This Thursday we will be pouring the highly acclaimed 2008 Vintage Barbaresco Crus (all 9 Crus) from one of the world’s top cooperatives, Produttori del Barbaresco. All of them are outstanding wines. The best part is figuring out what you love the most!

June 13, 2013 (Thursday)
The Wine Club
953 Harrison Street,
San Francisco
6:00-7:00 pm
$25.00 per person

08 Rabaja (WA 96+ pionts)
08 Asili (WA 96 points)
08 Montestefano (WA 95+ Points)
08 Ovello (WA95+ Points)
08 Pora (WA95 Points)
08 Montefico (WA95 Points)
08 Muncagota (WA93 Points)
08 Paje (WA93 Points)
08 Rio Sordo (WA92 Points)
09 Barbaresco Normale (93JS, WS 92, 91+ WA)

This event will be hosted by David Goodwin and myself and will be limited to 15 people.
For more details or to R.S.V.P., please contact me via email or call if you prefer.

See you then!

-Posted by Anselmo Valte, Fine Wine Sales, San Francisco
anselmo@thewineclub.com
www.thewineclub.com
800-966-7835

Follow us on Facebook

For years ultra premium tequila producers have tried to mimic Patron’s light bodied highland style without success. Now a real contender is coming to California.

Cruz Tequila is light enough to sip without burning, carries an agave, candied yam sweetness without being cloying and yet is structured enough to hold up to even the most creative mixed drinks. Through oxidation and filtration Cruz maintains an approachable palate while holding onto its tequila character. A mixoligist favorite, Cruz is a great addition to the home bar or first step into the world of tequila.

Short and sweet:

• 100% Hand selected agave
• 14 time award winning brand
• Aged 4-6 months in American Oak Whisky barrels

Blanco – $43.98
Reposado – $46.98

-Posted by Chad Calvert, Spirits Specialist, San Francisco

Follow us on Facebook

Our Spirits selection

A Refreshing Variation on Gin and Tonic

Cucumber and Rosemary Gin & Tonic (6 servings)
• 2 Cucumbers
• Fevertree Tonic Water
• 2 Limes
• Ice
• I Sprig Rosemary
• Mesh Strainer
• 12 ounces Hendricks Gin
• Combine Cucumber (peeled and cut into small pieces, 2 sprigs of Rosemary, 1 Lime and muddle in a cocktail shaker. Add 6 ounces Hendricks to shaker, shake and strain evenly into six rocks glasses. Fill glasses with remaining Gin. Add 3 cubes of ice, tonic and garnish with a sprig of rosemary, lime wedge and a thinly sliced wheel from the other cucumber.

Strawberry Basil Margarita (6-8 servings)
• 8-12 Strawberries
• 8-10 Basil leaves
• 1 can of frozen lime-ade
• 2 cups of El Tesoro Blanco Tequila
• Put it all together in a pitcher the day before, let it sit in the fridge over night. Serve on the rocks.

Backporch Cooler
• Lemon for lemon wheels
• 2 ounces Bulleit Bourbon
• 1 ounce St. Germain Liqueur
• ¼ ounce Honey
• Lemonade
• Fevertree soda water
• ½ ounce hot water
• In a shaker, combine honey and hot water, stir to make a syrup, add ice, Bulleit Bourbon and St. Germain, shake and pour over ice in a tall glass. Add 1 ounce soda water and top off with lemonade. Serve with a straw, lemon wheel and a rocking chair.

Also, keep your eyes peeled for great spring beers offered by micro-breweries. Some of my favorites include brew from Hangar 24 in Redlands California and The Bruery from Placentia California. Remember spring is right around the corner, so be the first on your block to throw the party that your neighbors can only dream of competing with…

Slainte!

-Posted by Matt Bosma, Spirits Specialist, Santa Ana

Follow us on Facebook

Our Spirits selection

We have it so easy compared to our ancestors. For them to take their crops to market, they would have to travel along narrow trails and extremely bumpy dirt roads. Hardships like this were very common during the 1700s for people in Kentucky, specifically Bourbon County and farmers had to find a different way to get their excess product to the market. Instead of letting some crops go bad because they didn’t make the journey, converting extra corn into whiskey helped ease the pain of life on the early frontier and they sold it to friends, neighbors and fellow Americans.

Bourbon got its name from the county in which it was produced: “Bourbon County”. The producers of whiskey would take their product down to New Orleans via the Ohio and Mississippi Rivers, and the trips took a long time, thus aging the whiskey in oak barrels giving it a distinctive flavor and amber color. The people in New Orleans shortened their favorite spirit’s name from “Bourbon County Whiskey” to a simpler name of just “Bourbon.”

· Bourbon must be at least 51% corn

· Bourbon must be aged in new, charred oak barrels

· Straight bourbon must be aged for a minimum of two years with no coloring added

Distillers on the Bourbon Trail include Four Roses, Woodford Reserve, Makers Mark, Wild Turkey, and Jim Beam, among others. If you are planning a trip to Kentucky, I strongly suggest taking a few days to meander your way along the Trail. Take in the sights, the history, and the soul of Bourbon County, but until then we can continue our journey together here at The Wine Club blog.

Follow us on Facebook

Slainte!

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
Our Spirits selection

A true “Old Fashioned” must be made with whiskey, in 1882, The Chicago Tribune stated that rye was more popular than bourbon to use in this cocktail at the time. Prior to this recipe, bartenders used the same mixers, but the base spirit varied, I.E. gin, absinthe, brandy.. The first time it was said to have been named an “Old Fashioned” in a bar in 1881 at the Pandennis Club.

The Pandennis Club

As time went on, Bartenders started making their marks in the local watering holes. creating signature cocktails for each establishment. Before prohibition, it was said that a person would order an “Old Fashioned” and the bartender would deposit a sugar cube, ice, two drops of bitters and then give the bottle to the customer to pour for themselves (A single shot was .15 and a double was .25). After prohibition, the use of orange/cherry mash became popular and the bartender controlled the pouring of the whiskey… Totally unfair!

Times have changed, along with cocktails.. The “Old Fashioned” has made a surprising resurgence in the bars of today. I call it a return to simpler times; no need for crazy additives or the techniques to entertain the eye of the bar patron. Try your “Old Fashioned” with bourbon or rye, but don’t give yours the title of being, “The best Old Fashioned” on the planet until you give both a fair shot. Thanks to Debra for the question on our Facebook page to help push me towards this idea for a blog this week. Here are two recipes for the different styles of “Old Fashioned” cocktails.

• Drink # 1 :

  Dissolve a small lump of sugar with a little water in a whiskey-glass;
  add two dashes Angostura bitters,
  a small piece ice
  one jigger whiskey.
  Mix with small bar-spoon and serve, leaving spoon in glass

• Drink #2
  2 oz. Templeton Rye
  2 dashes Angostura bitters
  1 tsp. Simple syrup
  Orange and cherry mash

Orange and cherry mash on bottom of glass, 1 teaspoon simple syrup, add Templeton Rye, bitters and ice. Stir until properly chilled and strain into an Old Fashioned glass with a couple of ice cubes. Garnish with a large orange disc or twist. (Orange and cherry mash is an orange wheel and a cherry muddled together)

Slainte!

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
Our Spirits selection

Ale Versus Lager

The main difference between these two styles of beer is the specific type of yeast used, top or bottom fermenting. Ales out number the lagers, but this doesn’t mean that they are better.

Ale: Top fermenting yeast is used, these yeast tend to give a fruitier or spicier flavor. More full bodied and complex.
Types of Ales: Pale Ale, IPA, Ambers, Porters and Stouts.
Try: Hangar 24 Chocolate Porter, Mission Brewery Dark Seas Russian Imperial Stout, Paulaner Hefeweizen, Duvel Belgian Ale, Monks Cafe Flemish Sour.

Lager: Bottom fermenting yeast is used, the yeast is not as noticeable in the finished product. Known to be more crisp and clean.
Types of Lagers: Pilsner, Bocks, Dunkels.
Try: Weihenstephaner Korbinian, Evans Light/Original/Dark Lagers, Napa Smith Pilsner.

Beers! Cheers!

What will we consume next? That depends on our foods, friends and cravings. I never turn a good beer down, no matter the style. The one thing I do make sure of is to drink my beer out of a glass, it helps me appreciate it more. I can see its color, the frothiness of the head, its carbonation. I can smell its fruit, hops, spices, sour notes. Each beer deserves its own style of glass, wait, does that sound familiar? It should, because this is what we do with our wine…. Let us treat our beer the same way!

The biggest thing I can tell you about beer, is to enjoy it!

Slainte!

Please join me on Sunday January 20th for a great Belgian beer tasting. 1pm – 4pm at the Santa Ana store. $10 per person.

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
Our events calendar

Scotland Whisky Regions

As the winter months get colder and the daytime gets shorter, my glass of scotch gets larger. The nice warmth given to my insides helps ease the pain of the bitter cold evenings. Conversations with loved ones and friends go on forever about what will take place in the upcoming spring and summer.

Laphroaig - Islay Scotch

When it comes to scotch, there are three different styles; single malt, blended, and vatted malt. Single Malt is a complex spirit with 5 different areas of Scotland providing different flavor profiles to the whisky. The only grain that can be used is malted barley and a minimum barrel age of 3 years is mandatory. The following are the regions and a few examples of each:

• Lowland are typically softer and lighter: try Auchentoshan
• Highland vary greatly in character from dry to sweet and some even have a touch of smoke and peat moss: try Glenmorangie, Talisker
• Speyside is technically in the highlands and produces mellow, sweet, and fruity whisky: try Glenfiddich, Glenlivit, Macallan
• Islay aka “Whisky Island” has very distinctive malts, generally heavy peat and smoky in taste: try Bowmore, Ardbeg, Laphroaig, Lagavulin
• Campbeltown has only three distilleries, each have a little peat and saltiness, and are medium to full bodied: try Springbank.

Blended scotch can use malted barley and grain whisky to create a more palatable, consistent flavor. Blended scotch makes up 90% of this spirit’s sales. Just a few of the big names include:

• Johnnie Walker, Chivas Regal and Ballantine’s.

Vatted scotch is simply single malts blended with other single malts. Two producers to look for:

• Johnnie Walker Green Label
• Compass Box

Keep your scotch consumption slow and long, enjoy the intricate flavors that seem to change as that single cube of ice melts into your favorite rocks glass. I prefer single malt scotch, but I strongly suggest trying all three styles and finding what is right for your palate, whichever isn’t your favorite can always be poured for friends and family.

In closing, I raise my glass with a traditional toast, “Slainte!” Loosely translated, it means “to your health” in the homeland of my drink of choice. Here is to a great new year of drinking in 2013!

Next week: Ale or Lager, what are you drinking?

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
Current offerings on Spirits on our website.

Matt Bosma in his element

I believe that this statement works for all of us working in or buying from the alcohol industry. Distilleries, wineries and breweries, we all enjoy our beverages, especially those that have a story behind them. The beverage industry supplies me with an income, a passion for great tasting liquor, wine and beer, it has even given me the opportunity to get my certification from the “Court of the Masters” somelier program. The past 14 years of Restaurant drink slinging and beverage retail have lead me to this blog.

Cocktail anyone?

• Vodka: Clean, unique flavors for specialty cocktails, small producers.
• Bourbon: Booker’s, Jack Daniels single barrel, Angels Envy, Ridgemont Reserve 1492. This list could go on for quite a while.
• Scotch: Singlemalt, Islay, Smokey…… But I also appreciate innovative use of unique wine barrels. IE. Gaya, Sauternes, Sherry and Port casks.
• Beer: Belgian, German hefe, IPA (love small craft breweries)
• Wine: Zinfandel, Chardonnay, Syrah, Petit Sirah (I am a big BBQ lover so I need lots of flavor to match up to the rubs and sauces used on my food.

I cant wait to keep writing about new cool items at The Wine Club, stay tuned for weekly updates.

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
Current offerings on Spirits on our website.

Azienda Agricola Meroi Davinor

Recently, I had the pleasure of meeting a true artisan of winemaking. Paolo Meroi and his son Damiano work tirelessly in their winery. Paolo is a man who is dedicated to creating excellence in the vineyard, cellar, and bottle. His vineyards span some 14 hectares in and around the town of Buttrio in the Colli Orientali district of Friuli in Northeastern Italy. The secret to his success are miniscule yields and organic production. He uses a unique oak regimen on both his whites and reds, often passing them 3 or more times through different woods and aged barrels.
His 2011 Pinot Grigio ($24.99) is truly the epitome of the heights this grape is capable of. This wine has ripe fruit and a delicate balance of mineral, acidity, and oak. There is a subtle complexity that cannot be understated – a quality normally lacking in so many Pinot Grigio.
Truly remarkable is the 2010 Sauvignon Blanc ($34.99) Straw yellow with greenish hue, an explosive bouquet and beautiful balance between the aroma of greens and white peach, rich and crisp with a great acid profile. It pairs with starters like fresh asparagus and light dishes.
The 2009 Ros di Buri (94 points WA-$48.99) was absolutely stunning in length, depth, and complexity. It was one of those “A-Ha!”moments that we as wine people live for. It has everything that describes the very essence of great Italian Merlot: “Sexy and supple, the 2009 impresses most for its length and fabulous overall balance. Graphite, licorice, white flowers, smoke, tar and new leather wrap around the finish. The intense, mineral-drenched finish is totally striking.” Antonio Galloni -Wine Advocate These wines are outstanding in every way and I hope you take the opportunity to try these works of art.

This is a terrific producer that makes tiny quantities of wine.

-Posted by Brian Holowka, Italian Specialist, Santa Ana
Current offerings on Meroi on our website.

Egon Muller

There are many great producers from Germany yet no one seems to be as
revered as Egon Muller. Since 1797, the Muller family has crafted
wines that have earned the respect of winemakers and wine lovers alike
from around the world. From their 8 hectares of vineyards in the Saar,
he produces some of the most astounding wines that are just made even
more breathtaking with time – they are built to last. Even his QbAs
age 15 years easy!

The Dramatic Mosel Vineyards - Top of Wiltingen, Upper Mosel

We are very fortunate to be able to get a little of Egon Muller’s
2011s. With his reputation comes a hefty price (if you can even find
his wines!). They are so worth it, though! Pricey versus most German
wines but surely some of the most ageable and profound wines you will
ever encounter.

-Posted by Anselmo Valte, San Francisco
Current offerings on Egon Muller on our website.