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The Virginia Wine Club

800.826.0534

www.vawineclub.cominfo@vawineclub.com

17435 Louisa RoadLouisa, VA 23093

Foundedin1988byBerkleyMitchell,theVirginiaWineClubhasgrownwiththeVirginiaWineIndustry.Th egoaloftheclubistodeliveravarietyofhighqualitywinefromacrosstheCommonwealth. Th e club has grown withtheindustry.Asawinedestination,ifVirginiahasnotyetarrived,itisonthedoorstep.

lastweek,CNNfeaturedastorybyFoodandWine Magazine writer Ray Isle outliningthe reasons wine lovers must visit Virginiawine country. In the article he explains thechallenges and opportunities, What Virginiadoes have is a wide range of soil types andclimates,inviticulturalareasthatrangefromtheChesapeakeBaytotheBlueRidgeHighlands.ManyofthebestwineriesareclusteredintheMonticello American Viticultural Area nearCharlottesvilleandinnorthernVirginia,eitherintheMiddleburgAVAornearby,butthereareimpressivewinesbeingmadealloverthestate.

As further evidence of the quality ofVirginia wines, Th e Virginia Wine Summitlast month opened with a blind tasting ofeightwines;fourfromVirginiaandfourfromprominentworldwineregions.TwohundredofsomeofthebestpalatesintheregionhaddifficultyidentifyingtheVirginiawines.

Tobefairthishasnotalwaysbeenthecase. We can trace back our wine historyto the Jamestown settlers. Th ey had suchhopesthatVirginiawouldbecomeamajorsourceofwinefortheBritishEmpire,thatin1619theysignedintolawarequirementfor each male settler to plant and tend atleasttengrapevines.littlecameofit.

Many know of Th omas Jeffersons failedattemptstogrowgrapesatMonticellobutfewknowofthetimeCharlottesvillewashometothelargestwineryintheSouth.Th eMonticelloWine Company was a Charlottesvillecooperative founded in 1873 by local grapegrowers.Itsfour-storywineryhadacapacityof200,000gallons,andwaslocatedattheendofWineStreet,nearHedgeStreet.

Th esuccessofMonticelloWineCompanybrought Charlottesville to declare itself theCapital of the Wine Belt in Virginia. Th ecompany was best known for its VirginiaClaretWine,producedwithNortongrapesitwonamajorinternationalawardin1873attheViennaExposition.Itshutdownwiththe onset of Prohibition in Virginia, whichtookeffectonNovember1,1916.

It isgenerallyaccepted that themodernVirginia Wine Industry launched in 1976when the Zonin family purchased theBarboursville Estate with the intent togrow Vitis Vinifera grapes in Virginia andmake wine. luca Paschina, Barboursvilleswinemakercarries thatdreamonproducingsomeoftheOldDominionsbestwine.

In 1980 the enactment of the VirginiaFarmWinerylawchangedtheregulationsonwine sales for farm wineries to encouragebrisk growth. It also created the positions ofState Viticulturalist and State Enologist. Th ecreation of these positions greatly encouragedthe advancement of winemaking knowledgeandtechniquesinVirginiaswinecountry.

WhentheVirginiaWineClublaunched,oftentheonlyotherwaytopurchaseVirginiawineswastovisitthewineries.Interestingly,even today, with expanded distributionand acceptance of Virginia Wine, the clubcontinuestoseekoutnewwinesandwineriestobringtomembers.

WorkingwithPresidentStewartReynolds,NeilWilliamsonchairsatastingpanelofwinelovers that annually tastes over 200wines forpotential inclusion in the wine club. Th eserathersterileeventsincludeagreatdealoftastingandspitting(isntthewinebusinessromantic).

Now in its26thyear, theVirginiaWineClub strives to deliver viticultural excellenceandexcitementwitheachandeveryshipment.Since1988wepack eachboxwith care andattention to detail so you can share in thegrowthandexcellencethatisVirginiaWine.

Fast Facts:HolidayWineGiftPromosVAWineClubover26years2014AGreatHarvest

Easy Short Ribs Braised in Red Wine Pairs with VWC Cabernet Sauvignon

Serves 4

INgredIeNts:1 Tblsp. unsalted butter1 medium onion, finely chopped1 large celery rib, finely chopped1 large carrot, finely chopped2 Tblsp. tomato paste2 Tblsp. all-purpose flour1 750-milliliter bottle dry red wine2 cups veal or chicken stock2 Tblsp. vegetable oil4 2-inch-thick, flanken-cut short ribs

with bone (2 3/4 pounds)Salt and freshly ground pepperButtered egg noodles, for serving

dIreCtIONs:1) In a large, enameled cast-iron casserole, melt

the butter. Add the onion, celery and carrot,coverandcookovermoderateheatuntilslightlysoftened,about5minutes.Uncoverandcookuntilthevegetablesarelightlybrowned,about3minuteslonger.Stirinthetomatopaste.Addtheflourandcookfor1minute,stirring.Addthewineandvealstockandbringtoasimmer.

2) Meanwhile,heattheoilinalargeskilletuntilshimmering. Season the ribs with salt andpepper, add them to the pan and cook overmoderately high heat, turning, until they arewellbrowned,about15minutes.

3) Transfertheshortribstothecasserole.Partiallycoverandcookovermoderatelylowheatuntilverytender,about2hours.

4) Transfer the ribs to a plate and remove thebones. Strain the sauce into a heatproofmeasuringcupandskimoffthefat.Returnthesauce to the casserole and boil until reducedto2cups,10minutes.Returnthemeattothesauce and simmerover lowheatuntilheatedthrough.Servetheribswitheggnoodles.

Virginia Wine Club Viognier N.V.

ItisfittingthatthefirstprivatelabelwinefromtheVirginiaWineClubfeaturesVirginiasofficialwinegrapeViognier(VEE-ohn-yay).

Viognier is historically grown in theNorthern Rhne valley. According legend,Roman Emperor Probus imported ViognierintoCondrieufromDalmatia(inpresent-dayCroatia) in 281 AD as a means of replacingthevineyardsdestroyedbyEmperorVespasian.The legend has it thatVespasian tore up theCondrieu vineyards after the locals revolted,a revolt which he attributed to drinking toomuchofthenativewine.

DennisHortonwasamongthefirsttoplantthefragrantgrapehereinVirginia.

The recently departed ODU ProfessorEmeritus Roy Williams opined TodayViognieris,Ibelieve,aniconfortheVirginiawineindustry.IwouldguessthatVirginianowproducesmoreViognierthantheCondrieu.

The Virginia Wine Club Viognierpresents a medium straw hue in theglass. The aroma is fantastic with mango,summerpeaches,andahintofpinenutsallcontributing to the tropical bouquet. Thefruitforwardattackis justatouchthinnerthanthenosemighthavesuggested.

The tropical tones continue on themidpalatewithcascadingelementsofpoachedpear, apricots, honeysuckle, orange peel andpeaches.Thefinishiscleanbutlingersslightlywith elements of vanilla, spice, and bananapulp.

The Virginia Wine Club Viognier is anexcellent greetingwine forThanksgivingoranyholidaygathering.

Wonderful with a cheese tray or spinachdipthecoolfruitinesswouldalsopairwellwithspicyAsianfoods.

DRINK NOW through SEPT. 2016

Virginia Wine Club Cabernet Sauvignon N.V.

Cabernet Sauvignon is planted all overthe world in a myriad of climates. It isusedtoproducemuchoftheworldsmostexpensivewine.Itisalsousedtomakealotofinexpensivewine.

Today, there are over 300,000 hectaresofthegrapeplantedallovertheworld.Thatismorethan741,300acres.

InVitisViniferaterms,CabernetSauvignonisarelativelynewgrape.Atsomepointinthe17th century, French wine growers crossedCabernetFrancandSauvignonBlanctocreateauniquegrapewithspecialflavorsandtough,thickskinsthatmadeiteasiertogrow.

Many cite the thick skins on theCabernet Sauvignon grape, and longmaceration,asthesourceoftheirCabernetSauvignonappealingflavorprofile.

The Virginia Wine Club CabernetSauvignon is elegant in theglasswith adarkcrimsoncolorandafullyopaquecore.Aromasofvioletsandplumdominatethearoma.

The bright attack is highlighted withbaked cranberry notes leading to theexceedingly smooth and refined midpalatewithhintsofstrawberryanddarkstonefruits.Thesmoothelegantfinishlingersnicelywithplum,pipetobaccoandcoffeeundertones.

ThisstylishvintageisanexcellentexampleofthepotentialofVirginiaCabernetSauvignon.Itssmooth,lowtannic,structureallowsittopairwellwithavarietyofsavoryfareincludingbraised beef, roasted duck or Thanksgivingturkeyespeciallywithoysterstuffing.

Blended from the best of the 2012 and2013vintagesthiswinewasbuiltfortoday,thiswinewill improve slightlywith limited cellaragingbutisalreadydrinkingquitenicelynow.

DRINK NOW through WINTER 2016

HOLIDAYWine Promos

MEM10 10%OFF3-5MONTH

MEMBERSHIPMEM15

15%OFF6-10MONTHMEMBERSHIP

MEM25 25%OFF12MONTHSORMORE

SAMPLER10 10%OFFANySAMPlERPACk

Ordernowandwewillshipwhenyourequest.

Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Pairs with VWC ViognierServes 4

INgredIeNts:1 cup all-purpose flour1 cup coconut milk1 cup finely chopped roasted, salted

macadamia nuts* (about 4 oz.)1 cup panko (Japanese bread crumbs) or

other fine dried bread crumbs4 boned, skinned chicken breast

halves (each 6 to 7 oz.)2 Tblsp. butter2 Tblsp. olive oil1 cup chopped shallots1 Tblsp. chopped ginger1 Tblsp. chopped garlic1 cup reduced-sodium chicken broth1/2 cup Viognier or other dry white wine1/2 cup freshly squeezed orange juice*

(from about 2 oranges)Kosher saltfreshly ground black pepper

dIreCtIONs:1) 1. Preheat oven to 375. Put flour and

coconut milk in separate wide, shallowbowls.Inanotherbowl,mixnutsandpanko.Rinsechickenandpatdry.Sprinklealloverwithsaltandpepper.

2) Put2tbsp.butterand2tbsp.oliveoil inalarge fryingpanovermediumheat.Dredgechickeninflour,shakingoffexcess;dipintococonut milk, letting excess drip off; thenpress into nut mixture to coat on all sides.Reservecoconutmilk.laychickeninfryingpan ina single layerandcookuntilgoldenbrownonthebottom,3to4minutes.Withaspatula,turnpieces(takingcarenottobreakoffnutcoating)andbrownontheotherside,2to3minuteslonger.Transferchickentoabakingpanandbakeuntilnolongerpinkincenterofthickestpart(cuttotest),15to20minutes.

3) Meanwhile, wipe any scorched nuts frompanwithapapertowel.Ifpanisdry,add1Tblsp.eachbutterandoliveoil,thenshallots,ginger,andgarlic.Cookovermediumheat,stirring often, until beginning to brown,about 5 minutes. Pour in broth, wine, andorangejuice.Boiluntilliquidisreducedbyabouthalf,8to10minutes.

4) Pourmixtureintoablenderand,holdingliddown tightlywith a towel,whirl until verysmooth. Return sauce to frying pan andadd1/4cupreservedcoconutmilk(discardremainder)andsaltandpeppertotaste;stirover low heat until hot, then pour into asmallbowl.

5) Spoon Coconut Pilaf onto plates, top withchicken,andservewithsauce.

*Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

Editors Note:byNeilWilliamson

IamthrilledthatthisshipmentmarksthelaunchoftheVirginiaWineClubprivatelabel.Overtheyears,wehaveoftenconsideredcreatingaspecialwineforourmembersbut,foranumberofreasons,theprojectdidnotmoveforward.EarlierthisyearwhenmydearfriendsDanlaymanandwinemakerBradHansenfromPrinceMichelVineyardsreachedoutwithacoupleofunbelievablewines,StewartandIknewthetimewasright.(FulldisclosureIworkedwithDanandBradintheearly2000s).AsIhavewrittenmanytimeswineisaboutaplacebutnotonlyaplaceaboutaspecifictimeinthatplace.TheVirginiaWineClubwinesareveryrepresentativeoftheirvarietals.Inadditiontotheprivatelabel,wehavealsobeenverybusyworkingonournewwebsite(tobeunveiledsoon).Inrecentweeks,IhavebeenvisitingwithwineriesofallsizesthroughouttheCommonwealth.IcantellyoutheVirginiawinetrailishopping.OneMondayafternoon,IranintoanotherfriendandVirginiaViticulturalVeteranVineyardConsultantChrisHill along theVirginiawinetrail.Itooktheopportunitytoaskhisviewsonthe2014Harvest.HeindicatedmostofhisclientswereabletobringintheirfruitpriortothelateOctoberrains.Chattingupotherindustrycontacts,IknowsomethathadfruithanguntilHalloween(thatsoundsscary).Whilethereweresomegrumblingsabouttherainsmostvineyardownersindicatedthattherewassignificantlylesswildlifepressureonthevineyardsthisyearascomparedtolast.Inaddition,winemakersseemtoberatherhappywiththequalityofthe2014harvest.OnewinemakerindicatedtomethathedidnothitthetextbookBrixlevelsbutfoundtheflavorprofilestobeunbelievable.Heworriedthatwinemakerswhowerewaitingforthenumberstoincreasemighthavewaitedtoolongtobringintheirfruit.Nowthattheharvestisinthebooksandthewineisinthewinery,themagicbeginsIknowIameagertotastethe2014vintages.Inclosing,pleaseremembertheVirginiaWineClubisamostexcellentChristmasgift.Calltheofficetogetdetailsonourspecialoffers.Asalways,butespeciallyinthisThanksgivingseason,thankyouforallowingmetobeapartofyourVirginiaWineJourney.RespectfullySubmitted,NeilWilliamsonEditor,VirginiaWineJournalChairman,VirginiaWineClubTastingPaneleditor@vawineclub.com

Racking wine:Rackingisthenextstep,aftertheinitialmorevigorousfermentation.Simplyputrackingissiphoningthewineoffofthedeadyeast,knownaslees,intoacleancontainer.

Therearetworeasonstorackwine.Firstithelpsclarifythewinebutitcanalsopreventoffflavorsfromthedecomposingyeast.

Over time yeast and other sediment will precipitate out of the wine and settle to thebottom.Thecloudinesswilldissipatewitheachsuccessiverackinguntilitsnearlyclear.

Somewinemakersrackonlyonceandotherswillrackfourorfivetimesdependingupontheflavorprofiletheyregoingforandhowcleartheywantthewine.If,forinstance,youregoingtobeclearingyourwinethroughfiningyoudonthavetorackthewinesomanytimestogetitclear.

Gettingthewineoffoftheyeastasitdecomposescanpreventoffflavors.Whilesomewinesareagedontheyeast(especiallyChardonnaycalledSurlie)youreallyneedtoknowwhatyouredoingtodothissuccessfully.

Source: Winemakers Academy

Vincabulary (n.) Vin-kb-yoo-lehr-ee

Next Ship Date: Monday, December 7, 2014If youll be out of town, please alert us to hold your wine until your return.

RapidanRiver,PrinceMichelVineyardssecondarylabel,hasbecomesynonymouswithwell-balanced fruit wines. The Rapidan River Peach is no exception. Presenting in the glass in asubduedgoldenrodhuethearomaislikesmellingsummerripepeaches,apricotsandhoneysuckledominatethenose.

Theviscoseattackisslightlysharpwithahintofgreenappleunderthemoredominantpeachovertones.Thecascadingmidpalateisdominatedbybakedyellowpeacheswithasuggestionofapricotsandbanana.Thefinishiscleanwithminorflavorsoforangeblossomslingering.

Tastingverywellnow,thiswinewillnotimprovewithage.Servecoldasanaperitiforasanafterdinnerwine.Ilikethiswinewithvanillaicecreamasadelightfullydecadentdessert.

DRINK NOW

November Sweet Wine SelectionRapidan River Peach