Vol. 6 No. 6

Standard Selection - (1) Red, (1) White
Domaine Alfred Edna Valley Chamisal Vineyards Pinot Noir 1999 - U.S.A.
Casa Lapostolle Sauvignon Blanc 2002 - Chile

Red Wines Only Featured Selections
Guigal Cotes du Rhone Rouge 2000 - France

White Wines Only Featured Selections
Chandon Riche Extra Dry - U.S.A.

Domaine Alfred Edna Valley Chamisal Vineyards Pinot Noir 1999 - USA

Editor's Note: To some of our members who may be wondering why C&H, an international wine club, is offering yet another California Pinot Noir, we pose one simple request. Just taste this natural, impeccably made wine. This tiny estate's Pinot Noir puts the majority of big name red Burgundies to shame. And while you are savoring this little treasure, take a peek at the Wine Spectator's recent feature on Domaine Alfred and revel in the good fortune that we found it first. Otherwise, the wine in your glass would be no more. The 1999 Domaine Alfred is about as good as the great, but fickle Pinot Noir varietal gets in California. And at $24.00 a bottle, the Domaine Alfred Pinot Noir is a veritable bargain; it was simply too good to pass up. Besides, we would truly not be an international wine club, nor would we be fairly representing American wines, if we ignored California, the world's fourth largest producer of wine. Moreover, we trust you will enjoy the 1999 Domaine Alfred as much as we did.

You may never have heard of this young winery until now, but we guarantee this will not be the last you hear of this splendid property unless you die tomorrow. For better and for worse, Domaine Alfred is about to be discovered. Located in the cool Edna Valley of San Luis Obispo, this new winery is blessed by the wonders of the Central California coast environment, which include a long growing cycle, idyllic soil, and a perfect climate. Moreover, all of Domaine Alfred's wines are estate bottled with grapes from the winery's historic Chamisal Vineyard.

Chamisal, the first vineyard in the Edna Valley, was originally planted in 1972. Purchased by the ingenious Terry Speizer in 1994, the then dormant vineyard was replanted with six clones of Pinot Noir on 30 acres, and five clones of Chardonnay on another 30 acres. Subsequently, an additional Chardonnay clone was added, followed by four clones of Syrah planted on another 14 acres. In 2000, Grenache and Pinot Gris were introduced into Chamisal and an additional 8 acres of Pinot Noir were planted. The original Chamisal clone of Chardonnay has also been reintroduced into this historic vineyard.

An innovative fellow, Terry Speizer is a consummate perfectionist and one heck of a winemaker. Yet, his winemaking philosophy is quite simple. He states emphatically the grapes are the soul of our wine. If we do an exceptional job on the soul, then all we have to do is give it heart. And what a heart Speizer has put into his first three vintages, beginning with the winery's inaugural 1998 vintage. The Tin Man and all other inhabitants of Oz would be proud. Domaine Alfred has turned out marvelous wines in all three of its vintages. And if Speizer's talent is not sufficient, Byron's Mike Sinor has recently joined Domaine Alfred, adding considerable experience from an impressive string of fine Chardonnay and Pinot Noir wines he helped put out at Byron.

Burgundy look out! If other Edna Valley Pinot Noir producers start turning out wine as fine as the 1999 Domaine Alfred Chamisal Vineyard Pinot Noir, many of the $100.00 a bottle Burgundy producers are going to be looking for jobs, and perhaps, a few tips from Terry Speizer as well.

Tasting Notes: Terry Speizer's 1999 Domaine Alfred Chamisal Pinot Noir has not only heart and soul, but great body, too. Rich in robe, with a regal purplish hue, this Pinot is deliciously packed with the haunting aromas and flavors of red cherry, raspberry and cola. Scented woodlands and Asian spices emerge in the nose and on the palate, too. Each sniff and subsequent sip of this noble Pinot reveals another dimension, adding meaning to the word complexity. Bottled unfiltered and unfined, so as not to lose any of its precious flavor, the Domaine Alfred Pinot Noir must be tasted to be believed. It is easily the match for most Premier Cru and Grand Cru Burgundies, and will shortly become the yardstick by which all other Edna Valley Pinot Noirs are measured. We suggest you allow this natural, full-bodied Pinot Noir to breathe. Our experience reveals that the Domaine Alfred tastes wonderful from the time the cork leaves the bottle, but the wine continues to gain definition, elegance, and nuance up to three hours or more after opening. What more could you want? A case or two, delivered to your door, you say. In that case, we would be tempted to ask you why you ask for so much, but then we know what your response would be. Why not ask for more? Enjoy!

Accompaniments: The 1999 Domaine Alfred Chamisal Pinot Noir is a meal to satisfy the soul as well as the stomach. Indeed, this wine is a meal in itself, requiring no further accompaniment than a little time and a palate to appreciate it. Yet, we must confess it is the wine to enhance a typical mid week meal, such as a lowly meatloaf. We have also been amazed at how well it stands up to big spicy dishes, including sizzling Fajitas and Red Beans and Rice. Having said this, we heartily suggest that you order another bottle or two of the Domaine Alfred Pinot Noir to accompany a truly splendid meal. Why not try them with a noble dish, such as a scrumptious, authentic Cheese Soufflé, a tender Rack of Baby Lamb, or a freshly cut Sashimi grade Tuna Steak, grilled rare and served with a Tomato Basil Sauce and balsamic infused Portabella mushrooms. You deserve only the best, don't you? Deviled Game Hens would be another fine accompaniment. Hearty Vegetable Lasagna and Quiche Loraine are other winning companions to the 1999 Domaine Alfred Chamisal Pinot Noir. And if all else should fail, slap a few filet mignons on the grill and have a party with the Domaine Alfred. Bon Appetit!

Recipe for Red Wine:

2 Tbl. vegetable oil
1 large red pepper sliced
1 large green pepper sliced
1 large onion sliced
½ cup spicy vegetable juice
1 Tbl. chili powder
4 Tbl. Worcestershire sauce
½ cup sour cream
1 lb. flank steak - sliced
rice or flour tortillas

Heat 1 Tbl. oil in a large skillet and sauté peppers and onions until soft and lightly brown. Stir in juice and heat to a boil. Cover and reduce heat to low and simmer for 10 minutes. Remove vegetable to a bowl. Heat remaining oil over high heat in skillet and add steak slices. Stir quickly until meat is slightly brown. Add chili powder and cook 1 minute. Add Worcestershire sauce and vegetables from bowl and heat all ingredients through for about 3-5 minutes.

Serve with sour cream over rice or in flour tortillas.

Casa Lapostolle Sauvignon Blanc 2002 - Chile

Casa Lapostolle is a collaborative effort of two great families: the Marnier family from France and the Rabat family of Chile. Together with her husband, Cyril de Bournet and Don Jose Rabat Gorchs, Alexandra Marnier-Lapostolle reigns over one of South America's premier wine estates. In less than a decade, this winery has taken the international wine world by storm.

In 1994, Alexandra Marnier-Lapostolle founded the Casa Lapostolle Winery, and with the world's most prominent winemaker Michel Rolland selected prime vineyard sites that would yield world-class wine. Until quite recently, the Marnier-Lapostolle family was best known as the creator and founder of the world renowned liqueur Grand Marnier, even though they have been involved in winemaking in France for generations, most notably as the owners of Chateau de Sancerre.

In creating Casa Lapostolle, the Marnier-Lapostolle family has pursued the same uncompromising approach to quality that made Grand Marnier a household name. The family's objective at Casa Lapostolle is to consistently create world-class wines by marrying French expertise to the incomparable terroir of Chile. The Chilean climate is perfect for the cultivation of the vine, and the soil harbors no phylloxera. In addition, Chile contains a great number of old vines, mostly from French varietals that were brought from France in the 19th century before the dreaded vine louse devastated the parent stock in Europe. Consequently, many of these old vines continue to thrive in the vineyards of Chile, and all Chilean vines, old and new, grow naturally on their own rootstocks a phenomenon rarely seen in Europe or elsewhere in more than a century. The result is pure, natural tasting wines that express expert care and ideal growing conditions.

Today, Casa Lapostolle comprises more than 750 acres of prime vineyards, located in three different growing areas. This estate produces two excellent white wines, a Bordeaux-style Sauvignon Blanc, which traditionally contains a small percentage of luscious Semillon, and a Chardonnay. Both deftly represent Chile's ability to turn out internationally acclaimed white wines. Cabernet Sauvignon, Merlot, and Carmenere (Chile's own unique red varietal) dominate Casa Lapostolle's excellent red wine portfolio and place this property among Chile's finest wine producers.

Tasting Notes: The lively, fresh 2002 Casa Lapostolle Sauvignon Blanc sports a lovely yellow and green-tinged robe. Its nose is equally intense and aromatic, offering a seductive dollop of citrus, melon, tropical fruits and grapefruit, which intertwine with smoky flint tones. On the palate, the Casa Lapostolle Sauvignon Blanc explodes with both a ripe juiciness and a mélange of crisp acidity, making it a perfect foil for spicy foods. A crisp, racy finish pleasantly lingers in the mouth after swallowing and completes this most attractive and refreshing wine. We have enjoyed the 2002 Casa Lapostolle Sauvignon Blanc only moderately chilled as well as ice cold; with equally fine results, so as you like it.

Accompaniments: Without a doubt, summer was made for Sauvignon Blanc, so bring on all the fresh seafood and summertime fare you can muster because the 2002 Casa Lapostolle Sauvignon Blanc is the quintessential Sauvignon Blanc. Clams, mussels, oysters, shrimp, lobster, and just about anything that swims offer a natural pairing with this wine, but that's not all. The Casa Lapostolle Sauvignon Blanc is equally outstanding with salads, poultry, and a host of Asian dishes. Why not try it with a mixed green salad, with caramelized walnuts, poached pears, tomatoes and a fresh crumbled blue cheese. Caesar Salad provides another fine accompaniment as does a roasted free-range chicken, stuffed with sausage and smoked Gouda, and topped with a roasted red pepper cream sauce. Seared Sea Scallops, tossed with a Thai nut relish makes a fine marriage, too. For that matter, a comfortable chair on the deck overlooking the pool provides enough of an accompaniment to Casa Lapostolle's Sauvignon Blanc, so don't feel as if you have to cook or even take in because this lovely Sauvignon Blanc may be all the companionship you need. Enjoy!

Recipe for White Wine

2 lbs. large shrimp peeled & cleaned
3 cloves garlic crushed
2 shallots chopped
1 cup chicken broth
1 stick butter
1 Tbl. cilantro - chopped
¼ cup heavy cream
4 cups saffron rice

Saute shrimp in butter, garlic and shallots. Add half of the chicken broth and simmer 5 minutes. Remove shrimp to a plate. Add to the pan, remaining chicken broth and cilantro. Simmer uncovered for 5-7 minutes. Add heavy cream and simmer for 1 minute. Add shrimp and coat well with mixture. Serve shrimp over saffron rice and spoon sauce over top.

Guigal Cotes du Rhone Rouge 2000 - France

Marcel Guigal has been called everything from the man with the Midas touch to the planet's greatest living winemaker. Unquestionably, Guigal has earned the reputation for fashioning some of southern France's greatest wines, as the plethora of favorable reviews and critical acclaims of his wines will attest but, perhaps, even more impressive is Guigal's knack for consistency. Without fail, Guigal wines, red, white and even rose, are at the top of the charts in both good years and bad. Moreover, each of Guigal's many fine wine offerings has become the yardstick by which all others are judged in their respective appellations.

From the antique village of Ampuis, the birthplace of the great Cote-Rotie appellation, the burgeoning wine empire of Guigal has spread to every significant appellation in the Rhone Valley. Led by Marcel and his adept son and protégé, Philippe, the Guigals have sown success and quality far and wide, forcing less quality minded producers to improve their wines or perish. Although most notable of Guigal's wines are the firm's several Cote-Rotie offerings, which are universally acknowledged to be the supreme examples from this ancient 2, 400 year old vineyard that dates back to early Roman times, the Guigals excel equally with all of their Rhone offerings. The firm's delicious Cotes du Rhone offerings red, white, and rose provide ample testimony to that fact. Guigal's red Cotes du Rhone contains a high percentage of old vine Syrah, while the white sports a similar amount of Viognier, a practice few other producers would even think to emulate, but it is just such practices, along with a consummate dedication to low yields and minimal intervention, that set Guigal apart.

Tasting Notes: Classic Cotes du Rhone is one way to describe the 2000 Guigal Cotes du Rhone Rouge. Simply delicious is another and, perhaps, more apt description of this especially deep colored, well endowed Cotes du Rhone. With approximately 50% Syrah as the wine's base, it should come as no surprise that black fruits and rich creme de cassis scents and flavors emerge from this hedonistic potion. What is even more impressive is the hint of Asian spices and the presence of a juicy center, which adds to the wine's overall appeal and bodes well for the wine's continuing development. The 2000 may be Guigal's finest red Cotes du Rhone to date. Drink it now and over the next couple of years. We suggest drinking this lovely Provencal delight at cool room temperature during temperate weather and just slightly chilled (55? F) in hot weather as the locals do.

Accompaniments: Given the innate versatility of the 2000 Guigal Cotes du Rhone Rouge and the Provencal penchant for pairing a wide variety of foods with their local reds, the list of gastronomic accompaniments to this wine is nearly endless. Nonetheless, some of our favorite every day pairings include burgers and steaks, tomato or cream based pasta dishes, and pizza, any way you can envision it. The Provencal claim to having invented pizza, and they very well may have; the myriad of delicious vegetable, cheese (cow, goat or sheep) and meat laden pizzas in Provence certainly underscore the wonder of this dish with the Guigal Cotes du Rhone. More elaborate fare like Rack of Lamb or game won't disappoint either. Enjoy!

Chandon Riche Extra Dry - USA

Chandon, Moet's premium sparkling wine venture in Napa Valley, has once again struck gold with its newest release: Riche. No stranger to innovation, Chandon continues to explore the diversity of sparkling wine styles. Extra-Dry Riche is crafted to be a luscious, full-bodied wine that captures the ripe essence of California's sun-drenched vineyards. To this end, no one in the United States can even claim parity with Chandon let alone make a case for doing it better. Riche is destined to make a splash no pun intended.

Although all of Moet's traditional champagne method sparkling wines from a half dozen countries constitute excellent quality and often exceptional value, too, Chandon is the most innovative: this winery captures the pioneering spirit of California at the same time it consistently delights the palate. Chandon combines a unique philosophy that embraces French winemaking traditions with vibrant California style. This philosophy, combined with the company's spirit of innovation and entrepreneurship, has allowed Chandon to consistently create a wide range of world-class sparkling wines, which not surprisingly dominate the super premium sparkling wine market in the United States.

Tasting Notes: Chandon Riche is indeed luscious and well endowed. It exhibits an entrancing floral bouquet that is followed by just a whisper of ripe, exotic fruit. Rich, honeyed fruit flavors accompany a soft velvety texture. A blend of Pinot Noir, Chardonnay, Pinot Meunier, and a hint of Muscat, Riche offers up ripe peach and white nectarine flavors; yet, it never crosses the boundary into real sweetness despite the wine's persistent, long layered finish that is laden with apricot and honey. In the end, vibrant citrus flavors help Riche keep its lovely equilibrium, and what harmony this is!

Accompaniments: Chandon Riche is majestic with today's eclectic cuisine and pairs beautifully with many hard to match foods. Riche enhances rich and spicy foods as well as fruit-bases desserts. This wine's round voluptuous style coats the palate and balances the heat of spicy foods, complementing dishes featuring chilies, cilantro, lemongrass or green curry. Riche also works well with rich foods such as pate and foie gras, or desserts like fresh fruit tarts and tarte tatin. We also suggest that you serve Chandon Riche as an aperitif, served ice cold into a chilled flute. Now that's liquid gold. Stay tuned for California's next gold rush. Giddyap!

Ask the Panel: To Screw or Unscrew the Cap?

Editor's Note: The response to this question will appear in next month's newsletter, and perhaps subsequent newsletters as well, due to the multiple questions posed by the reader and the lengthy response required to do the topic of screw caps justice.

Question: Recently, while shopping in a local wine shop that enjoys a great reputation for its quality selection, I noticed a number of wines finished by a screw cap. I was shocked to see so many moderately priced, and even expensive wines finished in this way, even a couple of wines I had drunk before that were previously cork finished. Afterwards, I made a comment to one of the store's wine consultant's to the effect of: Screw caps, what is this world coming to? To my surprise, the young man shot back: You had better get used to it. Lots of high quality producers are using screw caps or at least experimenting with them. Almost all New Zealand wines are already finished in this way, and that's just the beginning. They work. He then excused himself, and ran off to help another customer. What do you make of all this? Does this young man know what he's talking about? And why would any quality conscious winery even consider putting its wines into a bottle that has a screw cap?

Response: Excellent questions, which require more than a one or two line retort! A full response will appear in next month's newsletter. In the meantime, our members may want to ponder this timely topic?

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