Newsletter | Vol. 3, Issue 50
Beginning on Saturday (December 26), and continuing through the following week, we’ll pour a Flights of Zinfandel and Chardonnay.
Our Zinfandel Flight will include:
- Midnight Cellars 2006 Paso Robles
- Wine Guerrilla 2006 Coffaro Vyd Dry Creek Valley
- Rail 2 Rail 2008 Old Vines Lodi
- Rombauer 2006 California
- Ottimino 2005 Von Weidlich Russian River Valley
Our Chardonnay Flight will include:
- Saddleback Cellars 2006 Napa Valley
- Pessagno 2007 Lucia Highlands Vyd Sta Lucia Highlands
- Landmark Overlook 2007 California
- Truchard 2007 Carneros Napa Valley
- Eric Kent 2007 Sonoma Coast
Based on bottle sales last week, the best selling red was the Penman Springs 2005 Reserve Cabernet Sauvignon Paso Robles,which left the other Cabs in the dust!! We sold through a case in the first 24 hours and ordered two more cases. They arrived Tuesday and were both sold through by Wednesday afternoon. We’re trying to get some more before New Years. The best selling white in the Sauvignon Blanc Flight was the Walter Hansel 2008 Russian River Valley.
Our Wine Classes will resume in late January-early February.
We installed a new show on the West Wall featuring a return engagement of Artist Beth Butterfield. She has returned with a dozen new “paintings.” You may recall that her art consists of cut pieces of paper that close up provide texture and depth, but with a few steps back appear more like an oil or watercolor painting.
Stop by Sunday afternoons when we’re joined by Norman Davis who plays classical and light jazz pieces for a couple hours. His guitar playing provides a relaxing back drop to the whole wine and cheese experience. The music starts at 3:30PM.
Tax Free Wednesdays. On Wednesdays, all retail purchases will be discounted 9.75%. As previously noted, this discount will not compound with others already available.
The Cheese Corner
To say the least, your love of cheese is quite evident. We barely made it to our Thursday delivery. A slew of your favorites arrived and the cases are full again.
We’re in the midst of the holiday season! Cheese orders for weekend activities have increased. Just a reminder that ordering a week in advance will net you a a 10% savings. Think about ordering a tray now for a New Years Day gathering.
Upcoming Events:
Noir Food and Wine in Pasadena is planning a wine dinner with Brian Loring on January 24. Eight to ten different Pinots will be sampled, all with perfectly paired small plates from Chef Claud Beltran. The cost will be $129 (includes tax and gratuity). Make your reservations at www.noirfoodandwine.com
January 5th, 2010 at 10:42 pm
I am interested in finding out more about the Wine 101 classes. Can you tell me when they are held and how much they cost?
Thanks -
February 10th, 2010 at 9:40 am
Hillary,
I apologize for the significant delay in responding. I am not particularly computer savvy and did not see you inquiry via our web site.
With regard to the “101″ classes, our instructor, a Master Sommelier who has completed all 23 levels (in order to be able to use that title), focuses on the characteristics to look for in a wine. It’s all about the sensory examination of wine. The color of wine and the aroma are two characteristics that should not be taken for granted. Elizabeth gets you to slow down and examine these aspects. She also has you examine the body or viscosity of the wine. Mostly, it’s a matter of taking time to explore and interpret the characteristic. Then it’s on to tasting. Examine the flavors and consider how they change at different areas of your palate.
What makes one white wine creamy and another dry and fruity? What is it about one red wine that makes it a fruit bomb and another that exhibits chocolate and coffee? Five different wines are examined individually for their characteristics and what sets them apart from the other.
There is some history of wines and a preliminary understating of the European organization of grape varietals, ie, in France, a white Burgundy is a Chardonnay to us and Burgundy is a Pinot Noir.
If these examples of the basics of wine appeal to you, then I suggest you would enjoy the 101 class. If you are beyond these basics, then you may wish to periodically check the newsletter or web page for announcements of subject specific classes.
I am more directly reachable via my email at info@cawineandcheese.com
Thank you,
Tom Dugan
California Wine and Cheese