February 2019 Wine Club Selections • Only One Bottle of Each Wine May

February 2019 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 Tikveš “Special Selection” RKACITELI, Republic of North Macedonia 4 and 6 bottle levels $17 (member price $15) 100% Rkaciteli

Macedonia is in the Southern Balkans (part of the former Yugoslavia), just north of Greece. It has just been renamed Republic of North Macedonia, which hopefully will lessen the confusion between this small country and the bordering region of Macedonia in Greece. Like many nearby countries, foreign capital and tourism have enabled the wineries to modernize. Tikveš (“teak-vesh”) was founded in 1885, and is one of the leading wineries of Macedonia. This unoaked dry white wine is clean & fresh. Green apple, lemon, lime with a hint of salinity (similar to Albariño).

Lizette’s Food Pairing Suggestions: Enjoy this citrusy white with caesar salad, curried lobster pasta, classic bouillabaisse, pan-roasted fish over lentils, crispy cod drizzled with lemon and capers, angel hair pasta lightly tossed in a clammy broth, wood- grilled lamb chops with lemony potatoes, classic Spanish Paella, barbecued eggplant stacks and other seasonal veggies and grilled chicken stuffed with goat cheese and herbs served over vegetable rice. Or simply enjoy the sunshine with a platter of soft cheeses such as Nata de Cantabria cream, Kasseri, Marjorera goat, Kefalograviera, Feta and Torta de Casar.

2016 Ampelidae “Brochet Réserve” CHENIN BLANC, Loire Valley, France 4 and 6 bottle levels $18 (member price $16) 100% Chenin Blanc

Frederick Brochet is a PhD scientist obsessed with biodynamic purity of wine. His wines are precise and full-flavored, despite their modest alcohol levels. The label reads simply Val de Loire, but the fruit is from one of the world’s premium Chenin Blanc appellations: Montlouis-sur-Loire (just over the river from Vouvray). We featured an off-dry Vouvray in November, but Brochet Réserve is bone-dry. Green apple, golden apple, lemon, grapefruit, screaming acidity. Aged in stainless steel.

Lizette’s Food Pairing Suggestions: Savor this crisp white with goat cheese, fig, and bacon flatbread; tuna and avocado tartare; crispy crab cakes with remoulade; Thai curries; raw oysters, chicken tarragon salad sandwiches; New Orleans Jambalaya; honey- glazed chicken wings and creamy risotto with peas and goat cheese. This refreshing white is also delightful with soft cheeses such as Bûcheron, Crottin, or Brillat‐Savarin.

2017 Silverado Vineyeards SAUVIGNON BLANC, Miller Ranch, Yountville, Napa Valley, CA (1 liter bottle) 4 and 6 bottle levels $25 (member price $22) 90% Sauvignon Blanc, 10% Semillon

This should be an easy sell … a 1-liter bottle of single vineyard Napa Valley Sauvignon Blanc from a venerable winery! Silverado Vineyards was founded in 1981 by Ron Miller and his wife Diane Disney Miller. Ron was a veteran of Disney, and had ascended to being President / CEO of the Walt Disney Company before his retirement in 1984. Miller Ranch is just southeast of the town of Yountville, near the Vaca Mountains. Never flashy, Silverado Vineyards is known for solid wines at fair prices. This dry white wine is aged in stainless steel, and has notes of grapefruit, lime, tangerine, and a soupçon of bell pepper.

Lizette’s Food Pairing Suggestions: Pair this zippy white with light dishes such as watermelon feta salad, chicken piccata drizzled with capers and lemon, classic bouillabaisse, chilled white corn vichyssoise, watermelon gazpacho, crab and asparagus salad, grilled chicken strips over warm French lentil salad with bacon and fresh herbs, strawberry and goat cheese topped arugula salad, lemongrass and carrot soup with ginger, seared Ahi tuna with avocado slices, and chicken tortilla salad. Or simply savor this delightful white with goat cheeses such as Crottin de Chevignol, Sainte-Maure de Touraine or Valençay.

2017 Clos Pegase “Mitsuko’s Vineyard” CHARDONNAY, Carneros, California 4 and 6 bottle levels $25 (member price $22) 100% Chardonnay

We’re staying in Napa Valley, but moving south to Carneros for another single vineyard wine! Clos Pegase Winery is located in Calistoga, but their crown jewel is Mitsuko’s Vineyard in a windswept corner of Carneros. Their winery was designed by Michael Graves – who also designed Emory’s Michael C. Carlos Museum. Nine months French oak (30% new). Butter is present, but is nicely balanced by the tingly acidity. White peach, honeydew melon, lemon, brioche.

Lizette’s Food Pairing Suggestions: Enjoy this chardonnay with a veggie ciabbatta bread panini stuffed with red bell pepper, eggplant, portobello mushroom and garlic spread; crispy pan fried crab cakes; smoked salmon strata with horseradish crème fraiche; decadent crab bisque with Sherry cream; spinach and pepper jack stuffed chicken over mushroom wild rice; garlicky shrimp topped pasta; smoky bacon and frisée salad; chicken, sausage and shrimp Gumbo with rice; poached sea bass with roasted winter squash; roasted butternut squash risotto; seared scallops with creamy polenta, chive oil, and black garlic butter; teriyaki ginger glazed salmon and white rice; and herbed chicken thighs with polenta fries topped with Fiscallini cheese. Or simply savor this wine with ricotta topped with mango chutney, green pea hummus, mascarpone crostini with sliced pears, Tete de Moine slivers, creamy Camembert or Brillat‐Savarin drizzled with a touch of honey.

Sparkling Wine

2017 Krasno SPARKLING RIBOLLA GIALLA, Goriška Brda, Slovenia 4 and 6 bottle levels $18 (member price $16) 100% Ribolla Gialla

Just east of Friuli (Italy) lies Goriška Brda, a thriving wine region in northwest Slovenia. Ribolla Gialla is the local grape, making delicious still and sparkling wines. This region has a good diurnal swing because it gets warm breezes from the Adriatic, as well as cold winds from the Alps. In a contrast to the sparklers of the last few months, Krasno is made in the Charmat (or tank) method, which is a great way for the fruit to take center stage. After the secondary fermentation, the wine spends three months on the lees. Green apple, lemon and a hint of gooseberry.

Lizette’s Food Pairing Suggestions: Enjoy these delightful bubbles as an aperitif or paired with your favorite appetizers from truffled popcorn and caviar to foie gras, stuffed mushrooms and fried calamari. These bubbles also pair perfectly with light dishes such as smoked salmon topped salads, trout with garlic lemon butter herb sauce over white rice, vegetable risotto, quiche Lorraine, pasta primavera, poached salmon over butternut squash risotto and pork tenderloin with seasonal veggies. Or simply serve this sparkler with a fresh buffalo mozzarella drizzled with virgin olive oil and red peppercorn, Brie-style cheeses, mascarpone topped crostini, and fresh chèvre rolled in herbs.

Red Wine

2016 Venica MERLOT, Collio, Friuli, Italy 4 and 6 bottle levels $20 (member price $17) 100% Merlot

A 3rd generation family-owned winery, Venica is located in the Dolegna district of Collio. It’s a nice segue from the Krasno Sparkling, because the two wineries are about about 30 miles apart, albeit in different countries. Venica was founded in 1930 by the grandfather of the current generation of owners, who – like their neighbors – practice biodynamic viticulture. 30% of the wine sees 1 year in 2nd use French oak, the other 70% sees 1 year of concrete. It’s a ripe and rich style for a modestly priced Italian red. Red cherry, black cherry, dried thyme and rosemary.

Lizette’s Food Pairing Suggestions: Enjoy this velvety, versatile red with flat iron steak smothered with blue cheese butter, mediterranean lamb burgers topped with goat cheese, thyme roasted chicken onions and herbed potatoes, veal chops with Portobello mushrooms, herbed Chicken en papillote, grilled beef satay drizzled with sesame dressing, grilled pork chops with orange BBQ, scallion-and-Brie-stuffed burgers, classic lamb chops with rosemary and garlic, and sautéed duck breast with Pomegranate red wine reduction and honey glazed squash. This dreamy red is also heavenly with baked cheese dishes such as goat cheese soufflé with herbes de Provence, potato gratin, peperonata crostini with chevre, mushroom and Point Reyes blue cheese Napoleon, and mushroom and goat cheese eggplant rolls.

2016 Château de Durette GAMARET, Vin de France 4 and 6 bottle levels $20 (member price $17) 100% Gamaret

This would be a Cru Beaujolais (as the grapes are from Chénas), but instead of Gamay, it’s made from a very obscure varietal (Gamaret – pronounced “Gamma Ray” - a cross between Gamay and Reichensteiner). Château de Durette is a modern winery, founded in 2006. Almost all the wine they produce is Cru Beaujolais (from six of the 10 Cru’s). Fermented in concrete, 25% whole cluster, 75% destemmed fruit. Similar to Beaujolais, with ripe strawberry, raspberry, warm earth.

Coq au Vin

Ingredients: -- 2 tbsp olive oil -- 4 oz bacon or pancetta, diced -- 1 chicken (3-4 lbs), cut in 8ths -- kosher salt and freshly ground black pepper -- ½ lb carrots, cut diagonally in 1-inch pieces -- 1 yellow onion, sliced -- 1 tsp chopped garlic -- ¼ cup cognac or other high quality brandy -- ½ bottle dry red wine, such as Burgundy -- 1 cup chicken stock, preferably homemade -- 10 fresh thyme sprigs -- 2 tbsp unsalted butter, at room temperature, divided -- 1 ½ tbsp all-purpose flour -- ½ pound cremini mushrooms, stems removed and thickly sliced -- ½ pound frozen small whole onions

Directions: -- preheat the oven to 250 degrees

-- heat the olive oil in a large Dutch oven. Add the bacon, cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

-- lay the chicken out a paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about five minutes, turning to brown evenly. Remove the chicken to the plate with the bacon, continue to brown until all the chicken is done, set aside.

-- Add the carrots, onions, 2 tsp salt, and 1 tsp black pepper to the pan, cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic, cook for one minute. Add the Cognac, put in the bacon, chicken and any juices that collected on the plate into the pot. Add the wine, chicken stock and thyme, bring to a simmer. Cover the pot with a tight fitting lid, place in the oven for 30-40 minutes, until the chicken is just not pink. Remove from the oven, place on top of stove.

-- Mash 1 tbsp butter and the flour together, stir into the stew. Add the frozen onions. In a medium saute pan add the remaining 1 tbsp butter and cook the mushrooms over medium-low heat for 5-10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste.

2015 Domaine Lafage “Tessellae – Old Vines” GSM BLEND, Cotes du Roussillon, France 4 and 6 bottle levels $18 (member price $16) 50% Grenache, 40% Syrah and 10% Mourvedre

We’ve featured about one wine per year from Domaine Lafage for Wine Club. Their wines have old world acidity, but are ripe and rich enough to satisfy those with new world palates. Lafage might be Robert Parker’s favorite winery (dollar for dollar), judging by his consistently excellent scores. A joint project between Eric Solomon and Jean-Marc Lefage, Tessellae GSM has 65 year old vines on schist soils, and fermention in concrete tanks. Blueberry, black pepper, kirsch, violets.

Lizette’s Food Pairing Suggestions: Fire up the grill for this juicy red and pair it with mouth-watering ribeye grilled to perfection, roast pork with seasonal veggies, bison burgers smothered with Gorgonzola, caramelized onions and bacon, beef and pork empanadas, sausage manicotti, Asian-style spicy pork burgers, garlic and herb-peppered veal chops over garlicky smashed potatoes, grilled leg of lamb with spring vegetables and classic steak au poivre. Not a carnivore? Don’t let that stop you from savoring this red with gnocchi alla parisienne tossed with wild mushrooms, shaved brussels sprouts, roasted peppers and pesto, truffled cannellini bean soup or just slather some Comté, Brie, Bleu d'Auvergne, Camembert, Reblochon or creamy Stilton onto garlic-buttered toast and enjoy.

2016 Château du Petit Thouars “Les Georges” CABERNET FRANC, Chinon, Loire Valley, France 4 and 6 bottle levels $20 (member price $17) 100% Cabernet Franc

Château de Petit Thouars is in the quiet commune of Saint-Germain-sur- Vienne in the southwest corner of Chinon. George du Petit Thouars (a diplomat for Cardinal Richelieu) bought the property in 1636, and 12 generations later, Sebastién du Petit Thouars continues the tradition. “Les Georges” is named after the many Georges in the du Petit Thouars ancestral line. Limestone soils. Beautiful interplay between earth, minerals and fruit. Earl Grey tea, green herbs, black raspberry. Aged in stainless steel.

Lizette’s Food Pairing Suggestions: This medium-bodied red pairs perfectly with Fiorentine steak, grilled Portobello mushrooms, German schnitzel, vegetable quiche, roasted pork tenderloin with olive tapenade and parsley potatoes, feta stuffed chicken over wild rice, chicken tomato curry over couscous, lamb gyros, turkey meatballs with cranberry BBQ sauce, crispy trout with pork belly polenta, grilled venison loin with mushroom risotto, classic eggplant parmesan and four cheese ravioli with homemade pesto. Or simply savor this red with olives, pâté and medium flavored cheeses such as Chevre, Camembert, Feta, and Fontina.

2016 J Vineyards PINOT NOIR, Sonoma/Monterey/Santa Barbara, California 4 and 6 bottle levels $23 (member price $20) 100% Pinot Noir

J Vineyards opened in 1986, specializing in both still and sparkling wines. The fruit for this California Pinot is from Russian River Valley, Santa Lucia Highlands and Santa Maria Valley. This is an opulent Pinot made for sipping with or without food. A great wine for a neighborhood party, and it will stand up to richer foods than you might ordinarily think. Six months in a combination of French and American oak. Black cherry, cranberry, fig, orange peel, baking spices, whiff of woodsmoke.

Lizette’s Food Pairing Suggestions: Serve this party perfect pinot with classic appetizers like Point Reyes blue cheese crostini, Pancetta wrapped figs with balsamic glaze, wild mushroom and Burrata bruschetta and smoked salmon tarts. This easy drinking red also effortlessly complements main dishes such as grilled salmon topped salad with Sherry-honey vinaigrette, ginger orange glazed pork loin with mushroom risotto, seared duck breast with cranberry glaze, sesame crusted tuna with sticky rice and salted edamame, black bean enchiladas with goat cheese, creamy mushroom penne pasta, and grilled pork chops with peach compote. After dinner pour another glass with Point Reyes Blue, San Andreas, Humboldt Fog, Tallegio, Robiola, Gorgonzola, or Cabriflore.

2013 Chateau Tour des Gendres RED BLEND, Bergerac, France 4 and 6 bottle levels $18 (member price $16) 50% Malbec, 50% Merlot

Just east of Bordeaux lies Bergerac, arguably the premier area for French epicureans, with truffles, foie gras and other decadent goodies ready for gobbling. The varietals and terroir are similar to Bordeaux, but with less influence from the Atlantic. Vincenzo de Conti moved his family here from Italy in 1925, and today the third generation makes wine from a historic 12th century vineyard. In the late 19th century, the vineyard was destroyed by phylloxera, and today it’s 10% of the original size. Blackberry, red cherry, boysenberry. This easy drinking red was aged in stainless steel.

Lizette’s Food Pairing Suggestions: Enjoy this elegant blend with venison medallions with red wine sauce and crispy rosemary potatoes, black pepper crusted filet with four cheese risotto, braised beef with mushroom sauce and wild rice, spiced bison and black bean chili, filet mignon with peppercorn sauce and garlicky braised kale, lamb Osso Buco with black olives and fennel, ostrich steaks with mustard sauce, rosemary and garlic roast leg of lamb, mouth-watering bison burger topped with candied bacon and sharp cheddar and classic bobotie. This lean, crowd-pleasing blend is also the perfect partner for hard, sharp cheeses such as Roquefort, Beaufort, Comté and Emmental.

2014 Churchill’s Estate “Douro” RED BLEND, Douro, Portugal 4 and 6 bottle levels $20 (member price $17) 40% Touriga Nacional, 30% Touriga Franca, 30% Tinta Roriz

Like a number of other famous Port houses, Churchill’s began producing dry table wines shortly after the millenium. At first, this was to use excess grapes, but now it’s a way to reach the majority of wine drinkers who prefer dry wines. The grapes are all estate grown, many on the steep slopes of the Douro. 30% sees French oak (some new), the other 70% stainless steel, which provides a fresh backdrop for this rich, concentrated juice. Black raspberry, blackberry, red raspberry, white pepper, dried herbs.

Lizette’s Food Pairing Suggestions: Enjoy this full-bodied blend with blue cheese and bacon topped burgers, beef stew with mushrooms, grilled pork tenderloin wrapped in bacon, four cheese risotto, succulent braised pork, veal and mushroom meatloaf with garlic mashed potatoes and green beans and game day venison chili. Or be adventurous and have a glass like the locals do - with a regional dish like caça (game meat), such as veado (venison) and javali (wild boar), costoletas de vitela (veal chops) and coelho estufado (stewed rabbit). Local cheeses like Queijo de Cabra Transmontano (goat cheese) and Castelo Branco (sheep’s milk) would also make for a perfect pairing.

2016 Taken RED BLEND, Napa Valley, California 6 bottle level $35 (member price $30) 70% Cabernet Sauvignon, 15% Merlot, 9% Malbec, 4% Petit Verdot, 2% Petite Sirah

I visited Napa Valley over MLK weekend, my first visit there in a few years. The valley continues to grow, especially the city of Napa. Among the wineries we toured was Trinchero, just north of downtown St Helena, the source of most of the fruit for Taken Red Wine. They tweak the blend every year, but it’s usually a Cab Sauv dominated Bordeaux blend. Because of drought conditions in 2016, the berries were smaller, with thick skins, leading to rich, decadent wine. One year in French oak (50% new) helps give it body. Blackberry pie, blueberry, huckleberry, dark chocolate. Delicious with food or by itself.

Lizette’s Food Pairing Suggestions: Serve this steak-worthy red with braised lamb short rib with fingerling potato confit and fava bean purée, espresso rubbed rib eyes over creamy mushroom polenta, venison meatballs with cranberry BBQ sauce, steak au poivre smothered in Cognac sauce, bold beef chili, duck burgers, brisket nachos, BBQ chicken flatbread, grilled lamb chops with rosemary potatoes, fig glazed pork tenderloin, roast leg of lamb with seasonal veggies, gnocchi with Bolognese and seared pork tenderloin with blackberry compote. This intensely flavored red likes equally concentrated cheeses like sharp cheddar, aged Gouda, Reblochon and Le Moulis.

2013 Coppola “Director’s Cut Cinema” RED BLEND, Sonoma County, California 6 bottle level $35 (member price $30) 40% Cabernet Sauvignon, 35% Zinfandel, 17% Syrah, 8% Petite Sirah

Legend has it that Francis Ford Coppola bought the old Niebaum mansion in Napa Valley with proceeds from “The Godfather” back in the early 1970’s. He bought it as a getaway cottage, but has since resurrected the iconic Rubicon as well as his own successful namesake winery. An homage to his years behind the camera, Director’s Cut Cinema’s thin label wraps around the bottle. All the fruit is estate, with most of it coming from Alexander Valley and Dry Creek Valley. 16 months French oak (25% new). Black cherry, blackberry, rhubarb, licorice, spices.

Lizette’s Food Pairing Suggestions: This juicy blend is simply delicious paired with slow cooked beef cheeks in red wine, hoisin glazed ribs, pork tenderloin with herbed rice, spaghetti topped with meatballs and shaved Pecorino, sirloin steak with wine demi-glace, Italian sausage and Fontina lasagna, juicy steak au poivre, cabernet braised short ribs, crispy beef empanadas with Chimichurri sauce, grilled leg of lamb stuffed with garlic and herbs, roasted quail over hazelnut risotto and grilled pizza piled high with meaty toppings. Or simply enjoy a glass with a variety of cheeses from Abbaye de Belloc and Comté Reserve to Gruyere, aged Gouda, Manchego and aged Cheddar.

**BONUS WINES CATALOGUE********************************************** Buy these exclusive items outside of your monthly membership. This can not be one of your regular monthly selections; the purchase would be in addition to monthly wines.

2014 Purple Hands PINOT NOIR, Holstein Vineyard, Dundee Hills, Willamette Valley, Oregon $55 (member price $45) 100% Pinot Noir

Purple Hands is owned by Cody Wright, who doubles as the winemaker. He’s the son of Ken Wright and the stepson of Rollin Soles. His familial connections might have helped him source great fruit in the beginning, but his consistently delicious (and high scoring) wines have made him sought out by nearby growers. Holstein Vineyard sits about 750 feet above sea level, with Jory (volcanic) soil. Popular clones Dijon115 and 777 are used in this vineyard that surrounds the home of its owner (Al Holstein). One year in French oak (25% new). 550 cases produced.

93 points Wilifred Wong “An outstanding effort, the multi-dimensional 2014 Purple Hands Holstein Vineyard Pinot Noir deftly combines power and style. The wine exhibits red and blue fruits, with a light accent of sweet oak. The wine's long finish pairs it well with savory grilled meats or perfectly ripened cow's milk cheese.”

______

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