Wine Club Newsletter - May 2023
The Ten “S” of Wine
I am so fortunate to have wine as much as I do in my life. I pretty much drink wine every day. I love to have wine while I am cooking a meal, dining on a meal, and perhaps even after the meal.
At this point in my life, having been in the industry for five decades, I have learned a great deal about wines from all over the world, at all levels of quality, style, and price ranges.
Enjoying wine is a fantastic, never-ending hobby. No two wines are the same, there are thousands produced every year, and no two years ever have matching conditions weather or production.
Even though there is a wide array of wine experiences to be had, one thing about enjoying wines remains the most consistent and rewarding element: the people with whom you share those experiences with.
In light of this, and in an effort to help you enjoy the wine in your life even more, I would like to present to you my “Ten S’s of Wine” I hope it to be an inspiration to enjoy life at a higher (sic) level, as well as your enhance your appreciation and experiences of those with whom you may enjoy it with.
Cheers!
Gary Parker
The Ten “S” of Wine
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Sharing
I have consumed wine alone and enjoyed it. But there is nothing like the incredible experience of sharing a good wine with passionate, fellow wine appreciators. When drinking wine, we are forming lasting memories, creating joy, and reveling in the sense of discovery, contemplation, and companionship.
Sharing a special bottle of wine with friends is giving a gift to everyone at the event. When we share wine, we share our appreciation for them. Bring something special to the table. Talk about it. Why is that wine special to you? We make common ground with our friends with this encounter of wine. It is a time where we all can transcend the everyday world or local events, or the need to discuss political leanings.
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Sight
I have a very good friend who dines out nearly every night. He is serious about wine, so much so, that he takes a white tablecloth in with him to restaurants that do not offer them. Part of his reason is that you can see the wine better with a white background. He is right.
Looking at a wine is the first indication of what is to transpire with it. Is it red, white, yellow, brown, or . . .? Clear or hazy? Eyeing the wine closer you can get indications of how old it is, where it might be from, or which type of grapes were used to make the wine.
Does it have the purplish color of youth or is the wine browning around the rim of the glass as older red wines tend to do. Red wines tend to get lighter in color with age. White wines tend to get darker colored with age. Given enough years of age, the red and the white wines could both end up with an amber/tawny/brown color.
The legs, those “curtains” of liquid dropping down on the inside of your wine glass will illustrate the alcohol and sugar content of the wine, both of which have an impact on its flavor. The slower the dripping down, the higher the alcohol and/or sugar levels will be. Higher alcohol and sugar content does not mean higher quality by the way.
Finally, sediment. It doesn’t necessarily mean a wine is good or flawed. Sediment may occur naturally as the wine ages, more so in red wines than the whites. Just be aware if there is sediment, you may want to decant the wine before serving it.
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Swirling
This is where you have poured wine into the glass and you are about to release the esters and aldehydes. The aromatic and flavor elements in the wine generally benefit from swirling your wine as they get more oxygen. The exposure to oxygen begins to break the wine down, which we call “opening” the wine up.
The swirling softens both red and white wines alike. If your wine has sediment in it, it is best to decant it before putting it into a glass to swirl. While consuming sediment won’t hurt you, it is not always pleasant to have it in mouth after a sip of wine.
Swirling may also eliminate unwanted/volatile components in the wine.
It doesn’t matter if you swirl clockwise or counterclockwise, whether you are in the Northern Hemisphere or the Southern hemisphere, left-handed or right-handed.
Two Rules to swirling:
- Fill the glass only halfway up with wine. This will allow you to swirl a bit more aggressively, which will help open up the wine quicker.
- Do not be the person who makes a dramatic scene swirling the wine glass either in the air or on the table. This call for attention is not fitting for the situation.
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OK, that’s all I can fit this month. This may take a couple/few newsletters to get through all ten of the “S’s”. Let me know if you are enjoying them; I am planning to make a video of this if things align.
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Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2020 Peter Drayton, “Jump Up” Semillon Verdelho
Growing Region Ironbark Hill, Hunter Valley, Australia
Varietal Composition 51% Semillon, 49% Verdelho
Fermentation Stainless Steel
Alcohol Content 12%
Suggested Retail $30.00
WineSellar Club Price $23.39
Broad Strokes:
The Drayton Family are a winemaking dynasty in the Hunter Valley. Peter has forged his own independent way, embodying the spirit of his early pioneering forefathers. Located at the foot of the Brokenback Range in the heart of Hunter Valley, Semillon is one of the premiere white grapes of this area, originally planted by French settlers. Verdelho is native to Portugal - also known as Verdejo in Spain.
The Hunter Valley is a region of New South Wales, Australia, about 200 miles north of Sydney. The Hunter Valley is one of Australia’s best known wine regions, playing a pivotal role in the history of Australian wine and is one of the first wine regions planted all the way back in the early 19th century. Flanked by mountains to the west and north the Hunter Valley acts as a funnel, pulling cool ocean breezes into the area.
Appearance:
A wonderfully artistic label, subconsciously making me want to have a connection to the vines, grapes and the wine. Clear style bottle with a screw cap, yippee! The wine is nearly clear, with a lime kiwi sort of green tint.
Nose:
Notes of fresh melon, kiwi, and lime (perhaps another subliminal from the looks), with peaches and major honeydew melon aroma. The nose is clen and refreshing, making us want to go back for more.
Texture:
I would call this light in weight, with a bit more of an offering in body and texture. Feels clean and balanced like a summer drink before the BBQ gets lit. Lively, one might even consider it spritzy.
Flavors:
Although the blend is nearly even, I feel the leanness of the Verdelho grape dominates the flowery, waxiness of the Semillon grape. The combination of the two varietals offers a rousing, sensational cornucopia of citrus notes: lemon, lime, quince, with mango, kiwi and honeydew melon.
Serving Suggestions:
This will make a PERFECT summer-time sipper
2020 Penfolds Max’s Shiraz – Cabernet Sauvignon
Growing Region McLaren Vale, Coonawarra, Australia
Varietal Composition 69% Shiraz, 31% Cabernet Sauvignon
Fermentation American Oak, 7% New
Alcohol Content 14.5%
Suggested Retail $25.00
WineSellar Club Price $18.89
Broad Strokes:
Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then, a series of stand-out wines both white and red have been released under the Penfolds masthead.
Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon.
Appearance:
Classic Penfolds defining package: tall bottle, red cap, Penfolds signature, and then the slightly understated essential information of what is inside the bottle. Keen info on their back label, with the description of the tribute to Max Schubert, their long-time winemaker. The wine is dark red, black at the core.
Nose:
Deep and dark red and black fruits, very ripe but still refined. Ripe plum and raspberry linger over the spice box, older leather, wood-oak notes.
Texture:
Medium full in body and weight. The wine shows youthful tannins and acids, and the lean fruit is illustrating the wine needs time in the bottle or the glass to show itself off. The finish is lengthy and dry.
Flavors:
Raspberry and ripe plum fruits are first out of the gate, followed by strawberry jam, exotic wood notes, and that fine line of leather strap. The spice box component reveals cardamom, cinnamon, nutmeg and then a tight herb taste shine through. There is a touch of dairy cream, and vanilla oak rounding out the finish.
Serving Suggestions:
The wine has a 10–15-year life span. Great with steaks and red meats on the BBQ!
2021 Bocce Ball, Sangiovese, Gimelli Vineyard
Growing Region Cienega Valley, Hollister, California
Varietal Composition 100% Sangiovese
Fermentation Neutral Wood
Alcohol Content 14.2%
Suggested Retail $42.00
WineSellar Club Price $29.69
Broad Strokes:
From the winery: Sometimes our winemaking pals have barrels of wine that need a home. That’s where Bocce Ball comes in. Sprouting from humble beginnings as rogue barrels shared with friends, Bocce Ball wine has since evolved into a fun, fully-fledged wine brand. Each barrel of wine is sourced from the highest quality winemakers and vineyards in California.
Bocce Ball combines all the essence of a locally crafted wine with the joy inherent in sharing a bottle with friends. Its playful nature provides each wine lover with rich, palatable flavors that will linger long after their last sip. This wine is perfect for those who want to experience all the beauty that a California wine offers.
Bocce Ball’s sport lends itself to sharing stories, wine, and friendship; That’s why we chose the name. Bocce Ball wine pays homage to the loveable, age-old yard game. It’s competitive and fun while remaining cordial, making it a genuinely delightful game. Plus, it is one of the few sports where you can enjoy a glass of wine while you play. And who doesn’t love that?
Appearance:
The whimsical name and image on the label . . . I just love it! The concept of establishing a brand around a leisurely game that has the concept of socializing and relaxation is genius. The wine glistens with a hazy magenta color, barely dark in the middle, clear on the edges.
Nose:
Strawberry fruits with raspberry, black cherry, loads of spice, a touch of tar/asphalt/fusel, black tea, vanilla oak, and rose petals. This is exactly what Sangiovese is supposed to smell like!
Texture:
Barely making the level of medium in weight and body. High in tannins, the sweet cherry juice curbs the dryness. The wine begs for food as a companion. Long finish with a nice edge to it.
Flavors:
Ripe red plum, strawberry, earthen notes of clay, tobacco and of course the flowery notes of rose petals and lavender. The middle palate keeps expanding fruit wise.
Serving Suggestions:
The wine makes you keep wanting another sip. It excels with foods, pasta, tomato sauces . . .
2019 La Voix, Pinot Noir “Rebel Rebel”
Growing Region Quinta Del Mar Vineyard, Nipomo, Ca.
Varietal Composition 100% Pinot Noir
Fermentation 12 Months in Neutral French Barrels
Alcohol Content 14.5%
Suggested Retail $60.00
WineSellar Club Price $35.99
Broad Strokes: Previous vintages, 94 Points Wine Enthusiast
Steve Clifton, in partnership with Greg Brewer, Brewer Clifton, invigorated the area between Solvang and Lompoc that would later earn AVA status as Sta. Rita Hills with vineyard-specific bottlings of Pinot Noir and Chardonnay. In addition to these two projects, Steve’s winemaking talent has been employed by dozens of successful wineries throughout the region.
Now, with the launch of La Voix, Clifton’s first solo project dedicated exclusively to French varieties, he’s hoping to shake up the status quo again. This time, by letting the voice of each wine take center stage – with strong backup from Steve to guide them to their fullest expression.
Appearance:
I really appreciate the artwork on the label. It is whimsical but timeless, and it says a lot about what may be inside the bottle. I am thinking blue and red fruits for starters. The wine itself looks like your classic Pinot Noir juice: A pale garnet/ruby color is see through at the middle, and clear on the rim of the glass.
Nose:
Dark wood notes hover over spicy, plump, ripe cherries and plum. Hibiscus, Herbs de Provence, leather strap and a bit of red licorice.
Texture:
The subtle entry is lean and perhaps angular, with a firming note of young acid. The middle palate opens up with medium-weighted and quite solid Pinot Noir fruit. Smooth, lovely, even texture from start to finish.
Flavors:
The ripe cherry fruit pops out right away. I find myself loving this wine! Delicate flavor notes are given added punch due to the wine lingering on and on in your palate. Spices and herbs of cardamom and eucalyptus/mint, cowboy style leather, vanilla, wood notes and black pepper. At the end a very cool cherry-cola finish edged by acid and alcohol.
Serving Suggestions:
This wine is just brilliant! At this price, there is a LOT of bang for your buck. I strongly urge you to put 3-12 bottles away in your cellar and enjoy them over the next 10-15 years.
2017 Brunello di Montalcino, La Manella, Cortonesi
Growing Region Montaclino, Sienna, Tuscany, Italy
Varietal Composition 100% Sangiovese (Called Brunello in the region)
Fermentation 36 Months Slavonian Oak
Alcohol Content 14.5%
Suggested Retail $70.00
WineSellar Club Price $62.99
Broad Strokes: 95 Points WineCritic.com, 94 Points, The Wine Enthusiast
The “La Mannella” farm, owned by the Cortonesi family, covers a surface of 56 hectares (138 acres), eight (19 acres) of which especially devoted to the production of “Brunello di Montalcino”. Its wine-making activity started at the beginning of the seventies, and its vineyards are located in one of the most valuable areas of the region, both north and south-east from Montalcino. It is a young company; in fact, their first bottled vintage is from 1990. It is strictly a family business. And works according to tradition, employing also modern technologies, that help enhancing the quality of the products made. The favorable location of its vineyards, and the rocky soil where they are planted, all contribute to the making of a deep and elegant Brunello, a grape well suited also for a long ageing.
Appearance:
Archetypal Italian packaging from Montalcino. The DOCG strip at the capsule, the etched rendering of the facilities on the label. Maybe a bigger, more dramatic bottle in the future? The wine is a lovely deep ruby-red.
Nose:
Just superb! Aromatics release slowly, but eventually reveal white flowers and lavender. Then dark fruit essences of plum and dried (but sweet) cherry. Spice, wood notes of cedar, tobacco, and rosemary. Exquisitely complex and gorgeous!
Texture:
This wine has a full body feel to it, yet it also is elegant, graceful, and glides through the palate with the greatest of ease. We could describe the tannins as velvety, and there is a nice touch of acid on the finish to make the feel near perfect.
Flavors:
As with the nose, the flavor components are slow to emerge, but they do! First noticing black fruit of plum and black currant, and the red fruits of raspberry, cherry, and dried cherry. We are then transported to softer spices, (white pepper, clove, anise) wood notes, black, a touch of charred earth, and herbs of rosemary and oregano.
Serving Suggestions:
The wine has a 20-30-year life span and needs to be in our personal wine collection. It absolutely shines with food, especially lamb, beef, game, and rich pasta dishes.
2019 Penfolds, Cabernet Sauvignon, Bin 704
Growing Region Napa Valley, California
Varietal Composition 100% Cabernet Sauvignon
Fermentation French Oak
Alcohol Content 14.5%
Suggested Retail $70.00
WineSellar Club Price $56.69
Broad Strokes: 95 Points Wine Enthusiast, 94 Points, The Wine Advocate
Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then, a series of stand-out wines both white and red have been released under the Penfolds masthead.
Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon.
Appearance:
Classic Penfolds defining embossed package: tall bottle, red cap, Penfolds signature, and then the slightly understated essential information of what is inside the bottle. Keen info on their back label, briefly discussing their global winemaking philosophy. The wine is nearly black throughout, with dark crimson edges.
Nose:
I find the aromatics quite exciting and getting my full, grateful attention. Deep red plum, blackberry (pie), spice, vanilla, dark chocolate, and cherries. Noticed some savory elements of roast beef.
Texture:
The wine is suave, silky, classy, and elegant on the palate. Medium full in body and weight. It feels almost creamy in the middle palate. The finish is long lasting and gorgeous. A touch of youthful acid gives assurances for long term aging.
Flavors:
The wine is a stunner from the enticing aromatics, the sauve texture and generous, well-rounded palate. Dark cherry fruit, backed by ripe plum, Marion berry, and a hint of strawberry jam. Roasted nuts (cashew & almond), chocolate and vanilla.
Serving Suggestions:
The wine has a 15-20-year life span. This wine star needs to be in our wine collection!
Shrimp on the Barbie, Our Style
With three Australian wines in our various clubs this month, and summer coming up, I thought a “Shrimp on the Barbie” recipe would be most appropriate.
This is a simple to execute recipe, the biggest chore is deveining the shrimp. This dish works best with the largest shrimp you can acquire. I think it is also essential that you leave the shells on, cutting though the back to clean out the intestine.
By leaving the shells on, the juices of the shrimp and the marinade are captured in the shell, making the shrimp more flavorful, juicy and tender. You can see an illustration of how to do that on this link. https://www.youtube.com/watch?v=xCyJ7eF4u4s
Ingredients:
- 2 ounces Olive Oil
- 3 ounces white wine
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon quality sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne pepper (more if you like spicy)
- 2 garlic cloves minced fine
- 1.5 pounds large shell on shrimp
Method:
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In a large bowl, add the olive oil, wine, lemon juice, sea salt, black pepper, cayenne pepper and the garlic.
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Let stand for 15 minutes.
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Add the shrimp and toss until they are well coated with the marinade.
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Leave on marinade for 1-2 hours only (Lemon will “cook” the shrimp in time)
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Heat the grill to medium high heat.
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Cook the shrimp about three minutes on each side.