CLUB NOTES: Collector Club April 2021

Hello club members,

Here at Bag & String Wine Merchants, taking care of our customers is our #1 concern.

To that effect, an exciting Credit Card update has happened at the shop recently to better serve all those who support us! Out with the Old and in with the New! Welcome Blockchyp! Effective immediately, we need your credit card info updated and saved!

BlockChyp is changing the world of credit card processing by creating the most effective and advanced encryption security, both online and in store. It is, and will be for a long time, the most secure way to process credit cards securely.

As many of you know, this has required card holder data be verified and saved into our system again. Our apologies for any inconvenience that this may cause. And THANK YOU to all of you club members who came in with your cards again or called us with your information in the last month! We appreciate your support and patience as we work to update our system to better serve our loyal customers!

If you haven’t saved your information into the new system, you can call the store at 716-763-4000 and we will get that information saved on file so we can continue to keep giving you the great customer service you’ve come to expect from us here at Bag & String Wine Merchants!

Cheers!

-All of us at Bag & String Wine Merchants

COLLECTOR CLUB RED ONE
WINERY NAME: Chateau Fleur Haut Gaussens
VARIETAL NAME: Merlot, Cabernet Franc/ Cabernet Sauvignon, Malbec
VINTAGE: 2016
REGION: Vérac, France

Tasting Notes:
Lovely deep purple robe. Intensely fruity, complex nose ofvanilla, cocoa and fresh herbs. On the palate, direct and straightforward with good fruit and very good structure. An easy-to-drink, well made Bordeaux.

Critical Acclaim
92 Points — Wine Enthusiast
“An attractively perfumed, wood-aged wine, this is ripe and developing well. Plush tannins and ripe fruits show both plenty of freshness and the still-solid structure. This will be a fine wine in the years to come, so just wait to drink until 2021.”

Winery Notes:
Chateau Fleur Haut Gaussens is located in Vérac, in the Fronsac region of Bordeaux. It has belonged to the Lhuillier family for 3 generations.

Since 1990, the family has embarked on an extensive renovation program to improve the vineyards and cultivation methods. Significant investments have been made since 1997 to completely modernize the winemaking facilities. The result is an outstanding wine that continues to improve each year.

FOOD PAIRING
Savory Duck Stew

Ingredients:
5 cups skinless duck breast fillets, cut into 1- to 2-inch chunks
Kosher salt and freshly ground black pepper
1/4 cup flour 6 slices bacon, diced
3 tablespoons olive oil
2 cups diced onion
3 garlic cloves, minced
3 cups dry red wine
3 cups beef stock
2 tablespoons tomato paste
3 1/2 tablespoons butter
1 bouquet garni (fresh rosemary, thyme, and bay leaves tied together with string)
1 pound quartered fresh mushrooms
2 cups quartered small red potatoes
3 carrots, peeled and cut into 2-inch pieces
Fresh Italian parsley, minced

Instructions:
Preheat the oven to 325°F. Season the duck with salt and pepper. Toss it with flour to coat evenly. Then shake off any excess flour.

In a large, heavy oven-safe pot, cook the bacon over medium heat until it is lightly browned. Add the olive oil and heat for 2 to 3 minutes. Toss in the duck pieces and cook, stirring often until evenly browned. Add the onion and cook for 3 to 4 minutes. Add garlic, wine, and beef stock. Bring to a boil, cover with a lid or foil, and place in the preheated oven for 3 to 4 hours or until meat can be broken apart with moderate pressure.

Add remaining ingredients except Italian parsley. Liquid should just cover the contents of the pot; add more beef broth if needed. Return the pot to the oven for another hour. Season to taste with salt and pepper.

Ladle the stew into bowls and top with Italian parsley.

Recipe from Ducks.org

COLLECTOR CLUB RED TWO
WINERY NAME: Famille Coulon
VARIETAL NAME: Grenache, Syrah, Carignan
VINTAGE: 2018
REGION: Châteauneuf-du-Pape, France

Tasting Notes:
BiotifulFOX is made from organic and biodynamic farming, both certified, and carries the Coulin family’s signature: an audacious triptych of fragrance, delicacy and minerality. Restrained yet vibrant with a full body and notes of Ted fruit, black cherry and oak.

Winery Notes:
The Coulon family, owners of Domaine de Beaurenard in Châteauneuf-du-Pape, interprets vintage after vintage the beauty of Mediterranean terroirs in the Southern Rhône Valley.

Today, biodynamic farming is the obvious choice. Man works in harmony with nature, driven by a profound respect for Terroirs and for Life.

It all begins with a meticulous selection of grapes. In the cellar only the first juices, elegant and aromatic, are retained. Vinification is conducted with respect for the astral calendar, slow fermentation at a controlled temperature, followed by thoughtful blending and a period of rest in bottle. At each and every stage the Coulon family is attentive to the balance of the wine. BiotifulFOX carries their signature: an audacious triptych of fragrance, delicacy and minerality.

FOOD PAIRING
Rack Of Lamb

Ingredients:
3 cloves garlic
3 tbsp. fresh rosemary leaves
1 tbsp. fresh thyme leaves
1/2 tsp. kosher salt, plus more for sprinkling
2 tbsp. extra-virgin olive oil
2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
Freshly ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving

Instructions:
In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.

Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.

Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°. 

Tent with foil and let rest 15 minutes before carving into chops.

Sprinkle with parsley and serve with lemon wedges.

COLLECTOR CLUB WHITE ONE
WINERY NAME: Dirler-Cadé
VARIETAL NAME: Riesling 
VINTAGE: 2016
REGION:Alsace, France

Tasting Notes:
Dark straw-yellow and quite bold, the Belzbrunnen is known for its powerful profile among Alsace Rieslings. Peaches lead the fruit aromas and one will notice hints of coriander seeds. The full ripeness of the grapes from this site give the wine a substantial texture and preserved lemon finish of sweet citrus and a touch of salt.

Critical Acclaim:
90 Points — James Suckling

“Cool and minty with quite a steely personality. For those who prefer a sleek and dry riesling over styles with high acidity, this is one to try. Drink or hold. Made from organically grown grapes.”

Winery Notes:
In 1871, Jean Dirler settled in the tiny village of Bergholtz and founded Vins Dirler. Bergholtz and its 1,000 inhabitants are tucked up in the lower hills of the Vosge Mountains, 25km south of the city of Colmar in the Upper Rhine department of southern Alsace. Today, the Domaine is run by Jean Dirler, who represents the 5th generation with his wife Ludivine.

The Belzbrunnen vineyard is located mid-slope between the Grand Cru Kessler, Grand Cru Spiegel and Grand Cru Saering. Exposure is SE. The predominantly sandstone soil produces a wine with elegance and finesse.

FOOD PAIRING
Spicy Pork Sliders

Ingredients:
1 medium onion, thinly sliced
1 cup gochujang (Korean red chili paste)
1/4 cup soy sauce
1/4 cup minced garlic
1/4 cup sugar
3 tablespoons sake; 2 tablespoons mirin; 2 tablespoons toasted sesame oil
2 pounds skinless pork belly, sliced 1/4 inch thick (ask the butcher to slice it) and cut into 2-inch squares
Unsalted butter
12 slider buns
Mayonnaise
2 English cucumbers, peeled, halved lengthwise, seeded, and sliced into matchsticks

Preparation:
Add the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl. Coat pork and refrigerate overnight. Stir occasionally, flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. Transfer to a platter.

When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.

To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.

COLLECTOR CLUB WINE TWO
WINERY NAME: Pierre Sparr
VARIETAL NAME: Muscat, Pinot Gris, Riesling 
VINTAGE: 2018
REGION:Alsace, France

Tasting Notes:
Soft, light yellow hue in the glass On the nose, Alsace One is fresh and minerally, with light, fruity notes The palate follows with fresh fruit flavors a dynamic acidity plays around the tongue This lively, compelling wine blends Riesling’s freshness, Muscat’s fruitiness and Pinot Gris’ length.

Winery Notes:
The Alsace region of France is known throughout the world for its lovely, dry white wines. Vineyards were first planted in this narrow valley during the height of the Roman Empire. Maison Pierre Sparr was established by the Sparr family in 1680 in the desirable Haut Rhin. 

Today quality remains Pierre Sparr’s primary focus and the winery consistently exceeds AOC guidelines.

The style of the winery’s ambitious wines reaches global acknowledgment in consequence of the perfect match between ancestral knowledge and today’s technology. 

This is conducted by the respect of each variety, a special harmony of the soil and a broadminded climate.

FOOD PAIRING
Salmon Tartare 

Ingredients:
1 8-ounce boneless salmon fillet
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon olive oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips

Preparation:
Chilling it in the freezer for 20 minutes makes it easier to dice.

Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon  in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.