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Wine Blog from The International Wine of the Month Club

A wine blog written by the experts from The International Wine of the Month Club

Happy Anniversary to The International Wine of the Month Club’s Bold Reds Wine Club: Come Celebrate With Us!

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The International Wine of the Month Club’s Bold Reds Wine Club celebrates its first birthday this month. We launched this club in October 2016 and thanks to the overwhelmingly positive response, The Bold Reds Wine Club has become a resounding success and continues to grow. To all of our members who have enjoyed the special selections in the Bold Reds club, we say a heartfelt thank you! To all who enjoy bold red wines and have not yet sampled these richly flavored world-class red wines, we invite you to celebrate with us with an International Wine of the Month Club Bold Reds membership. Here is what the Bold Reds club is all about.

The Bold Reds Wine Club features medium to full-bodied red wines of deep color and robust flavors from around the globe. Although delicacy and charm are admirable attributes in wines, many red wine drinkers crave the rich, complex flavors that only bold red wines can offer – wines of pronounced varietal character, as alcohol alone does not make a bold red wine: rich fruit flavors, pronounced ripe tannins, well-integrated oak tones from the right amount of barrel ageing, and the deft hand of a skilled winemaker in the finest of vintages yields bold reds worthy to be sent to members of The International Wine of the Month Club’s Bold Reds club. Full-bodied California Cabernets brimming with varietal character, single vineyard red Zinfandels, sublime Priorats and splendid Ribera del Dueros from Spain, Châteauneuf-du-Papes and flavor-packed Grenache offerings from Languedoc and the Rhône Valley, as well as highly acclaimed Carmenères, Cabernets and Malbec blends from South America are just some of the superb bold red wines you can expect to receive each month from our Bold Reds club. And on occasion, members may even receive an award winning, full-bodied Pinot Noir from Napa Valley’s Carneros district.

Some of this year’s bold reds include the award winning 2013 Obsidian Ridge Estate Grown Cabernet Sauvignon, Priorats from Galena and Pasanau, two of the formidable Priorat appellation’s most renowned producers, the newly released 2014 Chapel Hill McLaren Vale Shiraz, and the extremely limited production and a once in a lifetime offering of the 2012 Intuicion Solo Una Vez, a bold, beautiful blend of Cabernet Franc and Petit Verdot. Our upcoming November and December Bold Reds club will feature equally exciting wines: the 2012 Fore Family Vineyards Carneros Napa Valley Pinot Noir, a Pinot Noir of extraordinary richness, complexity and structure worthy enough to be a Bold Red, and the outstanding soon to be released 2015 Domaine du Grand Tinel Châteauneuf-du-Pape. Come celebrate our first anniversary with us with a glass of bold red wine from The International Wine of the Month Club.

Salud!
Don

Coconut Curry Shrimp

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This ultra flavorful dish comes together in under 30 minutes and is perfect for fall! Try pairing it with this month’s Hermanos Valle de Cafayate Salta Torrontés.

Ingredients:

  • 2 Tablespoons Butter
  • 1-1/2 pound Raw Shrimp, peeled and deveined
  • 1 whole Medium Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 Tablespoon Curry Powder
  • 1 can (13 1/2 Oz. size) Coconut Milk
  • 2 Tablespoons Honey (more to taste)
  • 1/4 teaspoon Kosher Salt (more to taste)
  • 1 whole Lime, juiced
  • Hot Sauce, optional
  • 12 whole Basil Leaves, chopped, plus more for garnish
  • 2 cups cooked Basmati Rice

Instructions:

Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Recipe and photo by Ree Drummon courtesy of thepioneerwoman.com

Stellenbosch: South Africa’s Rising Star

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Stellenbosch Wine Country

South Africa has had a thriving wine industry since the 17th century, but there has never been a better time to discover South African wines than now. Quality and innovation push the envelope and values abound. And nowhere in South Africa is this truer than in the much heralded winelands of Stellenbosch.

Located on the Western Cape less than an hour north of Cape Town, the picture-postcard town of Stellenbosch and the surrounding mountains form a dramatic backdrop for what has justly been heralded as the most beautiful wine country in the world. Although some may try to refute that claim and promote the various picturesque merits of other world-renowned wine regions, what is not in question is the integral role Stellenbosch has played for more than three centuries in the formation of South African wine. Yes, the South African wine industry is that old; it dates back to the second half of the 17th century. Not only is Stellenbosch South Africa’s oldest and most important wine producing region, it is the finest region for red and white wines on the African continent. It is South Africa’s Napa, Sonoma, and Santa Barbara counties, along with more than a few touches of France. It contains a myriad of microclimates, which allows for the cultivation of an enormous number of grape varieties. Consequently, Stellenbosch is responsible for high quality red and white wines from a host of varietals that include Cabernet Sauvignon, Shiraz, Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Viognier, and South Africa’s unique varietal, Pinotage, a cross between Pinot Noir and Cinsault. From wineries in Stellenbosch old and new flow an enormous variety of wines that are world class and wholly unique in character. So don’t wait to discover the unique, incredibly flavorful wines of Stellenbosch – South Africa’s rising wine star and the world’s most beautiful wine land.

Salud!
Don

Capellini With Spicy Zucchini-Tomato Sauce

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This dish comes together quickly and is sure to be a crowd pleaser. Try pairing it with Bodega Sommos Xiloca Calatayud Garnacha 2015 which is featured this month in our Premier Series.

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can whole San Marzano tomatoes
  • Kosher salt
  • 1 medium zucchini, cut into small chunks
  • 1/2 pound capellini
  • 1/4 cup chopped fresh basil
  • Grated parmesan cheese, for topping

Directions:

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.

Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

Recipe and photo by Food Network Magazine courtesy of www.foodnetwork.com

What to Look For In September

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In September, The International Wine of the Month Club’s Premier Series offers four exciting wines from four continents. The 2015 Xiloca Calatayud Garnacha from Bodega Sommos begins this worldwide whirlwind tour. The 2015 Xiloca Garnacha offers a deep draught of ripe black cherry in its aroma, along with subtle hints of plum, earth and minerals for complexity and lift. In the mouth, the 2015 Xiloca Garnacha caresses the palate with plush fruit flavors born of Xiloca’s heirloom 80 year old Garnacha vines. The wine’s pleasant minerality and ripe tannins offer fine counterpoint to its intense fruit, which makes for uncomplicated, unadulterated enjoyment. Although it weighs in at 14.5% alcohol, the Xiloca Garnacha maintains its freshness and never appears weighty. The 2015 Xiloca Garnacha offers a unique look at Garnacha (Grenache) – a medium-bodied wine with bold flavors and plenty of Old World charm.

Our next feature is the delicious 2016 Mayu Valle de Elqui Huanta Vineyard Pedro Ximénez. Grown in one of the highest vineyards on earth at an altitude of 6,320 feet, the 2016 Mayu Valle de Elqui Huanta Vineyard Pedro Ximénez offers an appealing array of floral and fruit aromas, flavors vibrant with fresh acidity and zesty minerality, and a long, appealing finish. In the mouth, lively citrus and orchard fruit flavors grace the palate and slake the thirst. Made from a unique Spanish grape variety, the 2016 Mayu Valle de Elqui Pedro Ximénez possesses not only crisp acidity but also laser-like precision to accompany its ripe, forward fruit. Light on its feet yet long on the finish, Mayu has fashioned a distinctive, character-filled wine in the 2016 Mayu Pedro Ximénez from one of the planet’s loftiest vineyards.

Next in line this month is the exceptional, bold-flavored 2014 Edgebaston Stellenbosch Cabernet Sauvignon, a classic Cabernet Sauvignon and a stunning value. Edgebaston, renowned for its luxurious, long-lived GS Cabernet Sauvignon, has turned out a remarkably similar wine in the estate’s 2014 Stellenbosch Cabernet Sauvignon, with one exception: this 2014 Stellenbosch offering is approachable now and downright supple in comparison. Deep in color and almost as forbidding in appearance as Edgebaston’s GS, the 2014 Stellenbosch Cabernet Sauvignon emanates from three outstanding clones of Cabernet that yield intense flavors of immense purity. The wine’s savory scents and flavors reminiscent of ripe berries and blackcurrant mingle with mint, herbs, dark chocolate, coffee and a Bordeaux-like herbaceousness, which recall the exceptional Cabernet-based wines of France’s Médoc and winemaker David Finlayson’s successful stint at Château Margaux. Garnering copious accolades and 90 points from Vinous, it is hard to imagine anyone in Napa Valley fashioning a Cabernet this complex and distinctive for under $40.00.

Rounding out this month’s Premier Series is Signal Ridge’s Non-Vintage California Brut Sparkling Wine Méthode Traditionnelle, a very tasty, traditional-method sparkling wine that provides outstanding quality, flavor, and value. Soft, succulent, yet fresh and vivacious, this Méthode Traditionnelle Brut from Signal Ridge offers a very satisfying glass of bubbly. For starters, it exhibits a light, pretty bouquet replete with the scents of crisp mountain apples and freshly baked bread. Soft and expansive in the mouth, it glides easily across the tongue before exiting with ease and grace. Unlike most less expensive sparkling wines not made by the Méthode Traditionnelle, Signal Ridge’s Brut finishes with the same charm it started with. It exhibits neither flab nor a harsh after-burn to mar its performance. No need to wait for “an occasion” to open this wine; Signal Ridge’s Brut Méthode Traditonnelle provides its own occasion.

The International Wine of the Month Club’s Collectors Series is proud to offer three exceptional wines from two of the most renowned wineries south of the equator. This month an International Wine of the Month exclusive, the 2014 Mr. Riggs Generation Series Montepulciano d’Adelaide from South Australia, leads the way. This rare beauty opens with an eye-popping violet hue and an intense aroma of red fruits, eucalyptus and mint. Smooth, rich and utterly entrancing in the mouth, Mr. Riggs’ Montepulciano d’Adelaide Hills lacks for nothing but a clean glass. Velvety and lithe in the mouth, one wonders how Ben Riggs can pack so much flavor into such a smooth format. The wine’s ripe tannins carry an abundance of berry fruit, mint, milk chocolate and subtle vanilla bean flavors as they glide across the tongue and fill the mouth. Ben Riggs captures the warm, extroverted nature Australia’s top-rated wines and marries them to the suavity and sophistication one finds in the finest Tuscan reds. Although one of the smallest of productions from Ben Riggs, the 2014 Montepulciano d’Adelaide Hills has captured the attention of many of the world’s most influential critics and earned 90+ point scores, which include 94 points from The Wine Front, Australia’s most active review site for wine consumers. Enjoy!

Next up is the 2014 Casas del Bosque Casablanca Pequeñas Producciones Syrah, a wine that continues to dazzle critics and consumers alike. Receiving numerous 90+ point ratings, including 96 points from Decanter and that magazine’s World Wine Awards Platinum Medal: Best Chilean Red Rhône Varietals as well as 93 points from Vinous and James Suckling, it is obvious that California, South Australia and France’s Rhône Valley hold no monopoly on premium Syrah. The 2014 Casas del Bosque Pequeñas Producciones Syrah offers a rich aroma of crushed blackberry, bramble, and violet. In the mouth, ripe blackberry and dark cherry flavors mingle with enticing notes of cinnamon, cedar, bacon, black olive and white pepper. Well-integrated oak tones backed by abundant, round tannins add backbone and superb length and structure to this outstanding Syrah. Although still in the bloom of youth, this purple potion offers incredible drinking pleasure from the moment it is poured.

Completing this month’s Collectors Series is the impeccably made 2015 Casas del Bosque Pequeñas Producciones Sauvignon Blanc, another wine that continues to dazzle both critics and consumers. Receiving many 90+ point scores, including 92 points from both Vinous and James Suckling, as well as lofty praise from Decanter and others, this world-class Sauvignon Blanc provides more than a match for France’s top Sancerres – the traditional benchmark for 100% Sauvignon Blanc wines from around the world. From the moment it is poured, this tiny production 2015 Sauvignon Blanc from Casas del Bosque offers broad, delicious, seamless draughts wrought with flavor and finesse. Endowed with supreme aromatics, balance, depth of flavor, texture and vivacity, this Sauvignon Blanc offers it all: a mélange of mineral-tinged herbal fruit, white peach, melon, Meyer lemon and tangerine. As a finale, it offers an explosive finish, packed with flavor and verve, without the acerbic finish that mars lesser Sauvignon Blancs, even many Sancerres from top-rated producers. Enjoy!

Salud!
Don

Rosé is once again the summer’s “hottest” wine

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A decade ago the word rosé was an anathema in American wine circles. Even a few years ago, how many serious or even occasional wine drinkers would admit to enjoying such a wine? We even called the one vestige of rosé that was readily available “White Zinfandel,” so as not to use the word rosé. Well, all that has changed. American wine drinkers’ tastes have changed, as has the overwhelming selection of very good domestic and imported rosé wines that now abound. So let’s pour a glass of cool rosé – once again the summer’s hottest wine.

Rosé has been popular in Europe for centuries and enjoys a long, illustrious history. Nonetheless, with the exception of the low alcohol White Zinfandel craze of the 1980s, Americans had been reluctant to embrace anything pink but a high octane Cosmopolitan, until now. Fortunately, long gone are the days when White Zinfandel is the only rosé game in town. Today’s rosé wines emanate from many different grape varieties and come in all different flavors, shades of color, and levels of sweetness from around the world. However, it is dry rosés from California, Spain, South Africa, and most prominently Provence in southern France that constitute this summer’s ‘hottest” wine. In fact, good rosé wines are now being enjoyed year round.

Provence is the spiritual home of today’s dry rosé. It is a land that elicits visions of scintillating landscapes, eye stopping vistas, and undulating fields of lavender and massive cypress as they wave in the winds that wash the countryside clean. Provence is also the birthplace of troubadours and Provençal, the lyrical language of poetry, and the planet’s most endearing wines. More than 140 million bottles of wine are produced annually in Provence, a region famous for its wines since the Roman era, and over 105 million bottles (75% of that entire region’s wine production) is rosé.

Many of today’s most popular domestic and imported rosé wines flow from traditional Provençal grape varietals such as Grenache, Syrah, Mourvèdre, Cinsault, Carignan and Rolle. However, around the world, Merlot, Pinot Noir, Sangiovese, Tempranillo and other varietals make fine dry rosés, too.

Provençal rosés and many of their New World counterparts are dry, delicate wines that are much more akin to white wine than red wine, as they are produced like white wines with minimal skin contact and no time in oak barrels. After harvest, a portion of the grapes undergo a cold maceration at various temperatures and lengths of time according to the grape variety in order to preserve the wine’s delicate aroma. The remaining grapes are vinified by a direct pressing, which imparts a slight pink color from the skins of the dark grapes. The wines are then blended and their élevage (upbringing) takes place entirely in stainless steel tanks until early February, when the young rose-colored wine is bottled for maximum freshness. Rosés are this summer’s “hottest” wines because they are fresh, flavorful, and served cold from a variety of premium grape varieties. In most cases, dry rosés are at their best in the first year of their life, which means looking for the current vintage or most recent release. Enjoy!

Salud!
Don

Argentinean Barbecued Steak

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Ingredients:

  • 3 pounds skirt steak
  • 3 tablespoons olive oil
  • Salt
  • Chimichurri Sauce, recipe follows

Chimichurri Sauce:

  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • 3/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • 1/3 cup olive oil
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper

Directions:

  1. Preheat your grill to high or preheat a ridged grill pan until very hot.
  2. Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce

Chimichurri Sauce:

  1. To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
  2. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.

Yield: 1 1/2 cups

Recipe from Ingrid Hoffmann courtesy of www.foodnetwork.com

The International Wine of the Month Club

The International Wine of the Month Club | 1-800-625-8238 (Outside USA call: 949-206-1904) | P.O. Box 1627, Lake Forest, CA 92609