February 2014 Wine of the Month Club Newsletter - page 2

FEBRUARY 2014
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What’s new
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Classic Series: Pat Paulsen Reserve Red
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Classic Series: Backstory Chardonnay
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Classic Series: Happy Camper Cabernet Sauvignon 5
Classic Series: Don Silvestre Chardonnay
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Classic Series Earlier Selections
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Cellar Notes
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Vintners Series: The Table Cabernet Sauvignon
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Vintners Series: Apaltagua Chardonnay
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Vintners Series: Marichal Tannat
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Vintners Series: Casarena 505 Chardonnay
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Vintners Series Earlier Selections
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Facebook
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Limited Series: La Striscia Chianti
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Limited Series: Montupoli Montep. D’Abruzzo 16
Limited Series: Laurier Chardonnay
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Limited Series: Litú Chardonnay
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Limited Series Earlier Selections
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For Members Only
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Gifts & More
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Recipe: Veal Milanese
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Recipe: Tagliolini with Clams and Broccoli
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Tasting Notes
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The Cork Board
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I N S I D E T H E T A S T I N G R O O M T H I S M O N T H
1 - 8 0 0 - 9 4 9 - 9 4 6 3 • w w w . W i n e o f t h e M o n t h C l u b . c o m
ne aspect of wine that I
think is missed on the
part of the public is that
wine is agricultural. And
because of this, the supply side
of the business is subject to
weather, yields, grape varieties
planted etc. We are in a time
where I can find so much great
red wine from all over the
world but I am working much
harder than in the past to find
white wines that make the
cut... So odd. I have never seen
it in this mode… It has been 30
years that the reds took more
work. Despite the changes in
supply, it is a great honor to
search and find these gems for
you….Let me know if you come
across something really fun in
your wine travels…Maybe it
will become a selection.
Paul Kalemkiarian
Owner/Cellarmaster
O
What’s
New
This Month?
am one proud papa. Last week Sandra and I went
to the Bradley Terminal at LAX to drop off two of
our three daughters to get them on planes to
Europe. The youngest on a plane to Salzburg,
Austria for a semester abroad through Redlands
University and the middle child on a plane to Yssingeaux,
France (outside Lyon) to the Ecole Nationale Superieure
De Patisserie to engage in 4 months of baking school
(her first tart below). First, their flights were on the same
day 30 minutes apart; second, their gates were right
next to each other; it was a nice way for them to depart.
Salzburg has been an awakening
for our youngest. This is the first
time she has travelled on
her own and we are getting
such encouraging reports (via
text, email and Instagram)
that tells us she is growing up
right in front of our eyes. The images, the food, the
school and the independence is shaping her into an
experienced traveler.
Yssingeaux is also a blessing. Here is a tiny French town
that houses the world’s great pastry schools (this year
the king of the French pastry competitions is being held
there). Middle child is getting 4 hours of lecture and 7
hours of lab work each day. However, this one does not
communicate so much and that is how we know she is
beside herself with glee… If she was bored, we would
hear from her….that is the way she works.
As for Sandra and I, we are so happy for both and happy
for us….they are out of the house! And we can now do
whatever we want….such as go to the Fancy Food Show
in San Francisco to find delectable treats for next year’s
gift baskets!
I
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