fermentation 10 Months in Neutral French Oak
Alcohol Content 14.7%
Suggested Retail $45.00
WineSellar Club Price $40.49
Broad Strokes:
Wine Spectator: “Marion Bazan’s extensive resume of vineyard work includes some of Napa’s best-known producers, including Joseph Phelps, Robert Mondavi, Opus One, and Stag’s Leap Wine Cellars.” New York Times: “Mr. Bazán recalled arriving in the “Valle de Napa” in 1973 from Oaxaca as an 18-year-old. He worked his way up — from picker to tractor driver, to foreman, to vineyard manager.
Winery: While at Mondavi, he was ultimately in charge of such iconic vineyards as Opus One and To Kalon where he was part of the very first Napa experiments in tight meter-by-meter spacing – now the standard for ultra-premium cab-growing in Napa. He started his own Vineyard Management Company in 1998, with clients including Rudd, Hartwell, Turnbull and Kenzo, and works with growers up Valley as well as Coombsville and Soda Canyon.
Appearance:
An average, almost modest size and weighted bottle, with a simply presented but stunning label. Great focus on the product. Dynamic embossment and central theme. The wine has a near perfect appearance for a California Pinot Noir, featuring a brilliant red/magenta color with a core you can see through.
Nose:
Right off the bat I get wood smoke and ripe, full, gorgeous Pinot Noir fruit. Hints of fresh herbs, black cherry, clove and nutmeg, and lightly toasted pecans. The aromatics are pure and clean, lovely!
Texture:
Seamless entry into the palate. It starts smooth, balanced, almost a quiet introduction to itself. The way it spreads across your mouth is a quiet sensation. Medium in weight, velvety, well structured, and absolute textural gem.
Flavors:
This Pinot Noir has a distinctive, evolving flavor profile. Let the wine open for at least thirty minutes for added dimensions and complexities. Wood oak, red fruits, violets, plum, vanilla, smoke (bacon?) Moroccan spices, cola, and Dr. Pepper.
Serving Suggestions:
Is great with duck confit, roast pork, grilled salmon.
2017 Ektimo Cabernet Sauvignon
Growing Region Napa Valley, California
Varietal Composition 100% Cabernet Sauvignon
Fermentation French Oak Barrel Fermentation
Alcohol Content 14.5%
Suggested Retail $60.00
WineSellar Club Price $53.99
Broad Strokes:
Dominic Xie was born in 1962 in the wine country of Ningxie Province, China. Coming of age in the aftermath of the Cultural Revolution he studied at Stanford, raised a family, pursued a successful career in government and business, but never forgot his roots in the vineyards at the edge of the Gobi Desert.
In 2012 the Xie family acquired the former Cahill Estate and winery in the Russian River Valley. In his many years of travel around China and the world, Dom had quietly but consistently pursued his love of wine and country life in Mediterranean Europe and the Americas. But it was California that spoke to him most clearly, to his own love of the land, of purity and simplicity. Ektimo (from the Greek, “εκτιμώ”, to appreciate) is Dom’s expression of gratitude for the bounties of nature and fortune, his desire to use them well here, and most of all, our desire to share them with you.
Appearance:
Very nice-looking bottle of Cabernet Sauvignon, with a distinctive textured graphic of a local aviary product. Like the embossing on “EKTIMO” as well. I really enjoyed the thought on the back label wording, just wish they could have considered an older guy has trouble reading number 6 font. Dark burgundy hue, nearly black at the core, crimson edges. Hazy.
Nose:
Cinnamon and vanilla stick. Leather. Wild black berry. Ripe black fruit. Roasted walnuts. Lightly roasted shaved beef. Judicious oak notes. Gingerbread.
Texture:
Power and grace. Showing lovely richness in the mouth, creamy, good power, slightly drying finish. Medium full in body and weight, expansive fruit feel. The creamy texture feels almost oily at some point.
Flavors:
The wild black fruit flavors are forward and assertive, with a major flash of fresh herbs. Leather strap, black pepper, blueberry, sweet vanilla oak, very ripe plums, and then that interesting gingerbread component from the nose.
Serving Suggestions:
Would prove to be a great Thanksgiving wine, or even drink on its own.
Pumpkin Fries
With pumpkin season coming full swing, here is a different method to turn that Jack-O-Lantern into a different kind of delight.
Ingredients:
- 1 small pumpkin
- 2 teaspoons cornstarch
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon coarse sea salt
Method:
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Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).
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Slice the two ends off each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into 1/4" fries.
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Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.
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When fries are finished soaking, preheat the oven to 425°. Line two or more baking sheets with parchment paper. Set aside.
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Drain the fries, and then pat dry with paper towels.
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Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.
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Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.
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Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.
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While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the Parmesan mixture