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 Chateau Bernadotte Haut-Medoc - 2007

The Three Amigos• Steele Wines Cabernet Sauvignon Red Hills Lake County - 2009• Voluptuoso Cabernet Sauvignon - 2010• Delatour Cabernet Sauvignon

$75 Red WineCakebread Vine Hill Ranch Cabernet - 2007

Recipe of the Month is aSirloin Steak with Roasted Potatoes and Asparagus.

April 2012 • Vol. XVI

April Letter From The Liquor Store Staff...If you’re around Jackson these days it seems like winter just won’t let go. Warmer, sunny weather tried making an appearance but the official first day of spring arrived with over a foot of new snow.

Winter enthusiasts rejoice and head back outdoors and we’re all forced to find spring in more creative places. Some sure signifiers of the season are the springtime meals. New produce like asparagus, new potatoes, spinach and strawberries inspire recipes that we look forward to sharing with others. When we take time to come together, we’re most often doing so around a meal. We at the Liquor

Store think that what you’re drinking is just as important as the food you put on your table. Whether you’re sticking with tradition this spring, or interested in trying something new at your gatherings let us

help you find the perfect beverage to compliment your repast.

Mark Your Calendars... April 10th at 6:00 pm is our VIP Tasting! We’re using Riedel wine glasses and

the class will focus on wines from Argentina.

Keep in mind, the Liquor Store can do private events for our customers as well. If you would like to do a tasting at your home for friends and family,

give us a call. We’re available for Weddings, dinners, baby showers, etc.

Cakebread Vine Hill Ranch Cabernet2007Regular Price $104.99

Chateau Bernadotte Haut-Medoc2007Regular Price $24.99

$20 Red WineThe Medoc runs along the western bank of the Gironde estuary, covering a 50-mile

(80-km) strip from the city of Bordeaux to the Atlantic Ocean. Its larger, southern section is known as the Haut-Medoc, and it is here that more fine wine is produced per acre than almost anywhere else in the world. The northern section, once commonly referred to as Bas-Medoc, also produces quality wines, but to nothing like the same extent. Its wines are made under the generic Medoc appellation and are less ambitious and cellar-worthy. That said, significant changes have taken place over the last 25 years, including extensive replanting and the appropriation of winemaking techniques used by the more successful Haut-Medoc producers. This has resulted in some winemakers gaining a

reputation for consistently high-quality red wines that are very attractively priced.

Bernadotte displays a purple colour with hints of violet. This wine gives out intense aromas of black currant, red currant and raspberry. Its feel in the mouth is mellow and its vigour gives it a balance that is as fresh as it is full and long. At the end of the tasting

there is a persistence of black fruit and the sensation of a modern elegant wine.

Our Vine Hill Ranch Cabernet Sauvignon comes from four distinctive blocks of vines – each planted to a different clone – in the acclaimed Vine Hill Ranch in Napa Valley’s gently sloping western benchlands near Oakville. We have purchased these grapes for nearly 30 years, and they have consistently produced superb, long-lived wines. Each block is hand-harvested separately at night to preserve the fruit’s fresh, pure character, and fermented and barrel-aged separately. After assessing the distinctive personality of each lot, we blend the four together to forge a uniquely complex and harmonious wine that speaks eloquently of its provenance.

2007 was an exceptional vintage for cabernet sauvignon in Napa Valley. A dry, mild winter and unusually warm spring prompted early budbreak and bloom, followed by a perfect grape set in June. Summer was consistently mild, with warm days and cool nights, ideal conditions for achieving maximum ripening and flavor development while retaining healthy levels of acidity. A warm early September and a modest crop got the harvest off to an early, fast-paced start, allowing us to pick our four special blocks of Vine Hill fruit between September 18th and 25th.

$75 Red Wine

Cakebread Vine Hill Ranch Cabernet2007Regular Price $104.99

100% Cabernet Sauvignon. Flavors of cocoa and tobacco with hints of leather and spice. A treat with grilled red meats and pasta dishes.

On-Line ReviewsVery deep and extracted, and showing again that 2006 is a vintage capable of making very good wines even it has proven to be more difficult than in recent years, this expressive effort smells of currants, black cherry and hints of tea leaves with a nice dollop of sweet, slightly caramelly oak on top. Supple at entry, then firming up across the palate and tightening without losing its way at the finish, this one boasts classic structure and classic character.

“Blackberry, and black pepper on the nose, with fresh blueberry, blackberry jam, with some black pepper, smoke, charcoal and tobacco on the palate. Beautiful.”

-Zach Padilla (TLS Product Specialist)

On-Line ReviewsA classic Cabernet Sauvignon that can compete with many others from around the world. This wine

has an intense purple color and an enjoyable, complex nose that is reminiscent of berries, spice, cedar, chocolate. The nose carries through to the palate, delivering rich, full texture and berry-

spicy-cedar flavors. It is a well-balanced wine with a lingering, pleasing finish. Serve this with grilled marinated flank steak and baked acorn squash.

Delatour Cabernet SauvignonRegular Price $9.99

Voluptuoso Cabernet Sauvignon 2010

Regular Price $12.49

Steele Wines Cabernet Sauvignon Red Hills Lake County - 2009Regular Price $21.99

The grapes are pressed to stainless steel tank and undergo 2-3 week fermentation with an extended maceration to extract every ounce of flavor. This wine is then laid down in a combination of French and French/American hybrid oak barrels to age for a year and a half before bottling. The Red Hills appellation in Lake County is a new AVA (American Viticultural Area). The iron-rich, red soil of Red Hills is laden with obsidian, a glassy black volcanic rock that glistens in the afternoon sun. Well known Napa Valley grape grower Andy Beckstoffer bought up a piece of the Red Hills AVA, planting it in Cabernet Sauvignon and other Bordeaux varietals with which he is very familiar. We have been receiving clone 6 and clone 37 grapes from Andy since 2002.

Food pairingThis Cabernet Sauvignon would go down wonderfully with a spice-rubbed rib eye steak or rack of lamb.

• 1/2 cup Dijon mustard• 2 tablespoons fresh lemon juice, plus wedges for serving

• 1 garlic clove, crushed through a press• Coarse salt and ground pepper

• 1 large sirloin steak (about 1 1/2 pounds and 1 inch thick), trimmed and cut into 4 equal portions

• 1 pound red new potatoes, halved (quartered if large)• 3 tablespoons olive oil

• 2 pounds asparagus, trimmed

Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature

10 minutes, or refrigerate up to 1 day.

On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and

pepper. Roast until potatoes and asparagus are tender, about 15 minutes more.

While vegetables are roasting, heat remaining tablespoon

oil in a large skillet over high. Remove steaks from

marinade, allowing excess to drip off; cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce

heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce; garnish with lemon wedges.

Recipes From the ValleySirloin Steak with Roasted

Potatoes and AsparagusRecipe from our very own Zachary A. Padilla

Certified Sommelier/Asst. Wine Manager at TLS