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Say Vino: September 2, 2008
By Anje Schaefer Cluxton
 We
email Say Vino every Tuesday evening. It contains news from
the wine world, our own opinions, and special offers for our
subscribers. Say Vino is available by email, at our
website
and is also posted in our store.
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Two fall favorites to get you in a red state of mind
 Now
that there's a little nip in the air, it's time to think warm
reds - wines that are a little heavier than what we've been
enjoying this summer, but still not too big. One of my new
favorites is the Cantina di Montalcino Rosso di Montalcino.
From the hills outside the Tuscan town of Montalcino, this
flavorful wine is intensely perfumed on the nose, with aromas
of fresh cherries, blackberries and blackcurrants, with a
spicy finish. In the mouth, the wine is full bodied, with good
depth and richness, attractive fruit and well balanced
acidity. Wine Spectator says it is "a tasty red, with
ripe plum and spicy vanilla character. Medium-bodied, with
integrated tannins and a solid, spicy fruit finish." It's a
perfect match for roast meat dishes and will also pair well
with hard cheeses.
 Another
favorite is the remarkable Dashe Zinfandel. If there is such a
thing as a French-styled Zin, this is it. Dashe is
medium-weight, elegant and expressive, qualities that define
how food-friendly and versatile a Zin can be in the right
hands. Dashe Cellars is a boutique winery founded in 1996 by
husband and wife team Michael and Anne Dashe. For their wine
label, they chose a playful image of a monkey riding on the
back of a fish, a metaphor for two unique creatures on a
shared journey. They have a French approach to winemaking,
working hard to capture the terroir, the unique soil,
climate and regional characteristics of world-class vineyards.
Focusing on older vines, steep hillside locations, rocky soils
and stressful growing conditions, Dashe Cellars works closely
with their growers to ensure careful vineyard management and
low yields. There is an emphasis on sustainable farming plus
they use older French oak barrels for aging. The wine is
velvety and complex, with lovely flavors of black cherry,
chocolate and spice. It's a great match for grilled meat, rich
sauces and pasta dishes.
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The ABC solution
 Tired
of oaky Chardonnay? Ready for anything but Chardonnay? Try
this lovely white from Alsace. Pinot Blanc produces dry whites
that are often compared to Chardonnays, but are lighter and
less complex. Fresh and crisp, they often have an aroma of
apples with a hint of spices. This one harmonizes with a host
of dishes (poultry, fish, hot or cold starters). It is dry,
but fruity, and will fit everybody's palate. The Château
d'Orschwihr owns its vineyards and has total control over
yields, thus guaranteeing an exceptional aromatic
concentration. They limit their use of chemicals as well on
their yields, to further concentrate their wines. The history
of the chateau goes back to the beginning of the eleventh
century.
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School's back! Next Third Thursday Wine Class - September 18th
 Summer
vacation is over and it's time to get back to our Third
Thursday Wine Classes. We're continuing in this year's theme
of examining specific grape varieties and this month we'll
really be heading back to school, with a focus on some
less familiar grapes. Join us as we experiment - Torrontes,
Petit Verdot, Carmenere, Viognier and more!
The food department will, of course, offer some appropriate
snacks - please remember, if you would prefer a vegetarian
tasting plate, let us know when you register. As always,
reservations in advance are required so call or e-mail now
because space is limited.
09/18 THU - 6:30 to 7:45 p.m., $20 for
CAP members (and you will become a
CAP member). Contact Schaefer's at 847-677-WINE (9463) or
by
email
to sign up.
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Can you say tomato?
For tomato salads that just scream summer
 We
use traditional simple ingredients to really show off the
gorgeous glut of our favorite summer fruit. Juicy, sliced
tomatoes layered with thick, creamy, slightly gooey slabs of
Fresh Cow's Milk Mozzarella make the perfect Caprese Salad. The
slightly bland (I mean that in the nicest way), clean tasting
cheese is the perfect blank canvas for the bright acid of the
tomato, a drizzle of extra virgin olive oil and a couple of
fresh basil leaves and a good pinch of the best fleur de sel.
For a fancy Caprese use outrageously delicious imported
Burrata, a flavorful and very satisfying cheese made like
mozzarella on the outside and stuffed with more mozzarella and
cream. Layer the tomato, a dollop of Burrata and a basil leaf on
top of a little toast and run under the broiler for an
incredible melted cheese "salad"!
For the ultimate BLT
 Sometimes
we like to use pancetta instead of traditional smoked bacon for
our BLTs. Pancetta is pork belly that has been salted, spiced
and dried (but not smoked) for about 3 months; it is often
rolled up like a large sausage. It is usually used as a
flavoring for pasta, sauces, egg dishes etc.
In Italy, when a dish is referred to as "all'amatriciana," it
means "with pancetta." The Corsicans use pancetta just as we do
smoked bacon. For the ultimate BLT we take very thin slices of
pancetta and sauté until crispy and set aside. Lightly toast two
slices of a hearty loaf like Ciabatta or a crunchy sourdough.
Slather both pieces of toasted bread with mayo (homemade if you
are really ambitious). Layer peppery arugula, bright purple
radicchio or watercress, the juiciest just picked, thickly
sliced tomato, a little sea salt, a good grind of fresh black
pepper, the crispy pancetta and a couple of basil leaves to put
this summery sandwich right over the top!
Here's the smoked bacon so good it won national acclaim from
the New York Times, Chicago Tribune and Cuisine
Magazine. You can actually see how lean Nueskes Smoked
Bacon is... and you'll be amazed at how little it shrinks when
you fry it. The taste is unforgettable, because it is smoked
over glowing apple wood embers to give it that rich,
unmistakable Nueske flavor. This has been our "only" bacon for
years.
Tomato & Smoked Bacon Bites
Juicy cherry tomatoes filled with Nueske Smoked Bacon and
Parmesan cheese are super easy and delish'.
- 8 slices Nueske Smoked Bacon, diced in ¼-inch pieces,
fried and drained
- 16-20 cherry tomatoes
- ½ lb. soft goat cheese or ricotta or mayo
- 1/3 cup green onions, sliced
- 3 tablespoons Parmesan cheese, grated
- 2 tablespoons fresh parsley, snipped (or 1 tablespoon
dried)
Cut a thin slice off each tomato top. Scoop out pulp and
discard (or use in another recipe). In small bowl, combine all
remaining ingredients; mix well. Spoon mixture into hollow
tomatoes, arrange on plate and serve.
NUESKE'S
APPLEWOOD SMOKED BACON $6.97/12 oz
(regular $7.99)
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This Saturday in Our Tasting Room
 Over-planted
this summer? Have a few too many tomatoes? Over-loaded with
fresh basil? We'll show you fun ways to eat up your bumper crop
of tomatoes and basil. Featuring fresh mozzarella, several olive
oils, great Spanish herbed sea salt, and a wide array of wines
to match. |
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See you next week!
 That's
all for this week. If we may be of any further service, please
stop by our store at 9965 Gross Point Road in Skokie (for
directions,
click here),
visit our website at
http://www.schaefers.com, give us a call at
847-677-WINE (9463), 800-833-WINE (9463), or click here to
contact us.
Sincerely,
Your Friends at Schaefer's
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