win January 2013

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[wine] [fred@wwcellars.com: Wine Tasting Tomorrow and Saturday]

by Jim L. Ellingson

Greetings, This will be a re-post for many of you, so apologies if it is. For those on the wine@thebarn list who are not on Fred's list, the is news. :) Our freind Fred will be pouring wine at our friend David's shop at France and 44th. Cheers, Jim ----- Forwarded message from Fred Petters <fred(a)wwcellars.com> ----- X-Auth: authenticated as Return-Path: <fred(a)wwcellars.com> Received: from smtp-relay.enet.umn.edu (smtp-relay.enet.umn.edu [128.101.142.227]) by mail.enet.umn.edu (8.14.2/8.14.2) with ESMTP id r03IPQQh082864 for <jellings(a)mail.enet.umn.edu>; Thu, 3 Jan 2013 12:25:26 -0600 (CST) (envelope-from fred(a)wwcellars.com) Received: from atl4mhob04.myregisteredsite.com (atl4mhob04.myregisteredsite.com [209.17.115.42]) by smtp-relay.enet.umn.edu (8.14.4/8.14.4) with ESMTP id r03IP72R086516 for <jellings(a)me.umn.edu>; Thu, 3 Jan 2013 12:25:22 -0600 (CST) (envelope-from fred(a)wwcellars.com) Received: from mailpod.hostingplatform.com (mail.networksolutionsemail.com [205.178.146.50]) by atl4mhob04.myregisteredsite.com (8.14.4/8.14.4) with ESMTP id r03IP5ou024182 for <jellings(a)me.umn.edu>; Thu, 3 Jan 2013 13:25:05 -0500 Received: (qmail 30227 invoked by uid 0); 3 Jan 2013 18:25:05 -0000 Received: from unknown (HELO ?192.168.0.9?) (fredp@rootstockwineco.com@184.97.242.34) by 0 with ESMTPA; 3 Jan 2013 18:25:05 -0000 From: Fred Petters <fred(a)wwcellars.com> Content-Type: multipart/alternative; boundary="Apple-Mail=_9B01983E-0EBE-4DCE-9BD6-F7F594C94F5C" Date: Thu, 3 Jan 2013 12:24:56 -0600 Subject: Wine Tasting Tomorrow and Saturday To: fredp(a)rootstockwineco.com Message-Id: <349A39AD-6B65-486A-B8A5-BAC064900115(a)wwcellars.com> Mime-Version: 1.0 (Mac OS X Mail 6.2 \(1499\)) X-Mailer: Apple Mail (2.1499) X-Greylist: Sender IP whitelisted by DNSRBL, not delayed by milter-greylist-4.2.3 (smtp-relay.enet.umn.edu [128.101.142.227]); Thu, 03 Jan 2013 12:25:22 -0600 (CST) X-Spam-Score: 0.09 () EL_HELO_OUTMX,EL_OUTMX,HTML_FONT_FACE_BAD,HTML_MESSAGE,RCVD_IN_DNSWL_NONE X-Scanned-By: MIMEDefang 2.67 on 128.101.142.227 Open to the public, that means you! France 44 Wines 44th and France Ave S Minneapolis www.france44.com Friday 4 - 7 Saturday 1 - 6 We'll have 8 wines open to taste! I hope you are able to make it ? these are pretty amazing ? all from small family producers. They are with notes: Eric Louis, VdF Sauvignon Blanc, Loire Valley, France Grape: Sauvignon Blanc Harvested from vineyards just south-east of Sancerre in the Loire Valley, the grapes are pressed immediately. Fermentation is done slowly in temperature-controlled vats. The resulting wine has a fresh fruity nose that beholds, or shall we say, carries a beautiful mixed aroma of fresh fruit ? passion fruit? This little number is a lovely ap?ritif, meaning it?s a great way to get the evening rolling. Of course it?s also a natural for any kind of seafood or fish. Dry farmed ____________________________________________________________________________________________________________________ Matello Caprice, Yamhil-Carlton AVA, Oregon, US Grapes: 80% Pinot Blanc, 20% Pinot Gris ?Vineyard soils are from the oldest marine sedimentary deposits in Oregon. The fruit is fermented cool and slow in stainless steel to maintain fruit purity, malo-lactic is blocked to keep the wine vibrant, and the Caprice ages for 18 months on the fine lees before bottling. Caprice has white flower notes, a slight smokiness, and hints of mango and passion fruit in the nose. The palate is full, with stone fruit and tropical notes dominating. Then a rich texture and mouth-watering acidity. It?s a perfect foil for seafood ? think scallops and lobster. It?s also an excellent match with fresh watermelon or heirloom tomatoes with a touch of salt. This wine will evolve for the next several years in bottle and can be drunk anytime between now and 2015 (maybe longer, but we?ll see).? -Marcus Goodfellow, winemaker and owner Sustainable production - dry farmed - hand harvested ____________________________________________________________________________________________________________________ Gulfi Rossojbleo, IGT Sicily, Italy Grape: Nero d?Avola An unusual and delicious expression of grape and terroir, this delicate, yet serious wine has incredible structure. On the palate, dry red fruit and delicate tastes of wild herbs. One can almost smell the Mediterranean. Unoaked and fresh, this believe it or not, is an excellent wine with fish ? think tuna and swordfish ? I?m even willing to bet walleye. Organic production - dry farmed - hand harvested ____________________________________________________________________________________________________________________ Oddero Barbera d?Alba, DOC Piedmont, Italy Grapes: Barbera Wine with an exciting floral component, fresh, a pretty taste if you will, albeit rustic. A charmer. Delicious. Fer- mented in stainless steel, the wine is then aged about 12 months in huge, huge casks known in Italy as ?botti?. The idea is for the cask to add complexity with the subtle exchange of oxygen through wood, while maintaining a neutral taste or flavor ? i.e. not much in the way of ?oakiness? ? the concept being an expression of fruit, not of wood. Organic production - dry farmed ____________________________________________________________________________________________________________________ Ch?teau de Ciffre, St Chinian AOC, France Grapes: Syrah, Grenache, Carignan >From southern France where the sun almost always shines, comes this lovely wine grown on rocky schist. Cold maceration of 20 to 30 days with gentle extraction. Round and smooth, this wine is gently layered with subtle flavors of dark red fruit, herbs, spice and just plain simple goodness. Not a breakfast wine, but boy oh boy, killer with dinner. Goes well with simple kickback cooking, but also will uphold to the rigor of high cuisine. Dry farmed ____________________________________________________________________________________________________________________ Haut Rian Rouge, Cotes de Bordeaux AOC, France Grapes: 70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc. A traditional blend with finesse and structure ? amazing value. Gentle notes of spice and fruit with a supple, elegant finish and mild tannins. A wine for food, this will go well with many a hearty winter dish. There has been much excitement over the ?09 vintage from Bordeaux and this wine clearly is an exceptional example. Sustainable production - dry farmed ____________________________________________________________________________________________________________________ Cono 4, Primitivo Quiles, Alicante DO, Spain Grape: 100% Monestrell (aka Mourvedre) >From 50-60 year old vines. Aged in very large, old wooden casks, which are called ?conos? (hence the name of the wine, Cono 4). Dark color, black olives and meaty, savory characteristics on the nose, on the palate cherries, choco- late, spice, figs ? a bit mysterious in a way. This is a wine for braised meat and rich food. Sustainable production - dry farmed ____________________________________________________________________________________________________________________ Peter Nicolay ?riziger Goldwingert Sp?tlese, Mosel, Germany Grape: Riesling The Mosel wine area is located in the south-west part of Germany, 65 mi west of Frankfurt near the French/ Luxembourg border. The ?rziger Goldwingert vineyard is less than 0.3 hectares (0.74 acres) in size and is there- fore one of the smallest vineyards in Germany. The self-rooted Riesling vines grow on deep grey-red slate soil with a high stone content. From Wine Spectator Magazine Nov 2011: ?Rich and juicy, with flavors of ripe citrus that show lots of zesty overtones of smoke and spice. There?s plenty of fresh acidity, which lingers on the firm finish. Drink now through 2035. 100 cases made. 92 pts ?KM? Organic production - dry farmed - hand harvested Happy New Year! Fred : : : : : : : : : : : : : : : : : : : : : : : : Fred Petters WorldWide Cellars dba: Rootstock Wine Company Casket Arts Building 681 NE 17th Ave, Ste 160 Minneapolis, MN 55413 rootstockwineco.com (t) 612.423.4392 (f) 612.465.4808 (e) fredp(a)rootstockwineco.com ----- End forwarded message ----- -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 5219 Elliot Ave. S, Minneapolis, MN 55417 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

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win January 2013