Vintners Cellar Cochrane September 2021 Newsletter
Christmas Wine - Make it now so you can enjoy it at Christmas
Only 115 days till Christmas!!
We know it is hard to think about Christmas when it is still nice outside. Many of our red wines do require time in the bottle to age before reaching their full potential. That’s why we are reminding you that now is the time to start that favorite red wine so that it will be ready for Christmas time. Stop in today and get a jump on your Christmas to do List….. making some red wine for the holidays for you to enjoy or to give away as gifts.
What is the term for grape solids and dead yeast cells that settle to the bottom of a carboy during fermentation and aging? The answer is on the last page of the newsletter.
Wine of The Month - Ruby Cabernet
A cross between Carignan and Cabernet Sauvignon, it was developed to give a high yield vine in hot climate conditions. The "must" can be used to increase color intensities in blends or it can be used to produce a light table wine. The purpose for the creation of the crossing of the grape varieties utilized to produce Ruby Cabernet was to obtain the superior quality of a Cabernet wine, and the resistance to heat of the Carignan combined in an inexpensive table wine. Even though the wine made from these grapes does not possess the distinctive flavor and the overall structure of other types of Cabernet wines, it does carry their fruitful essence.
Comparable Wines: Cabernet Sauvignon
Pairing: The mellow taste pairs well with pork and chicken.
Oak: None - Body: Light - Aging: 3-6 months
Cocktail of the Month - Frosé
Choose Vintner’s Cellar White Zinfandel which is a full-flavored, full-bodied, rosé for freezing.
MAKES 4 TO 6 SERVINGS
1 - 750 ml bottle of Vintner’s Cellar White Zinfandel
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice
Pour Vintner’s Cellar White Zinfandel into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape frozen Vintner’s Cellar White Zinfandel into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
Do Ahead: Vintner’s Cellar White Zinfandel can be frozen 1 week ahead.
September & Thanksgiving Long Weekends – Closed
We will continue to take mini breaks around long weekends to recharge & work on product research and development (we will be drinking wine and relaxing!!) The Cellar will be closed September 3-6, 2021 & October 8-11,2021
The next Barrel Clubs are available to buy into. This time we are offering a Cabernet Merlot blend (with skins) and an Australian Cabernet Sauvignon. Whichever sells out first will be the first one we start. Call today to reserve your spot!! Questions about the Barrel Club – give us a call 403-981-5511!
Cabernet Merlot (with skins) – One of our favorite red blends!! Deep garnet hues, with a brilliant red sparkle. The intense nose of red fruits and herbaceous undertones rise from your glass. The wine is robust, fresh, well structured given its high ratio of Cabernet Sauvignon juice. With the addition of Merlot mellowing the wine, giving it that all too delightful appeal on the palate. The 4 kg’s of skins add in strong tannins and more intense color and taste. Pairs well with tomato based pastas, pizza, cheese and beef.
Sweetness: Dry - Body: Full - Oak: Medium - Aging: 9-12 months
Australian Cabernet Sauvignon – Made with grapes from down under a medium to full bodied wine with firm structured tannins and a dry finish is created! It will have a surprisingly smooth finish with a balanced oak flavour. The fruity bouquet is rendered more enticing due to a hint of cassis, rich and dark in color, it delivers complex varietal flavors of cherries, black current, mulberry, black berries, with a promise of herbs & oak influences. Pairs well with lamb, beef, game meats and firm cheeses.
Sweetness: Dry - Body: Heavy - Oak: Heavy - Aging: 12-18 months
Each spot is $273.00 (does not include bottles)
Don’t hesitate, call or stop in today to reserve your spot!!
Do you have an idea for our next barrel? Email us and let us know what you would like to see in the Barrel Club next!
Recipe of the Month – Mussles in White Wine Sauce
·3 pounds Mussels, Scrubbed
·⅓ cups Flour
·2 Tablespoons Butter
·2 Tablespoons Olive Oil
·1 cup Chopped Shallots
·6 cloves Garlic, Chopped
·1 cup Vintner’s Cellar White Wine (variety is your choice!!)
·⅓ cups Chopped Fresh Parsley
·¼ cups Chopped Fresh Thyme
·2 teaspoons Kosher Salt
·1 teaspoon Black Pepper
·1 loaf Crusty Bread, For Dipping
1. Rinse the mussels in cold water, then put them in a large bowl with 2 quarts cold water and stir in the flour. Mix it around a few times and soak for 30 minutes. This cleans the mussels and loosens any sand. Drain them, rinse again, then remove the beards. Remember, discard any whose shells aren’t tightly shut. You can try tapping them to see if they close—if not you should throw them away.
2. Heat the butter and olive oil over medium heat in a large non-aluminum pot. Add the shallots and cook for 5 minutes. Be careful not to burn them. Add the garlic and cook 3 minutes. Add the wine, herbs, salt and pepper. Bring to a boil.
3. Add the mussels into the pot, stir and cover the pot. Reduce the heat to medium. Remember you’re steaming, not boiling them. Cook over medium heat for 8-10 minutes until they’ve all opened. Discard any that don’t open. Occasionally shake the pot with the lid on to make sure they don’t burn on the bottom.
4. Pour the mussels and all the sauce into a large bowl and serve with the bread for dipping.
Answer to this month’s trivia question is “Lees”.