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Why am I receiving this newsletter? 		Week of June 11, 2008
Volume 6, Issue 67

Happy Father's Day

County Line has a NEW Ad!

County Line Sale
June 11, 2008 - June 17, 2008

See our complete ad here . . .
 Bacardi Rum 1.75 - $17.99

Kanga Reserve Wine 750ml
   Three for $18

Heineken 12 pack $11.88

Smirnoff Mojito 1.75ml - $15.88

Gala Rouge Chardonnay
   750ml - $3.00

Buy a bottle -- Buy a case -- Get one free
750ml bottles - BOGO
-Napa Landing -Cab or Merlot
-El Portillo Pinot Noir -BOGO
-Via Firenze Pinot Grigio -BOGO
-Kelly's Revenge Chard, Cab, Syrah
-Primo Amore Pinot Grigio
-Bolla Riesling

See the full add here.


PRICES EFFECTIVE: 6/11 THRU 6/17
BEER SALE

-Budweiser, Miller, or Coors
24 packs, 12 oz cans - $16.99
-Budweiser or Bud Light 16 pack
12 oz cans $11.88
-Miller Chill 12 pack
12 oz bottles $10.99

Full Case Beer Sale!
*INDIVIDUAL 12 PACKS WILL SCAN AT REGULAR RETAIL
* Sale prices for full case purchases only.

-Blue Moon two 12 packs
12 oz bottles $21.99
-Labatt Blue two 12 packs
12 oz bottles $19.99
-Becks two 12 packs
12 oz bottles $21.99
-Killian's Irish Red two 12 packs
12 oz bottles $19.99
-Boulder Beer two 12 packs
12 oz bottles $24.99
-JW Dundee Honey Brown two 12 packs
12 oz bottles $20.99


*SAVINGS TRAIN CARDS DO NOT APPLY TO FULL CASE BEER ITEMS

See the full add here.

Father's Day Savings!

Chilean Wine 750ML - $10

Santa Rita Reserve Chardonnay
Santa Rita Reserve Merlot
Santa Rita Reserve Cabernet
Montes Merlot
Montes Cabernet
D. Bosler Pinot Noir

Argentinean Wine 750ML - $10

Pascual Toso Torrontes
Pascual Toso Merlot
Septima Malbec
Terrazas Malbec
Terrazas Cabernet
Terrazas Chardonnay

                          Italian Wine 750ML - $10

Cetamura Chianti
Gabbiano Chianti
Ruffino Il Leo Chianti
Chiarlo Barbera
Dogajolo Tuscan Red
Rubizzo Sangiovese

Australian Wine 750ml - $10

Knoouga Chardonnay
Knoouga Shiraz
Wishing Tree Shiraz
Promise Land Shiraz or Cab
Yellow Tail Reserve Shiraz
Yellow Tail Reserve Chard


See the full add here.


Jump on the Savings Train with our new Frequent Buyer Card
For each card choose the size, category, and price.   Each time you shop you get a stamp on the numbers 1 through 12 for every item in that size, category, and price.   When you redeem your card after obtaining your twelfth stamp, you'll receive one item in your chosen size, category, and price for a penny!

Customers can have as many cards as they need to cover all sizes, categories, and prices!

Cards never expire!

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Argentina

Europe was devastated by a grape vine root-eating aphid called phylloxera in the mid 1880s. Hundreds of thousands of Spanish, French, and Italians left Europe for Argentina. During this period, Argentina established an agricultural school, upgraded the Mayan aquaducts, re-planted European grape varieties, and finished a main highway from the wine producing Mendoza to the crossroads of trade, Buenos Aires. At the turn of the twentieth century, the ground work was laid for producing wines worthy of the global wine market.
     Argentina didn't enter the market with the rest of the "New World" wine producers. Its economy, once one of the richest in the world, was in shambles the later part of the twentieth century when the likes of California, Australia, and New Zealand were turning heads in Europe.
     But, Argentineans were making wine at that time too, lots of wine. In fact, most of its wine was drunk domestically. This is impressive considering it has been ranked fifth in global wine production for all the twentieth century. This may be another reason Argentina didn't enter the global market; it had no need to.
     Lifestyles have changed in Argentina. People now drink less wine and are willing to pay more for it. The excess from the decline in domestic consumption is exported, mostly to the United States. The improvement in quality of wine has been exponential. The winemaking community tore up the workhorse varieties and looked to the grapes of their homeland. They planted cabernet sauvignon, malbec, and merlot from Bordeaux, chardonnay and pinot noir from Burgundy, dolcetto, barbera, and bonarda from Piedmont, and tempranillo and torrontes from Spain.
     Malbec, the meek Bordeaux varietal, roars with finesse and flavor when grown in the foothills of the Andes. Malbec is Argentina's flagship offering, boasting notes of ripe cherries and hypnotic smoke. Argentina's rugged terrain, the ability to control irrigation, and varying altitude offers grapes the kind of environment that produces top-quality wines. Many producers offer flagship wines that can be compared to some of California's best. Other producers style their better quality wines after the chateaux of Bordeaux. Whether it is an inexpensive bottle for everyday drinking or a limited production, cellar worthy bottle, Argentina offers an interesting array of wines.

Chile (Chee-lay)

Chile is a sliver of land, no more than 277 miles at its widest and 56 miles at its thinnest point. It is isolated from the rest of the world because of four natural barriers. The nearly rain-less Atacama Desert is on the northern border of Chile and is considered the driest place on earth. It is an uninviting partition between Chile and its neighbors to the north Peru and Bolivia. The Pacific Ocean stretches the entire side of Chile's 2,500 mile western border as does the Andes Mountain Range on the eastern border. To the south, Chile is flanked by Patagonia and beyond is Antarctica. Many believe it's Chile's geography that has kept the root eating louse phylloxera from invading its vineyards.
     Chile got its start in the wine industry in the mid-eighteen hundreds. In an attempt to flaunt their wealth, the successful business men of Chile created estates similar to the grand Châteaus of Bordeaux. It was during this time that the vineyards of Europe were mysteriously dying off from phylloxera. French winemakers escaped to Chile, seeking relief and hope in the New World. They brought their talent, technology, and their favorite Bordeaux varietals, cabernet sauvignon, merlot, and carmènere.
     Chile's very fertile valleys sit comfortably beneath the Andes mountain range, where grapevines flourish with ease. These central valleys are very Mediterranean-like. There is little rain to cause uneven growth during the summer or dilute the grapes at harvest. The Andes provide all the controlled irrigation a grape grower could ask for.
     Even though Chile was a welcome environment for growing grapes and had the attention of one of the most talented winemaking regions in the world, Bordeaux, it wasn't until the 1990s that Chile entered the world wine market as a major player. Plagued by political and economic instability, Chile's grand Chateaus focused on the low quality, workhorse grape called pais. Pais was used for the production of jug wines in Chile for much of the twentieth century. It was in the 1990s that Chile got a boost economically from a change in political regimes. This attracted influence and money from the established wine producers of Bordeaux once again. This influence guided Chile into the world wine market and specifically onto our shelves here in the United States.
     Many of Chile's vineyards are located around the city of Santiago. The Maipo Valley includes the city of Santiago and the areas within a few hours drive. The northernmost growing region is the Aconcagua Valley, named for the highest mountain in the Western and Southern Hemisphere, Mount Aconcagua. Casablanca, also to the north, is one of the coolest grape growing areas in Chile, because of its maritime environment and altitude. It is in Casablanca that most of Chile's quality white wines are made. Rapel, Maule, Italta, Colchagua, Curicó, and Bio-Bio are all located in the central valleys of Chile, south of the city of Santiago.
     In the last few decades Chile planted more mainstream varietals such as chardonnay, sauvignon blanc, carmènere, cabernet sauvignon, and merlot. Recently, Chile has taken an interest in producing better quality, collectable bottles of wine. Utilizing the natural resources, such as its rocky terrain and altitude and lowering yields, winemakers are producing some incredible, cellar-worthy, bottles of wine. These wines are attracting the attention of the market-makers in the wine world. Chilean 'Reservas' are able to rival wines of Bordeaux and Napa Valley and are very reasonably priced.
     Chile's everyday wines are fruity and ripe, following the New World recipe that Australia and California embrace. Collecting a few bottles of higher-end Chilean wines is easy on the wallet and if you're a bit impatient, they're very approachable without years of cellaring. Weather you're looking for value in your everyday selections or looking to drink a special bottle of wine, your dollar goes far in the Chilean section.

Orvieto, an Italian white wine of distinction

The village of Orvieto is perched on top of an ancient volcano in Umbria, Italy. Charming and historic, it has enjoyed many centuries of civilization and winemaking. Etruscan artifacts collected from this area are some of the most impressive ever found, with wine amphoras dating back thousands of years. After the fall of the Roman Empire, the Papacy not only found its panoramic views to be breathtaking, but also found them to be strategic for defending its domain. For centuries to come, Orvieto would be an Acropolis where Popes would take refuge and retreat. This stature helped build the reputation of the white wine bearing the name Orvieto for hundreds of years.
      Orvieto of today is nothing like the wine of the fourteenth century, but some of the grape varieties remain the same. Malvasia (mahl-vah-see-yah) has been cultivated here for some two thousand years. Once a very in vogue grape variety, it has become a rarity in Italy's vineyards these days. Malvasia is very perfume-like on the nose and palate with notes of gardenias and other summer flowers. Along with white flowers, malvasia has been known to taste like apricots and almonds. In addition to malvasia, other traditional grapes that make up the Orvieto blend are verdello, grechetto, drupeggio, and trebbiano.
      Orvieto is a great alternative to pinot grigio. It is very easy on the wallet. The blend can be described as expressions of nuts, flowers, dried fruits, apricots, and tangerine peal. Its acidity is crisp, zesty, and refreshing, which makes it a great bottle of wine for fish, seafood, chicken, and summer quaffing. Look to Orvieto from the Classico region for a better quality wine.
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Colorado Wineries

Colorado wineries face several problems in the local wine market. Most people think, because it is made in Colorado, it is widely available in Colorado liquor stores. Colorado wineries have to go through the same governmental procedures and supply network that producers from Chile, Italy, or New Zealand have to. In fact, it may be harder for Colorado wineries to get distribution in their own state.
     Colorado, like most states, has a three tier system of middlemen. A libation must be represented by a supplier, who brings it into the state. (A wine may also have an importer who brings the product into the country as well.) The wine must also have a distributor, who warehouses the product locally. Finally, the item must be distributed to a retailer, who sells the product to the public.
     If you try to buy something directly, you will find that an importer, supplier, or distributor will always seek out a retailer to deliver to and who can hold your request for you. The public cannot buy from a producer or anyone else in the supply chain. The public can only buy from the retailer, either off premise, (liquor stores) or on premise, (restaurants). Of course there are exceptions where people buy directly from the winery, but these quantities are limited and many states completely prohibit this type of commerce, so Internet sales and shipping are stifled.
     Since Colorado wineries are so far away, many choose to be represented by the established supply chain. One of the frustrations that arise from this arrangement is that the winery relies on the distributor to promote it product. Salesmen from these distributors often have portfolios that number in the thousands. A single line of wine from the Western Slope is lost among the Napa Cabernets, Italian Chiantis, and Australian Shirazes.
     Most Colorado wineries cannot afford to pay for a representative to work the Front Range market. This is why many of them sell their wines at the winery and don't worry to much about getting on the shelves on the Front Range. The labels you see in liquors stores in the metropolitan area are often supported by someone living on the Front Range.
     Two Rivers Winery is fortunate that they have a devoted salesman living in the Denver area. The owners Bob and Billie Witham, natives to the Western Slope of Colorado, are fortunate that their son Brandon has made it his job to tout his family's wines to the public. Brandon visits hundreds of stores a year, pouring samples for the wine floor staff, so that his wines are known by the local wine sages. He also can be found most weekends hand selling wine to those of us shopping here on the Front Range.
     Two Rivers manages their business like a California winery. They've hired a California and Australian trained winemaker, Robert Hammelman. They have created an estate like property in Redlands, just outside of Grand Junction. Two Rivers Winery is a great destination. They offer a conference/event center, quaint inn with rooms for rent, and tours of the facility. The area is packed with attractions, if the wine isn't enough.
     Of course it all comes down to what is in the glass. Two Rivers Winery is one of the most impressive operation on the Western Slope. Their wines continue to improve as the grapes vines gain more and more character. Two Rivers has been a pinnacle in the Colorado wine industry and will continue to be a benchmark for all those who choose to follow their footsteps.
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Oak

You know it as soon as it passes under your nose. Wines aged in new oak barrels are unmistakable on the nose and palate. Traditionally, French oak was only used for aging the finest wines because of its cost. Recently, the popularity of oaky wines has caused many winemakers to start using new oak as a standard recipe for all their wines, regardless of the wines stature.
      Most of the chardonnays, merlots, and cabernet sauvignons coming out of California are aged in French oak, especially from the better quality producers. French oak imparts spicy flavors to wine, similar to cloves, cinnamon and vanilla. American oak is less costly than French and is used by some winemakers as a budget conscious alternative. American oak barrels impart flavors of dill, coconut, and vanilla. Both French and American barrels can add caramel and marshmallow flavors from the toasting of the barrel. A new French oak barrel can add as much as $5.00 to the price of your favorite bottle of wine. Inexpensive bottles of wine with "new oak" nuances are a result of oak chips being added to the wine while it is been aged in steel tanks or cement vats. Ironically, these chips are called oak adjuncts.
      American and French oak are the species used the most in the production of barrels. French oak has a tighter grain and imparts its flavors in a subtle manner, while American oak's larger gains are much more influential to the flavor of the wine. It has only been in the last few decades that Italians have been using French oak; traditionally they prefer the larger Slovenian oak casks that do not impart much in the way of oak flavors. Some European producers have been known to use oak grown in Russian as well.
      Aging wine in oak barrels benefits a wine in three ways. Oak adds oak flavors that complement or contrast the wine. Oak barrels allow the wine to oxidize very slowly, mellowing some of the grape tannins and acidity. Oak barrels also add to the mouthfeel of the wine.
      Old oak barrels are called neutral oak. These barrels do not impart much flavor to the wine because of their previous use. However, they create a desirable roundness to the wine on the mid-palate and finish. The large neutral Slovenian oak casks are used by the Italian wine industry for their softening effect.
      Newer oak barrels add some wood tannins to a wine, which can be a blessing or a curse. White wines can benefit from these tannins giving them longevity, yet they can rob the wine of its fruitiness. White wines that have aged in newer oak have notes of nutmeg, caramel, vanilla and marshmallow from toasting the barrel. Some of the lower priced wines, which have had oak adjuncts added to them, have prominent oak tannins. These tannins can be a rough on the palate and have known to produce headaches for some people.
      Producing 'oaky' white wines is falling out of favor for many American producers, after hitting an apex of 'oakiness' in the last few years. Of course the big oaky chardonnays and big oaky cabernets will remain icons for some California wineries.
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Wine drinkers practice Swahili

An acquaintance of mine speaks several languages. Swahili is one of them. Those pops and clicks she makes with her tongue sound so natural; I can almost understand what she is saying.
     Wine drinkers make those pops and clicks too. 'I don't like that sth-ntch' (as they make a popping sound off the roof of their mouth). I've heard dozens of Swahili syllables used to describe wine.
     Wine drinkers are creative when it comes describing the sensations in their mouths. 'I don't like sharp wine.' 'I don't like thick wine.' People are not limited to words and sounds. Some mimic a spasm when describing their preferences.
     Here are some of my interpretations of these expressions. The astringent property in your mouth that causes you to lap into Swahili momentarily is tannic acid. Tannins make your teeth feel rough, similar to eating walnuts. You find tannins in red wine and in wines aged in newer oak barrels. Tannins in the right proportions add a complimentary facet to wine. Too much tannic acid creates a 'sharp' sensation in the mouth.
     It is the mouthwatering effect of acidity that makes a person squirm. Just like those sour candies you love to hate, acidity makes the mouth salivate. It is the lack of acidity that makes a wine feel full, round, or 'thick.'
     I discovered that the hand moving away from the mouth means finish. My best guess is that the hand gesture partnered with a grimace or a tongue smacking noise signifies tannins on the finish. The hand gesture coupled with a twitch could mean lingering acidity on the finish.
     Knowing your likes and dislikes takes the game show aspect out of making a selection. A good wine salesperson can usually interpret these expressions, but having a wine vocabulary reduces the margin for error. It also allows you to explore all of your options within your preferences.
Learn more wine vocabulary.

Allowing wine to breathe
A friend asked me how she should drink a bottle of Cinq Cépages she had purchased. The first and only piece of advice I gave her was that it should be opened in the morning to be drunk in the evening. Wine changes when it is exposed to air. For most bottles of wine, oxidation slowly steals its fruit flavors. However, for a few bottles of wine the interaction with air is a catalyst to a delightful experience.
      As most of you know, your average bottle of $6.99 wine does not need decanting and usually does not improve by being open for a day. Many bottles of mass produced, inexpensive wines are less appealing the next day. The more grapes a vine produces, the less complex the subsequent juice and the faster its flavors deteriorate when exposed to air. Allowing a vine to produce a lot of grapes is one way they can sell it so cheap. Price is not always a factor for gauging when a bottle's flavor will hit an apex. A bottle of El Trofeo Red, an $8 bottle of wine, was astounding two days after having a glass poured from it. It was even more impressive the next night.
      For every successfully oxidized bottle of wine there are ten times as many bottles that get drank too soon. Knowing how long to allow a wine to breathe can be the difference between drinking something that doesn't really live up to its price and experiencing a masterpiece.
      One of the best ways to know if a wine needs to breathe is to ask your favorite wine merchant. Sampling wine is an everyday task for well trained wine-floor staffers. Wine distributors frequently schlep around bottles of wine that have been opened for hours and sometimes days. This is one of the selling points of a wine when it is being presented to a potential wine-shop buyer.
      I never assume a bottle is defunct even if it has been open a week or more, with the cork securely in place of course. I recall one previously opened bottle of wine left in the trunk of my car. When I tried to retrieve the Michael Pozzan Sonoma Cabernet Sauvignon, I found my car behind a locked gate. The car and the bottle of wine remained there for three days before the guy with the key came back from his long weekend. The opened bottle was still extremely enjoyable by the time I got to it.
      You can gauge how long to allow some wines to breathe by their composition or by their style. The more cabernet sauvignon in the bottle the longer it will take to 'open up,' especially if its yields are low. Domestic wines are styled to satisfy our need to be instantly gratified. The grapes used to make European wines are generally less ripe than those from California, Australia, and South America, and often require a little breathing to reveal their fruit flavors. Look for old vine or low yield juice, which can bloom with a little breathing as well.
      Of course I always use Private Preserve gas to top off all my opened bottles of wine. I have found that it preserves the integrity of the remaining wine for days and sometimes longer. Remember, the higher the production the less longevity the wine will have.
      So how did I know Cinq Cepages needs to sit open all day? I have had two memorable experiences with this wine. Each time, I tried it when it was first opened and then after six and eight hours of decanting. The advancement of flavor was remarkable. My initial impression on both occasions was that the wine was too tight to drink.
      Want to get some experience tasting wine in various stages of being opened? Get a bottle or Private Preserve or a Vac-u-vin apparatus. When you shop for wine, buy two different bottles. Open both the first night and drink a little from each. Gas or vacuum both wines. Sample them a second night. You will be very surprised at what wines hold up over a day or two and which ones do not. Some wines evolve and actually taste better the second night.
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King Cab
Cabernet sauvignon is a member of some very elite groups. It is an official Nobel Grape, the remainder of the quartet being riesling, chardonnay, and pinot noir. As an official grape of Bordeaux it is preferred by four of the five first growths. It is the darling of Napa Valley, California's premiere growing region. Italy's strict laws couldn't keep it from leaking into the Chianti, even when they forced it to be a Super Tuscan first.
      These great wines are mimicked all over the world. Where the terroir loves the grape, cabernet sauvignon find a home. Survey every new world producer and you'll find practically every one of them vinifies cabernet sauvignon. It is a favorite pick of the budget conscious consumer, yet graces the table of dignitaries and captains of industry.
      Cabernet sauvignon is a full bodied grape with ample tannins because of its thick skin. It offers fruit flavors of cassis, black cherries, plum, and red raspberries. Cabernet sauvignon can be extremely complex and is often aged in vanilla imparting French oak barrels.
      It is the child of cabernet franc and sauvignon blanc, one lighter bodied red grape and one highly acidic white grape. The cross between these two grapes created the king of red, cabernet sauvignon, a full bodied regal grape.
      Tannins give a wine long life. Young cabernet sauvignon can be stingy with flavor and very astringent in the mouth because of its tannic structure. Time or breathing can unveil a complex myriad of flavors in better quality cabs. Even the inexpensive cabernets are improved with a little exposure to air.
      It is this complexity that makes a bottle of cabernet sauvignon worth giving, worth getting, worth having on hand. Flavors are not limited to licorice, smoke, leather, roses, tar, chocolate, coffee, cigar box, and tobacco. A cabernet sauvignon blend often includes merlot and cabernet franc which adds to the quality of the wine. There are some fantastic cabs and cab blends on the market. It is easy to find an impressive bottle in any price range.

California Chardonnay

     According to the California Wine Institute there are over 90,000 acres of land devoted to chardonnay in California, more than any other red or white grape variety. The domestic consumer has a big thirst for chardonnay. This demand is tremendous compared to other grape varieties like sauvignon blanc, viognier, pinot gris, chenin blanc, and riesling.
     Chardonnay, like most of our favorite grape varieties, originally gained its fame in France. Versions of these wines from our west coast are styled in a distinctly American manner. There was a time, not too long ago that every domestic chardonnay I tasted, which numbered in the hundreds of bottles each year, was aged in new French oak barrels and had undergone malolactic fermentation. French oak adds spice and flavors of caramel, pineapple, mango, nutmeg, and vanilla. Malolactic fermentation (ML) softens the natural fruit acid of wine and converts it into a creamy flavored milk acid leaving notes of butter and marshmallow. Unfortunately, some of these wines were so manipulated that the glorious flavors of the noble chardonnay were often lost.
     This grape can be elegant, complex, and exotic and at the same time grows well just about anywhere, producing copious amounts of grapes. Of course the recipe for graceful and scrumptious chardonnays is not maximized yields; it is quite the opposite. Even when it is grown as a work-horse grape, chardonnay can produce impressive wine.
     New world chardonnay labeled unoaked, unwooded, or virgin has been fermented and aged in stainless steel tanks. These versions are refreshing and bright, with notes of apples, pears, and lime zest. Creamy flavors can come from resting the wine on the lees, dormant yeast cells, rather than malolactic fermentation.
     California offers some of the most luscious chardonnays on the market. Although some versions can be woody and cloying, many winemakers are acknowledging our desire for prudent use of oak barrels and malolactic fermentation, still others are forgoing oak and ML to showcase the true flavors of this elegant, classic grape.

Washington State
Washington State is the United State's second largest growing area. It is at the same latitude as Bordeaux and Burgundy. It has an average of two more hours of daylight than most growing regions in California. Although it has abundant sunshine, its cool nights allow for slow ripening, imperative for the grapes to retain their acidity. Many of Washington State vineyards are grown on their own rootstocks in the rich volcanic soil.
      Washington State whites are refreshing, exciting, and polished. Look for riesling, Müller Thurgau, chardonnay, pinot blanc, pinot gris, sauvignon blanc, and chenin blanc. Explore Washington State bubbly too. Sparkling wines introduce the evening with pre-dinner mingling. They also go well with appetizers and can incite the palate.
      Look for Bordeaux blends. Cabernet sauvignon, merlot, and cabernet franc are three Bordeaux grapes found in Washington reds. Syrah is the fastest growing category in Washington for good reason; their syrah is sultry and dense, like it came from the Northern Rhone Valley.
      While Washington State can claim the same latitude as Bordeaux and Burgundy, its growers boast better weather than the legendary French regions. Washington State has a style that is characteristically French, yet offers ripe fruit flavors in a new world fashion.
      Washington's Yakima and Columbia Valleys out pace Oregon's Willamette Valley and rank second in national wine production behind California. Washington State has many attributes that make it an ideal place for growing wine grapes. Its northern latitude allows the grapes to enjoy up to two more hours of sun than Californian vineyards. These long warm days are opposed by cool nights, offering the long hang time grapes need to preserve their acidity and create better quality wines.
      Most of Washington's wine grapes are grown east of the Cascade Mountains. This area is very arid, even more arid than Colorado. When grapes struggle for moisture they produce better fruit. Controlled run off from the Cascade Mountains offers Washington grape growers control over the irrigation, enabling them to grow better quality grapes.
      Some of Washington State's American Viticultural Areas (AVAs) are Yakima Valley, Columbia Valley, Walla Wally Valley, Puget Sound, Red Mountain and Columbia Gorge. Exploring these AVAs can be an interesting adventure in all price ranges and as time unravels, the region will continue to improve and find its identity in our market. For now, many of these wines are undiscovered gems.

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Read about the benefits of flax seed . . .

Red wine contains health promoting components and so does Golden Flax Seed

Flax is an oil seed that has been used as a food product for thousands of years. Flax, also known as linseed, is an ancient crop that has its origin traced back to 3,000 B.C. A University research project led to the creation of a new variety of flax seed called Omega. This new variety was created primarily as a food source and has a pleasant nutty flavor and has a much higher level of the beneficial Omega-3 oil. In fact, the composition of the flax seeds (and the related health benefits) can vary significantly between the flax seed varieties. The golden flax seed products sold in health food stores generally originate in Canada and do not contain the same organic composition as the Omega flax seed. All golden flax seed is not alike! Check out www.greatplainsflax.com to find out more.
Check out some Golden Omega Flax recipes . . .



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