CLUB NOTES: International 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

INTERNATIONAL CLUB RED ONE
WINERY NAME: Xavier Vignon
VARIETAL NAME: Garnacha, Monastrell, Shiraz/Syrah
VINTAGE: 2017
REGION: Côtes du Rhône, France

Tasting Notes:
Ruby red with notes of red and purple fruits, raspberries and cherries, plum and peppery herbs, as well as earth in a medium-bodied, elegant wine.

Winery Notes:
Combining his in-depth knowledge of the Rhône terroirs with a decades-long working relationship with numerous prestigious domains, Xavier Vignon has created wines of exceptional quality and character. 

As a specialist of the southern Rhône Valley, he rigorously selects wines that he blends and raises to create vintages of great passion and personality. 

A virtuoso of the blending process, an alchemy he masters perfectly, Xavier Vi­gnon enjoys the freedom and privilege of imbuing his wines with his own history. 

Respectful of the environment, tradition and terroirs, he hones his blends to create distinctive wines, each with its own bold and unique personality. Whether iconoclastic, a little crazy or simply visionary, Xavier Vignon likes to compare himself to an orchestra conductor.

Every Xavier wine is the result of meticulous work and rigorous selection. Xavier Avignon blends, under his name, his own wines adding a touch of modernity to the true expression of Rhodanien terroirs. Consultant oenologist for twenty years at Châteauneuf-du-Pape and in the Southern Rhône Valley, Xavier Avignon is considered to be one of the leading consultants in the region. After years of branding his wine under “Xavier Vins” the time has come for him to express himself in his own name, Xavier Vignon, as he desires before anything else to share his wines, the fruit of his passion, with people whether they are new wine drinkers, amateurs or connoisseurs.

FOOD PAIRING
Lamb Burger With Mint & Feta

Ingredients:
½ cup (1 oz.) finely chopped fresh mint
1½ tsp. finely grated lemon zest
1¼ tsp. kosher salt
1 tsp. dried oregano
1 tsp. sweet paprika
½ tsp. ground cinnamon
½ tsp. ground cumin
¼ tsp. ground ancho chile (optional)
1½ lb. ground lamb
3 Tbsp. extra-virgin olive oil, divided
1½ tsp. high-quality balsamic vinegar
1 small red onion, halved and thinly sliced (1 cup)
Baby greens (optional)
4 brioche hamburger buns, halved and toasted
½ cup crumbled feta

Instructions:
In a large bowl, add the mint, lemon zest, salt, oregano, paprika, cinnamon, cumin, and ancho chile (if using). Mix well, then add the lamb and half the olive oil, and mix with your hands until just combined (do not overmix). Shape the mixture loosely into four patties, each about 4½ inches across and ¾-inch thick.

Heat a large, cast-iron skillet or outdoor grill over medium-high heat. When the surface is smoking hot, add the patties and cook, turning once, until the internal temperature reaches 145°F for medium-rare doneness, 3–4 minutes per side. Transfer the patties to a large plate, and set aside to rest for 5 minutes.

In a medium bowl, toss the remaining olive oil and the vinegar, onions, and greens (if using).

Transfer the burger patties to the brioche bun bottoms, then divide the onion mixture and feta among the patties. Top with the remaining halves of the buns, and serve immediately.

Recipe from Saveur.com

INTERNATIONAL CLUB RED TWO
WINERY NAME: Domaine de Fontsainte 
VARIETAL NAME: Carignan, Grenache Noir, Mourvédre
VINTAGE: 2017
REGION: Corbieres, France

Tasting Notes:
A gripping, garnet-colored rouge with tints of dark purple. Notes of jammy red fruits, vanilla pods, pepper and spices on the nose. Identifying notes of the garrigue are present as well. Savory tannins give way to a wine which pops in the mouth and has a fatness and long finish.

Winery Notes:
Domaine de Fontsainte is in the heart of the Corbieres' celebrated 'Golden Crescent' - one of the appellation’s most beautiful and beneficent terroirs. Fontsainte's intensely sunny, gently sloping, south south-east facing vineyards shelter from cold north-east winds on the flank of a 500-hectare pinewood massif. The domain dominates the landscape around the hamlet of Boutenac, enjoying panoramic views. Fontsainte's vineyards, just 90m in altitude, benefit from a pristine environment (far from industrial or urban developments) plus alternating Mediterranean and oceanic influences.

FOOD PAIRING
Slow Cooker Ragu 

Ingredients:
1 teaspoon olive oil
6 garlic cloves, smashed slightly
1 1/2 pounds flank steak, cut against the grain into 4 pieces
salt and pepper
1 (28 ounce) can crushed tomatoes
1/4 cup reduced sodium beef broth
1 carrot, chopped
2 bay leaves
2 sprigs fresh thyme
16 ounces pappardelle pasta

Parmesan, ricotta, and parsley for topping

Instructions:
In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.

Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.

Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.

Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.

Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

Recipe from PinchOfYum.com
 

INTERNATIONAL CLUB WHITE ONE
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.
 

INTERNATIONAL CLUB WHITE TWO
WINERY NAME: Château Peyrassol
VARIETAL NAME: Grenache, Cinsault & Viognier
VINTAGE: 2019
REGION: Côtes de Provence, France

Tasting Notes:
A fresh, easygoing rosé blend. Classic pale-salmon in color with a silvery streak, it deftly balances bright acidity, clean and succulent fruit, and a subtle saline component which befits its Mediterranean origins. Drink it down well chilled and with lots of black olives, tomato-based dishes, and fish.

Winery Notes:
Located in the heart of Provence, near routes traveled by Crusaders in the early Middle Ages, the Commanderie de Peyrassol was founded by the Knights of Templar who were dedicated to protecting the Crusaders en route to, and in, the Holy Land. The first recorded grape harvest took place in 1256 and winemaking has continued uninterrupted throughout the centuries. When the Templars were brought down in 1311 by the King of France, the Knights of Malta became the fortunate owners of the Commanderie. They remained in control, maintaining the vineyards until the French Revolution, when it was taken over by the State. The Rigord family purchased the estate in 1870. The current proprietor, Françoise Rigord, has been making the wines at Peyrassol since 1981 and has now been joined by her son, François. 

FOOD PAIRING
Mediterranean Fish w/Tapenade

Ingredients
1 lb fish fillet, such as halibut, sole, cod or red snapper
1 1/2 Tbsp extra virgin olive oil, divided
Freshly ground black pepper, to taste as well as 1/4 tsp paprika; 1/8 tsp ground himalayan sea salt; 1/4 tsp herbes de provence
1/4 c shallots, minced
1 small clove garlic, finely chopped
1 c cherry tomatoes, halved
1/2 c roasted red peppers, chopped
1/4 tsp fresh basil, chopped
1/2 c black olives, chopped
1 Tbsp capers, rinsed and chopped
2 Tbsp fresh chives, chopped
3-4 large lemon wedges, for garnish

Preparation:
Preheat oven to 425ºF. Grease a baking sheet lined with foil. Rub fish fillet with ½ tbsp. oil. Sprinkle with pepper, sea salt and paprika. Place on the prepared baking sheet. Transfer to the oven and cook until fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.

Meanwhile, in a small saucepan over medium, heat 1 tbsp. oil. Add shallot and garlic; sauté for 1 minute or until begin to soften. Add tomatoes and roasted red pepper; cook for 3-4 minutes.. Stir in basil and Herbes de Provence. Add olives and capers; sauté for 30 seconds; remove from heat. Spoon the tapenade over the fillets; sprinkle fresh chives and place a lemon wedge on the plate.