Wine Club Newsletter - March 2018
Bread at The Brasserie
Before we opened The WineSellar & Brasserie in 1988, we started looking for a bakery that could make our bread for us. We tasted a lot of bread from a lot of bakeries, but couldn’t find the one we had in mind.
We were keeping in mind flavor, texture, scent, and appearance. We felt it to be an important part of the dining experience, to not fight the flavors of food and wine, but rather, to complement them.
One of the bakeries asked us if they could try and make what we were describing. Of course, we loved that idea and said yes.
We then tried their different samples of bread, on a near daily basis, for weeks and kept narrowing in on the recipe we were looking for.
The bakery finally hit the nail on the head and we made it a proprietary recipe for The WineSellar & Brasserie. We are very proud of our bread and continue to receive many compliments on it. If you look at our restaurant reviews on various site on the net, you can see the quality of the bread is mentioned quite often by the reviewers.
In fact, a good friend of ours and great customer of The WS&B, told me that her sister who is celiac, eats a couple of bites of our bread when she dines with us as she says it’s worth the pain! I don’t think a compliment gets better than that!
From 1988 to this day, it is still doing its job to enhance our food & wine!
After 30 years of serving our bread we've been asked to sell it! So, it’s finally happening, sold only on Fridays to the public! $7.99 a loaf (2lbs) available in The Brasserie, The Casual Side or the Wine Shop!
Judge Gary and The Toast of the Coast Wine Competition
Once again this year, I was a judge for The Toast of the Coast Wine Competition, held at The Del Mar Fairgrounds. About two dozen fellow judges evaluated just under 800 wines in a blind format. We have two wines from Naggiar Winery & Vineyards in the Two-Rouge Club and one of them in The Gary Parker Collection, as a direct result. Enjoy them!
Published In The Coast News, February 23rd, 2018
Wine & Dine Pioneer Celebrates 30 Years of Innovation
When you look at the history of Gary Parker and his WineSellar & Brasserie in San Diego, all these past 30 years presenting a wine and dine combination of innovation and customer satisfaction, you must agree that he is San Diego’s wine guru.
Wine is in this man’s blood. There’s no other way to describe how his creativity and perception has steered and shaped the presentation of the wine and dine business in this city since 1988.
His location choice was a bold one, in a light office and industrial space in massive Sorrento Valley north of the city.
“I started out with a wine storage business then moved into wine sales and restaurant service before combining the WineSellar & Brasserie. I would buy great French wines from my storage customers and they added to a fine dining brasserie atmosphere we have upstairs (over the wine shop) that is
still going strong to this day. It caught the attention of the world renowned Wine Spectator magazine that rewarded us with their highest awards for over 20 years, The Wine Spectator Grand Award.”
Parker has always stayed ahead of the market and has introduced such innovations as a wine club, fast casual wine bar, craft beers, try it and buy it wine tastings, private wine labels, and with his wife Lori, private small group trips to far away wine countries for memorable moments with leading wineries around the world.
2016 Rococo Chenin Blanc, “Sur Lie”
Growing Region: Santa Barbara County, California
Varietal Composition: 100% Chenin Blanc
Fermentation: Steel Vats, 8 Months Sur Lies
Alcohol Content: 14.2%
Suggested Retail: $30.00
WineSellar Club Price: $24.29
Broad Strokes:
Here’s a great find from California from a very small producer, who is bent on making unique, sophisticated wines. 40 year old vines. Only 61 cases of this wine were produced!
What is Sur Lie aging?
Lees are the dead yeast cells and winemaking remnants such as grape seeds, stems, pulp, and tartrates remaining in a wine after fermentation. They settle at the bottom of the fermenting barrel or tank as sediment or muddy debris. Typically the wine is transferred to another container, a process called racking, and this sediment is left behind. With sur lie aging - French for “on the lees,” - wines are kept in contact with these dead yeast cells and are not racked or filtered. The primary goal of sur lie aging is sylistic in nature, as lees can be enriching and beneficial to the wine, giving it improved body, enhanced flavor, and aroma complexity. Generally the longer the wine is aged sur lie, the more layered and complex the resulting wine will be.
Appearance:
Big ol’ heavy bottle makes a statement for sure, and the white font stands out really well on the label. The wine is a light golden corn hue, bright and sparkling, with long and slow tears dripping down the glass.
Nose:
Peach and honey aromatics, with toasted pine nuts, lime sherbet, pumpkin pie spices, nutmeg, vanilla and touches of fresh herbs. Lovely!
Texture:
Smooth and even, long and creamy, with excellent balance. It is spritzy and lively on the palate, with an exciting fullness and depth that develops into a long-lasing, impressive finish.
Flavors:
Peach and honey come through to the palate, with mineral and chalk, apple, dough and spice, like an apple fritter. Got some Casaba melon, spice, and notes of Granny Smith apple.
Serving Suggestions:
Such an interesting, rewarding white wine. You should share this with some of your wine aficionado friends!
2015 Minervois, Domaine La Croix de Saint-Jean, Cuvee Michel
Growing Region: Minervois, France
Varietal Composition: 50% Syrah, 50% Grenache
Fermentation: Oak Vats
Alcohol Content: 14.5%
Suggested Retail: $24.00
WineSellar Club Price: $20.69
Broad Strokes:
Michel Fabre, winemaker at Cabezac, created La Croix de Saint-Jean. Most of the vineyard is located on the plateau of Cazelles, 300 m above sea level, east of Minervois. Dominated by Syrah, Grenache and Carignan, their adult vineyards produce precise reds in their fruity, fresh texture, without heaviness, a style that is often lacking in the reds of this sector. Three generations of family owned properties has brought experience, maturity and understanding to the winemaking process at La Croix de Saint-Jean.
Appearance:
Kind of hard to read the label words without spaces, but I really like it. It makes you think about the name . . . subliminal messages. Nice story on back label. The wine has a medium garnet hue, with some gray.
Nose:
Interesting, lovely nose that has evolved fruits nuances. I believe you can actually smell the Syrah and Grenache independently. The fragrance is delicate, what I might call “dusty”, with a touch of wood and black pepper.
Texture:
Velvet and satin like, it is medium-bodied and has excellent palate presence. The gentle, soft fruit entry is laced by a strawberry-like acid, which actually transfers to a drying finish. Lean, and offers a lot of interest and complexities.
Flavors:
Lots of love derived from the flavor profile. I really enjoyed the Graham Cracker like dough and spice, with essence of berry fruit, smoke, and rose petals. I was also fascinated with the mineral and stone elements, especially the touch of asphalt. Finally, after an hour or more of being open, can you say “Dr. Pepper”?
Serving Suggestions:
This wine is quite versatile, as it is not to heavy to start off with some appetizers, and has the acid that begs for foods such as juicy meats, cheeses, and tomato based pasta dishes. A total winner for the price, especially!
2015 Petite Sirah, Naggiar Vineyards & Winery
Growing Region: Sierra Foothills, California
Varietal Composition: 100% Petite Sirah
Fermentation: Barrel Aging
Alcohol Content: 14.8%
Suggested Retail: $29.00
WineSellar Club Price: $26.09
Broad Strokes:
Once again this year, I was a judge for The Toast of the Coast Wine Competition, held at The Del Mar Fairgrounds. About two dozen fellow judges evaluated just under 800 wines in a blind format. The Naggiar Petite Sirah was a favorite of mine, and we awarded it 92 points and a Gold Medal. Only 300 cases produced!
From the Winery: All our wines are hand crafted in small lots from the finest fruit in our vineyards. We strive to make wines that are exciting and delicious; wines that will exceed the expectations of our customers. Our wines are designed to have fruit forward flavors with great color, aromas, taste and a long lingering finish. A Naggiar wine is a well-balanced wine that reflects the varietal characteristics of the grape from which it is made.
Appearance:
In a thicker, impressive bottle, it has a somewhat homey feel to the label, meaning not corporate, but rather, family or small group. Naggiar and other words don’t stand out as well as I would like, however there is a story on the back label that is a nice read. The wine is nearly black, opaque at the core, inky, purple.
Nose:
Very deep, very dark black fruits, this extracted monster will need time to develop all the characteristics waiting to please and excite you. Also note blackberry, coffee, chocolate, maple syrup, roasted nuts, especially peanuts.
Texture:
It has a rich and full entry on the palate, with the feel of luscious deep fruits and well-rounded power. For such a big thing, it has outstanding balance, and a very long, lingering finish.
Flavors:
As many complex wines are when young, the flavors change dramatically as the wine is exposed to air. Black cherry (fruit and skin), savory sweet meatiness, red licorice, sweet vanilla oak, cappuccino, smoke, toasted nut and a crush of fresh herbs.
Serving Suggestions:
I want this wine with BBQ, with a big grilled steak. This wine will continue to improve for ages, my guesstimate another 10-20 years. Stash some for the price!
2015 Sangiovese, Naggiar Vineyards & Winery
Growing Region: Sierra Foothills, California
Varietal Composition: 100% Sangiovese
Fermentation: Barrel Aging
Alcohol Content: 13.8%
Suggested Retail: $28.00
WineSellar Club Price: $25.19
Broad Strokes:
Once again this year, I was a judge for The Toast of the Coast Wine Competition, held at The Del Mar Fairgrounds. About two dozen fellow judges evaluated just under 800 wines in a blind format. The Naggiar Sangiovese was a favorite of mine, and we awarded it 94 points and a Double Gold Medal. Only 300 cases produced!
From the Winery:
All our wines are hand crafted in small lots from the finest fruit in our vineyards. We strive to make wines that are exciting and delicious; wines that will exceed the expectations of our customers. Our wines are designed to have fruit forward flavors with great color, aromas, taste and a long lingering finish. A Naggiar wine is a well-balanced wine that reflects the varietal characteristics of the grape from which it is made.
Appearance:
In a taller, impressive bottle, it has a somewhat homey feel to the label, meaning not corporate, but rather, family or small group. Naggiar and other words don’t stand out as well as I would like, however there is a story on the back label that is a nice read. The wine has a dark red/black robe, some transparency, becoming bright crimson on the edge.
Nose:
Smells perfectly like a rich, well ripened Sangiovese, with a perfume of red roses, blueberry and raspberry fruits and more flower petals. I got some maple syrup, bacon and smoke, a nose worthy to the breakfast of champions.
Texture:
Medium in body, and the slightly rough edges of the wine soften dramatically after 20 minutes of air. The elegant, long, tannic finish is juicy and mouth-watering.
Flavors:
Berry compote, raspberry liqueur, bittersweet chocolate, pomegranate, smoke, meat, wood, toasty oak, walnuts, roasted nuts, hazelnuts. Yeah, it’s all in there!
Serving Suggestions:
The winery made this wine in the spirit of the noble Sangiovese grapes that make the great Brunello di Montalcino’s and Super Tuscan’s in Italy. In that vein, we would suggest any foods Italian that would need a red wine. Cellar 8-15 years.
2013 Andrew Will, Two Blondes
Growing Region: Yakima Valley, Washington
Varietal Composition: 44% Merlot, 34% Cabernet Sauvignon, Cabernet Franc
Fermentation: 18 Months 35% New French Oak
Alcohol Content: 14.5%
Suggested Retail: $62.50
WineSellar Club Price: $53.99
Broad Strokes:
Andrew Will Winery’s estate vineyard, TWO BLONDES, is located in Zillah Washington, just outside of Yakima. The vineyard is named for Chris Camarda’s late wife, Annie, who was a 6’2” blonde, and their partner in the vineyard, Bill Fleckenstein’s wife, Melody, who is also blonde. The 30 acre vineyard was planted in 2000 and is located in the Yakima Valley AVA.
Review by Robert Parker: 93 Points
“One of the more perfumed, lively and complex (at the moment anyways), the 2013 Two Blondes Vineyard continues the string of fabulous vintages from this vineyard. I continue to think these Bordeaux blends from Chris Camarda are some of the most impressive, balanced, and age-worthy wines coming out Washington State. These wines certainly deserve a place in your cellar.”
Appearance:
Distinctive, though not understated label, I like the packaging very much. The wine is dark red and purple, with bright red edges at the rim.
Nose:
Black cherries, rose petals, strawberries, smoke, black stones, and the dark wood scents are totally captivating.
Texture:
The texture on this wine is absolutely beautiful! It reminds me of the mouth-feel I love from the wines of Bordeaux . . . elegant, long, smooth, balanced, sophisticated. In fact, this wine is reminiscent of the “Old World” and “New World” combination of styles I have referred to in the past.
Flavors:
Straight from the nose, dark cherries, strawberries, smoke, stones, and toasted oak all star in the show. I also got some white chocolate, cinnamon, fresh grilled bread (yeasty) and boysenberry jam.
Serving Suggestions:
What could be hotter than a 93 point Blonde? TWO BLONDES! OK, bad joke, but that’s me sometimes. This goes in our cellars for 10-15 years, and the rewards at that time will be fantastic!
Baked Penne with Roasted Vegetables
Here’s a recipe I have used a couple of times. I personally use non-gluten pasta and it comes out great!
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups fresh peas
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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