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Michael Grace Wines
June, 2008 |
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Michael & friends
L. A. Times - "Amid the 'big' roar, a call for balance".
Well
we have been saying this for years but perhaps others are
listening! In a recent article, the Times discussed a quiet
crusade to tame California's monster wines.
The
charge is being led by Ojai Vineyards' Adam Tolmach, who is pushing up
his harvest dates to pick less-ripe grapes and rejecting bunches that
might have made the grade in previous vintages to bring his wines back
in balance - a balance he says he lost in the years spent trying to
serve two masters: himself and wine critic Robert Parker.
After
25 years, Santa Barbara's original cult winemaker has had a crisis of
conscience. "We got the scores we wanted, but we went away from
what I personally like," Tolmach says. "We lost our rudder when
we went for bolder, riper
flavors." Specifically, he says, the alcohol levels of many wines, at 15% and higher, are too high.
"There
is a lot to be said about wines with 15.5 and up alcohol, which is very
easy to do in California", says Ray Coursen, winemaker for Napa
Valley Elyse Wines. "But one thing is certain, two people can't
share a bottle with dinner. The wines overwhelm the
meal."
It's about finding the balance between California ripeness and European elegance.
Cheers!
Michael | |
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Charles Wetmore, founder of Cresta Blanca winery, brought the
first cuttings of Sauvignon Blanc to California in the 1880s. Some came
from the vineyards of the legendary Sauternes Chateau Y'Quem, world's
most expensive and famous dessert wine. These plantings did well in the
Livermore Valley and Sauvignon Blanc became one of the early American
favorite wines, albeit mostly in a sweet style. Eventually, Sauvignon
Blanc lost favor with American palates, but regained popularity as a
dry wine, often under an alias in California, where it is now sometimes
labeled as "Fumé Blanc".
versatile |
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WINE CLUB MEMBERS
SPOTLIGHT
Jaime & Pauline
"We
love to golf and travel. We often take a ride up to the beach
with our dog, a fabulous golden retriever named Duke, (a major part of
our "family") have a long walk and sit and watch the sunset.
Isn't life on the central coast grand! We also love to spend time
with our close friends and drink a glass or two of our favorite wines.
We
chose Michael Grace for a couple of reasons, not the least being you
produce great wines. You have a couple of lighter wines which are
ideal for drinking at an afternoon BBQ, but your reds are superb for a
great dinner.
However,
we also love the tasting room. We enjoy the 'one on one' with you
and Michael, you both make us feel right at home and that we're part of
the 'Michael Grace' family. The great wine and family atmosphere
are the main reasons we enjoy having Michael Grace wines as part of our
collection."
Thank you Jaime & Pauline!
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NEW WINE RELEASES
Our new releases include two white wines and a rosé. Crafted in very limited quantities, these wines are intended to compliment, rather than compete with, food.
2007 Sauvignon Blanc
Santa Barbara County - Santa Barbara Highlands
Wine Club Price: $12/bottle
Pairs
with appetizers like artichoke or veggie dips, garlic or Italian
seasonings with creamy sauces; Salads - Greek, Caesar, or Garden. Main
dishes - Thai food, fish, sushi, or poultry. Flavors
of grapefruit and pear with a gentle finish of caramel softens
this wine to make it just a little bit different.
2007 Viognier
Central Coast - Monterey County
Wine Club Price: $18/bottle
Pairs with seared scallops,
broiled halibut or even a gourmet lobster dish. A wonderful
companion with chicken as well. Asian dishes come to mind,
especially Chinese as well as Eastern Indian food. The nose is floral
with fresh pineapple, pear, and lemon. Rich, crisp and refreshing
on the palette, purposely made to be a lighter style Viognier.
2007 Rosé of GMS (Grenache/Mourvedre/Syrah)
Santa Barbara County - Santa Barbara Highlands
Wine Club Price: $10/bottle
Pairs
with Mediterranean dishes, preparations with garlic and olive oil,
Spanish tapas, a terrific summer wine. Barrel fermented for 3
weeks in 2-year old French oak developed a slightly sweet
characteristic of watermelon and white plum. Balanced acidity on
the palette provides a refreshing, lingering finish.
Wine
Club members receive 15% off all wine purchases! To find out more about
the great benefits of joining our Wine Club, visit our website.
For a full list of our current releases, or to order, visit us at:
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Santa Barbara Wine Festival
Santa Barbara Museum of Natural History
Saturday, June 28th, 2:00 - 5:00!
Enjoy the cozy ambiance along serene Mission Creek
where you can sample wines from 70 of the best Central Coast wineries,
including ours! Enjoy tantalizing tastings from local restaurants,
caterers, bakers; and meet savvy experts.
For tickets and information visit the Santa Barbara Museum of Natural History website at www.sbnature.org
Please join us for a very special afternoon....
50% of sales will go to Peoples' Self-Help Housing,
providing
affordable housing and programs leading to self-sufficiency for low-income families, seniors, and other special needs groups.
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Grilled Asparagus with Lemon Olive Oil and Pecorino
Fabulous with our 2007 Sauvignon Blanc!
One of
the simplest and best ways to cook asparagus is to give it a light
coating of olive oil and grill it. Grilling brings out the sweetness
and I prefer it to steaming or boiling which seems to bring out more of
the "vegetal" notes. Add some good olives, thinly sliced meats
such as Coppa or Proscuitto and maybe a sprinkling of some fried capers
for a delicious antipasti course.
1 pound fresh asparagus, tough ends discarded
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
3 tablespoon or so Lemon infused extra virgin olive oil
˝ cup Pecorino or Parmigiano cheese shaved thinly
Brush
the asparagus with the olive oil and season generously with salt and
pepper. Over hot coals or a gas grill preheated to medium high grill
the asparagus till it takes on a bit of color. Roll and turn so that
it's cooked on all sides. Place on a plate and drizzle with lemon olive
oil and scatter cheese over. Add more salt and pepper if desired. Serve
warm or at room temperature.
Serves 4
Enjoy! | |
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