It is hot outside and that usually means I’m craving a white wine, something fruity, crisp and, most importantly, cold.  But even with the heat, sometimes I’ve got to mix it up! That said, a great Pinot Noir will usually do the trick. Not too heavy, this wine will pair well with many afternoon appetizers and antipasto platters. 

Summertime is barbeque season as well… We found this recipe below that proves to be a dynamite pairing with a wine we recently featured in the Pinot Noir Series, a wine I’ve become particularly fond of, Patz & Hall 2007 Pinot Noir.The citrus marinade and the barbecued chicken mix eloquently with the fresh summer toppings, and make a great compliment to this Pinot Noir. So good, in fact, I’d even reach for this duo when temps are at their peak in late afternoon!

Grilled Chicken Tacos

Ingredients

3 medium tomatoes, coarsely chopped

1/3 cup fresh lime juice

1 cup water

1 teaspoon salt

2 pounds skinless, boneless chicken thighs

2 tablespoons vegetable oil

1 teaspoon sweet paprika

1 teaspoon dried parsley

12 corn tortillas, warmed

Shredded Monterey Jack cheese, salsa verde and chopped Avocados, onions, tomatoes and cilantro, for serving (serving sizes vary based on your preferences!)

Preparation

In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or over night.

Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika nd parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes.

Transfer the chicken to a workable surface and let stand for 5 minutes. Cut the chicken thighs in to strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.

Don’t forget the Patz & Hall 2007 Pinot Noir!!  This fabulous wine was awarded 92-Points by Connoisseurs’ Guide, 91-Points by Wine & Spirits, and 90-Points by Snooth.  Cooking Light called it “Wine We Love Right Now.”  We’re right there with you, Cooking Light!

Amorosa View II , by Susan Hoehn

This month we are very happy to feature the artwork of Susan Hoehn. A California resident, Susan’s art is best known for vibrant hues that reflect the beauty of landscapes. She often will explore new and beautiful vineyards for inspiration, but also is stimulated by her travels out of wine country and, especially in Italy. One of her many passions is to bring color, light and shadow to its fullest, for the enjoyment of others, and her oils on canvas do just that!

Susan’s artwork is displayed in various galleries both in the US and overseas.  Like what you see? Check out Susan’s website to explore her beautiful landscapes!

This week’s WineToon winning caption comes to you from Kelly Schaefer, Wine Enthusiast and Facebook Fan! Kelly will receive 10% discount in our wine store, and might get her caption printed on a T-shirt as this month’s winner! Want to play with us? “Like” our Facebook page and you could be the next winner! Visit www.facebook.com/WineClubs and come see what all the fuss is about!

 This month’s Gold Series selections come to you from Koehler Winery, which is located in the heart of Santa Barbara’s wine country. We’re featuring both a white and red this month from this winery, but since its so hot right now, we thought we’d throw a recipe at you to pair with the white wine: Koehler 2007 Sauvignon Blanc. The recipe below does not require many ingredients, a perfect “throw it together” kind of recipe, and is packed with a tasty punch! If you try it out, let us know what you think!  Happy tasting and cooking!

Sweet Onion Risotto with Feta Cheese

Ingredients:

2 tsp. olive oil or vegetable oil

2 Cups Vidalia or other sweet onion

2 large garlic cloves, minced

1 1/2 cups Arborio rice

2 (14.5 oz) cans vegetable broth

1/2 cup (2 oz.) crumbled Feta cheese, dividied

1/4 cup chopped flat leaf parsley

1/4 cup grated Parmesan cheese

Freshly ground black pepper

Preparation:

Heat oil in a saucepan over medium heat. Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaning broth, 1/2 cup at a time, stirring until each portion is nearly absorbed before adding the next (about 20 min total.)

Remove from heat; stir in 1/4 cup feta, parsely and Parmesan. Spoon into serving bowls and top with remaining Feta and pepper. Garnish with Parsley.

Congratulations to James Dietz, this week’s WineToon winner! His winning comment below got him a 10% discount in our wine store and publication in our blog! Want details? Visit us on Facebook and join the fun: www.facebook.com/wineclubs.

Here at Gold Medal Wine Club, we use fairly strict criteria when we select wines for the club. As an overall guideline, the wines we feature are medal winning and from small production wineries.  Our five Series allow you to make selections based on rating, availability and price – the higher level the Series, the higher the accolades.  As another guideline, we also try to select the medal winning wines that come from boutique wineries; selections that you generally wouldn’t find in your local mart or grocery store.

Realistically speaking, however, not all of the wine you drink or buy will come from our club (though through our wine store and discounted reorder program, we’d certainly be happy to become your number one provider!)

That said, when you’re out there on your own, what matters most to you when you select a bottle? Is it price? Brand recognition? Varietal?  How do you choose your bottle when faced with that daunting wall full of wine at the grocery store or bottle shop? A recent study from various universities found that on a global scale, American criteria for wine selection is similar to those of the international community (with some variance) and points to previous experience with a bottle as the number one factor in wine selection.  Coming in at a close second was recommendation from a trusted source, such as a wine review or wine club, followed thereafter by Variety, Origin, Brand, Medal (accolades), and “Read about it.” See the full article and write up by Wine Business Monthly.

The study focused not only on purchasing habits in retail stores, but also on wine selection criteria in restaurants. The study found that still the number one criteria was previous experience with the bottle, followed by, logically, the wine pairing with the dish for the evening.

Do your criteria change when in a restaurant vs. when in a store? What is most important to you when buying a bottle? Feel free to leave your comments below! We’d love to have your input!

Think you know your stuff when it comes to wine? Test yourself! Our Wine Wizard questions are here to help you learn a bit more about the industry you love.  Read below, then impress your friends with all of your wine know-how!

Questions:

1. What is a grape clone?

2. If the name of a vineyard appears on a wine label, what percentage of the grapes used to make the wine must come from that vineyard?

3. What are the benefits of maceration in red wine making?

Answers:

1. Clones are terms for naturally occurring genetic subtypes within the same grape variety. In other words, not all Cabernet grapevines are exactly alike. Many grapevines evolve and mutate based on their surroundings and the differences in the flavor profile can range from being very pronounced to extremely difficult to differentiate. Clones have historically been traded between different wine regions throughout the world, allowing growers to take advantage of these evolutions to experiment with new flavors in different areas.

2. Under U.S. wine laws, if the name of a vineyard appears on the wine label, at least 95% of the grapes used to make the wine must come from that vineyard.

3. Maceration is the process where tannins, coloring agents, and flavor compounds are leached from the grape skins, seeds, and stems. The process can help bring out many flavors in the wine that would otherwise be lacking. It can enhance the body and mouthfeel for many wines, as well as strengthen the color. Greater extraction can add to the complexity and life expectancy of the wine by developing more complex tannins that will soften over a longer period of time.

If you enjoy everything about the world of wine, you might consider joining us on the popular social networks, Facebook and Twitter! All summer long, we’ll be posting articles, news, updates, sales, specials, and contests through these social media outlets…. We’re even going to host virtual tastings on Facebook. You can also let us know what you think about the wines you’re receiving, or let us know about an awesome wine & food pairing you’ve found — we’d love to hear from you!

It’ll be a great place to discuss all things wine!

Facebook page: www.facebook.com/wineclubs

Twitter: http://twitter.com/goldmedalwine 

We’ll see you there!