CLUB NOTES: West Coast Reserve Club March 2021

Hello club members,

Whether it’s early weekday mornings or hitting the pillow at night, we’re always thinking about wine — what’s new, what’s classic, what’s timely, what’s trending and what’s best going to serve our customers and club members.

Wine is more than just a retail job for all of us here at Bag And String, it’s our mission and passion. And we hope these things come through to you each time your club picks arrive!

It’s an exciting time for us at the shop as we continue to grow our several types of club subscriptions, and also improve upon the other services we offer — from curbside pick-up and delivery to website ordering and blog & newsletter content.

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! 

So stop in soon and collect your club picks! And don’t forget, the day you pick up your club wines you receive 20% off two or more bottles!

Cheers!

-All of us at Bag & String Wine Merchants

WEST COAST RESERVE WINE ONE

WINERY NAME: Grgich Hills Estate 
VARIETAL NAME: Cabernet Sauvignon
VINTAGE: 2010
REGION: Napa Valley, California 

Tasting Notes:
This wine is packed with rich aromas of black cherry and licorice with a hint of mocha and vintage leather.

Rated 91 points by Wine Spectator: A wine that offers a tight, focused beam of loamy earth, dried dark berry, cedar, anise and espresso. Features good length, with gripping tannins. Shows Grgich Hills at the top of its Cabernet game.

Winery Notes:
Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen the 1973 Chateau Montelena Chardonnay, crafted by Mike Grgich,  as the finest white wine in the world.

After his victory in Paris, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills. It was an ideal partnership. Austin owned premium vineyards in Rutherford, in the heart of the Napa Valley, and with his extensive background in business, he put the winery on its financial feet. Mike, with his fierce commitment to making wines of the highest quality, began producing what immediately became our signature wine: the exquisite, richly complex Chardonnays that win awards and delight wine lovers across America and throughout the world.

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.

WEST COAST RESERVE WINE TWO

WINERY NAME: Grgich Hills Estate 
VARIETAL NAME: Merlot
VINTAGE: 2016
REGION: Napa Valley, California

Tasting Notes:
This robust Merlot will delight Cabernet Sauvignon lovers! On the nose, this Merlot offers layers of fruit – blueberry, raspberry and cherry. The palate is elegantly structured with mouth-watering tannins and sprightly, well-balanced acidity. The fruit-forward berries on the nose reemerge on the palate with savory undertones of basil and rosemary. This harmonious wine displays a lasting and memorable finish. Pair it with grilled flank steak, lamb burgers or veal chops.

Winery Notes:
The winery changed its name in 2006 when it first began producing only "estate grown" wines made from grapes grown exclusively in vineyards owned by the winery. The Napa Valley Wine Train has a passenger stop located at Grgich Hills Estate. Grgich Hills' vineyards are certified organic and biodynamic and it converted to solar energy in 2006.

The name Grgich Hills does not describe a geographical feature but is instead a combination of the names of the winery's founders.

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 oregano1 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