December 2018 Wine Club Selections • Only One Bottle Of

December 2018 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

2016 Benton-Lane Winery PINOT GRIS, Willamette Valley, Oregon 4 and 6 bottle levels $19 (member price $17) 100% Pinot Gris

Benton-Lane Winery is located at Sunnymount Ranch, an 1860 acre tract on the border between Benton County and Lane County, near the town of Monroe. Steve and Carol Girard founded Benton-Lane in 1991, and they continue as owner- operators today. White peach, honeysuckle blossoms, honeydew melon and ripe pear are hallmarks of this dry unoaked white wine.

Lizette’s Food Pairing Suggestions: Pair this delightful white with quince-glazed pork chops with herbed potatoes, foie gras stuffed turkey burgers topped with Swiss cheese and caramelized onions, Korean style fried chicken with cast iron Brussels sprouts, salmon burgers topped with avocado garlic sauce, chicken and pepper fajitas, pan-seared trout with sweet potato and bacon hash and Asian spiced shrimp tossed linguine. This food friendly white is also excellent with Muenster and Edam or more exotic selections like Garroxta and Caprino Tartufo truffled goat cheese.

2015 Michel Gassier “Cercius Blanc” WHITE BLEND, Vin de France 4 and 6 bottle levels $20 (member price $17) 60% Grenache Blanc, 40% Sauvignon Blanc

Cercius Blanc is from Costières de Nimes (Rhone Valley), but because of the cépage (Sauvignon Blanc is an outlier in the Rhone), it’s labeled simply Vin de France. Mr. Gassier has been a champion of Costières de Nimes, showing the world that great wines can be produced in a little known corner of SW Rhone Valley. Hand harvested, then fermented/aged in concrete, Cercius Blanc is a project between Michel Gassier, Eric Solomon and Philippe Cambie. This dry white wine has notes of white flowers, lemon, grapefruit and dried herbs.

Lizette’s Food Pairing Suggestions: Savor this unique, aromatic blend with grilled green and white asparagus drizzled with Aioli, smoked salmon rillettes, chèvre and fresh herb fondue, asparagus salad with Ricotta salata and Champagne dressing, Dungeness crab and beet salad and creamy potato leek soup with truffled mushrooms. This medium bodied blend also pairs perfectly with Bouillabaisse, paprika grilled game hen with roasted spiced butternut squash, provençal-style fish soup, white wine poached chicken, roasted monkish with goat cheese risotto, and even dishes with a hint of spice like Korean style pork medallions and basil-scented Thai chicken. After dinner, enjoy another glass with a sliver of dreamy cheeses like Vacherin, Beaufort, Saint Marcellin and Pont l’Evêque.

2016 Forgeron Cellars “Façon Blanc” WHITE BLEND, Columbia Valley, Washington 4 and 6 bottle levels $25 (member price $22) 60% Viognier, 27% Roussanne, 13% Grenache Blanc

Forgeron (French for “Blacksmith”) has been producing wines in Walla Walla since 2001. For Façon Blanc, they source from three small vineyards in Walla Walla and Yakima Valleys. This dry white sees one year of neutral oak (French and American). Pineapple, honeysuckle, white peach, lemon, bosc pear. For those choosing between Michel Gassier Cercius Blanc and Forgeron Façon Blanc, the Façon Blanc is riper and richer in flavor, whereas Cercius Blanc is lighter and crisper.

Lizette’s Food Pairing Suggestions: Enjoy this delightful white with a variety of foods such as quince-glazed pork chops with herbed potatoes, foie gras stuffed turkey burgers topped with Swiss cheese and caramelized onions, Korean style fried chicken with cast iron Brussels sprouts, salmon burgers topped with avocado garlic sauce, chicken and pepper fajitas, pan- seared trout with sweet potato and bacon hash and Asian spiced shrimp tossed linguine. This food friendly white is also excellent with classic cheeses like Muenster and Edam or more exotic selections like Garroxta and Caprino Tartufo truffled goat cheese.

2015 Calera “40th Anniversary” CHARDONNAY, Central Coast, California 4 and 6 bottle levels $21 (member price $18) 100% Chardonnay

Calera is one of California’s venerable wineries, making Chardonnay and Pinot Noir from their base in Mt Harlan (San Benito County). The word “Burgundian” is thrown around way too often in the US, but Calera has some claim to it. Josh Jensen (Calera’s founder) believed in Limestone rich soil. Their Central Coast Chardonnay’s fruit is sourced from seven individual vineyards with limestone soil from Monterey, San Benito, San Luis Obispo and Santa Barbara Counties. Fermentation with native yeasts in barrels, followed by 10 months in French oak (10% new). Lean and elegant for Cali Chard with notes of Meyer lemon, marcona almond, ripe pear, and underlying minerality.

Lizette’s Food Pairing Suggestions: Savor this elegant chardonnay with roasted salmon drizzled with cilantro lime cream, seared scallops with mango melon relish, classic chicken cordon bleu with creamy mashed potatoes, turkey meatloaf with gravy, sea bass with a micro-green side salad topped with a lemony vinaigrette and roasted walnuts, Granny Smith apple and grilled cheese panini, Hamachi Crudo with crispy fried cauliflower, pea miso soup with bacon, pumpkin tortellini with almonds in a brown butter sage sauce, seared scallops served over cauliflower puree, pickled golden raisins and topped with vanilla bean oil and pan seared salmon with apple chutney. This chardonnay is equally delightful with a charcuterie board and selection of creamy cheeses ranging from mild to super funky.

Sparkling Wine nv Domaines Paul Mas “Côté Mas” SPARKLING BRUT ROSÉ, Crémant de Limoux, Languedoc, France 4 and 6 bottle levels $20 (member price $17) 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir

I keep tasting delicious traditional method brut rosé sparklers, and this month is no different! It’s perfect timing, as rosé sparklers belong on every holiday table. Crémant de Limoux (along with Champagne) claims to be the world’s oldest region to produce traditional method sparkling wine, having done so for 500+ years, starting with the monks from Saint-Hilaire. Jean-Claude Mas is a 4th generation grape grower. Since taking the reins of the family winery in 2000, the popularity of their wines has exploded. Bone dry, light clean and refreshing, this sparkler has notes of strawberry, raspberry, lemon and a hint of chalk.

Lizette’s Food Pairing Suggestions: End of year fireworks won’t be the only thing lighting up your winter celebrations! You don’t need an excuse to pop open this festive sparkler because it pairs with everything from tuna tataki marinated in herb oil with a fresh salad, prosciutto and goat cheese flatbread, panko-crusted chicken over mixed greens with a sliver of Brie and tomato mozzarella flatbread to grilled chicken and peppers over rice, roasted pork loin with tropical chutney and pork braised in champagne vinegar over creamy edamame risotto. Or simply uncork the fireworks over a chocolate raspberry Napoleon stuffed with ganache, nuts and coulis or a pretty platter of Camembert, Brillat-Savarin and bloomy-rind goat cheese.

Red Wine

2016 Santi “Ventale” CORVINA BLEND, Valpolicella Superiore, Veneto, Italy 4 and 6 bottle levels $18 (member price $16) 80% Corvina, 10% Corvinone, 10% Rondinella

Family owned since 1843, Santi produces the classic wines of the region including Amarone della Valpolicella, and was one of the first wineries in Italy to produce high quality sparkling wine. “Superiore” is a designate of Valpolicellas with higher alcohol (thus fuller body). Bigger and bolder than many wines from Valpolicella, thanks to fermentation and aging for 18 months in Slovenian wood (oak, chestnut and cherry). Ripe blackberry, black plum, cocoa, dried fruit.

Lizette’s Food Pairing Suggestions: Enjoy this food-friendly red wine with wild mushroom risotto; beef burgers piled high with onions, bacon and sharp white cheddar; grilled Florentine steaks with parsley potatoes; braised Italian-style stews; wild boar sausage with white cheddar polenta; pasta tossed with Arrabbiata sauce; Italian sausage and meatball pizza; roasted leg of lamb with pea risotto; braised goat with truffled potatoes; and tagliatelle tossed with wild boar ragu. Or simply savor this red blend with salumi and regional cheeses such as Asiago, Casatella Trevigiana, Grana Padano, Montasio, Monte Veronese, Piave, Provolone Valpadana and Taleggio.

2016 Domaine Petroni “Corse” RED BLEND, Corsica, France 4 and 6 bottle levels $20 (member price $17) 50% Niellucciu, 35% Syrah, 15% Grenache

While the Mediterranean island of Corsica is part of France, it’s just north of Sardinia, and has an Italian culture. Napoleon Bonaparte was born here in 1769. Domaine Petroni has been producing wine since the late 1800’s. The 2015 vintage was Wine Spectator Top 100. The 2016 has a higher rating, but wasn’t included (go figure!) Niellucciu is the local name for Sangiovese. Black currant, red raspberry, strawberry, bittersweet dark chocolate, underbrush. Fermented in concrete.

Corsican Chicken (serves 4-6)

Ingredients: -- 3 tbsp butter, softened -- 2 tbsp herbes de provence -- 1 tsp salt -- 2 garlic cloves, minced -- ½ tsp coarsely ground black pepper -- 2 lbs boneless skinless chicken thighs -- 1 large onion, chopped -- ½ cup oil-packed sun-dried tomatoes, julienned -- 1 can (10 oz) condensed beef consomme, undiluted -- ½ cup dry vermouth (can sub orange juice) -- ½ cup greek olives, pitted & quartered -- 1 tsp grated orange zest -- 2 tsp cornstarch -- 1 tsp cold water -- 2 tbsp minced fresh parsley or basil (optional)

Directions: -- In a small bowl, combine the butter, herbes de provence, salt, garlic and pepper. Rub over chicken.

-- Place in a 5-quart slow cooker. Add onion, tomatoes, consomme and vermouth. Cover, cook on low for 4-5 hours, or until chicken is no longer pink. Add olives and orange zest. Cover, cook on high for 30 minutes.

-- Remove the chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices, transfer to a small saucepan. Bring liquid to a boil.

-- Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Pour over chicken. If desired sprinkle with parsley or basil

2015 Chalk Hill RED BLEND, Sonoma Coast, California 4 and 6 bottle levels $23 (member price $20) 53% Cabernet Sauvignon, 47% Merlot

This is the 1st vintage of Chalk Hill Sonoma Coast Red, a complement to their $50 Estate Red. While the appellation is Sonoma Coast, most of the fruit comes from the warmer interior areas of the appellation, resulting in a warm-toned wine. Cherry pie, black raspberry, vanilla, toasty oak. This ripe rich wine is a perfect sipper for after-work relaxation on cold winter nights. One year in French oak (20% new).

Lizette’s Food Pairing Suggestions: Enjoy this rich blend with lamb stew; traditional shepherd’s pie; roast turkey served with sausage stuffing with cherries and cocoa nibs; braised lamb shoulder with fennel, orange and roasted baby potatoes; mushroom and steak pierogi; rosemary and garlic roast leg of lamb; pink peppercorn crusted filet over garlicky braised kale; ribeye steaks with olive pesto and dry Jack cheese; classic beef Bouguignon; mouth-watering bison burgers topped with candied bacon and sharp cheddar; and braised beef shanks with seasonal vegetables. Or simply savor this fruit forward blend with a platter of sharp cheeses such as Roquefort, Beaufort, Comté and Emmental.

2015 Creencia “con Juventud” MONASTRELL, Jumilla, Spain 4 and 6 bottle levels $18 (member price $16) 100% Monastrell

35 year old vines, dry farmed in a very arid climate, means that the vines really struggle, so the quality of the fruit is high and the flavors intense. The vineyards are at 2500 feet of elevation with sandy soil. “Belief with Youth” is the translation, because David Tofterup (owner/winemaker) wants to highlight a Monastrell that sees only 6 months used French oak. (His other Monastrells see new oak for longer periods). He wants the fruit to take center stage. Black cherry, dried black figs, roasted coffee, herbs, black pepper.

Lizette’s Food Pairing Suggestions: Pair this full-bodied red with braised short ribs with polenta, classic Paella, cuban pork roast with black beans and bacon, grilled pork tenderloin with four cheese risotto, saucy barbecue ribs with truffled macaroni and cheese, herbed lamb chops and portobello mushrooms, succulent pork shoulder with buttered thyme-crusted corn, rosemary scented pork chops with saffron rice, and seared tuna steak with Romesco sauce and patatas bravas. Or simply enjoy with dreamy regional cheeses such as Cabrales, aged Manchego, Idiazábal and Montsec.

2016 Montinore Estate PINOT NOIR, Willamette Valley, Oregon 4 and 6 bottle levels $22 (member price $19) 100% Pinot Noir

Established in 1982 by the Marchesi family, Montinore Estate is the largest producer of biodynamic wines in the USA. The fruit was harvested from a number of estate vineyards, featuring diverse soil types (Laurelwood, Volcanic, Marine Sedimentary). 10 months in oak (25% new) - 58% Hungarian oak, 42% French oak. Black cherry, loganberry, red currant, pomegranate, cinnamon, allspice.

Lizette’s Food Pairing Suggestions: Serve this lush, ripe pinot with holiday appetizers such as mushrooms stuffed with sausage and blue cheese, braised pork belly flatbread, mushroom and leek bread pudding, grilled endives with mushroom aioli, mini goat cheese soufflés, grilled duck sausage tarts and lamb and goat cheese sliders. This versatile pinot is also guaranteed to be the star of your holiday table paired with pork tenderloin with golden beets and parsnips, roast turkey with truffle butter, roast chicken beurre rouge over wild rice, grilled za’atar chicken with tomato cucumber salad, mushroom soup with truffled cream, salmon over herbed goat cheese polenta, Moroccan‐ spiced lamb chops and wild mushroom and béchamel lasagna. An after dinner treat of Point Reyes Blue, San Andreas or Humboldt Fog would really accentuate the fruit flavors in this velvety red.

2013 Tenuta San Leonardo “Terre di San Leonardo” BORDEAUX BLEND, Vallagrina, Trentino, Italy 4 and 6 bottle levels $21 (member price $18) 40% Merlot, 40% Cabernet Sauvignon, 20% Carmenere

The Austrio-Hungarian Empire surrendered at San Leonardo, signing the preliminary armistice ending WWI. I’ve personally quaffed 10+ vintages of their flagship wine, thanks largely to a nearby friend that has many vintages in his cellar. “Terre di San Leonardo” has the same cépage as its big brother, but comes from younger vines, and sees less oak. 80% sees 18 months in large used Slavonian oak, the other 20% in new French barriques for 6 months. Blackberry, red raspberry, dried herbs, warm earth. This wine is just beginning to drop some fruit. Drink it now for a richer fruitier taste, or wait for the herbs and earth to take center stage.

Lizette’s Food Pairing Suggestions: Enjoy this versatile red with everything from smoked duck breasts with cherry compote and butternut squash risotto, veal Scallopine, cheese ravioli in herbed cream sauce and chicken and mushroom Marsala to beef blade roast bourguignon-style over silky carrot potato puree, three cheese lasagna, Italian herb and garlic- crusted pork tenderloin, creamy smoked salmon pasta, veal chops with sun-dried tomatoes and braised rabbit over mushroom polenta. The flexibility of this crowd-pleasing wine doesn't end there. Try a glass with a wide range of cheeses from Italian favorites like Tallegio, Robiola and Gorgonzola to fancy French chèvre such as Cabriflore or triple cream cow’s milk St. Andre.

2016 Le Grascete “Il Carraio” SUPER TUSCAN, Tuscany, Italy 4 and 6 bottle levels $21 (member price $18) 25% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot, 25% Cabernet Franc

Paolo Valagusa is both owner and winemaker of Le Grascete in Bolgheri, a small village in coastal Tuscany that is one of the most prestigious and youngest DOCs in Italy. Le Grascete is brand new to the Atlanta market, imported by friends of VV. Because it’s fermented and aged in stainless steel, it can not be called Bolgheri. Il Carraio means “garage for carts”, because it’s the garage wine of Le Grascete, and the name of the family cat. Red raspberry, black cherry, good skin tannins, touch of earthiness. For those torn between Terre di San Leonardo and Il Carraio, Il Carraio is younger, fresher and riper, with more emphasis on fruit.

Lizette’s Food Pairing Suggestions: This bold, yet elegant Italian stallion shines with bacon‐wrapped filet mignon over red‐wine mushroom risotto, braised veal cheek ravioli with shaved Parmesan, Florentine steak with parsley potatoes, coffee‐marinated lamb brochettes, duck breasts with hazelnuts and crispy potatoes, grilled lamb chops with garlic and rosemary, Italian‐style beef stew or grilled rib eye steaks with tarragon, shallot and pink peppercorn butter. Hard Italian cheeses like Parmesan, Tallegio, Pecorino and Asiago also make for a perfectly after‐dinner dynamic duo.

2015 Scott Family Estate PINOT NOIR, Russian River Valley, Sonoma, California 6 bottle level $30 (member price $25) 96% Pinot Noir, 4% Petite Sirah

Kudos to Scott Family for being transparent with the varietal blend of their RRV Pinot! It’s an open secret that some Cali wineries add Petite Sirah and other varietals to beef up their Pinots, and it’s refreshing that Scott Family talks about it! This wine includes 4% Petite Sirah, which adds color, richness and dark fruit to the blend. Black raspberry, red raspberry, tart cranberry, vanilla, nutmeg. Eight months new French oak. This is a lush decadent wine, smooth & opulent. If you’re choosing just one Pinot this month, the Scott Family is bigger, bolder and lusher than Montinore Estate.

Lizette’s Food Pairing Suggestions: Serve this plush pinot with roasted pork loin with beet, parsnip and potato hash drizzled with mushroom cream; grilled Mahi with a side of roasted butternut squash, onion, and brussel sprouts, garnished with pecans and dried cranberries; apricot glazed Cornish hen with roasted thyme and carrot farro; braised rabbit over polenta; lamb chops and roasted asparagus with Béarnaise sauce; rosemary roasted chicken with sautéed onion wine sauce; pork medallions with tarragon cream sauce; and herb brushed pork tenderloin with braised kale. Or simply savor this lush pinot with a decadent chocolate mousse or savory chèvre cheesecake.

2016 Le P’tit Paysan CABERNET SAUVIGNON, Central Coast, California 6 bottle level $32 (member price $27) 96% Cabernet Sauvignon, 4% Petit Verdot

With fruit sourced from three vineyards (foothills of Santa Cruz Mountains, foothills east of Gilroy, foothills in Paicines), Le P’tit Paysan is a project of Ian Brand, who cut his winemaking teeth at Bonny Doon and Big Basin. 11 months on the lees in used French oak. Medium bodied, this is a Bordeaux lovers Cali Cab. Blackberry, black cherry, dark chocolate, oregano, black pepper, whiff of green bell pepper. The flavor of Le P’tit Paysan harkens me back to how Cali Cabs used to be made – not necessarily a good or bad thing, just a blast from the past. Pair with Beef Bourguignon on a drizzly frigid night!

Lizette’s Food Pairing Suggestions: Serve this steak-worthy red with peppery aged New York strip; lamb loin with rustic smashed potatoes, caramelized carrots and cabernet sauce; espresso rubbed ribeyes over creamy mushroom polenta; beef medallions and mushroom sauce with mashed potatoes; beef and mushroom stroganoff with buttered egg noodles and kale; soy glazed chicken thighs with green beans and jasmine rice; Asian glazed short ribs with soy glazed edamame; steak au poivre smothered in Cognac sauce; coffee braised short ribs over aged cheddar potatoes; lamb ragout with roasted sweet peppers; grilled bison and vegetable kebabs; and even grilled eggplant with mushrooms and tomato sauce. This sturdy cabernet likes equally concentrated cheeses like sharp cheddar, aged Gouda, Reblochon and Le Moulis.

**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.

nv Champagne Henriot “Brut Souverain”, Champagne, France $45 (member price $35) 50% Chardonnay, 45% Pinot Noir, 5% Pinot Meunier

Just in time for holiday parties and dinners, as well as New Year’s Eve … the Chardonnay is from Cote de Blancs, the Pinot Noir & Meunier are from Montagne de Reims. 2/3 of the fruit is Grand Cru or Premier Cru. Brut Souverain spends three years aging on the lees, with 30% of the blend from their reserve wines, to add weight and complexity. Lovely balance of citrus and green apple, with hints of red fruit in the background.

94 points Wine Enthusiast A beautifully fine mousse indicates the class of this finely crafted wine. It has some weight, flavors of green apples, with hints of fresh apricots. There is extreme freshness here, the style dry but rich. This bottling tastes young and would be worth aging six months.

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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