August 2018 Wine Club Selections • Only One Bottle of Each Wine May

August 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 Maior de Mendoza “Fulget” ALBARIñO, Rias Baixas, Galicia, Spain 4 and 6 bottle levels $15 (member price $13) 100% Albarino

Rias Baixas is in northwest Spain, next to the Atlantic, and just north of Portugal. A family owned winery, Maior de Mendoza is one of the pioneering wineries of Rias Baixas, and owns many of the oldest vineyards. The fruit for Fulget comes from estate vineyards in Val do Salnés. This unoaked dry white has notes of white peach, bosc pear, hints of butter, grass and salinity. Because it sees some lees aging, it has more body than most albariños.

Lizette’s Food Pairing Suggestions: Enjoy with lemony clam tossed linguine, steamed mussels, grilled sea bass with seasonal vegetables, Paella, pan seared scallops with lemon caper sauce. Pair with regional foods like pulpo a’ feira (octopus seasoned with paprika), classic ceviche, arroz negro (black rice with seafood), or grilled sardines with lemon, garlic and paprika. Or enjoy a glass with light creamy cheeses like Burrata or chèvre and soft Spanish cheeses like Nata de Cantabria cream, Marjorera goat and Torta de Casar, along with slices of Serrano and Marcona almonds.

2016 J. Wilkes PINOT BLANC, Santa Maria Valley, Santa Barbara, California 4 and 6 bottle levels $17 (member price $15) 95% Pinot Blanc, 5% Melon de Bourgogne

Jeff Wilkes was a long-time grape grower and grape salesman at Bien Nacido Vineyard and Solomon Hills in Santa Maria Valley (northern Santa Barbara) before starting his namesame winery in 2001. His understanding of the terroir and relationships with vineyard owners meant that he found the best fruit. Tangerine, peach, white flowers, dried honey, wet stones are featured flavors of this unoaked dry white. As it ages, the honeyed aspects come to the forefront, as the fruit drops. Get an extra bottle, stash it away for 4-5 years and explore the difference!

Lizette’s Food Pairing Suggestions: Savor with field greens drizzled with lemon vinaigrette, sushi rolls, quince-glazed pork chops, pan-seared trout with grilled summer squash, and clammy linguine swimming in a delicate broth. This aromatic white is also excellent with Alsatian dishes like pan-fried frog legs in parsley cream sauce, pork tenderloin with Hollandaise and herbed spaetzle, Tarte Flambée (Alsatian Bacon & Onion Tart) . After dinner, enjoy a glass with foie gras mousse, charcuterie, quince paste, Humboldt Fog and dried fruit.

2016 Au Bon Climat CHARDONNAY, Santa Barbara County, California 4 and 6 bottle levels $23 (member price $20) 100% Chardonnay

Whenever I get around to compiling a Top 10 USA Winemakers list, Jim Clendenen will be on it. He’s been producing elegant Chards and Pinots for 35 years out of Au Bon Climat’s facility in Bien Nacido Vineyard. Jim is also generous, as he’s in Atlanta every year for the High Museum Wine Auction. I took advantage of a distributor promotion to be able to offer this to 4 and 6 bottle members. One year in French oak (mostly used), meyer lemon, tart green apple, dried honey, vanilla. Zippy acid for California.

Lizette’s Food Pairing Suggestions: This elegant chardonnay is simply sensational with baked oysters sprinkled with smoked truffle Pecorino, Alfredo linguine topped with succulent lobster, crispy veal cutlets over toasted polenta, baked shrimp scampi, grilled chicken with lemon vinaigrette over arugula, Cornish game hen with mushroom risotto, maple teriyaki glazed salmon with couscous and pineapple chutney and herbed pork chops with Brie and sautéed mushroom farrotto. Or simply savor a glass with dreamy Tete de Moine, creamy Camembert, Halloumi or Brillat‐Savarin drizzled with a touch of honey.

Sparkling Wine nv J Vineyards “Cuvee 20” SPARKLING BRUT, Russian River Valley, Sonoma, California 6 bottle level $34 (member price $22) 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier

J Vineyards was founded in 1986 as a sparkling wine house, then they followed with a lineup of still wines. Cuvee 20 is a traditional method sparkler, aged 24 months on the lees, then another 6 months in the bottle. Cuvee 20 has the familiar Champagne cépage, although the fruit is more pronounced. Creamy texture, green apple, lemon zest, red raspberry, toasted almond. Please note that Cuvee 20 is a 6 bottle level wine.

Lizette’s Food Pairing Suggestions: Fireworks won’t be the only thing sparking up your Labor Day celebration! These delicate bubbles pair with all your summer favorites from crispy mini crab cakes topped with a dollop of Remoulade and goat cheese rolled with herbes d’provence to crisp summer salads drizzled with lemon-vinaigrette and fresh lobster rolls. This versatile sparkler is ideal served on the back patio along with appetizers such as ahi tuna tartare chips, chilled pea soup, fresh popped white cheddar popcorn and chips and homemade salsa or throughout the meal with smoked salmon over butternut squash risotto, grilled chicken stuffed with Gorgonzola over wild rice and four cheese ravioli tossed with pesto. Whether you’re cocktailing by the pool or grilling out at the park, this sparkler is guaranteed to be a hit especially with triple cream cheeses, fresh chèvre and creamy Camembert.

Beer

Wine is numero uno for me, but I also love beer! I’m featuring world class beers in the coming months. These beers will be 750ml (“wine bottle size”), and deserve a place at your next dinner or party. nv Brasserie Dupont SAISON, Belgium (750ml) 4 and 6 bottle levels $16 (member price $14)

“Saison Dupont is to the saison style category what Jay-Z is to rapping, Jordan is to basketball and Ali is to boxing."— Sayre Piotrkowski (Beer Cicerone) Leave it to a millenial to keep it real! Saison Dupont is the classic Farmhouse Ale. The 1st fermentation takes place in stainless steel tanks, the 2nd fermentation in the bottle. Saison (“season”) beer is produced in the winter, and made to be consumed in the summer, but Saison Dupont is no lawnmower beer! Complex flavors of herbs, coriander, citrus and yeast. Mid-palate has some sweetness and tartness, finish is dry. Like Duchesse de Bourgogne (July Beer), Saison Dupont begs to be matched with a cheese plate.

Lizette’s Food Pairing Suggestions: Enjoy this refreshing saison with a Caesar salad topped with parmesan, croutons and grilled salmon, grilled spiced chicken thighs with summer squash, pork tenderloin wrapped with bacon, beer brats stuffed with cheese and beer battered onion rings dipped in spiked Dijon mustard, lobster ravioli, and even spicy Thai food such as curry snapper steamed in banana leaf or pork satay with spicy peanut sauce. Or simply enjoy a glass with rich and stinky washed rind cheeses like Limburger, Taleggio, Winnimere and Epoisses.

Rosé Wine

2017 Marchesi Incisa della Rocchetta “Futurosa” DRY ROSE, Piedmont, Italy 4 and 6 bottle levels $18 (member price $16) 50% Barbera, 50% Merlot

The Marchesi Incisa della Rocchetta family has been producing wine in Piedmont since the 11th century, and the family is still operating the winery. Amongst their ancestors are the founder of the Italian World Wildlife Fund and the creator of Sassicaia (the original Super Tuscan). Their vineyards are located in the Monferrato Hills (surrounding the village of Asti; just east of Barolo and Barbaresco). Their estate wines include Futurosa (rosy future), a dry unoaked rosé with notes of strawberry, raspberry, dried herbs and red roses.

Lizette’s Food Pairing Suggestions: This picnic-perfect rosé promises to be your new favorite summer wine pairing perfectly with sunshine quaffed poolside as an apéritif. It’s equally delightful with grilled swordfish topped with salsa verde, crab ceviche, linguine tossed with clams, salmon Niçoise, milk braised pork with four cheese risotto, grilled Fontina and speck panini, truffle oil roasted salmon with summer veggies, and asparagus and prosciutto flatbread. This versatile rosé also pairs perfectly with a wide selection of cheese especially of the goat variety served with olives, Italian salumi and olive oil brushed crostini.

Red Wine

2016 Casa l’Angel CABERNET SAUVIGNON, Fontanars dels Alforins, Valencia, Spain 4 and 6 bottle levels $18 (member price $16) 100% Cabernet Sauvignon

Single vineyard (Finca El Poblet), 2000 feet elevation, sandy soil. Hand harvested. Three months in used French oak. Black cherry, black plum, dark chocolate, dried herbs. Not a blockbuster, rather medium-bodied elegant wine to be enjoyed with dinner.

Casa ‘Angel is another example of the terrific value-priced wines of Spain. If you like Spanish wines, Discover Spain is just around the corner! Sunday 12 August (3:00pm until 5:00pm). vinovenue.com/shop/discover-spain-festival.html for details or to reserve your space.

Cabernet Braised Chicken with Chorizo & Chickpeas serves 4 civilians or 2 restaurant employees after a double shift

Ingredients: -- ½ cup golden raisins -- ½ teaspoon ground cumin -- ½ teaspoon smoked paprika -- 2 teaspoons kosher salt, divided -- 8 bone-in, skin-on chicken thighs, trimmed -- 1 teaspoon olive oil -- 6 oz dried Spanish chorizo, casing removed, halved lengthwise, sliced into ¼ inch half moons -- 15 oz can chickpeas, rinsed & drained -- 1 teaspoon finely ground orange zest -- 1 small onion, thinly sliced -- ½ cup Cabernet Sauvignon -- ½ cup low-sodium chicken broth -- ½ teaspoon sherry wine vinegar -- 1/3 cup + 1 teaspoon coarsely chopped flat-leaf parsley, divided

Instructions: Place raisins in small bowl, cover with hot water, set aside. Mix cumin, paprika, 1 ¼ tsp salt, ¼ tsp cayenne in a small bowl. Pat chicken dry, rub with spice mixture. Heat oil in 5-7 qt dutch oven over medium high. Add chorizo, stirring frequently, until crisp (5-8 min.) Mix chickpeas, orange zest, remaining ¾ tsp salt and pinch of cayenne in medium bowl. Using slotted spoon, transfer chorizo to chickpea mixture, stir to combine. Drain all but 2 tbsp fat from pan, return pan to medium-high heat. Cook chicken, skin side down, until well-browned (12-14 min.), Transfer chicken to plate skin side up Add onion to pan and cook, stirring occasionally, until just tender (about 3 min.) Add wine & broth. Bring to a boil, nestle chicken skin side up into onions pan. Lower heat to medium, cover, and cook until chicken is cooked through (about 10 min.) Meanwhile, drain raisins, and stir into chorizo mixture. Stir chorizo mixture & sherry vinegar into chicken mixture. Cook, uncovered, until heated thru (1 min.) Stir in 1/3 cup parsley, then divide among 4 plates. Garnish with remaining 1 tbsp parsley & serve.

nv Maison Noir “Horseshoes & Handgrenades” SYRAH BLEND, American Wine 4 and 6 bottle levels $20 (member price $17) mostly Syrah, some Merlot and Cabernet Sauvignon

Andre Mack is one of the hot stars of modern wine. He left a job at Citibank to become a somm, working at The French Laundry and Pe Se, then left the restaurant world to found his winery. All his fruit is purchased from frends, but he told me he’s considering purchasing his own vineyards. The fruit is 2016, the Syrah is from Rogue Valley (Southern Oregon), the Merlot and Cab are from Red Mountain (Washington). Because the fruit is from two different states, its a “non vintage American wine”. Blackberry, black plum, black pepper, hints of cherry cola. Ripe & voluptuous!

Lizette’s Food Pairing Suggestions: Savor this fruit-driven red with saucy BBQ ribs, pulled pork with white sauce and grilled corn, creamy truffled macaroni topped with smoky bacon, New Orleans style jambalaya, classic gumbo, grilled peppercorn crusted pork tenderloin with sweet potato purée, braised short robs with Boudin cakes and barbecue chicken thighs with grilled peppers and onions. This rich red is also a heavenly match for strongly flavored cheeses like sharp cheddar, aged Gouda, Reblochon and Le Moulis.

2015 Planeta “La Segreta” RED BLEND, Sicily, Italy 4 and 6 bottle levels $17 (member price $15) 50% Nero d’Avola, 25% Merlot, 20% Syrah, 5% Cabernet Franc

Planeta is both a historic and a modern winery. Historic in that their family has been producing wine for 17 generations in Sicily. Modern in that the latest two generations have brought the winery into the age of technology and social media. Planeta has helped to show the world that international consumers will pay good money for high quality Sicilian wine. La Segreta is named for the woods that surround Planeta’s Ulmo vineyard – source of the fruit for this wine. Black plum, tart red cherry, mulberry, roasted coffee are prominent notes of this dry unoaked red.

Lizette’s Food Pairing Suggestions: Enjoy this everyday Southern Italian blend with Mediterranean-style pasta with olives and sun-dried tomatoes, meaty wild boar ragu Bolognese, creamy risotto with fava beans, herbed leg of lamb with breadcrumb gremolata, spaghetti piled high with meatballs and shaved cheese, stuffed aubergines, braised short ribs with Taleggio polenta, cavatelli with lamb ragu, and rabbit cacciatore. Or simply savor a glass of this red with aged cheeses and cured meats like a platter of Pecorino, Provolone, Piacentino and prosciutto.

2016 Frey Vineyards PINOT NOIR, Mendocino, California 4 and 6 bottle levels $20 (member price $17) 100% Pinot Noir

Frey Vineyards (founded in 1980) is the 1st organic and biodynamic winery in the USA, and they take pride that no sulfites are added to their wines. Family owned, their vineyards are groomed and fertilized by their sheep, and their hives of honeybees help with the biodiversity of their microclimate. Their vineyards are in Redwood Valley (headwaters of the Russian River) in Mendocino County. Frey Vineyards produces a lighter style Pinot (no oak), notes of red plum, strawberry, raspberry, sassafras violets.

Lizette’s Food Pairing Suggestions: This lighter style pinot pairs perfectly with picnic food and spicy dishes. Enjoy it with Heirloom tomato salad with Cippolini onion jam and charred endive, goat cheese and olive topped crostini, tarragon chicken salad on croissant, Baja fish stew, grilled fish with chile verde sauce, eggplant sautéed with garlic and hot peppers, braised rabbit over mushroom polenta, garlic-crusted pork tenderloin with spicy potatoes, Moroccan lamb tagine with couscous, and chicken and mushroom Marsala. This delightfully versatile pinot also complements a variety of cheeses from Tallegio, Robiola and Gorgonzola to French chèvre and triple cream cow’s milk St. Andre.

2014 Frescobaldi “Nipozzano Riserva” SANGIOVESE, Chianti Rufina Riserva, Tuscany, Italy 4 and 6 bottle levels $22 (member price $19) 90% Sangiovese, 10% combination of Malvasia Nera, Colorino, Merlot, Cabernet Sauvignon

The Frescobaldis are one of Italy’s leading wine families, having made wine in Tuscany for 700+ years. Their history is full of intrigue, money lending and influence peddling in Tuscany, Rome, England, and beyond. They’ve seen huge wealth and bankruptcy several times throughout the centuries. Their family bases are Chianti and Florence, but they’ve expanded to Bolgheri to make the famous Super Tuscan Ornellaia. One of Frescobaldi’s workhorses, Nipozzano has been considered a “best buy” for decades. The fruit is from Chianti Rufina (northeast Chianti), which has a higher diurnal swing than the rest of Chianti. Half the wine sees oak (mostly used) for 24 months. Raspberry, blackberry, blueberry, tart red cherry, roasted coffee.

Lizette’s Food Pairing Suggestions: Serve this smooth red with barbecue ribs, Italian-style beef stew, pumpkin and goat cheese cannelloni, grilled flank steak with roasted red pepper sauce, potato gnocchi tossed with pesto, braised veal cheek ravioli with shaved Pecorino, Florentine steak with parsley potatoes, grilled pork chops with peach compote, mushroom pancetta risotto, prosciutto wrapped salmon with creamy polenta, braised beef al Sangiovese with carrots and onions, grilled sausage pizza, and spinach and sausage stuffed Portobello mushrooms. After dinner, enjoy a glass with aged hard regional cheeses such as Parmesan, Tallegio, Pecorino and Asiago.

2015 Craggy Range “Te Kahu” MERLOT BLEND, Gimblett Gravels Vineyard, Hawkes Bay, New Zealand 4 and 6 bottle levels $25 (member price $22) 76% Merlot, 14% Cabernet Sauvignon, 8% Cabernet Franc, 2% Malbec

Hawkes Bay is on the eastern shore of the North Island of New Zealand. The Ngaruroro River flooded in 1876, leaving a bed of gravelly soil on the site of the aptly named Gimblett Gravels Vineyard. Craggy Range was founded in 1993 by Terry and Mary Peabody, their adult children are now involved. “Te Kahu” means “the mist” in the local Maori dialect, and refers to the mist that surrounds the area. Te Kahu is more about finesse than power. 17 months French oak (18% new). Notes of blueberry, black plum, violets, rosemary, whiff of vanilla.

Lizette’s Food Pairing Suggestions: Savor this Bordeaux blend with roasted lamb with mint pesto, herbed Chicken en papillote, beef Burgundy, classic lasagna Bolognese, braised beef and mushrooms drizzled with a red wine pan sauce over potato leek cake, pepperoni pizza, roast beef with creamy potatoes and honey glazed carrots, juicy steak au poivre with braised spinach, and roasted duck with cherry pan sauce and four cheese risotto. Or simply enjoy this smooth red with candied bacon, sharp Cheddar, Roquefort, Beaufort, and Comté.

2015 Suertes del Marques “7 Fuentes” RED BLEND, Valle de Orotava, Canary Islands 4 and 6 bottle levels $20 (member price $17) 90% Listán Negro, 10% Tintilla

Canary Islands wines have become de rigueur on hip somm wine lists in the past decade. Valle de Orotava is on the north coast of Tenerife, and features steep slopes of volcanic soil from the active Pico del Teide (world’s third largest volcano). For a cool video of Suertes del Marques’ vineyards and palm trees: vimeo.com/234849659. 7 Fuentes sees 8 months aging in neutral oak and concrete. Black peppercorn, dried roses, red cherry, orange zest, dirt. This is a food wine.

Lizette’s Food Pairing Suggestions: Pair this rustic red with lamb tagine with tomatoes, saffron and cinnamon, seared duck breast with roasted vegetables, roast chicken with lemon, garlic and rosemary over crispy potatoes, peppercorn duck rillettes with crostini, and creamy gnocchetti with lobster and black trumpets. For a truly authentic experience try this red with regional dishes like paella with wild foraged mushrooms and Morcilla sausage, braised goat with rapini and poached egg, rancho canario (chick pea soup), conejo en salmorejo (traditional rabbit stew), classic ropa vieja and Sancocho canario (boiled fish and potatoes). This red is also the perfect partner for hard cheeses and cured meats like Serrano ham, Majorero, Herreño, and Manchego.

2013 Iron Horse PINOT NOIR, Green Valley of Russian River Valley, Sonoma, California 6 bottle level $44 (member price $28) 100% Pinot Noir

From Ronald Reagan to Barack Obama, five presidents in a row have served Iron Horse wines at White House dinners, starting with Reagan’s toast to peace with Mikhail Gorbachev in 1985. (That’s about as political as I’m going to get for a wine club blurb!) While sparklers have brought their greatest renown, they also make excellent Chards & Pinots. The Sterling family founded Iron Horse in 1976, and three generations of family currently run the winery, located in the cool climate Green Valley (tucked away in western RRV). The very gracious Joy Sterling is a frequent visitor to Atlanta. Red cherry, raspberry, dried herbs, cola, anise. Not as lush as most RRV Pinots. One year of French oak (mostly used).

Lizette’s Food Pairing Suggestions : This elegant pinot effortlessly stands up to rich dishes such as filet mignon with balsamic glaze and baby carrots, Black Chanterelle Risotto with Teleme cheese, American wagyu beef tenderloin with summer vegetables and caramelized onion beef jus, rack of lamb with roasted asparagus, onions and potato puree, Osso Bucco with gremolata, grilled steak and mushrooms with Bordelaise sauce, pappardelle pasta with porcini mushroom crème, slow roasted salmon with sweet onion galette, classic eggplant Parmesan, burgers topped with Gruyere and sautéed mushrooms, and beef bourguignon. After dinner, enjoy this velvety pinot with a variety of cheeses like Comté, Caciocavallo, Pont L’Eveque, Fontina, Camembert and Taleggio.

**BONUS WINES CATALOGUE** Buy these exclusive items outside of your monthly membership.

2015 Purple Hands Winery “Latchkey Vineyard” PINOT NOIR, Dundee Hills, Oregon $55 retail (member price: $44) 100% Pinot Noir

Cody Wright (owner/winemaker) is descended from Oregon wine royalty. He’s the son of Ken Wright and the stepson of Rollin Soles. After stints at a number of Oregon wineries, he opened Purple Hands a few years ago. All his 2015 single vineyard Pinots have drawn praise from the critics, with Latchkey leading the way. Pommard clones and volcanic soils have helped make this estate vineyard’s wines shine year after year.

2017 Wine Spectator Top 100 (#63) 94 points Wine Spectator “Silky and harmonious, with an elegantly precise structure and black cherry, fresh violet and spice notes that glide expressively toward the long finish. Drink now through 2022.”

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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