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 Lange Pinot Noir Willamette Valley - 2010

The Three Amigos• Chapel Hill Parson’s Nose Shiraz - 2008• Pennywise Petite Sirah• Castle Rock Petite Sirah - 2010

$75 Red WineAltair Red Blend - 2005

Recipe of the Month is Roasted Pork Loin, proviced by our very own Zachary A. Padilla.

May 2012 • Vol. XVII

May Letter From The Liquor Store Staff...As the temperatures lift (it’s looking to be a punctual summer this year in Jackson) so does your

wine. While winter might have been perfect for substantial, full-bodied wines the first days of summer weather push our inclinations towards lighter, crisper whites like Sauvignon Blanc,

un-oaked Chardonnays, or Pinot Grigio. As you prepare for Memorial Day gatherings, be they large barbeques or intimate dinners to take advantage of the holiday vacation days, match your food and wine to the season. May is just the month to start choosing refreshing, light wines and welcome the

warmer days to come. If you need help deciding which lighter wines will please your palate most look no further than the Wine of the Month Club suggestions or our helpful, friendly staff at TLS.

We’re excited for a new season of wines and hope you are too!

Mark Your Calendars... May 8th VIP Tasting featuring Grand Teton Brewing. 6 course Food pairing

menu with 12 beers. Only $30! Mark your calendar now for June 12th VIP Tasting national importer and Italian/Spanish wine expert from Bon

Vivant will be here. The class is already half sold out!

Altair Red Blend 2005Regular Price $89.45

Lange Pinot Noir Willamette Valley2010Regular Price $26.49

$20 Red Wine

Our Willamette Valley Pinot Noir is an assemblage of all our North Willamette vineyard sites, delivering a true reflection of the finest viticultural practices and dedicated winemaking. In

our true “classique” style, this wine is approachable and fruit-forward upon release.

In 2010, we picked nearly everything in a seven day stretch, making fast and furious the order of the day. This was not a vintage for the ill-prepared, inexperienced, and ill at heart. This 2010 harvest demanded everything we had and I’m proud to say our vineyard and winery team was up to the challenge. Yields were lower than in typical years, due in part to early season weather conditions and crop thinning near season’s end. The lower yields delivered high quality fruit, with characteristics of full phenolic ripeness, concentrated flavors and balance. The white wines will be very classical and focused, with crisp and complex flavors, while the pinot noirs own deep color, rich flavors, high-toned aromatics and tiered complexity. I’m thinking these wines will be comparable to the glorious 1999’s, but with some of the intense and fragrant perfumed aromatics of 2000. A classical vintage indeed.

Dark ruby in color, this wine has a pleasant nose of hazelnut, cherry, toasted oak and light leather aromas. In the mouth it is silky and plush with flavors of cherry and plum that hang on a very nicely integrated tannic structure and excellent acidity. This is not a bruiser of a wine, and is more medium bodied than full bodied, with a nice finesse that lingers into a very enjoyable finish. Despite its barrel treatment and telling traces of vanilla flavors, it is not an oak driven wine, which, coupled with its reasonable alcohol level (14%) make it real pleasure to drink.

Ratings“Terrific Chilean red wine; seductive and succulent, with a beautiful burgundy hue matched by pure, ripe Bordeaux-like flavors. Deep and satisfying, and smooth as silk. If ever a Chilean red ranked as world class, this is it. Imported by Bacchus International.”-94 points Wine Enthusiast

$75 Red Wine

Altair Red Blend 2005Regular Price $89.45

This Petite Sirah is a dark and full-bodied, deeply concentrated wine, yielding aromas of ripe berry, coffee, grain and spice. On the palate it carries layers of ripe cherry, blackberry and plum. Its finish is long-lasting and harmonious with well-integrated tannins. It makes an excellent accompaniment to beef, game, spicy grilled food or charbroiled meats.

““Probably my favorite in the bunch... Leading with blackberry, vanilla, smoke and earth. The palate shows more jammy blueberry, soft tannins, smoke and charcoal. Great value wine.”

-Zach Padilla (TLS Product Specialist)

ReviewsWith deep purple color, this wine has an exotic aroma of blackberries and smoky bacon which draws

you further into the glass. The first sip shows you Petite Sirah’s silky fruit forward flavors of black raspberry, strawberry, and candied blueberries. The second sip shows you the depth of this wine,

with notes of tobacco leaf, French roast coffee, and blackberry compote smuggling even more fruit that shines throughout this blend. This is a brilliant berry explosion that holds its ground with round

tannins, bacon nuances, and rich French oak.

Castle Rock Petite Sirah2010Regular Price $11.49

Pennywise Petite SirahRegular Price $13.99

Chapel Hill Parson’s Nose Shiraz 2008Regular Price $18.49

As the days get shorter and the weather grows colder we need something for those harvest meals in the fall. This easy drinking, bold and tasty shiraz fits the bill very nicely, and it won’t break the bank. This is one of those “somemore” wines, as in, when you take a sip, you’ll want some more. Deep colour; the bouquet proclaims its regional origins with a generous dollop of dark chocolate along with the black fruits; the palate is a generous replay of the same flavours, and has good overall balance and structure. - JH The 2008 Parsons Nose Shiraz has decadent aromas of blueberries, violets and chocolate dusted with a cinnamon spice. The luscious palate brimming with Satsuma plum flavours seamlessly integrates with the gently textured oak. The finish is long and savoury with persistent velvety tannins.

• 3 cloves garlic, minced• 1 tablespoon dried rosemary

• Salt and pepper to taste• 2 pounds boneless pork loin roast

• 1/4 cup olive oil• 1/2 cup white wine

Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture

and olive oil. Place pork loin into oven, turning and basting with pan liquids.

Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the

wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Recipes From the ValleyRoasted Pork Loin

Recipe from our very own Zachary A. PadillaCertified Sommelier/Asst. Wine Manager at TLS