Just got back from vacation, spent a week on the east coast with good friends vacationing at Fenwick Island/Bethany Beach in Delaware. It is one of my favorite places to spend my time. Of course I did some wine drinking there and will be sharing some of those bottles with you this week on the blog.

Fenwick Island/Bethany Beach Delaware

You can’t spend time on the east coast beaches and not take pleasure in dining on Blue Crabs and wine. I have to admit being a west coast girl I was not always a fan of blue crabs, being spoiled by the luxurious Dungeness crab. However, I have found a special place in my heart for the little crabs; slurping, picking and dipping those juicy morsels of meat.

  
Blue Crab

It is an awe-inspiring experience when a bag of steamed crabs smothered in Old Bay seasoning are dumped unceremoniously onto the table covered in Washington Post Newspaper! You have to really work at finding the tiny pieces of meat in this eastern crab – but when you do it is all worth it. The meat is sweet and the Old Bay spices they are steamed in make your lips and tongue all tingly, but most of all — it’s the experience. Cracking open crab after crab, arguing with your tablemates over who got the biggest piece of backfin lump crabmeat is yummy, messy, and so much fun!

The best part of this experience is chasing these guys in all their spices with some crisp, cold wine. Most people drink brewskies but for me it was all about the Adelsheim Rosé.

Adelsheim Pinot Noir Rosé comes from certified organic fruit grown in Oregon’s Willamette Valley and is made through a combination of styles. Some of the juice is saignée, which means it’s free run juice “bled” of the grapes and, in this case, it receives very little skin contact. For depth, winemaker Dave Paige adds a little Pinot Noir and ferments just 5% in neutral French oak. Darker pink in color, the nose is quite perfumed, with aromas of sweet cherry, strawberry cream, raspberry and rhubarb. These flavors continue onto the palate accompanied by bright acidity and a lingering finish of watermelon, peach, apricot and grapefruit. This is a clean and crisp wine that paired perfectly with the crabs. You could also pair this with Dungeness crab as well or better yet a crab cakes seasoned with Old Bay. You can find this wine in Missoula at your local wine shops for around $13.

For us West Coast natives – if you drink enough wine or beer with the blue crabs, you may find that you enjoy them better than the Dungeness. For me I may have crossed to the dark side as the traditions and the experience of eating these little Crustaceans is just so much more fun. Plus that apple cider sauce they dip the crab meat into is D-E-L-I-C-I-O-U-S. Note… this sauce may also be a good replacement for Clamato when making a red beer – which people don’t know about on the East Coast. Weird.

Below is a friend’s secret family recipe of the special sauce.

McLaughlin Crab Sauce
(I eyeball everything but here is a good guess)
3/4 cup of ketchup
1 cup of beer (domestic lager)
4 TBsp. apple cider vinegar
1 Tbsp. brown sugar
1 Tbsp. Old Bay seasoning
1 Teaspoon of hot sauce

Ten Spoon Winery, located in Missoula’s Rattlesnake Valley has added a few more accolades to its growing list of awards. They captured a gold medal, a Best of Region award, a silver medal and three bronze medals for five of its wines from the 2009 Northwest Wine Summit Competition, the Finger Lakes International Wine Competition in New York and the National Women’s Wine Competition.

The North West Wine Summit had more than 1,000 wines entered into the competition this year, while the National Women’s Wine Competition had over 2,500 entries. At the Finger Lakes International Wine Competition there are more than 500 wineries, who submitted 2,663 entries to the competition in blind-judged competition.

The winning Ten Spoon wines were:

Range Rider–Gold Medal and Best of Region Granite Peak Award,
2009 Northwest Wine Summit

Prairie Thunder–Silver Medal,
2009 New York Finger Lakes International Wine Competition

Paradise Pear–Bronze Medal,
2009 Northwest Wine Summit

Big Sky Raspberry Dry–Bronze Medal,
2009 New York Finger Lakes International Wine Competition

Flathead Cherry Dry–Bronze Medal,
National Women’s Wine Competition

St. Pepin–Bronze Medal,
Northwest Wine Summit

Congratulations Andy and Connie!

For more information on Ten Spoon Winery, visit www.tenspoonwinery.com

Party season is here – graduations, reunions, showers, weddings, barbecues, Uncle Arthur’s retirement … you name it, we’re celebrating it.

I am often asked for wine recommendations and advice for these gatherings. Generally people are looking for simple, crowd-pleasing wines that are both readily available and inexpensive. While it is difficult to give a one-size-fits-all answer, I have put together a few recommendations that I would give my own mother.

How much wine should you plan for each guest? Too much. It’s better to have wine left over than not have enough. A good estimate is a half-bottle per guest, which equals about three glasses. Taking into account that you won’t know what people will drink, it’s also wise to have plenty of both white and red on hand. Doing so also helps in case you do run out of one; Aunt Martha will just have to deal with what is left.

While you won’t be able to please everyone, such as your wine snob neighbor, it’s always a good idea to try your wine selections before purchasing to make sure you like them yourself. Not only will you be able to explain why you chose what you did, you’ll also have wine you actually drink in the event that you have any left over.

I suggest meeting with your favorite wine merchant as soon as possible so you have plenty of time prior to the celebration, just in case they do not have enough on hand and need to order it for you.

There are many good choices available from around the world that can range from $8 to $15. When making your selection, be sure to ask the wine purveyor about case discounts and sales – you may get a much better deal when buying in large quantities. If you have a wine merchant you trust, his or her advice will be invaluable.

Below are some of my picks for easy-drinking, easy-to-find wines that I’ve found to be well-received by a wide range of party guests.
Champagne or sparkling wine is commonly associated with celebrations, but like all wines, these can vary greatly in price, appearance and taste. Try to stick to a brut (dry), that doesn’t feel too heavy on the palate. A well-chosen sparkling wine can pair well with a variety of foods and desserts and doesn’t have to break the bank. Look for Segura Viudas Cava from Spain ($7), Domaine Ste. Michelle Blanc de Noirs from California ($9), Zardetto Prosecco from Italy ($14), or Crémant de Limoux from Gérard Bertrand from France ($20).

When choosing a white wine, look for a wine that is light and crisp on the palate and has little to no oak. Oaked wines can overpower food and tend to be more pricey. Try Twin Vines Vihno Verde from Portugal ($7), Doña Paula Los Cardos Sauvignon Blanc from Chile ($9), Santa Rita Chardonnay from Chile ($10), Willamette Valley Vineyards Pinot Gris from Oregon ($13), or Oyster Bay Sauvignon Blanc from New Zealand ($13).

For reds, focus on a lighter wine from recent vintages. Try Montes Alpha Classic Series Cabernet Sauvignon from Chile ($10), Bogle Petite Sirah from California ($9), Mezzacorona Pinot Noir from Italy ($10), Reserve Perin & Fils Cotes du Rhone from France ($10), Il Poggio Sangiovese from Italy ($11), or Bouchard Ainé & Fils Bourgogne from France ($15).

My final piece of advice is to consider having an assortment of wines available, which will encourage your guests to explore on their own and find something to their liking. Second, any leftovers make great gifts for special guests or anyone who helped you put the party together. Of course, they can also be used to stock your own cellar. And finally, keep in mind that the most important element of enjoying your party wine is not so much the vintage, varietal or the vineyard from which it comes from, but rather the occasion on which it is enjoyed.

Cheers to your upcoming celebrations!

He’s back. Or at least he’s on his way.

Maximilian Riedel of the Riedel Wine Glass Co. is coming back to Missoula, to the Ranch Club at 7 p.m. Wednesday, May 13, and if you missed it the first time, this is your chance to meet the famed, well-spoken Austrian and experience the Riedel tasting that will change the way you drink wine.

In the world of wine, Maximilian Riedel could be compared to shoe design icon Manolo Blahnik, making the perfect accessory for your favorite glass of Burgundy, Barolo or Bordeaux. This 11th-generation Austrian crystal maker, whose family makes the world’s most famous stemware, is coming to Missoula to present a tasting with his Sommelier line of crystal at the Ranch Club. For oenophiles, this is bigger than Elton John’s return to Missoula.

The Riedel family has been in the glass business for 300 years, or 11 generations, with ties that crossed through Russia after the World War II. Eighth-generation Walter Riedel was taken prisoner in Czechoslovakia, and Riedel Co. properties were nationalized by the Czechs. The Riedels lost their home.

Walter spent 10 years in a Siberian camp and was released to Austria in 1955. Walter and his son, Claus, ended up in a village near the Swarovski glass works, where they were taken in and sheltered by that family. The Swarovskis had learned the business from earlier generations of Riedels and the two families had always been friendly. Swarovski eventually bankrolled Claus to reopen a glass factory, specializing in mouth-blown items, which is known today as the Riedel factory.

By 1961, Riedel fine wine glasses were introduced, and by 1973 they were researching the relationship between the shape of a glass and the wine it contains. Claus gained much recognition for these designs that influenced the appearance of stemware, as well as the character of wine. Today the Museum of Modern Art in New York carries the Riedel line in its permanent collection.

The theory behind the design of Riedel crystal, from the shape of the bowl and degree of tapering at the rim to the design of the rim itself, can affect the way someone experiences the aroma, taste and harmony of a wine. For example, if you take a sip from the Riedel Sommelier Bordeaux glass, its conical shape first sends the wine to the tip of your tongue, where you taste sweetness, which enhances the fruit, before it spreads to the back of your palate, where you detect acid and tannin. This design concept is why Riedel Sommelier crystal is regarded as the finest in the world by many wine professionals.

So, do specialty wine glasses such as Riedel make a difference? The answer is a resounding, “Yes!”

But don’t take my word for it – experience it firsthand. This event presents the ideal opportunity to understand what all the fuss is about and to also enjoy the breathtaking location of the Ranch Club Barn. Furthermore, you get to walk away with a three-glass set from the Sommelier series valued at $375. With tickets only costing $125 for the tasting, seminar and glasses, you can’t miss this event.

Call 532-1000 or visit the Ranch Club to buy your tickets in advance.

1st Course
Apple wood smoked Scallops & Ricotta˜Shrimp~Risotto Soufflé w/ Prosciutto di Parma & an Herbed Gastrique
Lange Willamette Valley Pinot Noir 2007

2nd Course
Fennel Bulb, Arugula, Manchego & Culatello served w/ a Meyer Lemon Vinaigrette
Lange Willamette Valley Pinot Gris 2007

3rd Course
Pink Peppercorn rubbed Ahi Tuna w/ roasted Mushrooms & Cipollini Onions. Tuna Tartare w/ Yuzu marinated Sunchokes & Black Quinoa
Lange Tempranillo Umpqua Valley 2007

4th Course
Pork Belly stuffed w/ Parmesan, Ham, Beef, Mushrooms, Onion & Meyer Lemon. Served w/ a Jicama, Carrot & Squash Slaw
Lange Kissy Fish Willamette Valley White Table Wine 2008

5th Course
Mortadella & Sundried Tomato Sugo w/ Malloreddus & Parmesan Reggiano
Lange Three Hills Cuvee Willamette Valley Pinot Noir 2006

6th Course
Chocolate Beggar’s Purse served w/ Honey Ice Cream & Blackberry˜Merlot Gelée

Sparkling Aperitif

First Course
Toasted hazelnut, pear & brie galette, micro greens with apple dressing & apple paper
2006 Chardonnay

Second Course
Traditional eggplant baba ghanoush, grilled naan, currant braised
Montana pork shoulder & chickpea parsley salad
2007 Barbera

Third Course
Smoked portabella & hamachi mille feuille with parsley hollandaise
2005 Charbonneau

Fourth Course
Oven roasted elk strip loin, cherry & barley porridge, poblano hush puppies
2005 Artist Series Cabernet

Finale
Dark chocolate panna cotta on vanilla Breton, tobacco cream with blackberry, crème de cassis truffle, chocolate powder
2005 Old Vine Cabernet

Winter Salad w/ Paradise Sweet Breads
Frisee, Pecorino, Truffle, Cucumber, Fennel, Apple, House Bacon
Pride Chardonnay

Hudson Valley Foie Gras
LPO Brioche, Fig, Apples
Pride Viognier

Sole en Papillote
Celeriac Apple Gratin, Blood Orange, Herbed Buerre Blanc
Pride Viognier

Oregon Truffle Risotto
Arborio, Brown Butter Froth, Fines Herbs
Pride Merlot

Intermezzo
Cranberry, Lemon, Pomegranate, Bubbles

Paradise Beef Pot au Feu
Red Wine Demi, Braised Celery, Roasted Mushrooms, Crisp Potatoes
Pride Cabernet

Chocolate
Butter Cream, Citrus

Fromage
Poached Pears, Pomegranate

Last week I was racing home, trying to catch an episode of “24” so I could finally learn what the obsession is all about with this program. I know how appalling it is to the fans of the show that I have not yet seen an episode, and so I apologize to you.

Already running late, I didn’t have much time to fuss about dinner, so I ordered a pizza from Bridge Pizza. I also knew I wanted to enjoy a glass of wine since I was taking the night off. However, I wasn’t too interested in opening an expensive bottle, especially (forgive me, fans) not knowing if “24” was worthy. So I grabbed a bottle of Merum Monastrell that a friend had been hounding me for weeks to try. I uncorked it and at first taste realized this wine will do just fine — in fact, more than fine.

From Jumilla, Spain, the Merum Monastrell is made from 85 percent Monastrell (or Mouvedré as you might also know it), 10 percent Syrah and 5 percent Tempranillo. This combination of fruit is grown in a Mediterranean climate and a unique terroir, which permits this wine to make quite a statement at only $10 a bottle.

In Jumilla, the most important authorized grape variety is Monastrell; it accounts for 90 percent of the wine produced there. This indigenous Spanish grape variety has perfectly adapted itself for the extreme weather conditions found in this high elevation region. The weather drops well below freezing in the winter, while the summer temperatures soar to more than 100 degrees. It is hot and dry, the kind of place where one would be advised to retreat and take a midday siesta. However, the summer evenings cool down dramatically, allowing the vines to rest from the scorching sun. The cool, dark, limestone soil offers excellent abilities to retain humidity, enabling the vines to withstand long periods of drought — a necessary talent in an arid region like Jumilla.

In the glass this wine is very dark purple, almost black, with a bright red-garnet edge. You will find aromas of freshly crushed red and blackberry fruit, wild cherries, crushed peppercorns, spices, vanilla, jerky meat and slightly earthy minerals. On the palate, the fruit is fleshy but vivid with ripe raspberry, cherry, black plums and bell peppers. This wine coats the mouth and finishes with good acid that maintains a fresh quality. It has decent structure and an overall complexity that belies its price.

While the pizza paired perfectly with this wine, I would try it again with a piece of grilled buffalo tenderloin or Spanish Moorish beef kababs. You can find this wine at Pattee Creek Market and Worden’s. Or enjoy by the glass at James Bar with a combination of their sliders.

I am sorry to report that I missed the opportunity to catch my first episode of “24.” I know that alone will make some of you angry, which is somewhat disturbing. However, I have next week to meet up with the infamous Jack Bauer, right? Perhaps what’s worse is that instead, I caught a rerun of “The Real Housewives of New York City.” Let’s just say this wine was far too classy to pair with that program. I regret that I will never get that hour back, but at least I enjoyed the wine.

With so many wine events going on in Missoula, in the State and even in our Northwest neighboring regions, I thought it was only appropriate that I share that information with my fellow oenophiles. For now, I have just posted them within the text of this blog. However, I am in the process of creating a calendar and will be posting any wine-related events I am currently aware of on the calendar. If I missed something – something local to Missoula or the Northwest, let me know at kate.murphy@missoulian.com. Happy Drinking.

Thomas Woodley from Woodward Canyon of Washington Wine Dinner
www.woodwardcanyon.com
Five course dinner prepared by The Ranch Club paired with Woodward Canyon’s premium wines.
Thursday, March 12 at 6:30
Venue: The Barn at The Ranch Club
$115 per person, includes gratuity
10% discount on all wine orders purchased at these events
*Limited seating available*
For further information or reservations call 406-532-1000,

Wendy Lange Co-Founder and Owner of Lange Winery, Willamette Valley, Oregon Wine Dinner
www.langewinery.com
Five course dinner prepared by the Red Bird paired with the Lange wines.
Monday, March 16 at 6:30 pm at Red Bird Restaurant
$85 includes food, wine and gratuity.
For further information or reservations call 406-549-2906.

Wine Crush
Saturday, March 14, 2009 at 6 pm
Helena Civic Center
Premier Wine tasting event to support Big Brothers, Big Sisters of Helena
Enjoy live music, hors d’oeurves, wine and auction items.
For tickets and information contact BBBS at 406-442-7479.
Wine Crush Wineries ‘09
Palm Bay Imports
Feudi Di San Gregorio
Grateful Palate Imports
Lange Estate Winery & Vineyards
Amavi Cellars/ Pepper Bridge Winery
Raptor Ridge Winery
Coeur D’Alene Cellars
Gruet Winery
Pacific Rim Winemakers/ CIV Imports
Rosenblum Cellars
Prestige Imports
Flathead Lake Winery
Elk Cove Vineyards
Woodward Canyon
Riedel Crystal display set up and people will be able order Riedel the night of the event.

Taste Washington Grand Tasting
Qwest Field Event Center, Seattle Washington, April 5, 2009
VIP wine event from 2-4pm, followed by four hours of general tasting from 4-8pm.
Cost of VIP is $125 and for General $85.
More than 200 wineries from Washington State will be on hand, pouring up to three of their wines. Try new releases of old favorites, or new varietals from some of Washington’s many brilliant new wineries, from small to large wineries, whites, reds, rosés and dessert wines. There will also be approximately 75 Seattle-area restaurants will be on hand, to prepare their favorite bites. For a list of wineries and restaurants visit: www.tastewashington.org/seattle/grand-tasting

Chelsey, Andrew, Michael and Peter named their wine after their first initials, CAMP. According to Andrew, age 11, and Peter, age 8, they felt fortunate their dad’s name was Michael and not Richard because then they would have had to name their wine “CRAP.”

Coming up with the name and creating the label was Andrew and Peter’s favorite part of making the wine. For Chelsey Frank (formerly George) it was more than that; it was part of her vision and growing experience in the business.

Chelsey comes from a long line of reputable Montana distributors. Her grandfather, Bill, started distributing produce in Butte to make a living and her father, Jim, took that business and grew it in Helena. Soon George’s Distributing began delivering to Great Falls, Bozeman, White Sulphur Springs, Big Sky and surrounding areas. The food business was a successful one for the Georges.

While Jim was working and growing his business, his eldest daughter, Chelsey, was out in San Francisco doing sales and marketing for an event company, hanging out with the food and wine crowd. However, in 2002 Bill had come to a crossroads with the business and was either going to sell it or let 25-year-old Chelsey run it if she was interested. She took him up on the offer under one condition: she could bring wine into their distribution business.

Chelsey contacted all her friends and business acquaintances in the wine industry. With only a few brands to represent in the beginning, Chelsey slowly built George’s portfolio by basically “selling wine out the back of her car” as she met with customers. Her determination and the growing interest of customers flourished and today George’s distributing represents more than 300 wineries, with continued ambitions to grow the portfolio wine book and her customers across the state.

In 2006, Chelsey’s step-sons Peter and Andrew came to her with the idea of creating their own brand of wine. She challenged them back, asking them to give her some ideas. Chelsey then contacted a good friend who has vineyards in California to find out if it was even possible to make her own wine.
She purchased a large number of grapes and in January of 2008, sample bottles of juice from the grapes she purchased where shipped to Chelsey and her family for tasting and blending purposes. It took five rounds of samples before they found the juice they wanted to bottle and cork.
They then flew in a designer to sit down with the boys and design the label. Because they had chosen the name CAMP, the boys wanted the name to be reflected in the design. The designer used Andrew’s initial, designing the “A” to look like a tent over the image of a flame that would represent a “camp” fire. Andrew wasn’t thrilled with the idea but went along with it. And together the boys wrote the story for the back of the label, which is worth buying the bottle in and of itself.

They released their first vintage in September 2008, making more than 500 cases – of which only 150 are left now. They are already working on the next vintage. “This has truly been a family bonding experience, giving everyone a deeper appreciation about the business, while giving the boys a great lesson on capital investments and how it directly affects the ‘family fun fund’ account,” said Chelsey.

However, neither of the boys has committed to a career in the wine business at this time. And according to Andrew, they cannot tell you much about the wine itself since they are not old enough to drink it.

Since I am old enough, I was fortunate enough to share a glass of the CAMP Malbec with Chelsey over lunch in January. The color of the wine is velvety violet – it has almost a creamy texture in the glass. Aromas of plum jam and mineral fill the glass while flavors of black fruit and tart cherries, followed by just a hint of violet and smoke, permeate the palate. This wine has a good balance of fruit backed by strong acidity and mild tannins. The wine coats the mouth, leaving behind a slightly dry feel, with flavors that tail off sweet then slightly more tart and dry.

This is the perfect pizza and burger wine. However, my suggestion would be to grab some fried chicken from Double-Front or Mexican from El Cazador to pair with this wine and enjoy it all from the warm comfort of your own couch, snuggled under the blankets. You can find this wine at CVS, Good Food Store, Liquid Planet and Worden’s for $10.