W I N E C L U B N E W S L E T T E R | F E B R U A R Y 2 0 1 3

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W E H O p E Y O U R N E W Y E A R is off to a great start with family, friends, and of course, great wine! With much anticipation we are finally releasing the 2011 vintages of the Mixed Blacks and Old Vine Zin.

We are also proud to announce a 93 point score on our 2010 Napa Valley Petite Sirah. There is only a small allocation reserved for club members, so be sure to stock up before it’s gone. Cheers! - Girard Club Team

F E AT U R E d R E C I p E :

Veal Osso Buco

Ingredients:• 1 sprig fresh rosemary • 1 sprig fresh thyme • 1 dry bay leaf• 2 whole cloves • Cheesecloth • Kitchen twine, for tying the veal shanks• 3 whole veal shanks • Sea salt • Freshly ground black pepper • All purpose flour, for dredging • ½ cup vegetable oil • 1 small onion, diced • 1 small carrot, diced • 1 stalk celery, diced • 1 tablespoon tomato paste • 1 cup dry white wine • 3 cups chicken stock • 3 tablespoons fresh flat-leaf Italian parsley, chopped • 1 tablespoon lemon zest

Preparation:1. Place the rosemary, thyme, bay leaf, and cloves into cheesecloth

and secure with twine. This will be your bouquet garni.

2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

3. In a large Dutch oven pot, heat vegetable oil until smoking. Carefully add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

4. In the same pot, add the onion, carrots, and celery. Season with salt to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of chicken stock and bring to a boil.

5. Reduce heat to low, cover pan and simmer for about 1 ½ hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about ¾ the way up the shank.

6. Carefully remove the cooked shanks from the pot and place on a serving platter. Cut off the kitchen twine and discard. Remove the bouquet garni from the pot. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

U p C O m I N G TA S T I N G R O O m E V E N T S

Mark Your Calendar!

That’s Amore March 9th 1-5pm

Taste of the OrientApril 13th 1-5 pm

Sip n’ Slider May 11th 1-5pm

M I X E D R E D & W H I T E W I N E S P R E F E R E N C E

2 0 1 2 N A pA VA L L E Y S A U V I G N O N B L A N C - N E W R E L E A S E

Aromatics of tropical fruit, bright citrus, and lemon peel. On the palate the citrus and tropical notes shine through with flavors of lime zest, grapefruit, and mango. Bright, natural acidity helps cleanse the palate.

Winemaking: 2012 was a phenomenal year for Sauvignon Blanc. We had higher yields in most of our vineyard sources than the last few vintages, with a favorable balance of acidity with bright citrus notes.

Recommended Food Pairings: Try alongside risotto with lemon shrimp, roasted garlic, and goat cheese.

Composition: 100% Sauvignon Blanc

Appellation: Napa Valley / Alcohol: 13.9% / pH 3.27 / TA 6.4/100ml

Retail Value: $18.00

Club Price: $14.40

2 0 1 1 O L d V I N E Z I N F A N d E L - N E W R E L E A S E

Our ever popular Old Vine Zinfandel is a medium-bodied, lush wine with well-integrated tannins and balanced acidity. Aromas including black cherry, pipe tobacco, cinnamon, and allspice lead to a juicy palate. Bold flavors of blackberry and clove are evident in the long finish.

Winemaking: Sourced from old vine plantings at Godward Vineyard in the Calistoga region of Napa Valley, as well as Morgan Vineyard and Harris Blue Ridge Vineyard in Southeast Napa.

Recommended Food Pairings: Savor this Zin alongside duck breasts dressed in tamarind sauce with a side of pickled daikon salad. For a simpler pairing, enjoy a glass with beef chili.

Composition: 95.5% Zinfandel, 4.5% Petite Sirah

Appellation: Napa Valley / Alcohol: 15% / pH 3.77 / TA 0.68g/100ml

Aging Potential: 4-6 years

Retail Value: $28.00

Club Price: $22.40

2 0 1 1 m I x E d B L A C k S - N E W R E L E A S E

The aromatics are both sweet and savory showcasing hints of roasted meats, clove, and boysenberry, with a palate reminiscent of blackberry pie. The finish expresses interwoven notes of pomegranate, cinnamon, and toasted vanilla. Coming from a less ripe vintage, this wine showcases more of the Zinfandel and Rhone varietals that we believe are part of this field blend. In previous vintages, we had seen Petite Sirah take a front seat, adding more weight and complexity.

Winemaking: This wine is sourced from the century-old, head pruned vines of the Godward Vineyard in Calistoga. Girard is the exclusive source for this small block of inter-planted varietals from turn of the century vines.

Recommended Food Pairings: Pair with our featured recipe, veal Osso Buco.

Composition: Field blend; believed to be Petite Sirah, Zinfandel, Syrah, Grenache, Mourverde with traces of other red and white varietals

Appellation: Napa Valley / Alcohol: 15.2% / pH 3.48 / TA 0.645g/100ml

Aging Potential: 6-9 years

Retail Value: $55.00

Club Price: $44.00

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