The Cellar Forum

2012-02-01T14:51:00.001-05:00

Vodka From Montana

With the number of artisanal spiritsin the market growing each year, it can be difficult for enthusiasts to keep up withall the latest options. Nowhere has thisbeen more apparent than with vodka and other white spirits. As there are noageing requirements, distillers can experiment with new methodsand flavors and have them on the shelves withinmonths.

A perfect exampleof this dynamic is Flathead Distillers of NW Montana.Former IT consultant and Baltimore/DC metro native David Lehenky was also akeen home brewer and winemaker, buthad the vision of settingup his own commercial distillery. In 2008he took the big leap,setting up shop on hisproperty just outside of Eureka, Montanaand receiving his Federal and state permits to operate in 2009.

Montana is an idealplace to distill,with a wealth of naturalingredients and pure glacial water. While most traditionalvodkas are distilledfrom grain such as wheat or barley, David decided to use sugar beets as his source of carbohydrate.Whychoose sugar beets? Firstly, they are sourced locally within the state. Secondly, they have been used in parts of Europe for vodka product in the past, but are difficulttofind in today’s market. Finally, they are gluten free, making them a safe choicefor the growing numberof people with wheat allergies and intolerances.

His cherryvodka is also quite unique.Instead of adding a syrupy concentrate,David steeps soughtafter Flathead cherries directly in the spirit, addingabout 4 pounds of organic fruit from his neighbors, the Orchard atFlathead Lake, for each case of vodka. The resultis a terrificallyripe, fruity aroma that stays very fresh onthe palate. The addition of ahint of Madagascar vanillabean in the recipe makes for a very round andsmoothfinish.

Hand bottling around 48 cases a batch, David is not intending to knock the likes

of Stolyor Absolut offthe shelves. Heis offering something different,made with a

lot of care and enthusiasm, which he hopes peoplewill connect with. Italso retails at a very competitive price,so when you are next in to stock upyour bar I highly recommend giving this ago.

Felix Milner

http://cellar.com/Search.aspx?SEARCH=Flathead

Joe's Picks for Thansgiving

2011-11-23T10:00:00.001-05:00

Victory Golden Monkey Belgian-style Ale($13.99/six-pack)

This balanced and complex beer is ideal foryour elaborate Thanksgiving meal. With a golden pour and aromas of citrus,apple and Belgian yeast it’s the perfect match for a big feast. At 9.5%, thehigh alcohol cuts through the fats and provides sweetness and complexity forthis pairing.

Quo Old Vine Grenache 2008 ($15)

This may be the perfect wine toserve this year for you and your guests. This exceptional value from Spainoffers richness, complexity and a long finish. The palate displays red andblack fruit leading to a spicy finish with nice balance and texture. It is agreat wine to compliment the many options on the table.

Rodet Bourgogne Blanc 2009 ($16)

Burgundy is my go to when pairingwhite wines with my Thanksgiving dinner. This well rounded wine offers a palegolden color and a slight floral aroma. The flavors include citrus and pear notes. It is an extremely versatile wine at a greatprice point.

Josh Genderson's Thanksgiving Wine Suggestions

2011-11-22T13:37:00.001-05:00

Toluca Lane Pinot Noir 2009 ($32)

The first thing that comes to my mind when thinking about Thanksgivingis Pinot Noir (and you thought it would be turkey). And in my opinion, there isno better deal at Schneider’s than Toluca Lane Pinot Noir. At only 31.99 perbottle, this beautiful Pinot offers succulent aromas of cherries, roses,raspberries and lavender that you would normally find in a $100 bottle. Agreat balance of fruit, earth, and oak makes this the best value Pinot Noir inthe store and a perfect pairing for your turkey dinner.

Cloudline Pinot Gris 2008 ($16)

This Willamette Valley Pinot Gris offers peach, melon, andlemon aromas that lead to intense flavors of green apple and citrus fruits.It's lean and slightly grassy with a tart note of green spice. Crispand balanced with excellent acidity, this wine is a great substitute for higherpriced Alsatian Pinot Gris and will pair beautifully with turkey and all the fixings.

Montaudon Brut Champagne Magnum ($60)

When it’s time to turn Thanksgiving into a party, there isno better option than popping a cork of delicious (albeit well priced)bubbly. My pick for an amazing Champagne is the non vintage Brut from Montaudon.This rich and toasty sparkler has notes of almond and brioche toast combinedwith crisp green apple and lime accents. Delicious!

Stewart's Top Picks

2011-11-21T13:55:00.001-05:00

Champy Bourgogne Pinot Noir 2009 ($20)

Nothing pairs better with turkey and all the dressing than agood Pinot Noir. This burgundy showsnotes of cranberry, dark cherry and rose water backed by mouth watering aciditythat will keep you coming back for more.

Chateau de Lancyre Rose 2010 ($18)

Although summer has come to an end, that does not mean youshould stop drinking rose. This dry rosehas a great nose of fresh cherry and strawberry with a hint of steelyminerality. It will make for a greataccompaniment to all of the Thanksgiving offerings.

Jacquart Brut Blanc de Blanc 1998 ($40)

Why not kick start the holiday with a glass of bubbly? This French Champagne is madefrom only Chardonnay grapes giving it a nose of fresh buttered toast, crispapple, and pear followed by a finish that goes on and on.

Terry's Thanksgiving Selection

2011-11-18T12:14:00.001-05:00

Here is Terry's selection. He's our wine manager and in house chef, so when it comes to food and wine pairings, he often comes up with some spectacular combinations.

AzumbreVerdejo 2010 Rueda, Spain ($17)

This is a beautiful,clean, crisp white that is lively and refreshing. It has complex aromas ofwhite flowers, melon and white peach. In the mouth, white fruit and drypineapple lead to a wonderful oily richness and a lingering finish. This winewill act as a perfect foil for the richness of a Thanksgiving meal or with afirst course of roast pumpkin soup.

Pali SummitPinot Noir 2010, Santa Barbara, California ($30)

Pinot Noir makesan outstanding pairing with turkey; the difficulty is finding a good one at areasonable price. A good Pinot needs to havethe body to stand up to the richness of all the fixings like stuffing andgravy. The Pali Summit Pinot Noir is made to order, offering juicy ripe raspberry and cherry fruit with a feathering of white pepper andspice notes on the finish. This delicious wine is complex and mouth watering.

ValsotilloReserva 2004 Ribera Del Duero, Spain ($75)

This wine is a workof art! It is big yet elegant, a velvet hammer that exudes cherry and blackberryfruit with leather, espresso and anise. The tannins are big but smooth andmature. The oak influence makes the wine rich, complex and balanced with aseductive, chocolaty lingering finish. Itis delicious with our without food.

Thanksgiving Recommendations

2011-11-17T09:47:00.001-05:00

If you didn't grab a copy of the November issue of The Hill Rag then you missed out on our top picks for getting you through Thanksgiving. Don't worry though, as we'll be publishing one every day of the working week till next Thursday, so check back for Josh, Terry, Stewart & Joe's favorites.

Here are Rick Genderson's.

Chateau Sociando-Mallet 1982 ($130)
This mature Bordeaux offers up aromas of pure, sweet, roasted nuts, along with mineral-laced black currants. Medium to full-bodied and structured, it’s earthy fruit and complex flavors makes it a real winner at the Thanksgiving table.

Rodet Rully 1er Cru Chateau Bressande 2007 ($20)
This 100% Chardonnay from Burgundy possesses a ripe apple and pear bouquet leading to flavors of spiced apple and lemon/lime tinged minerals. Soft and round in the mouth, it works beautifully with the Thanksgiving meal.

Mont Ferrant Brut Blanes Nature Nature 2004 ($20)
This is a top quality Cava from Spain. It is a delightful sparkling wine with crisp citrus and pear aromas leading to almond, nut and that lovely toasty, yeasty quality that is hard to find outside of Champagne. It is perfect as an aperitif.

Wine of the Week – Cuvee de Pena 2008 Red

2011-11-15T09:20:00.005-05:00

Cuvee de Pena 2008 Red

Grape(s): 40% Grenache, 38% Carignan, 12% Syrah, 10% Mourvèdre

Region: Vin de Pays des Pyrénées-Orientales, France

Style: Light-Medium – juicy and fruit forward

Alcohol: 14.1%

Price: ~~$11.99~~ Reduced $7.99

This wine is a true steal, offering light, fresh, and appetizing fruit. Red and black cherries meld together on the nose with a subtle spice component and continue on in the mouth with good length and fine tannins.

Designated Vin de Pays des Pyrénées-Orientales, the wine comes from a cooperative winery in the charming little village of Cases de Pene, just 10 miles north west of Perpignan, in the most southerly part of France.

The quartet of grape varieties; Grenache, Carignan, Syrah and Mourvedre, typically grown in this part of the world are known for making some big and heavy long lasting wines, but as this example clearly demonstrates, they are also more than capable of producing interesting lighter versions without the need of any oak ageing. One of the huge advantages of stainless steel over oak is the big cut in the cost, allowing producers like Chateau de Pena to bottle high quality grapes at phenomenally low prices.

While I could imagine sitting down to one of the regions classics, such as duck cassoulet, it is also compatible with a wide range of food and great for quaffing on its own too. Enjoy!

Felix Milner

Wine of The Week - Tait Ball Buster Barossa Valley 2009

2011-11-08T13:08:00.003-05:00

Tait Ball Buster Barossa Valley 2009 ($19.99)

In the time I’ve worked at Schneider’s of Capitol Hill, I’ve come to expect great things from our Australian wines. Along with Chile and Argentina they consistently offers high quality without necessarily breaking the bank. The Ball Buster, a blend of 73% Shiraz, 15% Merlot, and 12% Cabernet Sauvignon, is from Barossa Valley and made by exceptionally talented wine maker, Bruno Tait. The 2009 vintage does not disappoint.

In the glass, the wine exhibits an appealing deep purple color. The aroma is a pleasant blend of dark chocolate, honcho pepper, and cranberry. Upon tasting, you’ll immediately notice that the wine is full bodied, with a moderate level of acidity. On the palate, there is an opulent display of blackberry, baked plum, and dark chocolate. There are definite notes of cinnamon and vanilla, on what is an impressive and lengthy finish for a wine at this price point. At $19.99 it’s a steal, ideal with grilled meat, yet is sophisticated and balanced enough to be appreciated on its own.

Kevin Ross

Wine of The Week - Poggio Amorelli Chianti Classico 2007

2011-11-01T13:35:00.005-04:00

Poggio Amorelli Chianti Classico 2007

Key Facts:

Grape: Sangiovese

Region: Tuscany, Italy

Style: Medium body - vibrant red cherries and violets

Alcohol: 13.5%

Vintage: 2007

Price: ~~$24.99~~ $17.99

From one of the most famous regions of Tuscany, producer Poggio Amorelli is located in one of the most picturesque places in the heartland of the Chianti, the village of Castellina in Chianti.

Their 2007 vintage is a great expression of the regions traditional style. Made from 100 percent sangiovese, it delivers intense aromas of red cherry, violets and just a hint of vanilla imparted from its maturation in oak. One of the hall marks of this style is the streak of vibrant acidity and savory fruit and subtle spice quality, making it a great wine to pair with a wide range of food, not just its typical companions, such as pasta and pizza. Its silky texture and medium body reminds me how well this would work alongside turkey and all the trimmings for Thanksgiving. At such a reasonable price, this is definitely going to be one of my picks on the table.

Felix Milner

Wine of The Week - Chateau de Bel 2009

2011-10-25T14:26:00.010-04:00

Chateau de Bel 2009 Bordeaux, France (~~$19.99~~ reduced to $15.99)

Anyone with an elementary knowledge of wine knows that purchasing anything from Bordeaux can be an expensive undertaking. Unfortunately for most people, that often means that Bordeaux is enjoyed only on special occasions. It’s for this reason that I was anxious to try Chateau de Bel, a modestly priced red which retails for only $15.99.

Beautiful dark-cherry red in the glass, the wine was rather closed upon opening but after a few minutes it’s fragrance opened, displaying notes of ripe plum and oak. Upon my first sip, I noticed tastes of dark blueberry, plum, and modest amounts of oak manifested by cedar and warm sweet spice notes. Tannins were bold but not overpowering and overall I thought Chateau de Bel is an amazingly well structured, balanced wine. Considering it is under $20, it makes for an excellent everyday drinking wine for any Bordeaux lover. This is a great wine for those cooler nights curled up on the sofa, and though it would work well with grilled meats and hearty pasta dishes, I enjoyed a couple of glasses with a mouthwatering wedge of sharp cheddar.

Kevin Ross

Wine of The Week - Bodegas Olivares Panarroz 2009 Jumilla, Spain

2011-10-18T12:14:00.003-04:00

Panarroz 2009 Jumilla, Spain $9.99

It might start looking like we are being subsidized by the Spanish wine industry, given the number of wines I’ve featured from Spain in the last couple of months. But the answer is really down to the fact that I keep finding a growing number of very pleasurable and relatively inexpensive delights. This week’s pick is a case in point. Panarroz is a delicious blend of Monastrell (Mourvedre) 60%, Garnacha (Grenache) 20% and Syrah 20%. I’m not quite sure where the name rice bread comes from, but the delightful fresh fruit on the nose and palate seem to make more sense especially given the astounding price, coming in at under $10. I recommend picking up a bottle to try and I would be surprised if you didn’t come back to grab a case, as I think it makes a great standby, week night wine. It’s direct and youthful character, partly due to the absence of any oak ageing, means it is very versatile. Great for quaffing on its own, it would also work well with pasta, chicken, and even some meaty fish.

Felix Milner

Wine of The Week - El Agosto Mencia 2010, Bierzo, Spain

2011-10-04T12:54:00.004-04:00

El Agosto Mencia 2010, Bierzo, Spain ($24.99)

After taking stock of Gines Fernandez’s Mencia for the first time and with an interest in try something a little different, I decided to take home to try.

Due to its similarities, the Mencia variety was long thought to have been Spain’s cousin strain to Cabernet Franc, but recent DNA profiling has established the two are not linked. The grape is enjoying a gradual resurgence in popularity as young winemakers discover old vines and their potential to produce truly excellent wines, which is fuelling the development of a number of styles in this region. Some of the biggest examples see extended oak aging and need the best part of a decade to mature before reaching their prime. Others, like El Agosto, are made for near term drinking.

A dedicated and meticulous team hand harvest low yielding, old bush trained vines which are carefully cultivated on the hillsides of the sub region of Bierzo, in North West Spain. The grapes are fermented in small, plot specific tanks as they reach optimum maturity. Eight months in French oak has given backbone to this wine’s supple and delicious fruity quality. On the nose there is a display of soft plum and raspberry with a hint of mint. The palate takes on a burst of fruit, expressing a raspberry and blackberry compote with depth and somewhat grippy tannins.

Felix Milner

Wine of The Week - Domaine Dublere Bourgogne Blanc Les Millerands 2009

2011-09-26T13:33:00.005-04:00

Domaine Dublere Bourgogne Blanc Les Millerands 2009 ($24.99)

This past Sunday, I sat down to taste a bottle of white Bourgogne Les Millerands from producer Domaine Dublere. The winery was started by Blair Pethel, a former political journalist from Washington, DC. After multiple trips to the region, he was so enchanted by Burgundy that he decided to quit his job, move to France, and begin producing wine. I was especially looking forward to trying this particular Chardonnay, hoping that a fellow Washingtonian could effectively capture the essence of Burgundy.

After pouring a glass, I first examined the color of the wine. It was about the color of straw, not too light and not too dark with a slight golden hue. Upon smelling my glass, I immediately noticed that this is not an overpoweringly fragrant wine, but it does have very pleasant hints of both oak and vanilla.

On taking my first sip, I observed that the wine was medium bodied, which I initially interpreted as a light cream taste. As with the aroma, the wine’s flavors are delicately present but not overpowering. The wine exhibited a nice acidity in the beginning which gave way to a restrained yet definitive mineral and oak taste. After the mineral and oak subsided on my palate, I was left with a clean, crisp finish which lasted well over thirty seconds. As the wine warmed up a bit in my glass, a faint nutty taste also materialized. It was enjoyable to sit and sip this wine on a Sunday afternoon while imagining the vineyard at this time of year.

Overall, I was very pleased Domaine Dublere’s entry level Chardonnay. offering good quality at such a reasonable price, given Burgundy’s high land and labor costs. The balance of the various flavors in the wine was excellent and I would recommend it to anyone who is looking to venture into white Burgundy. I have no doubt that I will be trying more of Blair Pethel’s wines in the near future.

Kevin Ross

Wine of The Week - Máté Mantus Merlot 2007

2011-09-20T13:23:00.006-04:00

Máté Mantus Merlot 2007, Tuscany Italy ($29.99)

Not content with his success as a writer, photographer, and ship builder (which he of course wrote about very successfully), around ten years ago Ferenc Máté turned his hand to making wine.

After sailing around the Pacific with his wife Candace in the boat they built, the couple finally chose to settle down in Tuscany, Italy. To begin with Ferenc renovated a beautiful 13^th Century Friary nestled in the hill of Montalcino and then set about building a winery and growing vines on the surrounding land.

With the help of Fabrizio Moltard, agronomist to Angelo Gaja, Ferenc chose grape varieties that suited each field of the small, 15-acre estate. Mate Winery makes a variety of remarkable wines, with their Brunello at the apex, reaching sensual heights. They also make a few “international” varietals, including a Cabernet Sauvignon, Syrah, and Merlot.

I took home a bottle of the Merlot last week and was thoroughly impressed. If there is anyone out there who turns their nose up at Merlot, this is a wine to persuade them otherwise. The soft plum and sumptuous dark fruit on the nose are more akin to a Pomerol than any other Merlot I have tried.

Like Pomerol, Ferenc grows his Merlot in plots where the soil has a high proportion of clay. The combined facts that Merlot is happy to have wet feet and needs long warm days and cool evenings to ripen, explains why it works so well here. Montalcino enjoys a warmer, more arid climate than Chianti zones to the north, receiving several inches less rainfall every year. With less rainfall the roots stays well irrigated by the highly absorbent clay soil throughout the ripening period.

This wine would work well with any number of rich tasty dishes. I tasted it alongside a Burger from Five Guys, and although it probably isn’t a food match normally associated with fine wine, the result was sensational.

Felix Milner

Wine of The Week - Toluca Lane Pinot Noir 2009

2011-09-13T13:32:00.003-04:00

Toluca Lane Pinot Noir 2009 ($31.99)

Pinot Noir is rarely inexpensive, even when you consider large producers who churn out a couple of hundred thousand cases a year, their price still hovers around $20-25 a bottle . The reason, to a large extent, is a result of the cost of production. Pinot is a hard grape to grow, thin-skinned and temperamental, it thrives in climates that offer warm days and cool nights and well-manicured vines that allow sunlight and ventilation without excessive exposure require lots of labor. This drives up the cost of production before the grapes have even made it to the winery. One of the most successful ways of producing Pinot Noir, as far as quality is concerned, is to grow in tiny parcels, like those of Burgundy. Except of course, making wine in tiny quantities often comes at a high price, or so you would think.

Toluca Lane, is a boutique winery we’ve been lucky enough to offer to our customers for a number of years. They have a small patch of land in Eola-Amity, Willamette Valley. After setting up in the late 90s in one of the most scenic parts of the country, Geoffrey and Lane Crowther bottled their first vintage in 2003. As a husband and wife team, they take great care of their 2.4 acres under vine, producing a modest 300 cases a year.

Pinot grows so well in this area because of two natural components. The shallow Nekia soils composed of volcanic basalt provide great drainage, helping regulate the vines hydration producing small concentrated grapes. Secondly a break in the coastal range, known as the Van Duzer corridor, allows ocean winds to cool the afternoons and evenings. This large diurnal range, the difference between the hottest and coolest part of the day, helps maintain the natural acidity which is an essential component to reaching balanced ripeness.

The Toluca lane retails for $32.99, which in my mind is exceptional value for a wine that has had so much care put in to it. The nose is a classic combination of fruit, earth and herbs. Lots of bright cherries and violets lift from the glass at first, but after a few minutes the nose displays more earthy characteristics of cedar and juniper. The palate is as balanced as the nose, with lots of ripe juicy fruit and a scrumptious mouth feel. The 2009 vintage is beautiful right now and will develop elegantly for the next few years.

Felix Milner

Wine of The Week - Las Pizarras del Jalon 2008

2011-09-05T14:30:00.003-04:00

Bodegas y Viñedos del Jalón Las Pizarras del Jalon 2008 ($23.99)

Bodegas y Viñedos del Jalón S.A. is a group of three bodegas within the Denominación de Origen Calatayud. It is named after the river Jalón, a tributary of the Ebro, which wends it way through the middle of the region.

The Government of Aragón, through it's Instituto Aragonés de Fomento, along with investment from a few major financial institutions, established the company in 1999. As one of the region’s, if not the country’s, most high tech wineries, it has succeeded in consistently producing wines of stunning quality.

Made from Garnacha (Grenache), a grape now becoming synonymous with the region and accounting for nearly two-thirds of production, the unoaked 2008 Las Pizarras del Jalon is sourced from vines ranging in age from 70-100 years. Inky purple in the glass, it smells like a wine from the Rhone Valley in France (think Chateauneuf-du-Pape). Opulent scents of lavender, black cherry and violets jump from the glass. The absence of oak by no means limits its depth and character, with lots of lively fruit and soft tannin on the palate.

Delicious with thin slices of Spanish ham, this wine also works well with hearty stews or an after dinner cheese board.

Wine of The Week - Domain Dublere Savigny-les-Beaune Les Peuillets 2009

2011-08-30T12:00:00.006-04:00

Domain Dublere Savigny-les-Beaune Les Peuillets 2009

Knowing the weekend wasn’t going to be the most productive ever, with little more to do than clear the garden and wait for the wind and rain to arrive, I started out on Saturday by putting an omelette together and opening a bottle of Domaine Dublere’s white Savigny-les-Beaune Les Peuillets 2009.

Light straw in color, the nose took me away from the dismal rain outside to the sunshine of citrus, flowers and a hint of lees. Direct and uncomplicated on the palate, it exhibits lively grapefruit and lime flavors that are levelled off with minimal oak and calm round malolactic acids through the mid palate. Served practically at room temperature it went beautifully with the rich soft egg, tart goat cheese and buttered English muffin, but its versatile nature would make it a great partner with a variety of fish and seafood dishes.

Savigny-lès-Beaune is a large appellation that mostly produces red wine (85%) and a little white. The 22 Premier Crus, which come in two styles, are divided by the river Rhoin. The south-facing clay soils to the north, where Pethel gets some of his Pinot from the small Les Talmettes vineyard, express more delicate characteristics, whereas the sand and gravel soils to the south, on which Les Peuillets lies, are generally more forward and round.

Blair Pethel of Domain Dublere, is a North Carolina expat, who for a time was a financial journalist here in D.C.. He has demonstrated an incredible aptitude for both Jeopardy (he won the game show twice) and winemaking. Pethel has been making his own wine in Burgundy since 2004, after apprenticing with a few of the regions top winemakers, Patrice Rion and Jean-Marc Pillot and qualifying in viticulture and oenology with a year's course at the famous Lycée Viticole of Beaune. He and his family have settled into Burgundy very well, making extraordinarily good wines that represent both typicity of the grapes and the terroir of the region. We are very glad to be friends of Blair’s, accepting his warm hospitality on our annual trips to Burgundy, and thrilled to have the opportunity to directly import and represent his wines on the east coast.

Wine of The Week - Kilikanoon Blocks Road Cabernet Sauvignon 2005

2011-08-23T09:32:00.008-04:00

Blocks Road Cabernet Sauvignon 2005 ($29.99)

I have long been a fan of Coonarwarra Cabs but it wasn’t until recently I considered trying a Cabernet from much further north in Clare Valley, a region neighboring Barossa and Eden Valleys which is, as far as red wine is concerned, the homeland of Shiraz. Today’s wine of the week, Blocks Road is from Kilikanoon, based in the heart of Clare Valley, a region also known more for producing Australia’s finest Riesling, but which, as I now know, also produces, terrific Cabernets too.

Kilikanoon is one of a growing number of producers in South Australia making wines that directly compete with their old world counterparts. The style of founder and head winemaker, Kevin Mitchel, is informed by a relationship with a couple of producers in the Loire and Rhone valleys in France, where he has managed to take time off and assist with their vintage. Kevin and his team (including his family) have done a cracking job with their Cabernet, where this influence is readily apparent. Careful pruning and harvesting of the vines has enabled the most interesting qualities to be extracted from the grapes. Achieving a balance between ripe fruit and herbaceousness in the Cabernet grapes helps a wine hold on to its sense of terroir.

Fresh blackcurrants and plums are neatly woven together with an array of garden herbs and garrigue. Precise and integrated on the palate, the 14.5% alcohol is very well hidden, as it is by no means overpowering. 24 months in a mix of small, new and old, French-oak casks has given this wine good depth and a velvety mouth feel. There is lots of life on the finish, marked by a bright acidity, something which combined with all its other attributes gives it great cellaring potential over the next 5 to 10 years.

Blocks Road is the best of both worlds, new and old. There are still bales of Ozzy charm oozing from the glass and yet somehow it has a lightness and restrained quality you would more readily attribute to something from the Gironde. However no matter what comparisons you can draw, this is simply a stunning wine that anyone interested in seeking out a relative bargain should try.

I opened this wine on Sunday afternoon with a group of friends to go with a leg of lamb I grilled on the barbeque, see recipe here,accompanied with the tomato and potato gratin listed below it. The two were sublime, I highly recommend trying this dish out with a few glasses of Blocks road while you still have the barbecue out in the remaining few weeks of Summer.

Felix Milner

Refreshing Spanish Whites For The Summer

2011-08-16T13:32:00.003-04:00

Pampano Inspiracion, Verdejo , Rueda, 2009

Pago Del Vicario, Blanco de Tempranillo, Castilla La Mancha, 2010

These two wines have kept us, here at Schneider’s, very well refreshed over the hot summer and I wanted to take the opportunity to make sure no one else was missing out. The Pampano, which featured with great success in the Spanish mixed case Groupon, comes from Rueda, a sub region of Castilla Y Leon, just 110 miles north west of Madrid. Until the in 1970s the region was known for producing little more than a fortified wine similar to Sherry. This all changed when a few producers unearthed Verdejo, a native grape, and recognized the potential for dry white wine.

First of all Verdejo of Reuda is often confused with the Verdelho of Madeira and the Azores owing to the fact that the two look quite similar, however dna profiling has shown that they are distinct. The Pampano is a blend of Verdejo and Viura (Macabeo), a grape which also goes into the production of Cava. It is a gorgeous aromatic wine with herbaceous, mineral and tart fruit notes (expect crisp green apple and passion fruit). Light on the palate with a crisp, zippy finish.

Pago Del Vicario’s blanco de Tempranillo is an interesting wine in that it shares a similar characteristic to Champagne, it is a white wine made from red grapes or “Blanc de Noir”. The Tempranillo is grown on carefully selected plots at an elevation of 2000ft around the town of Ciudad Real in the heart of La Mancha. In order to make a white wine only the free run juice from the grapes are used before pressing.

The winery was established in 2000 by two brothers, Antonio and Ignacio Barco. Using the most modern equipment and vinification techniques, as well as sourcing grapes from their 300 acres of vineyards, they have carved out a niche for themselves as one of the regions pioneering winemakers.

Ripe melon, pear and passion fruit aromas lead onto the palate with a herbaceous and floral twist. It has a fruity core with good length with a mouthwatering acidity on the finish.

Both these wines make terrific summer aperitifs and at 12.5% alcohol are also ideal party quaffers that won’t put you or your guests under the table after a few glasses in the hot summer sun. They are also great alongside tapas and a variety of seafood dishes. Enjoy.

Ultra Premium California Wines

2011-08-02T12:54:00.009-04:00

It is often hard to explain and justify to friends and customers why wines from regions such as Burgundy, Bordeaux and more recently Napa, reach such high prices when compared to the many other wine producing regions that also produce serious quality at a much more competitive price. To answer the question, explaining why prices are so astronomical, it is easiest to break it down to the Supply side; the cost of production, both in terms of viticulture and vinification, and the Demand side; in particular the luxury good status associated with such wines.

One of the most significant components of the cost of producing wine in these esteemed regions is the limited availability and hence price of land. When a region's demand for wine increases while the amount of land (area under vines) stays roughly constant the price of the grapes and consequently the bottle price increase. As the graph (below) illustrates, when grape prices increase the value of vineyards also increases, this feeds back into the cost of producing and also severely limits the ability for startup wineries to enter the market. In countries such as Argentina and Chile where ideal grape growing land is available for far less of a premium, it is possible to produce very high quality wine a much lower cost, even when the amount of labor and capitol involved (the man hours spent pruning and harvesting the vines, the high tech cellar equipment and French and American barrels) are the same.

On the demand side, when these wines attain such high prices, they adopt a luxury good status and exhibit Veblen good (named after economist Thorsteun Veblen) characteristics, where the conventional law of demand goes out the window. The greater the price, the greater perception of exclusivity and quality and hence the greater the preference the consumer has for buying them. Many wineries in Burgundy and Napa in particular are boutique operations producing exceptionally low quantities, by maintaining this they hold on to their status. In vintages where the harvest is larger than estimated, instead of lowering the price and flooding the market, potentially harming the wineries exclusivity, they are best off practically letting go of the excess wine.

This is where we got involved. By taking advantage of this anomaly, we buy the excess from a couple of renown wineries for pennies on the dollar. We bottle it under our own label Barrique Cellars and offer it on our shelves for such a steal you can enjoy it for as much as four or five times less than the wineries bottled version.

Our two latest 2009 Barrique Cellars bottlings are of exceptional quality. The grapes, a Cabernet Sauvignon and Zinfandel are synonymous with their regions they come from; Napa Valley and Amador County respectively. The Cabernet is showing sumptuous ripe fruit and forest floor characteristics with great promise for cellaring potential, while the Zinfandel delivers terrific hedonistic pleasure reaching a fine balance at sensible alcohol levels.

Vinyard Value vs. Grape Prices http://www.ricsamericas.org/files/editor/file/Member%20Articles/Valuing%20Vineyards.pdf

Wine of The Week - ValSotillo Crianza 2006

2011-07-19T14:15:00.008-04:00

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

2011-07-12T12:45:00.003-04:00

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

2011-07-05T13:17:00.013-04:00

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!

Wine of The Week - Bodegas Valdeospino Deliciosa Manzanilla & Solera 1842 Oloroso

2011-06-28T11:31:00.005-04:00

Although Sauvignon Blancs and the like are often the drink of choice for refreshment over the Summer, I would like to take some time to extol the virtues of Sherry, a great, and in my opinion, vastly undervalued, drink. Like other types of fortified wines such as Port and Madiera it takes its name from its place of origin. Sherry is the anglicized name of the city of Jerez where the region’s best Bodegas, or producers, are based. Sherry is a truly unique product with a number of styles, made in a range of methods different to any other wine. One of the major differences is made during the fermentation process. Whereas Port is fortified mid way through fermentation, killing the yeast and leaving a high amount of residual sugar, Sherry is fermented dry before being fortified with grape brandy.

Sherry is mostly made from one grape variety, the thin skinned Palomino. Dry table wine has occasionally been made with it but for good reasons it is pretty much only used in the production of sherry, which it excels at. The second grape Pedro Ximenez (PX) is grown further inland at higher elevation in the hills of Montilla-Moriles. It is used to produce the sweetest richest style of Sherry but is also added to aged Finos (Amontillados) and Olorossos to make sweeter versions known as dulce or cream. PX’s contribution can lend a great balancing complexity in a blend but is quite often substituted for less exepensive Arrope, which is concentrated, unfermented grape juice.

Fino, the lightest style, is aged in oak casks, filled around five-sixths full leaving space to allow a yeast called Flor to develop over the surface providing a barrier to oxygen. The bodegas keep their style and flavor consistent by employing a method of fractional blending known as the Solera, where every new vintage gets gradually siphoned off to the previous years, helping keep the all important Flor alive.

Oloroso on the other hand is made in an oxidative style, fortified to a level where the Flor cannot sustain life, it is aged outside of the cool bodegas in Andalucía’s baking sun.

Valdespino is a Bodega steeped in history and still producing some of the region’s finest fortified wines today. They hold the claim as the oldest Sherry producer, dating back to the 13^th Century when Don Alfonso Valdespino, one of the King’s knights, was rewarded with 30 hectares of land helping re-conquer the town from the Moores. Records of business date back as far as 1430, however, it did not become a registered company until 1875. Eight years later it became a purveyor of Sherry to the Royal House of Spain.

Deliciosa Manzanilla

Manzanillas are made in exactly the same way as Finos, but they must be aged in the coastal town of Sanlucar de Barrameda. The cooler, more temperate maritime climate allows the growth of Flor to remain constant all year round, whereas in Jerez the hot summers and cooler winters inhibit the growth of Flor. The effect of this is that Manzanillas develop a more tangy, salty and mineral quality, that some attribute to its proximity to the sea. Traditionally served in a small narrow glass, or copita, alongside Tapas, the Deliciosa makes the perfect aperitif served well chilled and poured into small wine glasses. I shared this bottle with friends to go with an afternoon snack of olives, chips and a mouthwatering wedge of Manchego, perfect for a warm summer afternoon or evening. The half bottle sizes are ideal, as Finos and Manzanillas don’t last long once opened and need to be consumed within a day or so. However, among company we polished this bottle off rather too easily, and you may find it best to have more than one on hand.

The Solera 1842 Olorosso is a terrific example of its type. Aged at their Bodegas in Jerez, the youngest component of the Solera just reaches its 25^th Birthday upon bottling. Holding the glass up it has a luxurious walnut and mahogany color. Rich and intense on the nose, it reminds me of dark, thick, tangy marmalade with a slight hint of smoke. Initially quite sweet on the palate, it carries on with great length and finishes almost dry thanks to a very balanced level of acidity. For a wine of this age and level of complexity it is one of our best bargains, at $36.99 for a half bottle, it is priced well below the world’s finest table wines of the same quality.

We tasted this with a selection of strong cheeses but it would also go tremendously well with game and other rich meats, perhaps duck, rabbit or veal.

Felix Milner

Chef Terry Brown’s Oysters on Half Shell with Deliciosa Manzanilla Sherry

2011-06-28T11:11:00.002-04:00

Most people don’t think of Sherry and food together but in fact sherry pairs very well with food because of its lively crisp acidity and complexity.

This is a simple preparation but delicious and a lot of fun

Ingredients

1 box Rock salt

1 dozen Fresh oyster on the ½ shell

Sauce

1 tablespoon Butter

2 Shallots finely chopped

1 tablespoon Chopped thyme

1 teaspoon Grated lemon zest (no white pith, only yellow rind)

2 Lemons juiced

¼ cup Good sherry vinegar

Topping

1 cup Panko Japanese bread crumbs

½ cup Grated Manchego cheese

½ cup Chopped parsley for garnish

Instructions

1. Set the oven at 450 F. Place the rock salt on a sheet pan 1” deep and preheat in the oven until hot, about 20 minutes.

2. In a bowl mix the Manchego, Panko bread crumbs and half the parsley together.

3. Melt the butter in a sauté pan on high heat and let the butter brown. As the butter begins to color throw in the chopped shallots. Sauté for a couple of minutes or until clear then add the lemon zest and chopped thyme. Allow to cook off the heat for a few minutes. When cool add the Lemon juice and the vinager.

4. Ok, now gird your loins, you have to work fast!

Pull the sheet pan of hot rock salt out of the oven. Turn the broiler on. Place the oysters on the half shell on top of the hot rock salt, don’t spill the oyster juice! Spoon 1 Tablespoon or so of the vinegar onto each oyster, then top with the panko mix, and a grating of fresh black pepper. Slide the rack under the broiler and Don’t Take Your Eyes Off the Oysters. Remove when the breadcrumbs turn golden.

For Presentation take some of the Rock Salt and place on serving plates, each with 3 oysters. Sprinkle with Parsley. Serve with small glasses of the Deliciosa Manzanilla.

Bon Appetit!

Robert Sinskey's Whites now in stock

2011-06-24T16:13:00.005-04:00

The stunning and expressive 2010 Pinot Blanc & 2009 Pinot Gris are now in stock.

Wine of The Week - Domaine du Pas de l'Escalette, Les Clapas 2007

2011-06-14T12:13:00.010-04:00

Domaine du Pas de l’Escalette, Les Clapas, Coteaux du Languedoc 2007

This wine is made by Julien Zernott of Domaine Henri Pellé in Menetou-Salon in the Loire and Delphine Rousseau. Composed of Grenache, Carignan, Syrah and Cinsault this wine expresses its sense of place beautifully. Despite the typically long hot Summer's the fruit has retained lots of natural acidity, helped in part by the vineyards relatively high elevation of 1150 ft at the foot of the Larzac plateau in the Languedoc region.

Aromas elegantly lift from the glass, honestly conveying the dry, stony topsoil and the herbaceous, woody scrubland that surrounds the vineyards. Red berries and plums follow on in the mouth, concentrated and fresh but in very intelligently restrained, focused style. We enjoyed it rather too easily on its own, finishing one glass you couldn't help but pour out another. It would pair perfectly with light cheeses and delicate dishes.

Out of stock at time of writing, however we are expecting delivery of a re-order.

Felix Milner

Wednesday 8th In-Store Tasting

2011-06-08T15:10:00.004-04:00

This week we are tasting two of our own bottlings, the Barrique Cellars Napa Valley Cabernet Sauvignon 2009 and Amador County Zinfandel 2009, as well as Drouhin's 2008 Oregon Pinot Noir and Cascin Adelaide's 2003 'Preda' from Barolo.

Do stop in and get out of the heat for a taste of some delicious wines.

Regular tasting hours 5PM- 8PM.

Wine of The Week - Willi Haag Brauneberger Juffer Riesling - Kabinett 2009

2011-06-07T12:36:00.007-04:00

Eager to find out how Germany’s 2009 vintage fared, to start off with, I looked no further than Willie Haag’s Kabinett Riesling.

The Haag family owns a small estate, just less than 15 acres in the middle of the Mosel valley, situated in the Juffer and Juffer- Sonnenuhr vineyards just outside of Brauneberger. Their vines, all Riesling, thrive on the steep river banks that form the valley, deeply rooted in the weather beaten slate soil.

Marcus Haag, the families winemaker of 20 plus years, has done a masterful job with the 2009 harvest. By selecting grapes with the lowest must weight (sugar level) for his Kabinett he has produced a wine with incredible balance and vivacity. It is less mineral on the nose that many Mosel Rieslings, swaying more towards gorgeous aromas of slightly sour lemon and thyme. Fermenting to a low alcohol level of 8.5% has left a relatively high amount of residual sugar (50 grams per liter) for a Kabinett. This however is countered by a life affirming acidity, one of the hallmarks of a good German Riesling, adding another dimension, taking your taste buds on a mouthwatering and appetizing ride. I recommend buying a case or two, enjoying a few while young and letting the rest gracefully age for at least the next 5 or 6 years to integrate and develop.

Schlafly American IPA Now in Stock

2011-06-02T08:45:00.003-04:00

We've just received a few cases of Schalfly's American IPA. Aware of Schlafly's other successful ventures using hops, namely their English IPA, we were all very keen to try this. It is a sublime composition of Amarillo, Centennial and Simcoe hops. Truly exhilarating with fresh citrus and pine aromas, it is bigger and bolder than its English styled cousin. The flavor holds for quite a while on the palate and leads to a magnificent clean, crisp, tart finish. Simply gorgeous.

Vermouth's & Cordials

2011-06-01T17:12:00.002-04:00

If you read Robert Simonson's Times article on European Aperitifs and are interested in purchasing some of the delightful fruity and herbaceous cordials and vermouths look no further than Schneider's.

The Becherovka or the Rabarbara Zucca Amaro make delicious pre-dinner drinks served on ice with a splash of club soda and a wedge citrus.

While Lillet and Cocchi Americano are among most interesting vermouths to make a fine Martini.