Above: The wine loft at The Liquor Store

August 2011 • Vol. VIII

Homemade BBQ Sauce

The Three Amigos

Chef Michael Burke from The Garage shares his BBQ Sauce recipe on Page 4

This year’s Fall Arts Festival labels feature work from painter Dwayne

Harty

Big palate in a small package

Inside This Month

Check out wineliquorbeer.com/wotm

for recipes, tasting notes & more

2011 Fall Arts Festival Wines Have Arrived

Chef Michael Burke from the newly redesigned Garage restaurant (formally Burke’s Chophouse) in downtown Jackson, Wyoming shares his BBQ sauce recipe. Smother some chicken, ribs, or brisket with this sauce and pair with our $20 red wine, the NxNW Cabernet Sauvignon.

Now available at The Liquor Store & Wine Loft, and online at www.wineliquorbeer.com, are the 2011 Fall Arts Festival Cabernet Sauvignon and Chardonnay. Every year, the Fall Arts Fest releases two wines to commemorate the occasion and celebrate a local artist. This year’s labels feature the painting Strength & Vulnerability from artist Dwayne Harty. The Jackson Hole Fall Arts Festival is widely recognized as one of the premier cultural events in the Rocky Mountain West. Thousands of art enthusiasts are drawn each year to experience the diverse artwork and breathtaking natural surroundings that make Jackson Hole a leading cultural center. The 2011 Festival will take place September 8-18,2011.

This month’s three wines for $35 set include the Angels Landing Pinot Noir, 6th Sense Syrah and Sensual Malbec. You save 20% off the regular price, a $10 value!

This month’s $20 white wine selection is a 375ml bottle, but don’t think it has small flavor. Read why winemaker Frederich Magnien considers this vintage to be the perfect example of his Chablis Forets

Inside This Month

$20 Red Wine Sebastiani Secolo - 2007

The Three Amigos• Montes Cabernet/Carmenere - 2009• Falesco Vitiano Rosso - 2009• Sorrel Canyon Meritage - 2008

$75 Red WineSebastiani Secolo - 2007

Recipe of the Month isChar-grilled Pork Chop Cassoulet. This recipe was prepared by Richy Bellingham of 43 North. It pairs well with the Sebastiani Secolo $20 red wine of this month.

February 2012 • Vol. XIV

February Letter From The Liquor Store Staff...

Snow (you know, the real-deal-Jackson-Hole-powder kind) has finally arrived and if you’re like most Jackson Hole residents you’re probably busy outside enjoying the winter wonderland. Not to say that enjoyment of the season stops when you come indoors - no,

some of the best parts of winter are indeed the fun you have off the slopes. From apres-skiing at village hotspots to cozying up at home by the fire there are plenty of ways to stay entertained. Here at The Liquor Store we’re offering some of the usual events as well as adding new, exciting opportunities to get the most enjoyment out of beer, wine

and spirits. Keep an eye on our Friday tastings; they’re always 4pm-7pm but each week we’re showcasing different wines! We will also be hosting a Carpineto wines event

highlighting Sangiovese, with food provided by Robyn Befeld, and proceeds benefitting the Teton Literacy Center. Tickets are selling quickly so hurry and reserve your seat

today! Tastings are not limited to events, either. Stop by and take advantage of our wine tasting bar, or ask our knowledgeable staff for their expertise and recommendations!

$20 Red Wine

After crushing and de-stemming, all lots were cold soaked to liberate more color and tannin. 2007 proved to be a lower tannin vintage forcing a longer maceration and the incorporation of light press fractions to add weight and structure. All lots were then racked into mainly new and one-year-old French and Hungarian Oak barrels. Only a few tannic lots were egg white fined prior to barrel fill. Some of the lots were re-blended in late winter of 2008 for better balance. With the success of Petit Verdot and Malbec in 2007, we used less Merlot than normal in the final assemblage. Bottling commenced September 2009 The 2007 Secolo delivers bold aromas of blackberry, blueberry, sandalwood and dried herbs. The character of the vintage encouraged us to emphasize the elegance of the fruit by using less new oak than in the past. The palate is a ripe, concentrated mélange of black fruits laced with vanilla and hints of mocha. The wine finishes fairly soft with just enough tannins to frame the generous fruit. While this 2007 is surprisingly accessible now it will continue to

evolve and improve over the next five years!

Sebastiani Secolo2007Regular Price $30.99

Cakebread Dancing Bear RanchCabernet Sauvignon - 2007Regular Price $106.00

The trio of red Bordeaux varieties in our Dancing Bear Ranch on Howell Mountain presents Cakebread Cellars winemaker Julianne Laks with both challenges and opportunities. The primary challenge is to capture the intense mountain character of the fruit without extracting overly assertive tannins, which Julianne addresses through constant monitoring of the juice and wine during fermentation and maceration. One opportunity is to co-ferment a portion of the Cabernet Sauvignon and Cabernet Franc to soften the former’s tannin and enhance complexity, a technique utilized in 2007. After all the component lots of the 2007 Dancing Bear had achieved an optimal balance of fruit intensity and ripe tannins, the free run wines were drained from their skins and transferred to barrels for aging prior to blending in spring 2008. In all, the 2007 vintage spent 22 months in French oak, 47% new, before being bottled in August, 2009.

Our 2007 Dancing Bear displays the intriguing dance of intensity and elegance that has become this mountain wine’s trademark. High-toned aromas of freshly crushed boysenberries, dark cherries and forest-floor spice (imagine walking in a pine forest after a light summer rainfall) introduce a big, dense, tightly wound palate packed with marvelously rich and concentrated black cherry, boysenberry and blackberry flavors, which are enhanced by savory clove, cocoa and vanilla tones. Beautifully structured and with great reserves of intense fruit supported by round, beautifully integrated tannins, this dramatic mountain red will delight wine lovers now and over the next decade.

$75 Red Wine

This approachable blend of Merlot 40%, Cabernet Sauvignon 32%, Petite Verdot 24% and Cabernet Franc 4% features an excellent structure on the palate with lush tannins and intense fruit. Flavors and aromas of blueberry, blackberry and black currant with hints of French Oak lead to a long finish. A real delight with prime rib served with creamed spinach, veal shanks with risotto and lamb chops with a small dollop of mint jelly and creamy mashed potatoes.

Deep ruby-red in color with concentrated notes of black cherry jam, licorice and tobacco leaf. This versatile wine pairs well with a wide array of food, including classic pepperoni pizza or pasta with

tomato sauce, topped with fresh Parmigiano Reggiano cheese.

Wine maker notesA blend of 33% Merlot, 33% Cabernet and 34% Sangiovese grapes grown in the region of Umbria.

Vitiano is vinified in stainless steel tanks and aged in Nevers barrels for 3 months before being bottled. This is a young red wine with explosive, luscious aromas. The wine has a wonderful deep,

ruby red color with a wide range of organoleptic qualities. It is rich in polyphenols and balanced acidity. This versatile red is at it’s best in its youth when the fresh fruit character is most evident.

Vitiano is a perennial value.

Sorrel Canyon Meritage2008 Regular Price $10.49

Falesco Vitiano Rosso - 2009Regular Price $14.49

Montes Cabernet/Carmenere 2009Regular Price $16.99

Deep ruby red in color with butterscotch, subtle spice, and integrated vanilla notes, this Cabernet-Carménère blends Chile’s unique red varietal, Carménère, with a popular favorite to create a complex and elegant wine.

“Roasted Red bell pepper, slight gamey-ness, barnyard, molasses, fresh blueberry, blackberry, dried currant,

super jammy fruit forward, bell pepper on the palate, big black pepper spice, smoke, molasses.”

-Zach Padilla (TLS Product Specialist/Sommelier)

1 lb. dried great northern beans10 tbsp. duck fat or olive oil16 cloves garlic, smashed

2 onions, chopped (1/4” dice)2 carrots, chopped (1/4” dice)

1⁄2 lb. pancetta or bacon, cubed (1/4” dice)4 sprigs oregano4 sprigs thyme3 bay leaves

1 cup whole peeled canned tomatoes1 cup white wine

2 cups chicken broth1 lb. pheasant sausages, sliced

6-8 thick cut bone-in pork chops, rubbed with olive oil, salt and pepper

1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10

minutes. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.

2. Heat 2 tbsp. duck fat in a 5-qt. dutch oven over medium-high heat. Add sausage and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth;

boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.

char-grill seasoned pork chops to desired doneness.

SERVES 6 – 8

Char-grilled Pork Chop Cassoulet Appreciate the opportunity to contribute to your news letter - Richy Bellingham