July 2018 Grapevine Price Chopper Plaza 1355 New Scotland Road Slingerlands, NY 12159 518.439.5535 [email protected]

A Closer Look at Cabernet Franc Often misunderstood or from Lodi shows the ignored, Cabernet Franc is warmth and sun-loving side a worth getting to that shines and stuns with know. Of French origin— an intense blue-black hue, namely and Loire reminiscent of its name. Valley—it is planted Sustainably produced, throughout the world. for this come from a 25-year-old From in the Loire on the west side of Lodi. Valley, the 2014 Château While dense and dark, it de la Durandière Vielles Majestic château and surrounding vineyard in the retains the telltale qualities Vignes Cuvée Azenor of the grape, displaying Rouge is made from medium body and flavors of sustainably produced vines, encourage optimal ripening, Point sits on the western for instance. Destemmed shore of Cayuga Lake on a black plum, bell pepper and at least 40 years old. Saumur herbs. $30.99 is a medieval town dotted grapes are vinified and site with well drained glacier with châteaux in the aged in cement tanks, soils that jut out to the Often blended, Cabernet western part of the Loire producing a complex, round beach, edging water with a Franc is becoming Valley, between the Loire wine with excellent fruit and depth of 400 feet. Thanks recognized for its ability to and Thouet Rivers. Owner spice. 91 WS & Ranked 92/ to the deep water that heats stand on its own, delighting Antoine Bodet brings Top 100-2016 $17.99 and cools more slowly than with its structure and leaner together tradition and Moving west across the the surrounding land, the flavors, as in . A modern techniques, Atlantic––much like growing season is more natural for most dishes gauging vineyard practices Hermann Wiemer, who than two weeks longer than you’re likely to find in a according to what will emigrated from Germany in nearby areas. Growing French bistro—roast produce the best wine. An the 1960s––the 2016 wine grapes since 1997 chicken, quiche, simple elegant deep violet color, Hermann J. Wiemer and using sustainable beef preparations—or with aromatic notes of red Cabernet Franc from practices, the grapes are dishes with some measure and black fruits and supple Seneca Lake is fantastic. crushed, de-stemmed and of acidity and spice, tannins, this is a fine The long, brisk autumns in soaked overnight to Cabernet Franc is a quiet, expression of the Cabernet upstate New York’s, achieve the perfect aromas, vinous gemstone, more flavors and soft hue. A than worthy of inclusion at Franc grape. $16.49 gravelly soils and pristine ◆ growing conditions together summery wine, pale pink in your dinner table. Also from the Loire Valley’s color with notes of Touraine region is the 2015 produce of integrity. Incredible Savings! Aged for eight months in raspberries, cherries and Philippe Alliet strawberries, it is perfect for 15% off all Wine –– Rouge. The organically seasoned French , it Every Bottle, has ripe black cherry and light fare and warm days. farmed vineyard is owned 90 WE/W&S $17.99 Every Day!!! and run by father and son berry flavors, with savory Philippe and Pierre Alliet, earth notes and firm Moving further west, this tannins. 90 WE $23.99 time to California, experience Did you know... Cabernet respected winemakers who Franc and achieve stunning results The 2017 Sheldrake Point another side to Cab Franc’s are the parent grapes to with their commitment to Dry from Cayuga sunny disposition. Typically . Cab a cool climate grape, Franc is also said to be an scrupulous vineyard Lake in the ancestor to other Bordeaux management—low yields comes from a unique Michael David’s 2015 — , and pruning vegetation to mesoclimate. Sheldrake Inkblot Cabernet Franc Carmenère and . Wine Tastings Friday, 4-7 & Saturday, 2-5 Days not mentioned will feature New Arrivals. Sat 7/21: Easygoing Wines for National Hammock Fri 7/6: Summer Sizzlers to Keep Cool and Hotdog Month Fri 7/13: July Staff Picks…it’s your lucky day Fri 7/27: Wines from Page 1 of the July Newsletter Fri 7/20: Winning Wines to Kick off the First Day of Fri 8/3: Picnic and Barbecue Wines…in honor of Saratoga Track Season National Watermelon Day

Pork Tenderloin Mignons with Dijon Cream Sauce Add 1/2 cup water to pan, turn heat Adapted from New York Times to high, and cook, stirring and 1 boneless pork tenderloin, about 1 pound scraping, for a minute. Lower heat Salt and freshly ground black pepper slightly, add cream and cook until 4 Tbsp butter, extra virgin oil, or a combination slightly thickened. Stir in mustard ¼ cup cream or Calvados, then taste and adjust 1 Tbsp Dijon mustard (or Calvados, if preferred) seasoning. Plate with sauce Chopped fresh parsley leaves for garnish, optional spooned on top, garnished, if you Sprinkle meat with salt and pepper. Put a large skillet over medium- like, with parsley. Serve with Sheila’s staff pick, below. high heat, inside or outside on grill; a minute later add 2 Tbsp butter Aperol Spritz and/or oil. When butter foam subsides or oil dimples, add meat Dry sparkling rosé and lemon seltzer (curve it into skillet if necessary). Brown it well on all sides, for a total complement the tart, citrusy flavor of Aperol and of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit make for a beautifully vibrant cocktail. on a board. When skillet has cooled a bit, proceed. 4 oz Aperol 6 oz dry sparkling rosé Cut meat into inch-thick slices. Once again turn heat to medium- Healthy Splash of lemon seltzer high, add remaining butter and/or oil and, when it's hot, add pork 2 lemon wheels slices to pan. Brown on each side, about 2 or 3 minutes each. Turn Pour Aperol and rosé into a chilled shaker, stir and pour into two heat to low and remove meat to a warm platter. rocks glasses filled with ice. Top off each with soda, stir gently to combine, add lemon wheels and sip to the dog days of summer.

July 2018 Staff Wine Picks

Sheila: NV Moutard Brut Rosé (Champagne) $32.99 (reg $44.99) 92 WS Made from 100% and aged three years on the lees prior to bottling, it has rich floral and fruity aromas and excellent minerality. *Grilled pork tenderloin mignons with Dijon cream, see above

Ian: 2016 Leo Steen (Dry Creek Valley) $13.59 (reg $15.99) 90 AG Grapes from the Saini Farm Vineyard were dry-farmed, fermented in stainless steel tanks and aged for 3-4 months in neutral barrels with 20-25% malolactic completion. With its dry minerality, this is a sleek and elegant wine. *Pan seared scallops with citrus butter

Brian: 2012 Laely Cabernet Sauvignon (Napa Valley) $25.49 (reg $29.99) Blended with 10% , the grapes are sourced from among Napa’s finest AVAs: Howell Mountain, Rutherford, Atlas Peak and Oakville. Cassis flavors with restrained oak and supple tannins. *Grilled New York strip steak and sautéed mushrooms

Ted: 2017 Prà Otto Classico () $14.49 (reg $16.99) grapes from organically farmed vines 30-60 years old are aged on the lees in fermented and then aged in stainless steel tanks for six months. The volcanic soil given an underpinning of minerality. *Fish and chips

Bill: NV Casal Garcia Vinho Verde (Portugal) $8.49 (reg $9.99) Made from native Portuguese varietals Trajadura, Loureiro, Arinto and Azal, controlled fermentation preserves the clean acidity and citrusy, fruit-forward profile. *Sushi and seaweed salad

Erika: 2016 Plungerhead Old Vine (Lodi) $10.99 (reg $12.99) Zinfandel-based, it is blended with 20% Petite Sirah, Merlot, Malbec and Petit Verdot and aged in American oak. Medium-bodied, it has notes of red cherries, raspberries, caramel and toasted coconut. *Baked beans and skillet cornbread, ribs optional