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Say Vino: October 7, 2008
By Sterling Pratt
 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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Hey, go crazy. It's been a tough coupla' weeks
 We're
super-excited about the new discovery we've made in
top-quality Champagne. Duval-Leroy is a large family-owned
Champagne house headquartered in Vertus in the Cote des
Blancs. Since 1991 it has been headed by a very strong lady
of Champagne, Carole Duval-Leroy. The key word that
describes their wines is freshness, and this brut is every
inch the expression of the terroir associated with
Chardonnay grown in chalky soils in the Cote des Blancs.
This Brut cuvee is 75% Pinot Noir and 25% Chardonnay, and it
has a biscuity, yeasty character and a palate livened with
apple and citrus notes. The Spectator raved: " 93
points. Big, full-bodied bubbly featuring graphite, toast,
lemon and nut aromas and flavors. It's balanced, with an
assertive finish. Will improve with a few months of
cellaring. Drink now through 2009".
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Can you say venison stew? Here's the perfect answer
 Rhone
red lovers will really fall for this. If you've never tried
this jazzy red from one of California's true Rhone
superstars, this is the perfect season to enjoy it. Tablas
Creek follows the centuries-old Chateauneuf-du-Pape
tradition of blending chosen varieties to produce wines that
are more complex and elegant, better balanced and richer
than single-variety wines. The Perrin family is the fifth
generation behind the world-famous Chateau de Beaucastel,
the greatest producer of Chateauneuf-duPape, so they know a
thing or two about making great wines. Their US partner, Bob
Haas, has been the passion behind this project since the
'80s. We're huge fans and suggest you line this up for the
first great Fall meal of lamb or venison or hearty stew.
Highly recommended!
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We be jammin' all night long
 Earth
& Vine Provisions makes a terrific Red Bell Pepper & Ancho
Chili Jam. This may sound pretty bold in flavor but it is
actually mildly sweet and spicy, with a heat that sneaks up
on you for an interesting finish. This jam is tasty on just
about anything you could think of. It is excellent on a
smoked turkey or grilled chicken sandwich. Serve with lamb
or pork, even meatloaf. It is especially good with grilled
salmon. Pour it over cream cheese or naughty mascarpone and
serve with blue corn tortilla chips; looks gorgeous, and
tastes great. Spoon the jam over a wedge of creamy, ripe
Brie for an outstanding appetizer. Try the smoked salmon
recipe below, amaze your friends and enjoy! ( mary)
Smoked Salmon & Cream Cheese Pastry Cups
[Serves 4 - Prep Time 15 minutes]
Ingredients
3/4 cup Smithfield's Cream
1/4 cup plain yogurt
1 teaspoon fresh cracked pepper
1 ounce smoked salmon cut into 15 pieces
15 pre-baked mini phyllo or pastry shells
Red Bell Pepper & Ancho Chili Jam
1 bunch chives, finely chopped
Preparation
Mix together cream cheese, yogurt and pepper. Fill pastry
cups with 1 teaspoon of mixture, spoon 1/2 teaspoon
Red Bell Pepper & Ancho Chili Jam over filling, top
with salmon and sprinkle with chives. Serve on a small tray
lined with fresh chives or dill. Beautiful!
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Hall of beer-fame ale, perfect for home run parties
 If
October is the month of long bats and playoff heartbreak,
what better brew to celebrate a win or console a loss than
one from Cooperstown, NY? Home of the
baseball Hall
of Fame, Cooperstown will come to be known around
your house as the home of Brewery Ommegang. Ommegang lies
3,264 miles from Brussels, but their heart lies squarely in
Belgium. Their Rare Vos ale takes its name from the Flemish
for "sly fox" and shows a cunning, mellow, fruity character
with an elusive spiciness. Great playoff brew! Now that the
Cubs and the Sox are both out of it, no reason not to enjoy
a great brew while watching the pennant race.
Due to shipping limitations, we are unable to sell this item
online, but you can order it via email and we will hold it
for you to pick up in our store.
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Third Thursday wine class October 16th
 This
one is going to be fun, if somewhat messy! We're continuing
our year-long theme of focusing on specific grape varieties
with a real experiment - this time we'll Build a
Better Bordeaux. Class participants will have the
chance to try a few examples from the phenomenal 2005
vintage, then, after tasting samples of the component
grapes, small teams will create their own blends! Due to the
nature of this class, please plan to wear old, dark
clothing, and note that we'll be charging a little more -
$30 ( $25 for
CAP members), but we definitely think it'll be
worth it.
The food department will, of course, offer some appropriate
treats. This class will be limited in size so make sure to
reserve your space far in advance!
10/16 THU - 6:30 to 7:45 p.m., $25 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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This Saturday in our tasting room
Stop by for our FREE Saturday Tasting, 11-5. In
celebration of National Spinach Month (really, we don't
make this up), you'll sample our two great home-made
spinach dips, along with a fabulous new spinach soup.
Popeye wouldn't let us do this without a sampling of
gourmet olive oils, too! Naturally, the right wines and
beers will be available to polish off the day.
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Droplets
 Some droplets
of interesting wine news you may have missed. Just click the
links to read.
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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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