wine club newsletter | september 2012

FEATURED RECIPE: Corn with Charred Tomato Salsa Corn For the many of you that have attended our tasting room events, Ingredients: you already know how delicious the food and wine pairings taste! • 1 cup all-purpose We can all thank Girard’s Tasting Room Director, Erin Luby, for • 1/4 cup stone-ground yellow crafting these amazing pairings. She has graciously provided this • 2 tsp. powder • 1 tsp. sugar month’s featured recipe which we feel is the perfect pairing for the • 1/2 tsp. table salt; more for sprinkling club selections. Bon appétit! • 1/2 cup whole milk - Girard Club Team • 1/4 cup sour cream • 2 large eggs Charred Tomato Salsa • 1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), Ingredients: coarsely chopped • 1 lb. fresh ripe tomatoes (about 3 medium) • 1 to 1-1/2 cups vegetable oil • 1 unpeeled medium garlic clove • 1/2 medium chipotle from a can of chipotle chilies in adobo sauce • Kosher salt Preparation: • 1 Tbs. extra-virgin olive oil 1. In a medium bowl, stir the flour, cornmeal, baking powder, sugar, • 2 Tbs. finely chopped fresh cilantro and salt. In a small bowl, whisk the milk, sour cream, and eggs. • 1-1/2 tsp. fresh lime juice With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 Preparation: minutes. Meanwhile, position a rack in the center of the oven and 1. Position an oven rack about 4 inches below the broiler and heat the heat the oven to 200°F. broiler on high. Arrange the tomatoes and garlic on a rimmed baking 2. Pour the oil into a small, heavy frying pan, preferably cast iron, to sheet and broil until the tomatoes are charred on one side, about a depth of 1/2 inch. Heat over medium heat until it’s hot enough 5 minutes. Turn the tomatoes and garlic and char on the second that a small dollop of batter sizzles when added. With a spring- side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, lever miniature ice cream scoop or a tablespoon, scoop up a ball of discarding the skins and saving any juices that are released. the batter and gently release it into the hot oil. Add three or four 2. In a blender, briefly purée the tomatoes and their juices, the garlic, more balls of batter to the hot oil, taking care not to crowd the pan. chipotle chili, and 1/2 tsp. Reduce the heat to medium low so that the fritters cook gently. 3. In a medium, heavy-based saucepan, heat the oil over medium-high When golden brown on the bottom and barely cooked around the heat. When a drop of the puréed tomato mixture sizzles when added, top edge, after 1 to 2 minutes, use a slotted spatula to turn the pour in the remaining purée. Bring to a boil, stirring frequently. Adjust fritters and cook until golden on the bottom, 1 to 2 minutes longer. the heat to an active simmer and continue to cook, stirring frequently, 3. Transfer the fritters to a wire rack set over a baking sheet, sprinkle until reduced to a scant cup and thickened to a sauce consistency, 8 generously with salt, and keep warm in the oven. Continue to cook to 12 minutes. Cool to room temperature. Stir in the cilantro and the the remaining batter in small batches, adding more oil as needed to lime juice. Season to taste with salt. Serve at room temperature. maintain the 1/2-inch depth. Serve immediately with the salsa and a chilled glass of Girard Napa Valley Sauvignon Blanc or Russian River Chardonnay.

FEATURED EVENT Mark your calendars! UPCOMING EVENTS October 13th | 1-5pm November 16th | 1-5pm Squish Squash: A Harvest-inspired assortment of squash bites Sip & Soup paired with Girard wines. Price: $20 general / Complimentary for wine club and 3 guests $20 general / Complimentary for club members and 3 guests December 15th | 1-5pm Holiday Open House ‘Tis the season, celebrate with holiday bites and Girard wines! Complimentary to all.

6795 Washington Street Yountville, CA 94599 | 707 921 2898 | www.girardwinery.com White Wine Preference

2011 Napa Valley Sauvignon Blanc

Our 2011 vintage is fruit driven with amazing acidity. Aromas of candied ginger and grapefruit open as the palate shows notes of guava, papaya, and citrus. A flinty, wet slate character adds a complex layer to the lush flavor profile. Due to a lower than usual production in 2011, we predict this vintage to sell out before the next is released so reserve an extra allotment now!

Winemaking: Our Sauvignon Blanc grapes are fermented in stainless steel with native yeasts. The vineyards are located in the warmer micro climates of the Napa Valley producing concentrated fruit while boosting flavor development from low yields in 2011.

Recommended Food Pairing: Corn fritters with charred tomato salsa.

Composition: 100% Sauvignon Blanc Appellation: Napa Valley Alcohol: 13.5% pH 3.26 TA 6.89/100ml

Retail Value: $18.00 Club Price: $14.40

2010 Russian River Valley Chardonnay

Hints of prickly pear, roasted hazelnuts and vanilla bean can be traced on the nose and are complemented with flavors of crisp apple, lemon blossom and nutmeg. Pleasant acidity on the finish makes for easy food pairing and adds to the wines pure drinkability.

Winemaking: 100% Chardonnay grapes are stainless steel fermented with native yeasts; then barrel aged in 38% new French oak and 62% used French oak for 10 months and sur lie aged for added complexity.

Recommended Food Pairings: Crispy fish-and-chips

Composition: 100% Chardonnay Appellation: Russian River Valley Alcohol: 13.9% PH 3.56 TA 0.66 g/100ml

Retail Value: $24.00 Club Price: $19.20

6795 Washington Street Yountville, CA 94599 | 707 921 2898 | www.girardwinery.com