InTheCellar - A Visit To Lake County, Califonia!

Travel outside of San Francisco, past Napa to its North neighbor, Lake County, home of Clear Lake the largest freshwater lake in California as we taste the Classy Sauvignon Blanc & Zinfandel!



In our sixth episode of In the Cellar, we listened to Miles from Sideway's and turned our head away from California Merlot, but instead of going to Pinot Country, Marquee turned North and the vineyards of Lake County to find two great single varietal bottlings of Sauvingnon Blanc and Zinfandel . With partner wine company, X-Winery we have two unique wines that show the terrior of the area and focus in on how simple, minimalistic winemakeing can have a true impact on highlighting vibrant wines!

The first wine is a Sauvignon Blanc from just vineyards that surround the largest freshwater lake in California, Clear lake. Two vineyards contributed the fruit to the Classy Sauvignon Blanc to balance natural acidity and peach flavors with a longer palate and juicy mouth-watering finish! Sauvignon Blanc in California (as opposed to other parts of the world that it is also grown in like France, New Zealand, Chile & South Africa), is medium to full bodied with interesting green notes intertwined. A great comparison to try, taste the racy acidity of a New Zealand Sav. Blanc that can make your mouth pucker next to its cousin from the USA where it gets more sunlight, warmth, etc... and you can even fool some experts!


For the second wine we showcase the grape that the USA has adopted as our own varietal, ZINFANDEL. No other place in the world produces as much of this single variety than the US and for today's tasting the Classy Zinfandel shows that great nuance between spicy, rich notes and medium to smooth soft tannins. A great pairing for a ton of the US food supply, Zinfandel can win you kudos as a pair with BBQ, Pizza, Hamburgers and more! Scientific tests have shown this grape to be the same as the Italian grape "Primitivo", another interesting comparison, taste these two side by side to take your wine education to a new level!

Marquee Selections has partnered up with the award-winning chef focused program "In The Kitchen with Bonnie" (and it's lovely host Ms. Bonnie Rabicoff) to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections ; view our list of topics and videos at the Marquee Selections - Wine Talk Channel on YouTube!. During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life.

Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!
Please enjoy this web-episode of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!

Check back next week for more exciting wine education from Marquee!

Cheers!

Christopher J. Cribb, CSW
cjcribb@marquee.com

InTheCellar - Organic Wines of Mendoza, Argentina!

Argentina is known for a few great things, the tango, international soccer, incredible beef and now WORLD CLASS WINES - join us as we discuss the Wines of Argentina & explore 100% ORGANIC wines from Mendoza!



In our fifth episode of In the Cellar, we head to looking at one of the world's most dynamic and growing wine regions, Mendoza, Argentina! The wines of Caligiore Ecological Vineyards and the Symphony Organic Series are all produced under strict 100% Organic guidelines where no pesticides, herbicides and minimal intervention were used in their processing. The organic movement in the wine industry is growing and Marquee is proud to present the wines of Gustavo Caligore, Caligiore Ecological Vineyards and VinEcol SA Vinos Organicas as perfect representations of great wines regardless of price-point that also happen to be organic!

The first wine is a Torrontes from the high elevation vineyards of Mendoza, Argentina, the 2011 Grazioso Organic Torrontes. A light and floral grape that is unique to being grown in Argentina, it is #1 in overall white wine production and dances a unique line between the acidity and crisp flavor of a Sauvignon Blanc and the more floral and soft mouthfeel of a Pinot Grigio. Once you have tried this versatile grape varietal, you will keep watching for it on every wine list you see!

For the second wine we showcase the grape that has made Argentina a world wine power, MALBEC. Malbec has its origins in the field blends of Bordeaux, France, and came to Argentina with early settlers to this new world location. A "thin skinned" grape that loves sunlight, Malbec thrives in the high-elevation climate of Mendoza where the long days and cooler nights let the grapes achieve optimum ripeness. The Caligiore Organic Reserve Malbec is a stellar example of the varietal with deep dark raspberry, blueberry and blackberry notes alongside a hint of spice, mocha and dry sandalwood. The luscious mouthfeel / body of this wine comes from the "old vines" that produce it (over 80+ years old) and the long period of skin contact (3+ weeks). Malbec is the most widely planted grape in all of Argentina and Marquee Selections is proud to showcase this award winning Malbec for the mere cost of $14.99 per bottle! Wine & Spirits Magazine awarded this wine one of its Top 100 Best Buy Wines of 2009 and once you taste you will know why!


Marquee Selections has partnered up with the award-winning chef focused program " In The Kitchen with Bonnie" (http://inthekitchenwithbonnie.com) to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections . During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life. Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!

Please enjoy this web-episode of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!

Check back next week as we move around the map and explore new wines!

Cheers!

Christopher J. Cribb, CSW
cjcribb@marquee.com

InTheCellar - Down Under With Aussie Wines!

With a "New World" winemaking tradition that mirrors the United States, Australia produces unique wines at great value prices from Shiraz & Cabernet to Chardonnay, Riesling and more... join us for ten minutes of education and fun tasting Marquee Australian Wines with wine expert Christopher Cribb and Bonnie Rabicoff - Host & Food Expert of In the Kitchen With Bonnie!



In our fourth episode of In the Cellar, we move to the Southern Hemisphere and explore two Aussie wines from Marquee that have won outstanding international acclaim and showcase the bright tropical fruit, minimal intervention winemaking and artisan care that are the hallmarks to the Marquee portfolio. The first wine is a Riesling from the high county in the province of Victoria. The Marquee Classic Riesling is off-dry in style with just a slight hint of sweetness that is kept in balance with strong acids and a lovely lime / lemon zest character. Versatile and adept for wine pairings this wine can go with seafood, Asian cuisine, light salads or even on its own as a meal starter!


For the second wine we revert to the grape/style that has allowed Australia put its name back on the international wine scene in the last twenty-five years, Shiraz (yes the same grape as Syrah, but the stubborn Aussies have stuck to changing that trend). The Marquee Signature McLaren Vale Shiraz is a rock star wine, that has very smooth tanning, a rich, full bodied character and tons of flavor (raspberry, dark cherry, mocha, toffee and more...)! Shiraz is the most widely planted grape in all of Australia and this single vineyard wine showcases why so many vineyards are devoted to Shiraz production! 91 Points from Wine Spectator Magazine along with a list of other awards and accolades allows our confident assertion that this wine may only cost $20.00 but it tastes like $50.00!

Marquee Selections has partnered up with the award-winning chef focused program "In The Kitchen with Bonnie" to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections . During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life. Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!

Please enjoy this web-episode of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!

Check back next week as we move around the map and explore new wines!


Cheers!

Christopher J. Cribb, CSW
cjcribb@marquee.com

In the Cellar - A Visit To Yecla - Bold Wines of Southern Spain!

Spain has been crafting fine wines for centuries, visit Yecla in the Southern Highlands of Murcia for 10 minutes of education and fun tasting the wines of Bodegas La Purisima with Managing Director of Marquee Selections, Christopher Cribb and Bonnie Rabicoff - Host & Food Expert of In the Kitchen With Bonnie!



In our third episode of In the Cellar, we move to the dry windswept plateau of Yecla in southern Spain where in 1946 a large group of local grape growers banded together to form Bodegas La Purisima to show the best wines of their region of Yecla, We will explore two indigenous grapes to Spain, the first is Macabeo (also called Viura) in other parts of Spain, a light white wine with a profile similar to a Pinot Grigio as we taste the Capa Rota 2010 Macabeo. This fresh, floral white is a great pair with the spicy elements of Spanish cuisine as well as a lovely match with many seafood dishes.

The second grape we will dive into is Monastrell, also called Mourvedre or Mataro in other countries. This rich, hearty red has a lovely long pallet, dark blueberry and blackberry fruit that is layered over leather, spices and a dusty, earthy note. We open up the 2006 "Trapio" Old Vine Monastrell from un-grafted 50+ year old vines that is the TOP Cuvee for Bodegas La Purisima, a real treat and lovely wine for your next grilled steak or pork chop (awarded in the prestigious Top 50 - Penin Guide to Spanish Wine)!



Marquee Selections has partnered up with the award-winning chef focused program "In The Kitchen with Bonnie" to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections . During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life. Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!


Please enjoy this web-episode of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!

Check back next week as we move around the map and explore new wines!

Cheers!

Christopher J. Cribb, CSW
cjcribb@marquee.com

In the Cellar - Learning the Wines of Portugal!

Portugal is now creating some of the world's best values for table wine, take 10 minutes and learn about Portuguese wines with Managing Director of Marquee Selections, Christopher Cribb and Bonnie Rabicoff - Host & Food Expert of In the Kitchen With Bonnie!

In our second episode we bring you a brief introduction on Marquee and dive into two wines from the Iberian Peninsula, specifically Portugal! Learn about the award winning Clemen Reserva Vinho Verde - a white table wine from the North of Portugal that is 2010 was featured as one of Wine & Spirits Magazine's Top 100 Wines (regardless of price... and it is only $12.99) as well as a red blend, the Lua Nova Em Vinhas Velhas (Old Vines) from the Douro region, an outstanding value at only $14.99.



Marquee Selections has partnered up with the award-winning chef focused program " In The Kitchen with Bonnie" (http://inthekitchenwithbonnie.com) to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections . During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life. Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!

Please enjoy this web-episode of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!

Check back next week as we move around the map and explore new wines!

Cheers!

Christopher J. Cribb, CSW
cjcribb@marquee.com

In the Cellar - Visit to Northern Italy - Piedmonte

Marquee Selections has partnered up with the award-winning chef focused program " In The Kitchen with Bonnie" (www.inthekitchenwithbonnie.com) to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections . During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life. Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!

JCCCF2F Cellar from In the Kitchen with Bonnie on Vimeo.

In our initial episode we bring you a brief introduction on Marquee and dive into two wines from Piedmont, Italy the Quattro Leoni Monferrato Bianco and the Quattro Leoni Barbera D'Asti by Castello Di Gabiano! These wines are both perfect for back to school and the fresh harvest bounty available at markets as farmers start tidying up for fall. Castello Di Gabiano last year was awarded the prestigious "Best Barbera" medal at VinItaly and focus its red wines on this signature grape as well as doing an elegant blend of Sauvignon Blanc, Chardonnay and Cortese for our white wine drinkers! Please enjoy this web-episoded of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!

Check back next week as we move around the map and explore new wines!

Cheers!

Christopher J. Cribb, CSW
cjcribb@marquee.com

Five “Go To” Methods of Food & Wine Pairing that just DON’T MISS!

When I talk with an event planner, chef, or even my family about pairing up food and wines for whatever the special occasion, I first start by asking good questions…

• Is it a daytime event or an evening event?
• Are you going to have a cocktail hour or might there be a silent auction that you want people to look at?
• What is your theme for the night, casino; masquerade ball, Italian castle, a night in Paris?
• Will you be inside or outside (and accordingly what is the temperature / season of year)?
• How many courses are you serving and what type of staff and what do you want to be the focal point of the dinner, the food, the wine, both?
• What is the main course?

Answers to questions like these will help you move forward and narrow down your overall search. Simple knowledge of having a Saturday afternoon grilling party (something similar to a 4th of July event) will sway you towards serving more light alcohol, less tannic wines at the event. At this point, I tend to rule out things more than make choices, for example – I would pass on the Cabernet Sauvignon for my grilling party, most are heavy, higher in alcohol, with oak and tannin and look towards lighter reds like a Pinot Noir, Rioja, Grenache, Barbera or Red Blend.

Back to the Meat & Potatoes – FIVE “Go To” Food & Wine Pairing Tips

• ONE - MATCH THE WEIGHT – One of the best tactics and the central approach I take to pairing wine with food is to pair and serve lighter wines with more delicate foods and heavier wines with richer, more robust items. This simple approach ensures that neither the food, nor the wine overtakes the other and allows the diner to appreciate the nuances and flavors in everything. A big fan of examples, think about Sea Scallops and Beef Brisket; one is light, one is heavy. I would pair a simple grilled Sea Scallop with a lighter wine such as the Blue Fin Vinho Verde from Northern Portugal. The lime and stone fruit flavors, high acidity & 11% alcohol pair well with a delicate dish. For the Beef Brisket, I would first hope that the grill master used my favorite KC BBQ Sauce in cooking it, Gates Original in slow cooking the beef, and then move to a robust red wine to pair with it, the Caligiore Organic Reserve Syrah would be a nice choice, the spicy notes in the BBQ would bring out more of the white pepper, clove notes in the wine.

Takeaway – Delicate Food = Light Wine; Hearty/Rich Food = Big Robust Wine

• TWO - LET THE SAUCE SPEAK LOUDLY – The accoutrement sauce to your dish can significantly change the food’s compatibility with wine. A lighter fish like poached sole loves a delicate white wine like a Pinot Grigio but this same fish swimming in a rich, creamy butter sauce or pan fried with a thick batter would become a great candidate for a heavier white wine as in a rich Chardonnay. In many cases I look first at what the sauce is and then find a nice wine to match up to it. One example of this I find is very effective, think Chicken Breast and plan your wine pairing by the sauce. If done in a light lemon sauce with capers this to me screams for medium bodied wines with citrus fruit but a bit of depth, the Castello Di Gabiano Quattro Leoni Monferrato Bianco would be a great choice (Sauvignon Blanc, Chardonnay and Coretes Blend). The 2nd chicken breast has been used with a rich cream alfredo sauce to transform a plate of pasta into a hearty meal. I would stick with Californian or New World Chardonnay for this wine pairing, the Marquee Classic Chardonnay a great choice. If you are at home, try using just a bit of your wine in the sauce, most of the alcohol will burn off in the pan and it is another trick to tying your dinner together with flavor!

Takeaway – The Sauce is king, match the flavor and wine to the sauce 1st, the protein – main portion second!

• THREE - LET OPPOSITES ATTRACT – Think nuts in chocolate or peanut butter and jelly, a great way to find a lovely wine and food pairing is for a flavor or textural contrast to transport a meal to new heights! Contrasts in acidity of a crisp white wine with the grease of fried foods or with the smooth creaminess of soft cheeses are interesting direct pairing. One chef I know makes a delicious pan Fried Chicken that the restaurant has been known to pair up with different types of Sparkling Wine! The acid and fizz in the bubbles help to cut through the grease and cleanse the palate. Likewise, I have had other success with the Grazioso Organic Torrontes from Mendoza Argentina with Tempura fried vegetables; the contrast makes the pairing work. The time honored food and wine pairing of this type I must mention is a late harvest honeyed “dessert wine” such as Sauternes with a salty richness of foie gras or Roquefort cheese!

Takeaway - There are reasons why different sides of a color wheel look good together, this same principal applies with food and wine, just think what you want to Contrast against!

• FOUR - SPICY FOOD CAN BE TAMED – The key to taming the heat in some spicy foods is to balance that heat with the sweetness found in “Off Dry Wines”. In particular I have found that there is nothing better than a slightly sweet Riesling or Gewurztraminer to tackle mildly hot Asian food. One fondness I have in particular is for Kung Pao Chicken, and the Marquee Classic Riesling from Victoria, Australia is the perfect wine to quench the heat. With a touch of sugar, it pairs well and the acidity allows you to taste more exciting flavors in the Asian fare. If you want to see something that doesn’t work, next time you see somebody with Cajun shrimp, hand them a glass of Cabernet Sauvignon, the hot spices make the dry wine seem harsh and metallic and unfortunately the food spicy factor also goes up in the food!

Takeaway – An off dry, low alcohol, white wine like Riesling is the choice for Spicy Ethnic food.

• FIVE - PEPPER & SEA SALT PACK A GREAT PUNCH – Despite it being a very pungent spice, pepper is far more wine friendly than people give it credit for. A small sprinkling of freshly ground pepper on food will sensitize your taste buds and make many wines taste more vivid and flavorful. As restaurants and home kitchens have access to greater varieties of course salts, such as traditional sea salt, these can also assist in bringing the natural flavor out of your dishes and enhancing the notes you find when pairing with wines.

Takeaway - One or two cracks of the Pepper Shaker or Ground Salts will enhance your meal!

Have a great day!

Christopher J. Cribb, CSW
Managing Director & GM
Marquee Selections - Green, Global, Grapes
1.888.MARQUEE (627.7833)
www.marquee.com