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Why am I receiving this newsletter? 		Week of July 31, 2008
Volume 6, Issue 74

New Wines at County Line
Read about South Africa


Taste of
Western Welcome Week


Taste of Western Welcome Week is one of the best wine tastings of the year! Enjoy a variety of vendors serving samples of beer, wine, spirits, as well as fare from local restaurants. This tasting features a spectacular silent auction!

Pre-Sale Tickets available at County Line Liquors for only $20, but hurry, this event could sell out.

Thursday, August 07, 2008 at 5:30 pm
Littleton Center Courtyard - City of Littleton
2255 West Berry Ave, Littleton, CO 80126
Tickets $20 in Advance $25 at the door

Presented by Burt Toyota, Bellco Credit Union, Bud Select, County Line Liquor, Littleton Sertoma, and The City of Littleton.

We are open from 10:00am to 6:00pm Sundays.
We are open during the construction!
(Dollar Tree!)

Juno Charodonnay, South Africa
The first mouth-feel is that of a slight creaminess that evolves into a rich buttery aftertaste that makes the wood quite discreet in this wine. This wine is subtle, fruity and elegant – will drink incredibly well on its own. Being a chardonnay from a warmer area, the typical citrus fruit might be less but there are definitely more of the wonderful honey, vanilla, and roasted flavors.
Find this wine in aisle 6. -- $9.99
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Juno Sauvignon Blanc, South Africa
Being a classic sauvignon blanc, the well-known perfume of gooseberries and peppers lingers fermentation esters: freshly mowed lawn, green peppers, herbs, fig leaves and goose berry. The promises from the nose definitely deliver on the palate in full enthusiastic portions of passion fruit, pineapple and green pepper. Lingering aftertaste which ends in an attractive finish.
Find this wine in aisle 6. -- $9.99
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Juno Rose, South Africa
A bright, attractive deep salmon-pink color. Abundant floral tones and strawberries on the nose. Refreshingly crisp palate with strawberry, ruby grapefruit and watermelon. The palate is fresh and fruity but definitely not too sweet. This Rosé has a clean, crisp finish that lingers for a good 17 seconds.
Find this wine in aisle 6. -- $9.99
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      Juno Red, South Africa
Deep red colour with hints of plum on the edges. Rich un-smoked tobacco-leaf nose greets you first, followed by over-ripe berries and hints of mint and promises of liquorish. Definite berry character on the palate with a tannin structure that should soften slightly during maturation. A rich, smooth wine that is well-balanced with a delightful aftertaste that is not overwhelming. Will drink well now but will also keep very well for the next 2 years.
Find this wine in aisle 6. -- $9.99
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      Juno Shiraz, South Africa
Dark ruby color shines in the glass. Smokey spices, with woody undertones and hints of dark berries. Dense yet subtle; dry yet succulent; Vanilla, combined with spices come through in the aftertaste where it is very well-integrated with a hint of wood. Lingers pleasantly before fading gracefully.
Find this wine in aisle 6. -- $9.99
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South Africa

Two hundred years ago New World wine industries in Australia, New Zealand, Chile, Argentina, and South Africa were hobbled by a lack of technology. They produced market worthy wine, but the long boat ride to Europe would usually ruin the wine before it arrived. Once fortification was discovered, the process of adding spirits to wine to stabilize it, these areas were able to sell their fortified wines to Europe. South Africa, in particular, was very successful in the European market. One of Napoleon's favorite libations was a sweet fortified wine from South Africa called Constantia.
      Like many New World producers, South Africa had its share of set backs in the twentieth century including phylloxera and war. These particular events led to the formation of cooperatives, the most famous of which is KWV. Under these powerful cooperatives, South African wine was sold to Europe in bulk for decades. Even though newer technology now enabled South Africa to ship its wine without the risk of spoilage, much of the wine produced was inexpensive fortified wine.
      Political resistance to racial apartheid also prevented South African wines from success in many places including the United States. Now that apartheid has been abolished, you will be seeing more and more South African wines on our shelves.
      South Africa's maritime climate is ideal for many different varieties of grapes. It is the only grape growing region in the world that enjoys coastal breezes from two different oceans, the Atlantic Ocean from the west and the Indian Ocean from the east. These coastal breezes keep the vineyards cool, while the ample sun ripens the grapes in New World style.
      A majority of their production has been white wine, but red varieties are gaining in popularity. Many French varieties are grown in South Africa including chardonnay, chenin blanc, sauvignon blanc, syrah, and cabernet sauvignon. Pinotagé, South Africa's signature grape, is a cross between pinot noir and cinsault.
      South African wines can have an elegant Old World style like wines from France, or be jammy like those from the New World. Their prices are very reasonable and selections are growing to meet the demands of the savvy wine drinker here in the United States.

A bottle of Xampàn from my Cava

Spanish sparkling wine, called Cava, is made like the expensive stuff from Champagne, but is priced like an everyday bottle of wine. Cava producers follow the strict Méthode Champenois, the process used to make Champagne. The use of this meticulous practice makes Cava an incredible value for the money. Spanish law dictates that a bottle of Cava must undergo 1 year of bottle fermentation and aging before it can be sold. If a bottle of Cava ferments for 18 months in the Spanish caves, it can officially be called a Reserva. When the aging is 30 months or more, the sparkling wine can be called a Gran Reserva.
     The name Xampàn, the Catalan word for Champagne, was used for Spanish sparkling wine for over one hundred years. It was only when Spain joined the European Union that it agreed to find another name for its very popular bubbly. In theory, Spain was incorrect naming its sparkling wine after Champagne, because this is a place, not a style of wine, but the quality of Xampàn mimicked those prestigious wines of France. When Spain finally settled on a new name for its sparkling wine it looked to the language of Catalan once again. Cava, the new name for Spain's refreshing sparkler is the Catalan word for the caves used to age the bottles of sparkling wine.
     Spanish Cava is second in European sparkling wine sales, right behind Champagne. It is a perfect example of how Spain is enjoying a renaissance in its vineyards and bodegas. Most Cava is produced from the three grapes, macabeo, parellada, and xarel-lo; however, some producers are starting to add amounts of chardonnay and pinot noir to their cuvées as well. Macabeo, parellada, xarel-lo do not age well, so Cava should be consumed while it is young. This is never a problem since they are so inexpensive; we can't help but drink them right away!
     Cava is the official name for sparkling wine produced in designated areas in parts of Catalan. Unlike the traditions of old world wines, you will not find the name of the place on the bottle of Cava. The name Cava is the official place, even though it is a collection of areas and is a guarantee of quality. The impressive packaging makes these sparkling wine an impressive gift as well.



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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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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