Often overlooked, misunderstood, and unknown, it seems as if Tokaji is making a comeback. With most of the big name publications featuring articles and reviews on these amazing wines, I can only hope that they help to grab some attention and encourage people to go out and but these incredible wines. Of significant importance to us, Decanter Magazine recently published an article “Discover the Magic of Tokaji Tasting” which saw the Alana-Tokaji Furmit 2006 listed as one of the top wines from the tasting. We are very happy and encouraged to see that not only are Tokaji wines receiving much deserved attention, but one of the wineries we are proud to represent has been included among the best. The Furmint, as well as two other outstanding wines from Alana-Tokaji, are available in Utah and Pennsylvania at your local wine store. Please call ahead for stock as these have limited quantities!!

Also encouraging for us is the continues focus on the Cotes du Rhone region of France. Often overshadowed by its more “prestigious” counterparts of Bordeaux, Burgundy and Alsace, Cotes du Rhone has become a heave hitter for incredible wines at competitive prices. With the continued economic troubles worldwide, the region offers quite an array of different styles and varieties to suit any palate. Echoing the high quality and great values available, especially from the Southern Cotes du Rhone, here is Mr. Robert Parker’s take on these amazing wines-

“Last year, after tasting the 2007 southern Rhônes…I stated it was “the vintage of a lifetime.” Tasting the 2007s out of bottle has confirmed my thoughts – this is a truly historic and profoundly great vintage. As the following tasting notes and commentary suggest, this may be the most compelling vintage of any viticultural region I have ever tasted. I say that because the quality of a vintage is not only measured by what the reference point estates produce, but also by how well the generic appellations fare. I have never tasted better Côtes du Rhônes, Gigondas, or Vacqueyras than the 2007s. Moreover, the profoundly concentrated, vividly aromatic, and remarkably fresh, yet substantial, full-bodied, and flawless 2007 Châteauneuf du Papes I tasted in the southern Rhône in late August and September were unforgettable…

…To the extent they are still available, these wines will disappear fast – even in these hard economic times. If you love southern Rhône wines, which are the most underrated great wines of the world, you need to move fast, or forever hold your peace.”

We’re very excited about the recent hype not only from Mr. Parker himself, but also from the various other publications form the US and worldwide. We’re not sure if it’s coincidence or just good luck (but hey, we’ll take either!), but we just recently placed an order for the “2007 Cuve Sabine” from Domaine du Gros Pata, a wonderful family owned and operated winery we have been representing for some time. This beautiful wine is currently available in Utah, Pennsylvania and select stores in Wyoming (the 2005 vintage) and readily available for the upcoming Holiday season, and would be a great wine with your Turkey and cranberry sauce!

Wishing everyone a safe and happy Thanksgiving!

Cheers,

Michael

We just officially started doing business with famed Bordeaux producer Denis Dubourdieu, but it already looks to be a promising beginning as the Chateau Reynon just scored 90 points in the July issue of Wine Enthusiast. The hasn’t even landed in the US yet, but I imagine it won;t last long after the recent press. Mr. Dubourdieu is considered the master of white wine in Bordeaux, and is credited with bringing the Burgundy style to Bordeaux to produce amazing white wines. Unfortunately Bordeaux white wines are often overshadowed by the incredible red wine being produced, but there are fantastic white wines available as well. Be sure to look into them- they won’t disappoint!!

CHATEAU REYNON BLANC

2007

Bordeaux, France

Wine Enthusiast Magazine

July 2009

“This is a finely made wine, bringing out

really concentrated herbaceous flavors, almost

New Zealand in their intensity. It is fresh, green,

Grassy, ready to drink now.” -Editors Choice

                                               90 Points 

We recently welcomed the Salt Lake City French Club to a night of fine French wine and remarkably authentic French food, prepared by Chef Drew Ellsworth. Drew, and American who majored in French, spent two years training in Dijon as a master of French food. He currently owns and operates a wonderful catering business and cooking school, the Ecole Dijon Cooking School. His preparation and presentation of incredible terrines drew gasps from even the most ardent Frenchman at the tasting.

The club is comprised mainly of ex-pats working in Utah, so there was not much English to be heard. The crowd was quite diverse, ranging from executives of the Rossignol Ski Corporation to research biologists working at the University of Utah.

In true European form, many brought their young children making it a festive family affair and a fun, casual atmosphere. Almost everyone came with appetites on high alert, as there were only scraps left when the dust had settled.

We served two red and two white wines for the occasion. The first red, Domaine du Gros Pata, is a wonderful Cote du Rhone that paired well with the cucumber curry chicken salad. The second red was from Bordeaux, the Château de Monbadon that was fantastic with the marinated lamb and the complex cheese plate. The two white wines served were the Alex Gambal Bourgogne Chardonnay and the Dom du Rieux cote de Gascone. The Alex Gambal paired wonderfully with the Salade Jurassienne with the hints of oak playing off the smoked sausage in the dish. As for the Domaine du Rieux, the wonderful acidity and citrus flavors were perfect with the shrimp alla Romana.

The evening was a great success and we look forward to working with chef Drew again to see what wonderful dishes he will create!!

Sante,

-Peter 

Appetizers & Hors d’Oeuvres

 Stuffed Dates

 with Walnut and Orange-zest Cheese,

Curried Chicken on rounds of English Cucumber

Grand Plateau de Fromages

Fresh Fruit

Chef Baked Breads Crackers and Toasts

Grand Plateau de Charcuterie

Jambon Persillé, Terrine Ballantine aux Pistaches,  Mousse de Foie de Volaille

Pâté d’Agneau aux Noix,  Terrine Indienne au Grand Marnier

Cornichons, Choux Rouges, Chutney Sud Africaine,  Grey Poupon

Salade Jurassienne

Romaine Lettuce topped with Smoked Sausage and Cottage Fries

Dijon Vinaigrette

Shrimp alla Romana

Peeled Tiger Shrimp on a patty of Polenta drizzled with

Escargot Butter and Parmesan Cheese

Rosemary Lamb Skewers

Marinated Bites of Lamb served on a pick

Desserts

Hand-dipped Strawberries

Chocolate Truffles