RECIPES OF THE MONTH HOT TOPIC OF THE MONTH by Debra Williams by Debra Williams CelebrationsFeaturing the great wines of & Wine California for the Club® month of September Post 2019 How to Have Creamy Polenta and Red Wine Mushrooms Rabbitandwolves.com the Perfect Glass of Wine efore opening your bottle of Celebra- tions Wine this month, let’s talk about Creamy Polenta 4 cups water how to maximize the taste of that bot- 1 ½ tsp. salt tle of wine. Hopefully I can help you 1 cup corn meal have THE perfect glass wine every time. BNever to be neglected in its importance is 3 Tbsp. butter (Earth Balance to a great vegan choice) the wine glass. The glass design determines how the aromas reach your nose, as well as Red Wine Mushrooms 1 Tbsp. Olive Oil how the wine is received on the palate. Glass- 4-6 cloves garlic, chopped es can be wine specific. If you are drinking a 16 ounces Mushrooms, baby bella and shiitake, sliced Pinot, use a glass designed for Pinot. 1 tsp Rosemary, dried Our favorite stemware maker is Riedel. ½ cup red wine They’ve been around for forever and have stemware design down to a science. In my ¾ cup vegetable broth Codice Citra Vineyards Yorkville Cellars 1 tsp. corn starch opinion, they are the best glasses on the Salt and pepper to taste market today. For fun, just to see the difference it makes, do an experiment at home. Poor the same ITALIAN CALIFORNIAN Directions Polenta, bring the water and salt to a boil in a medium sized sauce pan. wine into a Riedel glass (or one of your pref- Wineries of the Month Winery of the Month Pour the corn meal into the water in a slow steady stream, whisking the erence that meets the criteria given above), whole time. Make sure it is very slow, or the corn meal will clump togeth- then pour two other glasses into random Codice Citra Vineyards Yorkville Cellars glasses of choice. You will be amazed at the Citra Vini, founded in 1973, is the reference point One hundred thirty years ago, the York family set- er. Make sure it is all combined and there are no lumps. Reduce heat to CelebrationsWineClub.com of a geographical area where viticulture is a com- tled in the rolling hills of southern Mendocino low, cover, and simmer for about 10-15 minutes. Stir every few minutes. It difference in the nose and palate. Next, for our perfect glass of wine, let the Celebrating 20 years of mon practice. Codice Citra gathers nine winegrow- County. They endured wet winters and sweltering is done when it is nice and thick and has absorbed all the liquid. good wine, good food, ers associations of proven experience, which are all hot summer days. They made their living raising In the meantime, make the red wine mushrooms. Heat the olive oil on wine breathe. It takes ten to thirty minutes for a bottle of wine to open up. When we are hav- and good friends! located in a territory with extraordinary potentials, sheep and farming a small plot of land, carefully medium high in a nonstick skillet. Add the chopped garlic. Sauté for a min- the historic cradle of Montepulciano d’ and respecting the balance of nature. ute. Then add the sliced mushrooms. Sprinkle with salt and pepper. Sauté ing guests, especially a wine tasting, the wine Tere Williams has been put in a decanter ahead of time. If – Owner Trebbiano d’Abruzzo. Today, Yorkville Cellars continues to uphold the for about 5 minutes or until mushrooms have released their liquid and are Codice Citra’s mission has been represented by wonder of this area by farming organically and re- starting to brown. Add rosemary and red wine. Simmer 5-7 minutes until we do not have time to decant, then we use an aerator. An aerator plugs into the neck of the gathering of the most important grape varieties specting this beautiful land. In March 1998, the area mushrooms have absorbed most of the wine. Whisk together the veggie within the province of , whose wine produc- was recognized for its uniqueness and given a spe- broth and corn starch in a small bowl, add to mushrooms, and simmer for the bottle. There, using gravity to force the wine through a mesh, air is let into the wine tion is selected, controlled and appraised in order cial designation by the BATF: as “Yorkville High- three minutes until thickened. Add butter to polenta when thickened. Serve to enhance it in terms of quality. lands.” All bottles now proudly carry the Yorkville immediately by putting polenta in bowl and topping with mushrooms. and expedites the “opening up” process. My opinion, if you’ve got the time, de- Highlands AVA designation on the label. canting is always the best. Think timing. Be- Cataldi Madonna Vineyards Our primary goal is to let the vineyards speak in fore you serve the first bottle, open the sec- Anna Maria Knapp Founded in 1920, Cataldi Madonna has been car- each bottle of wine we produce—spotlighting the ond and pour into your decanter to let the – Founder ried forward by three generations of the family. Con- unique impression of landscape, soil and climate flavors come alive. sisting of just over 65 acres, the estate is home to here where our grapes were grown. All of our wines Lastly, don’t let open wine sit for very long Sonoma, California Abruzzo’s native varietal range and has been bot- are made from the vineyards on our ranch. We be- tling its own wines since 1975. Balance lies at the lieve that old chestnut - “Our wines are made in before finishing. Most wine, after opening, 1-800-700-6227 just last two days, then the alcohol begins to heart of Cataldi Madonna’s vineyard and winery the vineyard”. The vineyard is the base, the foun- WINE CLUB CHOICES evaporate out of the wine. This leaves you Celebrate@Celebrations philosophy. The focus in the vineyard is to achieve dation that allows a winemaker to build a wine. WineClub.com equilibrium in the vine in order to best express the Without a strong foundation, a wine has virtually Collector Series with a flat, vinegar tasting, undrinkable bot- Californian Wines characteristics of the territory, rather than achiev- no chance of being great tasting. Artisan Series $114.99/month, 2 collectable reds tle of wine. $39.99/month, a red and a white There are cork systems that will allow you ing a specific yield. This approach is continued in We use old world methods to handcraft unique $49.99, 2 reds and a white Californian-Italian Combinations to recork the bottle and remove the air for the winery, where all techniques are oriented to vineyard designated wines. Winemaker Series CA Artisan red–IT Artisan red longer keeping. Even then, the recommend- preserve the grit, freshness and distinct flavors of What can be described as minimalistic in the $64.99/month, 2 reserve reds $44.99/month ed time to finish the bottle is within five days. the grapes, as they naturally occur. Since 2003, Lo- winery, we attempt to make tasty wine that makes $59.99/month, reserve red & white CA Artisan white–IT Artisan white Last, but most importantly, surround your- renzo Landi has consulted with Cataldi Madonna’s good food taste better consumed together. Our Collector Series $39.99/month self with good friends, or a good book, or a agronomist and winemaker, Raffaele Orlandini, in flavorful wines are designed to be part of a meal $124.99/month, 2 collectable reds CA Winemaker–IT Winemaker beautiful sunset and enjoy the moment. order to achieve ever increasing levels of quality and complement food, whether it’s a casual meal $64.99/month, reds Happy Wining All! in the wines. at home or a dinner at a top restaurant. Italian Wines $59.99/month, whites Artisan Series CA-IT Collector Series Valle Reale Vineyards $39.99/month, 1 red and 1 white $119.99/month, 2 collectable reds Valle Reale was founded in 2000 with the goal of Artisan Series 2 producing world-class wines. Working primarily $49.99/month, 2 reds and 1 white Double Up with the Montepulciano varietal, the Pizzolo family Winemaker Series You can also receive more than strives to make wines that highlight the grape’s in- $64.99/month, 2 reserve reds two bottles per month. Tax and trinsic qualities: strength, exuberance, vitality, col- $59.99/month, reserve red & white shipping is extra. or, elegance, balance and depth. ITALIAN Wines of the Month by Debra & Tere Williams CALIFORNIAN Wines of the Month by Debra & Tere Williams

ARTISAN SERIES WINEMAKER SERIES COLLECTOR SERIES ARTISAN SERIES WINEMAKER SERIES COLLECTOR SERIES 2017 Citra Trebbiano D’Abruzzo DOP 2017 Cataldi Madonna Guilia Pecori- 2015 Cataldi Madonna Toni 2018 Yorkville Cellars VIN D’Une Nuit 2017 Yorkville Cellars, Randle Gill 2016 Yorkville Cellars, Rennie 100% Trebbiano no Terre Acquilane IGT Montepulciano D’Abruzzo DOC Malbec Rosé Vineyard Eleanor of Aquitaine Vineyard Carmenere Alcohol: 12.5% 100% Pecorino 100% Montepulciano d’Abruzzo 100% Malbec 65% Semillon, 35% Sauvignon Blanc 100% Carmenere Soft, floral and pleasantly dry with crisp, Alcohol 12.5% Alcohol: 14% Alcohol: 13% Multiple award winning wine, 93 points Alcohol: 13.5% fresh citrus flavors. Delicate with a savory Brilliant greenish yellow color. The bou- Bright ruby red color. The bouquet on Aroma of wool, fancy lavender soap, and Gold, Tastings. Full of refreshing citrus The “Lost” Red Grape of the Bordeaux Re- appeal, this wine is excellent on its own as quet on the nose is very elegant with the nose is a rich, textured expression blackberry leaf. Taste of crushed pineap- with notes of pink grapefruit to balance gion. Thought to be nearly extinct, but re- an aperitif or ideal with fish, white meat, aromas of white flowers, grapefruit, of dark fruit with balanced oak and ple and under-ripe cherry. Dry, yet fruity. the richness and nuance of French oak. discovered in Chile, extremely rare grape or slightly seasoned cheeses. lime and fresh herbs. On the palate it is smoky notes. On the palate it is dry and Pair with Grilled Chicken, Turkey, or grilled Flavors of ripe peaches, cantaloupe and with only 57 bearing acres. Deeply colored, fresh and juicy, confirming the aromas warm with elegant tannins and medium salmon. medjool dates and a long finish with a dark and brooding. Prominent blackberry 2017 Citra Montepulciano d’Abruzzo perceived on the nose, with a long body; mature fruit notes accompanied hint of pears. Favorite pairing: pan seared and boysenberry. Dark chocolate aromas DOP lemony finish. Ideal on its own, pairs well by pleasant acidity give this wine a fresh 2017 Yorkville Cellars Hi-Rollr Red sea scallops. with undertones of pepper and earth. Pair 100% Montepulciano with fish crudo, seafood and crustaceans. full character, very refined and long on 56% Malbec, 29% Merlot, 10% Carignan, with braised meats and stews. Deep ruby in color with purple highlights. the finish. Pair with a steak, lamb, or a 5% Petit Verdot 2016 Yorkville Cellars, Rennie Classic Montepulciano aromas of wild 2017 Cataldi Madonna Malandrino hearty pasta dish. Alcohol: 13.5% Vineyard Malbec 2015 Yorkville Cellars, Rennie berry, dried herbs, and black pepper are Montepulciano D’Abruzzo DOC An easy drinkin’ wine that’s as comfortable 100% Malbec Vineyard Richard the Lion-Heart framed by chewy tannin and bright acidity. 100% Montepulciano d’Abruzzo with a mid-week pizza as an elegant Sun- Alcohol: 13.5% 30% Cabernet Sauvignon, 30% Merlot, With a full body, yet mild tannins, this wine Alcohol: 13.5% day roast. On the palate it is a lively wine Color is deep purple. Pleasant on the nose 15% Petit Verdot, 15% Cabernet Franc, pairs well with a variety of foods, includ- Deep ruby red color and nuances of ruby RECOMMEND US! with rich flavors of cherries, boysenberries with deep aromas. Palate is cranberry, for- 5% Malbec, 5% Carmenere ing sauce based first courses, roasts and red, little transparency. The bouquet on and warm spices, all backed with bright est, cranberry, leather. Medium tannins Alcohol: 13.5% mixed grills, game and seasoned cheeses. the nose is intense, clean and pleasing, with to family, friends, business associ- acidity and a satisfying finish. This comes with a moderate amount of oak. Pair with Multiple award winning wine. 95 points, aromas of black cherry, blueberry, plum, ates, and clients, whom you think together to create a real crowd pleaser. ribs, a nice steak, or salmon. Gold, Best of Class, California State Fair, carob and violet followed by pleasing aro- would appreciate Celebrations Wine Fortunately, you don’t need to be a High S.F. Chronicle Wine Competition. mas of walnut-husk. On the palate it is Club. Roller to drink this wine often. 2016 Yorkville Cellars Petit Verdot “Garnet black color. Aromas of black cur- balanced, with agreeable tannins, good RECEIVE a complimentary third bottle 100% Petit Verdot rant cordial, cracked black pepper and body and intense flavors; persistent finish of outstanding wine with your regular Alcohol: 13.5% fresh bell pepper with a slightly chewy, with flavors of black cherry and plum. deI - shipment, when they join the Club. Multiple award winning wine. 93 points vibrant, fruity medium-to-full body and a al throughout the meal and can stand up Tastings.com. Aromas of licorice and cloves tingling, amusing, medium-long red cas- to strong flavors. 1 800 700 6227 and flavors of cranberry and red currants sis, thyme, tobacco, and rosemary finish that help make us like it with game dish- with grippy tannins and moderate oak fla- 2011 Valle Reale Vigneto di Popoli es; for example: duck breast, rabbit pate vor. A well-structured red blend that will Montepulciano d’Abruzzo DOC or venison. It also is a great match with be a great partner to steaks; drink now or 100% Montepulciano barbecued food or more hearty dishes. cellar.” –Tastings.com Alcohol: 13% Ruby-red in color, this wine is surpris- REORDER! Call or email to reorder these excep- ingly concentrated. With silky tannins and layers of dark berry fruit and spices, tional wines from the Artisan Series this is a rich and aromatic Montepulcia- for just $12 per bottle. HALLOWEEN IS COMING! no d’Abruzzo. Full-bodied and firm, yet HALF CASE $72 - FULL $144 GIVE A GIFT SUBSCRIPTION to Celebrations Wine Club. supple. It is ready to be enjoyed with We’ll enclose a personal, hand written message. hearty pasta dishes, roasted poultry or For Winemaker and Collector Series lamb, and slow cooked ribs. reorders, call or email for prices. www.celebrationswineclub.com 1 800 700 6227 1-800-700-6227

ABRUZZO Italian Region of the Month SONOMA Californian County of the Month Abruzzo has its fair share of art and archi- bians, Aragonese, and Bourbons all tried. that name in Toscana, where Vino Nobile is Russians planted the first vineyards after es- nite. Some of these micro climates are hospi- far includes 16 distinct American Viticultural tecture throughout its hill towns and moun- After the 12th Century, the Abruzzesi were made. When grown on the lower hills, Mon- tablishing a colony at Fort Ross on the Pacif- table to grapes that require warmer tempera- Areas (AVAs) recognized by the Federal gov- tain villages, but the Apennine Mountains ruled by a succession of dynasties based tepulciano has an irresistible character, full ic in 1812. In 1824 while he built the Mission tures, like Cabernet Sauvignon and associat- ernment. AVAs include Alexander Valley, Ben- dominate the region. The vast Parco Na- in Naples. As a result, their diet, speech, bodied and smooth with the capacity to in the Town of Sonoma, Father José Altimira ed Bordeaux varieties or Zinfandel and other nett Valley, Carneros, Chalk Hill, Dry Creek Val- zionale d’Abruzzo is one of Europe’s most and customs are similar to their southern age. In the higher areas, the vines produce planted grapevines to provide sacramental Mediterranean grapes. The County also offers ley, Fort Ross-Seaview, Green Valley, Knights important nature preserves. Descendants neighbors. The hills in the region are high- a lighter version, Cerasuolo, which is a stur- wine for religious services and for the table. cooler areas where Pinot Noir, Chardonnay, and Valley, Moon Mountain District, Northern So- of various hill tribes, who settled the re- ly favorable for grapevines. The two classi- dy, cherry-colored Rosé. At its best, Treb- Sonoma County is large and boasts a huge additional white varieties thrive. Marine fog, noma, Pine Mountain-Cloverdale Peak, Rock- gion in the Bronze Age, were difficult to fied wines are Trebbiano and Montepulci- biano d’Abruzzo develops a -like diversity of vines and wine styles because mi- breezes, and cool nights prolong ripening to pile, Russian River Valley, Sonoma Coast, So- unite, although the Greeks, Romans, Swa- ano, not to be confused with the town of complexity after four or five years of aging. cro climates, soils, and topography are infi- produce complex flavors. Sonoma County so noma Mountain, and Sonoma Valley.