Tag Archives: Layer Cake wine

Grillin’ and Chillin’ on the WineGuyMike™ Radio Show© Perfect Wine and Beef for Your Barbeque.

Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/07/10/wine-guy-mike-for-71011/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

This week on the WineGuyMike™ Radio Show© we’re Grillin’ and Chillin’.  The dog days of summer are upon us and I wanted to share with you my thoughts on pairing wines with beef.  Its summer and I’m thinkin’ about grillin’ and chillin’.  When we think about food and wine paired together it is worth putting a little bit of thought into it.  Why?  When you match or pair the right food with the right wine it’s like magic, the wine and food not only complement one another they bring out the best in each other.  So what do you need to know?  Matching wine and food is just a balancing act and here are a few things to think about.  Is the food texture heavy or light, how I will be cooking my meal, and are there any sauces involved?  As for the wine piece of this equation what type of wine do your guests and you enjoy.   

Okay so it’s a beautiful summer day I’ve got some friends and family coming over and I’m in the mood to grill and chill.   Now I am thinking about what type of beef I’m going to select, how I’m going to prepare it, and finally how I’m going to serve it.  The next thing I’m going to consider is the texture of the particular cut of beef that I’m going to serve my guests for dinner.  What makes this thought process fun is when you set down to share your meal with your friends and family and you can let them know about the wine your serving with the meal and why it makes them feel like the special guests that they are.

Now let’s talk a little about steak sauce.  Most folks like to garnish with a steak sauce and this is something to consider as well.  Steak sauce if you will notice on the list of ingredients has a great deal of some form of vinegar included in it, this is a form of acid.  One of the reasons these sauces include vinegar or acid is the fact that acid brings out flavors in food and helps to leave a lingering flavor on your palette.  If I were to recommend a wine with a crème or cheese sauce I would be suggesting a wine with a high acid content that would be medium to full bodied.  A red tomato based sauce such as a marinara would call for a light body red wine, but for this dinner we are grilling steaks.

Just as foods have a texture and firmness wines also have a quality of texture.  Remember we are looking for balance and a synergy between wine and the foods they are paired with.  A full bodied wine bold on texture should not be paired with delicate dishes nor should they be paired with a food dish that is big on flavor.  Big wine and big flavor just don’t work well together, we are looking for harmony.  A mild food dish would do well to be paired with a medium to light body wine.

I’m going to choose some cuts of beef that are my personal favorites.  I love prime grade Top Sirloin; prime grade beef is richer and has a much suppler mouthfeel than the standard grade of beef.  Just as wine has a texture and mouthfeel so does your beef if you think about it. Rib Eyes are another great cut of beef I love, oh that’s right I love all beef.  Beef and wine matched correctly is just a beautiful thing. 

As I share this love affair of wine and beef with you I would like you to note that I really consider the percentage of marbling in particular cuts of beef as I’m choosing the right wines to partner with my guests meal.  

The Chuck Section: Hamburger has a higher fat content and will make a tasty, juicy burger that is well suited for a nice fruit-forward Cabernet Sauvignon.  A Cabernet varietal is a big, powerful red wine that is full in body, rich, and very flavorful.  Cabernet Sauvignon is a wine that imparts flavors of fruits, berries, currants, and plums.  This wine may also exhibit slight spicy nuances.

2009 Layer Cake Cabernet

Layer Cake Cabernet Sauvignon from California

Layer Cake Cabernet Sauvignon from California

The 2009 Layer Cake Cabernet displays a beautiful deep garnet color.  Aromas of blackberry, cassis, violets, cedar, tobacco, and hints of minerals and graphite.  Sweet, densely packed and creamy in the mouth, but with firm, underlying structure that gives lift to the dark berry, chocolate, and coffee flavors.  This is a very lush, soft, complex wine that coats the palate and spreads out on the long, lingering finish.

The Rib Section: A Rib Eye steak that is well marbled is a rich and flavorful will pair well with a bold, spicy Syrah.  Syrah is a big powerful full bodied wine, also known as Shiraz in Australia.  Supple, smooth, rich with well mannered mellow tannins describes the Syrah wines.  Flavor wise a Syrah can be slightly spicy, fruity like black cherries, or some may have a deep nutty flavoring.

2009 Layer Cake Shiraz

Layer Cake Shiraz from the Barossa Valley in South Australia

Layer Cake Shiraz from the Barossa Valley in South Australia

Dark, dense and creamy, complex aromas of black plum, Bing cherry, blackberry and pepper merge with licorice, tobacco, mocha and dark chocolate. This is one inky Shiraz; an explosion of dark, super ripe, wild blackberry, with a touch of cigar box finishing with a mélange of exotic spices. A pure fruit bomb…complete from attack through a long, lingering finish.
The Short Loin Section: Filet Mignon is a lean, delicate cut that is well suited to a nice smooth wine with great body.  The wine Pinot Noir is the grape variety of red burgundian wines; it can produce wines that are incredible.  When aged in oak, it should have a sweetness reminiscent of raspberries, with undertones of vegetation and chocolate.  The wine can stand up to aging for many years.  Pinot Noir at its best will be smooth, full of flavor, and have a beautiful bouquet.

Adelsheim 2009 Willamette Valley Pinot Noir

Adelsheim 2009 Willamette Valley Pinot Noir

Adelsheim 2009 Willamette Valley Pinot Noir

“With its broad array of origins and clones, this wine displays red aromas (candied cherry, pomegranate and raspberry), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, and allspice). True to the Adelsheim house style, this Pinot Noir is elegantly textured with seamlessly integrated, silky, polished tannins.  This is perfect match with any Filet Mignon that you serve.

The Sirloin Section: Boneless Sirloin is a less tender but tends to be more flavorful than other cuts of meat from the loin section.  Malbec is one of Argentina’s finest!  A good Malbec will present itself as fruit forward, medium bodied and flamboyant, I love this red.  Spicy and tannic at its best this wine can be outstanding.

Maipe Malbec

Maipe Malbec

Maipe Malbec – Smooth enough it really doesn’t even need food, and has a 90 point rating. The Mendoza region of Argentina produces amazing Malbec.  In this warm dry climate the Malbec achieves near perfect ripeness and have a silky texture with intense flavors of blackberry, peppery spice, and balsamic herbs. The cooler, well-drained slopes of the hillsides of the region are perfect terrior for the Malbec grape.

The Round Section: An Eye of Round served pepper-crusted and rare is a very lean, slightly chewy cut.  This will pair well with a Red Blend that has great structure. 

Bookwalter Subplot No 25

Bookwalter Subplot No 25

Subplot No 25 –  A great red blend from the Columbia valley comprised of 30% Cabernet 27% Merlot 14% Syrah 9% Petit Verdot 4% Barbera 3% Cab Franc.  Aromatics of currants, dark berries, black plums, mocha and marzipan linger as the wine enters the palate full of ripe fruit flavors, Black Forest cherries, Boysenberries, and dates layered with cola, resin, graphite and a dash of Thai spice. You will experience a lush and full mid palate prelude that leads to a velour like finish.  This wine is great balance of fruit and acidity.

Each lot of wine selected for Subplot is carefully chosen each year after they have made their final blends for their top tier wines.  Bookwalter creates a flavorful, full-bodied yet approachable wine by layering vintages, vineyards and varietals in their Subplot wines.  Press wine from our oldest vineyards are aged longer in the cellar to help soften the tannins and create more mature flavors and wine from their  younger vines and more recent vintages are added to the blend to bring the lush and bright fruit characteristics forward in the wine. 

The Brisket Section: Brisket that is slowly cooked on the barbeque can be buttery, smoky, with flavors that call for the red fruit and fig aromas and full bodied profile of Sangiovese A.K.A. Chianti, but in this case we are going to take it up a notch and go right to the heart of Tuscany and into the Chianti Classico region.  This spicy medium bodied red will exhibit nuances of cherry and raspberry flavor with just the right amount of tannin, acid, and fruit.  A nice Chianti Classico will pair so well with the buttery and smoky flavor of the Brisket.

Castello di Fonterutoli 2006

Castello di Fonterutoli 2006

Castello di Fonterutoli 2006

This wine is a stunning composition of strikingly diverse Sangiovese’s notes, some of which are exclusively found on the Mazzei Estate, and have rarely been tasted before.

This incredible wine has a deep and impenetrable ruby red color.   The wine is incredibly layered, it opens up with subtle hints of fresh spices (black pepper) that develop into perfumes of fresh red fruits (red currant), and followed by more intense dark ripe fruits (plum).  The harmony of flavors is concluded by notes of forest undergrowth and an earthy, musky finale.  This is an unbelievable wine.

The Flank Section: Thin Flank Steak is best slowly grilled over a low flame.  The smoky flavors from the grill and intense beef flavor compliment a Zinfandel.  This full bodied, fruit forward, and spicy wine is one of California’s favorites, and most plentiful.  Berries, cherries, tobacco, oak, and vanilla this wine seems to have it all.

2009 Plungerhead "Lodi" Zinfandel

2009 Plungerhead "Lodi" Zinfandel

2009 Plungerhead “Lodi” Zinfandel – This wine is dark ruby in color with flecks of orange.  The old vine Zinfandel vineyards ripened evenly in the Lodi heat of 2009. This allowed the old vine character to explode in this blend with aromas of jammy raspberry, hints of orange rind, clove, and rich caramel oak. In the mouth, this Zinfandel has flavors of dried strawberry, dark raspberry, plum sauce, cedar, and pomegranate, with hints of white pepper and cherry liquor. The finish is sweet fruit, toasty oak, and lingering warm spices.

Alright head to the store and purchase you beef selection you’ve decided on, stoke up the grill, and open up your wine so it can breathe and be at its best to serve to your guests.  They’ll think they are kings and queens, remember keep the wine in the house in a cool place so they are served at the right temperature. 

WineGuyMike™ raises his glass in a toast to you grillin’ and chillin’ this weekend.  Grill on wine warriors!

"from my grill to yours"

"from my grill to yours"

Join me on a trip to Sangriaville on the WineGuyMike™ Radio Show©, and all things Sangria

Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/07/03/wine-guy-mike-for-7311/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors         

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

Sangria in Sangriaville

Sangria in Sangriaville

This week’s WineGuyMike™ Radio Show© Topic; Sangria.  I would like to wish all of my listeners, readers, followers, and fans a happy 4th of July.  May your celebrations be wonderful and safe.  This week I wanted to share an age old crowd pleaser from around the world that everyone wants to claim to as their national drink.  Who knows for sure but what I can tell you this wine punch is refreshing and approachable for any of your family and friends you have gathered with to celebrate Independence Day.  I’m going to share with you what it is, where it came from, and how it is made.  Join me for a trip to Sangriaville, won’t you?

Sangria is a wine punch that I love because it falls right under the WineGuyMike’s™  rules of order and you may ask what is that, there are “no rules”.  That’s right when it comes to Sangria there are regional, cultural, restaurant, and family influences that incent hostesses and hosts of parties to create their own version of Sangria, whether it’s red or white.

The other thing I like about Sangria is the very definition of this Spanish Punch; Sangría; meaning “bloodletting”.   Okay this stuff sounds dangerous so that means I’m in on this.  All kidding aside this is one of the perennial summertime favorites from around the world, and why not, it’s big on flavor, it quenches your thirst, and it’s a great drink to share with friends at any social gathering.

Spain may lay claim to this drink but upon further research I found that may not exactly be the true story.  A British East India Company traveling in India tasted a drink known as Pac.  This drink that the British discovered had five ingredients that were referred to in its name; Eau de vie, sugar, lemon, water and tea. The British group took this recipe back to the West Indies and the name of the drink evolved into punch.  The French have also laid claim to this drink historically too.

The base of Sangria is a nice table wine that is not expensive.  Typically a wine that is light to medium bodied is what is best to use in Sangria.  In Spain they will use a Tempranillo or a Grenache from the Rioja region, the French will use a Beaujolais or a Gamay, and the Italians will use a Bardolino, Dolcetto, Grignolino , Freisa, or some Lambrusco.

If you prefer a Sangria that is white you might use a Pinot Bianco(Blanc) or possibly a unoaked Chardonnay, Pinot Gris(Grigio), or a Sauvignon Blanc will do nicely as well.  In Spain this is known as Sangria Blanca. 

Next comes the fruit which is sliced or chopped; lemons, oranges, apples, peaches, pineapple, melon, berries, or mangos.  Now it’s time to sweeten things up a bit; sugar, simple syrup, honey, or the nectar from the fruit.  At this point you will add Orange Juice and a splash or two of something fortified, I prefer Brandy, or some spirits followed by ice and something carbonated, my suggestion is seltzer water.  If a person were so inclined they could use a dry sparkling wine in place of the seltzer water.

To prepare Sangria you will slice all fruit thinly and place in you large wide mouthed pitcher or punchbowl and add your other ingredients minus ice and anything that may be carbonated.  Then place in the refrigerator for the day so all the flavors will meld together.  Now before serving you will add the ice and carbonated beverages.

This drink is served in the summertime in most Latin American countries, Italy, and America.  But you can bet where it’s hot even in the wintertime they’re drinking Sangria.  Here are some great Sangria recipes for you to try.

*I would recommend a pitcher with a strainer for the top as it makes the drink easier to pour with the fruit in it.

Here are some of WineGuyMike’s™ favorite Sangria recipes and wines that I recommend to make your Sangria with.

2009 Layer Cake Virgin Chardonnay

2009 Layer Cake Virgin Chardonnay

2009 Layer Cake Virgin Chardonnay

The Layer Cake Virgin Chardonnay is so named because it never comes in contact with any oak. Wine lovers have expressed a shared interest in getting back to what Chardonnay used to be: Clean, crisp, layered, refreshing fruit, a hint of summer, with none of the overbearing heaviness of oak.  If the taste of buttered popcorn is what you crave, you’d do better finding it at the movies than in a bottle of wine.

By taking grapes from excellent vineyards on California’s Central Coast, gently pressing them and fermenting them in stainless steel tanks, Layer Cake produces a wine with the characteristics of some of the greatest white wines including fresh fruit and floral aromas, crisp and refreshing on the palate, plus a long lingering finish.  All of this can be achieved best by not mauling the wine with oak contact.

Layer Cakes Monterey vineyards border the Santa Lucia Highlands.  Shallow granitic soils lend mineral characters and beautiful citrus blossom aromas to the wine.  Cooling winds fill in from Monterey Bay each afternoon, preserving crisp acidity and delicate aromatics.  This is a must drink Chardonnay, Jayson Woodbridge hits yet another grand slam with this “Virgin Chardonnay”.  Extreme value in this wine and Layer Cake wines are now sold at Costco.

Steele Pinot Blanc 2009

Steele Pinot Blanc 2009

2009 Steele Pinot Blanc

As Jed started seeking alternatives to Chardonnay, Pinot Blanc emerged as a personal favorite. This grape is the colorless expression of the red Pinot Noir grape.  The Pinot family have very unstable genetics and the result are the many clones of Pinot Noir, the dusky colored white grape called Pinot Gris and this grape the Pinot Blanc.  Santa Barbara, with its maritime desert climate provides just the right combination of tropical and apple notes, while preserving a crisp acidity that makes it a refreshing food wine.  The grapes are sourced from Bien Nacido Vineyard outside of Santa Maria in Santa Barbara County.  The vines are mature (10+ years) but not old. The vineyard block is one of the westernmost on the property, adjacent to fields of strawberries, cauliflower, and bell peppers.  This end of the vineyard is a little lower in elevation, and most exposed to both fog and coastal breezes.  The fruit is harvested in late September or early October, depending on the year.  Yields rarely exceed three tons per acre. The soil is sandy loam, over a layer of ancient sea bed, filled with shells and fossils.

 Tropical fruit aromas and flavors, as well as peach and melon characteristics and we also find the hallmark green apple character common in Pinot Blanc.  The nose is aromatic with a soft and creamy mid-palate.  Jed ferments his Pinot Blanc in neutral oak barrels, so there is great weight and mouthfeel but the wine is not over oaked.  

2008 Desert Wind Ruah

2008 Desert Wind Ruah

 2008 Desert Wind Ruah

 This wine is crafted from fruit grown on Eastern Washington’s Wahluke Slope, the Desert Wind Ruah is an affirmation of the area’s viticultural prowess.  Their full bodied, Bordeaux-inspired blend is enveloped in a lush core of concentrated blackberry fruit with a hint of anise on the palate.  The wine has hints of toasted oak and spice and a rich garnet color, which is complemented by soft, velvety tannins and a lingering finish.   This wine offers great value and can be found at Costco for under $15.00.

14 Hands Merlot

14 Hands Merlot

 14 Hands Merlot

 The grapes for this wine are sourced from vineyards throughout Washington state, including the Horse Heaven Hills, Columbia Valley, Yakima Valley and the Wahluke Slope.  The fruit is gently de-stemmed, crushed and then allowed to soak in its cool juice to maximize flavor extraction.  The wine was aged in a combination of American and French oak barrels for 12 months.  Barrels ranged in age from new to 4 years old.  All varieties were vinified and aged separately.  Blending occurred near bottling to enhance mouth-feel and complexity.

 “14 Hands Merlot offers classic Washington aromas of blackberries and black cherries.  Expressive flavors of dark stone fruits are joined by subtle notes of cocoa and toast. While soft and approachable, this wine maintains a sturdy frame of tannins.” A classic Washington State Merlot dominated by notes of blackberries with nuanced hints of cherries and spices to add complexity and depth. Luscious and velvety on the tongue, a very sensual wine.

 Lemon Sangria

Ingredients:

  • 1/2 Cup Superfine Sugar
  • 2 Lemons, sliced
  • 6 oz Lemon Juice
  • 4 oz Cognac
  • 1 liter seltzer water
  • 1 Bottle Red Wine

Directions:

Cut lemons into slices and add to the mixture of wine, 7 up and Cognac and sugar.

Peach Sangria

Ingredients:

  • 1 bottle white Wine
  • 3 ounces Brandy
  • 2 ounces Triple Sec
  • 1/2 cup orange juice
  • 1 cup pineapple juice
  • 1 ounce Simple Syrup or to taste
  • 3 oz peach puree
  • Fresh sliced peaches or berries for garnish

Directions:

Combine all ingredients but garnish and chill overnight or at least 8 hours.

Raspberry Mango Sangria

Ingredients:

  • 1 Bottle Spanish Red Wine
  • 1 Mango, sliced
  • 2 cups of fresh raspberries (or thawed frozen)
  • 1 lime, sliced
  • 3 oz brandy
  • 2 tbsp of suberfine sugar if desired
  • 1 Can club soda

Directions:

Combine all ingredients in a bowl or pitcher except for the club soda. Let sit in refrigerator over night or at least 8 hours.

Add club soda just before serving.

Classic Sangria

Ingredients:

  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 lime, sliced
  • 2 tablespoons superfine granulated sugar
  • 1 bottle spanish red wine
  • 1/2 cup cognac
  • 1/4 cup orange liqueur
  • 2 tablespoons orange juice
  • 1 cup chilled seltzer water

Directions:

Wash and slice fruit. Dissolve sugar in cognac and orange luqueur. Add sugar, cognac and orange liqueur and fruit to a pither or punch bowl. Pour in wine. Stir to mix in fruit.

Add seltzer just before serving and add ice cubes if desired.

White Sangria

Ingredients:

  • 1 bottle fruity white wine (avoid an oaky white)
  • 1 pear
  • 1 Granny Smith apple
  • 1 lime
  • 1 lemon
  • 1/4 cup Grand Marnier
  • 2 tablespoons superfine sugar ta
  • 1 cup club soda or ginger ale

Directions:

Dissolve sugar in wine and add grand marinier. Wash and thinly slice the fruit. Add to wine. Refrigerate overnight or for several hours at least. 

Add club soda or ginger ale just before serving.

Sangria de Cava

Ingredients:

  • 1 bottle of Cava (Spanish sparkling wine)
  • 1 cup orange juice (
  • 2 oranges, thinly sliced
  • 2 apples, cut in chunks
  • 1 cup of water
  • ½ cup of sugar
  • 6 not cinnamon sticks
  • crushed ice
  • mint leaves

Directions:

Put sugar, water and cinnamon sticks in a sauce pan and heat until sugar is dissolved (simmer about 5 minutes).

Let mixture cool and remove cinnamon sticks

Slice fruit and prepare orange juice. Combine all ingredients except for ice and mint, and let chill several hours.

Garnish with mint and serve with ice.

Lambrusco Sangria

Ingredients:

  • 1 Peach, slived
  • 1 plum, slived
  • 1 lemon, sliced
  • 1 cup of freshly squeezed orange juice
  • 2 bottles of Lambrusco — frizzante red Italian wine
  • 1/2 cup of brandy or fruit schnapps

Directions:

Combine all ingredients in a pitcher or bowl with ice and serve.

From My Table to Yours™, have a great 4th of July and I hope you enjoy these wonderful Sangria delights!

"from my table to yours"

"from my table to yours"

Good people doing great things with wine, Charity Case Wine with Pat Woodbridge on the WineGuyMike™ Radio Show©

Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/06/19/wine-guy-mike-for-61911/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors         

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

Charity Case Foundation

Charity Case Foundation

Each week on the WineGuyMike™ Radio Show© I have the pleasure of hosting guests who are always special in their own unique way.  Whether these individuals are great winemakers or farmers who grow the finest grapes, these individuals are almost always game changers in some way, shape, or form no matter what they do in the world.  This week’s show was no different and in fact I found this story to be extraordinary.   The organization that I’m sharing with you this week is very special; this is a story about good people doing great things with wine.  In this “wine case” I’m talking about Charity Case Winewww.CharityCaseFoundation.org

Pat Woodbridge was my special guest this week.  Pat is the mother of Jayson Woodbridge, our friend who is Proprietor/Winemaker of Layer Cake Wines and famous for his cult wines Cherry Pie and Hundred Acre.  Pat was charged with the mission of assembling all the paperwork and legal documents in order to form this foundation – a process which took the better part of a year.  Pat was kind enough to take time out to be a guest on the WineGuyMike™ Radio Show© and share the Charity Case Wine story with you and I.

Charity Case Foundation was formed in 2008, during a difficult rainy vintage in Napa wine country.  When fruit is picked after rain, there is more moisture in the soil, which results in the plants absorbing the water into the grapes.  In order to correct the dilution, winemakers will remove juice from the fermenters to concentrate the remaining solids before fermentation begins.  This is called Saignee (French for ‘to bleed’).  In 2008, there was a lot of it around.

Layer Cake Wine

Layer Cake Wine

Jayson Woodbridge and Helen Mawson of Hundred Acre, Layer Cake, and Cherry Pie wines contacted other vintners in the Napa Valley area to see if they would donate the juice in order to create a wine which could be sold for the long term support of Napa Valley Charities.  The response was overwhelming with dozens of vintners contributing almost more than could be handled.  The Charity Case wine label was designed and the non-profit wine with all volunteer help from Napa Valley was launched.  In 2008 and 2009, a Napa Valley Rose blend was created from several varieties of red grapes from in and around Saint Helena.  In 2009 the group found exceptional Sauvignon Blanc grapes in St. Helena that needed a home.  In 2010, a group in Napa Valley donated 10 tons of Chardonnay and this Charity Case Wine will be released very soon.

Once Pat had everything in place, she joined forces with Helen Mawson, Jayson’s partner and fellow winemaker, Sheila Dougherty, a veteran of charity work and manager of the Wolfe Center, a treatment center for teens with addiction problems.  The fourth member of the troop is Peggy Garcia, executive assistant for Jayson, who heartily threw herself into the fold.  The four of them have worked tirelessly for Charity Case Foundation.  All services are volunteered, and all net proceeds go to the charities.  WineGuyMike™ Radio Show© friend Laura Kirkham and her Laura Kirkham Agency joined the group in October of 2010, offering pro bono public relations assistance to tell the Charity Case story.

Charity Case Wine

Charity Case Wine

The Charity Case Foundation is devoted to raising funds through the sale of small-production, specially crafted wines to support local non-profit organizations, providing services to children in need and their families.  The Foundation’s motivating philosophy is to get all monies raised to those in need, without dollars spent on marketing, bureaucracy or other hidden expenses, which take away from getting the donations – in their entirety – to those who actually need them. 

The wines, labels, bottles, corks storage, shipping and marketing efforts for The Charity Case Foundation are done entirely by volunteers.  Charity Case has no salaried employees, meaning that all of the proceeds go directly to the charities.  Who are this year’s recipients of proceeds in their entirety raised by The Charity Case Foundation?

Wolfe Center

Wolfe Center

The Wolfe Center is a community based Drug And Alcohol Program for teens and families in Napa County.  http://www.wolfecenter.org/programs.html

Cope Family Center

Cope Family Center

Cope Family Center is the first stop for families in crisis.  http://copefamilycenter.org/

Aldea Children and Family Services

Aldea Children and Family Services

Aldea Children and Family Services supports and empowers young people with serious social, mental, and behavioral difficulties to grow to be independent, productive adults.  http://www.aldeainc.com/

Foster Kids Fund

Foster Kids Fund

Foster Kids Fund (FKF) is an all-volunteer non-profit community organization, dedicated to enriching the lives Napa County children in foster care.  http://www.fosterkidsfund.org/about.html

The Charity Case Foundation is determined to provide raised donations to those in need in the way they should be given:  in their entirety.  www.charitycasewine.org

Before I get into the wines for today’s show I would like to give a shout out to all the Father’s out there and say Happy Father’s day to you.  I want to also share a personal thought with you today.  I strive to follow the example of the great folks at Charity Case Foundation and think about serving others, please join me in this mission.

Today’s Charity Case Wines

Charity Case Rosé 2008

Charity Case Rose 2008

Charity Case Rose 2008

Charity Case Rosé is a complex, elegant wine.  This wine has aromas of dried strawberry, rhubarb, and kaffir lime peel that fill the nose.  The palate will first taste flavors of cranberry, strawberry and red raspberries fill your mouth, then a long lingering finish of orange blossom and hints of delicate white pepper leave you wanting and needing more of this delicious wine.  Pair a recipe with this wine; http://wineguymike.storetotable.com/

Charity Case Sauvignon Blanc 2009

Charity Case Sauvignon Blanc 2009

Charity Case Sauvignon Blanc 2009

Charity Case barrel fermented 2009 Sauvignon Blanc is a luscious wine that has balance structure.  On the nose of this wine is a blend of ripe gooseberry, apricot and lemon zest.  The palate is viscous and full-bodied with hints of pineapple, melon and coconut, with a long, creamy finish.  This may be the Pina Colada of wine, yum!  Pair a recipe with this wine; http://wineguymike.storetotable.com/

I want to thank the Charity Case Foundation for all that they do.  Please join me and raise your glass in a toast to Pat Woodbridge and all the other good people involved in the Charity Case Wine and Foundation, Salute.

The Charity Case Wines receive The WineGuyMike™ Seal of Approval©

"Happy Father's Day"

"Happy Father's Day"

Don't miss Sunday's radio show, Layer Cake wine's Jayson Woodbridge with WineGuyMike

Jayson is an amazing winemaker and a person that is a driven talent. You will want to hear what he has to say.  I know that I did and I wasn’t disappointed.  Tune in Sunday morning at 10:00AM MDT Trail 103.3FM or Fresh 104.5FM.  Live stream the show www.Trail1033.com or podcast will be available to listen at your convenience.