Vault Masters Club Vault Masters Wine Club Tasting Notes Food Pairing Celler Cooperatiu de Gandesa Spinach Risotto Somdinou White 2015 • 10-ounce package frozen chopped spinach The building of Gandesa Cooperative Winery was • 3 cups chicken broth designed by Cèsar Martinell i Brunet, a disciple and • 1 cup water mentee of Gaudi who he met during a visit to the • 1 cup fi nely chopped onion Sagrada familia of Barcelona. This was one of his fi rst projects. The story goes that, when the cooperative • 2 tablespoons olive oil members were looking for a loan for the construction • 1 cup long-grain rice of the building, the director of the bank agreed to give it to them with the condition that they hire Cesar • 1/3 cup dry white wine or dry vermouth Martinelli, his grandson, as the architect. From 1918 to • 1 teaspoon Pernod if desired 1925 he built 40 buildings used for the production of • 1/2 cup freshly grated Parmesan cheese olive and wine. He enlisted the help of Xavier Nogués for the tile work and decoration of the buildings. Cook spinach according to package instructions and The Cooperative of Gandesa has 453 members, most drain well. Cool spinach completely and squeeze dry of whom live exclusively from their land. The most by handfuls. important crops are vineyards, almond trees and olive trees. They bring their crops to the Cooperative’s In a saucepan bring broth and water to a simmer and facilities, where the fi nal product is produced and keep at a bare simmer. commercialized. In a large saucepan cook onion in oil over moderately The climate is Mediterranean with low rainfall (average low heat, stirring, until softened. Stir in rice, stirring of 350 l / m2) persistent winds: Cercs (from land to sea) until each grain is coated with oil. Add wine or or Gabradina (from sea to Land), very cold winters and vermouth and cook, covered, over moderately high very hot summers. The soils are highly compacted, heat, stirring, until wine is absorbed. Add about 3/4 cup calcareous, and clayey. simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue Somdinou translates as “We are 19” because the wine adding broth, about 3/4 cup at a time, cooking, stirring is produced from the of the same 19 members constantly and letting each addition be absorbed every year. The wine is a blend of 65% White Grenache before adding the next, until about half of broth has and 35% Viura from old vineyards planted at 1000 feet been added. Reduce heat to moderate if necessary altitude. The harvest is done manually in September to keep risotto at a strong simmer. Continue adding and Fermentation takes place in temperature broth in the same manner until rice is tender and controlled stainless steel tanks. creamy looking but still al dente, about 18 minutes.

Medium light body with melon, tropical pear, Stir spinach and Pernod into rice and add salt and lime and peach and a crisp fi nish. pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan

The Wine Vault The Wine Vault 230 N. Burkhardt, Evansville, IN 230 N. Burkhardt, Evansville, IN July 2017 July 2017 Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing Changyu Noble Dragon 2013 Beef and Peppers in Black Bean Sauce Changyu was started in 1892 by Zhang Bishi, a diplomat for the Qing Dinasty who brought plants from the US, which did not adapt, and Europe. After • 3/4 lb. steak (sirloin Remaining Ingredients: a number of trials, they were able to successfully or fl ank is good), • 2 bell peppers, 1 grow the plants by grafting them with plants from thinly sliced across green and 1 orange Northeast China tat were acclimated to the area the grain or red and resistant to the local pests. The company’s For the Marinade: • 1 small onion name is a compbination of his surname Zhang • 1/2 tsp. sugar • 1 tbsp. Chinese (Chang) and the Chinese character that means • 2 tsp. soy sauce fermented black prosperity. • 2 tsp. Chinese rice beans or black bean The Yantai region is located in northeastern wine or dry sherry sauce, or to taste Shandong Province, in the southern coast of the • 1 1/2 tsp. cornstarch • 2 cloves garlic Korea Bay. The climate is warm humid monsoon, • 2 large slices of ginger with milder winters and cooler summers because • 1 tbsp. vegetable oil, of the infl uence of the sea. The soils are well such as canola • 4 tbsp. oil for stir- frying, or as needed drained with gravel, sandy loam and slightly acidic. • 1/2 cup chicken stock Noble Dragon Is a blend of Cabernet Gernischt or broth (or water) 60%, Cabernet Sauvignon 30%, Cabernet Franc To begin, add the marinade ingredients to the beef 10%. Cabernet Gernischt is a chinese varietal and marinate for 25 to 30 minutes. originally imported from . It’s believed to be related to Cabernet Sauvignon and Cabernet While the beef is marinating, prepare the vegetables. Franc but DNA analysis indicates is closely related Remove the stems and seeds from the bell peppers and chop. Then, peel the onion and chop. if not identical to Carmenere. Cabernet Gernischt is almost always blended with its Cabernet After that, use a cleaver or knife to chop the beans into cousins. It produces aromatic with notes tiny pieces. Then, fi nely chop the garlic and ginger. Mix of green bell pepper and game. Wine Making The the chopped garlic with the black beans. varietals are fermented separately in stainless Heat the wok over medium-high to high heat. Add 2 steel tanks, blended and aged for 6 months in tablespoons of oil. Wait until the oil is hot and then add French oak barrels. the beef. Brown briefl y. Then stir-fry until it changes color and is about 80 percent cooked. Remove the Wine Enthusiast beef from the wok. Add 2 tablespoons of oil. When the oil is hot, add the 89 Pts ginger and the garlic and bean mixture. Stir-fry briefl y until aromatic. Add the onion. Stir-fry for about three Medium light body with strong black cherry minutes, and then add the green pepper. Stir-fry for color. Smoky black fruits with hints of another minute, and then add the remaining pepper. vanilla, oak, green pepper and dried herbs. Very fruity, fl oral and delicate spicy aromas. Pour in the chicken broth and heat to boiling. (If you Black berries and cassis are also noticeable. don’t have chicken broth or stock, just use water.) In the mouth it shows rich, with soft tannins Add the beef back into the pan. Reduce the heat and prominent acidity. Round, elegant, full and simmer, covered, for a few more minutes. Taste and smooth in the fi nish. season with salt, pepper or soy sauce, if desired. Soy sauce contains sodium, so consider skipping the salt and simply using a low sodium soy sauce if you suff er from hypertension. Serve hot.

The Wine Vault The Wine Vault 230 N. Burkhardt, Evansville, IN 230 N. Burkhardt, Evansville, IN

July 2017 July 2017 Vault Masters Wine Club Vault Masters Wine Club Tasting Notes Food Pairing Château L’Argentier Rosé d’Aramon Garlic Herbed Grilled Tuna Steaks

Located in Sommières, between Nîmes and Montpellier, Château l’Argentier is run by the • 2 tablespoons lemon juice same family since 1937. Taking care of 24 hectares • 1 tablespoon olive oil of vines, current owners Elisabeth & Francois • 2 garlic cloves, minced JOURDAN are committed to produce terroir--- • 2 teaspoons minced fresh thyme or 1/2 teaspoon driven wines from Languedoc indigenous grapes dried thyme such as Aramon, Cinsault & . Produced from old vines planted on Silex soils, all the wines • 4 tuna steaks (6 ounces each) are fermented in concrete vats. • 1/4 teaspoon salt Aramon is a high resistant to oidium • 1/4 teaspoon pepper and other pests. Between the late 19th century and the 1960s, aramon was France’s most grown In a large resealable plastic bag, combine the lemon grape variety but production has been in a steady juice, oil, garlic and thyme. Add the tuna; seal bag and decline since then. When cropped at high yields, turn to coat. Refrigerate for up to 30 minutes, turning the wines are very light red in color, alcohol and occasionally. thin, so Aramon was usually used an blending Remove tuna from bag; sprinkle with salt and pepper. grape. If planted on poor soils and with much Drain and discard marinade. Moisten a paper towel with smaller yields, it has been shown to be able cooking oil; using long-handled tongs, lightly coat the to give concentrated wines with spicy, earthy, grill rack. herbaceous wines, but this wines are extremely Grill tuna, covered, over medium-hot heat or broil 4 in. rare. A viticultural drawback of Aramon is that it from the heat for 3-4 minutes on each side for medium- buds early and ripens late, which means that it rare or until slightly pink in the center. Yield: 4 servings. only is suitable for growing in hotter regions, and that it is very sensitive to spring frost.

A pale rosé colour wine with a pleasant nose of red fruits berries. A lot of freshness and a bright acidity on the palate. Mineral fi nish. Drink with cheeses, white meats, salmon, tuna and seafood dishes.

The Wine Vault The Wine Vault 230 N. Burkhardt, Evansville, IN 230 N. Burkhardt, Evansville, IN

July 2017 July 2017