|
RESTAURANT OF THE MONTH | |
Pocket Bistro
6401 Riverside Blvd.
Sacramento, Ca 95831
(916) 391-7990
|
|
UPCOMING EVENTS | |
(Sun)Jun 26th-Music In The Vines
(Sat)July 30th - PG Movie Night
(Sun) Aug14th - Ribs N Reds
|
|
Pouring events you can find us at....
(Sat)May 7th-Camelia Sugar Mill Event
(Sat)May 14th - Rotary Club event
(Sat)June 4th-Raley'sGrape Escape
(Sat)June 25th - Sacramento Zoo
If you are at these events, please stop by and say hello.
For more information on the events above, please visit our website at http:/www.scribnerbend.com
|
|
|
Greetings!
We cannot believe it is May already. Where has the time gone? Hopefully, we have left the rain behind us and are in store for beautiful California weather. Mark is anxious to get his last crops in the ground as are all of the other Delta farmers. Fortunately, the grapes did not have frost damage and because of this they look amazing. BOTTLINGS We would like to again thank our Benders for their help with bottling. They are gracious enough to offer their time and support. Our new bottling included: -2010 Fiano -2010 Pinot Grigio -2010 Chardonnay -2008 Tempranillo The flavors of these new wines are superb. We think you will love them. CONTRIBUTIONS Due to your continued support and patronage here are a few of the charities that we help contribute to: Sutter Hospital, Special Olympics, Make A Wish, March of Dimes, Big Brothers- Big Sisters, Sacramento Fairytaletown, Sacramento Zoo, and various schools throughout The Greater Sacramento area. |
* * * NOTES FROM THE WINEMAKER * * * | | |
Post Crush --
The 2010 Vintage has been laid to rest; and now the real work begins. Pinot Grigio, Fiano, and Chardonnay must be prepared for bottling. The first two varieties are ready to go, but there is one additional step necessary for variety Number Three. The Chardonnay must first go to barrel on fine lees and must be stirred and topped twice monthly until the desired tast profile is realized. We then pump the Chardonnay to a stainless steel holding tank and begin the processing which is necessaryto ensure that the wines are both heat and cold stable. From this point onward the three varieties are handled identically.
All wines contain some protein. This material is derived from the flesh of the grapes and from the presence of yeast and other residual microbial materials which remain in the wine following the end of fermentation. If this protein is not removed from the wine prior to bottling, the wine may become cloudy or hazy especially if the bottle is stored in a warm environment (e.g., on top of the fridge, in the trunk of a car or in an overhead cabinet). This hazy wine is said to be "heat unstable". While the appearance of haze does not affect the aroma or taste of the wine, it offends the eyes and,therefore,the perception of how the wine will taste. Similarily, most wines contain an excess of Tartaric Acid (the primary fruit acid present in grapes): and this material is less soluble in an alcohol solution (i.e., wine),especially at colder temperatures (e.g., refrigerated). The consequence of this insolubility is the appearance of crystals or what the consumer perceives as "broken glass" in the bottom of the wine bottle. Any wine showing the presence of crystals in the bottle is said to be "cold unstable". Again, the presence of crystals in the wine does not affect either the aroma or taste of the wine; but it is true that "we taste with our eyes".
(More to Follow in our next newsletter)
ASK THE WINEMAKER:
If you have any questions, for our winemaker, please email him at Bill@Scribnerbend.com. Your question may end up in our next newsletter.
TO READ MORE ABOUT OUR WINEMAKER, PLEASE VISIT THE WINEMAKER SECTION ON OUR WEBSITE.
|
| * * * BRIDAL CORNER * * * | | |
Here is a little note to my brides and grooms who are getting married this year.
Take time to savor your wedding.
So many couples report that their wedding was a whirlwind that they barely remember. Consider building time for reflection- whether it is a scheduled time between ceremony and reception where the two of you will enjoy a glass of champagne, or the moment when you change into your getaway clothes.
Talk to each other during the reception about what you are enjoying and who you've talked to. That evening take a few moments to write down what you remembered about the day. The day will be over before you know it.
|
|
|
MINTED STRAWBERRIES WITH "SBV" 2009 CHARDONNAY
6 cups strawberries
1 cup sugar
2 bunches fresh mint (1 1/2 oz).
2-3 cups Scribner Bend 2009 Chardonnay
Fresh mint sprigs
1. Halve large berries; leave hulls on a few berries. Place berries in a large bowl, sprinkle with sugar and cover bowl with plastic wrap. Let stand at room temp at least 1 hour, stirring once or twice.
2. Remove mint leaves from one bunch of mint. Stack 6-8 leaves together; roll the stacked leaves. Slice across the roll to create narrow strips. Repeat with remaining leaves, Add the shredded mint to strawberries just before serving.
3. To serve, evenly divide the minted berries and juices among 8 glasses; pour wine over berries until just covered. Garnish with mint sprigs. Makes 8 servings.
|
|
DID YOU KNOW . . . . . . .
In the 1600's thermometers were filled with brandy instead of mercury? |
|
|
