Wine Club Newsletter - February 2022
Champagne Glass Pyramid Sets New World Record
More than 54,000 Champagne coupes have been used to set a new world record for the ‘largest drinking glass pyramid’.
At twenty-seven feet tall, a three-sided pyramid made from 54,740 Champagne glasses has officially set a new Guinness World Record for the ‘largest drinking glass pyramid’. A specialist team spent five days between Christmas and New Year delicately constructing the wine glass tower at luxury Dubai resort Atlantis, The Palm, which announced the news.
It said the attempt was co-organized by Moët & Chandon, as part of Champagne house’s ‘Effervescence’ event series. Guinness World Records officials were on-hand to adjudicate.
Netherlands-based Luuk Broos Events built the pyramid, beating its own previous record – set in Madrid in 2017.
Lotte Broos, of Luuk Broos Events, said, ‘Building a tower of this size is no small undertaking and over half of our team are actually made up of surgeons due to the level of discipline, focus and a steady hand that it requires….especially for the last few meters.’
At the unveiling in Dubai, ballerinas twirled around the glass pyramid, and guests watched as a jeroboam of Moët & Chandon was poured onto the glasses below, said Atlantis, The Palm.
Yet the pyramid’s existence was relatively short. The resort said the tower remained in place until 1 January, but that glasses used would be recycled and turned into glassware for Atlantis, The Palm’s 1,548 rooms and suites.
Laurent Dominguez, general manager of Moët Hennessy Middle East, said that Moët & Chandon’s association with Champagne pyramids dated back to the late 1950s.
‘In 1983, to mark its 240th anniversary, Moët & Chandon established the first world record for the highest champagne pyramid with 2,757 crystal glasses,’ Dominguez added.
After the record in Dubai, Luuk Broos said it had donated funds to ‘The Forgotten Child’ charity.
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Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2020 Dry Syrah Rosé, Jeremy Wine Company
Growing Region East Lodi, California
Varietal Composition 100% Syrah
Fermentation Stainless Steel Tanks
Alcohol Content 13%
Suggested Retail $25.00
WineSellar Club Price $19.79
Broad Strokes:
The Winery Says: From our head pruned Estate Syrah vines in east Lodi. We chose to pick at a slightly lower brix of 22 in order to restrain the alcohol and retain the natural acidity. These vines are finicky, yielding only 2-3 tons per acre, considerably lower than the typical 4-8 tons of other vineyards. You’ll notice the rich color, this is from destemming and overnight cold soaking the grapes before gently pressing. The overnight cold soak allowed us to extract velvety tannins and soft aromas. Post press we controlled a long slow fermentation to retain the vibrancy of aroma and color.
Appearance:
The first thing you notice is the darker, extracted coloring through the clear glass bottle. Some may associate that look with a sweet wine, but that’s not the case here. And did you notice? The heart shaped label perfect for Valentine’s Day! The front label is hard to read, but it’s not really necessary when the label is in the shape of a heart. How many of those do you ever see?
Nose:
The delicate aromatics brings to the senses the fruit of white cherry, pink grapefruit, red apple (especially the skin of), along with mild spices, cardamom. It is quite fresh, clean, and again, delicate.
Texture:
The medium bodied wine enters the palate as a smooth, even, luscious and very harmonious wine. It feels great in the mouth, lightly lingering and providing a beautiful, velvet like finish with a line of fine acid. It makes you salivate.
Flavors:
You know when you open up a very ripe pomegranate and you have some really dark seed/berries oozing juicy fruit and provides such a lovely taste? That is the fruit impression I got on this wine. Gorgeous fruit, with the white cherry, ripe citrus (tangerine) from the nose making itself known on the flavor palate.
Serving Suggestions:
This wine is super-versatile. It is delightful by all by itself, yet it lines up nicely to various foods. I had mine with a mild cheese and strawberries. Yummy!
2014 Malbec, Bonneau
Growing Region Sonoma Valley, California
Varietal Composition 100% Malbec
Fermentation 24 Months French Oak
Alcohol Content 14.5%
Suggested Retail $33.00
WineSellar Club Price $28.79
Broad Strokes: Only 240 Cases Produced, WineSellar takes 10% of Production.
The Winery Says: Bonneau winery is operated by the third generation of Bonneau’s with family history dating back to the early 1920’s in the Sonoma-Carneros appellation.
The Bonneau’s originally came to America from the vineyard lands of Bordeaux, France and began farming a 70-acre parcel of land just south of the town of Sonoma. After growing and providing Chardonnay grapes to several well-known wineries in both Sonoma and Napa, the family launched its own label in 2002 and our Bonneau Chardonnay was born. Over the past 20 years we have also added additional fine wines to our list including Sparkling, Pinot Noir, Cabernet, and Zinfandel.
Appearance:
This is the kind of label that reminds me of artwork from generations past, perhaps because of the font type? I don’t know, but the label reads perfectly clear. It needs to, because finding a 100% Malbec from the year 2014 from Sonoma is a rare bird indeed. The wine is black at the core fading off to a ruby red rim.
From The Winery:
It is a rare occurrence when I hand over the reins to another of my tasting notes, but honestly, I could say it no better than the winery: (GP)
A complex, dynamic and thoroughly luscious red, especially now with over 7 years bottle age on it, it is an explosion of unique flavor, an expression of the fruit grown by the illustrious Ty Caton, one of Sonoma's legendary growers.
It is dark, rich and very complex, the aromas alone are worth the price of admission... Deep, lush and savory with wild berries of all sorts, especially mountain blueberries, blackberries, plum skin and fig, with hints of sweet molasses and violets, and a touch of leather and exotic spices.
The mouthfeel is plush and rich, with a juicy finish that lasted well over a minute
Serving Suggestions:
I would add the wine has a lovely smoothness to it, and is perfect for drinking right now and for another 3-5 years from now as well.
2017 Eco Terreno Cabernet Sauvignon, Estate
Growing Region Alexander Valley, California
Varietal Composition 76% Cabernet Sauvignon, 12% Merlot, 5% Cabernet Franc, 4% Petite Verdot
Fermentation American Oak, 40% New, 60% One Year
Alcohol Content 14.4%
Suggested Retail $42.00
WineSellar Club Price $28.79
Broad Strokes:
From the Winery: Founded in 2012, Eco Terreno Wines is an authentic reflection of place, representing a vineyard truly committed to its land and environment. Our founder and winemaker, Mark Lyon, has been crafting wines for over forty years. He brings a sense of unbridled passion and dedication to each vintage he creates from our 100% estate grown grapes. Mark’s respected winemaking techniques bridge “old World” and “New World” traditions, highlighting biodynamic farming methods.
Mark was named “Winemaker of the Year” by Restaurant Wine Magazine in 2004. In 2005, Mark was awarded the “Distinguished Alumni Award” from UC Davis. The Biannual award has been given to prominent industry leaders such as Robert Mondavi and Justin Meyers. Bill Foley retained Mark as Winemaker when he bought Sebastiani Vineyards in 2009.
Appearance:
I love that Eco Terreno is so dedicated to biodynamic farming and uses exclusively Estate-grown grapes. The graphic image at the top of the bottle is delightful, however it is not a great fit for the more standardized label below it. The wine is black at the core, magenta on the rim, drips slowly.
Nose:
The lovely nose has that wonderful, distinctive blackberry/dark berry fruit that I associate with Alexander Valley Cabernets. Prominent and juicy, with assertive roasted nuts (hazelnut), Morel mushrooms, truffle, violets and black plum.
Texture:
Medium in body and weight. Firm, but not overly tannic, well balanced, and has a slightly drying finish. That finish will bode well for having with food and/or laying down in the cellar for years to come.
Flavors:
The deep purple/blackberry fruit is totally engaging! The wood treatment brings to mind roasted hazelnuts and sugar pine bark. Adding a nice degree of spice (cinnamon, cardamom) with rosemary herbs.
Serving Suggestions:
Drink now or hold for 5-15 years.
2018 Brick Barn, Red Blend
Growing Region Santa Ynez Valley, California
Varietal Composition 80% Syrah, 20% Grenache
Fermentation 24 Months French Oak Aging
Alcohol Content 14.2%
Suggested Retail $52.00
WineSellar Club Price $44.99
Broad Strokes:
From the Winery: The 35-acre Brick Barn estate vineyard lies just north of the Santa Ynez River in a largely unexplored winegrowing corridor near the city of Buellton in the western Santa Ynez Valley. This wine represents a barrel selection featuring three Grenache clones and two Syrah clones, all planted to individual blocks along an upper highland at an elevation of 550 feet. Here, rocky loam and limestone soils provide ideal conditions for classic Rhône varieties.
Persistent sun exposure ensures ripe flavors, while the Pacific Ocean—just 10 miles away—delivers daily cooling that maintains fruit acidity and structure. These conditions combine to create a unique growing environment that speaks through our wines.
Appearance:
The wine comes in a handsome package, with no foil to cover the cork. The label is easy to read, simple, yet dynamic graphics. The liquid has that Chateauneuf-du-Pape look; dark, but not opaque at the core, with a brilliant ruby red edge to it.
Nose:
Speaking of Chateauneuf-du-Pape, it has that classic Rhone Valley aromatic features, meaning dark red and black fruits, strawberry, earthen soil, black pepper, black tea, and crushed herbs.
Texture:
Just a touch larger than what I consider medium in body and weight. It Has a bit of youthful verve (acid, liveliness) on the palate entry, and gains a more generous mouthfeel in the middle. The finish is clean, even, and lovely.
Flavors:
The wine changes quite a bit for the first 30-45 minutes after you open it, becoming more expressive and complex. Red and black fruits (from the nose) are forward. Noting a bit of licorice, cherry cola, mouth-watering dark plum, some damp earth/dark soil, and hints of white and black pepper.
Serving Suggestions:
I am buying six to twelve bottles for myself…ok, probably twelve. Drinking over the next 3-8 years with pasta and game meats, with olives and herbs.
2017 Syrah, Dark Water
Growing Region Santa Maria Valley, Alamo Creek Ranch, Ca.
Varietal Composition 100% Syrah
Fermentation French Oak Aging
Alcohol Content 15%
Suggested Retail $65.00
WineSellar Club Price $59.39
Broad Strokes:
From the Winery: “Dark Water was a vision shared amongst two friends while enjoying a glass of wine. With a desire to produce fatto a mano (handmade) wine, readily available for the wine community, Reggie and David began their journey. Reggie Pagaling, a native entrepreneur, began exploring the wine industry in the early 2000’s. Reggie’s deep roots in his culture led him on a path to meet David, the winemaker, who brought his extraordinary skills to the forefront. A descendent of an Italian wine making family, David’s love for wine has taken him to three continents. While in the Toronto area of Canada, David honed in his skill and achieved Level 2 Sommelier recognition, further enhancing his winemaking ability before bringing his talent to California.”
Appearance:
Dark, metallic laced package highlights the cool image of an underwater partner in our lives. The word “Syrah” gets lost, but otherwise inviting and soulful feeling. The wine has a perfect appearance from a solid dark core to a fresh-brick red, and finally to clear on the edge.
Nose:
Solid and awesome Syrah Varietal aromatics, with black currants and licorice, as well as herbs and dark soil. This one is very pretty and pure, quite gorgeous and intoxicating. I kept my nose in the glass enjoying its purity for quite some time. Earthy, stinging red fruit!
Texture:
Firm mouthfeel overall, medium to medium full in body and weight. Seemingly tight and closed, the wine is showing some youthful spunk while exhibiting championship breeding. Fun to see it evolve in the glass.
Flavors:
Lots of flavor sensations come to me: roasted red bell pepper (and its oil), espresso, clay, soil, earth. I also got notes of smoke, perhaps bacon/ham as well. Folks, this may be a bit outside of my typical wine vernacular, but it is FANTASTIC! I drank through this all night long loving the wine life.
Serving Suggestions:
I am buying six to twelve bottles for myself….ok, probably twelve. I want to enjoy this wine one day a year for the next twelve years.
2015 Cabernet Sauvignon, Bonneau, Caton Vineyards
Growing Region Moon Mountain District, Sonoma Valley, Ca.
Varietal Composition 100% Cabernet Sauvignon
Fermentation 30 Months French Oak
Alcohol Content 14.5%
Suggested Retail $44.00
WineSellar Club Price $39.59
Broad Strokes: Only 240 Cases Produced, WineSellar takes 10% of Production.
The Winery Says: Bonneau winery is operated by the third generation of Bonneau’s with family history dating back to the early 1920’s in the Sonoma-Carneros appellation.
The Bonneau’s originally came to America from the vineyard lands of Bordeaux, France and began farming a 70-acre parcel of land just south of the town of Sonoma. After growing and providing Chardonnay grapes to several well-known wineries in both Sonoma and Napa, the family launched its own label in 2002 and our Bonneau Chardonnay was born.
Over the past 20 years we have also added additional fine wines to our list including Sparkling, Pinot Noir, Cabernet, and Zinfandel.
Appearance:
This is the kind of label that reminds me of artwork from generations past, perhaps because of the font type? I don’t know, but the label reads perfectly clear. I like the family coat of arms on the label, and I wish the “Caton Vineyard” was in larger font. The wine has a beautiful appearance, Black at the core, magenta on the edge of the glass.
From The Winery:
It is a rare occurrence when I hand over the reins to another for my tasting notes, but honestly, I could say it no better than the winery: (GP)
The Cabernet Sauvignon grapes for this Bonneau wine were grown at the Caton Vineyards on the slopes of the eastern foothills of Sonoma Valley in the Moon Mountain District.
The rocky clay soils and the southerly exposure make for ideal growing conditions. The grapes were fully mature at harvest, producing a wine with intense aromas and flavors of black raspberry, black cherry, mocha, chocolate cocoa, vanilla and clove.
Rich, round and supple tannins help produce a smooth texture with a fully integrated structure that leads to a deliciously long, luscious and mouth-watering finish. It is ready for drinking now or aging in the cellar for another ten years.
This wine pairs well with asiago and blue cheeses, figs, pears, nuts, hearty pastas, roasts and steaks.
NV Champagne Gounel-Lassalle
Growing Region: Premier Cru Chigny Les Roses
Varietal Composition (Cepage) : 34% Chardonnay, 33% Pinot Meunier, 33% Pinot Noir
Vinification (From the winery): Methode Champenoise,
Dosage: 8 g/l
Alcohol Content: 12%
Suggested Retail: $80
WineSellar Club Price: $59.39
From the Winery:
Arnaud Gounel, now represents 4th generation. Champagne Gounel-Lassalle is
located in Chigny les Rose in the heart of the Montagne de Reims.
Appearance:
Golden hue
Nose:
Macadamia nuts, cashews, golden apples, white flowers
Texture:
Small, persistent bubbles
Flavors:
Sea spray, cashews, baked apples, ginger, lemon zest, and grapefruit.
Serving Suggestions:
Order from your favorite Indian restaurant. Pair with Malai Kofta!
NV Sabine Godme, Brut Rosé
Growing Region: Grand Cru Verzenay
Varietal Composition (Cepage) : 85% Pinot Noir, 15% Chardonnay
Vinification (From the winery): Methode Champagnoise, 3 years aging on the lees
Dosage: 6 g/l
Alcohol Content: 12%
Suggested Retail: $50
WineSellar Club Price: $40.49
From the Winery:
Only 100 cases produced. A Champagne house established in 1930,
now celebrating its 4th generation.
Appearance:
Vivid Peony Punk Hue
Nose:
Black cherries, blood orange zest, red roses
Texture:
Playful beading
Flavors:
Pomegranates, cherries, raspberries, strawberries, watermelon
Serving Suggestions:
In honor of Lunar New Year, pair this with Char Siu, a delicious Chinese BBQ pork dish!
Porcini Beef Pot Roast
There are numerous ways to braise tough cuts of beef for pot roast. While “fork-tender” is generally the term to imply proper doneness, we believe you should be able to cut it with a spoon. Feel free to tuck in some root vegetables for the last hour or so of cooking, or slow-roast sweet potatoes while braising for a complete meal. If you can’t find dried porcini mushrooms, consider other varieties, such as shiitakes and morels.
Makes 4 to 6 servings.
Ingredients:
- 1 ounce dried porcini mushrooms
- 3 cups hot water
- One (2- to 3-pound) well-marbled boneless chuck roast
- 2 tablespoons vegetable oil or another neutral oil
- 2 medium yellow onions (about 14 ounces total), chopped
- 4 garlic cloves, roughly chopped
- 1 1/2 teaspoons dried thyme
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- Kosher salt
- Finely ground black pepper
Method:
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Position a rack in the middle of the oven and preheat to 300 degrees.
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Meanwhile, soak the porcini in the hot water for 30 minutes.
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Using a slotted spoon, transfer the mushrooms to a fine-mesh sieve (reserve the soaking water). Rinse the mushrooms under cold, running water, drain and coarsely chop.
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Strain the mushroom soaking liquid through a mesh strainer into a bowl.
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Generously season the meat all with the salt and pepper.
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In a large Dutch oven or other large ovenproof pot with a lid, over medium-high heat, heat the oil until shimmering.
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Add the meat and brown on all sides, 15 to 20 minutes total; transfer meat to a platter.
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Add the onions, garlic, thyme and the mushrooms, sprinkle with some salt and pepper, and cook, stirring frequently, until the onions start to soften and become translucent.
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Add the tomato paste and cook, stirring frequently, for 1 minute more.
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Add the red wine and deglaze the pan, scraping up any bits stuck to the bottom.
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Add the seared meat, with any accumulated juices, along with enough of the mushroom soaking liquid to come about halfway up the meat.
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Bring to a simmer, cover and transfer to the oven.
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Cook for about three hours flipping the roast and checking on tenderness every 45 minutes. Transfer the meat to a large, rimmed platter and skim the fat from the braising liquid.
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Taste the braising liquid and season with additional salt and/or pepper, if desired, then pour it over the pot roast and serve warm.