Wine of The Week - ValSotillo Crianza 2006

This week’s wine comes from Bodegas Ismael Arroyo, located in the sleepy hamlet of Sotillo de la Ribera, 120 miles due north of Madrid. The winery was established in 1979, half a decade before Vega Sicilia's rise to fame helped put the region on the fine wine making map. Quietly and understatedly the Ismael Arroyo family continues to turn out, arguably, some of the region’s most approachable and competitively priced examples from the Tinta del Pais (Tempranillo) grape, vintage after vintage.

You wouldn’t imagine upon introduction that a region with such an inhospitable climate could be remotely beneficial to growing quality grapes. At 1,200 ft elevation it has a relatively short growing season. Frost is often a problem, extending well into the spring. During July and August the temperature frequently reaches triple digits through the middle of the day, dropping off rapidly at night, and yet the strain of Tempranillo in the Duero has managed to adapt well to the harsh extremes, producing wines of intense color with rich and full flavor.

The 2006 Crianza is a stunning wine with a sophisticated tightly knit nose of round and concentrated fruit, without being at all overripe or jammy. Secondary notes of mahogany, tobacco leaf and earth radiated from the glass. Black forest fruit and cherries continue seamlessly on the palate. Although drinking well now, the terrific length and firm tannins give this wine great ageing potential to develop over the next 3-5+ years. I recommend opening and decanting or simply pouring into glasses 20 to 30 minutes ahead of drinking to get the most from this delicious wine.

Felix Milner

Lamb Carnitas Kabobs

(Serves 4)

1 lbs Lamb cut in 1” cubes

1 Red onion cut in 1” cubes

1 pack Cremini mushrooms or any mushrooms, a mix is nice

Red, Yellow, Orange bell peppers cut in 1” cubes

Cherry tomatoes or tomatoes cut in quarters

Marinade

½ cup Brown sugar

1 cup Red Wine

1 cup Orange Juice

1 tbl Paprika

¼ cup Soy Sauce

2 Garlic Cloves, crushed

1 tsp Black Pepper

1 tbl Cilantro, chopped

1 tbl Basil, chopped

1 Lemon, squeezed

Instructions

Soak the wood skewers 20 to 30 minutes.

1. Mix all the ingredients for the marinade, stir until sugar is dissolved.

2. Marinade the Lamb for at least one day in a big zip lock baggy.

3. Add the veggies 3 hours prior to use.

4. Prepare the skewers and grill. When the coals are white and very hot sear the kabobs on both sides using the marinade for basting. Place on a cooler spot and cook until desired. I prefer medium rare. Serve immediately.

Terry Brown

Wine of The Week - Duplessis Chablis 2006

This weekend we decided to cook, of all things in the middle of the summer, a Mac and Cheese alla Alton Brown, for a few friends coming round to dinner. It’s a pretty hearty recipe with fair amount of cheese and butter, so I wanted something to pair with it that would refresh the palate, cutting through the cheese, while also offering a little weight so that it didn’t lost by the rich bold flavours. Gerard Duplessis 2006 Chablis worked a treat. With its classic Chablis nose of lemons, herbs, and fresh stony quality, everyone at the table enjoyed and remarked on it. As it warmed up towards room temperature the palate had a surprising ripe fruit flavour leaning towards ripe citrus; tangerines and mandarins etc, finishing with a lovely clean mineral definition.

After researching a little about Caves Duplessis, run by father and son Gerard and Lilian, you are soon aware why their wine is so much more interesting than lots of other slightly less expensive, but still not cheap village Chablis. As a producer they are much more concerned about the finished article than getting the latest vintage on the market as soon as possible. All their wines spend one year in tank followed by a further 6 to 8 months in barrel. The result is a very well made wine with good poise and elegance, and for $29.99 a bottle it definitely weighs in well against some Premier Crus at or above this price point.

Wine of The Week - Failla Pinot Noir Keefer Ranch 2009

This Pinot bowled us over at Schneider’s, and I must say after taking a bottle home and appreciating in my own time this was definitely worth all the enthusiasm. Made by Ehren Jordan of Turley Cellars it combines the best of Russian River’s excellent Pinot growing climate and Burgundian winemaking techniques. Having said that, the only producers in Burgundy to still ferment, as Ehren does, with all the grapes in whole clusters, is the illustrious Domaine de la Romanee-Conti and Domaine Leroy. The result is a wine with great finesse and beautiful tannic structure. The worry that including all the stems leads to a harsh, twiggy character can definitely be allayed. This, combined with a judicious use of oak, no more than 1/3 new, and bottling early, has really helped retain the gorgeous fresh and invigorating quality that Pinot is so well known for.

Almost like Grand Cru Burgundy with exceptional focus and intensity, the nose gives off aromas of vibrant fresh summer fruits and tea leaves. The palate reminded me of summers years ago spent picking wild berries at the roadside in the brambles. The fruit gradually falls away on the palate to notes of coffee and chocolate on the finish. Still very young the acidity was incredibly well integrated and hence drinking terrifically now, however its balance and poise will definitely make it worth stashing a few away for the next 6-8 years. Enjoy!