Cheers from Steve and Kathy Howe
Wine Quote
"Good wine is nothing to rave about but is something to be thankful for. Fine wine, on the other hand, is a blessing.
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James Norwood Pratt
Wine of the Month
V. Sattui WINE OF THE MONTH
Our latest wine of the month is V. Sattui Cabernet Sauvignon Napa Valley Morisoli Vineyard 2005 This young Cab is filled with aromas and tastes of dark red fruits, black licorice, and that special taste of the Rutherford dust which is a trademark of these amazing Cabernets. Deeper and richer than the 2004 which earned 6 Gold Medals, including 2 Double Gold Medals.($50)
V. Sattui Winery was recently recognized at California State Fair as THE TOP WINERY IN CALIFORNIA FOR 2007! This award is presented each year to the winery which has the greatest number of wines winning the highest number of awards. The wine tasting room in St. Helena is open daily from 9 AM - 5 PM. Tastings are $5 per person Call (707) 963-7774 for more information about V. Sattui Winery.
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Be sure to check back each month for our wine of the month.
Learn about other Napa Valley Wineries.
Thanksgiving Wines
These wines are perfect to serve with your Thanksgiving dinner and are available to buy online now.
Pinot Noir Pinot Noir is a smooth silky red wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy. Pinot Noir is the traditional favorite wine to serve with Thanksgiving dinner. Pinot Noir complements a variety of dishes.
Hartford Court 2005 Lands Edge Pinot Noir Balanced acidity, layers of complexity and firm tannins will allow for long and graceful aging of this highly expressive, inaugural vintage of Land�s Edge Vineyards Pinot Noir.
Complex aromas of ripe cherries, violets and cedar are followed by flavors of perfectly ripe, firm black cherries, mixed red and black berries. Allspice and coffee notes complement a long, multi-faceted finish in this exciting, new Hartford Court Pinot Noir. This wine is a silky delight that will go well with your Thanksgiving turkey. Rated 96 by Wine Enthusiast.($44.99)
Faiveley 2004 Bourgogne Pinot Noir Beautiful, very deep, dark ruby color. Nice nose, already open, of fresh fruits (cherries). Pleasant on the palate and well-structured at the same time, the tannins are present without being too invasive, we sense the rich and very ripe grapes. This Burgundy is already enjoyable to drink now. Delicious medium bodied Pinot that will complement your turkey at a great price. ($18.99)
Concannon 2005 Limited Release Pinot Noir The Limited Release Pinot Noir is rich in both color and fragrance. This medium-bodied wine displays vibrant aromas of black cherry, ripe raspberry and strawberry as well as bright red fruit flavors that are balanced with hints of tar, leather and vanilla. This cool climate Pinot Noir has an interminable finish. ($12.79)
Sparkling Wine Sparkling Wines are perfect for celebrating with family and friends. Make a toast to all that you are thankful for with one of these wonderful sparklers.
Gosset NV Brut Excellence  Aromas of pear and honeysuckle perfume the bouquet. This is a beautifully balanced champagne with a long, expressive finish.
Gosset only uses juice from the first and best pressing of grapes, and unlike most other producers, initial fermentation is still carried out in small oak barrels. Their efforts result in an amazing Champagne....one of the best we've tasted. ($35.99)
Roederer Estate NV Brut One of the best Bruts made in America. Combines the opulence of new world fruit with the finesses of French winemaking.
Roederer Estate Brut is made from 100% estate grapes grown in Northern California's cool Anderson Valley. In true Roederer style, this blend of Chardonnay and Pinot Noir is selected from their reserve wines and is oak aged. Light gold with coppery tinges, the Roederer Estate Brut is unusually complex for a California sparkler. Beautifully balanced, the wine has a creamy mouth feel and long, elegant finish. ($19.79)
Greg Norman Estates NV Sparkling Chardonnay Pinot Noir - Champagne & Sparkling The wine is a pale straw green in color and it has a very fine, yet persistent bead. On the nose there are lifted strawberry, citrus and nutty aromas with just a hint of sherbet character. On the palate it is a medium to full bodied style with generous stonefruit and citrus flavors and a very smooth, yet generous finish. ($16.79)
Sauvignon Blanc Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. This wine is a great match with turkey and herb-filled stuffing.
Kim Crawford 2006 Sauvignon Blanc Wine Spectator Top 100 of 2006. Unfolds with flavors of passionfruit, gooseberry and subtle herbaceousness. The wine is mouthfilling with good texture and finishes well with cleansing acidity and great length. ($17.29)
Hanna Winery 2006 Sauvignon Blanc Hanna Winery in Sonoma County is known for their great Sauvignon Blanc and this one does not disappoint. It has a delightful pear flavor and lovely texture. Rated 93 by Wine and Spirits.($12.99)
Voss Vineyards 2003 VV2 Sauvignon Blanc - White Wine Enjoy the intense aromas of melon, guava, grapefruit and fig. On the palate this wine is bursting with melon and citrus flavors. This classic Sauvignon Blanc from Napa finishes with crisp and lingering citrus peel notes. Great value wine.($9.99)
Zinfandel Zinfandels are a great choice for those who prefer a heartier red wine. Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice.
Renwood 2004 Grandmere Zinfandel A deep garnet red with brick tones on the edge. The aroma of this wine welcomes the drinker with its soft, yet complex fruit. Blackberry and holiday spice mid-palate essences balance the wine as it finishes with a rich texture of vanilla and dark red fruits. The full bodied tannin structure is built for a lasting finish. One of the best full bodied and spicy Zinfandels around! ($28.99)
Seghesio 2006 Sonoma Zinfandel A spicy Zinfandel with scents of black pepper. This wine has ripe tannins and a velvety texture. You will love the flavors of blueberry and cherry. A consistently great Zin! ($18.99)
Ridge 2005 Lytton Springs Zinfandel This is an elegant full-bodied Zinfandel with intense fruit flavors. Well balanced and totally enjoyable. ($32.99)
Gewurtraminer Gewurtraminer is a zesty white wine that goes well with a variety of dishes. Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be a dry or sweet white wine.
Trimbach 2003 Gewurztraminer This Gew�rztraminer from Alsace, France has a gold colour with a perfumed nose of lychee fruits and spices. The wine is rich, intense, and luscious. The finish is dry and spicy. ($24.99)
Valckenberg 2005 Gewurztraminer Pfalz QbA This is a full-bodied, medium-dry white with a lovely aroma of roses, accompanied by flavors of ripe peach and litchi. Fruity on the front, this Gew�rztraminer finishes a bit drier with notes of nutmeg, cinnamon and clove. ($10.49)
Columbia Winery 2006 Gewurztraminer Pale straw yellow color. Hints of allspice and pink grapefruit accent the sweet fruit palate. Crisp finish with a good balance of acidity. This is a nice wine at a great price and will be liked by many. ($9.29)
Do your own wine search:
Top Gifts for Wine Lovers
Wine Spectator Subscription
This high quality publication will keep you up-to-date on wine from around the world. Learn about the latest wine ratings and recommended wine selections. Each issue is packed full of information on wine, but also includes advice on restaurants, travel and entertaining that you absolutely do not want to miss.
Wine Decanter
Decanting wine is important. Old wines need a few moments of decanting before serving to ensure that the wines clarity and brillance are not obscured by any deposits that might have developed over time. Decanting gives younger wines the oxygen they need to soften before serving.
Wine Opener
Removing the cork from a bottle of wine should be a simple and enjoyable task. There are a large number of corkscrews to choose from. Take a look at some of the newest wine openers.
Wine Cellars & Refrigerators
Wines need to be stored properly to maintain their quality. Refrigerated wine storage units make the ideal gift for wine lovers. There are a wide variety of wine refrigerators and wine cellars to fit both your needs and your budget.
Wine Tasting Coupons
As a subscriber to Cheers 2 Wine News you can access our pages of free wine tasting coupons. Some of these coupons allow you to taste for free while others let 2 people sample wine for the price of 1. The password for these pages is emailed each month in the newsletter, around the 25th of the month
Mark Your Calendars!
Saturday, November 3: Champagne Tent Event - K & L Hollywood
2:00 p.m. - 5:00 p.m. With the holidays right around the corner, what better way to celebrate than by tasting more than 50 champagnes at K&L; Wine Merchants in Hollywood? Join K & L Wine Merchants on Sat, Nov 3rd from 2pm-5pm for a large tasting event. They will feature bubblies from Mo�t and Chandon, Roederer Estate, Krug as well as several of our direct buys. Special features include 1999 Dom Perignon, the 2000 Roederer "Cristal", 1996 Salon, 1998 Perrier Jou�t "Fleur de Champagne and Grand Siecle from Laurent Perrier. Pre-purchased tickets are $100 (includes tax). Tickets at the door: $125 (includes tax). Limited availability, so purchase your tickets now!
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November 3 & 4, 2007 ~ Saturday & Sunday, 11 am to 4 pm: Ninth Annual Wine & Food Affair "Tasting Along the Wine Road"- Sonoma County
74 Wineries participating in this Wine & Food Affair that has become the premier event for the Russian River Wine Road! Enjoy a weekend of wine and food pairing in the Alexander, Dry Creek and Russian River Valleys. You will receive the new "Tasting Along the Wine Road" Cookbook Volume 9 and an event logo glass as part of your ticket price. All of the wineries participating will have a favorite winery recipe in the cookbook, which they will prepare both days for you to sample, along with the perfect wine
Ticket prices are$60 for the Weekend; $40 Sunday Only; $20 Designated Driver. Ticket Sales End Sunday - October 28, 2007
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Saturday, November 3: 17th Annual Harvest Celebration - San Luis Obispo
Enjoy live Jazz music with San Luis Jazz at the Avila Beach Golf Resort from 1 - 5 PM. Taste food and wine from over 30 different restaurants and wineries. Participate in our Live and Silent Auctions.
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Saturday and Sunday November 10 & 11: - The First Sip - Celebrate Lodi's New Vintage
11 AM - 4 PM. Join the fun as wineries throughout Lodi Wine Country unveil their 2007 vintage wines, featuring grape stomps, barrel tasting, chef demos and much more. Lodi Wine Country invites you to a spectacular weekend where you are sure to enjoy the "fruits of our labor" while experiencing the delicious handcrafted wines of the Lodi Appellation. Travel from winery to winery and experience an array of educational activities, entertainment, and delectable treats. Enjoy barrel sampling, cellar tours, and holiday shopping discounts in a festive atmosphere. Tickets are valid both days and are $35 in advance and $45 at the door of any participating winery. Price includes a souvenir wine glass, wine tasting, and a map to all participating wineries.
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Saturday and Sunday November 10 & 11: Silver Pass Weekend - Napa Valley 11 AM - 4PM. Current release tastings along with barrel sampling, food pairing, special discounts, library releases, and more at 17 participating member wineries located on Napa Valley's road less traveled ... the Silverado Trail!
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Saturday and Sunday November 17 & 18: Holiday Hoopla + Open House - Rosenblum Cellars, Alameda Join us for our quarterly Open House party, where we have new releases and barrel samples featured; along with other currently released wines available for tasting and purchase. There are upwards of 30 wines to taste, so eat a big breakfast or early lunch to get the most out of it! $30 admission includes tasting, live music and munchies, along with a souvenir Riedel glass. Noon to 5 at the winery in Alameda. $40 general admission at the door, $10 discount on tickets purchased online, in advance.
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November 14-18: San Diego Bay Wine & Food Festival
You won't want to miss the 160 world-class wineries, 60 fine dining restaurants, gourmet foods, celebrity chefs, wine dinners, cooking classes, wine tasting classes, olive oil competition, live and silent auctions, personalities, and whew, more food and wine than you know what to do with! Come join more than 6,000 tastemakers including legendary winemakers, celebrity chefs and others with great taste on November 14-18 in sunny San Diego.
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Thanksgiving Recipes Cooking With Wine
"I cook with wine; sometimes I even add it to the food."W.C. Fields
French Onion Soup au Gratin
I wanted to share this recipe with you because it is the best French Onion Soup I've ever eaten. Check out Robert Jackson's other gourmet food recipes at his web site,
Gourmet Food Revolution
A site devoted to SIMPLE & CONVENIENT solutions for cooking and serving gourmet food in the home......for time stretched individuals who truly enjoy good food and stylish entertaining.
2 tablespoons olive oil
2 oz. butter
2 cloves garlic, crushed
1/2 level teaspoon granulated sugar
4 cups good beef broth
1 1/4 cups dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the Croutons:
French bread or baguette, cut into 1 inch diagnol slices
1 tablespoon olive oil
2 garlic cloves, peeled and crushed
To Serve:
6 large or 12 small croutons (see above)
4 oz. grated Gruyere cheese
2 tablespoons grated Parmesan cheese
chopped fresh parsley for garnish
1. Place a large, heavy based saucepan over a high heat and melt the oil and butter together (being careful not to let the butter burn).
2. Add the onions, garlic, and sugar and using a wooden spoon continue turning the onions over for 5 or 6 minutes until they start to turn a rich, golden brown.
3. Turn the heat down to the lowest setting and continue to cook for a further 30 minutes to reach the caramelization stage. Continue to occasionally turn the onions over during this time.
4. Now pour in the white wine and beef broth. Season well with salt and freshly milled black pepper.
5. Turn up the heat and continue stirring scraping the base of the pan to release the caramel. Once it comes back to a boil, turn the heat down to the lowest setting and leave to cook very gently for about an hour.
6. Finally, adjust the seasoning and turn off the heat.
At this point you could cool the mixture completely and refrigerate overnight.
Make the croutons:
7. Preheat the oven to 350F.
8. Drizzle the olive oil over a large, solid baking sheet. Add the crushed garlic and use your hands to spread the oil and garlic evenly.
9. Spread the slices of bread on the tray and press down lightly to absorb the oil. Turn the slices over and repeat.
10. Bake in the oven for 20 to 25 minutes until crisp and golden brown. Put to one side while you finish the soup.
To serve:
11.If you refrigerated the soup overnight, bring the chilled soup back to a simmer over medium heat. Stir in the Cognac and check the seasoning.
12. Preheat the broiler/grill to high.
13. Ladle the soup into 6 individual (pre-warmed) heatproof soup bowls.
14. Place 1 large or 2 small crotons on top of each bowl allowing them to float. Sprinkle generously with the Gruyere and Parmesan cheeses.
15. Finally pop the whole lot under the grill and leave until the cheese is golden brown and bubbling. Carefully remove from the grill and place the bowls on underplates. Sprinkle with freshly chopped parsley.
This will make 6 servings.
Giblet Brown Gravy
This simple yet impressive gravy is another recipe from Robert's web site,
Gourmet Food Revolution
It's the perfect accompaniment to any roast poultry dish. On his web site you can find complete menus that use this gravy as one of the side dishes.
1 pint giblet stock (recipe follows)
1/2 to 1 oz. white flour
1 glass of red wine, or 1/2 glass port wine
1 teaspoon Worcestershire Sauce
1 teaspoon red currant jelly
1 teaspoon Maggi or Bovril seasoning, or to taste
Knob of butter
salt and freshly ground black pepper to taste
Make the giblet sauce. (Robert claims that this is the secret ingredient for a really good Giblet Brown Gravy.
1. Wash the giblets and shake dry. 2. Heat 2 tablespoons of oil in a large saucepan, add giblets, a roughly chopped onion, 2 chopped stalks of celery, and a chopped carrot. Fry over medium heat until golden brown. 3. Take pan off the heat and add enough water to cover generously. Bring back to boil and skim off the top until clear. 4. Pop in a bay leaf and a couple of fresh herb stalks. Season with salt and freshly ground pepper. Simmer gently, uncovered, until reduced by half.
Finish the gravy
1. Using the pan that the poultry has been roasted in, tip off almost all of the fat, leaving behind about 2 tablespoons, plus all of the wonderful juices.
2. Put the pan back on low heat. Gradually mix in the flour a little at a time using a wooden spoon. Make sure that you scrape all of the crunchy brown bits inside the pan into the mix.
3. Now slowly add the stock, mixing each addition with a whisk to keep it smooth. Keep adding the stock until the desired consistency is achieved (if you run short of stock, add more water, instead).
4. Bring the gravy back to simmer, whisking as you do. Add the red wine or Port, redcurrant jelly and Worcestershire Sauce. Stir well.
5. Now season to taste with Maggi or Bovril and finally salt and freshly ground black pepper. Allow to simmer for a few minutes.
6. Adjust the consistency again if needed by adding more liquid if the gravy is too thick or simmer longer if it's too thin. Add a knob of butter and stir until smooth and glossy.
7. Finally, strain the gravy through a sieve into a warmed gravy boat or jug and serve hot..
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