Copyright© Vino Venue 2017 October 2017 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 Emmolo SAUVIGNON BLANC, Napa Valley, California 4 and 6 bottle levels $20 (member price $16) 100% Sauvignon Blanc A Wagner Family wine, Emmolo Sauvignon Blanc’s grapes were harvested from two estate vineyards in Rutherford and Oak Knoll. Most of the juice is aged in stainless steel, but a small portion is aged in French oak, to give the wine added depth and complexity. Honeydew melon, grapefruit zest, hints of grass, tropical pineapple and herbs. Lizette’s Food Pairing Suggestion : The gentle whisper of oak makes it a go anywhere wine that pairs well with barbequed oysters, citrus grilled sea bass, balsamic drizzled roasted asparagus, steamed artichokes with drawn butter, truffle and herb omelet, and fresh garden salad with goat cheese and citrus vinaigrette. Its vibrant personality also makes this Sauvignon Blanc friendly with rich nutty cheeses like Gruyere, Manchego and Jarlsberg. 2016 Alois Lageder PINOT BIANCO, Sudtirol, Alto Adige, Italy 4 and 6 bottle levels $17 (member price $15) 100% Pinot Bianco My wine rep had tasted this exact wine at the winery 36 hours before he tasted it with me. Sudtirol is in the southern Alps, and the vineyards from which the fruit was harvested range from 1000 to 2000 feet in elevation. The legendary owner of this namesake winery is known for his dedication to biodynamic viticulture, so much so he calculated what day of the cycle in which to have his hair cut, resulting in him needing two less haircuts per year ! Bone dry, unoaked, but skin contact and aging on the lees aging give it a fatter mouth feel, green apple, lemon zest, thyme and sage. Lizette’s Food Pairing Suggestion : This food friendly white is just as delightful served as an aperitif or paired with grilled avocadoes à la provençale, Milanese risotto topped with shrimp, flaky fish and broccolinni drizzled with lemon, pesto and goat cheese tartlets, penne tossed with prosciutto, Parmesan and asparagus, grilled swordfish steaks with basil caper butter, and spinach, cheddar and egg tartine. Or simply savor a glass with regional cheeses like Crescenza, Asiago or Pecorino Romano or a classic tomato Caprese dressed with a young fruity olive oil. Copyright© Vino Venue 2017 2015 Casalforneto “Fontevecchia“ VERDICCHIO dei Castelli di Jesi Classico Superiore, Marche, Italy 4 and 6 bottle levels $17 (member price $15) 100% Verdicchio Legend has it that when the troops of the king of the Visigoths, Alarich (370-410), marched on Rome, they were provided with barrels of Verdicchio to maintain their strength. The town of Jesi is on the Adriatic, and it’s surrounded by hilly vineyards with clay/limestone soil. This unoaked dry white has flavors of white peach, green apple, grapefruit, dried honey. Lizette’s Food Pairing Suggestion : This aromatic white is just as easily quaffable on its own as it is served with salt and pepper calamari, crab crostini with shaved fennel, shellfish specialties like seared sea scallops with Cannellini beans, crispy whitefish drizzled with lemon and capers over eggplant couscous, angel hair pasta tossed with prawns. Or just enjoy the sunshine with cheeses such as Casciotta d’Urbino, Ambra di Talamello and Caprino di Urbino. 2016 Mira CHARDONNAY, Oak Knoll, Napa Valley, California 4 and 6 bottle levels $30 (member price $20) 100% Chardonnay Mira doesn’t own vineyards; rather they purchase fruit from long time grower-partners in Napa and Sonoma. This enables them to produce top quality wine at reasonable prices, and VV scored a restaurant deal to make the price even sweeter. Mira Chardonnay is a single vineyard wine, from the Las Trancas Vineyard in Oak Knoll. Aged for nine months on the lees (half the wine in neutral french oak, the other half in stainless steel). Sweet golden apple, ripe pineapple, honeysuckle, white peach. Lizette’s Food Pairing Suggestion : This creamy chard is simply sensational with shellfish and seafood classics from mesquite grilled lobster, crab and corn showder or shrimp drizzled with garlic butter sauce to champagne and scallop bisque topped with crème fraîche and maple teriyaki glazed salmon with couscous and pineapple chutney. Enjoy this rich white with dishes like grilled chicken topped with sliced avocado over wild rice, classic shrimp and grits, seared halibut with roasted mixed beets and burrata, pork chops over toasted polenta with Brie and sautéed mushrooms, Ahi tuna with sticky rice, and swordfish over asparagus and wild mushroom farrotto. The cheese plate possibilities are endless too! Pair a glass with dreamy Tete de Moine, creamy Camembert or Brie, Halloumi or Brillat‐Savarin. Copyright© Vino Venue 2017 Sparkling Wines nv Adami “Garbel” Brut SPARKLING GLERA, Prosecco, Treviso, Veneto, Italy 4 and 6 bottle levels $18 (member price $15) 100% Glera Adami is a third generation family owned winery specializing in Prosecco. Until 2010, “Prosecco” referred both to the appellation and the primary variety. Since then, “Prosecco” is only the appellation, and the variety is called Glera. “Garbel” in the local dialect means “sensation of freshness and lightness”. Light & crisp, green apple, pear, lemon, casaba melon. The wine is dry, but there is a whisper of sweetness. The 11% abv makes it a great choice for brunch or day drinking. Lizette’s Food Pairing Suggestion : Enjoy these crisp, food friendly bubbles with Italian antipasti, fried calamari, truffled popcorn, dim sum dumplings, potato chips topped with blue cheese, prosciutto and Parmesan foccacia, seasonal vegetable frittata, fontina and pancetta panini, risotto tossed with asparagus, fettucini and shrimp Alfredo and other seafood pastas. Before or after dinner enjoy a refreshing glass with salty cured meats and regional cheeses such as Robiola due Latti, Pecorino, Grana Padano, Tallegio and Fontina. nv Laurent Perrier “Demi-Sec” SPARKLING BLEND, Champagne, France (half bottle = 375ml) 4 and 6 bottle levels $30 (member price $20) 45% Chardonnay, 40% Pinot Noir, 15% Pinot Meunier A heady style of Champagne, this uses sweetness to bring up the fruit flavors, but the high acidity provides a counterweight, so it’s refreshing and off-dry, not cloying. Ginger, cider apple, peaches & cream, dried apricots, dried honey, and almonds. After a little aging, these will evolve to even deeper aromas of honey. It’s the perfect bottle for a romantic fruit and cheese plate for two, be it after dinner, or mid afternoon. Lizette’s Food Pairing Suggestion : Sparkling wines are know for being versatile, and these bubbles are no exception. Pair these full-bodied, elegant bubbles with regional starters such as foie gras, pate, and duck rillettes, to brunch favorites such as cheesey quiche and gougeres, spicy Korean or Mexican dishes, and even desserts such as Vanilla bean creme brulee, French pastries like chocolate eclairs or croissants, tiramisu, and a beautiful fruit and cheese plate consisting of dried fruits, Roquefort and Époisses. Copyright© Vino Venue 2017 Red Wines 2015 Giovanna Madonia “Tenentino” SANGIOVESE, Emilia Romagna, Italy 4 and 6 bottle levels $17 (member price $15) 100% Sangiovese Frizzone (Vegetable Stew from Emilia-Romagna) Serves 4-6, prep time of 20 minutes ingredients: • 3 Tablespoons Olive Oil • 1 Large Onion, Peeled & Chopped • 2 Celery Stalks, Chopped • 1 Large Eggplant, Chopped • 2 Medium Zucchini, Chopped • 2 Medium Carrots, Trimmed & Chopped • 2 Garlic Cloves, Peeled & Minced • 1 (14 Ounce) Can Cherry Tomatoes • 2 Tablespoons Tomato Paste • 1 Teaspoon Dried Oregano • 1 Cup Water • 3 Tablespoons Chopped Fresh Basil • 1/2 Cup Chopped Fresh Parsley, Divided • 1/2 Cup Chopped Flavorful Olives • 1/4 Cup Rinsed, Salted Capers • Salt & Pepper To Taste • 2 – 3 Teaspoons Aged Balsamic Vinegar directions: 1. Heat the olive oil over medium heat in a large, wide bottom saucepan. 2. Add the onion, celery, eggplant, zucchini, carrots, and garlic, and cook, stirring often until the vegetables begin to soften, about 8 to 10 minutes. 3. Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 minutes. 4. Stir in the remaining parsley, olives, and capers. 5. Taste, and season with salt and pepper. 6. Stir in the balsamic vinegar. 7. Serve warm, or allow to cool to room temperature. Copyright© Vino Venue 2017 2015 Cloudline PINOT NOIR, Willamette Valley, Oregon 4 and 6 bottle levels $22 (member price $19) 100% Pinot Noir From the Drouhin family (of Domaine Drouhin in Burgundy and Willamette Valley), Cloudline is a single vineyard wine from the Roserock Vineyard in Eola-Amity Hills. The winemaker is Rollin Soles (of Argyle fame). Cloudline is a wine that shows signficant vintage variation, with the wines from cooler vintages being noticeably lighter than those of the warmer vintages. Being that 2015 was a warm year, Cloudline 2015 is riper and bolder than average. Red raspberry, ripe strawberry, sassafras, hints of cocoa and forest floor. Lizette’s Food Pairing Suggestion : Serve this elegant crowd pleaser with roast turkey and root vegetables drizzled with gravy, braised pork with onions and Fall apples, crispy seared duck breast served over potato hash, butternut squash ravioli with brown butter and pecans, roast chicken beurre rouge with seasonal veggies, pork tenderloin over truffled mushroom risotto, herbed grilled lamb chops with goat cheese polenta, baked ham with mashed sweet potatoes and peppered salmon over white rice. Yes, you guesssed it- Thanksgiving wine alert! After dinner enjoy another glass of this velvety, versatile red with a sliver of creamy Point Reyes Blue, San Andreas or Humboldt Fog.