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January 2011 Wine NewsletterHappy New Year to all of you. I hope you had an enjoyable Christmas season. I would like to share a couple of highlights from the season for Ellen and I. First, we hosted a 'Solstice Party' at our place on Thetis Island. December 21st is a big day as the sun starts its journey back to the northern hemisphere. We had a house full of good friends, an outside bonfire, shagged a few golf balls out of the ocean in the dark, had an impostor take over 'Ruby's' (our mannequin) place in the yellow room and had lots of good food and drink. Coincidentally, Kelsey and Monica also had a Solstice Party at their place in Nanaimo, complete with a visit from the local police after a complaint about the music volume level...no such complaints at our place. The second, was the 'polar bear' swim New Years day. Thanks to Dave and Bev Greene for hosting that, and having a sauna to recuperate in. The water is shockingly cold at that time of year, but even so the eight hardy souls managed at least two 'swims' each. During the post swim gathering we thought it would be fun to have summer solstice swim. At least on June 21st the water will be a little warmer.
Speaking of the girls, Kelsey is now in Spain in the city of Huelva, taking a two week Spanish course prior to her Global Studies semester starting in early February. Monica is hard at work in the third year of her degree in Graphic Design and is starting to look for a summer job in that field, http://monicarushdesign.com/ Ellen and I manage to keep busy between all there is to do on 3 acres of land, winter golf, firewood, running (Ellen is back running almost to pre-knee injury level) and the occasional trip to Vancouver. For those of you who know our little rescue dog Eddie, he is doing just great. He loves the snow and runs with us whenever we go, and is keeping the deer somewhat at bay at our place on Thetis.
Guest Scotch Writer:
We have a guest writer this month, and he won't be writing about wine. His name is Sandy Manson. My wife Ellen and Sandy went to high school together along with Sandy's wife Pamela. We were at a function in December, and Sandy and I were talking about wine, and he quickly confessed that he would much rather talk about scotch than wine. So after a bit of back and forth and some plotting, first on the agenda is Sandy's scotch story:
It was in May 1797, that the Manson brothers, John & Alexander established Glen Garioch, Scotland’s most Easterly distillery and now one of the oldest operating distilleries in Scotland.
I had the pleasure of visiting the distillery in June of 2010 with my cousin Sandy Manson of the John Manson side of the family and me of the Alexander Manson side of the family. It was quite a shock to the current owners of Glen Garioch to not only have two Sandy Manson’s show up but both being related to the founders. Needless to say numerous tastings were the order of the day. The distillery is situated in the Valley of the Garioch, traditionally the finest barley growing area in all of Scotland. The Garioch a tract of richly fertile land, some 150 square miles in extent is located near the small town of Oldmeldrum, approximately eighteen miles north-west of Aberdeen. The district was known as ‘The Granary of Aberdeenshire’ as cereal crops have been abundant here for over a thousand years, and these combined with the crystal springs which supply Oldmeldrum made this an ideal location.
Glen Garioch 12 Year Old Single Malt Scotch Whiskey (pronounced “Geery”)
Price: $69
UPC: 5010496002193
Remarks from Sandy: The Glen Garioch 12 year old is matured in two wood groups: American Bourbon, and Spanish Sherry casks. Each stage of the maturation adds distinct characteristics to the final single malt; Bourbon to soften the spirit and Sherry to add depth of flavor - the result, distinct honey sweetness with hints of heather and spice. If you like single malt scotch whiskey, try the 12 year old Glen Garioch, I believe you will enjoy it, perhaps in front of the fire on a cold winter night.
Wines and a Recipe:
Over the Christmas season, I/we had a number of occasions to taste some new wines, which I have described below. I make an attempt to get an idea how available the wines are, and have used a handy link to the BCLCB website that helps you track availability of wines in BC: http://www.bcliquorstores.com/product/168294#WhereToBuyIt You can see the availability of the Amalaya from Argentina in this link.
Giesen Sauvignon Blanc 2008, New Zealand
Price: $17
UPC: 009416040100012
Score: 87/100 (AG)
Distributed by: International Cellars
Remarks: A delicious New Zealand Sauvignon Blanc, that was terrific as an aperitif with Brie cheese and stoned wheat thins. Long intense spicy, passion fruit/bell pepper flavours highlight this wine. I have seen it a number of government LCB stores around the region.
Amalaya Tinto de Altura 2008/9, Calchaqui Valley, Salta Argentina
Price: $20
UPC: 007798104763039
Score: 89/100 (AG)
Distributed by: International Cellars.
Remarks: 'Amalaya means waiting for a miracle, which apply describes finding a wine like this in BC. From the highest vineyards in the world, this malbec, cabernet sauvignon, syrah and tannat offers a rich palate of sweet dark cherry fruit and white pepper with flecks of mineral and spice. The finish is long and fresh and spicy with silky textures that do not quit. Farmed bio-dynamically and certified in what is essentially the highest vineyard in the world'. We took this to a friends birthday gathering a few weeks ago. It received solid reviews and paired wonderfully with grilled beef and baked potatoes. I have noticed that this wine is readily available in the lower mainland...even at the Chemainus, Duncan, Nanaimo and Park Royal LCB stores.
Valle Las Acequias Malbec Oak 2006, Medrano, Mendoza Argentina
Price: $22
UPC: 007798067083731
Score: 90/100 (AG)
Remarks: 'This wine is made from 85 plus year old vines and you can expect a big sweet New World nose with floral mineral undertones and fresh notes of cranberry and black fruits. The palate is awash in rich sweet, spicy, savoury fruit flavours with a warm vanilla brushed finish. Big, red and glossy, this will handle any grilled meat dish or old hard cheese'. Speaking of grilled meat, Ellen and I tested this with BBQ steaks, home grown potato oven fries, fresh kale and a salad. It was fantastic, the black berry fruits really stood out along with a very smooth and soft finish. This is a very good value wine...high score, an '06 vintage and it is remarkably available...even in the Chemainus LCB. For you Malbec lovers this wine is a no-brainer.
Barbera da Vine 2007, Piedmont Italy
Price: $15
UPC: 8010471003198
Score: 87/100 (AG)
Remarks: 'Expect a smokey, peppery, black cherry, almond, meaty red flecked with tobacco, resin and dried herb aromas. The entry is fresh and supple with a slight tannic palate and a whack of cherry jam, orange peel, coffee, tobacco and floral licorice root flavours. It should age well for another two to three years in the bottle'. We had this with friends last week with spaghetti pasta covered with puttanesca sauce, topped with fresh Thetis Island tequila prawns. A fun label that tied in nicely with the background to 'puttanesca sauce'. Apparently Italian ladies of the night like this recipe because it was so quick and easy...it comes from the Whitewater Cookbook...and in case you don't have it...here it is:
 1/2 C olive oil
1 2oz can of drained anchovy fillets
1/2 tsp dried chili flakes
4 cloves of garlic, crushed
2 cans diced tomatoes
1 jar (2.5 oz) drained capers
1/2 C pitted black olives (kalamata) chopped
2 tbsp parsley
fresh black pepper
fresh grated parmesan cheese
Saute and mash anchovies, garlic, chili flakes and olive oil to form a paste. Add tomatoes, capers and olives. Stir while sauce comes to a bubbling simmer. Simmer uncovered for about an hour. Season with pepper, and just before serving add parsley. Garnish with cheese and serve with spaghetti.
I hope you enjoy the wines, the guest scotch write up and of course the recipe. Now, I know there are some budding guest writers out there. Do you have a favorite wine, food pairing with a recipe you would like to share? Are you a connoisseur of beer maybe, or gin or possibly mixed cocktails that you think others may like. Send me a note and we can try something different.
Best Regards, and Cheers
Keith Rush
keithrush17@gmail.com
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