The 2012 DAM Uncorked wine tasting was a huge success. As one of the Denver Art Museum’s premier fundraising events, they were able to raise over $635,000. Applejack Wine & Spirits would like to thank everyone who attended this year’s event and especially thank the Duncan family for their continued support of the museum. In addition, the tasting could not have taken place without the generous contribution from all the wineries, suppliers, and distributors. Thank you for donating such wonderful wines and making this an exciting evening for all.

The First Taste crowd started lining up outside the door before 5 and when the doors opened to all at 6 rooms quickly filled with energy as patrons mingled and tasted their favorite wines. The Denver Art Museum’s catering staff did an outstanding job putting it all together. The food was fantastic and with over 300 wines available to taste, it was a guaranteed good time.

DAM Uncorked was an ideal evening for wine connoisseurs as well as those who simply enjoy wine and want to learn more. If you knew what you wanted to taste, wines were easy to find. If you wanted to explore new wines and learn about great values, it was a perfect opportunity to have knowledgeable wine representatives share their wisdom.

DAM Uncorked has been an annual event for over 12 years now. It’s run to perfection and everyone has a great time. If you made it this year, we hope you enjoyed it as much as we did. If you haven’t been to one, make it a priority next year.

After all, the event benefits the Denver Art Museum, a pillar of culture in Denver. As a participant and supporter you are enabling the museum to continue to serve Denver and provide educational and outreach programs as well as lure international exhibitions to our great city.

View the photo gallery from this year’s event as well as previous years at http://uncorked.shutterfly.com/

I have to mention that I’ve always been a fan of ales, stouts, and darker beers. I initially tried Bards, New Grist, and Red Bridge but I wasn’t super impressed with any of them. They were okay but not my style.

Recently I’ve found a renewed fondness for beer. New Planet is my go to everyday sipping brew. Their Tread Lightly Ale reminds me of Blue Moon and their Off the Grid IPA is impressively bitter. Along with the Raspberry ale, they have a great variety of gluten free beer.

When I really want to treat myself, I splurge on a Green’s Belgian Gluten Free bomber. They’re $6.49 each, and worth every cent. The Green’s Endeavour Dubbel is dark brown and rich with sugary toffee flavors and a thick head. Green’s Discovery Amber Ale is smooth and complex with some cherry flavors woven with decent bitterness. The Green’s Quest Trippel Blonde Ale has more bite with citrus, tart apple, and some strawberry notes on the finish.

Next time you see these options, give them a try. They’ll help you realize there are some great options for gluten free beer drinkers.

To top it off, ratings can be downright confusing. For example, it can be deceiving when two wine critics give the same wine two completely different ratings, or change the rating on a vintage between barrel and bottle. Often by paying attention only to ratings, we miss out on the hundreds of great wines that never get scored; they really can taste only so much wine. At Applejack Wine & Spirits our wine buyers and wine staff taste hundreds of wines before we bring them into the store.  Ask us to help you select something new and special that you would enjoy.

Wherever you shop, don’t hesitate to ask the wine consultant or manager about particular wines. Remember, the ratings are great, and written reviews can tell you a lot, especially when choosing a wine to go with a specific dinner, but a lot of wonderful wines simply never get rated, nor do they necessarily cost a lot. Wines like Tilia Malbec sell for about $8 a bottle, and fly off the shelf. Read reviews, ask questions, and don’t be afraid to try something new.

Jean L’Hereault is a certified Sommelier and a wine consultant for Applejack Wine & Spirits. Questions for Jean can be e-mailed to jl’hereault@applejack.com.

First, do not judge a wine by the price; it is the pairing of quality and selection of foods that your guests will notice and appreciate. It is not necessary to buy expensive wines to impress your guests—quality is what makes the impression. Many people judge a wine on price alone, and often are disappointed by the result.

You should first determine the menu, and then select the wines. For example, a lamb roast needs a much more robust wine than a turkey or chicken breast. Also you may want a variety of wines available to match your guests’ preferences. One to five wines at maximum should be available for selection. During the holiday season, turkey is perhaps the most popular meat, and since there are many suitable wines on the market it may be overwhelming to choose.

Allow me to recommend a few wines from Applejack Wine & Spirits.

Coyote Creek Chardonnay 2009,  Santa Rosa, California, $6.99

Wild Rock Sauvignon Blanc 2009, Marlborough, New Zealand, $8.99

Ruffino Orvieto Classico 2009, Italy, $8.99

Cartlidge & Brown Merlot 2007, Napa County, California, $10.99

Pierre Sparr Pinot Gris Reserve 2009, Alsace, France, $20.99

Trapadis Cotes du Rhone, 2009 France, $11.99

Rex Hill Pinot Noir, 2009, Willamette Valley, Oregon, $21.99

A little about these wine varieties

Chardonnay

Look for oak, butter, and pear flavors most of the time if you are serving the wine with food.

Sauvignon Blanc

Sometimes called Fume Blanc, this grape is used by the U.S. winemakers to produce crisp, dry “green-tasting” whites.

Trebbiano (from Orvieto)

A dry to medium-dry, sometimes very fruit friendly wine with a touch of mature fruit flavor. A great choice for novice or light wine drinkers.

Merlot

The merlot grape at its early maturing adds a lot of plum and lush fruitiness with a hint of flowers on the finish. You may find it an easier complement to your holiday dinners than Cabernet Sauvignon.

Pinot Gris

Expect a medium to heavy bodied wine with floral aromas as well as pear and melon. Pinot Gris from Alsace can also have a spicy character that usually doesn’t appear within this varietal from other areas.

Cotes du Rhone

St. Joseph is an Appellation which produces mainly red wines from the syrah grape. These red wines give a lot of wild berry flavors, an almost spicy hint of cinnamon, and are extremely pleasant to drink. It is recommended they be chilled from 52F to 58F.

Pinot Noir

Oregon may be the best area in the US for growing and producing great Pinot Noir. Pinot is thought to be the most difficult grape to cultivate because it requires a cooler climate and cannot be attacked by the sun as its skin is very thin. Much of the Pinot Noir from Oregon has a similar style to a traditional Burgundy. One reason for the commonality is both regions share the same latitude. In addition the climate from the northern pacific ocean  gives the wine a fresh black cherry flavor on the finish. Pinot Noir is an elegant wine and pairs very well with a variety of food.

Wine tasting is an adventure, the more you taste and experience wines the more knowledge you gain on the types of grapes, the type of growing and the taste that should be expected.

Comparing different growths of the same grape of different regions of the world and the same price can help you refine your preference. As a sommelier I have not tasted all wines; my knowledge provides me a basis of comparison of grapes and regions, and what standards to expect with food pairing. My passion is to constantly discover new flavors with new styles of foods.

“A day without wine is a day without sunshine”

Jean L’Hereault is a Certified Sommelier and a wine consultant for Applejack Wine & Spirits.

Questions on wine for Jean can be sent to jl’hereault@applejack.com

Three basic senses involved in wine tasting: sight, smell, and taste.

Eyes: See the color

With the glass about 1/3 full, hold it by the stem in front of a white background. Tilt the glass at a 45 degree angle and observe the depth of color and the way the light catches it. Although we refer to most wines as red or white, wine comes in many shades, such as straw yellow, gold, amber, brick, ruby and purple.

Nose: Sniff the aroma

Next, swirl the wine in the glass. The objective in gently swirling the wine is to release the aromas by coating the inside of your glass. More surface area is thus exposed to the air, increasing evaporation, which transports aromas into the air. After a few swirls, put your nose just inside the rim where the aromas are most concentrated and take some sharp sniffs. The aromas are an important part of the wine and, as anyone who has had a cold with a stuffy nose can attest, the sense of smell is integral to tasting.

Mouth:Taste

Take a small sip of wine and hold it in your mouth- don’t swallow yet. Move the wine around your mouth and feel its weight, or body. How thick, heavy or juicy does the wine seem? This is your first clue to the wine’s body. Concentrate as your tongue deciphers taste and you pick up the flavors. After 30 seconds or so, you can spit the wine into a container provided for this purpose, or swallow the wine. Either way, continue to concentrate as you now taste the wine’s finish; it may be brief or lingering. (Note: if you are tasting a large number of wines, spitting may be preferable, since you may otherwise end up drinking a lot more wine than you expected!)

Six flavor descriptors used to explain wine.

Like other specialized pursuits, wine has a language of its own. Flavor descriptors, including those we’ve discussed (such as body), are usually self-explanatory, but there are terms specific to wine you may encounter in conversation or reading. Here is a quick reference to some of the most common terms you will want to know for wine tasting.

Acidity

An important component in all wines, acidity can lend crispness and life to a wine; acidity levels mark the difference between a wine that is bright and refreshing and one that’s soft or flabby.

Aroma

The scent of a wine. White wines tend to have aromas of a pale-colored fruits, citrus, peach or melon. Red wines tend to have aromas of darker-colored fruits, such as strawberry, cherry or plum. Bouquet describes aromas gained through the aging process.

Body

Refers to the weight of a wine in your mouth. Wines are usually described as light, medium, or full bodied. Think about the difference in weight between skim milk, whole milk and half-and-half. Finish The lasting impression of a wine, the aftertaste.

Fruity

Describes a wine with abundant or pronounced fruit flavors (often used incorrectly to describe sweet wine).

Tannin

Derived from the skins and stems of grapes as well as oak barrels, this substance balances the fruit and sweetness of a wine and gives red wine the ability to age.

Texture

The mouth/feel of a wine, especially on the finish. In red wines, the texture is determined primarily by tannins and might be described as silky, smooth or rough.

Jean L’Hereault is a certified Sommelier and a wine consultant for Applejack Wine & Spirits.   If you have questions, email Jean at jl’hereault@applejack.com

What do you expect when you go to a wine tasting?  The few I’ve experienced have too many wines and very little food.  I’m able to constructively taste the first few but then the different wines start to run together.  If you’ve had similar experiences, you might be interested in a different style Applejack offers.

The Rioja wine tasting and dinner from Applejack was a unique experience in which fellow wine enthusiasts were treated to five pairings of food and wine.  It was an intimate event that allowed everyone to easily make new friends at their table.

The evening commenced with an introduction to the wine and food pairings as well as a brief presentation of the Rioja region.  When the food was served, the wine was flowing and a buzz of conversion filled the room.  As people chatted and dined, experts of the Rioja wine region came around to each individual table to talk about the wine, answer questions, and fill glasses allowing people to revisit each wine.

Applejack’s staff was incredibly knowledgeable and did everything to serve and make the event enjoyable for everyone.  The food preparation was also impeccable and thorough as the kitchen made accommodations for personal allergies to peanuts and gluten.  As a patron of the event, I could not have asked for more.

As an added bonus, we were all treated with a complementary Rioja gift bag that contained a t-shirt, recipe book, a fleece lined ice scrapper, and other useful trinkets.  This was completely unexpected and a very nice gesture. Anytime I get extra free goodies, it’s always a delight!

Overall, I was pleasantly surprised and thought the wine tasting was a great value.  I really enjoyed talking about the wines with others and learning from the experience.  Wine offers an array of flavors to everyone and tasting it should be fun.  There weren’t critics at this wine tasting, only real people appreciating an evening with great food and fabulous wine!

Meirdod Hassanin, wine associate and our chef for the evening, marinated about 3 pounds of steak for a full 24 hours in 2005 Beronia Reserva (Advantage Card Price: $13.99) to ensure the meat was thoroughly infused and tenderized. We served it with an heirloom tomato caprese salad (tomatoes and basil grown by our liquor manager Andy Morrell) and roasted seasonal vegetables.

Then, to top off the evening, cashier extraordinaire Eva Young, prepared a savory Sangria from equal parts Marques de Caceres Rioja Blanco (Sale Price: $7.99), San Pellegrino Aranciata, and a splash of Northern Peak Citron Vodka (Sale Price: $16.99, 1.75mL), poured on the rocks then garnished with a rosemary sprig and lemon slice. It was a seriously epic meal—indulging, imbibing, and entertaining.

Grilled Skirt Steak

Serves: 4-6

Ingredients:

• 1 ½ pound skirt steak
• 1 cup aged Rioja
• 1 tablespoon olive oil
• 1 garlic clove, peeled and halved
• 2 tablespoons butter
• Sea salt and pepper to taste

Directions:

• Using a fork, make a series of holes on both sides of the steak to help the marinade penetrate more effectively. In a sealable bag, or non-reactive bowl, combine steak and wine; allow to marinate for at least 1 hour, the longer the better
• Remove meat from marinade; season liberally with salt. Reserve marinade for later use.
• Brush heated grill with olive oil; cook steak until medium-rare, about 4 minutes on one side, then 3 on the other. Remove steak from grill; rub with garlic; let rest 5 minutes.
• While meat is resting, transfer wine marinade to small saucepan over high heat; cook until liquid is reduced by half. Wisk in butter, salt and pepper. Spoon over sliced meat and serve. Be sure to slice skirt steak against the grain, otherwise the meat will be too chewy.

Rioja Pairing:

We thoroughly enjoyed drinking the 2005 Ramon Bilbao Reserva (Sale Price: $15.99) with this skirt steak. It offers aromas of smoky oak and sour cherry.  Deep nuances of raspberry evoke the rustic style of Tempranillo that made Rioja famous. This wine has definitely forged a soft spot within the hearts of the wine staff!

Recipes courtesy of Jill Paradiso, a classically trained chef and the Rioja specialist for the Northeast region.  For more information
about Vibrant Rioja please visit www.VibrantRioja.com or find them on Facebook at www.facebook.com/RiojaWines

This satisfying, hearty dish truly highlights the various textures, colors and flavors of root vegetables.  Serve it as a main dish with the chuck roast, or without the meat as a side dish.  The vibrant colors are sure to be a great addition to any holiday table.

Serves: 8-10 as a side dish

Ingredients:

• 1 (3 pound) chuck roast, cubed
• 6 cipollini onions, peeled
• 6 baby turnips, washed and halved (or 2 large turnips, quartered); turnip greens reserved
• ½ pound baby carrots
• 4 fingerling potatoes, halved lengthwise
• 2 leeks, washed, cleaned and sliced into ¼-inch rounds
• 2 parsnips cut in ¼-inch rounds
• 1 celery root, cut into ½-inch cubes
• ½ cup Rioja, preferably Crianza
• 2 cups vegetable stock
• ¼ cup olive oil
• 2 sprigs thyme
• 2 sprigs rosemary
• Sea salt to taste

Directions:

• Preheat oven to 475 degrees. In heavy roasting pan, combine vegetables, chuck roast and olive oil; toss to coat.  Roast turning every 10 minutes, until vegetables are browned; about 20 to 30 minutes.
• Transfer pan to stove over high heat. Add wine, stock, and herbs; cook 15 minutes.     Add turnip greens; cook and stir to lightly wilt.Season with salt. Remove herb sprigs before serving.

Rioja Pairing: Root vegetables have a delicate creaminess and earthy flavor that would pair beautifully, but not be overwhelmed by the warmth and spice of a Rioja Crianza, such as the 2006 Bodegas Lan Crianza. (Sale Price: $11.99, #44 Wine Spectator’s 2010 Top 100)

If you have questions or are interested in more recipes, stop by the
wine desk and pick up a copy of “At Home with Rioja.” This
entertainment guide not only features fabulous recipes from Chef Jill
Paradiso, but also has more information about the Rioja region!

Also, don’t be afraid to ask the staff about other wines Rioja has to offer!

Recipes courtesy of Jill Paradiso, a classically trained chef and the Rioja specialist for the Northeast region.  For more information about Vibrant Rioja please visit www.VibrantRioja.com or find them on Facebook at www.facebook.com/RiojaWines

For the past few weeks, we’ve been posting recipes and wine pairings referring to this region and thought we would just provide some background information and history.

The DOCa (Denominación de Origen Calificada) Rioja is located in Northcentral Spain in the Ebro Valley, named after the river that flows through the region. Rioja consists of three sub-regions: Rioja Alta (the driest), Rioja Baja (the hottest), and Rioja Alavesa (the highest). The region also has strict laws pertaining to the grapes allowed. For red wines the accepted varietal are Tempranillo, Garnacha, Mazuelo, and Graciano (respective to their use), and the whites are Viura, Malvasia, Garnacha Blanca, and the most recent addition: Tempranillo Blanco, a newly discovered varietal!

The people of Rioja have been producing wine for over 1,000 years. They mostly produce red wines made from the Tempranillo grape, but also produce some rich and complex whites and rosados as well. Part of the DOCa’s laws refer to aging and consist of four categories: Cosecha (a young, typically un-oaked wine), Crianza (these wines see 12-18 months in oak and at least another year in bottle), Reserva (18-24 months in oak and at least another year or two in bottle), and Gran Reserva (these wines age for the longest period before release: 24-36 months in oak and an additional 36 months in bottle). The best and most consumer-friendly aspect of these wines is that they take care of the aging process for you and release the wines ready-to-drink. Gran Reservas don’t mind another few years in the cellar, but do not require it. Also, several winemakers are not abiding to these strict laws and releasing their wines as they deem ready!

The proximity of the Rioja region to the Basque Capital Bilbao and San Sebastian have made the area a mecca for gastronomists and architects, which is why a visit to Rioja would make for an all-inclusive cultural experience! But if you don’t have the time (or funds) to take the trek to Spain we encourage you to stop by Applejack to talk Rioja or check out our Rioja Reserva Gift Set which includes two Reservas (2005 Beronia and Ramon Bilbao) and a set of Riedel O glassware to make the tasting experience that much better (Retail Price: $54.99)!

Other Riojas to keep in mind are:

2010 Dinastia Vivanco Blanco (Advantage Card Price: $9.99)

2006 Lan Crianza (Sale Price: $11.99)

2007 Marques de Caceres Crianza (Sale Price $12.99)

2010 Palacios Remondo La Vendimia (Sale Price: $13.99)

2007 Cosme Palacio Blanco (Sale Price: $27.99)

For more information about Vibrant Rioja please visit www.VibrantRioja.com or find them on Facebook at www.facebook.com/RiojaWines

What an amazing treat this is on the table.  Two of the worlds finest foods, chocolate and coffee, combined with potatoes, create an exquisite side dish.  The savory and sweet elements result in a rich flavor that nourishes the soul.  This is sure to draw a lot of attention and be a crowd pleaser.  Serve it alone as tapas or with the Roasted Rack of Lamb from our previous post. If you want to add a little spice, chilies would be a great addition to liven it up.

Serves: 4-6 as a side dish

Ingredients:

• 2 lbs baby potatoes, cut in half lengthwise
• ¼ cup chopped dark chocolate or chocolate chips
• 2 tablespoons coffee grinds
• 1 ½ tablespoons olive oil
• Sea salt to taste

Directions:

1. On a piece of aluminum foil, place potatoes in one even layer.
2. Over potatoes, sprinkle chocolate, coffee, olive oil and salt.
3. Cover potatoes with another piece of foil, pressing edges together on all sides; fold edges to create a sealed package. Wrap the entire package with a third piece of foil to secure liquids.
4. On grill: place foil package directly over the coolest part of the grill. Cook, flipping halfway through, about 20 minutes.
5. In oven: Preheat oven to 425 degrees. Place foil packet in center of oven; cook until fork tender, about 30 minutes.

Wine Pairing:

The richness of this dish will pair well with the bright fruit of a young Rioja. We recommend 2007 Bodegas Bilbainas Vina Zaco (Sale Price: $13.49). Made in a more modern style, this 100% Tempranillo showcases the fruit-driven side of this grape.  Rioja wines are very versatile.  They often pair well with many everyday meals.  If you enjoy red wine with obvious fruit and less tannins, give Rioja a try.

If you have questions or are interested in more recipes, stop by the wine desk and pick up a copy of “At Home with Rioja.” This entertainment guide not only features fabulous recipes from Chef Jill Paradiso, but also has more information about the Rioja region!

Also, don’t be afraid to ask the staff about other wines Rioja has to offer!

Recipes courtesy of Jill Paradiso, a classically trained chef and the Rioja
specialist for the Northeast region.  For more information about Vibrant
Rioja please visit www.VibrantRioja.com or find them on Facebook at www.facebook.com/RiojaWines