FEATURED WINES & WINERIES

Standard Selection - (1) Red, (1) White
2001 Calvachina Bardolino - Italy
2001 Bodegas Angel Rodriguez "Martinsancho" Verdejo - Spain

Red Wines Only Featured Selections
2001 Calvachina Bardolino - Italy
2000 Guelbenzu Azul, Cascante (Navarra) - Spain

White Wines Only Featured Selections
2001 Bodegas Angel Rodriguez "Martinsancho" Verdejo - Spain
1999 Sonoma Creek Winery Chardonnay - U.S.A.

Recipe for Red Wine - Country Meatloaf
Recipe for White Wine - Roasted Vegetable Hors d'oeuvre

2001 Cavalchina Bardolino - Italy

The Calvachina winery is located on the southern shores of majestic Lake Garda, and has belonged to the Piona family since the beginning of the 1900s. As far back as 1848 Cavalchina was registered officially as having the finest vineyards in the region, and they still do. Presently, the Piona family harvests grapes from two distinct sites: 16 hectares at the original Cavalchina estate in the Veneto and La Prendina, just over the regional border of Lombardia. Grapes from both estates are vinified at Cavalchina, but each is fermented and bottled individually.

Cavalchina specializes in traditional regional wines, including a fine Bianco di Cusoza and several excellent Bardolino in varying styles. Giulietto Piona, the reigning family patriarch, invented Bianco di Custoza at Cavalchina in 1962, and is considered the founder of that thriving DOC. Today, his talented son Luciano makes all of the wine at Cavalchina.

At Cavalchina, and La Prendina as well, the estate's wines are marvelously consistent and always delicious. Yet, very vintage also brings a new and interesting surprise: one barrel of an innovative and delicious dessert wine, a Bardolino Novello, an older vintage of something squirreled away in the cellar, or a wonderful vino da tavola. Luciano Piona always keeps life fun and interesting, just like the marvelous array of wines he loves to produce.

Cavalchina's wines are enormously popular in their native Veneto, and can be found in many of the area's best trattorias. One of the greatest pleasures of the regional Italian table (as there really is no such thing as a national Italian cuisine) is to eat fresh lake fish and home made pastas accompanied by a genuine Bardolino, Bianco di Custoza or estate bottled Soave. Wines of such breeding may be considered unassuming by those who have never tasted an honest estate bottled example, but these traditional wines of the Veneto contribute so much to the splendor of the Venetian table and to the enjoyment of fine food, everywhere. Cavalchina's delicious wines are natural partners to the region's culinary cavalcade. This estate's Bardolino is considered by critics and local cognoscenti to be the consummate wine of the appellation and the finest accompaniment to its regional fare.

Tasting Notes: Sporting a brilliant cherry-red robe, the 2001 Cavalchina Bardolino is the picture of style, elegance, and vivacity in a glass. Aromas of cherry, marzipan and almond extract make for a most appealing olfactory profile. Warm round flavors, married to youthful exuberance (now doesn't that sound sensual) render the Cavalchina Bardolino the purest expression of the Corvina, Rondinella, and Molinara grapes we have ever tasted from this DOC. Although typically light bodied, refreshing, and immensely drinkable - the most prominent characteristics of good Bardolino - the Cavalchina also exudes true personality and a wealth of very appealing huggable flavors. In short, there is heart and soul to this wine, as well as personality. In order to maximize your enjoyment of the Calvalchina Bardolino, we suggest you serve it at room temperature in cool weather and at cellar temperature ( 55°- 60° F ) in warm weather.

Accompaniments: The 2001 Cavalchina Bardolino is a most adaptable wine with food. This light-bodied red of ruby robe goes well with most pasta, risotto and meat dishes. We have also enjoyed this wine with richer fare, too, especially stews, cassoulets, grilled tuna and meatloaf. Even good hamburgers become a treat with a bottle of the 2001 Cavalchina Bardolino to accompany them. In spite of its light, ethereal nature, do not be fooled by this fine effort; it packs a good wallop and it can stand up to some piquant sauces and flavors, so no need to cut this Bardolino any slack on account of its stature.

Recipe for Red Wine:
Country Meatloaf

½ lb. ground veal
½ lb. ground pork
2 eggs - well beaten
½ lb. ground round
½ cup Italian breadcrumbs
½ cup sweet onion - minced
5-6 potatoes - peeled and quartered
¾ cup ketchup

Mix 3 ground meats very, very well together and let sit about 1 hour refrigerated. Make a well in the center of the meat and add onion, egg and ½ of the ketchup. Mix well and add breadcrumbs until mixture is fairly dry and not soggy.

Mold in a loaf shape and put in a baking dish beg enough so that the meatloaf is not touching the sides of the dish. Take the remaining ketchup and "paint" it all over the top and sides of the meat, almost like an icing on a cake. Scatter the potato quarters around the meat and bake in preheated oven at 350° for 1 hour.

2001 Bodegas Angel Rodriguez "Martinsancho" Verdejo - Spain

The story of Angel Rodriguez and the emergence of Rueda as the most prestigious still white wine-producing region of Spain are synonymous. Angel's story is also the story of a unique grape called Verdejo. Although Verdejo is among only a small handful of truly noble Spanish white varietals, it was in serious danger of extinction by the early 1970's due to the pervasive planting of more prolific native varietals such as Viura and Palomino and the introduction of Chardonnay. Angel Rodriguez saved the shy bearing, thick skinned Verdejo through his loving refusal to uproot his unique 17th century vineyard, Martinsancho.

The original majuelo or 17th century vineyard of Martinsancho is less than one acre of gnarled, ungrafted vines, preserved in isolation as a museum of pre-phylloxera viticulture and a continuing source of undisputed varietal authenticity. Today, this vineyard is treasured by nurseries throughout Europe for the vine cuttings it provides and the legacy it has preserved. Yet, thirty years ago no one seemed to care about this old vineyard with extremely low yielding vines; in fact, few even knew of Martinsancho's existence. Besides, Verdejo was not deemed profitable enough by most experts to preserve, let alone grow, despite the vine's noble pedigree and the undisputed quality of the wine it produced. In spite of the prevailing pressure to uproot the old vineyard, Angel Rodriguez preserved it, and then undertook the near impossible or what many called sheer lunacy: he re-grafted 25 acres of his best vineyard, using Martinsancho cuttings.
In 1974 Angel Rodriguez planted the noble, nearly extinct Rueda Verdejo into his very best vineyard: thereby, assuring the continuation of the Martinsancho vineyard as well as the venerable production of Verdejo. In this special 25 acre vineyard, the alluvial soil is nearly all gravel to a depth of over thirty feet. The harsh continental climate and the extreme altitude of Old Castile, together with the soil's austere inhospitality to all types of insects and bacteria, allow for the practice of completely organic viticulture - a rarity, especially for white wine.
With the help of Angel Rodriguez, other Rueda growers have planted Verdejo to the point that this shy bearing vine is once again the leading white varietal in Rueda. For his great sacrifice and untiring efforts in favor of re-establishing Verdejo's prominence in its region of origin, Angel Rodriguez has been officially honored by King Juan Carlos of Spain.

In spite of his great accomplishment and the recognition he well deserves, Angel Rodriquez remains a humble man who believes in tradition. He maintains a very low- tech approach to the natural production of his wine. He still uses the centuries old, subterranean family bodega, replete with ancient 5,000 liter oak barrels for aging. The only quasi-modern pieces of equipment are two 20,00 liter glass tanks that are used for the fermentation of the unpressed Martinsancho Verdejo, but subsequently even the Martinsancho is transferred underground for clarification and aging in ancient casks.

Production of the great Martinsancho remains under 2000 cases, but this wine's refined, tactile quality and great depth of flavor reveal the indomitable spirit of a great winemaker and the preservation of a legacy. Enjoy!

Tasting Notes: The knockout nose of fresh citrus, spring flowers, mineral and stone, which wafts from the 2001 Martinsancho Verdejo, is nothing short of stupendous, but then again everything about this wine is outstanding. From the Martinsancho's brilliant golden, green-tinged robe to the purest, longest, most natural tasting finish we have encountered in years, the 2001 Martinsancho Verdejo is indeed unique and nothing short of remarkable. "Aromatic, delicious, succulent, creamy, delicate, rare, and rich" are just some of the many adjectives that have been used to describe the Martinsancho Verdejo, but, perhaps, the following comment by wine critic Robert Parker Jr. says it all: "This is the best dry white table wine I have tasted from Spain." Indeed, we agree. Enjoy this one of kind gem cool, moderately chilled or frosty. We love it any way we can get it. Let's just hope there is enough of the 2001 Martinsancho Verdejo to go around.

Accompaniments: "Who wants to eat when you can drink a bottle of this stuff," uttered one member of the tasting panel. Normally, such comments are met with a tinge of derision, at least by a few of the more stalwart members of the tasting panel, but this time no one dared disagree: instead, they all nodded their approval as their mouths remained too full of the 2001 Martinsancho Verdejo to actually echo the sentiment. Certainly, food does enhance wine and vice versa, so if you want to make a dish look good, serve it with a bottle or two of the 2001 Martinsancho. Tapas, hors d'oeuvres, smoked salmon with capers, fish, shellfish, even poultry all provide wonderful accompaniments to the Martinsancho, but why not just have a party and invite twenty or thirty of your new best friends, or if you have just moved and want to make a nice impression on the new neighbors, serve the 2001 Martinsancho. Then enjoy the compliments as well as the wine and its accompaniments.

Recipe for White Wine
Roasted Vegetable Hors d'oeuvre

20 French bread toasted rounds
4 unpeeled garlic cloves
16 oz. cream cheese - softened
1 Tbl. olive oil "pinch" of tobasco or crushed red pepper flakes
1 small container plain yogurt
¾ cup sweet, roasted peppers
½ sweet onion - minced

Preheat oven to 425°. Brush garlic with olive oil and place in a garlic roaster or small roasting dish. Roast uncovered for 30-40 minutes. Once cooled, press garlic out of skins and set aside. Mix together yogurt and cream cheese until smooth and add peppers, onions and garlic. Mix well, refrigerate 30 minutes, sprinkle top with red pepper flakes or Tabasco and serve with toasted French rounds.

2000 Guelbenzu Azul, Cascante (Navarra) - Spain

The Guelbenzu family of Cascante has enjoyed great acclaim for their innovative, award winning wines for centuries. As far back as 1851and the First Universal Exposition in London (the forerunner of the World's Fair), Don Miquel Guelbenzu was wowing audiences with his remarkably rich, atypical Navarra wines. A graduate of the Sorbonne with a degree in Chemistry, Don Miquel went on to great critical and commercial success in Navarra; his wines won gold medals in all of Europe's most illustrious competitions, including the prestigious Exposition Universelle Bordeaux in 1882. It is in the spirit and tradition of Don Miquel that his eight great-grandchildren pooled their resources in 1980 and resurrected his great estate, thereby restoring the legacy and the good name of their famous forefather.

As with so many Spanish wine estates in the 20th century, especially those outside of the favored regions of Rioja and Jerez, vine diseases, politics, hardship and neglect had taken their toll on Guelbenzu. In order to reverse the family's wine fortune, the eight Guelbenzu siblings planted 98 acres of choice vineyard plots encircling Cascante to Cabernet Sauvignon, Merlot and Tempranillo. All of the estate's vineyards are dry farmed. These plots sit at the foot of towering, snow capped Mt. Moncayo, which provides enough run off to moisten the vineyards through Navarra's hot, drought-plagued summers. To assure quality and avoid the use of young or immature vines, the family waited until 1989 before bottling their first vintage and relaunching their family vineyard estate. Present production at Guelbenzu averages 250,000 bottles per year. Don Miquel would be proud.

Tasting Notes: Deep garnet in color, with glints of ruby and subtle, complex earth tones that are reminiscent of classified Bordeaux, the 2000 Guelbenzu Azul fashions Cabernet Sauvignon, Merlot, and Tempranillo into an artful blend that is nothing short of masterful. The sensual scent of Cabernet dominates the nose, revealing well-endowed fruit, redolent with blackberry, plum, current, cinnamon, coffee and other pungent aromas that beguile the senses. In addition, a set of very well delineated flavors conjures ripe fruit and a myriad of complex flavors from the depths of the Guelbenzu. Black cherry, mint and spicy oak round out the lovely finish of this noble Navarra, before revealing a boatload of tannin. Although beautiful now, this wine should continue to improve in bottle for at least several more years. Serve the 2000 Guelbenzu Azul a little above cellar temperature (about 65°F), and allow it to breathe for at least thirty minutes before serving.

Accompaniments: Grilled lamb or beef, pungent meat and vegetable stews, and just about any highly charged meat or vegetable dish should pair well with the 2000 Guelbenzu. Spanish fare and southern Italian cooking provide some of our favorite backdrops to this wine. Roast lamb in a black olive paste, Eggplant Parmigiana, and Sausage and Peppers are several tried and true accompaniments to the Guelbenzu. And if you are looking to elevate some lowly, but tasty, dish such as Black Beans and Rice or Meatloaf, Guelbunzu will add the crowning touch. Enjoy!

1999 Sonoma Creek Winery Chardonnay - U.S.A.

Sonoma Creek Winery is located in the western reaches of the Los Carneros appellation on the site of the Larsen family's old Sonoma Rodeo. Where rodeo stock, racehorses, and polo ponies once grazed, Tom and Becky Larsen now grow organic, dry-farmed Chardonnay for their award winning wines. The heritage of the property on which Sonoma Creek Winery sits and the history of the family that has owned it since the 19th century bring to life stories of the Wild West and capture the California experience - the transformation from rough and tumble western outpost to the world's fourth largest producer of fine wine.
Today, Sonoma Creek Winery produces a whole line of super tasty, premium Sonoma County varietals, including award winning Chardonnay, Merlot and Pinot Noir. All of Sonoma Creek's wines receive extended barrel aging in American or French oak, and most of its wines are bottled unfined and unfiltered, a practice we wish more California producers would enact, since it results in richer, more natural tasting wines.

The history of Sonoma Creek Winery, and to a large extent that of California as well, is depicted on Sonoma Creek's label by a colorful rendition of a jumping horse, a reminder that the Wild West in California was not so long ago.

Tasting Notes: Born of some of the best dry farmed, organic grapes around, the 1999 Sonoma Creek Chardonnay lives up to its pedigree. Clean, fresh scents of pear, apple, tropical fruit, and new oak gush from the glass. In the mouth, this delicious Chardonnay coats the palate with a round, full flavor that combines pear, pineapple, and hints of citrus. On the finish, toasty oak, the savory gift of barrel fermentation sur lie (on the skins), pairs with fresh citrus to construct a delightfully crisp refreshing finish. Drink the 1999 Sonoma Creek Chardonnay moderately chilled, about 45°-50° F.

Accompaniments: The 1999 Sonoma Creek Chardonnay is your anywhere, go everywhere kind of Chardonnay. It contains plenty of flavors to hold its own against pasta primavera and grilled chicken. It also adds some zip to fried calamari and grilled tuna; yet, it is perfectly delightful on its own. The 1999 Sonoma Creek Chardonnay doesn't wear down the palate, like so many lesser California Chardonnays. Medium-bodied but quite flavorful, this exemplary offering has a lot to say, but it's no braggart. It tastes even better by the second glass, and beyond; like a tried and true friend, she just makes you feel good about yourself. Thank you Tom and Becky Larsen: there is nothing more disappointing than the familiarity that breeds contempt.