Desert Wines and Spirits

Saturday, April 26, 2008
4 to 6 pm

$5.00 per person
Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264,
327-7701

One usually gets to taste apéritifs in mixed drinks and occasionally by themselves on the rocks with a twist. Saturday you will have an opportunity to sample several side by side to enjoy their similarities as well as their differences. Originating from the Latin word aperio, apéritifs were originally conceived to “open” or prepare the appetite for a meal. The base for these elixirs is usually a red or white wine that is combined with an infusion of herbs, spices and other botanicals, perhaps even brandy, to achieve the sensuous flavors desired. Actually, there are a great many wonderful products of this type on the market and all have recipes that are jealously guarded. Some for centuries. Think of serving at your next gathering a relatively inexpensive, but delicious, apéritif that quinches one’s thirst and stimulates the appetite.

Dubonnet Blanc, France
10.95
Dubonnet is the nation’s top selling aperitif, with a long and storied history, and is enjoying renewed popularity as consumers return to classic cocktails. In 1846, French wine merchant Joseph Dubonnet created an original taste for the pleasure of family and friends. His recipe soon gained wide popularity as a refreshing drink and an excellent complement to meals. It is made by adding herbs and botanicals to a fortified white wine creating an herbier taste. Traditionally, it is mixed with lemonade for a wonderful summertime cooler.

Lillet Blanc, France
16.99
Lillet has recently come back into fashion as one of the components of James Bond’s favorite cocktail in Ian Fleming’s Casino Royale .007 called it the Vesper (after the female character in the book and film) - a mix of gin, vodka and Lillet. This apéritif from the French village of Podensac is a blend of wine, brandy, herbs, and fruit. It is based on Sauvignon and Semillon grapes and shows aromas of mint, flowers and citrus fruit. The flavors are of honey, candied orange, pine resin, lime and fresh mint. It is traditionally served over ice with a twist of orange or lime, or added to cocktails.

Vya Vermouth, Extra Dry, Quady Winery, California
17.99
Vermouth is a wine to which botanicals - anything from the plant world, (for example herbs, spices, fruits and flowers) have been added. The name was derived from the German “Wermut” or Anglo-Saxon “wermod” (wormwood), a plant with powerful medicinal and psychoactive properties. From the time of the Romans and perhaps the Greeks wormwood infusions were used to cure intestinal worms. Because wormwood is extremely bitter, sugar and spices were added. In the mid 1700’s, in Northern Italy, such infusions began to be drunk as apéritifs. Made from French Colombard and Orange Muscat wines, it is loaded with nuance, tasting of chamomile (like the tea), ginger, and lemon and is very silky.

Dubonnet Rouge, France
10.95
From its origins with the French Foreign Legion to the legions of modern mixologists still using it today, The Rouge has been a staple on the cocktail landscape since its introduction in 1846, when it became necessary to make quinine more palatable for the soldiers battling malaria in North Africa. The mix of fortified wine, a proprietary blend of herbs, spices and peels, and the medicinal quinine is a recipe that has earned it legendary status in the world of sophisticated drinks.

Lillet Rouge, France
16.99
This apéritif from Bordeaux is made from Cabernet Sauvignon and Merlot. Like many French vermouths Lillet is flavored with quinine (the bark of the cinchona from Peru). To this are added sweet, bitter and green oranges and orange peel. These are distilled into a fruit liqueur, then blended with the wine and matured in oak for 6-12 months. It has a ruby color; with aromatics of raspberry, blackberry, cherry, vanilla, cinnamon, cardamom and ginger; that are replicated in the mouth. It is best served over ice with an orange slice, though the mixologist is bound only by his or her imagination.

Vya Vermouth Sweet, Quady Winery, California
17.99
Winemaker Andrew Quady whose specialty is dessert wines has produced two of the best vermouths on the market. This one is loaded with cinnamon, cloves, and orange, and it finishes pleasantly bitter.

Marie Brizard Manzanita Apple Liqueur, France
13.95
Originally, the firm made its name with the aniseed liqueur that was later to become the Marie Brizard anisette, but its real growth period came when it branched out into a wide range of well made cocktail-based liqueurs, spirits, and syrups. This is not strictly an apéritif, but can be used as one by serving on the rocks to enjoy the delicate slightly sour taste of freshly picked green apples. A list of excellent cocktail recipes is available, as well.

Saturday, April 19, 2008

4 to 6 pm

$5.00 per person

Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264,
327-7701

You’ve probably noticed that the temperatures are steadedly on the rise. There is no better time to reintroduce you to one of the three most versital styles of wine produced around the globe (along with Riesling and sparkling wine). Rosé is consumed in great quantities throughout Europe, but is equated in the minds of most Americans with sweet and sappy White Zinfandel. Often have I had to divert customers from this view. Fortunately, the sophistication level in California, regarding wine, is relatively high and most people do not not react to me negatively when I sing the praises for rosé.
This Saturday only, all rosés will be discounted an extra 10% from our usual discounted price, so don’t dally.

2005 Gran Feudo Rosé, Navarra, Spain
Priced every day:$9.75; Saturday only 8.78
This cool fragrant rosé was made from the Garnacha Tinta grape (Grenache). The bouquet is reminiscent of rosehip tea and the flavors focus on strawberry and spicy raspberry fruit. The wine is fresh and lively with a clean finish.
Wine & Spirits Magazine gave this bottling a 90-point rating.
2006 Cune Rosado, Rioja, Spain
Priced every day: $9.99; Saturday only 8.99
This is a saignée process wine; the juice is removed from the solids after around 24 to 48 hours, once the proper color is determined. The fermentation is then carried out without the presence of seeds or skins at a controlled temperature for around 8 days to obtain the required fruit levels in the wine. The wine displays ripe summer fruit & herbaceous notes on the nose continuing onto the palate and a long complex finish. The blend is Tempranillo (80%) and Garnacha (20%).
2005 Jake-Ryan Cellars Rosé, Napa
Priced every day: $9.99; Saturday only 8.99
The rosé from this Calistoga winery is a blend of 90% Grenache and 10% Syrah. Its light pink color and bright nose of strawberry and raspberry are an indication of its refreshing balanced style. Flavors of fresh red fruit on the palate lead to a long finish with nice acidity.
2005 Chateau d’Aqueria Rosé
Priced every day: $14.95; Saturday only 13.46
From the tiny village of Tavel, which has proven to be the font of serious Grenache-based rosé, this wine sports deep color, reserved but complex cherry–red plum fruit, herb and licorice flavors, all set in a full, fleshy frame. The wine is substantial, owing to its harmonious blend of Grenache, Syrah, Cinsault and Clairette, and will go well with hearty fowl and fish dishes. It is terrific by itself as well!
2006 Fleur Pinot Noir Vin Gris, Carneros, Napa
Priced every day: $10.95; Saturday only 9.86
This bright, fresh, and flavorful rosé is made in a crisp, dry style designed to accompany food. It displays aromas of strawberry and honeysuckle while exhibiting a mouthwatering finish that cleanses the palate.
2006 Robert Stemmler Vin Gris Rosé of Pinot Noir
Priced every day: $11.95; Saturday only 10.75
This Vin Gris is a dry rosé style wine made entirely of Pinot Noir. It is pleasing with a light body, rose petal aromas and flavors of strawberry, raspberry and mineral with a crisp, clean finish.
2005 Epiphany Grenache Rosé, Santa Barbara
Priced every day: $10.95; Saturday only 9.86
The grapes for this rosé come from Fess Parker Estates in Santa Ynez Valley. 30% of the wine was produced in stainless steel tanks and the other 70% was barrel fermented. The beautiful aromatics segue to crisp fruit flavors of strawberry, cherry and watermelon.
2004 Renwood Syrah Rosé, Amador
Priced every day: $9.95; Saturday only 8.96
The bouquet consists of cherry, watermelon and strawberry. On the pallet, the wine is bright with flavors of fresh raspberry and cherry and supports a complex and balanced mouthfeel. The finish displays soft and round tannins, which linger on the palate. This is a deep flavored wine, but with a lively acid for balance.

Saturday, April 12, 2008
4 to 6 pm
$5.00 per person
Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264,
327-7701

Every once and a while it is instructive to compare the differences between varietals.  Accordingly this Saturday we will scrutinize various reds from California, and one from Washington (due to the excellent pricing).  The usual approach is to compare wines within a grape varietal.  Tasting this assortment will serve to reinforce (or smash) your concept of the fundamental characteristics of each grape.

Cask 003 Pietra Santa “Sacred Stone” Master’s Blend
$8.99
Pietra Santa never ceases to amaze me with each issue of the Sacred Stone blend.  It is always a great value in the under $10.00 range.  This family-run estate creates artisanal wines and olive oils in the beautiful Cienega Valley just 25 miles from Monterey Bay.  Ripe, juicy, and expressive, this unique blend features cherry and plum flavors with hints of earth and spice.  It is soft and supple with attractive forward fruit and crisp acidity that makes it an ideal match for a wide-range of food.  Merlot (26%) and Sangiovese (24%) provide the backbone of the wine, but the remaining blend of Syrah, Carignane and Grenache add interesting spice and mineral notes.  An excellent value with loads of complexity and flavor.

2006 Aquinas Pinot Noir, Napa
$9.99
Don Sebastiani and Sons is a wine negociant firm specializing in the marketing of upscale, but moderately priced varietal wines.  The company is headquartered in Sonoma Valley and has a winery in the Napa Valley.  The company was named American Winery of the Year for 2005 by Wine Enthusiast Magazine, producing many lines such as Smoking Loon and Pepperwood Grove.  This Napa Pinot Noir is redolent of red berries and cherries set within soft tannins and elegant spice.

2004 Barnard Griffin Merlot, Columbia Valley, Washington
$10.95
At the confluence of the Yakima, Columbia and Snake Rivers in the heart of Washington, Deborah Barnard and Rob Griffin have been making wine for 30 years.  As well, Rob functioned as wine maker and general manager for the Hogue Winery for 6 years.  This Merlot is big in the glass; the aromas of black current and blackberries are predominant with a hint of toasted oak.  It is a well-structured wine that promises graceful aging of 8-10 years (91-pt rating Wine Enthusiast)

2004 Seven Sinners Syrah “The Ransom”, Napa
$15.99
The 2004 Seven Sinners Syrah was sourced primarily from the Oakville District in Napa Valley.  Aromas of blackberry, anise, white pepper and cigar notes dominate the nose followed by deep-layered ripe flavors of black raspberry and sweet oak on the palate.  The addition of 5% Petite Sirah gives the wine added density, richness, power and purity.  This wine should be consumed over the next 5-7 years.

2005 Four Vines Zinfandel, Maverick, Amador County
$19.95
The 100-plus-year old vines of the original Grandpere Vineyard, along with the 40- year old vines of The Deaver and Linstead Vineyards produce a wine that is chewy and spicy, rich with blackberry fruit and with a hint of velvet vanilla oak.  There is a touch of Syrah in the blend.  It received a 91-point rating from Wine Spectator and a “Smart Buy” recommendation: “A powerful Zinfandel with laserlike focus, this has wild berry and spice aromas and ripe, intense blackberry, fresh earth and bay leaf notes that finish with tightly wound tannins. Drink now through 2012, $24.”

2004 Bear Cave Cellars Cabernet Sauvigon, Paso Robles
$25.00
Bear Cave Cellars is the creation of Barry Kinman and Marilyn Curry who, in their other lives, are husband and wife as well as partners in the law firm, Kinman & Curry.  In a unique melding of two distinctly different businesses, the law office is also the legal tasting room of Bear Cave Cellars.  The wine is big and bold, exhibiting varietal characteristics.  With its fruit forward emphasis it is designed to drink young if given time to breathe and will age well, too.

Saturday, April 5, 2008
4 to 6 pm
$5.00 per person

Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264,
327-7701

Join us this Saturday to meet with John Arnold, one of the owners of J. Lohr Winery, to discuss the history of the winery and its progenitor, Jerry Lohr. In 1972 and 1973, Jerry planted 280 acres of wine grapes in the Arroyo Seco appellation of Monterey County, and in 1974 completed his winery in San Jose. In 1988, property near Paso Robles was purchased, now encompassing 2,000 acres of vineyards, primarily Cabernet Sauvignon, Merlot and other red varietals, and an adjacent winery and barrel facility was built. Also in 1988, Jerry began expansion of his vineyards in the Arroyo Seco, which now includes 900 acres. There are two tasting rooms; one in San Jose and one in Paso Robles.

2005 J. Lohr Chardonnay, Rivesrstone, Arroyo Seco
$9.99
This marks the twentieth year of production of the Riverstone Chardonnay from the vineyards in the Arroyo Seco region of Monterey County. The result is a complex and nuanced Chardonnay with an abundance of Arroyo Seco fruit, with subtle barrel fermentation and malolactic character. All the wine was barrel fermented in a combination of French and American oak at 55 to 65°F. 60% of Chardonnay went through malolactic fermentation in barrel. After blending, the wine was aged 9 months in combined French and American oak. This is a great price!

2005 J. Lohr Chardonnay, October Night, Arroyo Seco
$23.50
The vineyard producing the grapes for this wine is comprised largely of Dijon Clone, known also as the Musqué Clone, which produces a very distinctive and attractive, sometimes powerful floral character. The grapes are harvested and pressed at night then fermented in new and second year French oak barrels. Another 6 months of aging in neutral French oak barrels and the wine is bottled. It is lush, aromatic and full bodied and reluctant to leave after a long finish.

2007 J. Lohr Valdiquie, Arroyo Seco
$7.99
Originally thought to be the Gamay Noir grape of France’s Beaujolais winegrowing region, U.C. Davis has since identified this grape to be Valdiguié from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the ‘Crus’ of Beaujolais: Morgon, Fleurie and Moulin-a-Vent. The wine displays enticing berry fruit flavors with a vibrant acidity and soft tannins.

2005 J. Lohr Zinfandel, Old Vines, Paso Robles
$14.95
The twisted and gnarled 30-year old Zinfandel vines of the Pleasant Valley ranch, located east of Paso Robles in the Estrella Hills, are characterized by more of the jammy fruit spectrum of berry flavors and aromas. The wine’s aroma is characterized by Zinfandel’s spicy red fruits with blackberry and raspberry complimented by licorice and black tea spice. The palate has a soft, plump texture with mid-palate weight.

2006 J. Lohr Cabernet Sauvignon, Seven Oaks, Paso Robles
$13.50
An abundance of dark cherry, black currant and berry fruit greets the nose, enhanced by spicy cedar, vanilla and toasty notes. On the palate, the fruit follows through with full weight and a lingering intensity and balance from the tannins. This wine is ready to be enjoyed now, or be cellared for 5 years.

2003 J. Lohr Cabernet Sauvignon, Carol’s Vineyard, Napa
$35.00
This Cab has dark red color with excellent depth. The aroma is dominated by cherry and currant fruit with hints of vanilla and spice coming from the well-seasoned oak. On the palate, the fruit is again dominant from the front to rear palate. The tannins are soft, but complement the full palate and add substance to the finish and length of the wine. The high ratio of Petit Verdot fruit (15%) enhances the wine’s breadth but also ensures that it ages well for the next 15 years.