Vol. 7 No. 11

Standard Selection - (1) Red, (1) White
Nino Franco Prosecco Rustico Brut NV – Italy
De Solminihac Reserva Privada Cabernet Sauvignon 1995 – Chile

White Wines Only Featured Selection
Dr. Bürklin-Wolf Pfalz Riesling 2002 – Germany

Red Wines Only Featured Selection
Turramurra Pinot Noir 1999 – Australia

Nino Franco Prosecco Rustico Brut NV – Italy

The Nino Franco Winery is located in the upper reaches of the Veneto, the province of Venice. Here the Alps begin their ascent and the great Adige and Piave rivers lie far to the south. This is Valdobbiadene, about as far from Venice as one can go and still be in the Veneto – an enclave of viticultural excellence that lies nestled among the foothills of the Alps. Valdobbiadene also happens to be Italy’s finest production zone for Prosecco, and Nino Franco is its consummate craftsman.

A decade ago, Primo Franco took over this sparkling wine estate from his father, Nino Franco, and invested heavily in improvements to the winery and vineyards. The result has been the transformation of this estate into the region’s foremost producer of sparkling Prosecco – much to our delight.

In addition to fashioning Valdobbiadene’s premier Prosecco, Primo Franco takes an active part in governing the Prosecco DOC, setting high standards of quality for Italy’s most beloved sparkling wine and assuring the preeminence of the region’s vineyards as the most meticulously tended in Italy.

Prosecco is a native Italian varietal, which deserves the beloved status it has long been accorded in Italy as well as the recent attention it is finally garnering abroad. In its native Veneto, Prosecco is the symbol of Venetian conviviality and a staple in every welcoming home. It is routinely offered to houseguests and served at nearly every wedding and Sunday luncheon. From any afternoon affair to the wee hours of the morning to the occasional sip before lunch, life in the Veneto would simply not be the same without Prosecco. From Venice to the Dolomite Alps, Prosecco is undeniably the wine of the Veneto.

Although Prosecco can be made sparkling or still, the emphasis in Valdobbiadene, as in most of the Veneto, is on beautiful, dry, lightly sparkling versions like the Nino Franco Rustico. However, it is with Prosecco’s predominance as a sparkling wine that the inevitable comparison with Champagne ends. DOC regulation allows for a wide range of styles and techniques, resulting in a host of fresh, delicious bubbly that is meant to be consumed young, and with abandon. Alcohol levels for Prosecco are typically lower than for Champagne, too, usually no more than 10.5%-11%. In most Prosecco, the mousse (bubbles) is intentionally soft and non-aggressive, to heighten rather than mask natural fruit flavors. Austere, bone-dry examples as well as slightly sweet sparkling versions of Prosecco can still be found, but such wines are very much the exception today rather than the rule. Today, most Proseccos are light and pleasantly dry, but without the high acidity of Champagne or even worse its cheap imitations.

Most Prosecco producers, Nino Franco included, make several different Prosecco wines. In addition to the Rustico, Nino Franco’s most popular wine, this firm turns out two other excellent sparkling wines from Prosecco and a lovely still Prosecco called Sassi Bianchi. No other wines are produced at Nino Franco, allowing this great house to concentrate on what it does best – make delicious, quaffable Prosecco that will make an aficionado out of even the most ardent opponent of Champagne.

Tasting Notes: Exuberant and fresh like spring, the Nino Franco Prosecco Rustico Brut NV embodies all that is good about an awakening land or the fruits of the harvest. It proffers the scents of pear, apple, and white peach, all of which are entwined in a delicate, round body. In addition, what makes the Rustico even more appealing is that it sparkles and caresses, without ever trying to imitate Champagne. Although dry and refreshing on the palate, the Nino Franco never slips into austerity; it doesn’t pretend to be Chardonnay or Pinot Noir either, and it remains forever lively, sprite, and wholly approachable. Moreover, the Nino Franco Prosecco Rustico Brut is a clean, natural tasting, “no headache” kind of sparkler that is just plain fun to drink. In fact, the Nino Franco Rustico goes down so easy that you will want to reach for another bottle, even before the first one is done. Indeed, many will be surely tempted to open a second bottle to share with others or drink by themselves – horrors! We suggest you enjoy the Nino Franco Rustico often and fairly well chilled, at approximately 40° F.

Accompaniments: Nino Franco Prosecco Rustico Brut remains the perfect anytime sparkler. In the Veneto, good sparkling Prosecco is an afternoon tradition, beginning with a fine lunch or simply as a toast to the end of another busy day. Prosecco also provides the sparkle to any evening get together or romantic interlude, so whatever your fancy, the Nino Franco Rustico provides the perfect companion to all of those events and more. It also makes for a wonderful aperitif, and it pairs well with most light hors-d’oeuvres. We also suggest that you try it with risotto, fish, and light meats. Shrimp, scallops, sautéed shellfish, and lightly fried tempura dishes offer other tasty propositions with the Nino Franco Rustico. Furthermore, this Prosecco is a fine way to wash down Thanksgiving dinner and all the trimmings. With such an eminent drink ability and friendly welcoming spirit, the Nino Franco Rustico is truly a crowd pleaser, making it easy to see why Prosecco is undeniably the wine of the Veneto and Primo Franco its favored son.

Note: Nino Franco Prosecco is the original Prosecco, which was first served at Harry’s Bar in Venice in the early 20th century. It is also worth mentioning that Nino Franco Rustico when mixed with white peach juice provides the authentic Bellini. And as with any sparkling wine, please exercise caution in opening the Nino Franco Rustico as the wine is under pressure. When opening, always firmly hold the cork and wire stopper under a clean cloth, while pointing the bottle away from anyone or anything fragile. Then gently ease the cork out with thumb and forefingers. Salut!

Recipe for White Wine: Asparagus and Parmesan Crostini

Topping:
10-12 thin, fresh asparagus spears (peeled)
1 Tbl. Italian dressing
2-4 Tbl. grated parmesan cheese
1/2 lemon

Nonstick olive oil spray
1 loaf Italian bread (cut crosswise into 1/4” slices)

Spray a shallow baking dish with olive oil spray and arrange asparagus on a single layer in dish. Roast in 400 degree oven for 10 minutes. Cut up asparagus and toss with dressing. Meanwhile, head a fry pan and spray with live oil spray and grill the sliced bread until brown and slightly crispy (about 2-3 minutes on each side). Then, toast the bread in a 400 degree oven on a baking sheet for 10 minutes.

Arrange topping in a heap on bread slices and top with grated Parmesan. Squeeze a small bit of lemon juice over and serve.

De Solminihac Reserva Privada Cabernet Sauvignon 1995 – Chile

Emilio de Solminihac, more affectionately known as Don Emilio to a burgeoning legion of young Chilean winemakers, is the guardian of traditional winemaking in Chile and one of South America’s finest winemakers. He is also an affable gentleman who seems cut from a bygone age. Like most winemakers of his generation, Don Emilio received his first training in wine as a young man while working in his grandfather’s vineyard and winery. Later he would graduate from the Universidad de Chile with a degree in agricultural engineering, and subsequently depart for France, where he would study at the Université de Bordeaux under the legendary Emile Peynaud – France’s most renowned oenologist. While attending the Université de Bordeaux, Emilio earned that venerable institution’s esteemed degree in oenology, the first Chilean to do so. Today, Emilio de Solminihac is revered as much for his legacy of fine, age worthy wines as he is for his numerous oenological innovations – many of which have helped to transform the Rapel Valley into the Napa Valley of Chile.

Upon his return to Chile in the 1970’s, Don Emilio established an oenological laboratory in Rancagua and began consulting for many local Rapel Valley vineyards and wineries, an experience that brought him an intimate knowledge of the region’s terroir. In the meantime, the young Emilio also began teaching oenology and vinification at the Universidad de Chile and the Universidad Catolica de Chile, where he earned a reputation for his unabashed dedication to the production of clean, complex, age worthy wines in the Bordeaux tradition.

In 1976, amidst much economic uncertainty, when growers were pulling up vines because they were barely able to give away their wares, let alone make a living by producing wine, Emilio made a fateful decision: he purchased the old Vina Purisma estate outside of Rancagua. Originally planted in 1930, this established 230- acre property contained many splendid old vines whose yields were meager but whose quality was high. Don Emilio re-named the estate Santa Monica in honor of his wife Monica Fonseca and began with her a family winery. And what many considered madness three decades ago has become a dream come true.

Bedecked by a rambling, traditional low-ceiling hacienda and long, neat rows of well-tended vines that doze between the towering Andes and the coastal mountain ranges, one could dream of paradise and not be asleep. Here, the hot sun and cool sea breezes of this majestic land work their magic on a weary traveler as well as the estate’s wide variety of grapes, almost all of which are French in origin. Tucked behind the hacienda is a gleaming, meticulously clean cellar that is as modern and beautifully designed as any we have encountered in Chile, thanks to Don Emilio’s acumen and passion for making wine the right way. In addition, he has preserved the ancient rauli-wood tanks that came with the property and still uses them for a number of his wines. But never have we seen such a spotless cellar, all in perfect order, as the old and new flow seamlessly into one. Indeed, it would be hard not to make fine wine in such a place.

Don Emilio’s long collection of wines include splendid Sauvignon Blanc, Semillon, Chardonnay, and a limited quantity of South America’s finest Riesling as well a host of revered reds, not which the least is the estate’s excellent Bordeaux-style Cabernet Sauvignon. Yet, Don Emilio’s most appealing legacy remains the limited production of Chardonnay, Merlot, or Cabernet Sauvignon that is bottled either as De Solminihac Reserva Privada or Tierra del Sol. These complex, age worthy wines are as endearing as they are enduring, and they go a long way to dispel the notion that Chilean wines don’t age in the bottle or develop the portfolio of secondary characteristics that wine critics generally refer to as complexity. Try a De Solminihac Reserva Privada and enjoy the dream.

Tasting Notes: Can you imagine having the opportunity to taste a top rated ten year old Bordeaux from a great vintage and then being offered a container of the lovely juice? Well, the 1995 de Solminihac Reserva Privada Cabernet Sauvignon is just such a wine, except Don Emilio made it in the Rapel. Still youthful in appearance, with a deep ruby robe and a cachet full of berry, chocolate, and the telltale cigar box scent of fine claret, you would almost swear you were in Pauillac or St. Julien. Indeed, you would be wrong, but who cares? The elegant, complex flavors that emanate from the 1995 Reserva Privada Cabernet Sauvignon recall the best of Bordeaux. A concentrated core of cassis, cedar, cherry, coffee, plum, and much more envelops the palate and finishes its comely work with round well-integrated tannins. Allow this medium-bodied, classically wrought wine to breathe at least thirty minutes at room temperature (66° F) before embarking on the gustatory delight of consuming one man’s legacy.

Accompaniments: “The only accompaniment I need with this wine is a second bottle,” gushed one panel member after tasting the 1995 De Solminihac Reserva Privada Cabernet Sauvignon. “If we’re putting orders together for this wine, I’d like to see if you could get me a couple of cases,” piped another. Some people just are never satisfied with what they have at the moment. Nevertheless, these comments are fitting testimony to the charm and splendor of Don Emilio’s 1995 Reserva Privada Cabernet Sauvignon as well as the wine’s ability to shine on it own. Nevertheless, Emilio de Solminihac has fashioned classic claret that will shine at any gracious dinner party, where beef, lamb, poultry or even pork is served. Veal Medallions, served in a white wine reduction or even a light Marsala sauce is a good bet with this wine as are other classics like Crown Roast of Pork, Tournedos in a black pepper and morel mushroom sauce, and plain old-fashioned Prime Rib of beef. Other winning companions include relatively mild cheeses like Port Salut and Harvarti, or even a very creamy, rare Reblochon from France’s Savoie. To review more delicious cheese pairings, check out our upcoming selections of international cheeses at www.cheesemonthclub.com. Enjoy!

Recipe for Red Wine: Lamb Kebabs

1 1/2 lbs lamb cubes 2 garlic cloves - minced
1 green pepper – cubed 1 tsp. coriander
11/2 onions cut into thick wedges 1 tsp. turmeric
14 cherry tomatoes 1/2 tsp. cumin
salt & pepper to taste 2 Tbl. fresh ginger
3 Tbl. vegetable oil
3 Tbl. lemon juice

In a large bowl, combine the oil, lemon juice, garlic, coriander, turmeric, cumin and ginger. Mix well. Add the meat, peppers and onion pieces. Let marinate for 1 hour.

Arrange meat, onion, peppers and tomatoes on large skewers. Brush with remaining marinade and sprinkle with salt and peppers. Grill skewers over hot coals for 15-20 minutes turning frequently.

Dr. Bürklin-Wolf Pfalz Riesling 2002 – Germany

Founded in Wachenheim in the 16th century by Bernhard Bürklin and expanded to its current size and prominence in the 19th century by Dr. Albert Bürklin, Weingut Dr.Bürklin-Wolf is one of the premier wine estates in all Germany. It is also possesses the distinction of being the largest family-owned wine estate in Germany with a total of 275 acres (by California standards this would be a decidedly modest size estate), all of it in the Mittelhardt – the quality core of the renowned Pfalz region. Dr.Bürklin-Wolf includes most of the top sights in the Pfalz, including those in Wachensheim, Deidersheim, and Ruppertsberg. Moreover, two of the regions most famous vineyards, Gaisbohl and Rechbachel are owned entirely by Dr.Bürklin-Wolf.

Since 1990, Dr.Bürklin-Wolf has witnessed a true renaissance, beginning with the ascendancy of Bettina Bürklin and her husband Christian von Guradze to the helm. Under their direction, this historic property has re-discovered the Golden Age of Riesling. In the19th and early 20th centuries Riesling eclipsed all other white varietals. This was an era when Riesling was made to be richly textured, notoriously long-lived, and fermented dry in large oak ovals. Then, Riesling graced the noblest tables of the civilized world, and so it does again.

Riesling, the other great white grape variety, reigns supreme at Dr.Bürklin-Wolf. Here, this great grape is fermented naturally dry, in the traditional manner; yet, it retains all the luscious golden goodness for which the finest Rieslings are world-renowned. In essence, the wines of Dr.Bürklin-Wolf are all about natural fruit rather than residual sugar, thanks to excellent winemaking skills and noble terroir.

Tasting Notes: “Lightly golden and kissed by the morning sun” is how one member of the panel described the 2002 Dr.Bürklin-Wolf Pfalz Riesling, and indeed it so appears. However, the best is yet to come. Every draught of this lovely wine recalls the essence of Riesling. The delicious scent of ripe apple and pear, liquid minerals, and citrus oil, along with a gentle underpinning of spice, bound from the glass. All of these luscious scents almost make you not want to drink the wine for fear that the enchantment will disappear, which of course it must. But not to fear, all of the wine’s olfactory goodness is born again in every sip, and then accentuated in its long, elegant finish. Although still quite young, the greatness of the 2002 vintage in Germany is already evident in this Bürklin-Wolf offering. We suggest serving this traditional Riesling moderately chilled at approximately 45° F.

Accompaniments: The 2002 Dr.Bürklin-Wolf Pfalz Riesling is a go anywhere, have anytime kind of wine. It need not have a cohort of accompaniments to be enjoyable. Nevertheless, it does provide an excellent companion to a wide variety of foods, much like good Chardonnay does. We suggest serving the 2002 Bürklin-Wolf Riesling with trout, flounder, or other white fish. Scallops or lobster in a rich cream sauce complement this exuberant offering as well. Ham and most pork dishes are natural accompaniments, too. And then there is cheese; an aged Swiss Appenzeller would be perfect with this wine, as would many other well-selected, international cheeses. Click here for additional suggestions: www.cheesemonthclub.com and enjoy!

Turramurra Pinot Noir 1999 – Australia

Editor’s Note: The International Wine of the Month Club rarely features wines from the same producer more than once in any calendar year. However, there are times when flexibility and good sense must prevail, and this is one such occasion. Turamurra is unquestionably one of Australia’s finest estates, and this property’s 1999 Pinot Noir is simply outstanding. Moreover, this rare, very limited offering could easily sell for double its $25.00 price and still be a bargain. Hence, we are proud to offer a select few of our club members the opportunity to taste this wine. Enjoy!

Turramurra flourishes just an hour’s drive from the hustle and bustle of Australia’s second largest city, Melbourne. This lovely estate sits on a hill overlooking a beautiful garden and a small lake, all of which lay only a stone’s throw from stunningly beautiful Phillip’s Bay, the mystical body of water that separates Australia from “Van Damein’s Land,” or Tasmania as it is more commonly referred to today. The Turramurra Estate is aptly named for the aboriginal word for high hill, a picture of which appears in some fashion on every one of Turramurra’s wine labels.

Turramuura’s proprietors, David and Paula Leslie, are warm and welcoming hosts, who aptly set the tone for the special wines that flow from their cellar. Spending time with the Leslies is indeed one of life’s pleasant interludes. Both are passionate about producing great wine. Moreover, a visit with the Leslies is a respite from the ordinary marketplace mentality of marketing and hype in favor of a glimpse into a well-ordered world in which the rhythms of life, the seasons, family and friends play an integral part. Perhaps, it is precisely this couple’s integrated approach to life that appears in Turramurra wines, manifesting itself year after year in a myriad of multi dimensional wines that take on a seamless quality as they age and mature. Whether it is the estate’s flamboyant Chardonnay, superb Pinot Noir or Bordeaux style reds, one is sure to discover the magic and comfort of an old friend or the glow of a roaring wood fire as it wards off the chill of a cold winter’s night while sipping a Turramurra wine.

Tasting Notes: We marveled at the 1999 Turramurra Pinot Noir the first time we tasted it, and now with a little additional bottle age we are even more impressed. This wine is all about pure Pinot pleasure. Amplifying scents of red cherry, kirsch, oriental spice, and smooth French oak commence the allure of this superbly crafted Pinot Noir. Ripe clean cherry, raspberry, and current flavors follow on the palate, while deep down ever changing touches of oriental spice, smooth vanillin, and the ethereal, almost mystical, array of flavors that great Pinot Noir can paint on the palate bedazzle the senses. And even though this wine is already smooth, flavorful, and haunting, the1999 Turramurra Pinot Noir is nowhere near its apogee; another year or two in bottle will further transform this already great Pinot Noir into a true classic. The 1999 Turramurra Pinot Noir is crafted in the Burgundian tradition and is far and away the finest example of the finicky Pinot Noir grape that we have ever tasted from Australia. We suggest consuming this outstanding Pinot Noir at cool room temperature (66°-68° F).

Accompaniments: All traditional Burgundian fare, such as Coq au Vin and Boeuf Bourguignon, provide splendid accompaniments to David and Paula Leslie’s outstanding Turramurra Pinot Noir. In turn, the company of the1999 Turramurra Pinot Noir will enhance these classic dishes. In addition, this wine excels equally well with chicken, duck, and turkey with all the trimmings. It especially likes to highlight the savory parts of a meal like stuffing. Veal and spring lamb offer other fine pairings, too, as does the company of an old friend to enjoy a bottle of this splendid wine, in which case no other accompaniments need apply. The the1999 Turramurra Pinot Noir is one red wine that is most enjoyable as is or with just a few slices of a soft ripe cheese like Morbier. A Votre Santé!

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