FEBRUARY 2021 Hello club members, We want to start off this month’s club newsletter by saying “Welcome Back” to our returning, longtime club members — and “Hello” to all our first-time recipients just joining us! It’s an exciting time for us at the shop as we continue to grow our several types of club subscriptions, and also implement and increase & improve upon the other services we offer! From day one at the old location across the street from where we sit on Chautauqua Avenue, we’ve been growing. It’s sometimes hard to see change and growth happening in front of you day-to-day, but when you see a picture of your now grown dog as a puppy or pictures of your children as infants — time and growth really gets put into perspective. This past month we launched a new weekly newsletter which we hope you’re enjoying — as well as some blog only content at www.BagAndStringWine.com. Additionally, we’ve been trying to make our posts on social media a bit “meatier” with more information on products and pairing ideas to go along with them. We hope you’re finding all this content fun and worthwhile, as it’s all part of our multifaceted plan to better serve all of you! And of course, going along with all that is our continued focus on getting you the wine and spirits you want when you call in, order with us online at our website or when ordering with our new cell phone app! Cheers! -All of us at Bag & String Wine Merchants LINKS
MONTHLY CLUB RED ONE WINERY NAME: Poppy Tasting Notes: A dense, dark ruby red color with big notes of black cherries, currants plum, blackberries and violets. Winery Notes: Poppy, located in Monterey Wine Country, was founded by the Silva Family who have spent over 45 years diligently tending to the land of the beautiful Salinas Valley. In 2003, the Silva family decided to channel their passions into a carefully crafted family wine–Poppy. Founded on the principles of developing consistently elegant and approachable wines, a glass of Poppy is the quintessential California wine experience. By controlling grapes sourcing and operating a state-of-the-art facility, Poppy combines age-old winemaking traditions with new world techniques that make the California wine industry one of the best. When deciding on a name, the Silva’s wanted something that spoke to the great state of California where their family had settled so many years ago. One day, while looking at wild poppies growing amongst the vines, the name was born. Celebrating the state of California and its golden blooming flowers, Poppy is a proud symbol for our great state and this great wine. With a greater day-to-night temperature swing than any other appellation in California, distinct microclimates, diverse soils and long growing season, Paso Robles is a unique wine region with optimal growing conditions for producing premium and ultra-premium wines, with focus on Cabernet Sauvignon, Zinfandel and Syrah. FOOD PAIRING Ingredients: 4 American Lamb foreshanks; Salt and pepper, to taste;1 tablespoon olive oil; 4 cloves garlic, finely chopped; 3 carrots, peeled and sliced 1/4-inch thick; 2 bottles (12-ounces each) light beer; 1 can (15-ounces) chopped tomatoes and juice; 1 cup fat-free chicken broth; 10 sprigs fresh thyme; 3 bay leaves Instructions: Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes. Remove from pan and place in a 13 x 9-inch baking pan. Pour out the liquid from pan. In the same skillet, pcombine garlic, carrots, onion, and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes, and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks. Braise in 375°F oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables. MONTHLY CLUB RED TWO WINERY NAME: Gianfranco Alessandria Tasting Notes: On the nose is persistent dark fruit with undertones of brown sugar, cedar and tobacco. Flavors of expressiven black cherry, blackberry, plum, blueberry and licorice on the palate. A firm tannin entry opens to a broad mid-palate. Winery Notes: Gianfranco Alessandria took over managing his family's farm in 1986, after the passing of his father. He continued the practice of selling the grapes from the 5.5 hectares of vineyard land his father had amassed in San Giovanni, home to some of Monforte d'Alba's best known vineyards. At the end of the 80's, at the urging of his cousin, Mauro Veglio, he began to bottle small portions of his wine. The first Barolo came with the 1993 vintage which was awarded three glasses by Gambero Rosso. The new winery, attached to their home, was finished in 1996, also the first year of full production. While modernizing the facilities refined the process of the wine-making, it did not change Alessandria or his heart-felt belief in the land of Monforte d'Alba. All the wines are aged in neutral oak, with the exception of the San Giovanni, which sees a small percentage of new barrels. Gianfranco produces approximately 35,000 bottles each vintage of stunning wines with great integrity. FOOD PAIRING Ingredients: 1/4 tablespoons extra virgin olive oil; 3 white onions, chopped; 1 cup water; 2 12-14 oz. packs duck breasts; 1 8 oz. can fruit cocktail (optional); 1½ cups Harvey’s Bristol Cream Sherry; 2 tablespoons onion powder; 1 tablespoon garlic powder or chopped garlic; 1 tablespoon seasoned salt; 1 tablespoon Worcestershire sauce; 1 teaspoon Chicken bouillon base Instructions: In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent. Add 1 cup water, and cook until liquid is evaporated. Next, add the duck breasts after covering them in the rest of the ingredients. Cook over low heat until duck is tender and an instant-read thermometer inserted in thickest portion registers a minimum internal temperature of 165 °F°, adding water as needed so gravy doesn’t cook out. MONTHLY CLUB WHITE ONE WINERY NAME: Poppy Tasting Notes: This focused, elegant Chardonnay’s aromas feature sweet golden apple, ripe citrus, tropical fruit and almond with touches of creamy yeast, vanilla and oak in the background. On the palate, the rich flavors are complemented by a light touch of toasty oak and refreshing citrus with mineral notes and bright acidity in the finish. Winery Notes: By controlling grapes sourcing and operating a state-of-the-art facility, Poppy combines age-old winemaking traditions with new world techniques that make the California wine industry one of the best. Grapes for this Chardonnay were harvested from Poppy’s Hillside Vineyard in the Santa Lucia Highlands appellation, which is located in the Central Coast of California. The pronounced slope of the vineyard with well-drained soils and eastern exposure allows the winemakers to select blocks for varying levels of maturity over multiple dates. The foundation of this wine is truly made in the vineyard. FOOD PAIRING Ingredients: 1 8-ounce boneless salmon fillet, skinless; 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 Asian sesame oil; Kosher salt and freshly ground black pepper; Thick-cut potato or tortilla chips Preparation: Use the freshest wild or farmed salmon for this dish. 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. MONTHLY CLUB WHITE TWO WINERY NAME: Pike Road Tasting Notes: A fruit-forward and vibrant example of Willamette Valley Pinot Gris. Crystal clear, clean and lively, this wine is juicy and balanced with a long, smooth finish and subtle citrus tanginess. Winery Notes: At Pike Road, we believe the Northern Willamette Valley is the best place in the New World to grow Pinot Noir, Chardonnay and Pinot Gris. This is why they are committed to providing you with wines that are 100% grown in this incredible place. Outside the town of Yamhill on the western edge of the Willamette Valley, Pike Road meanders through lowland farms. Our vineyards sit overlooking this captivating valley of hazelnut orchards and dairy farms, wheat fields and tree nurseries: Oregon’s bounty in the valleys. FOOD PAIRING Ingredients: 16 large button mushrooms; 1 teaspoon vegetable oil; 2 hot Italian sausages; ¼ cup finely chopped onion; 1 teaspoon chopped fresh rosemary or thyme; ¼ cup fresh breadcrumbs; ¼ cup grated Parmesan cheese; ½ cup Heinz Tomato Ketchup; 2 tablespoons chopped fresh parsley Preparation: Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat. Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. |
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