I have to admit it. The food n wine bug hit me so hard that I’ve become a little rounder than I ought to be. I came up with a worthwhile goal to fight the battle of the bulge: compete in a triathlon! This is a group effort, I’m not doing it alone. I joined a great relay team, and I start the race in the water. Yup. The 1 mile swim. This race isn’t all about me and trying to regain my youthful appearance. It’s about supporting one of my favorite local chefs, Vincent Francoual of Vincent’s, A Restaurant and a non-profit organization that helps people with developmental disabilities, Fraser. My cousin, who has cerebral palsey, benefitted from Fraser’s programs. For more information about this organization please click on this link. http://www.fraser.org/. Compleat Wine Cellars is sponsoring my endeavor – the company has contributed funds towards my personal goal of $500.00. Won’t you help raise money for Vincent and Frasier? Please click on this link. http://my.e2rm.com/personalPage.aspx?SID=2228280. Thanks and Cheers!
Parade of Homes Remodelers Showcase April 3-5, 2009
This weekend, if you’re touring the Spring Parade, please let us know if you see a wine cellar or storage idea – among the 80 remodeled homes on the tour. Compleat Wine Cellars works with remodelers in renovating a lower level wine cellar space. We can also determine other storage options above ground. Email us at info@compleatwinecellars.com
Cellar Refrigeration: Spring Has Sprung!
Time to clear out the cobwebs, tend to the yard, plant some flowers, herbs or whatever fancies you. It’s so wonderful to be outside again. Yet, don’t forget about the inside. Especially, if you have a wine cellar: it’s time to check on it, too. Not what’s in it, but how it’s functioning. Since some — but not all– wine cellars have refrigeration. What kind of unit do you have? Self-contained? Custom refrigeration? Now is the time to make sure the unit is running properly. Spring is here, but with that comes the temperature swings, and eventually, the heat index rises. With SUMMER just-around-the-corner, here is a worthwhile observation: not all refrigeration units are created equal. Some units can be fixed or serviced, others, if they haven’t been working, should be replaced. Keep in mind that it’s possible to retrofit a wine cellar with refrigeration, if the room has been built correctly. At Compleat Wine Cellars, we can help you do just that. Inquiry phone calls, emails (with picture attachments), and appointments at the showroom are welcome at NO CHARGE. If we can be of assistance, house calls are available for a nominal fee, please contact us to schedule one: call 612.278.4437 or email info@compleatwinecellars.com.
WineFest No. 13 – A Toast to Children’s Health
WineFest No.13 is quickly approaching…this annual charity event, a benefit for the University Pediatrics Foundation, is being held on May 9 & 10 at The (Milwaukee) Depot in Downtown Minneapolis. For the last 13 years as “A Toast to Children’s Health”, this wine and food extravaganza celebrates all things gourmet, while raising funds to help research and fight childhood diseases. Year after year, the Wine Advisory Committee selects a country or region in which to focus. Lucky No 13 hails from “Downunder” – welcome Aussies to the land of 10,000 Lakes! Please visit the homepage of WineFest at http://thewinefest.com for more information. At last count, the Fine Wine Dinner, Saturday Night, May 10 is SOLD OUT. So, if you want to attend, please consider purchasing a ticket to the Grand Tasting, Friday evening, May 9. We hope to see you there! Bid, taste and nibble to your heart’s content!!!
As one might guess, Compleat Wine Cellars is an annual contributor to this wonderful event. We are one of the sponsors of Riedel Ouverture Magnum glasses etched especially commemorate this weekend…
Please check back for detailed happenings…
Spring Parade of Homes #440
Final Weekend of the 2008 Spring Parade Thursday, March 13 – Sunday, March 16. This entry rivals the Dream homes East and West! Admittance is FREE (just remember to remove your shoes). Visit Schrader Companies house #440 in Edina, Minnesota. Located at 4913 West Sunnyslope, this one-of-a-kind multi-million house dollar has all the amenities…including a Compleat Wine Cellar installed there! It a darling gem…our wine cellar features:
- 3-D CAD Design
- Rustic Mahogany Stain and Lacquer on Mahogany
- Standard Height Customizable Kit Racking
- True Radius Curved Corners
- Solid Bin & Wood Case Storage
- Individual Bottles with Display Feature
- Arch with Table Top and Diamond Bin
- Total Storage 494 Bottles 3-D CAD Design
Conveniently located off West 50th Street, between Wooddale Avenue and Highway 100 – follow the signs to East Sunnyslope. Information on the project is available at the house or feel free to contact us at www.compleatwinecellars.com
Food and Wine Show Seminar Wines
Drum roll, please…from the February 23rd tasting at the Food and Wine Show we had a wonderful list of 10 contenders for the wine tasting. Five whites, five reds. Hidden California Gems: Mendocino County and Anderson Valley. In order of tasting…most of these wines are from farmers or producers who use some form of earth friendly wines: organic, biodynamic, or sustainably-farmed grapes. In addition, the winemaking process might also be organic or utilize less invasive chemicals/byproducts. Not all wineries label their wines as much because of the cost of doing so – but these producers are ones to watch!
Graziano Chenin Blanc, 2006, Mendocino – Dry, French-style; flavor of pear, apples and minerals. Full/rich, balanced with firm acidity. Fermented 100% in neutral large French barrels (foudres). Twenty-year-old vines, near Russian River in planted in white clay soil. Chenin blanc is not widely planted in Mendocino. Pair with clams and linguini in a light cream sauce (use some of the wine!) and chives. Also a hit with pasta salad with grilled chicken and vegetables. Serve chilled. Can be aged several years, though will have optional fruit now.
Handley Pinot Gris, 2006, Anderson Valley – This pinot gris is a blend of 7 different vineyards, as Milla Handley, mistress of the cuvee and winemaker can attest. Fermented in 80% neutral French oak and 20% stainless steel. Delicate floral style. Tangerine aromas/flavors with a touch of honeysuckle/ Rich and full on the palate. Marries well with pan-Asian curries – would best suited for green and red especially with chicken, mock duck or pork, whatever your spice level. 93 points Wines & Spirits magazine. Recently, I served this Pinot Gris chilled with an interesting take on using a whole pork tenderloin. Slice 1″ thick pieces, gently pound into 3/4″ medallions, season and pan sear (cook on the stove top) with apples and shallots in a sauce of cream-chicken stock-brandy-hard cider. A simple side dish of snow peas. Tasty, elegant and definitely less than going out…this current release pinot gris should last 3-5 years in bottle, easily.
Patianna Sauvignon Blanc, 2005, Mendocino – Organically grown grapes from Patty Fetzer of the famed Fetzer family of Mendocino. Just one of the 11 children of Kathleen and Barney Fetzer. Classic, unoaked, text book example of a dry, crisp, sauvignon blanc. Delightful balance of citrus flavors and firm acidity. 91 points in the Wine Enthusiast. A natural foil for appetizers, from pita and hummus to shrimp cocktail. Best enjoyed within 4-5 years of the vintage.
Handley Gewurztraminer, 2006, Anderson Valley – Another selection from Milla! We just can’t get enough of her wines! Tropical, floral, mineral and spice nose. Melon, grapefruit and lychee flavors. Grapes are blended from 3 different vineyards. Old world Alsace-style, fermented dry, yet fruit forward leanings are evident. 53% neutral oak and 47% stainless steel fermentation. 94 points, Wines & Spirits magazine. Ideal with spicy foods – again Pan-Asian, but specifically, Thai, Vietnamese, and Chinese pork and vegetarian dishes. Serve Chilled. New release should last 3-5 years optimally.
Steele Chardonnay ‘Lolonis’, 2004, Mendocino – Jed Steele, a winemaker’s winemaker, makes 7 single vineyard California Charonnays: Mendocino-Dupratt and Lolonis. The Lolonis family have been growers since 1920 and have their own label. Grapes have been organically farmed since 1950. The Lolonis-style is the most lush and intense chardonnay; flavors of apple, touch of cinnamon and vanilla toast. French oak, 100% barrel fermented 8-10 months, with malolactic fermentation. Serve chilled. One of my favorite wines to have with homemad, grown-up mac and cheese. Make sure to use a bechemel sauce, then add sharp cheddar, gruyere, and some for of crumbly blue cheese. Season the sauce with nutmeg, salt and pepper, paprika, garlic powder, etc. Use shells or other pasta that will hold some sauce. Mix sauce and pasta, doctor up with bacon, scallions, red pepper (make sure to sautee first or use roasted out of the jar). Panko (Japanese breadcrumbs) and some parmesan on top! Bake in individual dishes. Drink current vintage Lolonis Chardonnay within 1-4 years of vintage.
Claudia Springs Pinot Noir, 2005, Mendocino – Diamond in the rough! Small winery, hand-crafted wines in small lots. Rich flavors of black cherry cola. Aromatic notes of vanilla, earth and black fruit. Aged 17 months in 35%new French oak. Bottle aged another 9 months. Only 295 cases produced. Serve pinot noir with a slight chill. Most recently, pork tenderloin has been my meat of choice. I tried the Claudia with similarly prepped 1″ pork mediallon off a whole tenderloin, lightly pounded to 3/4″ and seared in a pan with salt and pepper. Remove medallions from heat and set aside. Then, add chicken stock, red wine (instead of port), fresh rosemary and dried cherries. Drain pock drippings into sauce. Returning the pork medallions for a several minutes to cook in the sauce for a few minutes keeps the medallions from becoming dry. The cherry flavors in the wine and sauce meld nicely. Served this with a side dish of green asparagus, sauteed in olive oil and seasoned with salt and pepper. Expect Claudia pinot noir to age 5-7 easily.
Enotria Barbera, 2002, Mendocino – Once a peasant wine in Piedmont, Italy, it is now stylish and more widely planted in Italy and California. Brought to Mendocino by Italian immigrants in the 19th century. Barbera likes coastal volcanic soils. This is another label of pioneer winemaker Greg Graziano, who uses Enotria label for Italian varietals only – besides Barbera, he makes whites: Arneis and Pinot Grigio and reds: Sangiovese, and Dolcetto – just to name a few. The barbera is deep purple color, aromas of juicy blackberries and raspberries; touch of currant. Soft tannins and natural acidity. The oldest vintage we tasted at this event, it is drinking well, but can age for several years more. Serve with pasta, pizza and grilled meats.
Steele Zinfandel “Pacini”, 2006, Mendocino – A long term favorite Zin from jed Steele. Planted in the foothills of the Mayacamus mountains in 1940, the Pacini vineyard is organic and has no irrigation or frost protection. Jed purchased this property in 1996 and has slowly been replanting old non-productive vines, but is keeping old vines which yield intense flavors. Picked in small lots as the grapes ripen, crushed and fermented separately by these lots and then blended/aged for 12 month in American oak. 25% barrels are new 75% are neutral. Drink now, but will age 6-8 years because underlying acidity gives it a backbone. Earthy, brambly, bacon, white & black pepper flavors. Smooth oak integration and moderate alcohol levels make it lovely with spicy roasted meats – BBQ, lamb, hamburgers, and the like.
McDowell Syrah, 2003 Mendocino – Growers since 1890, this is another long standing estate producer with 360 acres, specializing it Rhone varietals: grenache, syrah for reds and viognier, marsanne and roussanne for whites. Multiple experimentation with syrah clones for a long time that were thought to be petite syrah. Many 50-60 year-old vines, yielding rich intense flavors. Some vines as old as 80 years – a marvel in Mendocino! This wine sees 18 months in American and French oak. Dense contracted with blue berry, plum and a touch of chocolate, anise, fruit and spice. Serve with roasts and beef stews. only 2000 cases produced. Expect to age this wine for another 7-10 years.
Atrea Old Soul Red, 2003, Mendocino – From sibilings John and Patty Fezter, consulting winemaker, David Ramey, and winemaker Alex MacGregor. Organic, hand sorted red blend from vineyards ranging in age from 11-86 years old. 47% syrah, 35% zinfandel, 12% malbec and 6% petite syrah. Dense, fruit-forward style, velvet finish, black berry flavors, pepper and a touch of cocoa. Serve with similar foods as MacDowell Syrah – roasts, stews and grilled meats. Only 1500 cases produced. Should age gracefully for 7-10 years from vintage date.
Wines can be obtained by emailing Gretchen Anderson at gretchen@france44.com.
Food and Wine Show
The 14th annual Food and Wine Show at the Minneapolis Convention Center is in full swing – I’m here to remind you about wine seminars. Well one in particular. David Anderson, partner and uber wine buyer of France 44 Wines and Spirits will be giving a seminar on February 23rd at 3 p.m. on the Hidden Gems of Mendocino County, Anderson Valley and surrounding environs! This wine event is co-hosted by David’s wife Gretchen and daughter Alicia. Be sure to enjoy a lively banter among the family and – many PSA (Public Service Announcements) about the lure of wine, food and friends. Please click on this link for more information or to sign up http://www.foodwineshow.com/wineSeminars.html.
Uncle Joe’s Wine Cellar
Dearest Uncle Joe. A confirmed bachelor, he amassed many things in life: books on every subject – from travel to languages, art to investing – he was a walking opinionated reference library about most of every subject. Joe lived a spartan existence by most standards – a spacious 2 bedroom apartment in a mostly residential neighborhood. He didn’t believe in home ownership – too much commitment – however he did have a wine cellar. With his passing 3 years ago today, we inherited his collection of priceless gems and should note some of the exceptional and not-so-wonderful things found in his cellar…
Now, Joe was never technically my uncle. We chose Joe – he became a fixture at our table, glass in hand, ready to spout off on the latest news topic during Sunday Dinner.
Giving Thanks
Thanksgiving has ALWAYS been my favorite holiday. As a lead to the impending holiday season, I always thought of our country’s national holiday to “Give Thanks” gave permission to celebrate in an almost non-religious way with people I held close to my heart. Sharing an outrageously succulent Turkey dinner and drinking some choice vintage wine selections from deep within my cellar is – and always has been – at the top of my list. This year was no different.
Halloween, Fondue & Gruner Veltliner
Every fall, I get excited about Halloween. It wasn’t that long ago I used to trick-or-treat. No, that’s a big lie, the last official outing – I was 16 at the time. The game was to sprint from house to house and fill our pillow cases with candy. As I was the first of my gang of friends to get a driver’s license, everyone piled into grandma’s old Cadillac. We tried to cover as much ground as possible. The houses in my folks neighborhood were too far apart – with lots of stairs, so we were seeking smaller houses, more per block.
MANY, MANY years have passed since then. At some point, I decided handing out candy was more fun than running for it.
