October 2017 Wine Club Selections • Only One Bottle of Each Wine May

October 2017 Wine Club Selections

• Only one bottle of each wine may be selected • Some bottles only allowed at 6-bottle membership level • Please email your selections BEFORE coming in to the store • A Frequently Asked Questions (FAQ) section is at the end of this document • Bonus Wines: Members get 1st dibs on buying allocated wines

White Wines

2015 Emmolo SAUVIGNON BLANC, Napa Valley, California 4 and 6 bottle levels $20 (member price $16) 100% Sauvignon Blanc

A Wagner Family wine, Emmolo Sauvignon Blanc’s grapes were harvested from two estate vineyards in Rutherford and Oak Knoll. Most of the juice is aged in stainless steel, but a small portion is aged in French oak, to give the wine added depth and complexity. Honeydew melon, grapefruit zest, hints of grass, tropical pineapple and herbs.

Lizette’s Food Pairing Suggestion : The gentle whisper of oak makes it a go anywhere wine that pairs well with barbequed oysters, citrus grilled sea bass, balsamic drizzled roasted asparagus, steamed artichokes with drawn butter, truffle and herb omelet, and fresh garden salad with goat cheese and citrus vinaigrette. Its vibrant personality also makes this Sauvignon Blanc friendly with rich nutty cheeses like Gruyere, Manchego and Jarlsberg.

2016 Alois Lageder PINOT BIANCO, Sudtirol, Alto Adige, Italy 4 and 6 bottle levels $17 (member price $15) 100% Pinot Bianco

My wine rep had tasted this exact wine at the winery 36 hours before he tasted it with me. Sudtirol is in the southern Alps, and the vineyards from which the fruit was harvested range from 1000 to 2000 feet in elevation. The legendary owner of this namesake winery is known for his dedication to biodynamic viticulture, so much so he calculated what day of the cycle in which to have his hair cut, resulting in him needing two less haircuts per year ! Bone dry, unoaked, but skin contact and aging on the lees aging give it a fatter mouth feel, green apple, lemon zest, thyme and sage.

Lizette’s Food Pairing Suggestion : This food friendly white is just as delightful served as an aperitif or paired with grilled avocadoes à la provençale, Milanese risotto topped with shrimp, flaky fish and broccolinni drizzled with lemon, pesto and goat cheese tartlets, penne tossed with prosciutto, Parmesan and asparagus, grilled swordfish steaks with basil caper butter, and spinach, cheddar and egg tartine. Or simply savor a glass with regional cheeses like Crescenza, Asiago or Pecorino Romano or a classic tomato Caprese dressed with a young fruity olive oil. Copyright© Vino Venue 2017

2015 Casalforneto “Fontevecchia“ VERDICCHIO dei Castelli di Jesi Classico Superiore, Marche, Italy 4 and 6 bottle levels $17 (member price $15) 100% Verdicchio

Legend has it that when the troops of the king of the Visigoths, Alarich (370-410), marched on Rome, they were provided with barrels of Verdicchio to maintain their strength. The town of Jesi is on the Adriatic, and it’s surrounded by hilly vineyards with clay/limestone soil. This unoaked dry white has flavors of white peach, green apple, grapefruit, dried honey.

Lizette’s Food Pairing Suggestion : This aromatic white is just as easily quaffable on its own as it is served with salt and pepper calamari, crab crostini with shaved fennel, shellfish specialties like seared sea scallops with Cannellini beans, crispy whitefish drizzled with lemon and capers over eggplant couscous, angel hair pasta tossed with prawns. Or just enjoy the sunshine with cheeses such as Casciotta d’Urbino, Ambra di Talamello and Caprino di Urbino.

2016 Mira CHARDONNAY, Oak Knoll, Napa Valley, California 4 and 6 bottle levels $30 (member price $20) 100% Chardonnay

Mira doesn’t own vineyards; rather they purchase fruit from long time grower-partners in Napa and Sonoma. This enables them to produce top quality wine at reasonable prices, and VV scored a restaurant deal to make the price even sweeter. Mira Chardonnay is a single vineyard wine, from the Las Trancas Vineyard in Oak Knoll. Aged for nine months on the lees (half the wine in neutral french oak, the other half in stainless steel). Sweet golden apple, ripe pineapple, honeysuckle, white peach.

Lizette’s Food Pairing Suggestion : This creamy chard is simply sensational with shellfish and seafood classics from mesquite grilled lobster, crab and corn showder or shrimp drizzled with garlic butter sauce to champagne and scallop bisque topped with crème fraîche and maple teriyaki glazed salmon with couscous and pineapple chutney. Enjoy this rich white with dishes like grilled chicken topped with sliced avocado over wild rice, classic shrimp and grits, seared halibut with roasted mixed beets and burrata, pork chops over toasted polenta with Brie and sautéed mushrooms, Ahi tuna with sticky rice, and swordfish over asparagus and wild mushroom farrotto. The cheese plate possibilities are endless too! Pair a glass with dreamy Tete de Moine, creamy Camembert or Brie, Halloumi or Brillat‐Savarin.

Sparkling Wines nv Adami “Garbel” Brut SPARKLING GLERA, Prosecco, Treviso, Veneto, Italy 4 and 6 bottle levels $18 (member price $15) 100% Glera

Adami is a third generation family owned winery specializing in Prosecco. Until 2010, “Prosecco” referred both to the appellation and the primary variety. Since then, “Prosecco” is only the appellation, and the variety is called Glera. “Garbel” in the local dialect means “sensation of freshness and lightness”. Light & crisp, green apple, pear, lemon, casaba melon. The wine is dry, but there is a whisper of sweetness. The 11% abv makes it a great choice for brunch or day drinking.

Lizette’s Food Pairing Suggestion : Enjoy these crisp, food friendly bubbles with Italian antipasti, fried calamari, truffled popcorn, dim sum dumplings, potato chips topped with blue cheese, prosciutto and Parmesan foccacia, seasonal vegetable frittata, fontina and pancetta panini, risotto tossed with asparagus, fettucini and shrimp Alfredo and other seafood pastas. Before or after dinner enjoy a refreshing glass with salty cured meats and regional cheeses such as Robiola due Latti, Pecorino, Grana Padano, Tallegio and Fontina.

nv Laurent Perrier “Demi-Sec” SPARKLING BLEND, Champagne, France (half bottle = 375ml) 4 and 6 bottle levels $30 (member price $20) 45% Chardonnay, 40% Pinot Noir, 15% Pinot Meunier

A heady style of Champagne, this uses sweetness to bring up the fruit flavors, but the high acidity provides a counterweight, so it’s refreshing and off-dry, not cloying. Ginger, cider apple, peaches & cream, dried apricots, dried honey, and almonds. After a little aging, these will evolve to even deeper aromas of honey. It’s the perfect bottle for a romantic fruit and cheese plate for two, be it after dinner, or mid afternoon.

Lizette’s Food Pairing Suggestion : Sparkling wines are know for being versatile, and these bubbles are no exception. Pair these full-bodied, elegant bubbles with regional starters such as foie gras, pate, and duck rillettes, to brunch favorites such as cheesey quiche and gougeres, spicy Korean or Mexican dishes, and even desserts such as Vanilla bean creme brulee, French pastries like chocolate eclairs or croissants, tiramisu, and a beautiful fruit and cheese plate consisting of dried fruits, Roquefort and Époisses.

Red Wines

2015 Giovanna Madonia “Tenentino” SANGIOVESE, Emilia Romagna, Italy 4 and 6 bottle levels $17 (member price $15) 100% Sangiovese

Frizzone (Vegetable Stew from Emilia-Romagna) Serves 4-6, prep time of 20 minutes ingredients: • 3 Tablespoons Olive Oil • 1 Large Onion, Peeled & Chopped • 2 Celery Stalks, Chopped • 1 Large Eggplant, Chopped • 2 Medium Zucchini, Chopped • 2 Medium Carrots, Trimmed & Chopped • 2 Garlic Cloves, Peeled & Minced • 1 (14 Ounce) Can Cherry Tomatoes • 2 Tablespoons Tomato Paste • 1 Teaspoon Dried Oregano • 1 Cup Water • 3 Tablespoons Chopped Fresh Basil • 1/2 Cup Chopped Fresh Parsley, Divided • 1/2 Cup Chopped Flavorful Olives • 1/4 Cup Rinsed, Salted Capers • Salt & Pepper To Taste • 2 – 3 Teaspoons Aged Balsamic Vinegar

directions: 1. Heat the olive oil over medium heat in a large, wide bottom saucepan. 2. Add the onion, celery, eggplant, zucchini, carrots, and garlic, and cook, stirring often until the vegetables begin to soften, about 8 to 10 minutes. 3. Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 minutes. 4. Stir in the remaining parsley, olives, and capers. 5. Taste, and season with salt and pepper. 6. Stir in the balsamic vinegar. 7. Serve warm, or allow to cool to room temperature. Copyright© Vino Venue 2017

2015 Cloudline PINOT NOIR, Willamette Valley, Oregon 4 and 6 bottle levels $22 (member price $19) 100% Pinot Noir

From the Drouhin family (of Domaine Drouhin in Burgundy and Willamette Valley), Cloudline is a single vineyard wine from the Roserock Vineyard in Eola-Amity Hills. The winemaker is Rollin Soles (of Argyle fame). Cloudline is a wine that shows signficant vintage variation, with the wines from cooler vintages being noticeably lighter than those of the warmer vintages. Being that 2015 was a warm year, Cloudline 2015 is riper and bolder than average. Red raspberry, ripe strawberry, sassafras, hints of cocoa and forest floor.

Lizette’s Food Pairing Suggestion : Serve this elegant crowd pleaser with roast turkey and root vegetables drizzled with gravy, braised pork with onions and Fall apples, crispy seared duck breast served over potato hash, butternut squash ravioli with brown butter and pecans, roast chicken beurre rouge with seasonal veggies, pork tenderloin over truffled mushroom risotto, herbed grilled lamb chops with goat cheese polenta, baked ham with mashed sweet potatoes and peppered salmon over white rice. Yes, you guesssed it- Thanksgiving wine alert! After dinner enjoy another glass of this velvety, versatile red with a sliver of creamy Point Reyes Blue, San Andreas or Humboldt Fog.

2014 Bodega Tapiz “Alta Collection” CABERNET SAUV, San Pedro Estate, Uco Valley, Mendoza, Argentina 4 and 6 bottle levels $19 (member price $16) 100% Cabernet Sauvignon

James Suckling gave this single vineyard wine 96 points, and said it best : “A wine with lots of depth and fruit, now with dark berry and dark chocolate character. Full body, velvety tannins and a long and flavorful finish. So much here. Best after 2018. Great wine”.

Lizette’s Food Pairing Suggestion : Taut and muscular, this Argentine red begs to be paired with chili-rubbed venison, classic parillada with Chimichurri sauce, espresso-rubbed rib eyes with roasted herbed potatoes, sage roasted pork loin and root vegetables, herbed lamb chops with mint pesto couscous, classic steak au poivre, peppered flank steak with olive tapenade and crispy potato wedges and juicy grilled burgers topped with bacon and provolone. After dinner enjoy a glass with aged cheeses like Spanish Manchego and Argentine Parmesan.

2015 Terra d’Oro ZINFANDEL, Amador County, California 4 and 6 bottle levels $16 (member price $14) 100% Zinfandel

The Amador stood out in a lineup of zins to me because it was the most balanced. Zins can be too big and syrupy, but Terra d’Oro Amador Zin has elegance. My initial thought after tasting: “Damn … this is nice!” Amador gets much of the fruit from Home Vineyard and Deaver Vineyard. 16 months in Hungarian, French and American oak (mostly used). Blackberry, blueberry, black plums, vanilla, whiff of smoke.

Lizette’s Food Pairing Suggestion : Enjoy this balanced “zinful” wine with pomegranate marinated leg of lamb, eggplant parmesan stacks, grilled quail with a blackberry reduction, bison burgers stuffed with blue cheese, Italian sausage with caramelized onions over creamy polenta, classic lasagna or manicotti, lamb burgers topped with goat cheese and served with garlic parmesan fries, braised short ribs, herb encrusted pork chops served with braised greens, three cheese quesadillas drizzled with chipotle avocado crema and penne pasta in a rich tomato cream sauce tossed with chicken. This rich, versatile red also pairs effortlessly with a variety of cheeses from the bold to the beautiful. Enjoy a glass with goat Gouda, Fontina, dry Sonoma Jack, Humboldt Fog, Chevre or Italian Piave.

2011 Baron de Ley TEMPRANILLO, Rioja Reserva, Spain 4 and 6 bottle levels $24 (member price $19) 100% Tempranillo

The winery was founded by Benedictine monks in 1548, and is still housed in the original monastery. Baron de Ley bought the winery, then later lost it during a marathon poker game to the Commander General of the Spanish army. 40-50 year old vines, 2 years in American oak (mostly new), then 2 years in the bottle. The wine is supple on the attack, but the tannins grow throughout the long finish. Black plum, tart black cherry, saddle leather, earl grey tea.

Lizette’s Food Pairing Suggestions : Savor this silky food friendly Spaniard with goat cheese-stuffed beef tenderloin drizzled with port sauce, flank steak and crispy potatoes with Romesco sauce, beef skewers with red peppercorns and cherry tomatoes, roasted pork loin with garlic mashed potatoes, classic Beef bourguignon or other beef stew with mushrooms, seared duck breast drizzled with cherry balsamic reduction, grilled lamb chops with garlic and rosemary, venison loin with wild rice, and roasted chicken legs stuffed with peppers, caramelized onions, and goat cheese. Or simply enjoy a glass with Spanish cheeses like Manchego, Cabrales, Idiazabal and Mahon served on garlic-rubbed crostini with Serrano ham and Marcona almonds.

2013 Wine & Soul “Pintas Character” RED BLEND, Val de Mendiz, Pinhão Valley, Douro, Portugal 4 and 6 bottle levels $28 (member price $24) Touriga Franca, Tinta Roriz, Touriga Nacional, and other indigenous Portugese varietals

Wife and husband Sandra Tavares da Silva and Jorge Serôdio Borges broke away from other Douro wineries to found their own natural winery. “Pintas Character” is from a single vineyard with very steep slopes and schist soil. Maceration by foot trodding, fermentation in granite lagares, aging for 18 month in French oak (half new, half 2nd year barrels). Big, bold, flavorful, long tannic finish. Black plum, black raspberry, spiced cherry, dark currant, used leather. LIMITED QUANTITY AVAILABLE – FIRST COME, FIRST SERVED – WE’LL WAIT 2 WEEKS BEFORE SELLING EXTRA BOTTLES.

Lizette’s Food Pairing Suggestions : This powerful but graceful red packs a punch. Pair it with braised pork belly with mussels; spice-crusted roast lamb with garlic and rosemary oven roasted potatoes; seared venison loin with chocolate sauce; wild boar ribs with fig BBQ sauce; beef stew with mushrooms or with regional specialties such as braised goat, stewed rabbit, veal chops and saltcod “potato gratin”. After dinner enjoy a glass with regional cheeses like Castelo Branco or Queijo de Cabra Transmontano.

2013 Colene Clemens “Margo” PINOT NOIR, Willamette Valley, Oregon 6 bottle level $38 (member price $24) 100% Pinot Noir

Joe and Vicki Stark started Colene Clemens Vineyards in 2006 ; the winery is located where Chehalem Mountains meet Ribbon Ridge, and is named for Vicki’s mother. Keeping it in the family, “Margo” is in honor of Joe and Vicki’s granddaughter, and is the most feminine of their wines. Volcanic basalt and marine sediment soils, 300-400 feet elevation, One year French oak (35% new), light & bright, strawberry, red raspberry, sweet cranberry, turned earth.

Lizette’s Food Pairing Suggestions : Every Thanksgiving table needs a versatile, food-friendly wine like this Oregon Pinot. You could also serve this wine with herbed chicken smothered in a creamy mushroom sauce, truffled pasta dishes, burgers with swiss cheese and mushrooms, curried beef, seared ahi tuna, peppered flank steak or roast pork tenderloin with sage. Your cheese plate options are also just as diverse when it comes to this red. Try a glass with sharp Cheddar, goat cheeses, Brie, Gouda and even tangy feta with olive tapenade.

2014 Mas de Daumas Gassac RED BLEND, St Guilhem-le-Désert – Cité d'Aniane, Languedoc, France 6 bottle level $45 (member price $28) 77% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc, 3% Petit Verdot, 2% Malbec, 2% Pinot, 2% Nebbiolo, 2% Dolcetto

At home, Carol & I drink as much Mas de Daumas Gassac Rouge as any other wine. In the first few years, the wine is fresh and fruit forward, but after 5-7 years, the fruit drops, and the herbacious and funky qualities take center stage. If you like ‘em fruitier, drink it now ; if you want the funkadelic experience, put it in your cellar and ignore it for a few years. In either case, it’s a food wine, not a cocktail wine. Organic viticulture, hand harvesting, a long maceration, then a year of french oak (15% new). Black cherry, black currant, red raspberry, wood smoke, cocoa. Aime Guibert, the legendary founder of Mas de Daumas Gassac, passed away last year. His biggest splash on the world stage came when he rejected Robert Mondavi's offer to buy his winery, then rallied the locals to keep Mondavi from buying any vineyards in the area, as chronicled in the documentary "Mondovino".

Grilled Lamb Chops with Garlic Rosemary Sauce feeds 4 ingredients: 2 racks of lamb (16 bones), frenched 1 bulb garlic large handful fresh rosemary olive oil salt & pepper at least 1 hour before grilling, pull lamb racks out of fridge. butcher lamb racks, separating them into individual chops (I like to do a mix of single chops and double chops – to offer guests a choice between thicker and thinner.) salt & pepper lamb chops, set aside garlic rosemary sauce: mince entire bulb of garlic pull rosemary leaves off of stalks, discard stalks, finely mince rosemary leaves in a saucepan, mix minced garlic & rosemary (they should be of equal quantity). drizzle olive oil into saucepan with garlic & rosemary saute for a minute or two, BEING CAREFUL NOT TO BURN THE GARLIC, pour sauce into ramekin, set aside grill lamb chops to taste, arrange on platter, let rest for 10 minutes tell guests to put as little or as much garlic rosemary sauce as desired (hint: if you pair with the wine soon – while it’s still fruit forward – use less sauce; if you wait a few years to open the wine – it will be earthier – then use more sauce)

**BONUS WINES CATALOGUE** Buy these exclusive items outside of your monthly membership.

Mandolin is a winery in Monterey County that does everything understated. The wines are all single appellation, but they prefer to call them “Central Coast”, the owner is unassuming, and the labels are nondescript. The prices scream “Tuesday”, but they taste like “Thursday/Friday”. The Syrah is medium- bodied; the Cab is big enough to pair with your steak.

Minimum Quantity: 6 bottles (mix/match is ok)

2014 Mandolin SYRAH, Central Coast, California $14 (member price $11) 100% Syrah

The grapes are actually from Arroyo Seco, a premium appellation in northern Monterey County, known for having a variety of microclimates. These grapes are from the warmer western side of the region. 5 months french oak (mostly new). Blackberry, black pepper, rosemary, medium tannins, medium length finish.

2015 Mandolin CABERNET SAUVIGNON, Central Coast, California $16 (member price $12.50) 85% Cabernet Sauvignon, 15% Merlot

The grapes are actually from Hames Valley, a premium – but under the radar – appellation in southeast Monterey County. Hames Valley is the warmest appellation in Monterey County, so it’s perfect for Cab. 12 months french oak (mostly new). Blackberry, black currant, boysenberry, grippy tannins, long finish.

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THE VINO VENUE WINE CLUB FREQUENTLY ASKED QUESTIONS (FAQ)

1. What is the difference between the 4 and 6 bottle Club Levels? The 6 bottle level provides Vino Venue 50% more “purchasing power” than the 4 bottle level each month, therefore, the 6 bottle level will include wines that retail as much as $50 or more. The 6 bottle level also includes more free tastings each year. However, both levels are amazing values, as you will see.

2. Can I choose any wines listed in the document? Yes; as long as you stay within the parameters of your membership, i.e. if you are a 4-bottle member, you may only select four bottles listed as “4 and 6 bottle members.” However, you can always purchase additional bottles, 6-bottle level or otherwise, as your member price.

3. When am I notified of the selections? Around the 1st of each month you will receive this document, listing your selections, via email.

4. Can I choose more than one bottle of each type of wine? No; in order for the economics to work on this low margin program, only one bottle of each type is allowed. However, you can always purchase additional bottles at your member rate anytime.

5. When do you need my selections back? We love to know about your selections asap. Please realize that some of the wines are in very short supply (hidden gems usually are) and if you wait too long you may miss out on them.

6. When can I pick up the wine? When the document is emailed to you to make your selections, you will also be provided a “ready date” within that email. In general, the wines are ready for pick-up the Friday of week 1 within a given month.

7. Can I authorize someone else to pick up my wine? Yes

8. What day of the month is my Credit Card charged? The 1st day of each month; the charge will come through as VV Dunwoody LLC or Vino Venue

9. How do BONUS wines work exactly? Special wines, for which we receive either an allocation or an incredible cost basis, are offered to Club Members at discounts which have been over 50% OFF. These selections are outside of your monthly allotment, and paid for when you pick up your wines.

Here is a helpful hint on how one of your members uses her Club Membership:

“Attached is a picture of my January wine all ready to go into my wine cooler!! It really is a great 5 minute fix to know where I got a bottle of wine or what it will taste like!!” ~ Mary Ann