I'm posting this for Louise. Find her at 612 822 1481
and also at lstich3(a)yahoo.com
She has two tix available for Winterfest.
Next Friday, 2/6/09 at 7:00 - MN History Center.
Can probably car pool from S. Mpls if that helps.
Winterfest features some of the most interesting beers
of the year. As the mercury drops, the gravity rises.
Cheers,
Jim
Winterfest 2009 :: Presented by the MN Craft Brewer's Guild
Winterfest 2009 is SOLD OUT!
Come and join us for the 8th Annual Winterfest! This craft beer sampling event celebrates beer brewed in Minnesota and all the breweries and brew pubs represented are members of the MN Craft Brewers Guild. Chase out the winter chill with a multitude of Winter Warmers, appetizers and live Jazz music.
This year at our NEW LOCATION - the Minnesota History Center in St. Paul!
Indoor admission line to avoid the cold and plenty of room to spread out and enjoy!
The Minnesota Craft Brewer's Guild was founded in 2000 to promote Minnesota breweries,
create an open line of communication between brewers, and be an advocate for more
modern beer laws. This festival / fundraiser benefits the MN Craft Brewers Guild
to facilitate these goals. Thank you for supporting MN Brewing!
Date: Friday, February 6, 2009
Time: 7-10pm
Where: Minnesota History Center / 345 W. Kellog Blvd. - St. Paul, MN
Ticket Price: Winterfest 2009 is SOLD OUT!
$45 - purchase tickets online via www.uptowntix.com or by calling (651) 209-6799
Tickets go on sale Monday, December 15th promptly at 12pm (noon). We only have one
price level and we are only selling 700 tickets (limit of 6 per purchaser). This
has been a sell out event for the last couple of years so purchase early! Thank
you for your support and please plan ahead for transportation.
Breweries: Current members of the MN Craft Brewers Guild - TBA -
More information on what the brewers are bringing will be displayed closer to the festival
Catering: Bon Appetit at the MN History Center
Live Music: The Jaztronauts
Address:
345 Kellogg Blvd. West
St. Paul, Minnesota 55102-1906
The History Center is at the junction of I-35E and I-94 on the western
edge of downtown St. Paul at the corner of Kellogg and John Ireland boulevards.
Parking
Free parking is available for the event in the parking lot adjacent to the
History Center. When full there are plenty of street and other lot parking
options.Cars may be left in the History Center Lot overnight and must be
removed by 10am . Check with all other parking for overnight and snow
removal restrictions.
Directions
>From the north: Take I-35E south to St. Paul. Follow signs to I-94 west
and take the first exit, Marion Street. Take a left on Marion,
crossing over I-94, and follow signs for Kellogg. The History Center
is straight ahead. After traffic lights at intersection of John Ireland
and Kellogg, get into the left-turn lane. This takes you to the parking lot.
>From the south: Take I-35E north and exit at Kellogg Boulevard. Turn left
on Kellogg and take the first right into the parking lot.
>From the east: Take I-94 west. Exit at Marion Street and take a left on Marion,
crossing over I-94. Follow the signs for Kellogg Boulevard. After the intersection
of Kellogg and John Ireland boulevards, get into the left-turn lane.
This takes you to the parking lot.
>From the west: Take I-94 east to the Marion Street/Kellogg Boulevard exit.
Follow the signs for Kellogg. After the intersection of Kellogg and
John Ireland boulevards, get into the left-turn lane.
This takes you to the parking lot.
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Greetings,
Hope this finds you warm and safe.
Sapor tomorrow. Wines w/ work w/ their somewhat spicy menu...
You might look at their wine list for some ideas.
What ever you do, don't open anything that's on their list.
Bob, therefore we, will never hear the end of it (agian).
Amended List below.
Expensive tricks for wine (fwd)
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Fri, 9 Jan 2009 10:03:30 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Greetings,
Lots of good discussion and fresh steak at Erte.
Group had a lot to catch up on, plus 12 interesting cabs.
This week, it's Sapor and wines you think will pair with the
menu (some spice). White, red, sparkling and even rose'.
Not sure who's coming. I'll start the list with
some guesses.
Bob
Betsy
Warren/Ruth
Alicia
Jim
Thanks to all who responded.
Cheers,
Jim
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Tue, 26 Jun 2007 16:11:12 -0500
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Subject: [wine] Rose' at Sapor
Date: Thu, 29 Mar 2007 10:57:43 -0500
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Date: Wed, 31 Jan 2007 11:45:04 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Been a while since we've been to Sapor..... Stay Cool.
Cheers,
Jim
We're going to Sapor at 6:30 on Thursday.
Style du jour is Rose'
We pay $5 per person in leu of corkage.
Please include this amount (pre-tax and pre-tip)
when computing the amount you owe.
The 1/3 rule still works. e.g. I have an app
or a salad($8) and an entree($17). SO, $8 plus $17 plus $5
for a "pre total" of 30. 1/3 is 10 for tax and tip
so I pay $40.
Part of their wine list is on their web site.
If you happen to bring something that's on the list or the shelf
(easier than you might think. Ask Russ about a split of
something obscure he'd bought at a winery that was on
their shelf as well.... ) we'll just save it for
another week. We're never short of wine.
http://www.saporcafe.com/
428 N. Washington, Mpls
612 375 1971
Yes
Bob
Lori
Betsy
Sapor is very close to Sam's Wine Shop (closes at 8:00 M-Th).
January 14, 2009
The Curious Cook
For a Tastier Wine, the Next Trick Involves ...
By HAROLD McGEE
I HAVE used my carbon steel knife to cut up all kinds of meats and vegetables, but I had never thought of using it to prepare wine. Not until a couple of weeks ago, when I dunked the tip of it into glasses of several reds and whites, sometimes alone, sometimes with a sterling silver spoon, a gold ring or a well-scrubbed penny. My electrical multimeter showed that these metals were stimulating the wines with a good tenth of a volt. I tingled with anticipation every time I took a sip.
My foray into altering wine flavor with knives and pennies ended in failure. But it was one small part of a fruitful inquiry in which I learned new ways to get rid of unwanted aromas, including the taint of corked wine, and what aeration can really do for wine flavor.
It all began when a colleague sent me the Wine Wand, a glass device that is said to speed the aeration of a freshly opened wine and bring it to its .peak flavor. in minutes. During his blind tasting, my colleague found that the wand seemed to soften the flavor of several wines almost as well as an hour.s decanting.
The Wine Wand is a hollow glass tube that has a large cut-glass knob at one end and contains a rattling handful of pierced faceted balls that look like costume jewelry beads. A small wand for use in a wineglass sells for $325, with a travel case. A larger version that fits in a bottle is $525, with case.
The promotional literature explains that the wand speeds aeration by means of .permanently embedded frequencies, one of them being oxygen..
This sounds like pseudoscience, and I couldn.t imagine how a glass tube could alter the aeration of wine, apart from dragging in some air as it is inserted into the bottle or glass. Yet when I and two dinner companions compared glasses of a red and a white wine with and without the Wine Wand, we found some differences.
I soon discovered that the wand is one of several wine-enhancement devices marketed to drinkers who can.t wait for their wines to taste their best. But it doesn.t come with the weirdest explanation. That distinction belongs to a bottle collar that claims to modify a wine.s tannins. With magnets.
A couple of wine enhancement devices simply aerate wine, just as sloshing it around in the bottle or glass would. There is a battery-powered frother, and a small glass channel that adds turbulence and air bubbles as the wine flows through it from the bottle into the glass.
More intriguing was something called the Clef du Vin, or .key to wine,. a patented French product sold in several sizes, starting with a pocket size that costs about $100. It consists of a quarter-inch disc of copper alloyed with small amounts of silver and gold, embedded in a thin stainless-steel plate. The user is directed to dip the disc briefly into a glass of wine. A dip lasting one second is said to have the same effect as one year of cellar aging.
Copper, silver and gold are all known to react directly with the sulfur compounds found in wine. Copper (and the iron in my knife) also catalyzes the reaction of oxygen with many molecules. Slow oxidation in the bottle is known to cause the tannins in aged red wines to become less astringent, and it.s widely believed that aerating a young red, for example by decanting it, promotes rapid oxidation and softens its tannins.
Maybe this Clef was something more than a gimmick.
To help me evaluate the Wand, the Clef and the whole idea of enhancing freshly opened wine, I called on two friends, Andrew Waterhouse and Darrell Corti. Mr. Waterhouse is a professor of wine chemistry at the University of California, Davis, and a specialist in oxidation reactions and phenolic substances, including tannins. Mr. Corti is the proprietor of Corti Brothers grocery in Sacramento, one of the most influential wine retailers in California, and a recent inductee into the Vintners Hall of Fame.
We met at Mr. Corti.s house for an afternoon of taste tests, lunch and discussion. Some tests were blind, others open-eyed. By the end, we had indeed detected some differences between carafes and glasses of wine that were treated with the Wand or the Clef, and the wines that were left alone. The differences were not great, and not always in favor of the treated wine, which usually seemed to be missing something.
Mr. Corti said: .There do seem to be differences. The question is, are they important differences? You could buy a lot of good wine for the price of that wand..
He also pointed out that the Clef is a very expensive version of the copper pennies that home vintners have long dipped into wine to remove the cooked-egg smell of excess hydrogen sulfide.
Mr. Waterhouse thought the elimination of sulfur aromas is all that these accessories . or, for that matter, aeration . had to offer.
.A number of sulfur compounds are present in wine in traces and have an impact on flavor because they.re very potent,. he said. .Some are unpleasant and some contribute to a wine.s complexity. You can certainly dispose of these in five minutes with a little oxygen and a small area of metal catalyst to speed the reactions up, and change your impression of the wine..
But Mr. Waterhouse maintained that no brief treatment could convert the tannins to less astringent, softer forms, not even an hour in a decanter.
.You can saturate a wine with oxygen by sloshing it into a decanter, but then the oxygen just sits there,. he said. .It reacts very slowly. To change the tannins perceptibly in an hour, you would have to hit the wine with pure oxygen, high pressure and temperature, and powdered iron with a huge catalytic surface area..
So why do people think decanting softens a wine.s astringency?
.I think that this impression of softening comes from the loss of the unpleasant sulfur compounds, which reduces our overall perception of harshness,. Mr. Waterhouse said.
With devices debunked and aeration unmasked as simple subtraction, the conversation turned to genuinely useful tips for handling wine.
Mr. Waterhouse said that the obnoxious, dank flavor of a .corked. wine, which usually renders it unusable even in cooking, can be removed by pouring the wine into a bowl with a sheet of plastic wrap.
.It.s kind of messy, but very effective in just a few minutes,. he said. .The culprit molecule in infected corks, 2,4,6-trichloroanisole, is chemically similar to polyethylene and sticks to the plastic..
He also counseled a relaxed approach to wine storage, which he adopted in the 1980s after moving from California to Louisiana and back.
Mr. Waterhouse had a small collection of fine wines that he kept for a few years in a New Orleans closet with no temperature control. When it came time to return to California, he thought there was no point in shipping wines that had probably been spoiled in the southern heat. So he started opening them.
.There was one bottle, I think a Concannon cabernet, that was absolutely spectacular,. he recalled. .A lot of that wine had sat in our accelerated aging system and reached perfection.
.So there.s no single optimal temperature for aging wines. I.d tell people who don.t keep wine for decades to forget about cellar temperatures. Take those big reds and put them on top of the refrigerator, the most heat-abusive place you can find, and in three years they.ll probably be at their peak..
Mr. Corti agreed.
.Wine is like a baby,. he said. .It.s a lot hardier than people give it credit for..
wine(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/wine
----- End forwarded message -----
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Greetings,
Lots of good discussion and fresh steak at Erte.
Group had a lot to catch up on, plus 12 interesting cabs.
This week, it's Sapor and wines you think will pair with the
menu (some spice). White, red, sparkling and even rose'.
Not sure who's coming. I'll start the list with
some guesses.
Bob
Betsy
Russ
Jim
Cheers,
Jim
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Tue, 26 Jun 2007 16:11:12 -0500
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Subject: [wine] Rose' at Sapor
Date: Thu, 29 Mar 2007 10:57:43 -0500
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Date: Wed, 31 Jan 2007 11:45:04 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Been a while since we've been to Sapor..... Stay Cool.
Cheers,
Jim
We're going to Sapor at 6:30 on Thursday.
Style du jour is Rose'
We pay $5 per person in leu of corkage.
Please include this amount (pre-tax and pre-tip)
when computing the amount you owe.
The 1/3 rule still works. e.g. I have an app
or a salad($8) and an entree($17). SO, $8 plus $17 plus $5
for a "pre total" of 30. 1/3 is 10 for tax and tip
so I pay $40.
Part of their wine list is on their web site.
If you happen to bring something that's on the list or the shelf
(easier than you might think. Ask Russ about a split of
something obscure he'd bought at a winery that was on
their shelf as well.... ) we'll just save it for
another week. We're never short of wine.
http://www.saporcafe.com/
428 N. Washington, Mpls
612 375 1971
Yes
Bob
Lori
Betsy
Sapor is very close to Sam's Wine Shop (closes at 8:00 M-Th).
Riesling's next wave
Lynne Char Bennett, Chronicle Staff Writer
Friday, January 9, 2009
Great Southern: Riesling is produced in Great Southern, o... Marlborough: The original hotbed of Sauvignon Blanc produ... Two New Zealand Rieslings we recommend: Mud House, Spy Va...
One of my biggest pleasures is enjoying a great food and wine pairing. And the go-to white wine I often reach for is Riesling, because it is extremely food-friendly. Perhaps the best known is German Riesling, but it is not the only kid on the block.
Australia and New Zealand - which have had Riesling plantings since the late 1700s and early 1800s, respectively - have found a unique niche and style, different from that of Germany.
Beginning with World War I, early Australian Riesling was sweet, jug-type wine produced from high-yielding vineyards, some of which was not even true Riesling, according to Ken Helm, owner-winemaker of Helm Wines, in New South Wales, and chairman of an international Riesling competition in Australia. The 1950s saw a move to more serious Riesling, and until the mid-'80s, Riesling was Australia's most-planted grape variety. Today, Australian Riesling is usually very dry, with mineral and citrus focus, fleshier than its austere Austrian counterpart.
Compared to the Aussie versions, more weight and a fruity sweetness can generally be found in Rieslings from New Zealand, where wineries more often produce a sweet late-harvest bottling. Though New Zealand is better known for its fruity style and more prevalent residual sugar, the wine is balanced by crisp acidity, and thus may not seem sweet. Kiwiland's diverse styles include drier versions, including those specifically labeled as such, but few will be austere and bone-dry.
Our tasting of 75 Rieslings - 46 from Australia and 29 from New Zealand - included bone-dry to off-dry styles. We saved the few late-harvest and "iced" bottlings for another time.
Riesling's fruity character makes it perfect for seafood and most Asian cuisines, one thing that fueled Australia's Riesling renaissance in the 1980s, so it is a surprise Down Under bottlings are not better known.
New Zealand's style results from its climate: a long, warm, but not-too-hot growing season countered with chilly nights. This results in ripe fruit and some residual sugar with bright acidity preserved by the cold. Chuck Hayward, wine buyer for the Jug Shop in San Francisco, likens its character - a bit riper, weightier and with more stone fruit but zippy acidity - to that of Riesling from Germany's Mosel Valley.
While New Zealand may have the ripe fruit and slight sweetness people might expect from Riesling, it is Australia that appears more frequently on restaurant wine lists and store shelves.
New Zealand's 2,250 acres planted to Riesling was far less than Australia's, which is second only to that of Germany. New Zealand exported 110,000 cases of Riesling in 2008; about 20,000 cases came into the United States, according to David Strada, U.S. marketing manager for the New Zealand Winegrowers Association. Australia sent the United States even more.
Yet it's still relatively difficult to find Riesling bottlings from Down Under, based on an informal survey of targeted Bay Area restaurant wine lists, though they are a little easier to find in stores nowadays.
Bacchus Management Group wine and spirits director-partner Andrew Green first put six to eight Australian Rieslings on the list at the then-new Village Pub in Woodside about eight years ago. He holds Masa's wine director and master sommelier Alan Murray, an Australian native, responsible. Green says Murray pulled several 10- to 12-year-old bottlings from his personal collection and the two tasted them together. Green is now a huge fan, as are many of his customers.
"Australian Riesling is a nice value with a high quality-to-dollar ratio, and there are more to choose from now. People do know them and order them but they don't fly out the door," Green says.
That isn't a problem, he quickly acknowledged: "The Aussies hold up well. I bought some for Village Pub about four years ago and am not worried about their integrity."
Jim Chanteloup, K&L Wine Merchants' buyer for that part of the world says he has carried Australian Riesling for the past five to seven years, but has seen most of the growth in the past three. Two of the six Chanteloup currently carries are from New Zealand. K&L stores sold five cases of one Australian Riesling during the holidays.
"There are new wine drinkers of the 20-30 generation who are more into wine and food, have traveled more and are willing to try different wines," Chanteloup explains.
South Food & Wine Bar exclusively carries Australian and New Zealand wines. South wine buyer Gerard O'Bryan also offers six Rieslings - including one from New Zealand - on the wine list. Most of the SoMa wine bar's Riesling sales are by the glass. "People know the grape, but it's not a top seller. New Zealand Sauvignon Blanc and Australian Chardonnay outsell Riesling by a mile," O'Bryan says. "Fruity New Zealand Riesling provides a bridge to customer understanding of what these wines are about. The off-dry style is more what people might expect."
Sales are better on South's retail Web site. O'Bryan says purchases are mostly from expatriates and travelers who have tried the wine on its home turf. Sauvignon Blanc - New Zealand's signature white grape - is not a far step away from the drier Australian style, which can ease a Sauvignon Blanc lover's transition to Riesling. Dr. John Forrest, owner-winemaker of New Zealand's Forrest Estate Winery, says Sauvignon Blanc is more profitable because it is easier to grow and produce than Riesling.
According to Forrest, there has been continual talk about Riesling the past 10 years; just recently has there been any action in sales. "The past 12 to 24 months have seen a big spike in New Zealand's Riesling sales with concurrent price increases. In the past, poor sales caused price cuts below where they normally should be, so they are now coming up to what people should be paying," Forrest says.
He adds: "There used to be a lot of Bag-in-Box that sold for less than $12 that is fading away. Riesling is now more of a premium varietal."
Still, there are affordable Kiwi Rieslings to be found, including several $12 and less, which puts them in The Chronicle's bargain wine range. Hayward has always carried Down Under Riesling and says he doesn't have difficulty selling it. "Though many sommeliers have lists with multiple Gruner Veltliner bottlings and offer them by the glass, I'm still selling three to four times as much Riesling," he says.
A large selection of solid wines costing even less than $10, especially those from Australia, makes his point. Vintage is not as much of a concern to Hayward, who has found the wines to be pretty consistent from year to year. Hayward has been told by pleasantly surprised people who have tasted older vintages: "I didn't know Australia made wine like that."
A recent trend has emerged from the Riesling resurgence in both countries: According to Hayward, more producers are making limited and age-worthy single vineyard and subregional wines, which brings out specific characteristics of the grape. Other white wines like Chardonnay are more malleable to a winemaker's crafting, but Riesling is perhaps the grape that most expresses its terroir, often referred to as transparency. This beloved variety makes wine that is unique and special to the place it is grown, providing challenge and excitement to winemakers passionate and excited about this noble grape.
As Hayward observes, "You don't start with Riesling. You end up there."
More
22 recommended Australian and New Zealand Rieslings and 4 recipes to pair them with
1. Great Southern
Riesling is produced in Great Southern, one of several regions in Western Australia, which has a variety of climates and contains about 7 percent of Australia's total vineyard acreage.
2. Clare Valley
Has a hot, dry climate; Riesling has been the most important grape variety since 2005. The most northerly wine region of South Australia.
3. Eden Valley
Has a cooler, wetter climate with vineyards planted at higher elevations. Well known for its Shiraz, it is second only to Clare Valley for Riesling.
4. Marlborough
The original hotbed of Sauvignon Blanc production that still overshadows Riesling production. Has South Island's warmest temperatures and plenty of sunshine.
5. Waipara
Also on South Island and occasionally confused with North Island's Wairarapa region. A relatively recent but important addition to New Zealand's Riesling scene.
6. Central Otago
Has New Zealand's highest elevation plantings and is the world's most southerly wine producing region. Pinot Noir is the important grape but some producers are making Rieslings.
Tasmania
Even further south is the island of Tasmania (not on the map) - Riesling's new kid on the block has several microclimates.
E-mail Lynne Char Bennett at lbennett(a)sfchronicle.com.
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/01/09/WIU8154RL3.DTL
This article appeared on page F - 1 of the San Francisco Chronicle
Australia and New Zealand Riesling
Friday, January 9, 2009
Australia
Rating: TWO STARS 2006 Annie's Lane Clare Valley Riesling ($14) A portion of fruit from vines more than 70 years old is included in this bottling by winemaker Mark Robertson. Floral, shy stone fruit, and delicate Meyer lemon aromas with zippy acidity, gray mineral and a forceful finish. (Importer: FWE Imports)
Rating: TWO AND A HALF STARS 2007 D'Arenberg The Dry Dam McLaren Vale Riesling ($16) This wine's name comes from a neighboring dam, which was dry the first year it was built then failed to hold water the next year. Stony white mineral, juicy tree fruit and tart lime are fresh and vibrant with mouthwatering acidity balancing its ripe fruit. (Importer: Old Bridge Cellars)
Rating: TWO STARS 2006 Frogmore Creek FGR Tasmania Riesling ($23) "FGR" stands for 40 grams residual, which translates to 4 percent residual sugar by volume. This off-dry style has fresh lemon curd, apricot and pear layered with mineral and stone notes; lingering sweetness on the finish. (Importer: Hathaway Trading Co.)
Rating: THREE STARS 2008 Grosset Polish Hill Clare Valley Riesling ($44) Jeffrey Grosset is one of the notable producers in Clare Valley. Fruit for this bottling is grown in quartz and slate soil. Floral, mineral, talc and a hint of smoke blossom into an opulently ripe palate of mango, lime water, pomelo zest and a subtle mineral edge. Balanced, masterful and intense without being over the top. (Importer: USA Wine West)
Rating: TWO AND A HALF STARS 2008 Grosset Springvale Watervale Clare Valley Riesling ($31) Warm, toasty and savory nose that shows a touch of mint and not-quite-ripe pineapple. Lively pear and tree fruit on the long finish. Very good texture though a bit hard-edged on the finish. (Importer: USA Wine West)
Rating: TWO STARS 2007 Hardys Stamp South Eastern Australia Riesling ($7) A bit of mineral and petrol backing the ripe peach fruit that is fruity-sweet but somewhat sugary on the palate. Well made for the price. (Importer: International Cellars)
Rating: TWO AND A HALF STARS 2008 Kilikanoon Mort's Block Watervale Clare Valley Riesling ($20) The Watervale region of Clare Valley is where proprietor-winemaker Kevin Mitchell sourced this fruit from 40-year-old vines. This dry wine has sweet floral, herb, green apple and citrus aromas, with a palate of firm mineral, guava, pineapple and citrus pith. Clean and layered with a persistent finish. (Importer: Old Bridge Cellars)
Rating: TWO AND A HALF STARS 2007 Kilikanoon Mort's Reserve Watervale Clare Valley Riesling ($32) This is the winery's flagship bottling, sourced equally from Mort's Block and Khileyre Vineyard, which were planted in the 1960s by Mort, father of winemaker Kevin Mitchell. Lemon aromas edged with peppery greens and flint segue to a light-bodied but assertive palate that has mineral and tart citrus on the lingering finish. (Importer: Old Bridge Cellars)
Rating: TWO STARS 2008 Koonowla Clare Valley Riesling ($19) Ripe pear, lime zest and juicy, sweet fruit aromas; nice entry on the lifted palate of slate, smoky mineral and lemon zest. (Importer: Southern Starz)
Rating: TWO AND A HALF STARS 2008 Leasingham Magnus Clare Valley Riesling ($15) Lifted aromas of sweet pear, peach and clean spearmint plus a touch of stoniness. The slight residual sugar is tempered by lively acidity, with mandarin and tropical fruit on the finish. A somewhat delicate style that is easy to enjoy. (Importer: International Cellars)
Rating: TWO STARS 2006 McWilliam's Hanwood Estate South Eastern Australia Riesling ($12) Pleasant but not profound, this wine shows lemon with savory and slight petrol notes. Even more lemon and lemon peel on the palate plus some green apple. A zippy wine with plenty of acidity for the dinner table. (Importer: McWilliam's Hanwood Estate)
Rating: TWO STARS 2008 Peter Lehmann Eden Valley Riesling ($16) Well known for Barossa Valley Shiraz, respected winemaker Peter Lehmann and chief winemaker Andrew Wigan make a number of other wines including Riesling from Eden Valley, which was first planted in the early 1850s. Floral, Asian pear and lime zest on nose and palate. A lighter-weight, more QbA-like style. (Importer: Hess Collection New World Wines)
Rating: TWO AND A HALF STARS 2007 Reilly's Watervale Riesling Clare Valley Riesling ($17) Anjou pear, ripe pineapple, evergreen and precise stony character on the nose. Focused, mineral-driven palate with citrus rind on the dry finish that is almost austere. Limited availability. (Importer: Southern Starz)
Rating: TWO STARS 2007 Rocky Gully Frankland River Dry Riesling ($17) An exotic style that shows soft guava, papaya seed and tangelo. Light-bodied but ripe and round, with herb and mineral notes that provide interest and lift. (Importer: USA Wine West)
New Zealand
Rating: TWO AND A HALF STARS 2007 Daniel Schuster Waipara Riesling ($22) Floral and spice aromas reminiscent of Gewurztraminer, plus melon, green apple and hint of mineral. Similar flavors on the off-dry palate, which has enough weight to linger; citrus rind on the finish. (Importer: American Estates Wines)
Rating: TWO STARS 2008 The Doctors' Marlborough Riesling ($16) From Forrest Estate Winery, the doctor for which this wine is named is owner-winemaker Dr. John Forrest. Off-dry with ripe stone fruit, honeysuckle and orange blossom on the nose, this precise wine's tropical fruit and sweet peach flavors will complement slightly spicy foods. (Importer: The Australian Wine Connection)
Rating: TWO STARS 2008 Felton Road Central Otago Riesling ($33) The organic and biodynamic Elms Vineyard - which winemaker Blair Walter used for this bottling - is more than 15 years old and located in one of the warmer Central Otago sites. Clean citrus, pear and nectarine aromas with palate of rambutan, guava and tangerine. A juicy, straightforward crowd-pleaser. (Importer: Wilson Daniels)
Rating: TWO AND A HALF STARS 2004 Forrest Estate Marlborough Dry Riesling ($19) Another Dr. John Forrest bottling that uses fruit from estate vines grown in stony riverbed gravel. More mineral-driven from nose to palate, this leaner-style wine also offers fresh lime, guava and some tree fruit. (Importer: The Australian Wine Connection)
Rating: TWO AND A HALF STARS 2008 Mud House Waipara Riesling ($15) A slightly oily nose with sweet lemon, mandarin orange and pink grapefruit plus hints of stone fruit beneath. Similar flavors plus green apple-like, mouthwatering acidity and bit of pith on the finish. One panelist thought it a bit peppery. Lots of character for a reasonable price. (Importer: The Wine Company)
Rating: TWO STARS 2007 Seifried Nelson Riesling ($16) Forward mineral, floral, apple blossom and honeyed aromas with flavors of succulent apple and apricot. Less acidity and a rounder mouthfeel on the somewhat fleshy palate. (Importer: Robert Whale Selections)
Rating: THREE STARS 2008 Spy Valley Marlborough Riesling ($21) Spy Valley is the nickname for Marlborough's Waihopai Valley, where the United States maintains a base for satellite communications. This winery produces five white varietals and a Pinot Noir. Lemon zest and mineral emerge on the subdued nose. The palate is more assertive, showing sweet pink grapefruit, pomelo and a back note of tropical fruit. Clean, persistent and polished finish; great balance. (Importer: Bibendum Wine)
Rating: TWO AND A HALF STARS 2007 Waipara Springs Premo Waipara Dry Riesling ($22) This is the winery's reserve bottling, which is created in a sweet style and contains a little botrytis. Give this bottle some air to blow off the bit of initial sulfur dioxide. Floral, dried apricot, citrus and vanilla emerge, supported with a touch of spice. Lengthy finish. (Importer: 28 Below Wine Imports)
Panelists: Lynne Char Bennett, Chronicle staff writer/wine coordinator; Jon BonnéChronicle wine editor; Joanna Breslin, wine consultant; Chris Tavelli, owner, Yield Wine Bar. For more recommended wines, go to sfgate.com/wine.
Key: Rating: FOUR STARSExtraordinary Rating: THREE STARS Excellent Rating: TWO STARS Good
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/01/09/WIIB151HD9.DTL
This article appeared on page F - 4 of the San Francisco Chronicle
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
FYE:
Cabs, or most anything related to a cab,
from anywhere at Erte this evening.
Sorry about the confusion vis a vie possible Sobilewskian
vinyard and regional classifications. I was baiting Bill,
but he didn't bit.
Cheers!
Jim
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Subject: [wine] Eight for Erte tomorrow
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Just heard back from Josh at Erte.
We're a go for tomorrow. Corkage will be no more than $5/person.
(probably two by $15 or $30 divided by the 8 of us,
completely reasonable IMNSHO.)
Wine style is Cab, although Brdx blends are fine too.
Did anyone talk to Dave T?
Cheers,
Jim
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Date: Tue, 6 Jan 2009 15:59:35 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
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Subject: [wine] Sipping Brews (NYT), Erte on Thursday
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Update on Erte. I have a call in for a reservation for 6:30 on Thursday.
Most anything in the Cab/Brdx class.
Jim/Louise
Lori
Alicia
Annette Peters
Betsy
Janet S
Bob K
Russ/Sue are busy
Warren/Ruth are busy
Thanks to all who replied.
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* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Just heard back from Josh at Erte.
We're a go for tomorrow. Corkage will be no more than $5/person.
(probably two by $15 or $30 divided by the 8 of us,
completely reasonable IMNSHO.)
Wine style is Cab, although Brdx blends are fine too.
Did anyone talk to Dave T?
Cheers,
Jim
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Tue, 6 Jan 2009 15:59:35 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
User-Agent: Mutt/1.5.13 (2006-08-11)
Subject: [wine] Sipping Brews (NYT), Erte on Thursday
X-BeenThere: wine(a)thebarn.com
X-Mailman-Version: 2.1.11
Update on Erte. I have a call in for a reservation for 6:30 on Thursday.
Most anything in the Cab/Brdx class.
Jim/Louise
Lori
Alicia
Annette Peters
Betsy
Janet S
Bob K
Russ/Sue are busy
Warren/Ruth are busy
Thanks to all who replied.
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
FYI/FYE
Grown-up lunches that pack a punch
Sample any of our 40 ways to inspire innovation, fun and flavor in your lunchtime repast.
By Amy Scattergood
Times Staff Writer
January 7, 2009
Just because the expense-account lunch is largely a thing of the past doesn't mean that you can't still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination.
Thinking outside the lunch box is probably the best way of getting anything good inside it.
In the comfort of your own kitchen, you can compose a lunch that's tasty, well-constructed, a bit off the beaten PB&J track -- and, most important, portable. Imagine that you're packing a picnic.
Lunch is more fun if you think pragmatically. You don't have to have seen Monty Python's "The Meaning of Life" to know not to pack items that might pose a health risk. Avoid fragile things like delicate cookies and, yes, potato chips. Don't dress salads in advance -- carry a container of dressing separately -- and don't pre-cut fruits or vegetables that will brown or dry out -- pack them whole and include a paring knife.
Even if you use a Thermos, don't include items that need to be served very hot or very cold. And think about how the components of the meal work together over time: Very few dishes taste better when they're soggy.
One that does is a pan bagnat, a pressed baguette sandwich that actually gets better the longer it sits. Take a tip from bakers and South American street vendors and make a batch of empanadas, a tasty one-dish meal enclosed within whole-wheat pastry. Or use a Thermos and have hot soup for lunch.
For dessert, pack a piece of ripe fruit or a handful of grapes; add a bar of 70% chocolate or some biscotti. And to drink, instead of grabbing soda from a vending machine, decant some fizzy water into a reusable bottle and add a few slices of lime, blend a quick smoothie or even pack a small bottle of wine (when appropriate). A carton of milk, anyone?
A few tips to think about: Pack smart so that the contents of your lunch don't get squashed or leak. Use recyclable containers, or better, containers that you take home and reuse. Pick food that can withstand a few hours without refrigeration (or include an ice pack). And remember that aesthetics count: Both school kids and adults are more likely to eat and enjoy their lunch when it looks appealing, so packaging things well is worth a little extra time.
Finding a cool-looking lunchbox is worth it too. Score a retro lunchbox at a vintage shop, find an outdoorsy pack at a store like REI or L.L. Bean (they're often insulated and double as great camping gear), or surf the Web for something fun on EBay or www.lunchboxes.com. Although paper bags have an old-fashioned panache, they tend to tear easily and can break under the weight of heavy contents.
Here are some ideas for what to pack for lunch (sorry, no bologna or PB&J):
1. A pan bagnat sandwich, wrapped in plastic and parchment or waxed paper.
2. A dandelion greens and goat cheese empanada (or two).
3. Fill a small Thermos with black bean and chorizo soup, then add a small container of salsa verde and a bag of cumin toasts.
4. Pack your own charcuterie plate in a box by wrapping up slices of your favorite salumi: prosciutto, Spanish chorizo, maybe some jamóerrano or even lomo if you can find it. Then add a little container of cornichons, another of whole-grain mustard and some slices of baguette.
5. A crusty baguette, thinly sliced jambon de bayonne, some sweet butter and a little Maldon sea salt.
6. The night before, make a batch of calzones filled with burrata and tomatoes. Add a container of fresh pesto for dipping.
7. Make simple spring rolls by rolling up in rice paper romaine lettuce, julienned carrot and daikon, grilled tofu (or cooked shrimp if you have the option to refrigerate your lunch) and some fresh mint and basil. Pack a container of peanut sauce for dipping.
8. Even if you don't have a Thermos you can still have soup for lunch: Make some gazpacho, which is great at room temperature. Pack slices of avocado, some cilantro and a small container of sour cream or yogurt.
9. Pack a lunch with a Middle Eastern spin: Include small containers of hummus and baba ghanouj, pita toasted with a bit of cumin, a container of diced tomatoes and cucumbers, and some good marinated olives.
10. To go with a sliced bagel, include fillings packed separately so the bagel doesn't get soggy: a container of cream cheese (mix in some chopped chives, freshly ground black pepper, minced cilantro or capers), slices of red onion and cucumber and some lox or smoked salmon.
11. Make a big frittata (using chard and goat cheese) the night before -- with salad, a lovely dinner -- then pack a large slice of it for lunch the next day. Include a small container of diced tomatoes to sprinkle on top.
12. Chilled soba noodles, a container of dipping sauce, some minced nori and a handful of scallions.
13. Mix up a big batch of lentil salad the night before (it can last you throughout the week, as can many soups): Cook French green or beluga lentils, add some chopped parsley, crumbled feta cheese, sherry vinaigrette and black pepper to taste. Pack a handful of mâe or arugula separately and stir into the salad just before eating.
14. Breakfast for lunch: pack a Thermos of plain Greek yogurt, a container of granola, a little jar of honey, a bag of fresh berries and maybe a shaker of cinnamon.
15. Throw extra vegetables (sliced bell peppers, red onions, zucchini, eggplant) on the fire some night when you're grilling dinner, then make a pressed sandwich with the grilled vegetables, goat cheese mixed with fresh herbs, and a balsamic vinaigrette.
16. Make a batch of empanadas (No. 2), but add sliced ham and grated Gruyè to the filling instead of dandelion greens.
17. Compose a cheese plate in your lunchbox: Wrap a wedge of three of your favorite cheeses -- Manchego, a chevre, maybe smoked Gouda, probably not a blue considering the closed environment -- then add half a baguette, an apple or pear and a handful of Marcona almonds. Be sure to include a cheese knife.
18. For a retro lunch, fill a Thermos with tomato soup, wrap up a cheese panini or grilled cheese sandwich (thinly sliced country white bread; half Gruyè, half Fontina; a smear of whole grain mustard), add a Granny Smith apple and a spoon.
19. Try making onigiri, "the PB&J of Japan," for lunch: Form a ball of sushi rice around an umeboshi (pickled plum) or crab salad, then wrap with nori (seaweed). Or consider packing the nori separately and do the wrapping just before you eat, so the seaweed doesn't get soggy.
20. Vary No. 14 by mixing a cup of muesli with milk and, if it's not already in the muesli, some golden raisins and toasted almonds. Sprinkle sliced strawberries or a handful of blackberries on top. By lunchtime, the muesli will have absorbed the milk and be beautifully creamy in texture.
21. Pasta salad idea No. 1: farfalle pasta, halved cherry tomatoes, feta cheese, fresh parsley, torn basil and toasted pine nuts.
22. Cook up a stack of crepes the night before or even days ahead of time (they freeze nicely too, separated by wax paper). Wrap up three or four of them, and pack with a container of sauté apples and a few slices of prosciutto.
23. For a tasty salad that won't wilt, pack a plastic bag of mixed greens, add separate containers of toasted walnuts and crumbled blue or goat cheese, a little jar of vinaigrette (walnut oil, sherry vinegar, a bit of mustard, salt and pepper). Then add a whole pear and a cutting knife; assemble at lunchtime.
24. Grill or roast salmon for dinner. Use leftovers (or make extra) and flake the cooked salmon into a container with cooked small potatoes, quartered cooked eggs, cooked beets, minced fresh dill and a mustard vinaigrette.
25. Pasta salad idea No. 2: penne, buffalo mozzarella, arugula-almond pesto, a handful of fresh arugula and toasted almonds.
26. Roast and peel whole bell peppers the night before (maybe while grilling). Stuff the peppers with a mixture of tuna, capers, red onion and parsley. Wrap in parchment for easier eating.
27. Make extra meatballs when you serve spaghetti and meatballs for dinner. Reheat the sauce the next morning, then pack four or five meatballs into a Thermos and cover with tomato sauce. Pack with a container of freshly grated Parmesan and a fork.
28. An apple, a container of almond butter to spread on the apple, raisins and spiced almonds.
29. Vary No. 23 by including with the bag of greens containers of feta cheese, diced tomatoes and cucumbers, Kalamata olives, and a red wine vinaigrette.
30. Make a big pot of white bean chili for dinner. The next morning, reheat some extra for the Thermos, pack with fresh cilantro, avocado and toasted croutons.
31. Make a pressed sandwich with cilantro-walnut pesto and buffalo mozzarella.
32. Pasta salad idea No. 3: orecchiette with sauté mushrooms, cooked beans (borlotti, great Northern, or Christmas Lima if you have them) and minced sage. Pack a container of grated or shaved Parmesan.
33. Make extra wild rice on a night when you're having it for dinner, then mix the cooked rice with toasted hazelnuts or pine nuts, pomegranate seeds, fresh herbs and a little olive oil and sherry vinegar.
34. Stuff a whole-wheat pita with falafel. Add separate containers of finely chopped romaine, tomato and cucumbers, and tahini dressing to assemble at lunchtime.
35. Pack a few flatbreads with a container of white bean hummus, another of sauté greens and a shaker of Aleppo or cayenne pepper. Either assemble into a sandwich at lunch, or just dip the bread into the hummus and eat the greens with a fork.
36. Make homemade veggie sushi with a bowlful of sushi rice, some sheets of nori and slices of carrots, cucumbers and tofu. Pack chopsticks and some soy sauce packets. Include wasabi and pickled ginger if you have any.
37. Pack some toasted baguette slices with a container of fava bean puré another of Greek yogurt (add a little sea salt) and a plastic bag of fresh cilantro.
38. Make a pressed sandwich with fresh burrata, heirloom tomatoes and lots of fresh basil.
39. After dinner, take leftover bread, tear it into pieces and toast it in olive oil with garlic and a few minced chiles. The next morning, put the croutons in a plastic bag with chopped tomatoes, red onion and minced fresh herbs (the flavors will blend and the croutons will soften). In another bag, put salad greens. At lunch, mix the contents for panzanella(Italian bread salad).
40. Make a batch of roasted red pepper soup the night before. Pack (hot or chilled) into a Thermos with a container of Greek yogurt, a shaker of sumac or Aleppo pepper and a sprig of fresh mint.
And on some days -- if you've made a really good batch of empanadas, say, or a pot of soup you're particularly proud of -- maybe make enough for two and offer to share your lunch with a friend or co-worker. Turn on some music and unfold the napkins. Sometimes lunchboxes can fit a lot more than lunch inside.
amy.scattergood(a)latimes.com
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------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
How to Put Riesling Fears to Rest
By Dave McIntyre
Wednesday, January 7, 2009; F05
Are you afraid of Riesling? Do you pause before pulling a cork or twisting a screw cap from a tall, tapered Germanic bottle, wondering whether you are about to release a food-friendly genie who will dazzle your palate, amaze your guests and make your dinner taste sublime -- or whether a treacly sugar monster will pour forth to crash your party and ruin your pork roast?
The International Riesling Foundation would like to help. This wonkish-sounding group is a hodgepodge of journalists, wine promoters and winemakers who are trying to cajole Riesling producers around the globe into employing a little truth in advertising by labeling their wines to show whether they are dry, sweet or somewhere in between.
Riesling is experiencing a boomlet in the United States, but if it is really to catch on, it must overcome two obstacles: American consumers tend to prefer dry wines, meaning wines that are not sweet. And American consumers tend to believe -- incorrectly -- that Riesling is always sweet.
Riesling is a remarkably versatile grape. It can produce a dry, racy aperitif or unctuous dessert nectar and performs beautifully along the entire sweetness spectrum. But that versatility is both a virtue and a curse. Often when we buy a bottle, we don't know how sweet it is until we open it with dinner. The frustration (and embarrassment) comes from accidentally serving a dessert wine with the entree.
As a result, many consumers stick with chardonnay.
The International Riesling Foundation was the brainchild of California-based wine writer Dan Berger and Jim Trezise, director of the New York Wine & Grape Foundation. Last summer, the group proposed criteria to label a wine's dryness based on its residual sugar content, acid levels and pH balance. That information -- of interest only to the nerdiest wine geeks and German winemakers named "Doktor" -- would be conveyed to the consumer with a simple graphic on the label, showing the wine as "dry," "medium-dry," "medium-sweet" or "sweet."
This is a worthy idea. Informed consumers will be less wary of Riesling and more likely to experiment with it if they have a clearer idea of what type of wine they are about to taste. Berger told me only eight wineries have indicated an interest in using the scale, however, so for now we are on our own.
Fortunately, there are clues we can use to determine what style of Riesling is likely to be in the bottle, but they vary widely by wine region.
Rieslings from Austria, New Zealand and Australia are invariably dry, except for dessert wines labeled "late harvest." U.S. Rieslings tend to be slightly sweet; a few helpful wineries specify "dry," "semi-dry," or "off-dry" (the latter two indicating "slightly sweet"). Rieslings from France's Alsace region also vary from wine to wine and offer no clue on the label, except for "vendange tardives" (late harvest) and the rare, unctuously sweet "séction de grains nobles."
And then there's Germany, Riesling's homeland and producer of the world's greatest Rieslings, many of which walk a delicate tightrope between sugar and acid, sweet and dry. Much of the consumer reluctance for Riesling stems from Germany's reputation for sweet wines and its incomprehensible labeling laws. To cater to consumer demand for dry wines, some producers began labeling their driest Rieslings "trocken" (dry) or "halb-trocken" (half-dry), though those terms have fallen out of favor, and many producers now simply use the English word "dry" on labels exported to the United States.
Many Riesling fanatics scoff at the trend toward dry Rieslings. They argue that the key to Riesling is not its sweetness but the balance between sugar and the grape's natural acidity. The "fruity" style dismissed by many consumers as too sweet makes an excellent partner to many foods, including semi-soft stinky cheeses and savory entrees that include a touch of sweetness in the sauce or seasoning. The sweetness also pairs well with the panoply of sweet, salty and spicy flavors in many Asian cuisines.
These arguments are correct, and they are good reasons for Riesling-phobes to overcome their fear. They also miss the point: that consumers want to know what type of wine they're getting when they pluck a bottle off the store shelf.
Dave McIntyre can be reached through his Web site, http://www.dmwineline.com, or at food(a)washpost.com.
Recommendations
Wednesday, January 7, 2009; F05
Riesling can be delicate or full-bodied, floral with aromas of jasmine and honeysuckle, or earthy with hints of stone, mineral oil or exotic spices. Its flavor generally suggests tree fruits such as peaches and apricots, and the best Rieslings often have a citrus note that lends focus to the wine. The following Rieslings come from around the world and reflect the grape's diversity of expressions.
Cave Spring "CSV" Riesling 2007 ** 1/2 Niagara Peninsula, Canada; $28
This leading Canadian producer has recently begun distributing its wines in the Mid-Atlantic region. The Estate Riesling ($18, dry) and Niagara Riesling ($15, semi-dry) are most widely available. The single-vineyard CSV, the winery's top bottling, is dry, delicate and fine, with hints of talc and exotic fruits.
Boutique Vineyards: available in the District at Cleveland Park Wine and Spirits; in Virginia at Arrowine in Arlington and Unwined in Alexandria; in Maryland at Mills Fine Wine and Spirits in Annapolis. Estate Riesling is available in the District at Calvert Woodley; in Virginia at Unwined in Alexandria; and at all four area Balducci's; on the list at Tallula in Arlington.
Gobelsburger Riesling 2007 ** 1/2 Langenlois, Austria; $23
Light-bodied, with focused citrus flavors (like Sprite for adults), this wine can stand by itself, though its acidity gives it deceptive heft to match many foods, especially seafood. The wine is dry.
Country Vintner in the District and Virginia, Bacchus in Maryland: available in the District at Paul's of Chevy Chase; on the list at CityZen, Palena, Proof and Zola.
Bastgen Blauschiefer Riesling 2007 ** Mosel, Germany; $14 (Good Value)
Atypically dry for Mosel Riesling, "Blauschiefer" refers to the blue-slate soil in the impressively steep vineyards. This wine features apricot, ginger, jasmine and star anise flavors with a nice minerally finish.
Kysela: available in the District at Magruder's; in Virginia at Classic Wines in Great Falls, Wegmans in Manassas, Whole Foods Market in Arlington and WineStyles in Fairfax; on the list at L'Auberge Chez Françs in Great Falls.
Chateau Ste. Michelle "Eroica" Riesling 2007 ** Columbia Valley, Washington; $24
This wine, a joint venture between Chateau Ste. Michelle and German winemaker Ernst Loosen, is reputed to be the best U.S. Riesling. While others have staked a claim to that title, this wine continues to impress; it is full and ripe with zesty citrus and stone fruit flavors. A tad sweet, it would probably qualify as semi-dry, but only a chemist would care.
Republic National: available in the District at Bell Wine & Spirits, Chevy Chase Wine & Spirits, Circle Wine & Liquor, Paul's of Chevy Chase, Rodman's and Wine Specialist; in Maryland at Montgomery County liquor stores; on the list at Acadiana and Sam & Harry's in the District.
Cousino Macul Riesling Reserva 2006/2007 ** Maipo Valley, Chile; $15 (Good Value)
Chile is not known for Riesling, though Cousino Macul produces a pleasant, inexpensive one called Dona Isidora. The Reserva was introduced with the 2006 vintage, and the 2007 is just arriving. At 14 percent alcohol, it is unusually heavy for a Riesling, though it carries the weight well, with ripe peach, mango and kumquat flavors and a zesty lime finish. Dry, though not marked as such.
Billington: available in the District at Cleveland Park Wine and Spirits; in Virginia at Wegmans stores; in Maryland at Roland Park Wines & Liquors and Wells Discount Liquors in Baltimore; on the list at Zola in the District.
Leitz 3 "Eins, Zwei, Dry," Riesling Trocken 2007 ** Rheinhessen, Germany; $20
Not only dry, but with a sense of humor about it. This lovely wine offers aromas of ripe peaches and apricots, with a slightly citrusy palate and a long mineral finish. A great match for charcuterie and seafood dishes. The off-dry "Dragonstone" Riesling is more widely available and also delicious.
Country Vintner in the District and Virginia, Bacchus in Maryland: available in the District at Calvert Woodley and MacArthur Beverages. Dragonstone available in the District at Calvert Woodley, Chat's Liquors, MacArthur Beverages, Rodman's and Zola Wine and Kitchen.
Hermann J. Wiemer Dry Riesling 2006 * 1/2 Finger Lakes, N.Y.; $23
>From a prime region for Riesling, this delicious wine offers flavors and scents of lime, meadow grass, apricot and mango. Despite the labeling, it tastes more like a semi-dry wine, with definite sweetness. Other Finger Lakes Rieslings in our market and worth trying are Fox Run Vineyards and Dr. Konstantin Frank.
Bacchus: available in the District at Ace Beverage, Chat's Liquors and Dean & DeLuca; on the list at Corduroy, Enology Wine Bar and Johnny's Half Shell in the District, and at Ricciuti's in Olney.
Zilliken Butterfly Riesling 2007 * 1/2 Mosel; $23
Labeled "medium-dry," this wine displays perfect balance between sugar and acidity, so the sweetness is not the first thing you notice. The flavors speak of orchard fruit and kumquat, with hints of exotic spices such as curry.
Potomac Selections: available in the District at Ace Beverage; in Maryland at Mills in Annapolis and the Wine Source in Baltimore; on the list at Cork in the District.
Bex Riesling 2006 * Mosel; $10
This semi-dry wine is textbook quaffable Riesling, with apricot and peach flavors and good balance. Chinese restaurants should be stocking this to sell for under $20.
Bacchus: widely available, including in the District at Ace Beverage and Chat's Liquors; in Maryland at Finewine.com in Gaithersburg, King Farm Beer & Wine in Rockville, Rodman's in Wheaton and Olney Village Beer & Wine in Olney; on the list at Cafe Berlin, Mie n Yu, Logan Tavern and Morton's of Chicago (Connecticut Avenue NW) in the District and at Morton's of Chicago in Bethesda and Ricciuti's in Olney.
Tumans Riesling 2006 * Alicante, Spain; $8
Spanish Riesling? This is ripe and full, with surprising acidity to keep the hint of sweetness in check. It tastes a bit like albarino, a Spanish white grape that is often compared to Riesling. Pair with mild seafood or Asian dishes.
Monsieur Touton: available in the District at Connecticut Avenue Wine & Liquor, Pearson's and Paul's of Chevy Chase; in Maryland at Beers & Cheers in Germantown and Bradley Food & Beverage in Bethesda.
KEY
*** Exceptional
** Excellent
* Very good
Prices are approximate. Check Winesearcher.com to verify availability, or ask a favorite wine store to order through the distributor.
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
*Hi All:*
**
*not wine, but interesting nevertheless:*
**
*Make Your Own Grainbelt Commercial Viewing Party*
For the past five years, filmmakers of all stripes have paid on-screen
homage to signature hometown brew, Grainbelt Premium
<http://secretsofthecity.list-manage.com/track/click?u=c88948fefa165c564a682…>.
This annual contest invites fimmakers to create short commercials, which
range from ridiculous to slickly produced. Come down to the Ritz tonight
to watch all the entries on the big screen, then stick around to see who
won. The first place winner scores not only $1000, but also a year's
supply of Grainbelt Premium! Aptly hosted by Ian of Drinking with Ian,
this beer-soaked special event is the perfect hump-day escape,
especially when you factor in the cheap beer and free admission. See the
commercials online and vote for your favorites HERE
<http://secretsofthecity.list-manage.com/track/click?u=c88948fefa165c564a682…>.
/Doors at 6, Screening at 7, Ritz Theater
<http://secretsofthecity.list-manage.com/track/click?u=c88948fefa165c564a682…>,
345 13th Avenue NE, Northeast Minneapolis, Free/
FYI on some very special brews.
Update on Erte. I have a call in for a reservation for 6:30 on Thursday.
Most anything in the Cab/Brdx class.
Jim/Louise
Lori
Alicia
Annette Peters
Betsy
Russ/Sue are busy
Warren/Ruth are busy
Bob is out of town on family business
Thanks to all who replied.
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Tue, 6 Jan 2009 12:15:39 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: mba(a)thebarn.com
January 7, 2009
Tasting Report: Sip, Don.t Quaff
Brasserie des Franches-Montagnes 2006 ... ½
Abbaye de Saint Bon-Chien, Switzerland 11% alcohol (25.4 oz., $34.95)
Bracing and complex, with bright, refreshing, tart flavors of citrus, spice and sour fruits. (B. United International, Redding, Conn.)
Pennichuck 2008 (33.8 oz., $17.95) ...
Pozharnik Espresso Russian Imperial Stout, Milford, N.H. 10%
Rich, smooth and full bodied, with balanced flavors of bitter chocolate, coffee and toffee.
BEST VALUE
Bavik Petrus Aged Pale (11.2 oz., $3.50) ... Belgium 7.3%
Golden, complex and refreshing with flavors of tart citrus and earth. (Win-It-Too, Santa Barbara, Calif.)
Jolly Pumpkin (25.4 oz., $9.50) ... La Roja Amber Ale, Dexter, Mich. 7.2%
Rich, robust and spicy with full, creamy carbonation and funky, earthy flavors.
Dogfish Head (12 oz., $4.60) ...
Burton Baton Imperial India Pale Ale, Milton, Del. 10%
Brown and cloudy, with well-balanced, lingering flavors of sweet malt and piney hops.
Allagash Odyssey (25 oz., $22.95) .. ½ Portland, Me. 10.3%
Aromas of coffee and smoke, with bright, lingering fruit flavors.
Harviestoun (11.2 oz., $11.95) .. ½ Ola Dubh Special 16 Reserve, Scotland 8%
Stoutlike with aromas of roasted malt, smoke, figs and tobacco. (B. United International)
De Dolle Oerbier (11.2 oz., $12.95) .. ½ Special Reserva 2007, Belgium 13%
Complex and refreshing with aromas of tart citrus and apricots. (B. United International)
Great Divide (22 oz., $12.95) .. ½ Yeti Imperial Stout, Denver 9.5%
Roasted malt aromas, creamy texture with complex flavors of fruit, brandy and licorice.
Captain Lawrence (25 oz., $21.95) .. ½
Smoke From the Oak Bourbon Barrels, Pleasantville, N.Y. 7%
Black with bright, fruity aromas balanced by flavors of roasted malt.
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
----- End forwarded message -----
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
January 7, 2009
Tasting Report: Sip, Don.t Quaff
Brasserie des Franches-Montagnes 2006 ... ½
Abbaye de Saint Bon-Chien, Switzerland 11% alcohol (25.4 oz., $34.95)
Bracing and complex, with bright, refreshing, tart flavors of citrus, spice and sour fruits. (B. United International, Redding, Conn.)
Pennichuck 2008 (33.8 oz., $17.95) ...
Pozharnik Espresso Russian Imperial Stout, Milford, N.H. 10%
Rich, smooth and full bodied, with balanced flavors of bitter chocolate, coffee and toffee.
BEST VALUE
Bavik Petrus Aged Pale (11.2 oz., $3.50) ... Belgium 7.3%
Golden, complex and refreshing with flavors of tart citrus and earth. (Win-It-Too, Santa Barbara, Calif.)
Jolly Pumpkin (25.4 oz., $9.50) ... La Roja Amber Ale, Dexter, Mich. 7.2%
Rich, robust and spicy with full, creamy carbonation and funky, earthy flavors.
Dogfish Head (12 oz., $4.60) ...
Burton Baton Imperial India Pale Ale, Milton, Del. 10%
Brown and cloudy, with well-balanced, lingering flavors of sweet malt and piney hops.
Allagash Odyssey (25 oz., $22.95) .. ½ Portland, Me. 10.3%
Aromas of coffee and smoke, with bright, lingering fruit flavors.
Harviestoun (11.2 oz., $11.95) .. ½ Ola Dubh Special 16 Reserve, Scotland 8%
Stoutlike with aromas of roasted malt, smoke, figs and tobacco. (B. United International)
De Dolle Oerbier (11.2 oz., $12.95) .. ½ Special Reserva 2007, Belgium 13%
Complex and refreshing with aromas of tart citrus and apricots. (B. United International)
Great Divide (22 oz., $12.95) .. ½ Yeti Imperial Stout, Denver 9.5%
Roasted malt aromas, creamy texture with complex flavors of fruit, brandy and licorice.
Captain Lawrence (25 oz., $21.95) .. ½
Smoke From the Oak Bourbon Barrels, Pleasantville, N.Y. 7%
Black with bright, fruity aromas balanced by flavors of roasted malt.
--
------------------------------
* Dr. James Ellingson, jellings(a)me.umn.edu *
* University of Minnesota, mobile : 651/645-0753 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
