Happy New Year from Schneider's Of Capitol Hill

From all of us at Schneider's of Capitol Hill, Happy New Year!

We will be open until 9pm on New Year's Eve for your last minute purchases. We have many delicious Champagnes and sparkling wines for your New Year's Eve celebrations or for hostess gifts to take to your parties. Stop in today and ask any member of our wine staff to pick the perfect bottle for your palate and your budget!

New Year's Eve Party Provisions

New Year's Eve is only a few days away. It's a perfect time to finalize plans and make certain you have everything you need to say farewell to 2008 and celebrate the arrival of 2009. Schneider's has all the bases covered, from affordable party wine to Champagne and something a bit more special...

Humberto Canale Sauvignon Blanc/Semillon 2006
Regularly: $9.99 Sale: $6.99
A delightful dry white wine with crisp Sauvignon Blanc flavors and good body from the Semillon. This is perfect for a large New Year’s Eve party!








Spada Toro 2006
Regularly: $11.99 Sale: $7.99
Produced from the Tempranillo hybrid Tinto de Toro, this delightful red has good body, ripe blackberry fruit flavors mixed with licorice and black cherry liqueur. Its soft body and excellent depth of flavor makes it a real winner at an incredible price.





In addition, we also recommend these delicious Champagnes to serve with special meals and to toast your New Year's Eve celebrations.

Pannier Brut NV
Regularly: $39.99 Sale: $24.99
At this price, it has quickly become our largest selling Champagne. “Boldly flavored, with red berry, honey and vanilla notes married to a rich, round frame. A crowd-pleaser that's balanced and satisfying, with a lingering finish.” - The Wine Spectator

Pannier Brut Rosé NV
Regularly: $49.99 Sale: $24.99
That’s right, Half Price Champagne! The importer needed to sell several hundred cases and we were happy to buy this delicious Rosé Champagne at this incredible price. “Rich and supple, with a beam of berry, mineral and spice notes running through it. Very creamy!” - The Wine Spectator

Pannier Blancs de Blanc 1998
Regularly: $79.99 Sale: $49.99
"A nice crispness, with a mélange of toast, graphite, candied citrus and honey notes. Beautifully textured, with an appealing chalky sensation on the finish. Drink now through 2012.” 91 Points - Wine Spectator

Montaudon Brut
Regularly: $39.99 Sale: $29.99
Montaudon has always been a house favorite here at Schneider’s as well as in my home. Luc Montaudon is the fifth generation running this family-owned house and is a true gentleman as well as a truly nice guy. “A full-bodied bubbly, featuring graphite, honey, apricot and toasted brioche flavors. On the dry side, this is well-balanced and lively, with a crisp, mouthwatering finish.” 90 Points - Wine Spectator

Montaudon Brut Vintage 2000
Regularly: $59.99 Sale: $39.99

Charles Ellner Brut Reserve
Regularly: $59.99 Sale: $44.99

Bertrand Delespierre Brut 1er Cru
Regularly: $59.99 Sale: $49.99

Please visit our Web site to see our entire selection of Champagne, and other sale items to help you bring in 2009!

Please contact us at 202.543.9300 with any questions.

98 Point Elderton Command Shiraz Available Now

We have plenty in stock, but at this price, the 98 Point, 2004 Elderton Command Shiraz won't last for long!

“The 2004 Shiraz “Command” comes from a single block of 104-year-old vines. It was aged in 100% new oak puncheons (400 liter barrels). Opaque purple-colored, this Shiraz has fabulous aromatics of smoke, melted tar, licorice, espresso, game, and blueberry compote. Layered but tight, this full-bodied wine is thick, rich, and totally hedonistic. The finish lasts for 60 seconds. However, be warned. This monumental Shiraz needs 10-15 years to fully unfold. It will provide pleasure through 2035.” 98 Points - The Wine Advocate.

In-Store Wine and Chocolate Tasting with Biagio Fine Chocolate

Schneider’s and Biagio Fine Chocolate are partnering this Friday, December 12, for a wine and chocolate tasting. The tasting will be held in the Schneider’s wine room from 6 to 8pm. We have assembled a delicious, mouth-watering collection of several great wines and chocolates for you to try. All wines and chocolates will be available for purchase. We will taste the following wines from Schneider’s:

• Nugan Botrytis Semillon KLN 2004
• La Badis Moscato D’Asti
• Vina Robles Cabernet Sauvignon 2003
• Opolo Summit Creek Zinfandel

We are proud to co-host this tasting with Biagio. Biagio Fine Chocolate’s mission is to provide the Washington, DC metropolitan area with the finest collection of chocolate and chocolate related products from around the world. Biagio Fine Chocolate is a destination for fine chocolate in the National Capital Region and aspires to become an important business contributor to the local economy and community. William Knight, co-owner of Biago, will join us for this tasting to discuss his chocolates and how they pair with our wines. Biagio is located at 1904 18th St. NW, Washington, DC.

Celebrate the 75th Anniversary of the end of Prohibition

75 years ago today, Prohibition was officially prohibited! Take a moment to plan a celebration today with friends and family! That's right - no need to call up the bootlegger! Give us a call or stop in at the store and find something to drink tonight on this important anniversary.

Here are some photos of celebrations over the years marking the anniversary when Prohibition was abolished.

Mollydooker Wines On Sale

Mollydooker wines are on sale, from The Blue Eyed Boy, Carnival of Love and Enchanted Path to the highly-coveted Velvet Glove.

2007 MollyDooker Velvet Glove
Regularly: $249.99...... Sale: $199.99
"Lithe, generous and beautifully proportioned, offering a seamless array of dark plum, blueberry and sandalwood flavors wrapped in a veil of fine-grained tannins. Finishes with an intriguing face-off of sweet fruit and spice that keeps on for quite a while. Best from 2011 through 2019. 1,020 cases made." –HS
96 Points - Wine Spectator





2007 MollyDooker Blue Eyed Boy
Regularly: $54.99...... Sale: $43.99
“This has a hot black pepper streak running through the meaty cherry, dense plum and spice flavors, persisting on the round, supple finish. Drink now through 2014. 6,072 cases made.” –HS
92 Points - Wine Spectator






2007 MollyDooker Carnival of Love
Regularly: $89.99...... Sale: $71.99
“Big, rich and terrifically ripe. A lithe mouthful of pure wild blueberry and Asian spices, with swirls of plum and other berries as the finish rolls on, unimpeded by tannins. In the end, this has elegance to go along with its power. Drink now through 2017. 2,596 cases made.” –HS
95 Points - Wine Spectator





2007 MollyDooker Enchanted Path
Regularly: $89.99...... Sale: $71.99
“Big, ripe and focused, offering a blast of cherry and plum, with a welcome floral note that lasts through the long, vivid finish. Has a touch of spice as the finish lingers against fine tannins. Drink now through 2017. 1,329 cases made." –HS
91 Points - Wine Spectator






2008 MollyDooker Violinist Verdelho
Regularly: $24.99...... Sale: $19.99
“The only white wine Mollydooker makes, this has lovely aromatics, ripe, round fruit and mouth watering pineapple and citrus flavors that keep you coming back for sip after sip.”
Schneider's of Capitol Hill - NR

Thanksgiving Wine Tasting - With Rick and Jon Genderson

Rick and Jon have selected a few wines that are perfect for Thanksgiving. Take a look at this video wine tasting with Rick and Jon in the Schneider's wine room...



The wines that Rick and Jon reviewed are all available in the store and on our Web site.

• Sons of Eden Riesling - $25
• Hunold Pinot Gris - $15
• Patrice Rion Bourgogne - $25
• Tir Na N'og - $30
• Eagles's Trace Pinot Noir - $60

Happy Thanksgiving to you and your family and friends from all of us at Schneider's!

Schneider's Thanksgiving Wine Picks

Choosing the right wine for Thanksgiving dinner is slightly more complicated than just picking a wine that complements turkey. The Thanksgiving dinner table can be filled with food choices, many of which can be on the sweet side. This makes choosing one wine to accompany the traditional cacophony of flavors a somewhat daunting task. I will offer my humble opinion about wine styles that I like with the traditional Thanksgiving dinner and make some recommendations. And then, to prove me completely wrong, some of my associates at Schneider’s will offer entirely different opinions...

My first recommendation is to serve both a red and a white. Both can work well with the Thanksgiving meal. Serving both red and white also allows your guests to drink what they like. I recommend wines that possess an abundance of fruit; they will enable the wine to meld together the myriad of flavors on the table. This doesn’t mean sweet, although a little sweetness in a wine is not really a bad thing for this particular dinner. Fruit is, after all, what the wine is made from.

On a side note, when I call a wine “fruity”, I’m referring to intensity of fruit aromas in the bouquet and that richness of fat, fruity flavors in the taste. A wine can taste like a fruit salad and still have a dry finish.

White wines that that work well on Thanksgiving include dry Rieslings, Pinot Gris and Gewurztraminers from the Alsace region of France. Dry Riesling from Germany also works well; these wines will be labeled trocken (dry), halb trocken (half-dry) and Kabinett, a quality wine with only a little residual sugar. Other fruit forward whites include Viognier, Marsanne and Verdelho.

This same “fruit forward” theory applies to reds. A classic pairing is California Zinfandel. Known as “America’s Varietal”, Zinfandel is wonderfully American with a ripe, rich, fruit forward style that does a excellent job of bringing all the flavors of the Thanksgiving table together. Other good choices include Grenache (the primary grape of Chateauneuf-du-Pape), Syrah (or Shiraz in Australia) and some Pinot Noir.

Here are some of my suggestions that will help make your Thanksgiving meal extra special this year.
Jon Genderson, Managing Director - Schneider's of Capitol Hill

Whites:

Wunsch & Mann Pinot Blanc 2005 ($6 on close-out)
The importer for the wines of Wunsch & Mann*, a very good Alsace producer, has gone out of business and over 500 cases of these wines are available at way less than half price. This is a good $15 Pinot Blanc and a really great $6 one.

*Schneider’s has 12 different Wunsch and Mann wines on sale at similar savings!

Wunsch & Mann Riesling Grand Cru Hengst 2002 ($15 on close-out)
An excellent price for a full bodied, rich, fruit driven Grand Cru Riesling. The richness and ripe complexity of this wine is perfect for Thanksgiving.

Hunold Pinot Blanc 2005 ($10 on sale)
Hunold’s wines filled with ripe fruits and a rounded mouthfeel which makes this $18 Pinot Blanc a great buy at $10. Flowers, fresh apples, and hints of tropical fruits can be discerned in the nose. Flavors of apple and pear dominate in this delightful wine.

Weinzorn Pinot Gris Grand Cru Sommerberg 2003 ($40)
I feel Weinzorn’s wines are real bargains when compared to other top Alsatian producers (Weinbach and Zind Hunbrecht) whose Grand Cru wines sell for $70 and up. This big, lush, extracted wine has beautiful depth of lacy mineral-laced fruit and flowers. Satin-textured, full and elegant, this is an extremely well-made wine that is perfect for your holiday table.

Anheuser Kreuznacher Kroenberg Riesling Spatlese 2005 ($12 on sale)
If you want something a little sweet for your Thanksgiving dinner, this is the wine for you. This is a normally a $25 Spatlese on sale for only $11.99. A nice bouquet of flowers, mineral and stone fruits is followed by balanced, slightly sweet flavors of peach and lime. Simply delicious!

D'Arenberg Stump Jump White ($11)
A lovely Aussie white, this is a blend of 63% Riesling, 16% Sauvignon Blanc and the balance Marsanne and Roussanne. It exhibits a fragrant nose of mineral, spring flowers, honeysuckle, and citrus. Just off-dry, it is tasty, clean, refreshing, and a notable value.

Ferngrove Cossack Riesling 2005 ($18)
This dry Riesling from Western Australia is a delicious effort featuring minerals and hints of peach on the nose followed by crisp, white fruit flavors lasting into a balanced, long finish.

Reds:

96 Points Durif 2005 ($12)
Despite the too cutesy and misleading name, this delightful Petite Sirah (Durif is the French name for Petite Sirah) is ripe and fruit forward with red berry fruit flavors and a soft finish. This is a great wine for the budget conscious.

Black and White Shiraz 2005 ($18)
This Australian is a big and broodingly dark Shiraz with deep, jammy blackberry fruit aromas joined by soft, spicy flavors. There is a lot of flavor and body in this reasonably priced bargain.

Chusclan Cotes du Rhone Les Ribieres 2003 ($10 on close-out)
This is a top of the line Cotes du Rhone at half price. It is simply drinking beautifully now. It possesses classic aromas of kirsch liqueur, licorice, and pepper leading to abundant fruit, a lithe texture with good body and richness on the palate.

Craneford Merlot 2005 ($20 on Sale)
Aged 16 months in 100% new French oak, this wine has excellent definition and purity of fruit with hints of sweet blackberries, plums, red currants, mocha, and coffee. It also posseses a lovely texture, fine purity, and serious concentration. This delicious Merlot can be enjoyed this Thanksgiving or at any other time over the next five years.

di Arie Zinfandel Southern Exposure 2005 ($35)
This may be my favorite Zinfandel. It is full bodied with intense fruit that is not over the top. Its perfect balance and soft, elegant flavors keep it in check and will have you going back for another glass…and another!

Elderton Shiraz 2005 ($30)
This excellent Shiraz has a huge bouquet of cassis, blackberries, smoke, and earth. Muscular and full-bodied, with supple tannin, a silky texture, and a voluptuous finish, this gorgeous effort can be drunk now and over the next decade.

Farleigh Zinfandel 2005 ($10 on sale)
A real bargain in Zin, this has a classic, briery, jammy black cherry and berry fruit flavors intermixed with earth. It is full-bodied with big pure levels of fruit, a savory, full-throttle texture, and excellent purity as well as length. It is a steal at this price!

Ferngrove Dragon Shiraz 2005 ($25)
This gem has an expressive bouquet of smoke, violets, spice box, pepper, blueberry, and blackberry. Medium to full-bodied, it has good depth and concentration while retaining its elegant personality. It is ncely balanced, with excellent length.

Hewitson Miss Harry GSM ($25)
This classic Rhone blend of Grenache, Syrah and Mourvedre is deep and full-bodied with peppery kirsch and blackberry notes as well as hints of licorice. It has tremendous density, supple tannin, and a mouthfilling, elegant style.

Domaine Jaume Cote du Rhone La Friande 2007 ($12)
The 2007 vintage in the Southern Rhone is one of the finest in history. This lovely example has beautiful aromas of kirsch liqueur, melted licorice and ground pepper. It is a superb, medium-bodied effort with terrific precision, definition, and concentration.

Domaine de la Sauveuse “Cuvee Philippine" Provence Rouge 2004 ($20 on sale)
This beauty is a blend of 40% Cabernet Sauvignon, 40% Syrah, and the balance being Grenache and Mourvedre. It has sweet aromas of pepper, black currants, and cherries. It is a beautifully made wine and perfect for Thanksgiving dinner. This serious, up-and-coming producer in the Cotes de Provence appellation has made a real gem.

Here, our wine staff provide their recommendations for wine that will make Thanksgiving dinner a bit more delicious this year...

Recommendations from Terry Brown, Wine Manager
Schneider's of Capitol Hill

Finca El Retiro Torrontes 2007 ($12 on sale)
Torrontes is a grape originally from Spain that, grown in Argentina, produces a wonderfully crisp, aromatic wine. This Torrontes is pale yellow in color with silver tinges. The nose has subtle floral notes with lively aromas of tropical fruits and a hint of peaches. Crisp, yet round with superb creaminess, it ends with a wonderfully balanced finish. This wine will be perfect for the richness and spice that the Thanksgiving menu offers.

Reilly’s Grenache 2005 ($18)
This delicious wine is perfect for Turkey and all the fixings. Big, soft cranberry and raspberry fruit mixed with white pepper spice give this wine enough body and richness to stand up to the rich flavors of turkey, dressing, and cranberry sauce. This is one of my favorite wines in the store at this price.

Recommendations from Benjamin Page
Assistant Wine Manager, Schneider's of Capitol Hill

Chevalier Ladoix 2004 Bois de Grechons ($20 on close-out)
This is a lovely perfumed chardonnay has scents of honey and wild flowers joined by flavors of ripe apples and pears on the palate. It has a touch of oak to give it some extra body and a creamy texture balanced with lovely acidity.

Vicchiomaggio Chianti Classico 2006 San Jacapo ($20)
Vicchiomaggio is a fantastic producer of fine Chianti. This Classico has dark berry and cherry fruit with earthy undertones. What will make this great with your Thanksgiving meal is the soft, smooth tannins with a light hint of oak. Open this wine up 45 minutes before you sit down and enjoy your holiday dinner.

Recommendations from Michael Kennel
Wine Consultant, Schneider's of Capitol Hill

Alex Gambal Bourgogne Chardonnay 2006 ($30)
This tasty little Chardonnay is brought to us by Alex Gambal, a native of the Washington DC area who fell in love with the wines of Burgundy and has been working there on and off since the early 1990s. This wine is rich in texture with a steadying core of minerality. In the nose scents of butterscotch and pear intermingle with citrus fruits. On the palate this wine has nice acidity balanced by flavors of pear and citrus, making this a wonderful compliment to your Thanksgiving dinner.

Domaine du Gueret Beaujolas 2006 ($10 on sale)
At a time when Beaujolais’' little cousin Beaujolas Noveau gets all the attention, I find this wine (not rushed to market) far more satisfying. This lovely little 2006 is filled with wonderful raspberry and light red cherry flavors that will mingle well with not only the turkey on the table, but also with pretty much everything else spread across the tabletop. For a great little red wine to go with your Thanksgiving dinner, this is a great choice.

Recommendations from Michael Davidson
Wine Consultant, Schneider's of Capitol Hill

Navarre St. Chinian 2001 ($15)
This is a fully mature wine from St. Chinian in Languedoc, France. It starts off earthy and funky but when you let it breath it will explode with dark rich red cherries. Luxurious and full with softened tannins and a plum filled finish, it is a steal for fifteen bucks as the rich fruit makes it go great with turkey.

Apex Chardonnay 2006 ($15)
The Apex winery in Washington State makes a whole range of beautiful wines but my favorite is their very reasonably priced Chardonnay. A perfect balance of toasty oak with rich apple and pear make this a delight with the traditional thanksgiving meal.

Don't forget the perfect Turkey! Our very own Terry Brown has the perfect recipe for turkey that will be delicious and juicy every time!

Have a happy Thanksgiving, from all of us at Schneider's of Capitol Hill!

In-Store Tasting This Saturday, November 22 - 11am to 3pm

Please join us in Schneider’s wine room this Saturday, November 22, from 11am to 3pm for a very special Burgundy tasting! We will select several great wines from the 2003, 2005 and 2006 Burgundies. If you missed our Burgundy Dinner, this is a terrific opportunity to experience these delicious wines.

Additionally, many of the Burgundies we will taste this Saturday are currently on sale. Visit the Burgundy section of our Web site to view our sale items and many others currently available.

In Stock and On Sale - 2005 Château Guiraud 1er Cru Sauternes (375ml)

We are currently offering the 2005 Château Guiraud (375ml) for $34.99 - regularly $49.99

“Delivers lots of botrytis spice, with lemon tart and cooked apple. Full-bodied, with loads of cream and vanilla and an intense tropical fruit and honey aftertaste. Long and viscous, with a layered and beautiful spicy finish. Hard not to drink it now. Best after 2014.” –JS
- 97 Points, Wine Spectator AND Ranked #4 in Wine Spectator’s Top 100 Wines of 2008

In-Store Tastings This Friday and Saturday

Please join us in Schneider's wine room this weekend for two very special, in-store tastings!

On Friday, November 14, from 4 to 7pm, we will taste several wines from the Cotes du Rhone including:

• Bastide Cuvee Clementine 2006
• Belle Croze Hermitage Cuvee Louis Belle 2004
• Chateaumar Cote du Rhone 2006
• Chusclan Cotes du Rhone Les Ribieres 2003
• Chusclan Espirit du Rhone 2005
• Colombo Cornas les Ruchets 2004
• Feraud Cotes du Rhone Seguret 2005
• Jaume Cote du Rhone La Friande 2007
• Vieux Micocoulier 2003

On Satruday, November 15, from 11am to 5pm, we will taste wines from our huge, ongoing Aussie Shiraz sale. We will taste highly rated wines including:

• Anaperenna Shiraz Cabernet 2006, 94 - 97 points, The Wine Advocate
• Cascabel Shiraz Fleurieu 2003, 91 points, Robert Parker
• Craneford John Zilm Shiraz 2005, 94 points, Robert Parker
• d'Arenberg The Dead Arm 2005, 95 points, The Wine Advocate
  
• Elderton Command Shiraz 2004, 98 points, The Wine Advocate
• Godolphin Shiraz Cabernet 2005, 93 points, Robert Parker
• Kurtz Boundary Row Shiraz 2003, 90 points, Robert Parker
• Longwood Shiraz 2004, 91 points, Robert Parker
• Oliver Hill "Jimmy's" Shiraz 2005, 96 points, Robert Parker

Preparing The Perfect Turkey

Who doesn’t want a Thanksgiving or Christmas Turkey to be perfectly moist, juicy, and flavorful? A turkey is both a serious investment of time and money – especially if you get a fresh organic turkey like I do. So you really do want to make sure every thing is as good as it can be, especially if you're entertaining.

No matter how you choose to prepare your turkey (grilling, smoking, frying or traditional roasting), I have learned that brining guarantees your turkey will delight you and all of your guests and will have everyone begging for seconds! I have been using the brining method for over 15 years, and I have it down to a simple procedure that does not take a lot of time - just a little planning and forethought. Brining needs to begin 24 hours before the bird goes into the oven, grill, or fryer.

1. The Turkey – If the turkey is frozen, it must be completely thawed and cleaned out before placing it into the brining solution. Fresh turkeys are always the best because they have not been processed with chemicals or preservatives. Self-basting and kosher turkeys have already been processed in a salty broth, so the brine can make them too salty. However, I have brined a self-basting turkey or two in the past with good results.

2. The Brine - You will need a large pot and enough of the brining solution to completely cover the turkey. Since turkeys and dinner tables are not one size, I am offering a ratio instead of exact measurements. Every gallon of water will require 1 cup of salt. I always cook with kosher salt because it is almost pure salt, as opposed to table salt, which contains other “ingredients.”

You may ask, “Why Salt?” Salt is not only meant for seasoning. Brining increases the water content in every cell of the turkey through osmosis. As salt passes through the cell lining, the cell absorbs more water as well. The salt also brakes down protein, which tenderizes the meat. In fact, if you weigh your turkey before and after the brining process, the turkey will actually weigh more after brining.

Next add sugar – 1 cup per gallon. Either white, granulated or brown sugar will be fine. The sugar will balance the salty taste and make the turkey flavors more pronounced. Both the salt and the sugar must be completely dissolved before the net step. When the two have dissolved, add what ever flavor you like. Here are a few that I prefer:

2 lemons juiced with peel
2 sticks Cinnamon broken up
1 garlic head cut in half
1 onion cut up into chunks
1 tbsp black peppercorns
1 cup chopped fresh herbs - Rosemary, thyme, sage, etc.
Enough water to cover the turkey

Add all ingredients in the pot to the already dissolved salt and sugar, and bring to a boil. Remove from heat and cool to room temperature.

3. Place Turkey in a large, plastic bag. Since you need room to spare, I prefer to use plastic kitchen bags. Open the kitchen bag, add the turkey, and pour in enough brine to cover it by an inch or two. Squeeze out all the air and tie the bag – do not tie off at the drawstring handles if the bag has these – tie the top of the plastic bag in a knot. The bird should be “floating” or suspended in brine. The bird and brine need to be stored in a cold place – if you prefer (and if it will fit), you can put the bird in your refrigerator. However, the fridge is no doubt already full with other items for your special meal. I put my turkey in its brine bag into an ice chest, and then I fill the chest with 15 to 20 lbs of ice. Put the chest in a cool, dark area. I have always left my turkey in the brine for 24 hours but if you have a small bird Like 10 to 12 lbs you might only brine it for 15 hours or so some say an hour per pound. 24 hour has always worked for me

4. Rinse the bird off after 24 hours with cold water and discard the brine. Pat the turkey dry. Lay the turkey in the roasting pan breast side up and tie the legs together. I put large pieces of chopped garlic, onions, carrots, celery and fresh herbs inside the breast and neck cavities. I also put chopped herbs, garlic, ground pepper and unsalted butter under the skin. DO NOT ADD SALT!

I take my turkey out of the ice 2 hours before cooking; allowing it to come up to room temperature, thus roast faster. The brining process will also result in a shorter cook time, by about 30 to 60 minutes.

5. Cook your Bird – I have tried several cooking settings and methods of preparation – choose which suits you best. It has been my experience that a brined bird cooks faster, so the best way to be certain your bird is cooked properly is to check the temperature with a thermometer. The FDA recommends cooking the turkey to an internal temperature of 170 degrees Fahrenheit; I don’t want to say they are incorrect, but as a chef I will say this…

I take the bird out of the oven (fryer or grill, etc) when it reaches an internal temperature of 155 to 160 degrees Fahrenheit. Cover it with foil and let it rest for 30 to 60 minutes. You will see that even after you take the bird out of the oven, the internal temperature will continue to clime to 165 or 170. This ensures the your turkey will be cooked properly, but not over cooked and dry.

It is very important to remember - NEVER carve you bird right out of the oven. The juices inside are under pressure. The juice will flow out leaving you with a very dry turkey.



6. A few more tips:

• Cover the bottom of the pan with liquid so the drippings won’t burn while the turkey is roasting. Water, wine, or stock will work; don’t use the brine and DO NOT add salt! Try an inexpensive Gewürztraminer… Yum!
• Brush the bird with a stick of melted, unsalted butter inside and out.
• Use unsalted butter with everything in your meal.
• If you stuff your turkey – do not use salt!
• Cook your turkey on the lowest oven rack so the breast is in the middle of the oven. Start the oven at 450 degrees Fahrenheit, and turn it down to 325 degrees Fahrenheit 30-45 min after putting in the bird into the oven. Watch for the skin to turn brown; turn down the temperature when it does. I baste my bird every 30 minutes.
• Regarding temperature and cook times - here is a cart from the Nation Turkey Foundation, but always plan for a brined turkey to finish 30 minutes to an hour early.

This year, I am purchasing a fresh, 20 pound, free-range turkey from Maple Lawn Farms, located in Fulton, MD. I highly recommend you try them. And please tell them I referred you! I also recommend Eastern Market. However, I am certain they purchase their turkeys from Maple Lawn Farms, so why not order direct from the farm?

Good luck cooking your meal, and don’t forget to buy good wine to drink with your turkey. It has given you its life and everything it has for your feast. Enjoy it to the fullest with some special wine!

Terry R. Brown, Wine Manager – Schneider’s of Capitol Hill

Just Arrived - 2005 Opus One

The 2005 Opus One has just arrived. Normally priced at $189.99, we are offering it at the amazing sale price of $149.99! At a barrel tasting, Wine Spectator reviewed the wine and made the following remarks:

A big, ripe, fruity yet elegant wine that offers layers of red currant, black cherry, plum and wild berry, turning sleek and spicy and finishing with fine-grained tannins.

Call us at 202.543.900 or email us at sales@cellar.com to reserve yours today!

Huge Turley Sale At Schneider's

Our entire stock of highly-sought after Turley wine is on sale. Check out all Turley on sale on our award-winning Web site, call us at 202.543.9300 to speak with a member of our expert wine staff, or visit the store to get your favorite Turley before they are gone! There are limited quantities of each, and these will move fast!

Update on 2006 Burgundy Tasting and Dinner at Café 8

You are cordially invited to a wine tasting and dinner at Café 8 featuring the 2006 Burgundies, both red and white, from our friends Alex Gambal and Blair Pethel. On Tuesday, November 18 at 7pm, we will begin with a walk around tasting of 22 wines and than sit down to a fabulous, four-course meal prepared by acclaimed chef Jordan Davidowitz. The dinner will be informal, and we will drink our favorites from the tasting. The cost is $150 per person, inclusive.

Please call Schneider's of Capitol Hill to make reservations at 202.543.9300.

We will taste the following 2006 red and white Burgundies -

By Alex Gambal:

• Alex Gambal Bourgogne Chardonnay Cuvee Prestige
• Alex Gambal Bourgogne Pinot Noir Cuvee les Deux Papis
• Alex Gambal Chambolle Musigny
• Alex Gambal Chambolle Musigny 1er Cru Les Amoureuses
• Alex Gambal Chambolle Musigny 1er Cru Les Charmes
• Alex Gambal Chassagne Montrachet
• Alex Gambal Chassagne Montrachet 1er Cru Maltroie
• Alex Gambal Clos Vougeot
• Alex Gambal Corton Charlamagne
• Alex Gambal Volnay 1er Cru Les Santenots VV

By Blair Pethel:

• Domaine Dublere Beaune 1er Cru Les Bressandes
• Domaine Dublere Charmes-Chambertin Grand Cru
• Domaine Dublere Chassagne Montrachet 1er Cru Les Chaumees
• Domaine Dublere Corton Charlamagne Grand Cru
• Domaine Dublere Gevrey-Chambertin Les Champeaux 1er Cru
• Domaine Dublere Morey-St-Dennis Les Blanchards 1er Cru
• Domaine Dublere Pommard 1er Cru Les Pourtures
• Domaine Dublere Puligny Montrachet 1er Sous le Puit
• Domaine Dublere Puligny Montrachet Village Blanc
• Domaine Dublere Savigny les Beaune 1er Cru Les Peuillets Blanc
• Domaine Dublere Savigny Les Beaune Rouge
• Domaine Dublere Volnay Les Pitures 1er Cru

Johnnie Walker Blue Engraving

Free engraving for Johnnie Walker Blue Label is available at Schneider's when you purchase one or more bottles of Johnnie Walker Blue in the 750ml size. For more information, call Richard at 202.543.9300 OR email at richard@cellar.com.

Save The Date – Gambal and Dublère Wine Dinner, November 18

Please mark your fall calendar, and save the date for a red and white Burgundy wine dinner you don't want to miss. On Tuesday, November 18, we will have the privilege of hosting a dinner featuring the wines of our dear friends Blair Pethel at Domaine Dublère, and Alex Gambal. The entire portfolio of 2006 red and white Burgundies from both Dublère and Gambal will be the highlight of this dinner at Café 8. We will have the price and menu available in the coming weeks.

Oktoberfest Experience

I had heard about the great festival Oktoberfest many years ago, probably sometime during my teenage years. I can picture myself sitting with friends, thinking how cool it would be to actually attend the festival, drink beer after beer, and act a little crazy. After having the opportunity to experience it first hand, I realize that Oktoberfest has much more to offer then just drinking beer and getting drunk. The festival is a sixteen-day celebration of culture and tradition that dates back to 1810. It is the world’s largest fair, and it caters to over six million people who travel every year from all over the world to attend. I had the pleasure of spending an entire week at the festival, and I loved every moment of it… especially the ones that I remember.

I arrived in Munich, Germany, not really knowing what to expect. I had never traveled to Europe, and I was concerned about how I would communicate with others. My concerns about language barriers faded quickly because many people spoke English and were more than willing to help me. With the stress of not understanding the German language alleviated, I began to notice some striking differences between Germany the States. Walking down the street in the middle of the day and drinking a beer is normal behavior, not just something done by hobos and drunks. The atmosphere is much more laid back, and I was thrilled to be there.

After settling into the culture and my surroundings, I didn’t hesitate to make my way down to the festival. The size of this massive festival, the number of attractions, and amount of people present was amazing. As far as my eyes could see, there were all types of amusements from roller coasters to haunted houses, beer tents, games, raffles and many more. The largest attractions – not surprisingly - were the beer tents. Fourteen tents represent the six breweries that serve the official Oktoberfest beers. They are Spaten, Lowenbrau, Augustiner, Hofbrau, Paulaner, Hacker-Pschorr. These beers are served in liter size steins and are absolutely delightful. Since the 1970’s Oktoberfest beers have been pale lagers between 5 and 6 percent alcohol. These beers are different than many American style Oktoberfest beers that tend to be have a stronger presence of hops and be darker in color.

Oktoberfest however is not only about drinking. One could not have a single drink and still have an unforgettable time. The array of German foods and desserts was just amazing. Along with the tents that serve food, small restaurants are scattered throughout the festival serving authentic German dishes. Bratwurst and schnitzel definitely seemed to be the favorites as people waited in long lines to get some of their own. In addition, there were a variety of chicken, ox and fish dishes, which were all wonderful. Let’s also not forget the deserts! If you have a sweet tooth, you are in luck! Booths throughout the festival serve ice cream, chocolate covered strawberries and bananas, and much more.

I must say that my time in Munich at Oktoberfest was one of the most memorable experiences of my life. It was everything that I expected and much more. Standing on tables, drinking oversized steins of beer while singing with thousands of people was an amazing experience. The diversity of the crowds blew me away - people of all ages, from all over the world, coming together to celebrate and enjoy life. There was so much to do, you could not possibly have enough time to take it all in, let alone suffer from boredom. I recommend anyone with an interest in Germany or traveling to Europe consider a visit to Munich during Oktoberfest. Whether you like the thrill of amusement parks, eating rich, wonderful foods or drinking authentic German beer, Oktoberfest will appeal to you. With a family friendly environment during the day, and a more adult appeal at night, anyone - regardless of age – will find him or herself caught up in the moment of this wonderfully timeless festival.

Joe Prebble, General Manager - Schneider's of Capitol Hill

Vicchiomaggio Wine Dinner with Winemaker, John Matta

Please join us on Thursday, October 23, for an evening at Locanda with John Matta, the winemaker and owner of Vicchiomaggio wine estate in the heart of Chianti Classico. John is British by birth, but his family has owned the Vicchiomaggio estate since the early 1960s. Come hear him discuss his wines and talk about the winemaking process as we taste through his estate lineup. A reception will begin at 7pm, and dinner will begin at approximately 8pm. Price is $100.00 per person, all inclusive. Locanda Restaurant is located in Washington, DC at 633 Pennsylvania Ave, SE.

Opening Reception
Two types of Crostini:
Crostini with grappa-cured salmon and capers
Crostini with Mortadella
Anime Prosecco and Vicchiomaggio San Jacopo Chianti Classico 2006

Dinner
Olives and Piquillo pepper stuffed with goat cheese, pinenuts and raisins on a bed of arugula.
Vicchiomaggio Ripa dell Mandorle 2006

Duo of Grilled Octopus and Bresaola:
Octopus served with celery, olive and chorizo salad.
Bresaola, an Italian cured beef, thinly sliced and topped with cornichons, capers and parmesan.
Vicchiomaggio Agostivo Petri Riserva 2004

Homemade Pappardelle with Wild Boar Ragu and Parmesan.
Vicchiomaggio La Prima Riserva 2004

Grilled Lamb steak with Olivada spread with roasted baby eggplant.
Vicchiomaggio Ripa delle More 2004

We will finish with Coffee and Espresso.

For Reservations Call Schneider’s of Capital Hill at 202-543-9300.

Save The Dates – Wine Tasting Dinners This Fall

Please mark your fall calendar and save these dates for two wine dinners you don't want to miss. On Thursday, October 23, we are privileged to have the owner and winemaker of the fabulous Castello Vicchiomaggio, John Matta lead us in a dinner tasting of his wines featuring the outstanding 2004 vintage. The tasting will take place at Locanda. This will be a tasting you will not want to miss!! We will also host a 2006 red and white Burgundy dinner at Café 8 on Tuesday, November 18. We will feature the entire portfolio of wines from our dear friends Blair Pethel at Domaine Dublère and Alex Gambal from his Domaine. We will have the prices and menu's ready by early next week.

Market Watch "Best Web Site Award 2008"

Schneider's of Capitol Hill is the recipient of the Market Watch 2008 Best Web Site Award!

Jon and Rick Genderson traveled to New York City on September 17th to receive the award, presented by Market Watch Magazine in New York's St. Regis Hotel. Just like visiting the store, Schneider's is committed to providing all of our online customers with the same, excellent customer service.

Chef Ben Page

Schneider's Assistant Wine Manager, Ben Page, began his chef career shortly after graduating from high school. He took a year off before deciding to attend Framingham State College in Massachusetts. He worked for Legal Seafood during that time as a cook, which led him to enroll at the Culinary Institute of America (CIA). Upon leaving Framingham for CIA, Ben was thrust into the intense course work. His focus at CIA was on general culinary studies.

There are two things Ben came to appreciate while attending CIA. One is wine – a course offered at CIA exposed Ben to wines from around the world and expanded his palate to things he had not encountered before. Ben also learned to appreciate a young woman who would eventually become his wife, Amanda. They met in a gastronomy class, working on a group presentation where Ben charmed Amanda with his sense of humor and light-hearted wit.

Upon completion of his course work at CIA in the fall of 2004, Ben graduated with a culinary associate’s degree and returned to Legal Seafood. Being a native New Englander, Ben loved working with seafood, and his training at CIA had given him a greater appreciation for the culinary art. However, Ben and Amanda packed up the car, said good-bye to New England, and they left for Washington, DC. Ben spent two years developing his craft, working for Legal Seafood in the management program, overseeing both wine and food operations in the restaurant. During those two years, he also moonlighted as a wine sales associate at Best Cellars.

“Working at Best Cellars was a good transition,” said Ben, into the next phase of his career. He enjoyed selling wine, working with customers and expanding his own knowledge of wine. After two years with Legal Seafood, Ben decided to leave the restaurant world and pursue a full-time career in wine sales. While the art of preparing food was still his passion, Ben decided to cook for and family instead of paying customers.

In the fall of 2006, Ben transitioned from Legal Seafood to Schneider’s as a wine sales associate. This would be his first and only job in DC. He enjoys the atmosphere as well as the way Schneider’s works – assisting customers and helping to expand their palates, exposing his clients to wines of smaller production and high quality. In December 2007, Ben was promoted to Assistant Wine Manager.

Ben says that he truly enjoys working at Schneider’s. “Schneider’s is a great family-owned and operated business, much like those back home on the Cape – as opposed to the corporate world.” He enjoys his coworkers and values their professional opinions. He also commented that the hours are much more conducive to better quality of life than restaurants. He is able to study wine, focusing on regions, history, varietals and food and wine pairings.

Even though he is no longer cooking as a profession, Ben still enjoys preparing food for family and friends. In that regard, Ben says, “The meals I enjoy preparing most are for people who are important to me. It makes the meal more special when it is for people I really care about.”

When asked what his favorite techniques are for cooking, Ben replied, “Receiving a fry-o-later as a wedding gift was one the best things I could ask for – frying food and being able to do it in your own home is incredible – you can make homemade onion rings, fried shrimp, fish, and fried veggies.” In addition, he remarks that “Anything with bacon is magical and if you add garlic, it’s celestial!”

In closing, Ben’s overriding theme in cooking can be summed up with the following statement: “No matter what ingredient you are shopping for, be selective – pick the pieces that YOU want – especially with meats and fish.”

Ben's Braised Pork With Brussels Sprouts

Shopping list:

• Pork Chop (bone-in)
• Brussels Sprouts (1/2 lb per person)
• Whole Garlic
• Shallots
• Bacon
• Chicken Stock
• Fresh Thyme
• Whole Grain Mustard
• Butter (unsalted)

Before you begin, you will need – a large sauté pan and a medium sauté pan

Bone-in pork chops (1 per person), salt and pepper and sauté to internal temperature of 130

1 lb Brussels sprouts (for 2) cut in half
2 cloves of garlic chopped
1 shallot chopped
¼ to ½ lb of bacon (dice and then render – cook until lightly crispy)
1 tbsp of fresh thyme (picked)
½ tsp of ground black pepper
salt to taste (I prefer sea salt)
cup chicken stock

Heat up a large sauté pan and render the bacon. Drain excess fat from bacon, leaving enough to sauté the shallots, garlic and Brussels sprouts. Place Brussels sprouts cut side down into the hot pan and allow to brown. Add chicken stock and thyme and rendered bacon. Cover and simmer for 30 minutes until tender – allowing a fork to pierce effortlessly.

Plate Brussels spouts using a slotted spoon so as to not add liquid to plate. Add pork chops over sprouts.

Using pan from pork, deglaze the pan with liquid from Brussels sprouts. Stir in a tsp of mustard. Simmer until the liquid reduced by about 1/3 – a little more if there is more sauce. Turn off heat and continue to stir in 2 tbsp of butter. Sauce will thicken. Salt and pepper to taste and ladle over the pork.

Serve with a Burgundy (white or red – your preference) such as Lamy Saint Aubin 2003 or Champy Signature Bourgogne 2005. Also goes nicely with Chianti – try Montegiachi Chianti Classico Riserva 2003.

Enjoy!
Ben Page, Assistant Wine Manager - Schneider's of Capitol Hill

Congratulations d'Arenburg!

One of our favorite winemakers, d'Arenberg, has scored three major successes recently! First, our friend and winemaker Chester Osborn has been nominated as Gourmet Traveler's 2008 Winemaker of the year. Second, Chester's father D'Arry's restaurant - Verandah - wins at the SA Restaurant and Catering Awards! If that weren't enough, James Holidays' 2009 Wine Companion rates d'Arenburg Winery at 5 Stars! Congratulations to Chester, D'Arry and the rest of the gang at d'Arenberg!

If you have not had the pleasure of trying the wines of d'Arenberg, we carry the lot. Stop in at Schneider's or visit our web site to peruse our selection of d'Arenberg wines.

Terry's Herb and Cracked Pepper Crusted Tenderloin

Over the past several years, it has become a tradition for the Schneider’s holiday party for Terry to prepare his Herb and Cracked Pepper Crusted Tenderloin. Trust us when we say, there are never any left overs! The staff is all over this one!

To begin:
Use fresh herbs - they result in much better flavor than dried herbs you by at the store.
Kosher salt instead of granulated salt – pure salt without additives for a better flavor as well as texture

1 whole tenderloin (Clean and train removed – if you are not sure you can do this on your own, please consult with your butcher as he/she will be happy to help – or feel free to come talk with me)
3 cups of fresh herbs with stems removed (rosemary, thyme, sage, basil, oregano)
1 whole head of garlic peeled (entire garlic bulb)
¾ cup whole peppercorns (black or mixture)
¼ cup extra virgin olive oil
2 tablespoons Balsamic Vinegar
2 tablespoons kosher salt
2 tablespoons cognac

Take all ingredients (except for the tenderloin) and put them into a food processor or Cuisinart and pulse chop until very coarsely ground, being careful not to over chop the peppercorns. The blend should be chunky, not fine. This will result in a green paste. Set aside.

Pat dry the tenderloin, and place on plastic wrap large enough to wrap entire tenderloin. Take the green paste and coat the tenderloin on all sides. Tightly wrap with paste coated tenderloin in the plastic wrap. Refrigerate for at least 24 hours.

When ready to prepare, take tenderloin out of fridge 1 to 2 hours ahead of time so it has time to come to room temp. Preheat oven to 500º Fahrenheit. Carefully place tenderloin in roasting pan with a rack that is large enough to accommodate the full length, so as to not remove any of the green past. Roasting pan needs to include a rack that you will place the tenderloin on so it will cook evenly on all sides. Upon placing tenderloin into the oven, immediately turn oven down to 375°. Takes about 45 to 60 minutes to cook. Use thermometer to check temp. Take a larger piece out earlier as it will continue to cook after it is removed from the oven.

Rare – 120
MR – 130
Med – 140

When desired temp is reached, remove tenderloin from oven and remove from roasting pan. Wrap tenderloin in aluminum foil. Allow to rest for 20 to 30 minutes in a warm place (near or on the oven, but not back in the oven). This will allow the juice to be retained when do cut the tenderloin – when removing from oven, juices are under pressure. Resting allows the pressure to reduce. Also, muscle fibers when allowed to cool will relax. The result will be a tenderer, juicer piece of meat. Slice thinly against the grain. Serve with a good mustard of your preference or horse radish sauce.

Bon appetite!
Terry Brown, Wine Manager, Schneider's of Capitol Hill

Chef Terry R. Brown

All of his customers know they can rely on Terry for the perfect wine selections, as well as the perfect food pairing. Cooking is in his blood. Terry reminisces, “I learned how to cook from both of my grandmothers because it was such an important part of our family gatherings.” His entire family took great pride in creating food for events from weekly gatherings to special occasions and holidays.

Little did he realize the impact his family tradition would have on his life. While attending SMU (Terry was enrolled in a masters program for music history and harpsichord performance), he decided to change paths and follow a calling that was near and dear to his heart – he decided to become a chef. Admittedly, he was attracted to the glamour of being a chef; well-known chefs in Dallas had achieved celebrity status and were paid well for their craft. However, becoming a professional chef was a way to carry on his family’s traditions in a way he had never imagined.

Terry’s training began in 1990 when he enrolled in a three-year chef-training program and apprenticeship with El Centro College in Downtown Dallas. El Centro’s culinary school is recognized as one of the best in the Southern United States. The culinary program at El Centro is intense – students take classes while working in restaurants to fulfill the apprenticeship portion of the curriculum. Terry began an apprenticeship with a hotel in Dallas while working part-time at Baby Routh (a spin-off of Steven Pyle’s Routh Street Café). However, feeling his creative talents being stifled, he left the country club apprenticeship after being offered a full-time apprenticeship with Baby Routh. Under the direction of Chef Kevin Rathburn, Terry blossomed as a culinary artist. Working with Chef Rathburn, Terry worked on the line and soon became the Chef de Tourney. He says, “My passion for creating food grew in the company and expertise of Chef Rathburn. I was given a once in a lifetime opportunity to work with and experiment with exotic ingredients from all over the world.” These ranged from pheasant, escargot, caviar, exotic mushrooms, Fuji apples, squid ink and more.

After almost three years at Baby Routh and completion of courses at El Centro, Terry decided it was time for a change. He packed up his life in Dallas and moved to Washington, D.C. in 1993. It was at this point he began working with Bob Kinkead and Ris Lacoste at Kinkead’s. He began working the line at Kinkead’s and eventually took over as the fish butcher. Terry learned a great deal from both Kinkead and Lacoste, and decided to depart in 1994 to begin his own venture at Belmont Kitchen in Adams Morgan.

Terry spent three years at Belmont Kitchen as a partner and as executive chef. He took great pride in the fact that he employed many of the same concepts he learned at Baby Routh – seasonal menus, numerous daily specials, and the best possible ingredients from around the world to make interesting and exotic cuisine. A few of the more notable items Terry mentioned were:

• Red tortilla crusted goat cheese rellenos with yellow tomato cream
• Beef Ribs with Mango BBQ Sauce
• Roasted Rabbit with Spinach Gnochi and lemon sage cream
• Lamb Shank braised in Negro Modelo and ancho chilis
• Homemade ice cream and sorbets everyday

Belmont Kitchen provided Terry with the ideal venue for creating food with passion that guests truly loved. However, after three years, Terry decided to make another career change. He chose to combine his love of creating amazing food with wine. He had learned enough about wine to know that he wanted to make a career out of it while he was a chef. After departing from Belmont and exploring some other ventures, Terry made his way to Schneider’s in 2000 and became a part-time wine sales associate.

Combing his knowledge and experience with food as well as his expertise with ingredients made the transition to wine sales an easy one. His heightened and sensitive palate had been well developed from years in the restaurant business, providing him a unique and practical ability to pair food and wine. Terry says he believes that, “Food is incomplete until it has the perfect wine pairing,” as he is constantly seeking new flavors to combine for the ultimate culinary nirvana.

Although largely self-taught, since joining Schneider’s, Terry has continued his education in wine. In 2002, Terry completed six months of intense courses to become certified by the Sommelier Society of America. He has also traveled to Australia (2005) and Spain (2008) for the sole purpose of sampling regional wines in both countries.

Terry’s love of food and wine go way beyond and above the casual cook and wine aficionado. In his own home, he designed and built his own kitchen with the help of his partner. His goal was to create a space in his own home where he could remain a chef for friends and family. That goal has been achieved, and the culinary delights coming from his home, as well as the happy faces and satisfied appetites of friends and family alike are testaments to Terry’s mission to create unforgettable and unique food and wine pairings. Terry goes on to say, “One of the greatest pleasures is making a meal special enough to complement the special accomplishments moments in life.” He enjoys “helping people create memories.” He says that while he may not be saving lives or building things, “food and wine is one of the pleasures in life that people work for, and I am proud to help them achieve the ultimate culinary experience.” His keys to great cooking are “the best ingredients prepared properly and simply. Everyone has to eat and drink, but it is fortunate to be able to truly dine.”

Wine and Food San Francisco Style

My wife and I recently vacationed with friends in San Francisco, CA. While we made a few reservations at wineries, we planned to take our time and enjoy what San Francisco had to offer, including some lovely weather – a welcome break from the humid DC summer.

Our adventure began with a trip to Spruce in Presidio Heights. The atmosphere is warm, welcoming and spacious - especially when you consider the current trend in restaurants to cram guests into tiny, "intimate" quarters. The wine list is respectable; in particular, we were interested in Spruce’s vast, 6-plus-page list of German Rieslings. The knowledgeable staff helped us choose the best Rieslings to pair with our meals, and we prepared for an enjoyable evening. My wife’s Harissa cooked chicken stole the show! The Auslese Riesling and the chicken were the best pairing of the night. Make no mistake, I had nothing to complain about because my duck breast was perfectly cooked and served over fresh, local sauteed Swiss chard.

After a day of touring San Francisco, we embarked on our evening journey to Paso Robles. The beautiful, two and a half hour drive south took us over mountains covered in an eerie, smoky haze – recent wild fires on the other side of the mountains left a reminder of their devastation. We arrived at our inn late Wednesday night and rested quickly but well before our first scheduled tour to Justin Winery.

In the morning, we woke to survey the property at Justin Vineyards and Winery - the word “impressive” comes to mind. Beautiful new structures and well-manicured grounds left us astounded. Plus, the newly added caves - dug into the hillside - are equally impressive in their embellishment. They add to the amazing experience, lending a unique atmosphere to the winery. In the tasting room at Justin, the “Isocolese” was solid but did not move me as much as I anticipated. The St. Emilion styled blend called “Justification” was quite nice. Justin Winery was a perfect beginning to our wine tasting adventure, but the best was yet to come.

Our next stop took us to Tablas Creek - the joint venture of the Perrin’s of Beaucastel and Daniel Haas. The Perrin’s looked far and wide in California before settling in Paso Robles because the soil makeup is similar to the makeup in Rhone. The Esprit lineup we tried is wonderful and very affordable, making it a great deal. Their Cote du Tablas line is nice as well for an everyday drinking wine. We also had the unique opportunity to sample some wines that Tablas Creek only sells to members of it’s mailing list – being connected to Schneider’s has its privileges.

Next, we traveled to Opolo. I was on a mission since Jon Genderson requested that I sample the new vintage of Opolo Zinfandel for the store. Rick, wine representative for the winery, walked us through the tasting and the barrel samples. I will cut right to the chase. The 2006 Opolo Zinfandels are awesome and even better than the terrific 2005 Zins. Schneider staff and customers love the 2005 vintage, and the 2006 vintage will blow your socks off! It is important to note that Opolo makes A LOT of different wines. They also have a reputation for making full-bodied wines with a high percentage of alcohol. Out of all the wines we tried, Opolo’s Zinfandels and Syrah Cabernet blend called “Fusion” were the most memorable. While we truly enjoyed our visit to Opolo, palate fatigue began to set set in, and bid Rick farewell. You can rest assured, we did have a designated driver.

The next few days we relaxed and prepared food we purchased at the expansive Ferry Plaza Farmer’s Market - quite an adventure for those looking to explore a bit of local life in San Francisco.

Our final culinary adventure led us to Alice Water’s Chez Pannise Café - which is fabulous for those who are budget conscious. We love that fact that we did not sacrifice a wonderful dining experience for a less expensive restaurant. Chez Pannise Café features local, fresh products. The food was phenomenal - fresh clams, zucchini flat bread, local fish and cheese. It was a great experience and I recommend it to anyone making their way to San Francisco.

San Francisco was great, and we look forward to a return trip in the future! The city its diverse neighborhoods offer visitors and residents access to fantastic food. Plus, the area’s location makes it a perfect springboard for day trips to wine country. Sonoma and Napa are a couple hours north and Paso and Central Coast are a couple hours south. If you have the opportunity to visit San Francisco, do yourself a favor and visit these places, and leave time to explore.

Ben Page - Assistant Wine Manager, Schneider's of Capitol Hill

Larkmead Vineyards Cab 1993 - A Delicious Cab Experience

This past Sunday, I had a few friends over to the house to try a bottle of wine that has sparked my curiosity - the Larkmead Vineyards Cab 1993.  Larkmead been producing wine since the late 1800s in California’s Napa Valley.

I have tasted some of the later vintages, and I enjoyed them, but I could not find reviews or ratings of the 1993 vintage, which was a good for California Cabernet.  Since Larkmead is known for producing very good wines, one would imagine this to be a no-brainer, but you never know. 

The Larkmead Cab is absolutely beautiful, and the entire group loved it!  It is fully mature, yet there is still plenty of life remaining.  It is brick red in color with lots of depth.  On the nose, candied cherry notes with paprika and white pepper follow through on the pallet. The flavors of candied cherry fruit and paprika spice, along with minerals and soft silky tannins, linger in a long, elegant finish that left us “OOOOOing” and “AHHHing.”  I served the Larkmead Cab with grilled veal rib chops that had been marinated in lemon juice, olive oil and fresh thyme – it was a magnificent pairing that I suggest you try!  Along with the veal, I made polenta with saffron and Parmesan cheese and haricoverts. 

We are currently selling the Larkmeak Vineyards Cab for $69.99, a great buy for such a beautiful, full-bodied cabernet. We have about 2 cases left.

Terry R. Brown - Wine Manager, Schneider's of Capitol Hill