WINE CLUB NEWSLET TER | FEBRUARY 2013

W e ho p e your N ew Y ear is off to a great start with U p co m ing T asting R oo m E vents

family, friends, and of course, great wine! With much anticipation Mark Your Calendar!
we are finally releasing the 2011 vintages of the Mixed Blacks and
Old Vine Zin.
That’s Amore
March 9th 1-5pm
We are also proud to announce a 93 point score on our 2010
Napa Valley Petite Sirah. There is only a small allocation reserved Taste of the Orient
for club members, so be sure to stock up before it’s gone. April 13th 1-5 pm
Cheers! - Girard Club Team Sip n’ Slider
May 11th 1-5pm

F eature d R eci p e : Preparation:

Veal Osso Buco 1. Place the rosemary, thyme, bay leaf, and cloves into cheesecloth
and secure with twine. This will be your bouquet garni.
2. For the veal shanks, pat dry with paper towels to remove
any excess moisture. Veal shanks will brown better when
they are dry. Secure the meat to the bone with the kitchen
twine. Season each shank with salt and freshly ground pepper.
Dredge the shanks in flour, shaking off excess.
3. In a large Dutch oven pot, heat vegetable oil until smoking.
Carefully add tied veal shanks to the hot pan and brown all
sides, about 3 minutes per side. Remove browned shanks and
reserve.
Ingredients: 4. In the same pot, add the onion, carrots, and celery. Season
• 1 sprig fresh rosemary with salt to help draw out the moisture from the vegetables.
• 1 sprig fresh thyme Sauté until soft and translucent, about 8 minutes. Add the
• 1 dry bay leaf tomato paste and mix well. Return browned shanks to the
• 2 whole cloves pan and add the white wine and reduce liquid by half, about 5
• Cheesecloth minutes. Add the bouquet garni and 2 cups of chicken stock
• Kitchen twine, for tying the veal shanks and bring to a boil.
• 3 whole veal shanks 5. Reduce heat to low, cover pan and simmer for about 1 ½
• Sea salt hours or until the meat is falling off the bone. Check every
• Freshly ground black pepper 15 minutes, turning shanks and adding more chicken stock as
• All purpose flour, for dredging necessary. The level of cooking liquid should always be about
• ½ cup vegetable oil ¾ the way up the shank.
• 1 small onion, diced
• 1 small carrot, diced 6. Carefully remove the cooked shanks from the pot and place
• 1 stalk celery, diced on a serving platter. Cut off the kitchen twine and discard.
• 1 tablespoon tomato paste Remove the bouquet garni from the pot. Pour all the juices
• 1 cup dry white wine and sauce from the pot over the shanks. Garnish with
• 3 cups chicken stock chopped parsley and lemon zest.
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1 tablespoon lemon zest

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 r e d w i n e P RE F EREN C E

2 0 1 1 O l d V ine Z infan d el - N ew R elease

Our ever popular Old Vine Zinfandel is a medium-bodied, lush wine with well-integrated tannins and balanced
acidity. Aromas including black cherry, pipe tobacco, cinnamon, and allspice lead to a juicy palate. Bold flavors of
blackberry and clove are evident in the long finish.
Winemaking: Sourced from old vine plantings at Godward Vineyard in the Calistoga region of Napa Valley, as
well as Morgan Vineyard and Harris Blue Ridge Vineyard in Southeast Napa.
Recommended Food Pairings: Savor this Zin alongside duck breasts dressed in tamarind sauce with a side of
pickled daikon salad. For a simpler pairing, enjoy a glass with beef chili.
Composition: 95.5% Zinfandel, 4.5% Petite Sirah
Appellation: Napa Valley / Alcohol: 15% / pH 3.77 / TA 0.68g/100ml
Aging Potential: 4-6 years
Retail Value: $28.00
Club Price: $22.40

2 0 1 1 Mi x e d B lac k s - N ew R elease
The aromatics are both sweet and savory showcasing hints of roasted meats, clove, and boysenberry, with a
palate reminiscent of blackberry pie. The finish expresses interwoven notes of pomegranate, cinnamon, and
toasted vanilla. Coming from a less ripe vintage, this wine showcases more of the Zinfandel and Rhone varietals
that we believe are part of this field blend. In previous vintages, we had seen Petite Sirah take a front seat,
adding more weight and complexity.
Winemaking: This wine is sourced from the century-old, head pruned vines of the Godward Vineyard in Calistoga.
Girard is the exclusive source for this small block of inter-planted varietals from turn of the century vines.
Recommended Food Pairings: Pair with our featured recipe, veal Osso Buco.
Composition: Field blend; believed to be Petite Sirah, Zinfandel, Syrah, Grenache, Mourverde with traces of
other red and white varietals
Appellation: Napa Valley / Alcohol: 15.2% / pH 3.48 / TA 0.645g/100ml
Aging Potential: 6-9 years
Retail Value: $55.00
Club Price: $44.00

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