Wine Club Newsletter - January 2019
The Best Way to Wash Wine Glasses, According to Wine Pros
And your secret weapon to really making them gleam.
Well, now that we are finished our holiday and year-end celebrations, we no doubt turn our attention to getting back to reality, and cleaning up. I found this interesting, informative article for those of use who wash hundreds if not thousands of wine glasses every year. At home, it seems I wash glasses everyday, and I gleaned a couple helpful tips. (GP)
This holiday season, you’ve probably been diligently cleaning, organizing, and planning for the big event, checking items off your to-do list one by one. But is “clean wine glasses” on that list? If not, it totally should be.
There’s nothing more frustrating than realizing mid-party that all your stemware (and even those sans stems) have water spots on them—ultimately harmless, but it definitely ruins the aesthetic appeal of a perfectly poured glass of vino. To help you get your glasses pitch-perfect and ready for any event, we turned to expert Melanie Wynne for advice.
Currently the marketing and PR coordinator for Moshin Vineyards in Sonoma County's Russian River Valley, Melanie has previously worked in a boutique wine shop and a winery tasting room, cleaning upwards of 3,000 wine glasses! We think it’s safe to say she knows her stuff.
The Dishwasher Is Your Friend
Don’t believe the myth that you can’t put wine glasses in the dishwasher. Melanie says it’s actually the best way to go for a thorough clean.
You’ll want to check the care instructions on your wine glasses to see if they’re dishwasher safe—most are, but some have specific instructions attached. For instance, Riedel crystal, one of the top names in the industry, is safe for the dishwasher, but they recommend a using a particular brand of appliance. “To ensure that our glasses are cleaned gently, we specifically recommend that they are washed in a Miele dishwasher. This produces better results than washing them by hand,” says CEO Maximilian Riedel.
No matter what kind of glasses you’re washing, you’ll want to carefully place them in the stemware rack, making sure they’re not touching any other metal or glass, which can cause scratches.
Further, Melanie recommends using a specific setting to prolong the lifespan of your glasses: “Be sure to use the air-dry setting, as the heat-dry setting may dull your wine glasses over time.”
When In Doubt, Wash It By Hand
If your wine glasses aren’t dishwasher safe or you’re just nervous to put them in the dishwasher—after all, they can be quite pricey—you can always wash them by hand. “If you wash your glasses by hand, hold each glass by the bowl—rather than the more delicate stem—low in the sink, swirling water over the whole glass and a miniscule amount of any dishwashing liquid on the outside, including the rim,” says Melanie. “No matter how you clean your glasses, water spots are likely, but you'll discourage them if you dry your glasses as soon as humanly possible,” she continues.
Meet Your Secret Weapon: Microfiber Towels
Any wine expert will tell you the difference between an OK wine glass and a brilliant one is polishing, as this will remove any water spots or blemishes, helping the glass to really shine.
When it comes to polishing wine glasses, a microfiber cloth is an absolute must-have.“Use two microfiber towels to dry and polish your glasses,” explains Melanie. You can usually get a large pack online easily and affordably.
Pay attention now, because we’re going to share her tried-and-true technique for the perfect polish: “Hold onto the glass's base with one towel-covered hand, and the bottom of the glass's bowl with the other. Turn gently in one direction and rub lightly on any water spots.”
“Keep a little grappa (clear grape brandy) in a spray bottle,” she shares as a hot tip. “Use it on any lipstick marks or dark wine stains. This will clean your glasses without adding any unwanted flavors or odors.”
by: CAMRYN RABIDEAU, FOOD 52 Magazine
Join us for Friday Night Date Night!
We all have busy schedules, but we would like to help you set aside time for each other!
Beginning Friday, January 4 and Fridays from then on after we are offering a "Date Night" Package. For $25 your meal will end with 2 glasses of 20 year Taylor-Fladgate Tawny Port and a dessert of your choice to share (up to a $44 value!).
Mention "Date Night" when you make your reservation and we will see you soon!
Chateau La Nerthe Wine Dinner
Saturday, January 12
One of the more recognized Chateau in the Rhone Valley of France, we will be presenting their line up of wines paired with Brasserie cuisine designed to match each wine.
Reservations are a must! 858-450-9557
2016 Lancaster Estate, Winemaker’s Cuvee
Growing Region: Alexander Valley, Sonoma County, California
Varietal Composition: 97% Cabernet Sauvignon, 3% Merlot
Fermentation: 15 Months French & American Oak, 30% New
Alcohol Content: 14.9%
Suggested Retail: $100.00
WineSellar Club Price: $85.49
Rated 94 by Robert Parker’s Wine Advocate
Broad Strokes:
Our 2016 Winemaker’s Cuvée is composed of Cabernet Sauvignon and Merlot from the northern tip of the Alexander Valley AVA east of the Russian River. The combination of this warm climate and its alluvial and gravelly loam soil is ideal for creating balanced wines of complexity, concentration, and richness.
The 2016 growing season brought fruit of exceptional quality and concentration. We had sufficient rainfall in the winter to help alleviate dryer than average conditions in recent years. Temperatures were moderate with some minor heat spikes in June and July. However, a cooling off period in August led to ideal conditions at harvest. The wines from this vintage have great uniformity, concentration and outstanding balance.
Appearance:
The Lancaster Estate is a classy package, with a clean and focused presentation, and embossed letters. One of the few wine bottles I’ve ever seen with a Global Positioning marker on it. The wine is almost black all the way through, with a bit of purple on the rim of the glass.
Nose:
The focused and assertive nose is deep, complex and beguiling. With scents of cassis, blackberries, black currant, wood, smoke, dark olives and herbs . . . it’s a WOW!!!
Texture:
A brilliant combination of power and elegance, with the dense fruit balanced beautifully by supple tannins and well-integrated youthful acid. Your mouth will not forget this soon!
Flavors:
Mulit-layered and complex, a wine cornucopia if you will. Lots of black fruits, blackberry, dark plum, blueberry, and even black raspberry are in the flavor profile of this beauty. Wood-notes of vanilla, oak, dark wood, roasted nuts, grilled bread, charcoal are enhanced by a perfect touch of smoke. A wondrous beauty!
Serving Suggestions:
What can I say? You NEED to sock some of this away for a decade or two, and make sure you have some on hand for near term enjoyment.
2014 Reynolds Family, Pinot Noir, Los Carneros
Growing Region: Napa Valley, California
Varietal Composition: 100% Pinot Noir
Fermentation: 30% New French Oak, 70% Neutral Oak
Alcohol Content: 4.5%
Suggested Retail: $42.00
WineSellar Club Price: $35.99
Broad Strokes:
Winery Says: Steve and his father dreamt of building a winery together and their vision became reality when he and his wife Suzie traded Steve's dental practice for the life of wine growers in 1994. The property was a 100-year old chicken ranch that needed lots of love but was full of potential. It took them over a year to clean up and begin renovations. Steve acted as general contractor, and he built everything from the fences to the tasting room.
The winery is Tuscan style, one of Steve's father's favorite winegrowing regions, and it is surrounded by 10 acres of Cabernet Sauvignon, planted in 1996. They now create seven wines, including a Chardonnay, two Pinot Noirs (from the Russian River Valley and Los Carneros), a Merlot, the Estate Cabernet, a Reserve Stag's Leap Cabernet Sauvignon and a red wine blend appropriately called "Persistence".
Appearance:
Kind of a pretty package, this one. I like the color of the label and the dark capsule, but find the gold lettering hard to read unless the light is shining on it just perfectly. The wine is a dark brick red, getting light out by the edges of the glass.
Nose:
The nose is floral, aromatic, rich, but in balance for Pinot Noir. Look fro dried cherries, ripe cherries, purple flowers (violets), wood bark, raspberry and strawberries. Touch of smoke, wood and vanilla are lovely as well.
Texture:
Excellent Pinot Noir characteristics: long and even, delicate yet flavorful, with a touch of ripeness to it. Very pleasant entry, rich and inviting, feeling silky and smooth all through the long finish. Well-melded tannins.
Flavors:
Sweet and lovely Pinot Noir fruit, with notes of black cherry, wood and bark, smoke, roasted meat, strawberry, kirsch, and a hint of eucalyptus. Super pleasant finish makes you want to keep drinking more and more!
Serving Suggestions:
Here is a 4-5 year old Pinot Noir that is showing ability to age, yet drinking wonderfully right now. It is a winner, ENJOY!
2013 Gallegos, Dos Hermanos
Growing Region: Napa Valley, California
Varietal Composition: 50% Merlot, 50% Petite Sirah
Fermentation: 30% New French Oak, 70% Neutral Oak
Alcohol Content: 14.5%
Suggested Retail: $42.00
WineSellar Club Price: $35.99
Broad Strokes:
Winery Says: Rancho de Gallegos, owned by Ignacio’s brother Maurilio Gallegos, is nestled in the heart of Rutherford on Napa Valley’s main Highway 29. It is one of the oldest merlot producing vineyards in the Napa Valley, with the first vines being planted in the late 1980s. This vineyard has been cared for by Maurilio and his sons since its first planting. Its low yields provide for a merlot grape intense with color and flavor unique to its site and farming practices. Our petite sirah grapes come from an east facing petite sirah block in the eastern hills of Rutherford. Morning sunlight and afternoon shade provide the dense color and delicate tannins.
Appearance:
Nice looking bottle and label, providing a simple, yet straightforward message to the consumer. I like the back label story as well, although it challenges my decades of squinting visions. The wine has a deep black coloring at the core, yielding to brilliant crimson on the finish. No sign of being 5 years old yet.
Nose:
Very deep, dark and blackberry with ripe plum notes. Roasted nuts, (particularly black walnuts), with vanilla oak, black cherry, maple syrup, and chocolate. To put it simply, it’s a lovely thing to stick your nose in to.
Texture:
A powerful fruit impact keeps expanding well after the initial first impression on the palate. Slightly drying middle, while rounding out nicely on the finish. Not to the level of a fruit bomb, but it does pack a nice punch. Let’s call it opulent.
Flavors:
Boysenberry fruit, blackberries, black pepper and vanilla stand out first thing. Then we get the oak, roasted nuts, chocolate, cherry, and even blueberry is in there. Some cranberry fruit is softened by a milky/dairy sweetness, which I really loved.
Serving Suggestions:
The 2012 vintage of their Dos Hermanos wine was rated 90-92 points by Robert Parker. The winery believes the 2013 will age another 20 years, and I agree with that. Delicious on its own, it will also be fabulous with grilled meats.
2017 Tahbilk, Marsanne
Growing Region: Magambie Lakes, Central Victoria, Australia
Varietal Composition: 100% Marsanne
Fermentation: Steel Tanks
Alcohol Content: 12%
Suggested Retail: $18.00
WineSellar Club Price: $15.29
Top 100 Wines in 2017, 94 Point rating
Broad Strokes:
From the winery: Established in 1860 Tahbilk is one of Australia's most beautiful and historic family owned wineries. Located in the Nagambie Lakes region of central Victoria (120kms north of Melbourne), one of the nation's premium viticultural areas. The property comprises some 1,214 hectares of rich river flats with a frontage of 11 kms to the Goulburn River and 8 kms of permanent backwaters and creeks. Purchased by the Purbrick family in 1925, Tahbilk is home to 5 generations.
The name Tahbilk originates from our location, which the local aboriginal people first referred to as "tabilk-tabilk", meaning "place of many waterholes". Originally spelled Tabilk, the 'h' was added later.
Appearance:
The label shows the awards and ratings, which is cool. Clear bottle, screw cap closure, interesting back label story. The overall label presentation reminds me of a US newspaper from a hundred years ago or so, using many different fonts. The wine has a pale straw and white corn hue, and is clear and shimmering.
Nose:
Aromatics were constantly changing, but here ar e the things we noticed: lime, pear, white tree fruit, apple skin, white flower (jasmine, honeysuckle, ginger flower), mineral, chalk, Mandarin orange, casaba melon, hint of caramel, five spices, and a bit edgy at times.
Texture:
Dry entry, the wine is medium in weight and body. It has an even feel, not heavy, with a subtle citric acid that cuts through to the finish. It takes on a creamy component when food is introduced.
Flavors:
Exactly like the nose! You can add lemon meringue pie, honey (as well as beeswax), and guava to those components.
Serving Suggestions:
Great with food!!! All kinds! The acid will hold to many dishes you put forth. The winery says it will age for 6-8 years from now. I will put a few bottles in the cellar and check it out.
2016 Shokrian Vineyard, GSM, Estate
Growing Region: Central Coast, Santa Barbara County, Ca.
Varietal Composition: 40% Grenache, 40% Syrah, 20% Mourvedre
Fermentation: French Oak & Stainless Steel Tanks
Alcohol Content: 13.5%
Suggested Retail: $32.00
WineSellar Club Price: $26.99
Broad Strokes:
From the Winery: Shokrian Vineyard – Our mission is to farm the best wine grapes in a natural, eco-friendly environment by enhancing the natural balance between the fruit and the vines for handcrafted, boutique wineries as well as our own estate made wines.
Shokrian Vineyard uses sustainable as well as organic and biodynamic farming practices. All our fruit is hand-picked in cool climates where our estate winemakers let the grapes express themselves into wines without the aid of additives, adjustments or enhancements. All of our wines are made with native yeasts and fermented to the sounds of Colman Hawkins, Miles Davis, John Coltrane, and other Jazz giants, then quietly aged in French oak and stainless steel tanks.
Appearance:
Overall a very pretty package, the purple label to reflect the color of the wine (skin of red apple, cherry). It’s hard to read “Shokrian” on the label, which you think they would want it to stand out more for branding purposes. Viscous wines drips slowly down the bowl.
Nose:
The nose is muted, turning delicate after 30+ minutes in the glass. Intriguing notes of anise, cherry, black tea, earth and dark wood. Later, earth, dark wood, cocoa, wet soil and tar.
Texture:
The wine is medium in body and fruit density. The fruit is bracketed by a fine thread of balancing acid, reminding me very much of a California version of a Cotes-du-Rhone from France. The finish is even, smooth, and this wine greatly enhances food.
Flavors:
Cherry, licorice, anise, nutmeg and essence of warm, rich dark wood are really cool. Notes of sarsaparilla (root beer), tar, wet earth, truffle, mushrooms, white pepper, wild honey and wax. Maybe the wax is a by-product of the vinyl recordings of jazz Shokrian uses in their cellars to serenade the wines.
Serving Suggestions:
I think this would be great with a grilled steak. I had mine with liver mousse pate’, which was quite excellent!!!
Caramelized Pork Ribs
Part of the wine tour we conducted in Chile last year included a cooking demonstration at the “Food & Wine Studio” of Pilar Rodriguez.
Pilar attended the prestigious school of Culinary Arts Le Cordon Bleu in Paris. After completing her studies, she worked with the prominent French chef Christian Le Squer at the restaurant Ledoyen, which is awarded three Michelin stars.
This is one of the items we made for lunch, which I loved and want to share. One of out tour attendee’s made this when we got home, and said it turned out amazing!
Ingredients:
- 4-5 lbs of pork ribs
- 1 cup of orange juice
- 1 clove garlic, crushed
- 2 tablespoon olive oil
- For Roasting Juice:
- 2 cups of orange juice
- ½ cup balsamic vinegar
- 4 tablespoons honey
- ½ tablepoon Fleur de Sel
- ½ teaspoon black pepper
- 1 clove garlic, crushed
Method:
- Preheat oven to 230 Degrees.
- In a bowl, mix the “Roasting Juice Ingredients”
- In a heated pan, add olive oil and sear the on both sides
- In a baking pan, place the ribs bone side down
- Brush the ribs with the orange juice and garlic glaze and cook for about two hours at 230 degrees, brushing the meat with the glaze about every 20 minutes
- When meat is done, remove to a bowl and place back in oven to keep them at temperature
- Remove cooking juices from the pork to a tray and set aside
- To the baking pan that had the ribs, add ½ cup or so of water and scrape with a wooden spoon
- Using a fine sieve, strain all the cooking juices and reserve in a small pan
Let it rest, then de-fat it before serving