two award-winning wines - the california wine club sylvester.pdf · the story behind the wines......

2005 Kiara Private ReserveCabernet Sauvignon

• 91 points, California StateFair; Silver Medals, Taster’sGuild International WineCompetition, L.A. InternationalWine Competition; 85 points,Wine Enthusiast.

• A full-bodied Cab with warmspice and cinnamon on thenose, black cherry and candiedapple flavors and a blackpepper finish.

• This Cab was sourced fromboth the Sylvester estate (46%)and Carson Vineyards in PasoRobles (54%).

• After hand harvest in October, fruit was gently crushed.Winemaker Jac Jacobs fermented the lots with commercial yeast.

• This wine aged in French and American oak barrels for 16months. The final blend included 4% Merlot.

• “This is a blockbuster Cab, not enormous, but extremelymouth-filling with tons of body and great fruit,” says Jac.

• Terrific with Peppercorn Steak. “It goes well with anythingbig, from grilled meats to BBQ, red, and game meats.”

• Enjoy now or hold five to seven years.

• Alcohol: 14.5%; pH: 3.64; Total Acidity:0.66g/100ml; Cases Produced: 2,756;Bottling Date: May 2007;Release Date: August 2007.

Tasting Room Retail $18 Restaurant Wine List Price (If you can find it): $27 - $33

TWO AWARD-WINNING WINESFROM PASO ROBLES WINE COUNTRY

SYLVESTER VINEYARDS & WINERY

It’s Easy to Reorder These Wonderful Wines!

800.777.4443Save up to 39% while these wines are available.Call today or visit our online winestore at cawineclub.com For other available wine selections, please see page 10.

The California Wine Club® · www.cawineclub.com · 1-800-777-4443

Member Reorder Price - Just $10.99/Bottle Save 27% off Tasting Room Retail

Member Reorder Price - Just $10.99/Bottle Save 39% off Tasting Room Retail

2006 Kiara Private Reserve Chardonnay

• Silver Medal, San FranciscoChronicle Wine Competition;Bronze Medals: Taster’s GuildInternational Wine Competition,Orange County Fair, CentralCoast Wine Competition.

• Aromas of gardenia andgrapefruit fill your glass of thisluscious Chardonnay. Full onthe palate, with flavors of Meyerlemons and orange blossom.Love that buttery, caramelfinish!

• Sunny Slope Farms in PasoRobles was the source of fruitfor this Chardonnay.

• After hand harvest in October, fruit was sorted, thenfermented in stainless steel tanks. Winemaker Jac Jacobs thenpressed the wine to new French oak barrels. Two percentSauvignon Blanc was added prior to bottling.

• “We are very proud of our Kiara line of wines. We take careto find the best vineyards we can for each bottling, then

handcraft the wine in the cellar to our highest standards,”says Winemaker Jac Jacobs.

• A wonderful companion to grilled Alaskan Salmon,grilled pork or chicken, or lighter meats and pastas.

• Enjoy now or hold up to three years.

• Alcohol: 14.5%; pH: 3.64; Total Acidity: 0.48g/100ml; Cases Produced: 4,762; Bottling Date: October – November 2007; Release Date: May 2008.

Tasting Room Retail $15 Restaurant Wine List Price

(If you can find it): $21 - $27

Tasting Notesfrom Bruce & Pam

“America’s most popularwhite and red varieties,

handcrafted for yourholiday table.

Salud!”

32 185

points!91

points!

Welcome New Members!From food and wine pairing suggestions, to reordering a

favorite wine or sending a gift, Personal Wine Consultants giveyou one-on-one attention. Please call and let us know what

we can do for you! 1-800-777-4443.

Chef Alert!

If you traveled down a little country road on the eastside of Paso Roblesduring its huge Paso Robles Wine Festival, you may have visited

Sylvester Estate Winery and noticed two fellows toiling in the kitchen.They were Walter Fillipini, a trained culinary chef and the son-in-law ofwinery founder Sylvester Feichtinger; and Mike Bankston, the winerygeneral manager. Food and Sylvester go together like a cork and bottle –and Walter and Mike team up at the festival to make sure nobody forgetsit!

But how could anyone forget, when each day Sylvester’s spacious, friendlytasting room offers up bits of cheese or chocolate to sample, along withSylvester wines? Gourmet food items are just part of the landscape here,like Sylvester’s unique “Cheese Society” – a wine club that pairs unusualcheeses from around the world with Sylvester wines.

Food and wine is a Sylvester tradition … and a family focus…

Holiday Party Tips . . . . . . . . . . . . . . . . . . . . 4

Recipe: Saganaki . . . . . . . . . . . . . . . . . . . . . 4

In Our Email Bag . . . . . . . . . . . . . . . . . . . . 4

A CWC Holiday Dinner Menu& Wines: Peju Province . . . . . . . . . . . . . . 6

Joy to the World, with Wine! . . . . . . . . . . . 8

Up Close & Personal: Lesley Berglund,Aged Cabernet Trust . . . . . . . . . . . . . . . . 9

Reorder Your Favorites . . . . . . . . . . . . . . . 10

The Lure of Sparkling WineBy Charlie Olken, CWC Guest Editor . . . . . 12

IN THIS ISSUE:

On the Cover: Peace on Earth.

The Story Behind The Wines...

A Home for Food, Cheese & Wineat Sylvester Vineyards & Winery

Wine and cheese pairing in the Sylvester tasting room. From left to right: MichaelBankston (General Manager), Bruce Boring, Zina Miakinkoff (tasting room), Jac Jacobs(Winemaker), Meghan Askin (Sales Director), David Haggemark (Vineyard Manager),

Michael Barreto (Assistant Winemaker) and Pam Boring.

Continued on page 5

Sylvester Vineyards& WineryLocation: Paso Robles, San Luis Obispo County(mid-way between Los Angeles andSan Francisco)

Owners:The Feichtinger Family

Winemaker:Jac Jacobs

Established: 1990

Annual Production: 70,000-80,000 cases

Website:www.sylvesterwinery.com

CWC Wines Featured:• 2005 Kiara Private Reserve

Cabernet Sauvignon• 2006 Kiara Private Reserve

Chardonnay

“Making good wine is a skill. Fine wine isan art.”

—Robert Mondavi, “Harvests Of Joy,”Autobiography

Saganaki

(serves 8)

8 oz. Kasseri cheese, shredded3/4 tsp. red wine vinegar3/4 tsp. lemon/orange juice1/4 tsp. dried oregano1-1/2 tablespoons brandy1 baguette, sliced

Melt Kasseri cheese over medium heat in a skillet,stirring occasionally. Whisk the vinegar, lemon juiceand oregano into cheese and whisk to blend. Rimwith brandy and ignite. Serve immediately with slicedbread and a glass of Kiara Reserve Chardonnay!

“Saganaki is a recipe brought over from the last winerythat I worked for, Topolos Winery in Sonoma County,”says Sylvester winemaker Jac Jacobs. “The Topolosfamily are of Greek heritage and this appetizer by ChefMichael Jones was a constant favorite that was served inthe restaurant and at every event. Here at Sylvester,Michael Jones has put some special touches to the recipeand it is a guaranteed crowd pleaser!”

For the Host, the Cook, the Guests … and the Pets!For the Host…• Make sure you have enough wine. 1 bottle = 4-6

servings• Have a cleaner handy for red wine spills. (half

hydrogen-peroxide/half Dawn® liquid soap can work)• Make sure your wines have rested for at least a week

(avoid bottle shocked wines).• Have beverage choices for non-wine or non-alcohol

drinkers. Serve your red wines at room temperature,your white wines chilled.

For the Cook…• Do some research before deciding on your wine/food

pairings.• Prepare as much food as you can the day before.• If a recipe calls for wine, use a good wine

(no “cooking” wines!)

For the Guest…• Wow your hosts with a gift of wine—but don’t expect

them to serve it!• If you like a wine, ask your host about it—everybody

loves it when choices are appreciated.• Have a plan for getting home safely; Designated Driver

(DD) strategies include: carpooling with others (fewerDD’s needed); DD tastes and spits; taxi service.

For the Pets…• Stay in one room. That way no one will step on you

by mistake.• If you must go out… Cats: do not jump on the table to

bat the wine corks onto the floor. Dogs: do not wagtails near Riedel glassware.

• Do not sleep on guests’ coatsstacked on bed—hey, you’re

not allowed up there at all!In Our

Email Bag“What could be better…”“California Wine Club membership is fun.What could be better than receiving an unexpected shipment of new wines to try everymonth—and then getting to purchase additional bottles of the ones you love at a great price!”

—Dennyce Korb, SD


Fun FactIf you read wine journals, you are aware that more winemakers (and consumers) are worrying aboutthe high alcohol levels appearing in mostly red wines. They feel such wines aren’t as elegant or drinkable as their lower alcohol counterparts.

Here is another reason why wineries might thinktwice about bottling a 15.0% alcohol Cab: it coststhem money. The federal government charges a$1.07 per gallon tax on any wine at 14% alcohol orbelow. The charge zooms up to $1.57 per gallon forwines at or above 14.1%. For the small winemakerproducing 5,000 cases of a very ripe, alcoholic red, that’s more than $7,000 to the feds.

Ouch!

Holiday Party Tips

Four Distinct TiersNo matter what the tasty meal or treat,everyone at Sylvester knows that wine is thestar, and Winemaker Jac Jacobs and AssistantWinemaker Michael Barreto handcraft four

distinct tiers of Sylvester wines. Jac, who made wine for 12years at Topolos Winery (a CWC alumnus!) and wasmentored by the likes of Andre Tchelistcheff and JohnParducci, has been with Sylvester since 2003. Sylvesteroffers Sylvester wines (“very fruit forward, everydaywines”); Kiara (“more of a reserve package, better lots”); LeVigne di San Domenico (“very small lots, not made everyyear”) and Nikiara (“a Meritage wine that has won manyawards”). Included in the wine line-up are Sauvignon Blanc,Chardonnay, Sangiovese, Cabernet Sauvignon, Merlot, Pinot

Noir, Syrah, Zinfandel, and a Rosé.

The Kiara label takes most of Jac’s time andis a favorite with Princess Cruises. Our CWC selections (the Kiara Chardonnay and Cabernet Sauvignon) show why. “ThisKiara Cab is the best seller we’ve ever had.And the Chardonnay is big and delicious,”notes Jac.

Sylvester Continued from page 3


Continued on page 8

From Eggs to CabSylvester Feichtinger, an enterprising Austrian whofounded Sylvester, is a man whose passions are food andwine. He bought the winery site, Rancho Robles, in theearly 1960s and transitioned it from hay and cattleproduction to vineyards by 1982, planting 170 acres ofvines and 100 acres of pistachios. Meanwhile, Sylvesterbuilt up an egg distribution empire, eventuallypurchasing land in Costa Rica for cattle, teak andbiofuels.

Amid all of these agricultural pursuits, Sylvester’s loveof wine only increased, and he was joined in theenterprise by his daughter, Sylvia, and her husband,Walter. Both share Sylvester’s gourmet passion; theirPeacock Cheese Company supplies internationalcheeses to many clients includingPrincess Cruise Lines and Sylvester’s“Cheese Society” members. “Clubmembers receive cheese and winetwice a year, in the colder months,”says Mike. “Peacock Cheese alsosells salmon, fine meats, pastas, oils,Italian tomato sauces, chocolates,and pastries… I think we shouldstart our own Sylvester Dean &DeLuca,” he laughs.

Jac Jacobs, Winemaker and MikeBarreto, Assistant Winemaker.

Sylvester Public Relations Manager Meghan Askinwith some of the many Sylvester tasting room wares.

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TiburonTiburonTiburon

Tiburon


One of the Napa Valley’s most beautiful and prestigious wineries, Peju Province, is our “Guest Chef” for CWC’s Holiday Dinner Menu. Tony Peju and his team have been crafting premier Napa bottlings for more than 25 years.

Peju’s winemaking and culinary staff have paired Peju wines with this holiday meal. CWC recently featured two of thesewines – the Peju Provence Red/White Proprietary Blend and the Peju 2005 Napa Valley Cabernet Sauvignon – both winesare still available. We hope you enjoy this gourmet offering from CWC and Peju Province. Happy Holidays!

AppetizerRosemary, Scallop & Shrimp Skewers

Paired with Peju ProvenceRed/White Proprietary Blend

Yield: 6 appetizers, 1 skewer/person

12 medium shrimp6 sea scallops, cut in half1 Tbsp chopped rosemary (fresh if you can)3 Tbsp olive oilJuice of 1/2 lemon2 garlic cloves, crushedSalt & pepper6 thick slices smoked bacon; cut each slice

in fourths.

For the marinade, whisk together rosemary in abowl with the olive oil, lemon juice, garlic, and saltand pepper to taste.

Add the shrimp and scallops, toss to coat evenly,cover and let marinate for about 1-2 hours.

To assemble the skewers:Thread the bacon, shrimp and scallops alternately

onto the skewer.Pre-heat the broiler. Broil the skewers for about 7

minutes, basting them with the remaining marinade.Serve immediately.

Main DishRoasted Cornish Hens Stuffed with

Prunes & SagePaired with 2005 Peju Napa Valley

Cabernet SauvignonYield: 6 servings

1-1/4 cup pitted prunes, cut in half1 cup Peju 2005 Napa Valley

Cabernet Sauvignon1 stick of butter3 small yellow onions, diced6 small stalks of celery, chopped10 garlic cloves, minced3 Tbsp olive oil3 tsp fresh thyme, chopped4 tsp sage, choppedSalt & black pepper6 Cornish Hens

Soak the prunes in the Peju CabernetSauvignon for about one hour until they are soft.

In a large sauté pan melt 4 Tbsp butter, add the onions;cook until translucent. This will take about 8-10 minutes.

Add the celery and garlic, cooking another 3-4 minutes.Remove from heat and add the prunes along with their

soaking liquid, the thyme, sage, along with salt and pepper totaste. Stir well to incorporate all ingredients.

Stuff the Cornish Hens, gently, with the mixture. You willneed to tie the legs together. Sprinkle with salt and pepper,place them on a rack in a roasting pan. Roast them for about12 minutes at 500°F; reduce the oven temperature to 400degrees and cook another 12-15 minutes or until juices runclear. During the cooking time baste the hens with theadditional butter.

Before serving untie the legs and cut the hens in half sothat the stuffing is visible. Enjoy!

Peju’s distinctivetower is a Napa

landmark.

A CWC Holiday


Dessert

Frozen Bing Cherry SouffléPaired with 2005 Peju Napa Valley Merlot

Yield: 6, 3 oz. servings

1-1/2 cups dried Bing Cherries1 cup 2005 Peju Napa Valley Merlot or any other fineMerlot

The day before you make this recipe soak the cherriesin the Merlot. Stir them well about every 4 hours so that allthe cherries get a chance to fully soak in the Merlot andplump up.

1/3 cup sugar1/3 cup water

In a saucepan, combine the cherries, the rest of thesoaking liquid, sugar and water. Bring to a boil, stirringuntil all of the sugar is dissolved. Simmer on medium lowheat for 5-10 minutes until the liquid has begun to thicken.Let this cool completely.

For the Italian Meringue:3/4 cups sugar1/3 cup water4 large egg whites2 cups very well-chilled heavy cream

In a small saucepan combine the sugar and the waterand bring this mixture to a boil, stir well until the sugar hasdissolved. Boil the syrup until the mixture reaches 248degrees on a candy thermometer. Remove the pan fromthe heat.

While the sugar is boiling, beat the egg whites with justa pinch of salt until they hold soft peaks…with the mixerstill running add the 248 degree syrup in a slow stream,continually beating at medium speed until it cools to roomtemperature. This will take about 8 minutes.

Fold the cooled cherry mixture into the meringue verygently.

In another bowl, beat the cream until it holds stiff peaks.Fold this into the cherry mixture very gently. Spoon thismixture into a freezer-proof glass bowl with lid; smooth thetop, place in the freezer for at least 4-6 hours. You caneasily leave it overnight.

Side DishOrzo with Sautéed Onions

Bring 2 quarts of salted water to a boil.

Add 1 cup of orzo and cook for 12 minutes, drain.

In a skillet melt 4 Tbsp. butter and add 2 onionsthat have been chopped.

Add the onions to the orzo and stir. Add salt andpepper to taste if needed. Serve immediately.

Dinner MenuStatuary in Peju’sbeautiful gardens.


UNCORKED® is published monthly by Bruce and Pam Boring, Proprietors.The California Wine Club® · 600 Via Alondra, Camarillo, CA 93012Reorder your favorites, update your account and send gifts online at www.cawineclub.com.Pam Boring: PresidentBruce Boring: Vice President Sales and Marketing

Judy Reynolds: Editor, writer, photographerTapia Studios: Graphic DesignersTo send or receive information on the CWC and a complimentary issue of Uncorked®,please call us at 1-800-777-4443 or fax toll-free at 1-800-700-1599.www.cawineclub.com

Sylvester Continued from page 5

Vineyards and Techniques All these wines are possible because the Sylvester team is on thelookout for other vineyards that can enhance its own estate so ably tended by Vineyard Manager David Haggemark. “Our estate is flat and slightly rolling, so we have a few outside vineyards with steeper slopes. We selected these vineyards for their differentflavor profiles,” explains General Manager, Mike. Once the fruit is harvested, the winemaking team is free to work their magic in the cellar.

“Our winemaking philosophy? You gotta be fruit forward,” Jac adds.You can be complex, and still be fruit forward.” Jac is not a fan ofnew oak, because it takes the focus off the fruit. He is alwaysexperimenting to get the perfect balance of oak to fruit. “In 2004, Ibought 29 different kinds of oak barrels, broke them into five groupsand put five wines into them.” This kind of detailed explorationtakes time and passion. “We never say, ‘good enough.’ What can wedo to increase our quality? Everyone here is committed to doing the best.”

Doing the best, and toasting the results with both wine and food atthe end of a hard day. That’s wine Sylvester-style at a family winerythat is sure to win your admiration for its enterprising spirit, yummygourmet goodies and cheese, and outstanding Paso Robles wines!Visit them at 5115 Buena Vista Dr., Paso Robles, CA 93446; Phone: 805-227-4000; Fax: 805-227-6128. Or visit www.sylvesterwinery.com. And remember to say “cheese!”

To Your Health

Joy to the World...With WineFor thousands of years, people have knownthat wine, in moderation, brings good thingsto life … like optimism, companionship andjoy. All are clearly essential to health andhappiness.

We lead such busy lives, it’s often hard toslow down. Wine helps us to unwind. It’s

easier to put up ourfeet and turn off theday’s worries when aglass of wine is byour side!

The same holds truefor retired folks andseniors in carehomes. A glass ofwine with dinner isjust what the doctororders in some ofAmerica’s nursinghomes, where

management recognizes that wine can helpthe elderly to relax and to sleep more easily.

Wine brings joy to the young, too. Wine is a new and exciting discovery for the 20-somethings who are known as “Millennials.”They are the fastest growing demographicfor wine consumption in the United States,and they are really having fun exploring allkinds of wine.

Champagne at weddings, Chardonnay bythe pool, Zinfandel with the pizza, Syrah bythe fire … wine brings joy to the world inso many ways, it’s impossible to count them.And we don’t have to! We only need to liftour glass and take in the pleasure this age-old messenger brings. Salud! CWC owners Bruce and Pam Boring sample delicious cheeses with their

Sylvester wines on their visit to Paso Robles.

Name: Lesley BerglundTitle: CEO, The Aged Cabernet TrustMost Memorable Wine: “It was an informal tasting I didwith a group of friends at our family’s Oak Knoll Ranch,under the oak trees, as the sun was setting. We had five10-year-old Cabs—Heitz, Jordan, Phelps, Clos du Val,Mondavi. We shared bread, wine and an insane amountof great Cabs with friends in the industry. Some of mywinemaker friends had never even hadsuch an opportunity…”

• • •Wine industry entrepreneur Lesley

Berglund hails from a family that hasbeen doing business in the Napa Valleysince the mid-1800s. With an M.B.A.from Harvard and an intimate knowledgeof Napa, Lesley was perfectly positionedto become CEO of The Aged CabernetTrust, and to co-venture with CWC onour newest club, The Aged CabernetSeries. Below, she sheds light on how andwhy The Aged Cabernet Trust began andwhat you can expect with The AgedCabernet Series.

Uncorked®: What kind of Cabernetdoes The Aged Cabernet Trust buy?

Lesley: Our wines represent what I callthe “first growth”, traditional California Cabernet labelslike Jordan, Phelps, Mondavi. They also represent somenewer producers that we knew would age well, such asVine Cliff and Delectus. But we don’t take risks on abrand. We use our confidence and expertise to addsome younger wineries to the portfolio.

What you won’t find in this program are the cultwines. They are extremely high-priced. Our wines willappreciate in quality and price over time but aren’t sohigh priced that when aged, they would not beaccessible for most wine lovers. Depending on thevintage, we release the Cabs within 10 to 13 years fromthe bonded, temperature-controlled Napa warehousewhere they have remained since we purchased them.

Uncorked®: When did you become involved inThe Aged Cabernet Trust?

Lesley: In 1990, George Schofield, a former CFO atRobert Mondavi Winery who first began the AgedCabernet Trust, sponsored my thesis at HarvardBusiness School to help him figure out how to sell the$4 million dollar collection of aging Cabernet he held.In the end, rather than writing him a report, I handed

him a business plan and said I ammoving back home to Napa, sell thewines to me. In 1995, I took over theinvestment company and later renamedit The Aged Cabernet Trust. Most ofthe investors stayed on. Some havebought wine every vintage since 1981and are now investing in their 25thvintage.

Uncorked®: Why did you decideto co-venture with The CaliforniaWine Club® to create The AgedCabernet Series?

Lesley: Over the years, beyonddeliveries taken by the originalinvestors, I have been selling the winesthrough a few high-end channels. But Iwas looking for a strategic partnershipto really showcase this special

collection, and am now pleased to have developed thisrelationship with CWC.

• • •The Aged Cabernet Series is our newest and most exciting

wine club. Each month features two prestigious Napa ValleyCabernets, aged 10 to 15 years and ready to drink now.

Members may choose to receive shipments monthly, everyother month or quarterly. Shipments average $150-$235,include 3-day delivery service and a detailed color newsletteroffering history on the wine, the winery and tasting notes from“then” and “now”.

To experience these elite wines, please call us at 1-800-777-4443. Gift memberships are also available.

Up Close & Personalwith

Last month, we featured Part I of our Up Close & Personal interviewwith Lesley Berglund, Napa wine entrepreneur now co-venturing withCWC on our new and exciting club, The Aged Cabernet Series. Below, uncork Part II...

Lesley Berglund

www.cawineclub.com · 1-800-777-4443

Part II

The California Wine Club® · www.cawineclub.com

1.800.777.4443

A Message from Bruce & PamWe are often asked “which wines have you featured in the past and how can I reorder them?” The wines listed here are all recent club features, each one has been hand-selected by us and comes with our 100% guarantee. Whether you would like to try one, or all of them, please call or visit our website to place an order…in fact, feel free tomix a case with 12 different wines!

Please remember that the wines we feature come from small “mom & pop” wineries and supply may be limited.

Page 10

YOUR WINE STORE – Reorder Your Favorites!

• This wine just received a “Recommended”review from Sante magazine (May 2008). Weexpect many more great kudos in the monthsto come!

• Bright layers of cherry and fresh plum, spicy oak, vanilla and coffee lead to notes of cocoaand a smooth finish.

• Wonderful with beef, rich red Italian sauces,grilled beef and sausage and aged full-flavoredcheeses.

Bocage 2005 Monterey Merlot

• With its aromas of dark berry and spice, the distinctive taste of loganberry and blueberryfruit is the hallmark of this Cal-Ital wine. This isa balanced wine with soft tannins—an easydrinker!

• Great with veal dishes, lamb chops, wild gameor bird. Or go to Mosby’s website and pair withPasta Puttanesca or Jeri’s Buffalo Stew!

2006 Mendocino Sangiovese

Normal Retail: $16

Normal Retail: $26

• Gold Medal, Tasters Guild; Silver Medal, Grand HarvestAwards; Double Silver Medal, Lodi International WineAwards; 86 points, Wine Spectator.

• Flavors of pepper and strawberries, Bramble berries with coconut and hints of truffle and vanilla...

• Food-friendly Zinfandel terrific with pasta, Italianantipasto and salmon.

2004 Sierra Foothills Zinfandel‘ZinMan’

Normal Retail: $16

• Gold Medal, San Francisco Chronicle

• On the nose blueberries, incense and Asian spices lead to flavors of nougat, raspberry and creamyvanilla.

• A standout wine with many foods including lamb andspicy Asian cuisines.

Perry Creek 2004 El Dorado Syrah

Normal Retail: $17

• With its aromas of ripe melon and honeysuckle,La Donna reminds you of a summer’s day.Citrus and green apple dominate the palate,and the finish is dry and long.

• Terrific with Roasted Butternut Squash soup,Scallops sautéed with garlic, Chicken Piccatawith capers, and simple pasta dishes.

La Donna Non-Vintage VinoBianco di Santa BarbaraCalifornia White Wine

Normal Retail: $14

• Gold Medals, New World Int’l. Wine Competition,Critic’s Challenge Int’l. Wine Competition; WineEnthusiast, “Editor’s Choice” (Nov. 15, 2007); 90 points, International Wine Review (Jan. 31,2008); Best in Class, Monterey County WineChallenge 2008.

• This unoaked wine fully expresses its fruity and crisp character. It has a fresh nose of lemon,citrus and tropical aromas and a mouthful offruit.

Bocage 2006 Unoaked Monterey Chardonnay

Normal Retail: $15

SAN SABA VINEYARDS - Monterey County

MOSBY WINERY & VINEYARDS - Mendocino County

Bestin Class

90points!2

1

PERRY CREEK VINEYARDS - El Dorado County86

points!11

Our latestSpecialEdition!

These Recent Selections are Available, Just $10.99 per Bottle.

The world is heating up and it looks like the trend will continue. That means mixed news for wine.European winemakers, for example, are loving it. France’s Bordeaux region enjoyed some terrific recentvintages due to greater heat. Germany’s Rhineland is producing some of its best ever vintages.England now boasts 400 wineries. But regions like Napa and Sonoma are liable to have challenges with much increase in temperature. Most of the world’s wine is grown in areas where temperaturesaverage between 58°F to 68°F, for example. As the world heats up, winegrowing will thrive in otherregions like Canada and New York. What to do? Buy up and cellar ageable wines.

Time toCellarMoreWine?

PEDRONCELLI WINERY - Sonoma County

• Critics Award, Critics Challenge; 97 points, Wine X Magazine justwinepoints.com; 87 points WineEnthusiast; 86 points and “Highly Recommended,”Beverage Testing Group; 4 Silver Medals.

• Garnet red in color, this wine is a full-bodied favorite at Pedroncelli, with aromas of ripeblackberry and spice. Jammy flavors blend withnotes of pepper for a lengthy finish.

• A welcome companion with spaghetti, manicotti,beef stew, pizza and much more!

2005 Dry Creek Valley ZinfandelMother Clone

Normal Retail: $17

• Critics Platinum Award, 2007 Critics Challenge,San Diego, CA; 89 points, “Highly Recommended”World Value Wine Challenge, Beverage TestingGroup; 3 Silver Medals.

• Royal purple in color, this Petite Sirah is a rich pourof blackberry, black pepper and chocolate flavors.This deep and complex wine will benefit fromdecanting and “breathing” before you serve it.

• Wonderful with goat cheese, chocolate, roasted vegetables and prime rib.

2004 Dry Creek Valley, FamilyVineyards Petite Sirah

CriticsAward

86points!

87points!

97points!4

89points!3

CriticsPlatinum

Award

Normal Retail: $17

SUNSTONE VINEYARDS & WINERY - Santa Barbara

JEPSON VINEYARD - Mendocino County

CENTURY OAK WINERY - Lodi

• Previous vintage won four Gold Medals and one Silver Medal.

• Fragrances of blackberry, dark cherry and pepper. The beautifully balanced fruit and oaklead to a long finish.

• A good choice with all the usual “red wine suspects” – roast beef, hamburgers, lasagna,pizza and more!

2003 Lodi Estate Cabernet Sauvignon

• Ripe flavors of black cherry, prune,and blueberry lead to muted vanillaand spice notes.

• Previous vintage won a Gold medal at the 2007 Critics Challenge Tasting.

• Wonderful with grilled meats includingbeef rib eye, tri-tip or grilled porkchops.

2005 Santa Ynez ValleySyrah

Normal Retail: $17

Normal Retail: $21

• 1 Gold Medal, 4 Silver Medals, 4 Bronze Medals; Wine Label Award: Orange County Fair, 2nd place“Best Use Of Color.”

• A rustic, smoky red rich with fragrances of wild strawberries and sweet tobacco delivers flavors ofwintergreen and cocoa and a smooth finish.

• Perfect to pair with calzone stuffed with goat cheese and braised greens, a lamb dish or cheese plate.

Jepson 2003 Estate MendocinoRed Wine

Normal Retail: $18

• This off-dry wine is bright and fresh, with aromas of white stone fruit and a spritz oflime. A summer quaffer, to be sure!

• A super companion to Mexican foods with spicy chiles as well as seafood stews andeven Thanksgiving dinner. It is a natural as anaperitif.

Non-Vintage MendocinoSummertime White Table Wine

Normal Retail: $16

• This wine was not aged in oak, but rather kept in tanks to preserve all of itsbeautiful floral/fruity essence.

• Crisp citrus and tropical fruit flavors with a hint of peach and mineral.Medium-bodied, with a dry finish.

• Great with cheese platters, dried fruit,fresh salads, white fish or sushi.

2007 California Viognier

Normal Retail: $19

• A blend of 50% Cabernet Sauvignon and 50% Petite Sirah.

• This dark red wine is a real show off, boasting rich aromas of ripe red fruit and deep berryflavors.

• Delicious with Tex Mex, lentil stew, Eggplant Parmesan, pepper steak and chocolate cake!

2005 Red Table Wine

Normal Retail: $16

Bestof Class441

www.cawineclub.com · 1-800-777-4443

Mark Twain, perhapsour leading Americanphilosopher ever, hadthis to say about myfavorite tipple, “Toomuch of anything is bad,but too much Champagneis about right”. WinstonChurchill would have agreed,for it was he, in paraphrasingNapoleon, who commented, “Invictory I deserve it; in defeat, Ineed it”.

But it was Lily Bollinger of the famousChampagne winery east of Paris, whosaid it best, “I only drink Champagnewhen I’m happy. . . . and when I’m sad.Sometimes I drink it when I’m alone. Butwhen I have company, I consider itobligatory. I trifle with it if I am nothungry and drink it when I am.Otherwise I never touch it . . . .unless I’m thirsty”.

No other wine brings out suchwholehearted praise and such great joy when we drinkit. In the Olken household, a good bottle of the bubbly,whether from France or more often from California, ispart of virtually every get-together. There is somethingabout a tasty glass of fizz to set the evening off on theright track.

It matters not whether you show up at our doorstep forthe Fourth of July or my children’s weddings or for NewYears Eve, you are going to get greeted with a well-chilled bottle of the bubbly. We serve it with fingerfoods like smoked salmon on toast and with oysters onthe half shell. Mrs. Olken makes wonderful onionsandwiches from a recipe featured in the James BeardCookbook, and we often bring it to the table with firstcourses like sautéed scallops or salmon mousse.

There are those, although I am not one of them, whowill even drink their Champagne with red meats. I willstick to my Cabernets and Pinot Noirs, thank you. But,almost any food short of that will work with a goodbottle of the bubbly. Just remember to chill it down for acouple of hours because sparkling wine is naturally highin grape acidity and also contains a wee bit of sugar, andthe wine comes into its best balance when well-chilled.

The Lure of Sparkling Wineby Charlie Olken, CWC Guest Editor

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