The Imbiber's Report

Our Bi-Weekly Newsletter with Product Reviews and Much More!

Licensee Edition

MAY 1, 2010

APPROXIMATE LICENSEE PRICES ARE SHOWN. REMEMBER TO ADD GST

ALMOST SPRING

Spring has snuck in rather sheepishly this year. A few weather ‘events’ here and there but nothing too dramatic. Still, we nervously watch the news as the Maritimes and Alberta continue to see the white stuff. With an uneasy feeling, I retired the snow shovels last weekend and planted some pansies and some annual herbs – with fingers crossed, of course.

We have a number of Vintages releases that we are very excited to tell you about along with some very good reviews (like 100 Points for DOW’s 2007 Port) and some great wine and food matching suggestions.

We are also very, very happy to announce a new addition to our LCBO General Purchase line-up! Just in time for almost spring, Patriarche’s Mâcon-Villages has hit the shelves at the LCBO.

There’s plenty more to catch up on, so why not grab a glass of something comfortable and see what’s happening in the almost spring edition of The Imbiber’s Report.

Drum Roll Please…

NEW AT THE LCBO

Patriarche Père et Fils
Mâcon-Villages AC 2008
Unoaked Chardonnay
Burgundy, France
#171322  $12.17

Mâcon Villages is the original un-oaked Chardonnay.  This lively dry white wine provides wonderful apple and citrus notes on the nose and a palate with hints of fruit blossom and minerals. This expressive Chardonnay is perfect for summer patio sipping or as a match with salads, seafood, fish or poultry. Try it with quiche or grilled chicken Caesar salad.

Patriarche has been producing wine in Beaune for 230 years and own Burgundy’s largest cellars. Patriarche plays an important part in Burgundy’s tourism industry and is widely recognized as a producer of top-quality wines.  We are very pleased to add this exceptional wine to our portfolio and we will be showcasing it as much as possible along with its red partner the Bourgogne Pinot Noir.

Grapes for this Mâcon Villages are grown in the rolling limestone hills of the Mâconnais, north of the Beaujolais region in central Burgundy.  Juice is fermented in temperature controlled stainless steel in order to preserve the fresh fruit qualities of Chardonnay.

A couple of really cool things (that’s official wine talk) about Patriarche’s Mâcon Villages are that it comes finished with a srewcap (to preserve freshness and bottle consistency) and they have put “UNOAKED CHARDONNAY” right there on the front label, so there is no confusion (or oak).

“A little Madness in the Spring
Is wholesome even for the King”.
 - Emily Dickinson

VINTAGES RELEASE MAY 1, 2010

d’Arenberg
The Stump Jump
White 2008
McLaren Vale, Australia
#922203  $12.59
900 (12 pack) Cases Available – screw cap

87 POINTS – Robert Parker
“This cuvee exhibits a fragrant nose of mineral, flowers, honeysuckle, and citrus. It is tasty, refreshing, and a notable value."

The folks at d’Arenberg were particularly pleased with the 2008 vintage: it brought moisture at the right time, cool weather when they needed it and a little extra heat during the ripening period.  Chief winemaker Chester Osborn thought is was a great year for white grapes especially. 

The moving target that is the Stump Jump white blend drops Viognier and Chardonnay, which made up parts of the 2007 vintage and adds Roussanne to the fray this vintage.  The result is an altogether delicious drop from d’Arenberg that will slake your thirst and match a vast array of international cross-pollinated fusion dishes like linguini with Asian five spice soft shell crab sauce and chorizo sausage – yum!

“Anytime not spent drinking Port is a waste of time” John Croft

Dow’s Vintage Port 2007
Portugal
#140152  $63.86
100 (6 pack) Cases Available

100 POINTS – Wine Spectator
“Amazing aromas of lilac, violet, crushed blueberry and mineral that turn to black pepper and spices follow through to a full-bodied, medium-sweet palate, with a long, chewy finish.  Evolves to tar and asphalt. Really held back, yet powerful grip slaps you – and makes you happy. This is mind-blowing in texture. The Greatest Dow ever made.  Best after 2022”.

There are only 600 bottles of the perfect Port available across the province.

Domaine du Pré Baron
Sauvignon Touraine 2009
Loire Valley, France
#107128  $12.59
400 (12 pack) Cases Available – screw cap

Recommended – Best Buy
Vintages Assessments – Michael Vaughan

89 Points – David Lawrason, winealign.com
“Loire sauvignons are usually a bit more compact and linear than those of NZ, and this is a good example. Nicely lifted, fresh aromas of green apple, lime, nettle translate well on the light, tight palate. But it’s not thin, and there is some rounding sweetness. Very good to excellent length. Very clean Sauvignon. Tasted April 2010”.

Attention Sauvignon Blanc fans! Here is a single estate grown Sauvignon Blanc from the central Loire Valley in France. This is pure Touraine Sauvignon Blanc that will really wet your whistle. There are brisk aromas of lemon/lime, gooseberry, grass and grapefruit on the nose. On the palate find mineral, herbs and more citrus fruit with a little dollop of lemon drop fruitiness on the mid palate that keeps the tartness from running away with this snappy wine.  This zesty Sauvignon Blanc will be fantastic with grilled scallops with a squirt of lemon juice, faux-Tandoori (see recipe below) or any fresh water fish.

“You say ‘erster’ and I say ‘oyster’…let’s call the whole thing off”. Gershwin – Shall We Dance

Clos de la Chapelle
Muscadet Sèvre et Maine Sur Lie AC 2008
Loire Valley, France
#165373  $11.74
500 (12 pack) Cases Available – screw cap

Have you ever travelled to a wine region where you have fallen in love with a wine, purchased a bottle only to be disappointed when you eventually opened it? I’ve heard this tale over and over again. “It tasted great on the patio overlooking the vineyard with my BFF” etc., etc., etc. The right company can make an average wine very memorable.  Music, ambiance and food can all make wine taste ‘better’.  Muscadet Sèvre et Maine is a case in point. By itself it is rather neutral if not a little aggressively tart. This wine exists because the good folks of the western Loire Valley needed a utility wine that would match the vast array of seafood brought into the markets and cafés of Nantes.

With Muscadet Sèvre et Maine I like to use the lemon rule: any food that you would consider squeezing a little lemon juice over will go well with this wine. Clams, mussels, oysters, shrimp, crab, grilled chicken (you get the idea).  Muscadet is a wine that should be experienced with food, not thought about too much and enjoyed with gusto.

This classic version offers mineral (almost salty), lemon-citrus, herb and pear on the nose and palate. It is straightforward and fresh. PERFECT with oysters.

“A first duty of wine is to be red”
- Harry Waugh

Viu Manent
Reserva Carmenère 2008
Colchagua Valley, Chile
#45161  $13.45
500 (12 pack) Cases Available

87 POINTS – Robert Parker
“The 2008 Carmenère Reserva reveals aromas of roasted herbs, sage, and blueberry. Round and ripe in the mouth, it has excellent balance and length. It will provide much pleasure over the next several years”.

Viu Manent produces a wide range of wines including the iconic Viu 1. The Reserva range offers textbook varietal characteristic at a very affordable price. Fans of Carmenère will revel in the superb dark berry fruit laced with herbs and spice. Those Imbibers who have not yet been exposed to the seductive nature of Chile’s sultry national grape have a first date to look forward to.

LCBO PROMOTIONS

The following promotions are available from April 25th to May 22nd at the LCBO:

SAVE $0.85 off Patriarche Mâcon-Villages AC Unoaked Chardonnay (#171322)

ON FOOD AND WINE

Grilled Tandoori Chicken

This brilliant recipe/technique can be adapted to suit your own taste.  Keep the same amount of Yogurt and citrus juice and play around with the spices and flavours. I’ve made a ‘Cajun’ version, a Tex-mex version and played around with various south-Asian spices with good results.

Marinade:
2-inch piece ginger, peeled
4 large cloves garlic
1/4 tsp. turmeric
1 tsp. chili powder
1-1/2 tsp. salt
1/2 tsp. cumin seeds, ground
3/4 cup plain yogurt
1 Tbs. fresh lime juice

Chicken:
2 to 3 lb. boneless chicken thighs and breasts
1/4 cup melted butter or olive oil

Garnish:
1/2 mild onion, thinly sliced
1/2 cup chopped cilantro leaves
1 or 2 fresh green chilies, thinly sliced
1 lime, cut in wedges

To make the marinade -- In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt and lime juice; process until combined.

To prepare the chicken -- Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a non-reactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once. To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open.

Pour the marinade over the chicken and stir to coat the chicken thoroughly. After about 5 min., remove the grill lid and turn over the chicken pieces; they should look slightly charred. Replace the lid and continue cooking for another 5 to 7 min. Uncover the chicken, baste it with the melted butter, turn it over, and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 min. and test for doneness: the meat should feel firm when you press it.

Chicken should be slightly charred. Transfer the chicken to a large platter. Arrange the onion, cilantro, chilies, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 min. to absorb the garnish flavours.

Here’s the fun part: invite some friends over and open up three different white wines – the Stump Jump White, Pre Baron Sauvignon Blanc and some Segura Viudas Brut Cava and play with your food.  See how each wine ‘dances’ with the chicken and talk about it.  Which one do you prefer?

Cheers!

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