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ISSUE 21 | June 2011 |
Welcome to the Winacea E-newsletter.
What does "The Godfather" the movie and the Inzolia grape have in common? Why Sicilia (Sicily) of course! Sicily has been in the wine making biz for over 4,000 years. Historically the country produced bulk, jug wines and sweet fortified wines, and tons of it. Now smaller, private producers are on the rise as well as investment from businsses on the main land. The volcanic slopes of Mount Etna, up to 2,300 feet high, are perfectly cool conditions for red Nerello Mascalese grapes. The wine making efforts in this sub-region of the island are showing great promise and getting warranted attention, the leader being Benanti. Other delicious red wines are being made from the classic Nero d'Avola grape. Don't forget that Sicily is an island, and with fresh seafood at their fingertips, white wines are the perfect match. Thirty eight percent of the vineyards are planted with the white grape called Catarrato. Another 7% are dedicated to the indigenous Inzolia. If you haven't found a Sicilian wine you liked, try again. There are hundreds of options, and many more on their way. Take advantage of their great values, intriguing grapes, and rich history this summer. And that is an offer we can't refuse.
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Ceviche Classico paired with New Zealand Sauvignon Blanc
Serves 6 appetizers
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1 lb fresh skinless sea bass (or tilapia), cut into ½" cubes | | |
1 ½ c fresh lime juice | | |
1 medium white onion, chopped into ¼" pieces | | |
1 large red bell pepper, chopped into ¼" pieces | | |
⅓ c chopped fresh cilantro | | |
¾ tsp salt, plus more to taste | | |
1 tsp salt | | |
3 T fresh orange juice | | |
1 large ripe avocado, peeled, pitted and sliced for serving | | |
Tortilla chips for serving |
Combine fish, lime juice, and onion in 1 ½ quart glass bowl. Cover the fish with enough juice to allow it to float somewhat freely. Cover the bowl and refrigerate for a minimum of 4 hours. Pour and drain off the lime juice. In a separate bowl, mix together the red bell pepper and cilantro, stir in fish, orange juice and season with salt. Cover and refrigerate before serving. Arrange avocado slices, chips, and bowl of ceviche on a serving plate. Garnish the plate with extra cilantro.
Recipe adapted from celebrity chef Rick Bayless. |  |
Lasting Impressions!
This past month the Chateau Magnol travel group reunited at the home of Stephanie and Justin Davis for a entertaining cooking demo and wine tasting. Chef Bruno Krioussis and his lovely wife Anne created and coordinated the menu and demonstration. All but one of the wines were purchased locally at Supermarket Liquors, except the Cremant de Bordeaux provided by the enthusiastic Ken Severson. The highlight of the gathering was the Scallop Tarragon Croustillant inspired by Chateau Magnol's Chef Frédéric. No bottle was safe and no food went to waste! The Chateau Magnol trip to Bordeaux, France with Winacea and Cooking with Bruno had an emotional and physiological impact on everyone. The experiences are engraved in our hearts and limbic system (the center of the brain responsible for taste, emotion and memory).
Stay Tuned!! Next month's issue will feature pathway from the wine bottle to your brain. |
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Winacea Events
Private Wine Tasting for St. Olaf Alumni - Fort Collins, CO (June 25)
Other Recommended Colorado Wine Events
Other US Recommended Wine Events
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Alternatives to Your Favorite Wines
... synonyms and aliases (sometimes a place name)
- WHITES -
Chardonnay
white Burgundy, Chablis, Blanc de Blanc Champagne, Pouilly Fuisse, + many more
Chenin Blanc
Vouvray, Savennieres, Anjou Blanc, Bonnezeaux, Coteaux du Layon, + many more
Sauvignon Blanc
Sancerre, Pouilly Fume, Entre-Deux-Mers, Bordeaux Blanc, St Bris, + many more
Trebbiano
Ungi Blanc, Frascati, + many more
Viognier
Condrieu
- REDS -
Cabernet Franc
Bouchet, Breton, Chinon, Bourgueil, "Right Bank" Bordeaux
Cabernet Sauvigon
"Left Bank" Bordeaux
Gamay
Beaujolais, Cheverny
Mouvedre
Monastrell, Bandol, Jumilla
Nebbiolo
Spanna, Barbaresco, Barolo
Malbec
Cot, Cahors
Pinot Noir
Spatburgunder, red Burgundy, Irancy, red Sancerre, Blauburgunder, Pinot Nero, + many more
Sangiovese
Chianti, Brunello, Morellino, Vino Nobile de Montepulciano, Patrimonio, + many more
Shiraz
Hermitage, Cornas, Cote Rotie, + many more
Tannat
Harriague, Madiran
Tempranillo
Rioja, Cencibel, Ribera del Duero, Toro, Tinta Roriz, + many more
Zinfandel
Primitivo |  |
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Winacea will launch its inaugural membership campaign in 2011! Please stay in-touch for more information regarding the exciting Winacea expansion and exclusive membership. |  |
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