Memphis Cork It! 2012

View Magazine Onlinewww.MemphisCorkIt.com

The BirTh of

Cool

Cuestion Everything

lionello MarChesi interview

a Conversation with

MarC Gasol

Chefs’ Favorite Memphis BBQ

Northern Italian with a modern twist

- amazing atmosphere & hand selected wines -

monday - saturday 4pm-til2285 s. germantown rd.germantown, tn 38138

901.753.4017

elfosrestaurant.com

NORTHERN ITALIAN CUISINE

FroM the Publisher

To my fellow wine and spirits lovers, Prepare yourselves for several radical, exciting changes with this issue of Cork iT!

The community feedback shared with us has been enlightening. We discov-ered that our focus on wine has been a little close-minded and that wine is just one element of your dining-out-experience or when entertaining at home.

Like many of you, for an evening out with friends, i typically start at the bar with a cocktail and move on to wine with my meal. After dinner, it could be a scotch for some or a cordial, Port, Baileys and coffee or a digestif. Cork iT! so far has highlighted only one aspect of that experience, whereas now, we are tak-ing an all-encompassing approach to your entertaining occasions. We have decided to expand our coverage and include various kinds of spirits, so that we will channel our readers into a wider range of beverage choices and, we hope, new pleasures.

our focus remains the education and knowledge of the consumer, to provide as many legitimate opinions and philosophies as possible to the audience, and to encourage our readers to choose their own paths among a wider range of possibilities. So, come along on our journey as we delve into the world of wine AND spirits.

in this issue, some restaurants paired a signature dish with a spirit or beer or both. Contrary to what many diners assume has to be a specific wine pairing, sometimes the best choice to highlight a food selection isn’t just one wine or even a wine at all. Not sure what the best choice is for your meal? Ask your server or the restaurant’s wine director – they are usually your best sources of information.

Additionally, please take note of our local specialists in the Memphis roots and Columns sections. our city offers an amazing depth of professionals who are eager to share their wisdom and insight. And don’t worry if you disagree with them at times; it’s a matter of personal preference and tastes. We ask you, however, to keep an open mind and explore what is new and unfamiliar.

i always encourage you, the readers, to let me know if you want to see some-thing different that we haven’t showcased yet or if you have any comments. And let your favorite restaurants and wine and liquor stores know that you read about them in Cork iT!

Published by Memphis Cork ItP.O. Box 31568, Knoxville, TN 37930

865.531.3941

PublisherAllison Jacob

[email protected]

Chief ContributorChris Thorn

Assistant EditorElizabeth Jones

Production ManagerKaren Tobias

PhotographersAnde Demetriou, Gemini Multimedia

Featured Photographer

Christen Jones Photography

©2011 Jacob Marketing Inc. All rights reserved. Reproduction or use of editorial or graphic content in any manner without written permission of Jacob Marketing Inc. is strictly prohibited. All articles are property of Jacob Marketing, Inc. Reproduction in whole or in part without permission from Jacob Marketing, Inc is strictly prohibited. Photographs used in Cork It are provided and copyrighted by their respective owners and may not be reproduced without the owner’s permission. Jacob Marketing, Inc., dba Cork It, is not responsible for any errors, misprints, misquotes, or omissions. All rights reserved.

Don’t miss Memphis’ latest collaborative website, www.MemphisCorkIt.com, featuring every local wine event you don’t want to miss. Keep your schedule packed with tastings, dinners, and terrific charitable events around town. See the magazine online and preview up and coming new advertisers in our area. Stay up-to-date with the latest wine and food related happenings on the blog!

Visit Us Online Atwww.MemphisCorkit.com

facebook @ Cork it Magazine Memphis

On the COVer: Cover Photo by Christen Jones

43 - A Conversation With Marc Gasol

58 - Cuestion everything

61 - Lionello Marchesi interview

4 - The Birth of Cool

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57 ArouND The ViNe

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ContentsTAKE A LOOK INSIDE THIS ISSUE

If you asked Alchemy Memphis owner Bert Smythe the simple question “Why?” his reply would be: “Because no one else in Memphis was doing the artisan cocktail with the degree of creativity and correctness that we try to. And our plan is to continue to elevate the program as we go.”

Welcome to Alchemy Memphis, where the night isn’t over until they say it is.

Alchemy Memphis opened its doors at 940 S. Cooper, in the Cooper-Young historic District, on November 12, 2011. The definition of the word ‘alchemy’ is any magical power or process that transmutes a common substance, usually of little value, into a substance of great value. Quite a few would agree that’s exactly what Smythe has done.

When Bert and his wife, Shantih, envisioned the bar and restaurant over 5 years ago, their research was both work in the name of their quest and a damn good time for the researchers. After visiting a lounge-y hotspot in New orleans and shortly afterwards, experiencing the meticulous and inspired drinks from an inventive cocktail bar in San francisco, the Smythes had a vision of combining these elements with the relaxed welcoming atmosphere Smythe is known for in both of his other ventures, Mcewen’s on Monroe and Mcewen’s oxford. This mystical combination eventually led to the creation of Alchemy, which has quickly become the hottest spot in town.

While the idea for Alchemy was gestating, the pair took numerous adventures around the country visiting artisan and classic cocktail bars and restaurants, and tasting original drinks and re-creations of the classics. They absorbed the atmospheres, methods, and tricks of the trade and incorporated them into a one of a kind experience that greets patrons within the walls of Alchemy Memphis today.

how do they accomplish this transmutation of base ingredients into gold? first, let’s talk ingredients. fresh juices? A must. And by that they mean, fresh-squeezed, in house, every day, juices. furthermore, this degree of attention to detail applies across the board – syrups, purees, high-end call brands,

you name it. even the “house” whisky is from a selected barrel, chosen by the team at Alchemy Memphis. Technique is key, along with unswerving attention to detail. Bar staff are tested weekly for consistency and to sharpen expertise. And their pride in providing excellent, knowledgeable service is apparent to everyone who walks through the door. Another declaration of Alchemy’s dedication and on-going commitment is their relationship with one of America’s top mixologists, Andy Seymour of akawinegeek (http://www.akawinegeek.com). his reputation and experience bring a wealth of depth and diversity to the cocktail program at Alchemy Memphis and with his partnership, the good just keeps getting better. Andy visits regularly to continue working with the bar staff by conducting mixology sessions including advanced training and education. The focus on excellence embodies Alchemy Memphis’ commitment to their customers.

Many of the drinks on their exciting and intriguing list are originals all their own. There are a few spin-offs from classics and of course, true classic cocktails are always available. All they ask of you is to remember that a great deal of attention and detail does go into the creation and presentation of your libation, so please be patient with them throughout the process. That’s easy to do because it’s way too much fun to watch the action behind the bar as it happens!

Meanwhile, the delectable small plates menu crafted by executive Chef and Managing Partner Karen roth will keep you captivated and satisfied. This was another part of the plan … to pair the cocktails with the food. The Smythes personally prefer a small plates format of dining, allowing diners the chance to taste multiple menu items as opposed to being committed to a single entrée. in the words of Ben McLean, General Manager and Managing Partner, pairing the cocktails with small plates enhances the atmosphere of Alchemy’s vision. The plates blend seamlessly – and magically – with the cocktails. in this case, all that glitters is gold.

Speaking of, have you seen the place? Word on the streets has a common theme: stepping into Alchemy is like stepping outside of

Memphis into another big city. Some say Los Angeles, some say New York. All say walking through the door into Alchemy Memphis is akin to crossing the threshold into another world. Soaring ceilings, exposed beams and ductwork, richly stained concrete floors. A remarkable birch bar top with an industrial pipe rail for its footrest. Tall comfy barstools and cushy banquettes throughout the bar and dining area, and even with all of this, you haven’t even reached the Back room yet. Think dim lighting, a generous leather sofa, comfortable armchairs, and black and white photography that’ll surely draw a grin. All of this is the work of Amelia Carkuff of Carkuff interiors (http://carkuff.com). her vision gives Alchemy Memphis a beauty that draws you in and keeps you relaxed while you’re there.

red Deluxe Brand Development (http://reddeluxe.com/site/) contributed to the name and to the branding ideas. if you happened to catch the Mardi Gras spec, or even the Anti-Valentine’s Day one, you’ll see how their vision segues perfectly with that of the Smythes and the rest of the team.

Ahhh, Alchemy …. The reviews keep pouring in and guests continue flooding through the doors. A few must knows: Alchemy does not accept reservations but operate as a first-come/first-serve establishment. They will work with larger parties planning events or celebrations or whatnot. Valet service is offered for $7. Alchemy Memphis opens at 4pm every day of the week and the kitchen is open until 1am Monday through Saturday and until 10pm on Sunday. The bar … well, that mostly remains up to you. And the City of Memphis laws, of course.

So, if you haven’t been by yet, what are you waiting for? And if you have, when will you be back? See you soon. i’ll be the one with the mischievous grin, shadowed only by my scrumptious Two-one-Two.

COOl the BIrth

------- of the -------

By Michelle Manker

arounD town

East MEEts Wang’s WinE Pairing DinnEr March 29, 2012benefitting Wings cancer foundation at Wang’s Mandarin house

arounD town

Swine & wine 2012

it’s no exaggeration that Andrew Michael italian Kitchen’s annual Swine & Wine event is my most favorite meal of the year.

Pig & vino, need i say more? each year i always leave thinking “how are they going to top that next year?” & each year they

do. Swine & Wine is not just a delicious meal but it’s also paying respects to the pig. To use only part of an animal & throw

the rest out is disrespectful of the life it gave for us to be fed. it’s truly obscene. Chefs Andrew Ticer & Michael hudman not

only pay respects to such a delicious animal, they elevate it. Blood sausage, guanciale, lardo, mortadella, corn nuts, pork

rinds....wow. every bite was fantastically porktastic. i loved the whimsy of pairing the charcuterie platter with PBr. Sure a wine

could have gone with it but honestly an ice cold beer & piggy treats are a perfect match. i was so in love with the pig ear

salad that i wolfed it down before i could snap a pic so i’m jumping ahead to the cannelloni, spinach soubise wrapped in

braised pig skin with trotters in a ham brodo. Yes i said pig skin. it was rich, succulent & almost creamy. Paired with the Cooper

Mountain reserve Pinot Noir 2009 Willamette Valley, wow. The wine exploded with fruit, earth & acidity after a bite of the rich

cannelloni.

After that course we had crepinette of pig heart & snout over a sauerkraut puree with whole grain mustard “caviar”. There

was sweet, sour, spice, brininess that was bracing against the rich texture of the heart & snout. The puree really worked here

as a counterbalance against the pig. The leathery, dusty earthy darkness of Montecillo rioja was brilliant with the mineral

nature of the heart & snout. Next was jowl of pork with a blood & beet risotto. it was a gorgeous plate. The bright red color

was so vibrant against the rich jowl. Some may find this dish strange but honestly it was just like eating bacon or pork belly.

The fat was creamy & succulent while the risotto brought an earthy sweetness. The last course of popcorn gelato with pork

fat caramel, chocolate blood torte with peanuts was rich, sweet & just plain fun. Paired with the sweet unctuous felsina Vin

Santo was like a dream. i wish more people were into dessert wines.

from “MidtownStomp” a blog by Michael hughes

AndreW MIchAel ItAlIAn KItchen AnnuAl event

arounD town

COrk It DeBUt PArty At elfO’sNoV 22, 2011

i am ashamed to say that i had not been able to enjoy these delightful events that Southwestern has been putting on until now. imagine

my surprise, even more, after learning that beer was enjoying an undefeated record moving into the fourth dinner. Luckily, my man Billy

huddleston was representing wine this evening. he was up against a formidable opponent in Michael Barzizza, Tennessee’s first Cicerone,

a certification for Beer quite similar to the Sommelier program. Chef Ben hickey from Amerigo laid out a wonderfully balanced menu

consisting of a golden tomato soup followed by a mixed green salad with a sharp vinaigrette, some tasty watermelon radishes and blood

oranges. entrée courses were especially superb; a sous vided pork belly accompanied by truffled cornbread and succotash, followed by a

roasted hanger steak with sunchokes and a mixed mushroom ragout. Dessert was a lemony tart with blueberries; very refreshing! Attendees

vote on the pairings for each course, one beer and one wine. This dinner was a close one, with beer winning the first two courses and wine

winning the last two courses. it was left up to dessert, but alas, beer took home another course and another victory. i have personally issued

a challenge to Michael, and next time we are going to take one home for wine.

by Chris Thorn

beer -vs- wine

SouthweStern DiStributing PreSentS the

Beer vs. Wine Dinner at amerigo

april 10, 2012

arounD town

JOe’s PAssPOrt tO OregOn WIne tAstIng aT The UniverSiTy ClUB - FeB 23, 2012

937 south Cooper street, MeMphis tn 38104(901) 278-0278www.sweetGrassMeMphis.CoM

sweet Grass

vIctory BreWIng, golden MonKey, BelgIAn-Style Ale And SteAMed MuSSelSBecause of our relentless commitment to serving the best beers available, we paired this dish with Victory Brewing Company’s Golden Monkey Belgian-style ale. The herbal, fruity notes of this incredibly balanced beer make it a perfect pairing with the aromatic, slightly sweet and spicy broth of the mussels.

SAIntSBury, chArdonnAy, cArneroS, 2009 And JuMBo luMp crAB cAKeSThe recent addition of Saintsbury Chardonnay to our list makes for this pairing. Because it is bottled without filtration, Saintsbury has vibrant fruit character and a richer mouthfeel. This combination creates a balance that is perfect for the lush sweetness of the crab and the bright, crisp flavors of the succotash that accompanies it.

MIllBrAndt, “trAdItIonS”, SyrAh, coluMBIA vAlley, 2007 And our country FArMS QuAIlWe paired the quail with Millbrandt Traditions Syrah. incredibly versatile, it can be paired with anything from rabbit to duck without hesitation. The addition of Petite Sirah creates a dark, dense complexity with the jammy fruit and spices of this Syrah, enabling it to hold up to the big, rich flavors of the quail and brussel sprouts.

www.circamemphis.com

901.746.91306150 Poplar AvenueMemphis, TN 38119

940 s. Cooper, MeMphis, tn901-726-4444alCheMyMeMphis.CoMalCheMy

gulF grouper WIth SuMMertIMe gAzpAcho pAIred WIth the AlcheMy MoJItoMade with Cruzan rum, muddled mint leaves, fresh

lime and real cane sugar. The refreshing nature of any

classic mojito is perfect alongside the infused flavors

of our summertime Gazpacho and the lightness of the

cocktail allows the grouper to show through, while the

subtle hints of lime peek through.

crISpy cured pouSSIn over pozole pAIred WIth our MAxIMuM AFFAIrA delightful blend of Pueblo Viejo Tequila, elderflower, Punt

Ymes, lemon juice, Agave nectar. There is an elegance in this

cocktail that elevates the dish, once considered peasant food.

The aromatics of this drink stand out among the crowd, floral

and herbaceous with the sting of Tequila and rounded by the

sweetness of the Agave.

pAn SeAred dIver ScAllop, WAterMelon, And leMonAIde AIolI pAIred WIth the MAIn Street ShAKedoWnA fun summer concoction of hendrick’s Gin, Cucumber,

Ginger and Lemon; The playful spirit of this beverage is

great all by itself, but pair it with the watermelon and softer

aioli and watch it sing. The hints of ginger, cucumber and

the floral aspects from the gin are marvelous alongside the

perfectly seared scallops.

ColuMns“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment than, possibly, any other purely sensory thing”-ernest hemingway, Death in the afternoon

Local experts let loose opinions and facts alike, offering you a multi-faceted view of their world of wine. A window into the minds on the other side of the industry

ok, so our “winter” jumped right into summer. Let’s make a pact right now that our wine preferences don’t have to! And just like any basketball team benefits from a solid transition game (including our beloved Grizzlies), so can your wine choices. What does that mean? Well, from an oenophile standpoint, it means drifting from those heavy Chardonnays to something lighter and crisper like Albariño or Sauvignon Blanc. Dare i say (gulp) rosé? on the red side, as difficult as it might be to “just say no” to California Cabernet Sauvignon, the season is calling for a change—Sangiovese, Tempranillo, and Malbec are waiting for their turn in the game and you, the wine coach, should consider calling their number. With this in mind, here are some suggestions to stretch you this Spring/Summer:

Let’s start with Spain:Why not? Señor Gasol is on the cover! Plus, Spain offers you some of the best value in the market. i’m pleading with you to discover this multifaceted wine culture because the quality is stunning—and the price is, well, “Trato hecho!” (a “bargain” for you gringos) And despite the plethora of grape options in Spain, i’m going to mention only two —Albariño and Tempranillo.Albariño hails from rias Baixas ( a Denominación de origen or Do) and is my “i wish this was as popular as Moscato in the States” wines. floral, lemon-rind aromas yield to lime, citrus flavors with a round mouthfeel—perfect for Spring and seafood. i highly recommend the 2010 Ramon Bilbao Albarino. it’s a single vineyard white without the single vineyard price and it has a Stelvin closure (screwcap) for convenience. Tempranillo is to Spain what Sangiovese is to Tuscany—it’s everywhere! And this Spanish red gem has many different names depending on the part of Spain you are in. here are two examples of Tempranillo which, coincidentally, i recommend.

The first is the 2007 Cruz de Alba Crianza. This is 100% Tinto fino (Tempranillo clone) from ribero del Duero (another Do), which means it’s more rustic, structured and concentrated than typical Tempranillo. if Tempranillo from rioja is a matador, Tinto fino from ribera del Duero is the bull. The second is the 2008 Ramon Bilbao Crianza (the 2007 is gorgeous too!). This hails from rioja (another Do) and has all the earth tones blended with rich fruit and pepper that is perfect for grilling. Crianza is an aging term that requires at least 2 years of aging. if you can find their reserva (minimum 3 years of aging) or Gran reserva (minimum 5 years of aging), you’re in for a treat. While many Americans buy California Cabs at the current vintage (2009), reservas current vintage is 2006 and the Gran reserva is 2003. Now that’s bang for the buck! Now you can see why i proselytize about Spain…

if less rustic and more “New World” is to your liking, let me introduce you to Chile and Argentina. The 2010 Llai Llai Chardonnay and 2009 Llai Llai Pinot Noir from the Bio Bio Valley in Chile are lighter selections that don’t even need food—just a patio or a pool! Produced slightly french in style, these are not heavy wines or high in alcohol. for the Chardonnay, citrus and tropical fruits reign supreme as a taste profile with less oak and a more mineral texture. The Pinot Noir features black and red cherry notes with hints of earth and leather. Soft tannins finish out the profile.in Argentina, Malbec is as common as Lionel Messi soccer jerseys. And the primary region producing Malbec is Mendoza. So now i offer you an option from Patagonia, Argentina. (i want you to be ahead of the curve!) The 2009 ruta 22 is the perfect burger/ grilled meat Malbec and is available in the market right now. The fruit (blackberry, raspberry) seems to dominate but the herbal notes hold court on the mid-palate and as you swallow, the tannins make their presence known. Ruta 22 Malbec and the aforementioned Ramon Bilbao Crianza should be your red wines of summer!

how can i mention summer red wines without mentioning Sangiovese? i love italy—food, wine, culture, history, fashion—they have it all! But when someone asks you what red grape goes with everything, your answer should be Sangiovese. Similar to the Tempranillo, Sangiovese

in Tuscany has many clones. So instead of listing specific wines and geeking out about it, i’m going to list three producers: Poggio Alle Sughere, Castello di Monestero, and Coldisole. These are three different wineries owned by an italian wine legend, Lionello Marchesi. The 2009 Poggio Alle Sughere Sangiovese is inexpensive and delicious. The 2008 Castello di Monestero Chianti Superiore should cost more than it does (don’t tell the retailer that), and the 2008 Coldisole Rosso di Montalcino and the 2006 Brunello di Montalcino are a religious experience. There, i said it. honestly, anything from Marchesi’s three wineries is a joy.

Another phenomenal wine for Spring and Summer is rosé. Some wine loving peeps get nervous when they see pink liquid in a glass, but rosé is just a process that leaves the red grape skins on the juice for a short time allowing the pink hue. And rosé can be very dry especially when it comes from europe. Which brings us to 2010 Chateau Bonnet Rosé. The producer is Andre Lurton, one of the most respected in all of Bordeaux, france and he makes this blend from 50% Merlot and 50% Cabernet Sauvignon. The lively strawberry and raspberry notes are perfect with salads and grilled pork. it’s clean, thirst quenching and surprisingly full-bodied for rosé.

Next we head over to New Zealand. New Zealand is known for many things but in the wine world, Sauvignon Blanc and Pinot Noir are all you need to know. The Crossings from the Awatere Valley in Marlborough over-deliver on both counts. The Sauvignon Blanc is crisp with typical grapefruit and lime notes. Where many Sauvignon Blancs are a burst of citrus and then die quickly, The 2010 Crossings Sauv Blanc lingers adding a touch of elegance. As for The 2009 Crossings Pinot Noir, it’s more rustic…more cowboy. A leathery, smoky aroma yields to flavors of grilled meats, dark fruits and rhubarb. This is one of the few Pinots that doesn’t just hold it’s own when grilling out, it invites it.

if you really must have California Chardonnay and/or Cabernet Sauvignon, check out Josh Cellars. Brought to you by award-winning sommelier Joseph Carr, This is North Coast fruit and the 2009 vintage is 100% varietal. Joseph Carr uses a blend of french and American oak in the aging process and his intent, as a sommelier, is to make wine that is both food friendly yet approachable, and ready to drink. Josh Cellars is poised to be the hottest brand in 2012 and if California fruit is your sweet spot, than Josh is a “must-have.”

And lastly, in keeping with the inclusion of spirits in this issue of Cork it!, here are two spirit brands making inroads to Memphis.

Adult Limeade is the way to celebrate Cinco de Mayo (and the rest of your summer). Limeade is new to Memphis and brought to you by the Adult Beverage Company. Adult Limeade separates itself from other brands by using 100% Blue Agave reposado Tequila and adding agave nectar and real limejuice. it doesn’t contain triple sec but it doesn’t need it. This is ready to drink—just pair with it chips and guacamole!

We started with Spain and we’ll end with it as well. Licor 43 is the #1 selling Spanish liqueur in the world—we just haven’t embraced it as well here in the States. A secret blend of citrus and herbs developed back in 209 B.C., Licor 43 is one of the most versatile spirits in the market. Add pineapple juice and vodka and you have your ultimate poolside cocktail. Add it to espresso and you have something called Carajillo. Add a little cream to a shot and you have the “Mini Beer.” With such strong citrus and vanilla flavors, you can just pour it over vanilla ice cream!

So there you have it. You’re ready to not just enjoy your Spring/Summer entertaining, you’re set to impress your friends with selections that will make you the expert. Why toss ill-advised, end of the shot clock hail Mary’s, when you can just make it a slam dunk?

By Jimmy Collins, District Manager-Tennessee, w.J. Deutsch & Sons, ltd.

trAnsItIOn gAMe – SPRiNg FoRwARd doN’T FALL BACk

ColuMns

trAnsItIOn gAMe – SPRiNg FoRwARd doN’T FALL BACk

Armagnac lies within Gascony, south of

Bordeaux, in the southwest of france, where

the pine forests of the Atlantic coast give way

rolling hills and cultivatable soil suitable for

vines. This area is nestled between the Adour

and Garonnerivers and abuts the foothills of

the Pyrenees mountains. The area remains

devoted to agriculture and is relatively lightly

populated by french standards. The notable

villages certainly are not household names

to most Americans – Auch, Mirande, earize,

Nogan, Vic fezensac and Condom.

in 1909, Armagnac had the distinction of being

the first area to be recognized as a named

producing region. Then, by french government

decree, three distinct zones were declared:

Bas-Armagnac, Armagnac-Ténarèze, and

haut-Armagnac. in 1936, the region was

awarded appellation d’origine controlee

(AoC) status.

Armagnac is typically distilled from wine made

from as many as 10 different grape varieties,

with ugni Blanc, folle Blanche and Colombard

being the primary. Bacco Blanc (22A), a hybrid,

was in widespread use after phylloxera until

the early 1990s but has declined slightly after

an attempt to phase any non-vinifera varieties

out. Bacco’s significance is the richness it

imparts; a full fruitiness, though not the most

elegant in nature. it was the leading grape

until the 1970s.

Distillation takes place just one time in a

column still, where it takes about 7 liters of

wine heated just to the evaporation point to

produce 1 liter of Blanche, or white spirit. This

process initially produces a less polished spirit

than say in Cognac, where double distillation

in pot stills takes place. however, long aging

in oak barrels softens the taste, imparts a rich

brown color and causes the spirit to develop

extremely complex flavor and Armagnac’s

distinctive aromatics. The barrel aging

process removes both alcohol and water by

evaporation. (This lost spirit is what is referred

to as the “angel’s share”). When the alcohol

reaches 40 per cent by volume, the Armagnac

can be transferred to large glass bottles known

as Dame Jeanne, for storage of at least a year

before bottling and sale. once transferred

from wooden barrels, the spirit does not age or

develop further.

Armagnac, like cognac, is labeled with several

different classifications, referring to the age of

the component brandies contained within.

if blended and it contains spirits of differing

ages, any age declaration on the bottle refers

to the youngest component brandy. A “VS”

Armagnac, sometimes labeled as ‘three star,’

is a mix of several Armagnacs that have seen

at least two years of aging in wood. for VSoP,

the aging is at least five years. To be labeled

Xo the spirits must be at least six year old. hors

d’âge means the youngest component in the

blend is at least ten years old. older and better

Armagnacs tend to be sold as vintage, with

the bottles containing Armagnac from a single

year and so noted on the bottle or label.

While a few similarities with Cognac exist,

Armagnac remains very different. Just as

Grande Chamagne is considered the premier

area in Cognac, Bas-Armagnac is home to the

top producers of Armagnac. While Cognac

is dominated by large corporate entities and

world recognized brands, Armagnac remains

the province of small, mostly family, producers.

Cognac is widely marketed and readily

available. Armagnac on the other hand is

limited to a few brands owned or marketed by

one of the global spirits companies.

one California-based man, Charles Neal, is

almost solely responsible for importing artisan

Armagnacs as a‘Charles Neal Selection.’

Among the producers he works with, the

following properties, all located in Bas-

Armagnac, represent the crown jewels of the

region.

Chateau de Lacquey is the oldest of the family Armagnac producers having been founded in 1711. This very traditional producer eschews mechanization and works the vineyards by hand.

domain Boingneres was formed in 1807. Today it is owned and run by Martine Lafitte. Martine’s father chose to replant the vineyards to Folle Blance, Ugni Blance and Colombard exclusively, a decision that contributes to a most distinctive and fine product.

Chateau de Ravignan has produced wine and spirits for 280 years. Ravignan enjoys tremendous respect within the Armagnac region. distillation at a low degree insures lots of fruit, new oak gives wonderful structure, and long aging insures a natural concentration of flavors. A large array of subtle flavors always weaves their way in and out of the glass, and the Chateau de Ravignan Armagnacs normally receive top marks.

Chateau de Briat, dates to 1540. in 1864 after a succession of owners, the domain was taken over by Baron Raoul de Pichon-Longueville. The Pichon-Longueville family, who already owned the famous vineyard of the same name in Pauillac, used the estate as a country retreat while continuing the château’s tradition of distilling a percentage of the harvest every year and stocking armagnac. when the Château de Pichon-Longueville property in Bordeaux was sold, the Château de Briat was retained by Baron Raoul de Pichon-Longueville’s maternal ancestors, the de Luze family. Today, Stephane de Luze and his cousin Jean de Mareuil continue to make one of the finest Armagnacs by keeping vineyard yields low and practicing cellar techniques that promote a less aggressive spirit.

Vintage, well-aged, Armagnacs are the rarity

of the spirits world. Demand, fueled by the

growing economies of russia, China and other

Asian countries has created competition for

the best vintage Armagnacs and pushed

up prices. Yet, with Memphis retail price tags

ranging from about $150 to $250 per bottle,

vintage Armagnac remains a relative bargain,

on par with the finer marques of Cognac and

considerably less than many bottlings of well-

aged Scotch whisky.

Vintage Armagnac is a world worth exploring.

by Gary Burhop

ArmAgnAc – EthErEAl FrEnch eau de vie

Gary Burhop, Owner Great wines and Spirits

ColuMns

The craze has covered the country. Bourbon is everywhere. it’s all people ask for, it’s all people want. Why is Bourbon becoming the most popular whiskey on the market? What makes it superior to the other whiskeys out there? And why is Pappy Van Winkle held with such high regard?

Bourbon has been made since the 18th century, and southerners have always enjoyed wetting their whistles with this sweet amber elixir. But the fame that bourbon is taking on over the past 10 years is quite impressive. Whether it is served neat, on the rocks or in a cocktail….everybody is drinking it. Bourbon is now what vodka had been since flavors emerged.

i think most people are drinking bourbon over Tennessee sour mash, Canadian, irish and even Scotch whiskeys because of its sweet tones. Those who are just beginning to experiment with whiskey in their early 20’s often reach for the highly branded products, like Jack Daniels, Crown royal, Jim Beam. All three of these are familiarly seen in another form; Jack & Coke, Crown & Coke, Beam & Coke. from the beginning, we are taught to prefer sweeter drinks. it’s all our palate knows at an early age. As we get older and our palate matures, we still like that sweetness but prefer a more refined product.

Pappy Van Winkle has become the most sought after bourbon in all of Memphis by far. A couple of factors have lead to this popularity but let’s start with age. Pappy Van Winkle produces a 10, 12, 15, 20 and 23 year old barrel. Allowing bourbon to lie in a barrel for over 10 years gives it the opportunity to take on all new characteristics not common to typical bourbons that are aged for 6 to 10 years. one of the other biggest reasons for Van Winkle’s popularity is its limited availability. i’m sure they would love to produce 1000 more barrels than they are able to, but due to aging and angel’s share, this family-run distillery can only produce so much.

Although Pappy is so highly regarded and hard to find, here are some others for you to try. eagle rare is a fine 10 year old bourbon that any advocate would enjoy. it carries a toasty, buttery nut flavor that is both remarkable and unique. The 18 year old recently won “The Best American Whiskey, Best Bourbon and Best Bourbon 13-30 years old” awards at the World Whiskey Awards. Colonel e.h. Taylor, Jr. Single Barrel is also great bourbon. its flavors carry an oaky, dark fruit tone that is not found in most others. Blanton’s is known for its vanilla and honey notes that come off from the scent alone. four roses Small Batch gives you an entirely different perspective of bourbon with a toffee and nutmeg flavor to follow its honeysuckle scent.

Bourbon has been around for over two hundred years but its popularity continues to grow. i feel that over time this sweet domestic whiskey will compete with the finest of Scotland. With all of the brands and vintages popping up, i recommend that you start trying what you can now. Who knows, you may just like it.

The BourBon SupremacyBy ryan Trimm

“Bourbon has been around for over two hundred years but its popularity continues to grow. “

ryan Trimm - Chef, Owner Sweet Grass and next Door

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Believe it or not, YeS. Being involved in the current spirits cocktail boom, i found it

necessary to expand my horizons and revisit the intentions of the founding fathers

of cocktails. But tasting the different vermouths that are the standard-bearers on

the shelves in liquor stores and in the wells of our favorite bars, i kept asking myself

the question best vocalized by singer Peggy Lee—“is That All There is?”

So, i got on the internet, talked to colleagues around the country, and looked

at the drink lists of progressive cocktail bars. i was onto something. first, what is

vermouth? it is an aperitif wine that takes its name from its first original ingredient,

wormwood, which comes from the German word wermut. Now, as we know

wormwood is the devilish ingredient in Absinthe. But that is another conversation

entirely.

Traditionally, an aperitif wine is served before a meal to stimulate the appetite.

Aperitifs are bittersweet and herbal. They are also fortified, meaning they are

blended using additional alcohol. Brandy is the usual culprit. Then, and this is the

best part, they are aromatized using different botanicals such as herbs, roots,

and barks. ready? here are just a few that are used: cardamom, chamomile,

cinnamon, vanilla, saffron, marjoram, juniper, ginger, coriander, citrus peel, and

cloves.

Now i am starting to have fun. i also find that there are other aperitifs that do

not say “vermouth” on the label but are available in America—even Memphis!

Quinquina and Cocchi Americano are two of those. Where the main ingredient

in vermouth is traditionally wormwood, in Quinquina it is quinine and in Cocchi

Americano it is gentian. Americano, by the way, has nothing to do with our great

nation but is derived from the Latin amer, which means “bitter.” it is also not the

same as the espresso drink or the cocktail of the same name; which includes

Campari, sweet vermouth, and soda.

Different styles of vermouth can be confusing, but in my quest, i found the french

vermouth Dolin, based in Chamberay. Dolin offers three styles in the uS (including

Memphis): dry, blanc, and rouge. The dry i find so refreshing that i actually enjoy

it poured over ice with an orange slice. The rouge is sweet, which is great in

Manhattans. The blanc is sweet also. Try a white Manhattan with Dolin Blanc and

some Buffalo Trace White Dog (white whiskey).

The new styles of vermouth are something like Carpano Antica formula, which

itself is not really new but a monster red vermouth that can also be enjoyed on

ice or paired with whiskey, especially a great bourbon such as my favorite, Buffalo

Trace.

There are two quinquinas on the market that are also very nice. The first is Bonal

Gentian-Quina. This is a french product and is flavored, as the name implies, with

gentian and quinine. Bonal Gentian-Quina can also be used instead of vermouth

in a Manhattan or a Negroni. The other is another monster called Cocchi Barolo

Chinato. This is an italian version made with a Barolo wine base. it is available in

big markets like New York and California—and Memphis. You may have to ask

your local retailer to stock it, but stores in Memphis do carry it.

finally, and also from the Cocchi brand, is the previously mentioned, Americano.

its sweetness is offset by an underlying bitterness that makes this a delicious treat

on ice.

Worth mentioning is another Carpano offering called Punt e Mes. it has a little

more “amaro” character than most sweet vermouths. Amaro is a liqueur that is

usually drunk as an after-dinner digestive. My favorite brand is Averna, which is

especially great after a rich italian meal. Also in this category in a wine form, is a

product called Cardamaro. This is a wine-based amaro from Piemonte. it is made

with an infusion of cardoon, blessed thistle, and other botanicals and is aged in

oak for 6 months.

one last thought, please do not treat these as standard vermouths that get stuck

on a shelf or back bar. Try them and treat them as you would a great wine. use

a vacu-vin closure, but if you don’t have one, just refrigerate. These wines are a

little expensive but well worth it. A friend who has a special appreciation for fine

scotch once asked me why anyone would use expensive vermouth in a rob roy.

My reply: Why would anyone not use great vermouth with a great scotch?

the Manhattan2 parts rye or bourbon

(high West Double rye or Buffalo Trace Bourbon)

1 part Dolin rouge Vermouth or aperitif of your choice

(if you use Antica formula use ½ parts.)

2 dashes Peychaud or fee Brothers bitters. There is an orange

called regan’s that will add a lovely orange essence.

Option: add a dash of luxardo Maraschino liqueur.

Put all liquids in a mixing glass with ice. Stir until thoroughly

chilled. Strain into a chilled martini glass. Garnish with a

skewered Maraschino cherry. Please don’t use the bright red,

dyed version. if you can find them, luxardo Maraschino cherries

are fantastic. They are almost black in color.

the negroni bianco1 ½ oz Gin (My favorite right now is Gin 209, made in San

francisco!)

1 oz Cocchi Americano

1oz Dolin Blanc Vermouth (not dry).

ice cubes

Combine in a mixing glass and stir until chilled. Strain into a glass

and garnish with a lemon twist.

negroni1 ½ oz Dolin rouge Vermouth

1 ½ oz Bonal-Gentian

1 ½ oz Gin (hayman’s old Tom or Gin 209 are favorites)

Combine in a mixing glass and stir until chilled. Strain into a glass

and garnish with a lemon twist.

the Classic Martini 2 oz. Gin (Again Gin 209 or hayman’s old Tom Gin)

1 oz. Dolin Dry Vermouth

1 green olive or a twist of lemon peel

into a mixing glass toss a handful of ice cubes, and then pour

in the Gin and vermouth. Stir well until chilled. Some may prefer

shaken. Strain into a chilled martini glass and drop in your olives

or lemon peel.

if you make this a vodka Martini cut back about a ¼ oz.on the

vermouth. vodka has a lot less flavor than Gin and you do not

want the vermouth to overpower the vodka.

you can also add a dash of regan’s Orange Bitters.

if you get a martini and there is no vermouth, it is not a martini

but a straight gin up.

note: at times, i actually enjoy all of these cocktails on the

rocks, depending on the environment. Feel free to experiment

in the world of mixology, just as you do when cooking, add your

own touches if it is pleasing to you.

Where to BEgin?By Steve lahue, Star Distributors

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On FOOD & WinEAs global trends continue to press the idea of expanding the notion of wine, and the very nature of what good wine is, consumers are left in limbo. critics have greatly varied their review styles, and winemakers have stepped back and realized the folly of the last years. Where the global style once dominated wine, now stands a core of individuals who have refuted the theory of high scores and alcohol, they have gone against the grain and developed wines of character, embracing terroir and personal style. today’s winemaker is shrinking yields, limiting case production in the thought that greed may very well destroy the passion that spurned the art they bottle. of course, economic decline could be a culprit of renewed value, but in that case wouldn’t they just produce more wine, sacrificing quality for the mass production of cases? today’s producers are more grass roots than ever, embracing the land that births the grape, into which they craft expression and certain uniqueness. As these wines step away from the massive fruit and ever climbing alcohol from previous years, we are left with purity. purity derived from minimal interference, the thought that the ground will produce the grapes and the winemaker’s job is only not to screw it up; for years chefs have trumpeted this mantra. chefs have constantly been on campaign to showcase food as it truly should be, simple, elegant, and nourishing. the creations of chefs’ the world over have regained focus on the natural ingredients, utilizing the flavors nature produced, while not destroying them with overworking or misaligning them with spices, fats, and other blankets of comfort and gourd.

the correlation is something those in the know have held close to heart for as long as…ever…food belongs with wine and wine with food, argue as you may, but tried and true is the ideology of the locavore, It always tastes better from home. eating local has been growing in favor, to support the local economy, to eat in a healthier fashion but most importantly as anyone who has picked a tomato from the vine can tell you, it really is just that much better. now, not all of us have

the ability to drink local wine; that is not the point I am shouting. What I strive to expose is the beauty that people have known for centuries elsewhere: drink by matching local flavors… If your flavors have Spanish influence, then drink Spain. If you classically cook in French tradition, well then you have a painter’s pallet to choose from. I stress this as an experience not a law, and one every person should have. drinking wine is drinking wine, eating is eating; we will always have favorites, some more than others. there will be dislikes and outright hatred for certain things. Just like the childhood favorite of peanut butter and jelly, sometimes, things really were meant for each other.

As we explore food and wine through the symbiotic eye, we can dive into the person that is the Sommelier, the champion of the grape, a know all who can regurgitate the site specifics and speak in tomes to the exalted juices of the greatest wines in the world. or, perhaps, the chef the king of the kitchen, creating a masterpiece from raw ingredients, amplifying each component or highlighting just one. his constitution resolute that what he has plated is second to none. these ideals of food and wine are no longer true, any more than the first statements of yester year’s winemakers. today the Sommelier is more of a liaison, connecting the chef’s vision and diner’s palate with wine, more attention is placed on the expression of the two together. the Sommelier now is a vibrant youth, knowledgeable and enthusiastic. It can be hard at times to not share the same passion; however, this passion is more about the experience than the wine now. More focus is placed on the likes of the guest, and unique small production wines with character. the chef himself is now more in tune via the sommelier (or other service persons) and more care is given to harmonizing the dining experience. the following excerpt is from an article by russell Skall, Fleming’s executive chef;

My life is devoted to good food. And one of the pure joys of food is the interaction that happens when the right food magically

meets the right wine. People ask me quite often about the pairing. My first thought is to just order what you like. There’s a lot to be said for knowing and enjoying your favorite foods and wines. But I have to admit there are combinations of food and wine that truly elevate both to taste levels neither could possibly reach by themselves. Being a chef, I like to first choose my dish and then the wine. Maeve Pesquera, our Director of Wine, might argue otherwise, but that’s what makes life interesting. In either case, there are two general ways to go when pairing — a wine that echoes similar flavors in the food, and one that contrasts.

the myriad of options in cuisine and even more so in wine have presented amazing combinations. new things are created every day in the vineyards and kitchens of the world, there is a wonderful world of experience and passion that can be your proverbial oyster. embracing food and wine is simple, all you have to do is eat, drink and be merry. toast your friends as they fire up the BBQ this summer, talk about something different to drink, it does not need to take all your time and consume your conversation. But when selecting something to drink, remember to embrace the local. think about the comparison or contrast of food and wine, it truly is one of those small pleasures that add to the enjoyment of life. Food is unique as it is a necessity and indulgence together, well, in my house, at my table wine is a staple, at times it is the center piece to which a dish is created; other times the wine is floating in the background, a soft nuisance of the evening, hardly discussed but always on the tongue. Slow down, look around you and imagine how much better life could be if you stop to smell the rose.

“here’s to the corkscrew – a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly.”-W.e.p. French

by Chris Thorn

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ColuMns

so You KnoW Your champagne?

BY ChArLeS WArNer

The drink of royalty is loved by almost everyone, yet many Champagne lovers are not familiar with some of the more interesting facts about “Bubbly.” here are some questions to test your knowledge, or spark your interest in this marvelous wine.

1. how many atmospheres (pounds per square inch pressure) are there in a champagne bottle?

2. how many twists are required to open the cage surrounding the champagne cork?

3. What was the first champagne house?

4. What grapes may be used to make champagne?

5. how many champagne Aocs are there?

6. What are the three rankings for wines from champagne ?

7. “rd” on the champagne label indicates what?

8. Who developed the technique known as riddling or remouage?

9. Most champagne should be consumed within how many years of bottling?

10. What should never be done when drinking champagne?

1. There are 4.9- 6 atmospheres (75 - 90 pounds per square inch of pressure) in a bottle of Champagne. This is why it is important not to let the cork fly when opening. When properly opened a subtle “kiss” should be heard. Allowing the cork to “pop” can be dangerous and allows too much of the pressure to escape, reducing the bubbles.

2. There are six twists to the cage.

3. The first Champagne house was ruinart, established in1729.

4. Pinot Noir, Pinot Meunier, and Chardonnay.

5. There is only one Champagne AoC.

6. Grand Cru, Premier Cru, and Non-Cru.

7. “rD” means recently Disgorged. This wine has spent prolonged aging on its lees with its crown cap. it carries the patina of age without the oxidative effect of 10 years in the cellar with cork or the loss of effervescence.

8. Madame Nicole Barbe Ponsardin, also known as La Veuve Cliquot, is credited with this discovery.

9. Ten years. Most Champagnes are designed to be consumed within three years.

10. Swirling. Never swirl your Champagne as this damages the bead (bubbles.)

answers:

Because of excess inventory and deep

discounting, 2011 was the year for wine bargains.

California wine shipments grew to 345 million cases

in 2011, an increase of about 4.5 percent over last

year. Due to the recession wine inventories backed

up enormously. Wineries needed to move their wine

so they created a discount boom that lasted for

a couple of years to help move product into the

marketplace. Now, with winery inventories more

in balance and several years of limited vineyard

plantings, the wine industry is predicted to be

headed into a shortage of supply for the next few

years. Vineyard plantings have been at an all-time

low because financing was difficult to obtain and

wineries were still dealing with oversupply do to the

recession that hit in 2008. But now strong wine sales

in 2011 have created a situation where wineries

may soon be struggling to fill demand and therefore

may have to increase prices.

Another major factor that has influenced wine

supplies was the weather. Both 2010 and 2011

were two of the coolest vintages ever in California.

Compound that with the shortage of rainfall and

both of these vintages produced much less wine

than in a normal harvest. i am already hearing

rumblings from our local suppliers that we will

be seeing price increases in 2012. in fact, i have

already seen a few wineries increase their prices.

But because of increased competition, some larger

wineries may have a hard time increasing prices. So,

bottom line, keep an eye out on your favorite wines

because there is a chance that if they come from

California then you could see higher prices in 2012.

Now let’s look at the bright side for 2012. for the past

10 years or so it was not so cool if you liked sweet

wines. in fact, wines like white zinfandel, chenin

blanc and french colombard almost completely

disappeared from many retail floors and shelves.

The big trends instead were the fashionable

Cabernet Sauvignon, Chardonnay and Pinot Noir

wines. But 2011 was the year for the sweet-toothed

drinkers. That’s right, the biggest growth segment in

the California wine market for 2011 included sweet

tasting grapes including Moscato for whites and the

now popular red blends that include red Zinfandel

as the base varietal. oh, and i almost forgot the

chocolate-infused reds that have me completely

baffled. So now all of you underground sweet wine

lovers can come out and stand tall at your next

cocktail party and order up a Moscato or a red

blend like Apothic red!

reprinted with permission of the author

will your Favorite bottle oF wine

inCrease in PriCe in 2012?

by Thad Cox, Jr. of Ashe’s Wine & Spirits,

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about women of the vine:inspired while writing the acclaimed book, “Women of the

Vine,” Deborah Brenner formed the first of its kind collaboration

of sustainable family grape growers and award-winning

women winemakers under one brand. in 2011, Women of the

Vine proudly announced its partnership with farm Aid and to

support America’s family farmers. Women of the Vine wishes

to assist farm Aid in its mission to keep family farmers on the

land.

Women of the Vine was selected in December 2007 by

“Wine Spectator” magazine as Critical reading, the best new

books of the year for any wine lover’s library. Ms. Brenner is

a recipient of the 2009 “university of Delaware Presidential

Citation Award for outstanding Achievement.” She also

received the “2010 NYC National Association of Women

Business owners Signature Award” and the “2009 NY Small

Business Administration Women in Business Champion of the

Year.” Ms. Brenner is on the Advisory Board of the university of

Delaware entrepreneurial Studies and recently joined Senator

Gillibrand’s NY Agriculture Working Group.

about our winemaker, alison Crowe:Alison Crowe, a California native blessed with a family that

loves to grow, cook and celebrate with the food and wines of

the Central Coast, Alison has always had an appreciation for

the produce of California’s farms and fields.

A lover of science as well as the arts, applying to the world-

famous winemaking program at uC Davis was a natural

decision. After graduating from uC Davis, Alison made wine at

Byington Winery and Vineyards in the Santa Cruz Mountains,

specializing in estate Pinot Noir. Wanting to expand her

winemaking horizons farther, she then began what would turn

out to be an almost five-year stint at Bonny Doon Vineyard.

Now, she is an independent consulting winemaker based in

the Napa Valley. in addition to making her award-winning

wine, Alison sits on the steering committees of the Wine

industry financial Symposium and Central Coast insights

Symposium. She judges wine competitions, is a frequent

contributor to Wine Business Monthly, pens the popular “Wine

Wizard” column for WineMaker Magazine and is the author of

The Wine Maker’s Answer Book.

for more information: WomenoftheVine.com

facebook, Twitter

woMen oF the vine

women of theVine

Courtesy of Deborah Brenner, founder and Ceo of Women of the Vine

ColuMns

The most important thing when it comes to cocktails, just as it is in wine and in life, is balance. A well-made cocktail features components that harmonize and play well off of each other. one wouldn’t describe a great wine as just having tannin or fruit, or spice or acidity. To be considered great, a wine would contain all of those things and offer even more. The same is true for the best cocktails as well, but the difference is that you’re allowed to use your creativity to assemble that balance while using any ingredient available to you and a little ingenuity.

each component you choose should bring uniqueness to the drink when combined with the other components. Don’t be afraid to create unexpected and exciting flavors. obviously, one needs to start with the best-quality ingredients available. fortunately, in the past few years, the nationwide obsession with cocktail culture has hit Memphis. We now have access to some of the most interesting spirits on the market. This doesn’t mean that you should jump right into concocting elaborate drinks that require multiple steps right off the bat. it’s best to start simple and work your way up. A Manhattan, old-fashioned, and Bees Knees are classic cocktails, and everyone you know likes at least one of them. once you have become comfortable making these standards, you will be able to please any guest that comes over to your house. Master these, and you’ve got a great base that you can use to infuse some of your own creative touches.

Choose a cocktail from the following recipes and taste as you go. Much like any recipe, you might find you like a little bit more of one ingredient. Make adjustments to your taste and make it your own. A whole new world of cocktails will open up before you.

When we achieve balance in life we achieve happiness. A well-made drink can be a metaphor for our lives. Start with a good quality base spirit of family & friends; add in a good measure of passion; a dash of spice & chill thoroughly.

MAnhAttAn• 2 parts bourbon (such as Buffalo Trace, Maker’s Mark, or four roses)• 1 part red vermouth (i prefer Dolin Vermouth rouge or Punt e Mes.• 3 dashes bitters (fee Brother’s Aromatic Bitters or regan’s orange Bitters)

Combine bourbon, vermouth, and bitters in an ice-filled shaker, stir vigorously with a long handled bar spoon until thoroughly chilled. Strain into a martini glass and garnish with a cherry.

Buy good quality cherries such as luxardo. if you can’t find any luxardo, i suggest you make your own cured cherries. if cherries are in season, buy a pound (or as much as you think you’ll need), pit them, put them in a pan, and cover them ¾ of the way with whiskey or brandy and some sugar. if you like, you can even splurge on some luxardo Maraschino liqueur or rothman and winter Cherry liqueur and add that to the poaching liquid.

Turn on the heat and poach them for just a few minutes. let them cool completely, jar them up, and store them in the refrigerator. a great gift idea is to give a jar of these along with a bottle of bourbon to friends and family.

OlD fAshIOneD• one sugar cube• one slice of orange

• one Luxardo cherry (or home-cured cherries)• 3 ounces bourbon or rye whiskey (Sazerac, Bulleit, high West or rittenhouse)• 5 dashes bitters (fee Brother’s Aromatic Bitters)• club soda

Muddle the sugar, orange, cherry, and bitters in the bottom of a rocks glass. add ice and rye and top with club soda. a unique spin on this classic is to substitute the aromatic bitters for more unique ones like Fee Brother’s rhubarb, whiskey Barrel age, or walnut Bitters. Or substitute the sugar for a simple syrup spiced with fennel, cinnamon, ginger, or even smoked paprika.

Bee’s knees• 3 ounces Gin (edinburgh or Corsair Artisan)• 1/2 ounce honey syrup (Mix ½ cup honey with 4 tablespoons of water. Cook over low heat until combined. Allow to cool before you use.)• 1/2 ounce fresh squeezed lemon juice • 2 dashes fee Brother’s Lemon Bitters

Combine all ingredients in an ice-filled shaker, stir vigorously with a long handled bar spoon until thoroughly chilled, and pour into a martini glass; garnish with a lemon twist. a cool trick here is to flame the lemon peel which toasts the lemon oil and adds another unique element to the cocktail. Simply point the flesh of the lemon toward a lit match or lighter and squeeze. This will express the oil in the peel which will ignite it and cause a small burst of flame. Be sure to do this over the drink so it will catch that toasted oil.

By Michael hughes

It Up!ColuMns

Ph

oto

by

Ma

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on

What can you do about wine occasions when nothing seems like the

correct choice? for those of us who live in the South, the problem

of hot weather is the most likely cause of indecision when choosing the

perfect wine for a given situation. imagine an amazing steak or your best

gourmet burger from the outdoor grill, or perhaps some slowly smoked

ribs or pork shoulder on an average midsummer day in Memphis. here’s

when the food clearly points you in the direction of a fairly substantial red

wine, but the weather nearly screams that red wine is too heavy. Add

to that you probably wouldn’t mind a beverage served well-chilled in

the sweltering temperatures, especially if you’re the one laboring over a

glowing charcoal grill. Dear readers, there is an answer, and its name is

rosé.

The amazing variety and versatility of rosé wines offer an essential middle

ground between red and white wines when neither is an ideal choice.

They are traditionally served chilled like a white wine and are quite

refreshing for warm-weather and outdoor occasions, but they can also

offer some dark fruit aromas and flavors and richer textures most often

associated with reds. And since they are increasingly popular both here

and in europe, rosé is available in an ever-growing range of brands and

styles.

hopefully you already know more about rosé wines than you did back

in the heyday of White Zinfandel, the wine that turned so many American

wine lovers away from pink wines. White Zin and other “blush” wines may

actually have helped create a whole new generation of American wine

drinkers, but at the same time they cemented in many consumers’ minds

the idea that all pink wines are sweet and cloying. But, like white wines,

rosés are made in a wide spectrum of flavors from sweet to austerely dry.

it’s the many dry versions of rosé that are sought out more and more by

wine and food lovers today.

You already know that white wines are made from white grapes, red from

red grapes. So where are the pink grapes? interestingly, the juice inside

a red-skinned grape (a few rare exceptions aside) is actually white. red

wines acquire their deep coloration from fermentations in which the entire

mass of the crushed fruit is left together for the liquid to leach pigment

from the skins of the grape as part of the maceration process. if the time

is reduced during which skin and juice are in contact (maceration), the

result is pink wine. And the winemaker’s artistic ability and experience can

lead her in many directions when deciding how lightly or deeply to allow

the color and richness of the rosé to be expressed. The wines are found

in colors from the most pale orange to deep magenta and everywhere

in between.

The term “rosé” seems to be a fairly recently devised name to apply

to pink wines; they are otherwise known as Vin Gris or Clairet in france,

rosato in italy, and rosado in Spain and Portugal. Generally, the european

versions tend toward the lighter, both in color and body, and generally

express white stone fruits, citrus, and strawberry elements; Try a rosé from

the Cotes du rhone or Costieres de Nimes for classic examples in this vein.

in the New World, rosés from Australia, Argentina, and Chile tend toward

darker color and more dark fruit notes of plum, cherry, and raspberry. As

is often the case, California refuses to be categorized. The endless list of

grape varieties from which rosé can be made there means they cover

the whole spectrum of rosé styles.

Lastly, even the best examples of rosé from around the world are

remarkably affordable. While better than average examples of many red

or white wines will set you back $30 or more at your favorite wine store,

even the best versions of rosé rarely approach $20; and the $14-$17 price

range is chock full of excellent value rosés. This is no secret in france,

where rosé recently overtook white wine in overall sales. it won’t be long

in Memphis before 90-plus degree days seem to stretch out endlessly

before us, so pick up a few bottles of dry rosé to help you enjoy the long,

thirsty summer.

By Scott Smith

rethink

pink

By Scott SmithWine Market

The term “rosé” seems to be a fairly recently devised name to apply to pink wines; they are otherwise known as vin Gris or Clairet in France, rosato in italy, and rosado in Spain and Portugal.

rethinK PinK

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1239 Ridgeway Road, MeMphis TN

(901) 761-4000www.aMeRigo.NeT

1044 So. Yates, Memphis, TN 38119

[email protected]

www.ejensen.com

OpeN dailY 5:00

The Stellar Cellar!

9005 Highway 64 Ste. 109, Arlington, TN 38002(Next to Kroger)

Phone 901-371-8232Fax 901-371-8233

Looking forward to a Stellar Summer...Better stock up at

6150 poplar avenue, suite 122, MeMphis, tn 38119(901) 746-9130www.CirCaMeMphis.CoM

Photography by Ande Demetriou, Gemini Multimedia

CirCa by John braGG

our reFreShIng SpA WAter cocKtAIl And SeSAMe cruSted AhI tunA WIth WAKAMe SeAWeed, BlAcK SeSAMe crISp, And SWeet Soy AIolICreated from cucumber juice, Stoli Vodka, a splash of lemon juice, and garnished by a lemon twist; the perfect summer lightness of this drink is the best to offset the rich texture of the tuna and is amplified by the sweet aioli .

hect & BAnnIer roSe lAnguedoc-rouSIllon, FrAnce 2011 & houSe-SMoKed ducK BreASt WIth FIeld greenS, rASpBerry-WAlnut vInAIgrette ,drIed crAnBerrIeS And cAndIed pecAnS.The massive fruit well crisp and rounded consists of raspberries, pomegranate and some strawberry a linear pairing with peppery greens, and the sweetness of the salad, while the cure on the duck adds a layer of body to the wine.

MIchel chApoutIer BAnyulS, FrAnce 2010 WIth MIlK-chocolAte rASBerry MouSSe cAKeChocolate chiffon cake, chocolate-raspberry bavarian cream with almond crunchies, are a wonder along with some Port like Banyuls, a fortified selection with hints of nuts, caramel and just the right amount of alcohol to cut the rich chocolate.

1239 Ridgeway Road, MeMphis TN

(901) 761-4000www.aMeRigo.NeT

1044 So. Yates, Memphis, TN 38119

[email protected]

www.ejensen.com

OpeN dailY 5:00

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Terroir (tɛrɛwɛɛ, tɛrwar) is the unique expression of an area or region through wine or other agricultural, artisanal products. it

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originating in france, the root is ‘terre’ – a french term for land or earth. Terroir differentiates one piece of land from another

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Mon - Thurs 9am - 9pm Fri - Sat 9am - 11pm

FiNd uS oN FaCeBook

Wines & Spirits

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2285 s. GerMantown rd.,GerMantown, tn 38138901.753.4017www.elfosrestaurant.CoM

Photography by Ande Demetriou, Gemini Multimedia (drinks) and Ben fant (food)

elFo’s restaurant

JerMAnn, chArdonnAy, FrIulI-venezIA gIulIA, 2009 And our d & g SAlAdThe classical roundness of italian chardonnay excels

here against the fatty lush texture of the mortadella,

prosciutto, and bacon. While a richer mouth feel

highlights tomatoes and blue cheese, and Miss Mary’s

Dressing.

MArcArInI, “lASerrA”, BArolo, 2007 WIth cold SMoKed porK chopS And SprIng vegetABleS.The light smokiness of these chops develops beautifully

around the soft berry and rose aromas in the Barolo, while a

firm tannin structure and some subtle anise favors accent the

juicy chops. Bracing acids are played interestingly against the

oddity of asparagus and the herbal tones ring in echo with

the rosemary reduction.

FlourleSS chocolAte cAKe WIth vAnIllA BeAn gelAto, chocolAte genAche , And peAnutSWe decided to forgo the traditional wine or drink pairing here,

though a nice 20 year Tawny or Brachetto d’Aqui would do wonders.

We chose a classic italian favorite, the espresso where the pefect

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the gelato adds the cooling touch to supple up the concentrate

brew.

Mon - Thurs 9am - 9pm Fri - Sat 9am - 11pm

120 Monroe ave, MeMphis tn 38103901-527-7085www.MCewensMeMphis.CoM

MCewen’s on Monroe

AdelSheIM, pInot grIS, WIllAMette vAlley 2010 And the WArM hAzelnut cruSted goAt cheeSe SAlAdBonnie Blue farm goat cheese, grilled pears,

mixed greens, and apple-champagne vinaigrette

are brought together beautifully by this shining

example from oregon. The sharpness of the “local”

goat cheese offers a stark contrast to the roundness

of the Gris, while the dressing is echoed by the fruit

and acid at the wines entry.

BIg FIre, pInot noIr, oregon 2009 And our pAn SeAred chIleAn SeABASSVibrant fruit and a mid-palate of mushrooms

and herbs highlight the sautéed spinach and

mushroom risotto, while the glaze of soy and

orange provides the wine with the needed

acidity. The full, light tannin nature doesn’t

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miso adds the umami structure needed to

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ghoSt rIver golden Ale pAIred WIth the tunA & BeeF tArtAr duoTuna in a sesame citrus soy sauce with avocado,

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memphiS rooTS“A bottle of wine begs to be shared; i have never met a miserly wine lover”-Clifton Fadiman, ny Times 8 Mar 1987

A journey through our local heroes of the vine, a chance to see the people who have made Memphis proud as oenophiles, a hint of insight into the minds that mold the local wine scene and keep our glasses full.

FreDriC KoePPelInterviewed by Allison Jacob

When it comes to your last meal and glass of wine on this earth – if you could only pick one glass of wine and one meal – what would it be? That’s enormously difficult. i wish i could say, “oh sure i can answer that.” Mainly what i like is simple food prepared the way that it ought to be prepared. And i think in a way that’s why i like italian food so much, because it tends to be about freshness and simplicity. The wine would be a red Burgundy and if i could be really specific, not to go into producers or anything, but it would be a Chambolle-Musigny Les Amoureuses Premier Cru. (“Les Amoureuses” is the name of the vineyard and means “women in love.”)

Is that an expensive glass of wine? Yes.

We’re talking what? About $150-200 a bottle, but this is my fantasy. As to the meal, that’s so hard because i’ve had so many wonderful restaurant meals and so many wonderful meals, cooking at home.

Would it be pasta? i love pasta, but i think probably something really simple, a 3-course meal, a fish or a seafood for the 1st course, in the form of a pasta or soup. And if i could indulge the fantasy, with that course i would want a glass of rose Champagne. The second course, i’m a carnivore, so nothing vegetarian, so maybe just the simplest thing in the world that can be screwed up in so many different ways. Just a simple perfectly done roasted chicken, roasted potatoes on the side, english peas and that glass of Burgundy. Classic, simple. That’s perfect.

you and your wife, leslie, really enjoy cooking at home. We cook at home a lot.

Would you prefer staying at home for a nice evening, than going out to a restaurant with all the frou frou? Because you just have so much fun cooking at home?As you know i reviewed restaurants for 20 years and was privileged to be able to write about restaurants not just in Memphis, and not just in New York and LA, but also in france and italy. That was wonderful. once i stopped doing that, we really stopped going out to eat a lot. Because reviewing restaurants means eating in a different way, not that i’m not critical,

because i always am. But there always is that pressure. That idea that this might be a great meal but i also have to think of how i’m going to write about it.

It’s like two-fold the entire evening. Yes. So we don’t really go out a lot, but recently with you, we have gone out more than we have in the last couple of years, and thank you for that! So… what exactly was the question?

talking about you enjoying staying home and cooking…We like cooking at home. We shop the way they shop in europe, that is, we shop every day. We would never go to the grocery store and buy food for a whole month. We tend to call each other in the afternoon, what are we having for dinner tonight? We work it out.

Are you a local food shopper, from easy Way or are you a kroger guy? We shop mainly at fresh Market and Whole foods.

If you had to describe yourself in 5 words – what would be a correct description of fredric koeppel?Critical, fair, honest, creative, i guess, compassionate. I would describe you as all five of those words too – I would also describe you as witty - dry, accommodating - too much so, a wonderful husband and a dear friend. those are my additions.

I read a lot of the restaurant reviews that you have done in the past, and one thing I noticed, how many different types of restaurants you have reviewed. It must have been extremely difficult to compare different levels of restaurants. that was baffling to me.in a city like New York, Chicago or LA – the restaurant reviewers for the newspapers and magazines only review fine dining restaurants. The other types of restaurants are typically dealt with in a side bar or a brief. in a city like Memphis, a smaller market, the restaurant reviewers have to review everything. So it’s a necessity. i have reviewed fine dining, lesser fine dining, BBQ, soul food, home cooking, and even the occasional chain restaurant.

When you are accustomed to a fine dining atmosphere, how did you turn that off when

you went into a chain restaurant? in terms of approaching different kinds of restaurants, it’s very important to be accommodating in the sense that you understand the intention of that restaurant, and what it’s trying to do, and the level at which it’s operating. Many times people say to me: You have never given a BBQ restaurant, even those that you like, more than 2 ½ stars. And i always say it’s because of the intent of the restaurant and the degree of difficulty. Like in the olympics, in diving for example, some dives are scored on the degree of difficulty. The same thing with restaurants; however great a BBQ sandwich may be, from Payne’s for example, i love Payne’s sliced BBQ sandwich, it’s not the same degree of difficulty as what erling Jensen is doing or Wally Joe. So you have to be able to go into a restaurant and understand the whole philosophy and the concept behind the restaurant so you’re not making comparisons that don’t work. You can’t go to Alcenia’s and eat soul food and say – well, how does this fit in the same scale as Chez Philippe – because it doesn’t. so you’re saying the scale in which your reviewing, the scale as a whole, a BBQ joint in comparison to Chez Philippe, you said your scaling them based on their intention. I’m trying to understand how that works. you said Payne’s is your favorite BBQ sandwich in Memphis, and for you to only give them 2 1/2 stars, that might be confusing for someone that knows it’s your favorite BBQ sandwich in Memphis. right?That’s possible. i tried to explain occasionally, in a review, and to say this is the approach i take.

In your opinion, where in Memphis can one find a great hamburger?interim, Belmont, and in a completely retro fashion, i love the burger at Top’s. The classic, right off the griddle, nothing fancy, just very tasty burger.

>> i had the privilege of interviewing Fredric Koeppel while we shared lunch at interim restaurant on a gorgeous sunny afternoon in early april. i count him as one of my dear friends and was intrigued by some of his answers.

MeMPhis roots

Q&A

“eagles eye view”George Chandler, co-owner of eagles Trace, let us peek into his fine California collection, plus some other wonderful gems.

“ChanDler Cellar”

american or european?i’m partial to California wines, personally.

what do you look for quality wise in a wine that would make your top ten?fruit, balance, structure, tannins, and

uniqueness; not always in that order.

Describe your storage conditions?We keep the cellar at 55 degrees, in a build out from a

garage closet, that we installed a door from the house.

how do you select your wines?i read several wine publications, visit wineries, and

always trust my friend’s recommendations.

Photos by ande at Gemini Multimedia

MeMPhis roots

“eagles eye view”

Most regarded bottle? i have too many wines that i hold in high regard to pick just one, but i see

that as a good thing.

best Purchase? worst?Dehlinger Pinot Noir. About 20 yrs. ago you could buy this winery’s products on futures. We did for many years until they started

to get great reviews in the wine press, went on allocation, and cut off Tenn. customers. it was a great wine at a bargain price up

until that time. The worst was an experiment in Chardonnay from Virginia.

what is the best part of collecting/drinking wine?Allowing a wine to reach its full potential through aging and enjoying its

many stages of maturity. The best part of drinking is pairing it with food and

friends. As euripides wrote in 400 B.C. “Where there is no wine, there is no

love”.

who is your favorite producer?Like picking my favorite wine; this is impossible. There are just too many

outstanding producers world-wide to pick only one.

MeMPhis roots

MeMPhis roots

Q&A

“A Larger Format”Mark Gianni, local lover of food and wine, let us peek into his wine walk-in.

“giannini Cellar”

Describe your storage conditions?A wine cellar built by Wine Cellar Solutions (Walter Smalley) and

i keep it at a constant 55 degrees f.

how do you select your wines?i buy mostly online because i like very unique and boutique

wines. i always try to have a few tastings when i am on trips.

Most regarded bottle? The 2007 Ambullneo Bonfire Pinot Noir, because it is a wine that i

made myself with 4 of my best friends. it was an amazing and once

in a lifetime trip to the California Central Coast.

best Purchase?Best purchase was when John Anderson sold me a lot of

large format bottles of Dominus that were ridiculously low

priced.

MeMPhis roots

“A Larger Format”

worst Purchase?Worst purchase was not buying all he had, but at that stage in my wine buying i

didn’t understand what a great deal it was.

what is the best part of collecting/drinking wine?The friendship and camaraderie that comes with it.

you collect quite a few larger format bottles, why?Because i love having parties at the house, and

large format bottles not only add excitement

to a dinner party, it allows everyone to drink

from the same bottle. We always joke about

some friends, who will remain unnamed, that

want to debate bottle variation – large formats

eliminate that debate.

what do you look for in a wine - balance, structure, power?i look for a wine that will complement the dish

it is being paired with. i also love to do head

to head pairings with every course when i am

doing a dinner party. That really livens up with

conversations.

Q&Awe visited the large collection of a local wine lover, and this beauty of a cellar was what we found. Bottles ranging from very old to extremely good and everything in between.

“anonymouS memePhiS wine treaSureS”

Q: Describe your storage conditions?We have a basement temperature controlled cellar. it was well

insulated during our build out and is kept at 57 degrees f.

Q: how did you get into collecting wine? why?i worked in a wine store in college in the early 80’s and the proprietor bought in to the ‘76 tasting in Paris and introduced us to

California reds, some really great ones from the 40’s. i was hooked, but broke at the time. it grew from there.

Q: what is the cellar’s capacity and how full is it currently?We have 3200 bottles currently and are over

capacity by about 200 bottles.

Q: is there a system you use to buy wine, or is it more of an “on a whim” thing?i have many lists that i try and maintain – from there

it is by whim.

MeMPhis roots

“anonymouS memePhiS wine treaSureS”

Q: Most regarded bottle? Probably some of the older french –

but not one in particular.

Q: best Purchase? My first bottle – it led to a big expense –

and very much joy!

Q: what are you drinking right now?Most times a white first and then some kind of red after. it

all depends on my mood on a night by night basis.

MeMPhis roots

IntervIeW WIth Don Crank

What is your background from a Memphis standpoint? (school, family, and memories?)i grew up in Memphis, went to Crump elementary, Kirby Middle school and MuS. My Mom is an elementary school teacher in Collierville and my stepfather works for a company on President’s island. When i think back, i always seem to remember Memphis in spring and all the wonderful parts of the Memphis in May celebration, especially Sunset Symphony. i remember WeVL blues on the bluff concerts at the ornamental metal museum. i guess a lot of my memories of Memphis revolve around music.

Anything from Memphis that stands out as an influencing factor in your wines; either past, present, or future ? My mentor, forrest Klaffke, was fond of saying that the wine remembers. We play a lot of Memphis music at the winery, especially Memphis soul Stax, hi stuff, as well as Blues. So if the wine remembers anything, i hope that it remembers Memphis soul. i mean how could you go wrong with that? i am also always trying to make Memphis BBQ for the winery staff because you would be amazed what passes for BBQ on the west coast. To that end, i am trying to find or sometimes make wines that pair well with the strong flavors of BBQ. So far the best pairing is the 2011 Syrah/Tempranillo rose. With its bright acid and light body, it really cuts through the pork fat and smoke.

how has your experiences in Beer brewing and soy Beans influenced your winemaking?Beer and soy don’t have the acid and alcohol content that wine has. Their ingredients are shelf stable and grapes are not. So with other disciplines you have to be very clean and organized all year while winemakers tend to have seasonal lapses of work and are really busy during harvest. At Willamette Valley Vineyards we are bottling a good portion of the year and don’t have quite the up and down time other wineries have. So i think that Beer and Soy have trained me to be organized and motivated all year, not just during harvest.

What was your “Ah ha” moment, when you knew wine would be the way?i think that visiting a working winery in Burgundy, france and tasting in the caves at the hospice of Beaune on a european trip with my brother Andy in 1998. i thought that i might try to turn my hobby in to a profession. i didn’t know french and i thought that California or oregon might be a great place to start in the profession. i remember being very impressed with Burgundy, even more than new world Pinot Noir.

As the new head winemaker, how will your past experiences and previous mentors advice influence Willamette Valley Vineyards wine going forward ?i worked at the side or our former Winemaker forrest for nine years, and forrest’s son Daniel is my Assistant. So i have to say that forrest’s words and ideas influence my winemaking every day. We have always produced world class wines that demonstrate a sense of place and we will continue to strive for that goal. forrest would do all he could in the vineyard and with fermentation and then” trust in the process.” of course forrest is really on to something there because the process of making wine is ancient and powerful. Sometimes the right thing to do is nothing and wait. instead of the term “aging” wine, the french use the term “elevage,” which is much more accurate. The idea is to elevate or “raise” as you would a child. Just like being a parent, a winemaker must know when to intervene and when to leave well enough alone. That is the most important of the many things that i will take from my time with my friend and mentor forrest.

give us the story behind the Whole Cluster Pinot noir, it’s a concept I feel not enough winemakers explore.We just sort and coat the whole clusters of Pinot with yeast and chuck them in the tank. instead of physically macerating the must as we would do in traditional method Pinot Noir ferments, we let the bubbles of carbon dioxide do the macerating. You get a lighter bodied wine with less bitter tannin, but as a trade off all of this wonderful strawberry and cherry nose. The wine has a “Noveau” quality, but it still has the guts of a Pinot Noir so it is complex and earthy as well. This is really a unique process for us, but people really seem to love this wine. it is fun to drink in the summer with a slight chill.

how does WVV maintain such high quality standards in regards to the amount of wine you produce? We take great pains to ferment each and every small lot separately. i run my red fermentations as you would find in any small boutique winery in oregon. i use only 2 ton fermenters ; i just have more of them than everyone else. it takes an army to hand punch that many fermenters and another army to analyze the results. We use only french oak barrels on the Pinot Noir and don’t fool around with Micro ox or oak sawdust. We are traditional Pinot Noir winery that produces wine in a “small winery” way.

What trends in Oregon wine have you excited, or are conversely keeping you up at night?i am excited to see that oregon is being seen as a place to grow world class riesling and i can’t wait to see what the future holds there. Also the Dijon Clone Chardonnay grown in the Willamette Valley is beginning to get some press. i think these oregon grown Chardonnays are going to really impress people as a welcome departure from the tried and true formula of less than impressive fruit masked with loads of American oak prevalent in the market place.

Don Crank, Memphis native, winemaker: willamette valley vineyards

MeMPhis roots

by Allison Jacob

MarC Gasol

a Conversation with

When one thinks of the Memphis Grizzlies, typical descriptions come to mind: superstars, mega athletes, role models. What one might have a difficult time imagining is how much More these men really are than uber-talented-all-star basketball players. Before this interview was conceived i started brainstorming about how i could make Cork iT a more approachable magazine, more accessible to the Memphis masses. As i considered many obvious “angles,” the more i recognized an element that would not only broaden the Cork iT readership base, but also diversify our Memphis Grizzlies.

Marc Gasol was born January 29, 1985 in Barcelona, Spain. As a teenager in 2001, he moved to the Memphis suburbs with his parents, after his older brother Pau Gasol was drafted and signed by the Memphis Grizzlies. Gasol played high school basketball at Lausanne Collegiate School in Memphis. After his graduation from Lausanne, he returned to his home country of Spain to play in the Liga ACB.

Gasol was part of the Spanish national basketball team that won the gold medal at the 2006 fiBA World Championship and the silver medal at the 2007 fiBA european Championship. he was also a part of the Spanish team that won the silver medal at the 2008 olympics Basketball Tournament and the gold medal at the 2009 fiBA european Championships.

Marc now plays for the Memphis Grizzlies but was drafted in the second round, 48th overall, by the Los Angeles Lakers in the 2007 NBA Draft. he is 7’1” tall and is the younger brother of Lakers Pau Gasol. Marc’s draft rights were traded by the Lakers on february 1, 2008 to the Memphis Grizzlies as part of a trade package that included his older brother, Pau, who went to the Lakers. No other instance is known where an NBA player was traded for his brother. Gasol’s rookie season was very successful, breaking the franchise rookie record of the highest field goal percentage at the end of the season by shooting 53%. The previous record was held by his older brother Pau, who shot 51.8% from the field his rookie season.

MeMPhis roots

With your hometown being almost literally in the middle of cava country – do you drink a lot of bubbles?Not anymore, maybe at first, i like wine more than cava. And most of the cava places do a lot of wine too, so at the same winery you can get cava and wine. So, cava is bubbles? Yes. That’s how you say champagne or sparkling? No, they are not the same, cava and champagne are not the same. Cava is a little more drier than champagne. More like Brut? Yes, more like Brut.

And do you prefer more structured style from Priorat and Ribera del Duero? That is two areas i really like, Priorat is a very special area, that’s great wine. ribera is probably more known worldwide than Priorat. But Priorat has some really small wineries that are really, really, really good. If you had a preference, would it be between that or the rioja? i would probably go with Priorat. Is it higher end? No, it’s not higher end, it has more accents to it, and it is a little different. The rioja is more solid, you always get the same. over the years, it’s very solid. The good years for Priorat, it’s really unique.

Let’s talk about Spanish nightlife. Is it really like what we assume? What do you assume? It’s beautiful people, eating tapas, late night? Definitely yes. our style is to eat really late and to be what we call “over table”, to sit there for hours. You have fellowship. Yes, we don’t care about what time it is. We work to live. Yes, there’s nothing better than sitting around with your family, enjoying relaxing, wine, fellowship comradary. Yes, it doesn’t get much better than that.

About food and wine pairings – do you have any favorites? Are you more specific drink related? Or do you like things that are paired together? Not really, i enjoy red wine with pretty much anything. i think there is a red wine for anything. i think you can enjoy red wine at any time. So hands down, you prefer red over white wine? Yes, i pretty much never drink white wine, not even with sushi or fish; i’ll still drink red wine. There really isn’t a specific rule; it’s all about what you taste and what you prefer. But there are those stereotypes. You just don’t like the taste of white wine? There are people that say red wine is what makes them hurt the worst the next day. Do you get hangovers? No, i think it’s the sweetness and the sugars in the white wine that can really get you. And it’s fresh, so you’re thirsty, you drink, and the sugar gets you the next morning.

Is wine the main drink of choice in Spain? We have really good beer as well, so you start with beer, and then you go with wine, and then with the cava. That would be the progression. Do you drink port wines? Yes, that would be after the cava.

So, back to Memphis. What do you enjoy most about the city and being a Memphis Grizzly? About Memphis, you really have to live here to understand how much soul the city has, and once you embrace that and you feel a part of it, you become a totally different person. You play for a reason and for the city and you try to represent them everywhere you go.

What are your favorite things to do in the city when you have some time off, I know you’re private about your personal life and I greatly appreciate that? Yes, i’m very private. What are some key things you would recommend for someone to do when they come in to town? Besides go watch the Grizzlies play? Downtown, you definitely have to go to Beale Street, at least take a peek. And then eat at the restaurants, i like Spindini and eat here a lot. Then you definitely have to go see the Civil rights Museum. That is something you have to watch, there are beautiful spirits.

a Conversation with

MarC Gasol

I’m 5’11 and I have trouble with the height I have, how do you do it? What is the most difficult thing about being a giant? i’m used to it, i don’t see any disadvantages. Special ordered clothes? Yes, but i can’t complain.

Do you see yourself having a family in the future? eventually, of course. How many kids do you want? i don’t know, i don’t really worry about the number, i just hope they are healthy.

What are your other favorite sports? i like tennis a lot, and i like our football, which is your soccer. i’m from Barcelona and in our culture, soccer is really big. Did you play? When you are born there, you have to play soccer, it’s like a given. Tennis, i tried to play, didn’t look as good. Do you have pets? No, i don’t have pets, we travel so much. i’ll wait and hopefully i’ll be able to have a couple of dogs.

Your brother (Pau) was just here? Yes. Are you close? Yes, we are. Close in age? We are 4 years apart. So you are really friends and brothers? oh yes. once i turned over 18, we became really close. Are you competitive? oh, very much, yes, very much!

And your youngest brother is where? he is back in Spain this year. But he lived in Memphis for 10 years. he has lived in Memphis more than any other city in the world. And you did two stints in high school here? Yes. How did that happen? Pau moved over, and the whole family moved. After a couple of years, i had a feeling i had to go back. if i wanted to play basketball, i had to go back home and really start over.

Off the top of your head, what is a really proud moment of yours, one where you said “Damn, I did good!” one of the more emotional moments i ever lived as sports moment, has to be the World Championships overseas in Japan. We won that, Pau got hurt in the semi-finals, broke his foot. it was a very emotional tournament, it was my first time with a national team, and we won that one. it was a world championship and something to be very proud of.

As far as fun stuff you’ve done for yourself, since you have become very successful, what is something you have done that has been a great purchase? Is there something crazy? No, i’m very low key.

How did you find out you were selected to play in an all-star game? When we were at an event, at an elementary school in Germantown i think, and my agent called me and said i was selected for an all-star game. And we were jumping rope with the kids, it was fun. Did you play with anyone you met for the first time? Or were you surprised about meeting anyone? No, not really. We play so much against each other, even without knowing them; we have a good idea of who they are and what they do. But it was fun to play with a couple of old-timers like Steve Nash, and of course Kobe (Bryant). But it’s only for a weekend and i was excited about representing the city and the whole franchise. That was fun. Any players you look up to? No, not really. Did you have a basketball idol growing up? of course Michael (Jordan) was huge when i was growing up, when i was 10-12 years old. That was the time he was supremacy. Later on, probably Tim Duncan. i don’t have idols because you might meet them one day and they let you down.

a Conversation with

MarC Gasol

On location at Spindini restaurant, downtown Memphis; Photos by Christen Jones, www.christenjones.com

Q&A

“To Love and Learn”David and elizabeth Tate share their collection of vino with us; David shares a little knowledge and shows some love to the cheese.

“tate Cellar”

we understand that you might be a bit of a “cheese head”…what do you look for in a really good cheese, and what is the best thing you have had lately?

We look for authenticity, texture, freshness and flavor. ultimately, we eat what tastes good to us. We love cow, sheep and goat cheeses from

Britain, ireland, Scotland, Spain, italy, Switzerland, Greece and Germany. however, in our experience, by far the greatest cheeses in the world are

made in france – all over france – Normandy, Provence, rhone Valley, Central france, ile de france, Burgundy, Alps, etc. etc., with the exception

of cheddar-style cheeses where england is king. it is hard to name a favorite but, if i hAD to choose, it would be Cashel Blue, an organic blue

cheese from ireland.

ask me what “hard to get” cheese i would love to get my hands on? Answer: isle of Mull Cheddar. This is a

fabled cheddar style from the island of Mull, off the west coast of Scotland. What makes it unique is that the cows’ pasture diet is supplemented

with fermented barley from the nearby Tobermorey Whisky Distillery. it supposedly imparts an ivory color and a smoky flavor to the cheddar.

Describe your storage conditions?optimal – 52 degrees fahrenheit and 65% humidity. We have

a commercial unit that stays very steady. We also have a

generator for use when we have city outages.

what is the best part of collecting/drinking wine?The best part is sharing…….with your spouse, your friends, your family. There is an old

saying, “good wine brings good people together”. We have found that to be true.

The next best part is the satisfaction that you bought well when it was young, nurtured

it well while it was maturing, and you are about to enjoy it now that it is ready to

drink. if this experience comes from a wine that was purchased at a bargain, the

satisfaction is heightened. ultimately, it is just so nice to walk in the cellar to pick out

something that perfectly fits the occasion – whether it is a meal or serving cheese or

something to sip around the pool when entertaining guests, etc.

MeMPhis roots

“To Love and Learn”what is the cellar’s capacity and how full is it currently?Approximately 2000 bottle capacity. it was crammed full until

last spring when we took advantage of the incredible prices

the Chinese collectors were paying for top Bordeaux (and some

cult California) wines and sold many off at auction. We still

have younger Bordeaux and an assortment of California, Ports,

Champagne, German, Argentinian, italian, Burgundy and rhone

wines.

20% of the cellar is dedicated to a collection of rare Armagnac,

and a collection of Scots Whisky from rare barrels.

Currently, we have about 40% capacity available. We now have

a chance to remake the cellar to fit today’s world. When we

first started collecting, one looked for Bordeaux, Burgundy and

California. Today, however, the world has exploded with great

wines everywhere. it is exciting.

Most regarded bottle? The rarest bottles we have are a collection of many vintages of Ch

Potelle California wines (1994-2006) her Zinfandel is “off-the-charts”

good and won Wine Spectator wine of the year several times. other

gems are Bordeaux from 1955 and some Sauternes from 1962 and

1967. We also have several bottles of Dom Perignon, 1985 plus some

1985 BV, They are quite exceptional.

best Purchase?

our best purchase would be the 1982 Bordeaux, purchased in 1989. We judge a purchase by quality, potential and value. A really good wine,

bought at a good price, which develops into an outstanding wine, is what we would consider a “best purchase”. The 1985 BV is another

example. it is an outstanding wine and, as it turned out, the best vintage that BV made during the 80’s. it is valuable now. it was not expensive

when we bought it. Since we buy mostly young wines to cellar there is always some risk. The best purchases are really only judged 10-15 years

later when they are starting to mature.

worst Purchase?it was in a restaurant, when we were still neophytes and did not realize we could stand our ground. We suffered with a ‘corked’ bottle of

italian Chianti Classico. it had a bad smell and no fruit…tasted flat. We paid full price plus tip. That was our worst purchase.

our cellar is another story. We can honestly say that we do not remember making a bad purchase for our cellar! from time to time, one bottle

in a case will go bad but that is part of collecting.

what are you drinking right now?We drink what fits the occasion and we choose from what we have

carefully collected over time. A better question for us may be, “what

are you collecting right now”? We are seeing exciting wines from

Corsica, Argentina, hungary, sweet “ice wines” from Canada, terrific

reds from Spain. We enjoy seeking out wines from more obscure

parts of france, wines that are delightful but don’t have a following

in the States and therefore are very reasonable in price. example

- the Cahors, Bergerac, Languedoc regions, etc. We recently had a

Sauvignon Blanc from Slovenia - wow, that was different…and fun!! i

would drink it again.

your favorite bottle of all time?for me, 1971 Bienvenues- Batard-Montrachet ! The most incredible

white wine we ever had the good fortune to taste. i had it in 1990

and still remember the taste and mouth-feel. it was spectacular. for

elizabeth, a 1949 Ch Cantermerle. our joint favorite was a bottle of

1949 Chateau haut Brion. Both of the 49’s were enjoyed in the late

90’s. Just incredible.

MeMPhis roots

river Oaks restaurant - Master Chef Jose Gutierrezfavorite BBQ: rendezvous

Beer Pairing: Ghost river Golden

napa Café - Chef rick Saviorifavorite BBQ: Central BBQ -

pulled pork sandwich and wings

Beer Pairing: Laughing Skull

Amber

Mcewen’s on Monroe - Chef Keith Bambrickfavorite BBQ: Three Little Pigs, Pulled

Pork Sandwich on Texas Toast

Beer Pairing: Grimberg Blonde

Interim restaurant – Chef Jackson Kramerfavorite BBQ: Payne’s Bar-B-Que

- BBQ sandwich with an apple

turnover and a Dr Pepper

Beer Pairing: Northcoast red Seal

sweet grass – Chef ryan Trimmfavorite BBQ: Leonard’s Pit

Barbeque - BBQ Buffet

Beer Pairing: Sam Smith Nut

Brown Ale

the grove grill -Chef Josh Perkins favorite BBQ: The Germantown

Commissary - pulled pork plate with

slaw and extra deviled eggs

Beer Pairing: Spaten octoberfest

want to Know

Where Your fAVoriTe Chef GoeS

when CravinG bbQ

south of Beale -Chef Bryan McDanielfavorite BBQ: Cozy Corner BBQ -

BBQ bologna sandwich with their

BBQ spaghetti.

Beer Pairing: red Brick Blonde

elfo’s – Chef alex Grisantifavorite BBQ: Leonard’s Pit

Barbeque- chopped BBQ sandwich

with slaw and onion rings

Beer Pairing: Sierra Nevada Pale Ale

the grove grill – Chef Jeff Dunham favorite BBQ: Central BBQ - Because

they have all those great sauces to try

especially the Carolina mustard

Beer Pairing: Yazoo hop Project

Amerigo - Chef Ben hickeyfavorite BBQ: likes to BBQ at home. he prefers

Newman farms pork shoulder. he makes a

rub comprised of 1-2 tsp of salt, 3 tablespoons

paprika, 3 tablespoons of garlic powder, 2

tablespoons mild chili powder, 2 tablespoons of

powdered onion. he then smokes it for 18 hours

over apple wood chips.

Beer Pairing: Corsendonk Monk’s Brown Ale

erling Jensen, the restaurant- Chef de Cuisine, Fortunato Olivafavorite BBQ: - South Pork BBQ -

BBQ ribs

Beer Pairing: Victory Prima PilsBari ristorante e enoteca - Chef Jason Seversfavorite BBQ: Saigon Le - BBQ

wheat gluten

Beer Pairing: Green’s Dubbel

Cortona Contemporary Italian restaurant - Chef David Cleveland favorite BBQ: Bar-B-Q Shop (on

Madison) - brisket dinner

Beer Pairing: rogue hazelnut Brown

erling Jensen, the restaurant erling Jensenfavorite BBQ: Bar-B-Q Shop (on

Madison) - Beef Brisket

Beer Pairing: Newcastle Brown

flight restaurant - Chef Drew Bryanfavorite BBQ: Central BBQ -

Pork BBQ sandwich

Where Your fAVoriTe Chef GoeS

when CravinG bbQ

Circa by John Bragg –Chef John Braggfavorite BBQ: Cozy Corner

BBQ - Cornish hen

Beer Pairing: Duvel Golden

fleming’s steakhousefavorite BBQ: Bar-B-Q Shop (on

Madison) - full rack of ribs

Beer Pairing: Abita Light

Alchemy – executive Chef Karen roth favorite BBQ: Cozy Corner BBQ -

hot beef sandwich

Beer Pairing: Yazoo sly rye Porter

MeMPhis roots

ask Chris at lucchesi’s. he will be glad to help you....

wine & Cheese: A match made in heaven

Marques de Caceres, “Deusa nai”, Albarino, rias Biaxas 2010Pale yellow straw with complex flavors of apricots, peaches,

and a long, clean, rich finish; great balance between fruit and

acidity.

Cheese: Pair with Fresh Goat Cheese

schloss Vollrads, riesling, rhiengau 2010Light straw-gold color; fresh and refreshing, delicate and

elegant; aromas of peach and pear with hints of lychee

and jasmine and just a touch of spiced clover honey; initial

sweetness turns bone-dry from mid-palate back, lending

authority to the wine’s balance and tone; limestone and

damp shale run cleaning through like a blade.

Cheese: Pair with Morbier

Michael David. “Incognito”, Blend, lodi 2009Crammed with fruit this wine has aromatics of honey, citrus,

and apricots. This full bodied wine is pure without any hint of

oak.

Cheese: Pair with Petit Basque, Sheep

Chateau suau, Bordeaux rose 2011expressive notes of red summer fruits, lively raspberry and

strawberry rum, balanced entry with refreshing acids and

good fruit medley. richer textured rose but discernibly young.

Cheese: Pair with Camembert

Domaine de Catherine le goeuil, Cairanne, Cotes du rhone Villages 2009Dark ruby-mulberry color; packed with spiced, macerated

and slightly stewed black currants, black raspberries and

blueberries, with undertones of rhubarb and pomegranate;

firm and resilient texture, moderately dense and chewy,

layered with foresty, underbrush elements, vibrant acidity

and granitic mineral qualities; pulls up traces of lavender and

violets, fruitcake and plum pudding; perfect pitch and tone.

Cheese: Pair with roquefort

filon, granacha, Calatayud 2010Tight nose but can literally smell the acid, cherry and a little

pop of anise, the mouth opens up into layers of cherry with

a smoky cola feeling, there is a pleasant minerality of the

graphite, licorice and oak as the wine rounds out, not super

expressive yet but with immense potential.

Cheese: Pair with Older Manchego (12 month aged)

elk Cove, Pinot noir, Willamette Valley 2009Bright red. Strawberry and raspberry on the scented nose.

Light-bodied and lively, with tangy red fruit flavors that could

use a bit more punch. finishes clean and brisk.

Cheese: Pair with red wax Gouda

Marziano Abbona, “Brico Barone”, nebbiolo d’ Alba 2009Dark, almost black in hue; there is plenty of tannin but the fruit

keeps it in check; deep cherries and a touch of plum with fresh

herbs and spice, and a hint of licorice

Cheese: Pair with Grana Padano or reggiano

¯Sommelier, n, french; Trained and knowledgable wine professional who specializes in all aspects of wine services as well as food and wine matching

I get paid to drink. I have searched for the best entry line, the easiest way to describe what the nature of my certif ications are, but have failed to f ind anything more f itting then the simplest of statements. As I am paid to drink, I have developed an expertise on the subject , my knowledge ranges fr om the distinguishing characteristics of peat , smoke, and dry burning marsh grass in any of the various single malt Scotches fr om the isle of Islay to the understanding and identif ication of a glass of wine, based solely on taste and smel l. I am able to determining grape variety, place of origin and a general range of age. My title, Sommelier, means my skil l is in the art of food and wine pairing. The fol lowing is a written account of how the mind works when utilizing that skil l:

First , the wine must examined for aroma, taste, body and balance. The color seems to pick up and ref lect the surrounding light , Fragrances of white peach, orange and petrol jump from a beautiful German Riesling even when held away from the face. Underneath the predominate smel ls there lies lily petals and honey. Inside the mouth, the f lavors dance into a complex layer of peach and tangerine, honey and ripe green apple, while the f inish al lows a subtle sweet aspect to remain on the tongue. Body is determined by the weight with which the wine sits in the mouth, does it feel l ike water? skim mil k? whole mil k? Body helps to associate the delicacy of food to be paired. Acid and alcohol make up the rest , the idea is not to have too much of either. Balance is when there is no apparent surge in any one component , if out of balance food must be used to f il l in the missing parts. Fats are used to supplement high alcohol while sugar tames extreme acid.

Moving through the f lavor, my mind focuses on the sweetness and the green apple. Now considering the weight of the wine; it’s richly textured but ful l. The alcohol is lower than most and that means pairing with a protein of little fat , most likely seafood. “Seared Scal lops with Green Apple: no…Seared Scal lops and Sour Butter” This is stil l not enough to blend harmoniously with the layers in the wine. Tasting the wine again, the orange real ly stands out; lemon zest would add just enough citrus, without overdoing the orange component. C ontrast is always good in paring, but complimenting the existing f lavor prof iles makes the work easier. Including peaches would be a wonderful example, but caramelizing them would add a smoky sweetness and contrast the honey-like essence of the wine at the same time. Now the butter is too rich, however I want to keep the original f lavors. V inaigrette is such an overused term, and also to rich, but a mignonette is rare. Use the green apples to replace the shal lots in the traditional sauce, and use homemade white wine vinegar; add the lemon zest and the pairing is almost perfect. The caramelized peaches need a sprinkle of salt to cut the richness, and then taste the whole dish with the wine. The scal lops and peaches work perfectly with the Riesling offering a wonderful complimentary pairing, but that’s only one dimensional. Utilize something completely contrasting to add another layer, peppery Arugula, toss the slightly spicy greens in olive oil with a pinch of sugar to soften them a touch. Center them on the plate to use as a base for the scal lops. Perfect.

Inside the mind:

MeMPhis roots

TemperaTure and HumidiTy ConTrolled Wine STorage

To open in mempHiS, Tn in laTe may To early June

Interview with tom cassidy

AJ: Can you tell us a little about your wine collecting and other interests

TC: i have been collecting wine for over thirty years. i also started American Seafood Company which was a pioneer in bringing fresh fish to Memphis back in the seventies. i am privileged to belong to several wine and food groups and my main

hobbies are spending time with my family, boating, eating, drinking good wine, and loving life.

AJ: what prompted you to look into wine storage?

TC: recently i have been asked about the possibility of storing wine for people whose collections have grown too big for their own cellars, or for those who may have an abundance of wine and no cellar in which to store. After reviewing the possibilities of this kind of storage in the Mid South area there is a void of valuable wine storage. Thus, i have started a project to open a facility that will be up and running in May or June of this year to store wine in a temperature and humidity controlled

environment. This facility is open to any individual in need of a space to store such valuables as their wine.

Please feel free to call Tom Cassidy with any questions.901-277-4026

[email protected]

6245 poplar avenue, MeMphis tn 38119(901) 761-6200www.fleMinGssteakhouse.CoM

Photos Provided by fleming’s Prime Steakhouse

FleMinG’s PriMe steaKhouse & wine bar

penley,”gryphon”, Merlot, coonWArrA 2008 And SlIced FIlet MIgnon on rISotto Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together. The perfectly seared steak and earthy mushroom flavors contrast with the wine to bring the berry fruit essences to the foreground.

clIne, “cAShMere”, Blend, cAlIFornIA 2010 And neW zeAlAnd petIte lAMB chopS oak-aged red wines almost always pair well with grilled meats. The grilled lamb has flavor compounds that are similar to thyme and pair particularly well with this Syrah-Grenache-Mourvedre blend with its chocolate notes and hints of cracked black pepper.

SIlverAdo, chArdonnAy, nApA 2009 FleMIng’S loBSter teMpurA The richness and sweetness of lobster echo the rich crème-brulee and citrus flavors of this medium-bodied Chardonnay. The perfect acidity of the wine balances nicely with the crispy tempura and soy-ginger sauce.

Fleming’s Prime Steakhouse & wine Bar continues to set the standard in steakhouse dining with its introduction of seven Small Plates to its

menu. These lighter, healthier dishes represent a whole new way to dine at Fleming’s – to be enjoyed anytime with a glass of wine, shared

with friends, or as a starting course to a meal. They can even be an alternative to a large entrée.

1239 ridGeway road, MeMphis tn 38119(901) 761-4000www.aMeriGo.net

Photography by Ande Demetriou, Gemini Multimedia

aMeriGo

doMAIne de SAlvArd, cheverny 2010 And our pAStA dI MAreComprised of mostly Sauvignon Blanc, and rounded out by Chardonnay this wine is a natural choice for the different layers of flavor in the pasta. The smokiness and minerality are perfectly balanced by the mussels and italian sausage, while the roasted vegetables and shrimp help to elevate the acidity and soften the very dry nature of the palate. The Chardonnay shows true on the end of the finish, offering a richness to complete the dish and unify the ingredients

couSIno-MAcul, SAuvIgnon grIS, MAIpo vAlley 2010 And ScAllopS venetofresh and bright, with good stone fruit and a lively acid this Chilean selection cuts right through the sweetness of the scallops and richness of the accompanying polenta. The crisp lemon is a nice compliment to the basil, lemon, and butter that make up the sauce.

pIrAAt Ale, BelgIuM pAIred WIth BruSchettA AMerIgoA seemingly complex beer for the simplest of foods, not here, the saltiness of the Kalamata and sweet grape tomatoes are really brought to life by the caramel roasted malt, and soft grassy bitterness of this unique Belgian iPA. The beer takes the finish offering a subtle spice and peppered note that texturally contrasts, but is beautifully in line flavor-wise with the melted mozzarella.

JOB #: FMG350-79CLIENT: FLEMING’S DESCRIPTION: Memphis General Branding AdVERSION #: 1 of 1 TRIM SIZE: 4"w x 5.43"hBLEED: noneINK COLORS: 4cp PERSONALIZATION: NOSPECIAL INSTRUCTIONS:REVISE INSTRUCTIONS:

Join oUR nightly CelebRation of food, Wine & MeMoRable tiMes

6245 Poplar Avenue, Memphis • 901-761-6200www.FlemingsSteakhouse.com/Memphis

Prime steak & 100 Wines by the glass

Fleming’s features the finest prime steaks and an award-winning list of 100 wines by the glass. Join us for an evening with family & friends

in our lively, relaxed atmosphere.

12FMG350-79_MEM_GB_Ad.indd 1 4/19/12 8:27 PM

for dinner

and stay to party

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Located in Laurelwood Shopping Center

901.818.9951www.TheGroveGrill.com

Casual Dining, Fine Cuisine

Lunch - Dinner - Special DiningSunday Brunch

Located in Laurelwood Shopping Center901-818-9951

www.thegrovegrill.com

Chef Joshua Laban Perkins

Lunch Dinner

Sunday Brunch

Casual Dining | Fine Cuisine

HOLIDAYCELEBRATIONS

LUNCH OR DINNER PARTIES

CHEF’S TABLEIN THE KITCHEN

Located in Laurelwood Shopping Center901-818-9951

www.thegrovegrill.com

Chef Joshua Laban Perkins

Lunch Dinner

Sunday Brunch

Casual Dining | Fine Cuisine

HOLIDAYCELEBRATIONS

LUNCH OR DINNER PARTIES

CHEF’S TABLEIN THE KITCHEN

Located in Laurelwood Shopping Center901-818-9951

www.thegrovegrill.com

Chef Joshua Laban Perkins

Lunch Dinner

Sunday Brunch

Casual Dining | Fine Cuisine

HOLIDAYCELEBRATIONS

LUNCH OR DINNER PARTIES

CHEF’S TABLEIN THE KITCHEN

ReheaRSaL DinneRS - CoCkTaiL ReCepTionS

LunCh & DinneR paRTieS - Chef’S TabLe in The kiTChen

arounD the vine

“The wines that one best remembers are not necessarily the finest that one has ever tasted, and the highest quality may fail to delight so much as some far more humble beverage drunk in more favorable surroundings.”-h. warner allen

education, explanation, and excitement; full of interviews, editorials, and technical information, from these things our understanding of how and why we love what we drink is formed…in Vino Veritas

i walk forward. What does that mean? Well, from my childhood on, i always heard to

walk by faith and not by sight. What does that mean? To an entrepreneur, it means to walk forward into opportunity whether or not you’re fully prepared so that no opportunity ever goes without notice.

i know, that sounds lofty and possibly elitist, but it’s true. There are so many clichés out there such as- ‘luck is where opportunity meets preparedness’ and so on. But, if you find yourself in a moment where an extra question or another minute of conversation can lead to opportunity, then it all starts to make a little sense.

for years, i looked above and asked for the right opportunity for me to achieve success. i asked for an opportunity to use my skills and talents and by doing so, maybe i could finally start a career. Well, a career where i would work for someone else for a change. The previous ten years of my life had been spent opening restaurants, starting a mobile medical testing company

and starting a construction company in Tennessee, developing property, opening another restaurant, and finishing my first degree in Tampa and spending quite a few hours in my family business’s warehouse (they always put me in the back) and managing a couple of artists in Nashville.

Well, nothing happens the way you plan, but i am certain everything happens exactly as it should. And this is the beginning of my story…

in the spring of 2009, i was visiting with my family in South Carolina and was walking into the Margaritaville when my phone rang. it was the Cfo of Margaritaville Spirits and he called to inform me that the job in which i had previously been guaranteed was now unavailable. however poetic it was that i received that call at that particular place, the news was no less painful. i had been preparing a change in career with Margaritaville Spirits on the advice and encouragement of a great friend and mentor as well as the

recommendation from an executive inside the corporation. it wasn’t until a few years later that i was told that the reason was that the Spirits company had been sold and the job wasn’t available anymore anyhow. i’m glad i didn’t know that then, because the string of events that occurred after may have never taken place.

After the phone call, i looked to my mother and said that the job i was promised was no more. And, in the style that only my mother has, she said i should take a break and accompany her to Mexico where she had already reserved the time-share, so i cashed in my Sky Miles, got a ticket and flew to Mexico to vacation with my mom.

As we arrived in Playa de Carmen, i noticed a group of booths being set up on a side street off 5th Ave. With not much encouragement needed, my mother and i decided to see what was happening. What we found was a local tequila tasting. i tasted a few different tequilas before coming to a booth that had a unique

By Jason Fandrich- President & CeO Cuestion Spirits Company, inc.

Cuestion everything

& Live Life forward

looking bottle on it and a happy fellow by the name of Jose de Jesus figuroa Dominguez behind the booth. i tasted his tequila about three to four times over the afternoon and could not get past the fact that i had never tasted a smoother tequila. i told Jesus that i thought it was the best tequila i’d ever tasted. i then asked him if it was available for purchase in the uS. he told me it wasn’t so i replied simply by asking him if he’d like it to be. of course he said yes so i bought a few bottles, exchanged contact information and went to the beach to begin my vacation. i couldn’t get the thought out of my head that there was some reason that i didn’t get the job, was in Mexico, and tasted that tequila.

i retuned to the uS a week later with three bottles and a sales sheet that was in Spanish. i called an acquaintance of mine who is a wine distributor and we met. he sampled the tequila and gave me advice about the label and the conformity of the bottle and agreed that this may be the best tasting tequila he had and he even offered distribution. excited, of course, i began calling Jesus and telling him of my successes. Jesus explained his company’s position and the fact that they would be interested in partnering. i said that i wasn’t sure just yet, but needed to investigate further.

i called a friend who called a friend who in turn is a lawyer in Birmingham who happened to be the executive Director of the Birmingham Angel Network. We agreed to meet and began discussing this opportunity. he gave me advice on the compliance issue, federal license, etc. i came back to him with a business plan, all the paperwork and an increased knowledge about the business. We agreed to work together.

in the course of working up the plan he and i met the former Cfo of CAo Cigars (via his wife) and he agreed to come on board in the same capacity. i then reached out to my friend Pinky Gonzales, who was the former owner of Nashville’s echo Music, Belmont university instructor and marketing guru. We worked together to build a more comprehensive plan and then i presented that back to my attorney. it was then that i needed to gain my knowledge about the tequila, why it is what it is and what makes it different. So, i booked my flight and flew to Guadalajara, MX. There i spent countless hours discussing everything about tequila. i met with the CrT (regulatory Commission of Tequila), a few jimadors

(farmers who grow and harvest agave) the master distiller, my future partners as well as a host of other people. We worked on plans to gain control over all our agave fields and instituted quality control mechanisms with bottle production and barrel aging. All in all, i spent about a month learning everything i could in the distillery, the agave fields and in the market. i also came back to the uS with a partnership in the brand and the Sole importer rights to distribute Cuestion Tequila domestically and abroad.

This is ultimately how Cuestión Tequila landed

in the u.S. first hitting the shelves in Nashville TN in february 2011. We built a business, relationships and a plan to bring the world Cuestion. Cuestion Tequila is an ultra Premium Tequila grown, distilled, aged and bottled in the highlands of Jalisco, MX. in 2011 alone, we won 20 awards including Best of the Best- Best highlands Tequila of 2011 from Tequila.net, Triple Gold Medals from MicroLiquor Awards, Gold Medals, exceptional ratings and ratings of 92pts.-Blanco, 93pts.-reposado and 94pts.- Anejo by the Beverage Tasting institute (BTi), Gold and Bronze Medals at the San francisco World Spirits Competition, Silver at the New York World Wine and Spirits Competition and a Gold Medal at thefiftyBest.com. We feel great about our accomplishments and look for many more in 2012. i will spend most of my efforts this year in gaining more distribution. Currently, we are available in Tennessee, Alabama, and florida and will be available in Georgia, illinois, and Texas in May. We hope to grow throughout the eastern uS by years end and possibly even a few countries. i did, however, just get back from Moscow.

The name Cuestión comes from creator Jesus Dominguez who, when starting to make the tequila, he cuestion’ed everything about the process, and the name just stuck. The bottles, upside down question marks, certainly go with the theme, and they certainly stick out from the crowd.

We have three expressions of Cuestion; Blanco, which is not aged, reposado is aged for six and a half months in barrels and Anejo that is aged 18 months in barrels. hopefully, we will have an extra Anejo by summer. it will be aged for four and a half years in barrels.

While Cuestión Tequila is distilled and bottled in Mexico, we try and grow some roots here in Tennessee. our headquarters are in Nashville and we age our tequila in once used American oak barrels that have been used once in Lynchburg, TN to age Jack Daniels. heck, i grew up only 15 minutes from Lynchburg, so i couldn’t think of a better option for aging our tequila.

We are lucky to have had such a warm reception into the market place. While we are a small company with a great brand, we battle the billon dollar giants everyday. But, we’ve got great distributors that give us as much attention as they give the big guys. So, i think Cuestion Tequila will continue to be a strong competitor on the shelf and we will push for nationwide distribution. however, it just may take us a little longer to get there.

in between meeting and travel, i sometimes think about how i got here. i was set on a change in career

but thought that i would be working inside a company on a brand, but the world had different plans and i am much more suited to be where i am. i assured my partners and investors that i would seek every opportunity; i would walk through every open door. i will not look back, other than to learn. i will walk forward and that is how Cuestion will be built.

Albert einstein said, “learn from yesterday, live for today, hope for tomorrow. the important thing is not to stop questioning.” I would add to that by saying to always walk forward.

By Jason Fandrich- President & CeO Cuestion Spirits Company, inc.

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Wine 101

Distillation: The process of heating and separating the components in a liquid and then cooling into a condensed purified form, used after the fermentation to produce a pure spirit with higher alcohol

still: A device used for distillation, traditionally made from copper or having copper parts, to remove Sulfur compounds in the liquid. A still takes advantage that ethyl alcohol evaporates at a lower temperature than water; the still collects the vapor and condenses it in a secondary chamber. Stills can be linked continuously.

eau(x) de Vie: french for “Water of Life” a clear spirit made by double distilling fermented fruits, Brandy as well as Marc Brandies are included but generally carry their own designations (Cognac, Armagnac)

Proof- unit used to measure the strength of alcohol in a distilled spirit 1 degree of proof is equal to ½ a percent of alcohol

Carbonic Maceration: A wine making technique; whole clusters of grapes are fermented uncrushed in a sealed vat rich in Carbon Dioxide. The fermentation happens inside the grapes, as the gasses build the grapes burst and release the juice. The weight of the grapes crushes those at the bottom of the vat, that juice will experience traditional fermentation. The resulting wine has extreme fruit elements but lacks any aging potential due to the low tannin presence. Most classically associated with Beaujolais.

Botrytis: Botrytis Cinerea, A fungus that affects grapes by siphoning the water from inside the grape leaving behind the solid mass of the core; sugars, minerals, and acid compounds. This results in a more concentrated wine, not diluted by the waters presence. Noble rot, as it is known, is considered a beneficial infection and occasionally introduced manually. Botrytis has natural anti-yeast qualities and during fermentation can (and is encouraged) to stop the alcohol conversion, resulting in a lower ABV and high levels of sweetness.

Chaptalization: A controversial practice of adding cane or beet sugar to the unfermented, or the fermenting grape must. The practice is used to introduce more sugar for alcohol conversion, not as an attempt to sweeten the wine. Cooler climates benefit the most from proper usage of Chaptalization and the practice is quite common in the production of Champagne. Countries such as Australia, italy, and South Africa have outlawed the practice completely.

As we add Spirits to our knowledge base some related terms have been included in those listed below. The last three are a continuation of wine terms for your notes.

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What I would love to share with our readers in general is where you got started? I have only heard parts of the story and I want to hear everything. I love situations that come upon you and then you decide to make a life change; then you have very nice life blessings that come along the way. I’m excited to hear the story in your words. i was born 75 years ago during the war time. And the war time was

very hard, very hard to live, very hard to eat. So when i finished my

primary school i was 11 years old, i went to work in a bakery. Where was this? i was born in a city very famous for the violin, Cremona. i

mention two big names, Stradivari and Guarneri, everybody in the

music business knows about this. in Cremona there is still a famous

lute school for making violins. i worked in the bakery until i was 16, and

at that time i said to my father i don’t want to do this work anymore. i

want to go to work in Milano. Cremona is a city about 50 miles south

of Milano in the north of italy. i went to work in a movie theater for

2-3 years. Then i went in to the army and stayed in the army for 2

½ years. When i got back from the army i said i don’t want to work

for somebody else anymore, i want to build something myself. in the

beginning it was hard because i didn’t have a clear idea of what to

do. So i said to myself, let’s go around the world and see what there

is in the world. i was 25 or 26 and went to Australia. And Australia

was the first country in the world to have fitted (installed) by law

the seatbelts. And Australia is like the united States, there are a lot

of italians. So they said to me, Lionello, if you go back to italy that

can be big to be involved in that business. So back in italy i found

an American company that was producing seatbelts for aircraft. So

they were already involved in safety items. So my brain started to turn

in the right way, and in 2 years’ time i started producing seatbelts.

That was 1969. And i made a lot of money. We worked very hard with

the seatbelts, and in the meantime, in 1980, i said i wanted to go to

the united States to see what happens, what in the united States is

new. So i found there were a lot of producers of sunroofs. And i have

to tell you, since i have produced the seatbelts; i am in the auto

parts business. So in the uS there are lots of producers of sunroofs,

but leaking sunroofs. every sunroof fitted (installed) in the cars was

leaking, it was a big problem. So i said, wow, i have to go back and

find out a solution to produce a non-leaking sunroof. And i did that.

i was back in the united States by the end of 1979, so i presented

allison had the opportunity for a wonderful conversation with italian wine genius lionello Marchesi, a

Sangiovese whisperer, if you will. his estates include Castello di Monastero, Coldisole, and Poggio alle

Sughere. a former industrialist, he has put his heart and soul into the wines he has helped to build.

LiOnELLO MarChEsi intervieW

Note to reader: Mr. Marchesi is 100% italian, and his words have the beauty of prose.

Due to the nature of the conversation we have elected to not edit his responses.

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my sunroofs in Chicago at an auto show. The people related to

General Motors came to me and said, Lionello, are you sure the

sunroofs are non-leaking? i said i am sure. how did you fix the sunroofs? it’s a patent and too technical. i sent a sample to GM,

they tested the sunroofs, and they approved the sunroofs, and

we signed a contract for 10 years. in the beginning the project

was to produce the sunroofs in italy and ship the sunroofs to the

united States. But then there was some problem in italy, a lot

of strikes and so on, and let’s say we decided to move to the

united States to produce and assemble the sunroofs. i started

in Detroit and then i moved to Denver. We were supplying GM

in Shreveport. Success. Then in 1983-84 i had a lot of financial

possibilities and i said i had to find a solution to invest my money.

So i ran around in italy and looked at Tuscany and at that time

Tuscany was for sale. There were a lot of farm and wineries for

sale and bankrupt with financial problems, so i said oK, let’s go

and see if there is some business to do. That’s when i bought

property in bankruptcy in Montepulciano, i bought property in

Montalcino, (and) i bought property in Chianti. And i was the

first to put together the 3 DoCG in Tuscany. A big event but

at the same time a lot of advertisement and a lot of people

talked about me. Lionello Marchesi, the new renaissance man

and so on…And at that time a big pharmaceutical company

associated with Proctor and Gamble, they came to me and

said they would buy me. in the beginning i said no, these are my

jewels, i built everything. You cannot imagine how beautiful the

3 wineries were. Then they said, why don’t you look at the check.

Mamma Mia! i looked at the check and i gave the keys to them.

So i sold the wineries but i didn’t want to leave Tuscany because

Tuscany is a drug, a drug in the blood. if you live there for a few

years you are involved in the life of the area. So i said i wanted

to start a new winery, new investments. So i did that. i bought

an old monastery built in year 867 with a very big piece of land

and it had vineyards. My idea was to get out of the contract;

when i sold the previous properties i signed a non-competition

contract for 5 years. So i had to stay away from the wine business

for 5 years, but in the meantime i rebuilt the old winery, i rebuilt

all the vineyards. i bought property in the Chianti Classico area,

and when i say property i mean vineyards. i bought vineyards in

Montalcino. And in 1999 i have been back in the wine business.

So the 5 years were good to you? Yes, very good. But in the

meantime we opened the Monastero as a resort, 350 beds, 3

pools, 2 restaurants. it was amazing, very nice. And we worked.

We worked with the Monastero, we did a lot of business. And we

have had success with the vineyards. With the wineries, we have

3 new properties; Castello di Monastero and another winery in

radda in Chianti, where we were producing Chianti Classico.

We put the name of the product of the Chianti Classico under

name of Castello di Monastero. The second one is Coldisole,

and in 2001 i bought the property Poggio alle Sughere. it was

a beautiful property and it was the last investment, now i am

complete. i have 4 wineries and 3 brands. it is successful and

most of the product i produce is coming to the uS. Successful

to the point a big hotel company came to me 3 years ago and

said, Lionello, we want to buy your hotel. You can imagine the

end. So i sold the Monastero, just the building. And we are still

partners with them for 10% but we will get out of the business

very shortly.

Will you still tend to the vineyards? Yes, sure. All the vineyards, all

the property, we have a lot of property. Just not the hotel.

What a road you have traveled! So back to the roots of what you love, the winemaking. you have such success, and I’m sure it has been humbling to you on all sorts of levels. What would

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you say has been your most prized victory? What have you done that you are the most proud of? it is difficult to answer this question

because there are so many. And this is because i have been

always a very hard worker and passion with my business. i did so

many jobs, i moved from one thing to another thing. of course,

the most important success was the seatbelts and the sale of that

because from there came the money to many, many, many, many

other things. And also the first 3 wineries were built in a way that i

have had recognition all over the world for the quality of the wine

but also the popularity of Lionello Marchesi. And the last one of

course is to invest the money in the right way at the right moment

and to have the idea to build something new. So i built the resort

and then the resort was very important. And many many other

things. one of the biggest things is to have a nice wife and a

serious wife. And overall stay always with the foot glued on the

ground. Do you understand? My family and my daughters know

the value of the money. everybody knows how much sacrifice we

did because it was not always roses, we had some hard times. A

piece of bread was all that was it for a while.

you haven’t talked about your wife. When did you meet her? Next

year in June we will be married 50 years. We met when we were

very young.

how many children do you have? We have 2 daughters. one is a

lawyer and the other has a doctorate in economy. Both of them

started in the uS, both speak 5 languages. The oldest one helps

me, she is my right hand.

your success has allowed you plenty of money to invest and to do things. What have you done for yourself? i have many things,

i have buildings, houses all around, i have had the satisfaction

of driving a couple of ferraris. But always thinking to be a noble

person. i never show off my car at my factories because that was

my private thing. And also to have a nice family and as i said to

live simple. i think this is part of my success.

What’s next? Is there anything else that you have yet to accomplish? every day you have possibilities to do something, to

do something new. Time is flying and i’m 75 years old, but i don’t

want to go on pension. i will work until i die because this is our

spirit. Now is good for investments, but you have to be careful.

The economy all around the world is not the nicest. You have

to be careful and i don’t want to make any mistakes. We say in

italian “passo dopo passo”, that means “step by step”. i love very

much everything i did and am doing in my life because there is

no recipe in life to say, “Lionello, you have to work until you‘re 100

years old.” i can have everything in life, i love my job.

tell us about your wine, the grapes. All the wine i produce comes

from the Sangiovese grapes; it is a typical grape from Toscana.

Some of the wines, like the Brunello di Montalcino and the rosso di

Montalcino are 100% Sangiovese, some of the wines are blended

but in very small quantities. for example the Morellino di Scansano

is 90% Sangiovese and 10% Cabernet Sauvignon. But in the end

we do this in a way that we have not destroyed the characteristics

of the Sangiovese grapes. This is the most important thing.

Which wine is your current favorite? in general, when people

ask this, i ask if you are married and you say yes with 2 children

or 3 children, and then i ask you which is your favorite how do

you answer? touché! Let’s say this, just because i want to answer

you, most of the wine i produce is regulated by the law, the

Brunello di Montalcino and the rosso di Montalcino are 100%

Sangiovese because we cannot blend them, they have to be

100%. The same with the Chianti. So “Igt” is where you can play? Yes, that is right. And we have some Super-Tuscan that you have

the possibility to use your ideas, and make something that is not

regulated. for example we have a couple of super Tuscan, infinito

is 60% Sangiovese, 40% Cabernet Sauvignon; Splendito is 70%

Sangiovese, 30% Merlot.

technical note: “Super Tuscan” is not an official term, it was a moniker utilized by the media

to relate to some the unregulated wines being produced in Tuscany in the late 60s and early

70s before the introduction of the IGT designation. At the time many winemakers began to

disagree with the DOC(G) laws governing Chianti as they had been abused to produce

cheap bulk wine for mass consumption, and quality producers suffered the falling reputation

and were restricted by Italian law. The wines they created were blends and at times utilized

differing winemaking techniques, and were generally more expressive on a personal level,

however some of the originals commanded such high prices the media dubbed them

“Super Tuscans”

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As a winemaker in Washington, i have had the pleasure of working with many different varietals from many different vineyards

here in the Walla Walla Valley AVA, as well as the Columbia Valley AVA. And although i enjoy making wines from Cabernet

Sauvignon, Merlot, Cabernet franc, Petit Verdot, etc., i have an overwhelming passion for making Syrah. one of the many reasons

i enjoy making Syrah is because of the diversity it shows based on where it is grown. The french have a word for it, “terroir”. it loosely

translates to the impact that the geology, geography, and climate of a particular vineyard site has on the resulting grapes. i firmly

believe that Syrah shows the terroir of a particular site better than any grape. This transparency is what is so fascinating to me as

a winemaker. how can one grape taste So different from vineyard to vineyard, sometimes only a few hundred yards away from

each other?

To help frame this discussion, we should talk about the history, climate, and geography of the Walla Walla Valley as it pertains

to the question above. The Walla Walla Valley was granted AVA status (American Viticultural Area) in 1984, after the birth of the

modern wine industry in the valley by its pioneering wineries, Leonetti, Woodward Canyon, and L’ecole 41. At the time, there were

less than 60 acres planted in the entire valley. Today there are over 130 wineries and 2000+ acres of wine grapes in production,

with new vineyards being planted every year, reaching out to new and undiscovered terroirs within the valley. These pioneers

were true visionaries; they saw that the climate and soils were perfect for growing world class grapes for world class wines. The

warm days and cool nights were perfect for achieving optimal ripeness while maintaining the natural acidity to keep the wines

fresh.

The soils of the Walla Walla Valley are extremely diverse, with over 75 documented soil types defined by the WSu Geology

department. These soils were the direct results of two major geological events. first, about 15 million years ago, the Cascade

range erupted, discharging massive amounts of basaltic lava. As this lava flowed east and covered the Columbia basin (as much

as 3 km thick) it cooled and laid the foundation for the soils of the valley. over the years, volcanic eruptions also discharged large

amounts of volcanic ash, which deposited itself on the basalt. This ash, along with the wind blown silt and loess, is a predominant

soil type in the Walla Walla Valley. The other major event occurred about 15,000 years ago. A series of cataclysmic floods, caused

by the draining of Lake Missoula (estimated to have happened over 100 times), swept across eastern Washington State. As the

flow of the floods backed up at the Wallula Gap, backwater overflowed into the Walla Walla Valley and was estimated to be at

least 600 feet high. This temporary lake brought with it flood material of mainly sand and silt that slowly deposited on the floor of

the Walla Walla Valley. Along with the influx of foreign material deposited here in the valley by the floods, the Walla Walla river

(which flows out of the Blue Mountains to the east) brought tons of ancient river rock downstream and spread them in an alluvial

fan over a 12 sq. mile area in the southern end of the Walla Walla Valley near the town of Milton freewater. Commonly referred to

as freewater Cobble, the soil is free draining with very little organic matter, and is ideal for grape growing. Syrah has really found

a home here in “The rocks” area and will be a prominent area in our discussion about the terroir of the valley.

rather than tackling the task of explain the wines and terroir alone, i thought i would reach out to a few of my winemaker friends

here in the valley that are also working with Syrah from a number of vineyards to discuss what makes this grape so unique, and

how they feel the terroir impacts their wines. We’ll see if we find similarities or differences in the wines, as well as if (and if so, how)

a winemakers style may impact the wines overall. i will interject my thoughts as well, as if answering someone else’s questions!

-Trey

By Trey Busch, Sleight of hand Cellars

Walking in Walla Walla: A Winemakers Roundtable

all four make world class Syrah’s from different sites here in the walla walla valley.

Justin wylie, owner and winemaker of Va Piano Vineyards.

Chad Johnson and Cory braunel, co-owners and co-winemakers of Dusted Valley Vintners.

Greg harrington, owner and winemaker of Gramercy Cellars.

First, define your style of winemaking when working with Syrah. I think this will help put things in perspective so when we start discussing the wines, we will know what you were thinking heading into this process!

Chad: Syrah is a chameleon. it shows its

pedigree more than any other varietal we

work with. We want the vineyard to shine

through in the finished wine. i love some funk

and pepper but love the seductive fruit that

Syrah has to offer as well. We also do a lot

of stem fermentation when we can and co-

fermentation with Viognier. Quite frankly i feel

that we are just beginning to figure out our sites

and how to get the most out of them.

greg: We are all about cool sites, stems and

minimal handling. My real “ah ha” moment for

Syrah was when i went to visit Steve Doerner

at Cristom. We talked about Pinot Noir in his

cellar for about 3 hours. he is really into stem

fermentation. it just opened my eyes to the

fact that Syrah is very similar to making Pinot

Noir. So when we make it, we are always

thinking about Pinot. Also, when i researched

my favorite producers in the Northern rhone,

i noticed a few commonalities; cooler sites,

some percentage of stems and mostly neutral

barrel aging. We want earth in our Syrah –

smoked meat, pepper, etc. We don’t want

anything to interfere with that.

trey: We try to respect the vintage when

making Syrah, and because of that, we see a

bit of variation in the “style” of the wines year

to year. our barrel program for new vs. used

varies from 15% to 40% depending on the

wine and the vintage. Warmer years (like 2009)

typically will give us richer, more fruit forward

Syrah and will see a bit more new french oak,

and cooler vintages (like 2010 and 2011) have

yielded wines that tend to be a bit earthier,

and show terrific acidity while still allowing the

fruit to be the star. for the cool vintages we

back off on the amount of new oak because

the wines are easily dominated by the oak

flavor, which is NoT what we want. We make

2 different Syrah’s for Sleight of hand, and they

are dramatically different from each other,

partly because of site, and partly because of

our decisions in the vineyard and winery.

Justin: My style of winemaking for Syrah has

evolved over the past six years. i am not as

heavy handed with Syrah as i have been in

the past. Today i use less oak and a gentler

approach to fermentation, utilizing smaller

tank sizes ranging from ¾ ton to 2 ton lots. i

think Syrah likes to be treated more like Pinot

Noir. My first vintage of Syrah was 2003 and all

my fruit was de-stemmed prior to fermentation,

today i am at least 33% whole cluster. i have

three very distinct Syrah vineyards; Portteus

Vineyard located in the Columbia Valley AVA,

Les Collines Vineyard, and Va Piano estate

Vineyard both located the Walla Walla AVA.

Chad, Cory, and Greg, we all make Syrah from the Freewater Cobble (The Rocks) area of the Walla Walla Valley. Tell me what are the defining characteristics of the wines you are making from this area, and do you treat these wines differently than other vineyard areas in the valley?

Chad: We definitely treat them differently. The

wines from our Stoney Vine vineyard are the

most distinctive wines we craft. The chemistry

of the wine is high ph / low acid wines with

tannins that are smooth and round. This makes

for soft, silky and plush wines. We can throw

more stems at them and lean (press) on them

a little more without fear of over extraction.

This allows for more extraction of tannins from

the stems, framing the wine. We also do a lot

of native (yeast) fermentations on the Stoney

Vine grapes.

greg: We use this area as a blending

component. it has absolutely textbook

Northern rhone aromatics – sausage, beef

jerky, the entire Salumi catalog in a glass.

however, especially from the younger

vineyards, the acid balance (ph) is usually out

of whack, making very soft, short lived wines.

We want racy acidity in our wines to pair well

with food. To pair with food you have to control

the alcohols as well. We find that the rocks

vineyards blend extremely well with the hillside

sites like Les Collines.

trey: We work with The funk Vineyard in the

freewater Cobble area, and it is an aptly

named vineyard. We make a single vineyard

wine called “The funkadelic” Syrah and sell

it almost exclusively out of the tasting room

(although Memphis got a few cases!). We treat

this wine differently from the start. first, we foot

crush 1/3 of the grapes, then de-stem the rest;

whole berry on top of the foot crushed grapes.

By foot crushing, we are including the stems

in the fermentation, which add a terrific spice

component, as well as tannin structure which

is typically lacking in these wines because of

the high ph/low acidity found in the wines from

the rocks. We use native fermentation, so the

yeast off the vineyard ferments the wine to

dryness. it spends 11 months in almost entirely

used french oak barrels, and the wine is known

for its savory qualities. Smoked meats, game,

minerals, wet stone, briny olives, and dark fruit

flavors (plums) are the defining elements of this

wine.

I’ll ask all of you the same question about the Syrah coming off of the Silty/Sandy loam sites such as Pepperbridge or Va Piano Estate Vineyards, to name a few. Is there a trademark characteristic from these soils in this area?

Chad: We work with a couple valley floor sites

that are quite different. from brighter red fruit

sites to darker and more structured, funkier

sites. i think soil precipitation and how it relates

to canopy growth and management have a

lot to do with it.

greg: honestly, i am not the biggest fan of this

area. i find it to really excel with Tempranillo,

and of course, with Cabernet, but i have never

been blown away by this part of the valley.

We have some Syrah planted there and are

going to replant with Tempranillo. Syrah, for

whatever reason, in the loess sites, seems to

need hillsides; some sort of slope. You can see

it at Les Collines. The upper, steeper blocks are

generally much better than the lower, more

flat blocks. it is a site, however, which must be

picked early. it’s very easy to miss; even by a

few days. it also sucks up stems. 100% stem

fermentation is absolutely possible here, even

with green stems.

Justin: i will tell you Syrah from the silty/sandy soil

profile needs more vine age before you can

really get excited. i planted Va Piano in 2000

and in 2010 i could really taste a difference.

The wines showcase more spice, darker fruits

and a denser rich mouth feel; definitely bigger

more masculine wines. i think at least 30%

whole cluster really adds the missing layer of

texture and spice from this soil profile.

Les Collines Vineyard, at the foothills of the Blue Mountains on the east side of the Walla Walla Valley, has really proven to be a dynamite site for Syrah. The soils are deeper, and it receives significantly more rainfall (20-22+ inches annually) compared to the Pepperbridge area (12-14 inches) or The Rocks (10-12 inches). What do you find intriguing about this site and what does this vineyard bring to your wines?

greg: Les Collines is a special vineyard. Syrah

SYRAH VARIATIOnS In WALLA WALLA

is at home here. it is dense, complex, aromatic

band the perfect blend of New and old

World flavors. Wines have big fruit, but still have

earthiness. it produces elegant wines. our best

wine, John Lewis, has come mostly or entirely

from this vineyard since 2006.

trey: Syrah is the star grape of this vineyard.

it retains a beautiful earthiness which

complements our Yakima Valley Syrah from

Lewis Vineyard (these 2 vineyards go into The

Levitation Syrah). it is typically higher in ph, but

has terrific balance, and really adds a new

dimension to our wines, they would be lacking

without it. We work with 2 blocks, ferment

them separately, and decide on the blending

decisions in the spring following harvest.

Justin: i source my Les Collines Syrah from BLK

30 planted in the early 2000’s to the Joseph

Phelps clone. BLK 30 has deeper soils and

tends to ripen one week later than some of

the other Syrah blocks within LC; because of

this BLK was planted towards the lower section

of the vineyard. My block produces elegant,

meaty, and earthy notes; average tonnage

yields of 1.25 – 1.75 tons per acre. every year i

am more impressed with this vineyard.

Almost all of the Syrah planted in the valley is under 10 years old. How important is vine age to you for Syrah? How do you think the wines will change as the vines get older?

Chad: We are making world class wines with

baby fruit, that my friend is an incredible

testament to the terroir of WA State. As the

vines age, the root systems develop and the

plants start to self-regulate, the wines will

become more complex and layered. We will

be able to coax more out of them.

greg: i think vine age is vital. it blows my mind

that we are able to make what we do off of

less than 15 year old vines. The future of Syrah

in Washington is absolutely amazing. especially

when you look at how well Grenache is coming

along. it’s a perfect marriage.

trey: older vines make more intense wines, so

for me, knowing that we are making the quality

of wines we are making now, with vineyards

under 15 years old, is encouraging! The future

is bright!

Justin: The golden question! i think site

location, vine density & clone selection will be

very important to the continued success of

Washington State Syrah’s. Along with our long,

hot summer days with huge temperature shifts

at night helping to retain our natural acidity in

our wines doesn’t hurt us either. What excites

me the most is the undiscovered vineyard that

has yet to be planted! Many of our growers

in the Walla Walla Valley are truly professionals

nurturing these younger plants to produce

outstanding wines at such a young vine age.

Why do you think this grape has a penchant for showing terroir more than other grapes grown in the valley (or do you even think it does)?

Chad: it’s the curse and blessing of Syrah. it

grows well anywhere. But, there is something

truly special about what’s happening in Walla

Walla.

greg: only if it is picked early. Pick it too late,

and then it’s a fruit bomb. But this is typical for

Syrah.

trey: i agree that the later the pick, the more

obliterated the terroir becomes. The 3 blocks

of Syrah we work with in Walla Walla are ALL

different, and we are thankful for that because

it gives us more tools for crafting complex

wines. And i don’t know why Syrah can be a

great wine at 22.5 brix as well at 25 brix, but it is,

so i am not arguing!

Justin: Knowing when to pick comes from

trusting and understanding your vineyard.

One area I am not working with, and maybe some of you are, is the Seven Hills area, on the south side of the valley above the valley floor. I have tasted several Syrah’s from Seven Hills Vineyard (most notably the L’Ecole 41 Seven Hills Vineyard Syrah) and notice a beautiful red fruit character I don’t get from any of the other vineyards in the valley. Why do you think that is?

Chad: Warmer and less rainfall = less hang time

= redder fruits and perfume. We see it at Birch

Creek on the oregon side of the valley floor

as well.

Justin: This site is more suitable for Bordeaux

varietals.

What is the future of Syrah in the Walla Walla Valley?

Chad: Syrah will get better and better. it will

gain its rightful place at the table with the

consumer. My advice is to get in everybody’s

wine club now or it will be too late.

trey: i see more planting on the rocks, and i see

folks moving into the foothills, higher elevations,

etc. Pushing the limits of our geography, i guess

Do you see new undiscovered areas as we go forward, and if so, why and where?

Chad: i think the west slope of the Blue

Mountains above the Missoula flood line in

the thinner scabby soils, will produce some

incredible Syrah. it is cooler and less affected

by the soil’s moisture holding capacity in the

higher precipitation area. Anyone want to

plant a vineyard up there for me? Seriously!

Greg: i’d love to get a Syrah vineyard on some

granite in the Lake Chelan area. i also think

some of the higher slopes and hidden canyons

around the Walla Walla Valley could be really

interesting. Steeper slopes = better Syrah.

Trey: The slopes of the Blue Mountains and up

the river canyons, but i see a trend towards

cooler areas since Syrah can be a great wine

at lower brix.

SYRAH VARIATIOnS In WALLA WALLA

What is the difference between Blanco and Silver, gold and reposado and what makes an Anejo?That’s a great question because a lot of people get this confused; there is so much misinformation in the market. But generally any 100% agave tequila (we only make 100% agave tequila, there are tequilas that are not 100%) that has not been aged is Blanco, and Blanco means white in Spanish. Some call theirs Silver, or Plata which is Silver in Spanish. Gold on a tequila bottle is a telltale sign that it is not 100% tequila. it is usually 51% tequila, 49% neutral grain spirits or whatever, and then they throw food coloring into it to make it gold. A reposado is any tequila that is 100% agave that has been aged in a barrel for more than 2 months but not more than 7 months and 29 days. reposado in Spanish is the past tense of the verb reposar which means to rest. So the literal meaning is a rested tequila, it has been rested in a barrel. our tequila is rested for 6 ½ months. That is where we find ours to be the best. An Anejo, the word actually means aged or old, and it is any tequila that has been in the barrel for at least a year but not more than 3 years. And the reason they have these age ranges is because of the different climates. Some tequila is aged at higher altitudes, some at different humidity in the warehouses, and there is no way to get a deed verification like Scotch. So that is why there are no age dates on a bottle, only age ranges. And recently the CrT (Consejo regulador del Tequila) which is the regulatory council in Mexico has designated a 4th varietal of tequila named extra-Anejo that is any tequila aged longer than 3 ½ years.

how does the taste change with the aging? Aging is the process where the spirit, and in this case tequila, goes in to the barrel. And while it’s in that barrel and the temperature is greater than 60 deg f, and the humidity level is at a certain percentage, the pores in the wood will open up. So the spirits will actually leech into the pores of the wood and then they will go back into the barrel. And they can go through a charcoal barrier that is created by charring the inside of the barrel. Depending on how you cure it, depends on how much flavor and characteristics the spirit picks up from the wood. And what happens is you start to get a really mellow tequila, you will really get a lot of flavor out of the wood with your reposado and get very flavorful Anejo that i feel can rival any great Scotch. And then the extra-Anejo is really woody, really creamy and some would say buttery.

Why is there no age verification on the bottles? Like i said, because of the different aging practices with the different temperature and altitudes; it is the tequila regulatory board that came up with the age ranges. Because Mexico doesn’t have the seasons that other countries have, like the uS, in their aging, and for deeds verification. The key is the 55 gallon drums, 1 year of aging including all four seasons. if you take out 2 of those seasons and only have spring and summer, for every one year that passes you get two years aged. So if you take out all 4 seasons and have summer all the way though, for every one year you have 4 years aged. So Mexico says let’s have an age range.

What makes cuestion so smooth? We do something a little different, and that is why we are called Cuestion. When we started the company, my partner, Jose de Jesus figuroa Dominguez, he questioned how everyone else did it and he wanted to do it better. So the very first thing we did was to acquire and take control of our agave. We own our agave plants. We do not propagate the agave by tissue culture like a lot of other companies do. They have all their plants with the same exact DNA. What we do is cut the suckers off the agave plant, because the agave is a succulent, so it grows suckers, and we cut and replant them.

So each one of our plants has a unique DNA. What that means is, if a disease comes in and attacks the plants if it affects one genotype and not this other. it can wipe out an entire field. We have sustainable growth. After we have grown the agave for 10 years, we hand select each one of our plants, we cut it and roast it to caramelize the sugars in the agave, we get all the sugars out of it. We get the juice and ferment it. We have our own yeast, and after fermentation we distill it twice. other companies will distill it 3 or 5 times. With our first distillation we make tequila, and we try to extract as much alcohol out of the agave. But on our second distillation is where we change the game. We make sure we discard as much of the methyl alcohol as we possibly can. Now, we have all tasted tequila that made our tongue curl. Tequila has both methyl and ethyl alcohol. ethyl you want to drink, methyl is what gets you sick. We have the lowest amount of methyl alcohol of any tequila in the world. And we can do that because we take our time with our 2nd distillation. So we discard the methyl tequila, and we collect the ethyl. it comes out at 43% alcohol, which means we are getting a lot more tequila than just alcohol. Then we dilute it 3% and either put it in a bottle or we put it in the barrels. Because of our practices the Mexican government has designated our product as an ultra-Premium Tequila. every time we harvest our plants, we re-plant, and we only harvest when we need tequila.

does tequila have a worm? Tequila has never had a worm in it. it is only mescal that has the worm. No one knows why the worm is there; we have gone back and tried to trace it. We have some theories, but there is nothing to explain why the worm is there.

All tequila is mescal, but not all mescal is tequila. And there are a couple of reasons for that. Mescal is from any agave. Tequila is a distillate that occurs when you grow and cultivate the Weber blue agave. That agave has to be grown in the state of Jalisco, and 5 small regions. it has to be cultivated, distilled, bottled and aged all in that same region for it to be called tequila.

President & Ceo Cuestion Spir its Company, inc.by Allison Jacob

Jason FanDrICh IntervIeW

What makes tequila unique? Tequila is unique because if takes on such a great form in its pure state Blanco, then you start to create really 3 different products with the reposado, Anejo, and extra-Anejo. it is the purest spirit in the world. it is from a single source, the Blue Weber agave. The better you grow it, the better you distill it, the better it tastes. With other spirits you are not sure what they have made it with or blended it with.

Why did you decide to use Jack daniel barrels in the aging process? Jack Daniels dumps more barrels than any whisky company in the world. There is a law that says if you’re going to be a Tennessee whiskey you may only use the barrel one time. So they have all these surplus barrels out there. And i grew up only 15 minutes from Lynchburg. i grew up on highway 64 in Belvedere. i used to ride my bike there as a kid and i have a lot of family from Lynchburg. My grandfather was born there, my grandmother was raised there. So i thought if i’m going to headquarter a tequila company in Nashville, even though we make it in Mexico, in what way can we make it the most Tennessee tequila in the world? And the answer was that we only use barrels that were once used to age Jack Daniels. And as much Jack Daniels that is sold out there, if somebody feels like they get a hint of the flavor that comes from the barrel, well good for us! Because it’s already proven that it’s a good taste. There are other spirits companies that use Jack Daniels barrels and other tequila companies too. But we maintain that we exclusively use the Jack Daniels barrels.

So in 2010 and 2011 you have experienced pretty tremendous exciting growth. Where do you envision cuestion in the next year? Well i hope we are headed to national distribution. Being an independent company is one of the most difficult things in the world because i can’t call our distributors and say – hey, i’ve got another brand, we want you to take it too. And it just happens. i have to go in and sell this tequila to every single distributor and that’s 50+ distributors nationwide. So in 2011 we launched in Nashville, then in Chattanooga. Then in July we launched in Knoxville and Memphis. Then in September we launched in Tampa. This year we have reorganized our sales force so that in 2012 we will be launching in 15 to 16 states by the end of the year. And i got an offer to go to russia, went over there, and got the word last week they have accepted us. So we will launch Cuestion in russia in a couple of months.

What is your best cuestion moment – which you’re the most proud of? it was when i first started with Cuestion and i would talk to different bar owners or liquor store owners and i would see people take a sip of our tequila – and see their eyes light up and say i have never liked tequila before. one of the very first days i went out to sell, and went to a liquor store, and the owner said i don’t drink tequila. i said, that’s fine, let me tell you a little bit about it, and maybe you want to smell it? All his employees tasted it, and then he smelled it, and then he tasted it, and tasted it again, and said i never liked tequila before, but i can drink this. So now i tell people, it’s not that you don’t like tequila; it’s that you don’t like bad tequila! And we make good tequila. if people will give us a fair shake, and taste our tequila, they will come to the realization that we make one of the best tequilas in the world.

arounD the vine

4550 poplar avenue, MeMphis tn 38117(901) 818-9951www.theGroveGrill.CoM

Photography by Ande Demetriou, Gemini Multimedia

the Grove Grill

chAteAu grAvIlle-lAcoSte, grAveS BlAnc, BordeAux 2010 pAIred WIth roASted QuAIl, WhIte corn SuccotASh, locAl FIeld peAS, And neWMAn FArMS porK BellyThis lovely white is blended primarily from Semillon and Sauvignon Blanc, with traces of Muscadelle. The terroir yields a distinct flinty minerality which pairs suitably with the equally unique South Texas Bandera Quail from Broken Arrow ranch.

ShAFer, “relentleSS”, nApA vAlley 2008 pAIred WIth Wood grIlled douBle lAMB chop, FAvA BeAnS And roSeMAry SpIKed deMI-glAcerelentless, a bold blend of Syrah and Petite Sirah is a great match with our garlic and sage crusted New Zealand lamb chop. The smoky barbecue aroma and deep fruit notes blend wonderfully with the perfectly prepared lamb off the wood burning grill.

prIchArd’S chocolAte old FAShIoned WIth MASon JAr deSSertS: ButterMIlK cheSS, WAlnut Apple cruMB And pecAn pIeThese three“Mason Jar Minis” are just right to end a great meal with just a little sweetness. our custom made old fashioned features Prichard’s Double Chocolate Bourbon Whiskey from Kelso, TN. The subtle combination of cacao and muddled fruit is the perfect complement to any dessert.

the Case of Good

HoPe, such a fitting word to describe the struggle of wine in South Africa. The industry has been a phoenix of sorts, battling in the late 19th century to protect its’ continued adoration in Britain, overcoming the death blow usually thrown by phylloxera, or finding the catalyst for change against the tyrannical farm lobby that all but destroyed the wines of South Africa. The ashes have nourished the weak, and fed the fire for the global demand of affordable quality. South Africans have the spirit of fight in them, history proves this to be true and it is no surprise that unwillingness to quit is carried over to the vine. The years of political unrest and global boycott have restricted the historical essence of South Africa’s wine industry, but in reality have given birth to a young generation but, with years of knowledge and experience. That experience has been developed over a century and a half of oppression when wine is discussed, first falling under the spell of British rule and a demand for sweet, cloying, honeyed wines and brandies cheaply produced. Though forced labor provided low cost product, the expense of transport made the resulting cost sit uneasy with the end consumer and a substitute was found much closer to home. in the early 20th century in an “effort” to capitalize and reintroduce the world to the beauty of South Africa, a large farm lobby was created. Known as the Koperatiewe Wijnbowers Vereniging (KWV) they set forth guidelines in turn with the AoCs and DoCs of france and italy respectively. The trouble was, corruption and greed skewed these regulations and soon they became a shell of the original intention. Mass production of low cost, high yield juice tarnished the name of South Africa wine. ironically, the turning point was when a global boycott ensued, due to civil unrest and political corruption being presented by the media. The diminishing flow of revenue no longer enticed the officials in charge of the KWV and slowly it disbanded. The end of the KWV came only recently in the late 1970s, effectively giving South Africa one of the oldest, newest wine producing areas in the world.

Wine makers adapted and developed a new system of designation, continuing to take cues from europe they produced a system like the AoC but with closer resemblance to the American AVA system. Wines are listed as Wos or Wines of origin, and are mapped geographically, while site specific vineyards are referred to by the moniker “Wards”; the idea being closely related to the terroir influence of Burgundy. The actual laws and restrictions are quite vague, but this is born from the endurance of the years of oppression, not just to the lax American system. They choose to label by varietal, which is by grape, as opposed to regionally. The freedom offered by South Africa’s designation system is quite vast, and goes as far as to allow up to a 25% inclusion of juice from the previous or the following vintage. Most of the world views this practice as abusive; however, in South Africa it works, maybe because the winemakers truly use the freedom to make good wine instead of a dollar. in time, it can be certain the laws will tighten and restrictions will be implemented to protect the nature of the designations.

Today’s growth of South African exports has been slowed slightly due to economic times, same as the rest of the world, but the resilient group of producers refuses to diminish quality. The wines produced are getting better each year, and as they gain momentum the sky seems to be the limit. red wines have been the top of the order, Syrah taking a staggering lead, though sometimes using the Australian label of Shiraz, the wines still possess a certain uniqueness to them as is true of Syrah in general. here the grape seems to take from directly centered between classic elements identified with the rhone, and more new world aspects reminiscence of Washington state fruit. White grapes far outnumber red in terms of acreage under vine, Chenin Blanc, locally

known as Steen, is the frontrunner ranging in style from austere, sharp, young creations to more off-dry offerings that would be at home in the Loire Valley. The versatility of Chenin can be seen in the honeyed dessert wines of Constantia, where luxury and depth can rival the best in the world. Almost all of the other major players, grape wise, are represented in some form or fashion, Cabernet has gained some traction from mid-range producers while Pinot Noir and Chardonnay are seeing wild success. South Africa cannot be discussed without the mention of Pinotage, a cross between Cinsault and Pinot Noir, and unseen outside of South Africa. Pinotage is the bastard child of South Africa, though not completely indicative of traditional wine culture in the area, it has played an important role. Pinotage can range from Bret infested, barnyard stricken, funkiness more likened to an impressionist painter; all the way to moderately price ranged examples of well integrated bell pepper and mushrooms, with a note of hot leather.

The distinct climate differential from costal coolness to the extreme heat of areas further inland offer an ever expansive range of flavors and options; as the world continues to explore this area of wine production that selection will grow. Couple the easy to understand labeling, and loose regulations for production, and a resolute desire to better the wine and we are sure to see an escalation in quality and steady pricing for a few years to come.

WINES TO TRY:Hamilton Russell, Chardonnay, walker Bay 2010Deep gold, full bodied with a nose of peach, pear, apple, caramel, butterscotch, toast and vanilla. The mouth has papaya fruits, lemon curd, and sweet lime. Decent integration already, dry, sweet on the palate with terrific length.

Spice Route, Chakalaka, Swartland 2009Spicy with some nice lift to the assorted red and darker red fruits there is an interesting savory component that compliments the fruit perfectly. The interplay between the wines savory component and the wines sweet plum and dark cherry fruit makes for a perfect barbeque wine.

Mulderbosch, Rose of Cabernet Sauvignon, Costal Region 2011a beautiful pink with orange tint, the wine has wonderful tangerine and strawberry aromas, with a soft grapefruit and raspberry mid-palate with a lively acid to finish.

arounD the vine

MeMPhIs restAUrAnt WIne resOUrCe gUIDe

restaurant Wine Director/sommelier

number of selections by Bottle

number of selections by glass

Price range $ Corkage fee

Cuisine style

Alchemy940 S Cooper Memphis TN(901) 726-4444AlchemyMemphis.com

Bert Smythe 64 325.5-13 glass, 22-60 bottle

$15 American Small Plates

Amerigo1239 ridgeway road, Memphis TN(901) 761-4000www.Amerigo.net

Andrew fischer 52 427.5-15 glass 28-99

bottle$10 italian

Andrew Michael Italian kitchen83 South 2nd Street, Memphis TN(901) 347-3569www.AndrewMichaelItalianKitchen.com

Andrew Ticer, Michael hudman

55 31 50 bottle $10fresh perspective on

traditional italian

Automatic slims243 S. Cooper, Memphis, TN (901) 525-7948www.AutomaticSlimsMemphis.com

N/A 37 14 50 bottle $10Globally inspired with

southern flair

Bari ristorante22 S Cooper, Memphis TN (901) 722-2244www.BariMemphis.com

rebecca Severs 100 30 38 bottle $15Southeastern italian primarily from Puglia

Cafe 1912243 S. Cooper, Memphis, TN (901) 722-2700www.Cafe1912.com

Glenn hays 43 18 24-42 bottle $10Bistro with a mix of

french, italian, New orleans/Caribbean

Carrabba’s Italian grill5110 Poplar Avenue, Memphis, TN (901) 685-9900www.Carrabbas.com

ed Parramore 47 39 9 glass none italian

Circa by John Bragg6150 Poplar Avenue, Mempis, TN (901) 746-9130www.CircaMemphis.com

Jay Turney 125 309-18 glass 40-65

bottle$15 french Global

elfo’s restaurant2285 S Germantown rd, Germantown, TN (901) 753-4017www.ElfosRestaurant.com

Alex Grisanti 57 276-11 glass 32-150

bottle$20

Northern italian with a

modern twist

erling Jensen1044 South Yates road, Memphis, TN (901) 763-3700www.EJensen.com

John Condy 187 46 36-669 bottle $10french

Continental

fleming’s steakhouse6245 Poplar Avenue, Memphis, TN (901) 761-6200www.FlemingsSteakhouse.com/Memphis

Aubri Luckey 200 100+6.50-24 glass 26-325 bottle

$20Prime Steakhouse

& Seafood

folks folly Prime steakhouse551 South Mendenhall road, Memphis TN (901) 762-8200www.FolksFolly.com

Carlos Sejas 300+ 50 10 glass $18uSDA Prime Steaks,

chops, and fresh seafood

the grove grill 4550 Poplar Avenue, Memphis, TN (901) 818-9951www.TheGroveGrill.com

Terry Allen 100+ 50 28-200 bottle $10Southern American and

european Cuisines

MeMPhIs restAUrAnt WIne resOUrCe gUIDe

restaurant Wine Director/sommelier

number of selections by Bottle

number of selections by glass

Price range $ Corkage fee

Cuisine style

Interim restaurant and Bar5040 Sanderlin, Memphis, TN (901) 818-0821www.InterimRestaurant.com

Michael Luckey 93 407.5-16 glass

30-215 bottle$15

New American with emphasis on fresh fish

and local produce and products

Jim’s Place restaurant and Bar518 Perkins road extended, Memphis TN (901) 766-2030www.JimsPlaceMemphis.com

ronnie Powell 46 28 9 glass $12Authentic Greek / Steaks

and Seafood

Jim’s Place grille3660 S. houston Levee road, Collierville, TN (901) 861-5000www.JimsPlaceGrille.com

James Taras 60 32 24-125 bottle $15 American / Greek

le Chardonnay Wine Bar & Bistro restaurant2094 Madison Avenue, Memphis, TN (901) 725-1375www.LaChardonnayRestaurant.com

Bill Baker over 100 40 7 glass $15fine Causal /

Bistro

Mcewen’s120 Monroe Ave, Memphis TN (901) 527-7085www.McewensOnMonroe.com

Bert Smythe 90 34 37 bottle 8 glass $15Contemporary with Southern influence

napa Cafe 5101 Sanderlin Ave # 122, Memphis, TN (901) 683-0441www.NapaCafe.com

rusty Prudhon 145 18 28-165 bottle $15 American

Paulette’s50 harbor Town Square Memphis, TN (901) 260-3300www.RiverInnMemphis.com

Beata Sulecka 92 1724 and up bottle

9 glass$15 Continental and french

restaurant Iris2146 Monroe AvenueMemphis, TN (901) 590-2828www.RestaurantIris.com

Jeff frisby 127 42 26-280 bottle $17french Creole with an

emphasis on local

river Oaks restaurant5871 Poplar Avenue Memphis, TN(901) 683-9305www.RiverOaksRestaurant.com

Collene DePete 80 20 28 and up bottle $20 American french Bistro

ruth’s Chris steak house6120 Poplar Avenue, Memphis, TN (901) 761-0055www.RuthsChris.com

Kevin Johnson 277 4032-399 bottle

8-29 glass$15

Classic American Steakhouse

south of Beale361 South Main, Memphis TN (901) 526-0388www.SouthofBeale.com

N/A 20 20 7-10 glass $15 New American

sweet grass 937 South Cooper Street, Memphis TN (901) 278-0278www.SweetGrassMemphis.com

Chris Johnson/Scott Gentleman

38 267-12 glass

26-105 bottle$8 Low country

siDe bar“Wine is made to be drunk as women are made to be loved; profit by the freshness of youth or the splendor of maturity: do not await decrepitude.”-Theophile Malvezin

All things wine related but that don’t involve pouring juice into the glass, these make me feel better the next day…

This whole issue is chock full of BBQ recipes and pairings with the dish itself, but what happens during the 24

or so hours it truly takes to bring to life a delicious BBQ? What does one sip when manning the smoker? Well

a good clean American Lager is the choice most lean too, and don’t rule out a slightly bitter Pale Ale. Watch

the hops go down nice and smooth in the presence of good company and allow the beer to wash the day

away. You could always get into a nice glass of islay or highland Scotch, the peat, tobacco, and smoke seem

a natural fit for the deep wood chip scented air and the bite will cure mouth-watering while waiting for the

first taste of juicy fall-off-the-bone meat. Any good quality Bourbon will carry a soft sweetness under the oaky

overtones adding a unique experience when on the rocks and you could lighten it up a touch with some

water. Both of the previous blended into cocktail form will add the dash of spirit to any conversation, and the

best part of those drinks…their good and manly.

Wine is another choice, a deep core of fruit from a Washington Merlot or the bacon accents and graphite

smoke from rhone Valley Syrah; it happens in Walla Walla as well, but also has a pretty olive and blueberry

nose in addition. it has nothing to do with BBQ but if it’s hot out grab a good bottle of Alsace riesling, the fruit

and well integrated residual sugar are high temp killers. The beauty of summer is there’s time, there are hours

of daylight. even though the months seem to fly by, the days seem to drag on in a good way. So if you have

cranked up the smoker or just fired up the grill for a quick burger or steak; take inventory of the fridge and

closet, pick something to fit the mood and menu and start relaxing.

what to DrinK while Smoking?siDe bar

PoolsiDe vinoinfusing spirits is one of the simplest ways to create dynamic cocktails and offers a wide range of flavoring for different liquors. results end up best when a good quality spirit is picked to start, vodka and light rums are generally all around good selections; gin and whiskey’s can be used but care must be taken to ensure the flavors line up. Look for spirits with a clean taste and few impurities. You can actually use a water filtration pitcher to “clean up” lesser vodkas! use an airtight jar that has been thoroughly cleaned and place the item you are using to infuse, cherries, lemon/lime, fruits, spices, vanilla and even garlic and candy can be used to flavor select spirits, be creative! (Stay away from fatty items; see next section on fat washing) Pour in enough Spirit to cover base and seal. it really is that simple; “cooking” times can vary from 2-5 days to 2-3 weeks depending on the strength of flavor. Taste often and when desired infusion is reached, strain off liquid. Coffee filters can help with removing small bits of fruits, but they can also be left in the final product.

Fat washing is a way of infusing some type or animal or vegetable fat with a spirit. The idea is to retain some flavor and essence of the fat but not to carry over the oily texture and opaque coloring. Begin with the desired spirit, to infuse, set at room temperature; use something similar to a mason jar, not too wide open but the vessel must have an opening big enough to remove the fat later. Melt the desired fat in a pan, bacon, butter, various oils and nuts are all good starters. Strain the fat to remove any grit or unwanted pieces that may interfere with the process. Pour the melted and strained fat on top of the spirit and refrigerate. After some time the fat will congeal and rise to the top for simple skimming, much like making a stock. The resulting spirit may need to run through a strainer to remove the last loose bits but, generally will be ready to use and now has a back tone of the infusion and has maintained its original integrity.

syrups are non-alcoholic sugar based add-ins for cocktails. Simple Syrup is the most basic form, a mixture of one part sugar, one part water. The sugar and water are

heated until dissolved, the syrup is shocked (poured into a container set in ice) to cool and maintain clarity. Simple syrup is used as a sweetening agent for many cocktails, with the sugar being pre-dissolved it integrates better and the added viscosity helps it to blend well. Versions of syrup are simple and easy to make, start with the simple syrup recipe and add to it during the heating process, fruits can be used but will lose some of their freshness. Vanilla and flower petals are classic syrups, as it using sugar variations: brown sugar, pure cane, or honey even. Syrups have a decent shelf life as long as they are kept in a cooler or refrigerator. Back to the fruit syrups, if the freshness and purity of summer strawberries or the like is what you seek to capture then here’s another recipe

• 1 cup of fresh strawberries hulled and quartered (other fruit can substituted freely)• 1 cup of Sugar• ¾ cup of red wine vinegar or cider vinegar Using a bowl big enough for fruit plus some extra room, mix sugar and fruit together until covered. Cover with plastic wrap and refrigerate for anywhere from 6-8 to 2 days. as the fruit macerates in the sugar, natural syrup will form in the bowl, the longer it sits the more volume you get. Strain juice and sugar from bowl (there will be residual sugar in the bowl, you want it) and add vinegar, whisk to combine and seal tightly in bottle for future use. immediately the syrup, called a shrub, will seem funky and unbalanced but after a day or two the flavors will harmonize and the remnants of sugar will dissolve creating an amazing mixer that actually gets better with age.

Making bitters is the last step to ultimate cocktail dorkiness, and though rewarding, is fairly time consuming. internet sites and 19th century cocktail books are littered with bitters recipes and various ways to create them, researching these is always a good start but everyone who has ever made bitters knows one thing, almost all of those recipes fail. first let’s discuss what the idea of bitters truly is. Bitters are a way to add a VerY small amount of hiGhLY concentrated flavor to a libation. Bitters consist of three

parts; the bittering agent, the actual flavor, and the base. Bittering agents are used to actually introduce bitterness and are the key to balancing the concentrated flavors,

classically quassia, and wormwood are used. The flavor is what you seek for the basic taste and aromatic quality, these are generally simple like a lemon or orange, but can be as complex as the propriety blends used by Peychaud’s or Angostura’s. When selecting the base for flavor simple is usually best, but if you want something more complex be 110% sure the flavors taste good together. When selecting a base spirit, be careful and be picky, try to use something about 100 proof (50% ABV). i would not use anything higher unless utilizing Pure Grain Alcohol to extract very delicate flavors, but that is a different story. Vodka is best for softer lighter flavors; lemon, ginger, herbal bitters; while Bourbon can be good for darker bitters centered on seed, root, and spices. The trick to getting good, balanced bitters is in how you create the infusion; different items infuse at different time rates, and the best homemade bitters exploit this idea. instead of putting all ingredients into one jar and waiting, which causes some flavors to overpower others and even themselves at times, infuse each flavor separately and then “assemble” them to create the final blend. Not only do you have more control over the ending taste, but usually there is enough left over to make a completely different blend. After assemblage, cut bitters down with water to achieve the final product, a good rule of thumb here is ½ part water. •

The KiTchen The Barby Chris Thorn

siDe bar

As the sweltering heat of summer sets in and inevitably continues well into the fall, we will all be seeking shelter and comfort in the refreshing cool waters of the good ole fashioned pool. Whether floating, basking or entertaining, reinvigorating the body with a steady stream of water is a necessity; but where is the fun in that? We are after all adults and are entitled to a little something called imbibing. The classic beer and cocktail have their own places cemented in poolside enjoyment, but make way, wine is quickly closing territory as a summer staple. Wine’s ABV is lower than booze, making it friendlier over the course of the day and the flexibility wine offers’ has put beer on ice. Changing styles have presented a plethora of different options for consumption to tame the inferno that is a Memphis summer.

rose: Can’t stress enough how under-valued this is for any occasion. The chillable nature of this more fruit driven, structured wine makes it literally the perfect go-to for any poolside endeavor. Try South American examples for more body and Provencal selections if you desire a softer approach. Across the globe they are made into more and more varying styles.

Beaujolais: Vibrant fruit and the almost total lack of tannin make this another great option for warm weather drinking. Take into account the fun style of some wines from this region and that they respond well to a slight chill will make your sunbathing all the more enjoyable.

Cava: Spanish bubbles, but never too bubbly and always with a refreshing edge. Stylistically sweeter than champagne and other Cremants but not usually with as much residual sugar as Prosecco and offering a deeper nose and more effervescence.

sangria: not really pushing the ready-made cocktail version here but more the made-at-home-my-way style. Base wines can be either red or white and for red, rioja is the typical starter. infuse with fruit, sugar, and fortify with a brandy or other spirit. Wait. enjoy

PoolsiDe vino

2 bottles true rioja can be found in the $10-12 range

3-4 tbsp sugar

1 orange sliced

2-3 white peaches cubed

½ cup blueberries or raspberries

1 lime sliced

5-6 oz of white rum or 3-4 oz of good gin

optional: 1tsp cinnamon

red sangria

5040 sanderlin, suite 105, MeMphis tn 38117(901) 818-0821www.interiMrestaurant.CoM

Photography by Ande Demetriou, Gemini Multimedia

interiM restaurant anD bar

chArdonnAy, treFethen, oAK Knoll dIStrIct 2010 pAIred WIth BeeF tArtAr

Trefethen Chardonnay has a long time reputation for excellence beginning back in 1979, when the 1976 Chardonnay was named “Best Chardonnay in the World” at the Gault Millau World Wine olympics in france. The trend still continues today with this beautifully aromatic 2010 vintage. from the oak Knoll District, located within the Napa Valley AVA at the southern end of the valley floor, Trefethen Chardonnay highlights tropical and floral aromas with a hint of almond. This Chardonnay has a many food friendly wine characteristics including balanced acidity and a stony minerality. This richly balanced wine, expressing flavors of apple pie and lemon zest, pairs well with our beef tartar appetizer. raw tenderloin with capers and dijon mustard topped with a quail egg is a great way to start your meal at interim.

SAuvIgnon BlAnc, tWoMey cellArS By SIlver oAK, nApA vAlley 2010 pAIred WIth pAn SeAred FlounderQuality wine with an emphasis on using sustainable estate grown fruit has been a calling card for Silver oak Cellars for decades. it is no surprise that the current sauvignon blanc offering by Twomey Cellars is sourced from two eco friendly sites in Napa Valley. interim has long been at the forefront of local/sustainable practices using local farmers and artisans. it’s a natural fit for Chef Jackson Kramer’s cuisine to be enjoyed with wine that is as equally environmentally conscience. The pan seared flounder served with asparagus, cauliflower and fingerling potatoes pairs well with the dynamic nose of honeydew melon, citrus hints, guava, custard apple and pie crust that this sauvignon blanc expresses.

Sometimes, when you’re hosting a large party the last thing you want is to be stuck behind the bar mixing drinks. This not only takes a good

bit of the fun out of the party for you, but it also takes you away from conversing with guests. you could always recruit or hire a bartender

to take care of the drink orders, however, that could end up costing you quite a bit for time and liquor, so another alternative is to serve

a punch. it’s the perfect solution to easily serve large groups.

a punch is a great way to serve a group of party guests with little effort and there are many great punch recipes available. But what

happens if you want to take one of your favorite cocktails and transform it into a spectacular bowl of punch? The answer is simple; you

just need to do a little math; multiplying desired servings by standard proportions and tasting to adjust.

Classically a punch is defined as a cocktail with five or more ingredients, and historical examples include Planters Punch and Pilgrims

punch and the insane long island Tea. These are normally served as single serving beverages but can easily be converted for party use.

Party Punch recipes are floating online everywhere and make a great base for playing around, consider adding herbs and fresh fruit for

appearance and layers of flavor.

the steP by steP:• The first thing you must consider is which cocktails will work as a

punch. Your heavy spirit cocktails like the Martini and Manhattan

simply will not work - they are best left to a single drink because

they will lose all of their appeal in a punch bowl and become

flat and are way too intoxicating. Also, drinks that require special

techniques such as muddling or layering don’t make a very

good punch.

• Cocktails that make good punches are those with fruit juices,

wines, and sodas, or, in other words, cocktails with more non-

alcoholic ingredients than liquor.

• The next part of the cocktail to punch equation is to determine

the number of servings you will need. Are you entertaining a

group of 25 or 50 people or hosting a small brunch of 5 or 6? Will

there be other beverages offered? how long does the party last?

• it is usually safe to assume that each person will drink 2-3

servings in a 2-3 hour time period. By using this average you take

into account those who will not drink any of the punch, those

who have just one drink, and those who drink more. it all usually

balances out and often you will find that you’ll either have just

enough punch or a little left over.

• once you have estimated the number of servings you need it is

time to do a little math. Simple multiplication is all that is needed:

Multiply the quantity of each ingredient needed for a single

cocktail by the number of servings.

• The last thing to take into account is ice melt. You can usually

get away with a little less punch than your math in step 3 came

up with because your ice will melt and add liquid to the mix.

a Few hints to Get you GoinG:1. The average bottle of liquor is 750ml, which is equivalent to

about 25 ounces. A 1-liter bottle is about 34 ounces.

2. for large parties make enough punch in advance. fill your

punch bowl to capacity and store the remainder in pitchers in

the refrigerator without ice for a quick refill.

3. The exception to mixing punch in advance is anything with

carbonation. Add your sodas, champagne and the like to the

punch bowl directly on top of the base punch. This will keep the

bubbles fresh.

4. Always trust your judgment. Converting cocktails to large

batches is not a science and it is best to do taste tests throughout

the punch making process, especially when it comes to flavor

enhancers like lime juice, bitters, syrups and the like.

THRowiNg the First PunCh

5040 sanderlin, suite 105, MeMphis tn 38117(901) 818-0821www.interiMrestaurant.CoM

siDe bar

901-213-7890

[email protected]

phoToGRaphy & ViDeoGRaphy

Ande Demetriou is the exclusive photographer for Cork It magazine

from the waiters station

server’s share their peeves on customers wine orders

Seriously, who still serves “house reds”?

~David

A martini is Gin and a healthy dose of Vermouth, what you ordered is a double shot of vodka shaken

and served up

~Grace

No, i cannot make the “Billy Jo Bartender special

from XYZ in Nashville” but what color was it?

~Sara

The “sniffing” of the cork is actually the practice of examining the cork to check the authenticity of the bottle in very past years, it is now completely

outdated with very few exceptions.

~Jake

foie Gras is the artificially enlarged liver of a goose or duck, Sweetbreads are the Thymus gland from a

cow…there i said it

~Keith

Your glass is on the right…i promise

~leigh

Memphis lost an angel earlier this year in the passing of

Patti Jensen; a welcoming, warm-natured woman with

an always smiling face. Best known for her years inside

the Memphis restaurant scene and as the wife of local

chef erling Jensen, her ideas of hospitality and her genuine

person continue to go unmatched. Patti’s light hearted

smile will be forever ingrained in the minds and hearts of

anyone who was lucky enough to meet her.

“In Loving Memory”

for 15 years erling Jensen, The restaurant has been the ultimate

benchmark for fine dining in Memphis. An embraced blend

of form, fit, and function; serving luxurious food based in formal

technique. Portions are larger than life, service is old school, they

know what you want before you do and are putting it on the table

before you can ask. Customers have never existed at erlings; people

walk through the door and are greeted as friends. The atmosphere

is warm and relaxed. The lack of pretention is a long deserved treat

for Memphians looking to enjoy good food with good company

without hassle. here at eJs there is no hassle, welcome home.

erling opened his doors back in 1996, choosing to go against the

grain and provide customers high end food their way. if you want

it at eJs you’re going to get it. erling’s flexibility with his menu, his

generosity with the food and the presentation of the entire package,

meant you didn’t just become a repeat customer; you become a

friend for life.

erling has always been an innovator of Memphis cuisine, serving

things no one else would, elk, antelope, and various other game

meats that are staples at eJs but one thing was always missing until

recently, a bar. erling wanted the focus on the guest, the attention

on the food and never saw a need for a bar until now. his ideas

of progression for the restaurant are not rooted in some plan to

promote growth and make millions of dollars. erling sees and listens

to the guest. The addition of the bar was not to generate revenue

or stall customers for a quick sip before dining, the idea is simple: an

expansion of the mentality that is eJs; A place of good food and

good company. The constant theme that sets the tone every day,

long before service begins.

Now fast forward to today, erling Jensen is still evolving. he has had

years to develop his concept and build a solid team of people

to grow them, and now more than ever erling is ready to let those

people shine. Many of the names you know, John Condy has fielded

beverage inquiries as the wine director for a few years now, but long

before that he was building relationships and friendships from the

floor. Jennifer Dickerson has only recently flexed her talents in the

front of the house, but her extensive experience as a chef, both in

the restaurant and in the private sector, makes her the absolutely

perfect liaison between the rising bar of cuisine and service.

Speaking of food, fortunato oliva, lovingly known as Nate, has risen

to the occasion and filled the Chef de Cuisine position here. he has

been a long time member of the erling Jensen kitchen brigade, and

eJs concept of food flows in Nate’s blood, but Nate also presents

some youthful freshness, able to expound the ideals of classic

technique with his background in Japanese cuisine and his own

italian heritage. The menu has seen some modernization with the

infusion of Nate’s style but largely maintains the same traditional feel

guests are used too.

The bar and patio have been the first course of evolution, the Bar

has received a rotating menu of small plates, and a brand new

energy of sorts. The seeming focus of the crew is revitalization, not so

much that the wind has left the sails, but more of a pre-emptive strike

at stagnancy. The belief is that without pushing the envelope, you

quickly become irrelevant. There is a new sense of the future when

you walk through the doors, things appear the same, but there is

that inherent spirit, a “je ne sais quoi” if you will. When asked what the

team at eJs has in mind for the future, Jennifer shares some basics,

“We aren’t refocusing on the details like everyone else, the details

are something we have always done correctly, we are putting

energy back into the experience; a little something newer, without

losing class.” She is however, tight lipped about what to expect as

things come to fruition, simply smiling and making vague gestures.

i wonder if we will see a more vibrant side of eJ? Something to

compliment the classic sexiness that is exuded by the bar and patio,

perhaps something more sleek or hip? i cannot possibly image the

crew over here becoming more flexible, or friendly. it is very possible

that the influx of youth and talent may provide the drive and

required knowledge base to sustain the forward thinking and high

standard set forth by erling himself, but what will the future actually

hold? At erlings anything goes…

redefining Dining AgAiNBy erling Jensen, The restaurant

tastinG notes“fill up, fill up, for wisdom calls when e’er we let the wine rest. here’s death to prohibitions fools, and every kind of vine pest” -Jamrach holobom

Various styles and offerings tasted blind by our panel of trained and amateur tasters both, all printed wines meet a rigorous quality price ratio requirement to en-sure any selection is going to be tasty.

Fredrick Keopple

Elicio, Blend, Vin de Pays, France 2010

Gustave Lorentz, Pinot Gris, Alsace 2009

Schloss Vollrads, Riesling, Rhiengau 2010

Frisk, “Prickly”, Riesling, Victoria 2010

Fess Parker, Pinot Noir, Santa Barbara County 2008

Domaine de Catherine Le Goeuil, Cairanne, Cotes du Rhone Villages 2009

San Huberto, Malbec, Argentina 2010

LaMadrid, Malbec, Argentina 2008

Stalking Horse, Shiraz, McLaren Vale 2008

Manos Negras, Malbec, Mendoza 2007

Chris Thorn

Champalou, Cremant de Vouvray, Brut NV

Civello, Blend, California 2010

Ramon Bilbao, Albarino, Rias Biaxas 2011

Chateau Suau, Bordeaux Rose 2011

Louis Tete, “Le Pot”, Beaujolais Villages 2010

Filon, Granacha, Calatayud 2010

Twomey, Merlot, Napa 2007

Stepping Stone, Cabernet Franc, Napa 2008

Domaine Terlato & Chapoutier, Shiraz-Viognier, Victoria 2009

Terry Allen

Gotham, Cabernet Sauvignon, Barossa Valley 2008

Ferrari-Carano, Cabernet Sauvignon, Alexander Valley 2009

Milbrandt Estates, Merlot, Wahluke Slope 2009

Jargon, Pinot Noir, California 2010

Balius, Pinot Noir, Santa Lucia Highlands 2009

Red diamond, Shiraz, Washington 2008

Castello Monaci, “Acante”, Fiano, Salento 2010

Folie A Duex, Chardonnay, Russian River Valley 2010

Zonin, “Solletico”, Prosecco 2010

Allison Jacob

Austin Hope, “Troublemaker”, Blend, Paso Robles NV

Castle Rock, Cabernet Sauvignon, Paso Robles 2010

Amalaya, Blend, Valle Calchaqui 2009

Gotham, Cabernet Sauvignon, McLaren Vale 2009

Elk Cove, Pinot Noir, Willamette Valley 2009

Michael David. “Incognito”, Blend, Lodi 2009

Star Lane Vineyard, Sauvignon Blanc, happy Canyon 2009

Frontera, Moscato, Chile 2011

Napa Cellars, Sauvignon Blanc, Napa 2010

San Huberto, Chardonnay, Argentina 2010

John Vego

Chateau Moncontour, “Tete de Cuvee”, Cremant de Vouvray NV

Marques de Caceres, “Deusa Nai”, Albarino, Rias Biaxas 2010

Brancott Estate, Sauvignon Blanc, Marlborough 2010

Ensemble, Blend, California 2010

Firestone, Riesling, Santa Ynez Valley 2010

Three Thieves, “The Show”, Pinot Noir, Leyda Valley 2010

Catalpa, Cabernet Sauvignon, Tupungato Valle de Uco 2008

Marziano Abbona, “Brico Barone”, Nebbiolo d’ Alba 2009

John Condy

Uppercut, Sauvignon Blanc, North Coast 2010

Pierre Sparr, “Alsace One”, Blend, Alsace 2010

Vina Leyda, Sauvignon Blanc, Leyda Valley 2011

Girard, Chardonnay, Russian River Valley 2009

Domaine Diochon, Moulin-a-Vent 2010

Domaine Coudoulis, Lirac 2009

Folie a Deux, Zinfandel, Dry Creek Valley 2009

Hahn, Meritage, Central Coast 2009

Three Thieves, “The Show”, Malbec, Mendoza 2010

Cousino-Macul, Cabernet Sauvignon, Maipo Valley 2010

tastinG notes

wines to watCh

FinD the wine PriCe ranGe

= $15 or less

= $16 to $20

= $21 to $30

= $31 or more

tastinG notes

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Allison Jacob Publisher, Cork IT

san huberto, Chardonnay, Argentina 2010Light yellow color; tart pear, citrus nose; Granny smith apple, citrus palate, hint of steel; short-medium finish.

napa Cellars, sauvignon Blanc, napa 2010Aromas of grapefruit, kiwi, and orange. Very fruit forward; tropical flavors. Crisp, refreshing, round, finishing with a hint of lime.

frontera, Moscato, Chile 2011Bright in color with golden notes. offers a fresh fruit nose with flowers and hints of honey. fresh, lightly sweet, with slight acidity and good persistence.

star lane Vineyard, sauvignon Blanc, happy Canyon 2009Abundance of steel. Aromas of thyme, wild berries. flavors of wood lots, rich lemon curd and lemon drop.

Michael David. “Incognito”, Blend, lodi 2009Crammed with fruit this wine has aromatics of honey, citrus, and apricots. This full bodied wine is pure without any hint of oak.

elk Cove, Pinot noir, Willamette Valley 2009Bright red. Strawberry and raspberry on the scented nose. Light-bodied and lively, with tangy red fruit flavors that could use a bit more punch. finishes clean and brisk.

gotham, Cabernet sauvignon, Mclaren Vale 2009Deep garnet-purple color and incredibly fragrant. Blackberry and blackcurrant scents with notes of spice and a bit of mint. Crisp acidity and medium tannins coupled with full bodied, lush fruit flavors mid-palate lead into a luscious finish.

Amalaya, Blend, Valle Calchaqui 2009Strawberries, raspberries and ripe fruit with touch of pepper and spices. flavors of red fruit, spice and hints of vanilla (from aging in french oak). Soft tannins lead to a delicate, lingering finish.

Castle rock, Cabernet sauvignon, Paso robles 2010Dark purple. expressive aromas of black cherry and spice. earthy, full bodied, classic cab, with an intense core. Long, lingering finish of vanilla and spice.

Austin hope, “troublemaker”, Blend, Paso robles nVintense black cherry and anise flavors make way to reveal amazing depth, rich in texture and also has hints of chocolate and fresh leather.

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Chris Thorn

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Sommelier, Cork IT

Champalou, Cremant de Vouvray, Brut nV Austerely dry and with moderate bubble, white roses and lavender expressed in the tight nose initially, opens to a bit of fruit after a while. Tastes like lemon zest with hints of orange. Wonderfully crisp with good presence and balance.

Civello, Blend, California 2010Alternating layers of fruit and minerals, ranging from tropical banana and honey flower to flint, citrus, and distinct floral note. There is an initial roundness and inherent acid, but the acidity fades through a dynamic finish, changing very quickly. Good on its own but a wonderful base for white sangria.

ramon Bilbao, Albarino, rias Biaxas 2011Clean but without a dominating aspect. Decent amount of classic citrus and a sweetness similar to young peaches. There is a blood orange essence as the wine closes around a lime, stone, and oily textured finish.

Chateau suau, Bordeaux rose 2011expressive notes of red summer fruits, lively raspberry and strawberry rum, balanced entry with refreshing acids and good fruit medley. richer textured rose but discernibly young.

louis tete, “le Pot”, Beaujolais Villages 2010Good balance of fruit, baby strawberries and black cherry but with a subtle sweetness. Almost no tannin but a surprising soft acid in the middle, slightly short finish but would sing alongside food.

filon, granacha, Calatayud 2010Tight nose but can literally smell the acid, cherry and a little pop of anise, the mouth opens up into layers of cherry with a smoky cola feeling, there is a pleasant minerality of the graphite, licorice and oak as the wine rounds out, not super expressive yet but with immense potential.

twomey, Merlot, napa 2007Seriously smells like Starbucks and melting chocolate while cooking blueberry and currant cobbler. There is a noticeable aroma of green, but very faint. The palate is significantly more layered, offering mocha and fresh coffee hints around a huge core of currant and wild berries, the wine is elegantly soft and has a sense of structure but the frame work is very well hidden among the acid and flowing flavors, the finish is brisk and short but memorable.

stepping stone, Cabernet franc, napa 2008Nose has hints of bell pepper and olive but more green olive than black, there is a smokiness but i wouldn’t attribute it to the oak. Much bigger in the mouth than expected, full body and sour cherries up front but immediately moves into big fruit with abundant tannin in the end, oak is played throughout but well integrated. Acid rears its head as the finish begins and brings soft spice to round out the end.

Domaine terlato & Chapoutier, shiraz-Viognier, Victoria 2009Smells of melted fat and crispy bacon, with notes of tar and a soft evergreen. opens out to blueberries and macerated raspberries, but with a strong woody smoke backdrop that allows fruit to show. The elegance grows as it sits open allowing the fruit to become seamless into the finish of bitter coco and currant. There is an immense tannin and pretty fair acid but they never interfere with each other.

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tastinG notes

Chateau Moncontour, “tete de Cuvee”, Cremant de Vouvray nVA very good sparkling wine with plenty of small concentrated bubbles; on the palate tart green apples with a hint of citrus and a clean crisp finish; simple but very pleasing.

Marques de Caceres, “Deusa nai”, Albarino, rias Biaxas 2010Pale yellow straw with complex flavors of apricots, peaches, and a long, clean, rich finish; great balance between fruit and acidity. i love this wine.

Brancott estate, sauvignon Blanc, Marlborough 2010Clear with a slight edge of green; classic goose berries with passion fruit and a touch of melon mid-palate; clean and refreshing.

ensemble, Blend, California 2010Definitely new world with honeysuckle, pear, and lime; ripe and juicy with a round fruity finish; good for those who don’t like it too dry.

firestone, riesling, santa ynez Valley 2010The hue is pale straw with a delicate nose of fresh fruit leading into green apples and apricots on the palate; simple but clean, refreshing finish.

Marziano Abbona, “Brico Barone”, nebbiolo d’ Alba 2009Dark, almost black in hue; there is plenty of tannin but the fruit keeps it in check; deep cherries and a touch of plum with fresh herbs and spice, and a hint of licorice; great wine to go with a leg of lamb.

3 thieves, “the show”, Pinot noir, leyda Valley 2010Bright ruby hue with aromas of deep ripe fruits; on the palate, Bing cherries and plum with good concentration and nice acidity to keep it food friendly; a little light on the finish, but well done.

Catalpa, Cabernet sauvignon, tupungato Valle de Uco 2008Dark purple hue with deep ripe aromas of black fruits with a touch of pencil lead; on the palate cassis and dried cherries with a touch of tannins that could use a little aeration or time to evolve; good with roasted or grilled meats.

John Vego

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tastinG notes

Frederic Koeppel

elicio, Blend, Vin de Pays, france 2010Very pale straw color; subtle and delicate yet spicy and pert; hints of peaches, pears and almond skin; some earthiness comes through; very dry, packed with limestone and shale, brings up more earthiness to the detriment of fruit, which disappears; finishes with marked austerity.

gustave lorentz, Pinot gris, Alsace 2009Pale gold color; hints of peach and pear, touches of straw, caraway and dried thyme; bright clean acidity that fades through the finish, leaving fruit unsupported; brings in more earthiness and limestone-shale minerality.

schloss Vollrads, riesling, rhiengau 2010Light straw-gold color; fresh and refreshing, delicate and elegant; aromas of peach and pear with hints of lychee and jasmine and just a touch of spiced clover honey; initial sweetness turns bone-dry from mid-palate back, lending authority to the wine’s balance and tone; limestone and damp shale run cleaning through like a blade.

frisk, “Prickly”, riesling, Victoria 2010Very pale straw color; very delicate and refined, modestly sweet entry that seamlessly picks up dryness and crisp acidity from mid-palate back through the finish; wet stones, clover, jasmine; touches of lychee and pear and a trace of petrol; all quite subtle and nuanced.

fess Parker, Pinot noir, santa Barbara County 2008Medium ruby color with a lighter, limpid rim; beguiling aromas of black cherries and plums with a hint of smoke and a lick of cola and hints of earthy moss and mushrooms, exotic cloves and sandalwood; lots of satiny drape in the texture and succulent with ripe and spicy black currant, cherry and plum flavors but rigorously structured with tannin and acidity that cuts a swath on the palate; the finish unfurls burnished oak and graphite.

Domaine de Catherine le goeuil, Cairanne, Cotes du rhone Villages 2009Dark ruby-mulberry color; packed with spiced, macerated and slightly stewed black currants, black raspberries and blueberries, with undertones of rhubarb and pomegranate; firm and resilient texture, moderately dense and chewy, layered with foresty, underbrush elements, vibrant acidity and granitic mineral qualities; pulls up traces of lavender and violets, fruitcake and plum pudding; perfect pitch and tone.

san huberto, Malbec, Argentina 2010Deep ruby color, almost inky; clean and fresh yet dusty, earthy and minerally; black olive and celery seed, thyme and cedar, black currants and black cherry with a hint of blueberry; wild, untamed, close to exotic, solid structure with (again) dusty, fine-grained tannins and spicy oak; touches of licorice and pomegranate, quince paste and macerated figs wrapped about a black tea and bittersweet chocolate core; dense, dark, almost brooding finish.

laMadrid, Malbec, Argentina 2008Dark ruby-purple; ink, iron and iodine bouquet, mint and lavender; dusty, intense and concentrated black currants and plums with a hint of wild berry; impressive weight and substance married to a paradoxical sense of refinement, even delicacy; finely-milled tannins; subtle, supple oak; bright acidity; a moderately long finish freighted with clean earth and underbrush qualities.

stalking horse, shiraz, Mclaren Vale 2008Deep ruby-purple color; very spicy, amazing purity and intensity, vibrant and scintillating graphite-like minerality; licorice, lilac, touch of mint; a wine with real character, tone and presence; brings up fruit like cassis and Port-infused black cherries and raspberries; beautifully-knit tannins, oak and acidity; long, earthy, mineral-flecked finish; nothing shy here but still remains calmly in control.

Manos negras, Malbec, Mendoza 2007Very dark ruby color; cassis, black cherry and raspberry, orange Pekoe tea; penetrating graphite element; spice and fruitcake, fruit is fleshy, meaty, macerated; tannins and acidity fairly sharp, even brusque, the finish is very dry and austere, almost astringent.

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Terry Allen

Zonin, “solletico”, Prosecco 2010Yeasty, slightly buttered nose. Caramelized almost cooked front palate, highly unusual. Maintained great bubble structure and i believe opened after a moment when re-tasted. it most definitely grew on me and closed with a simple tropical fruit.

folie A Duex, Chardonnay, russian river Valley 2010Very pleasant, though usually not my cup of

tea, has elements of lime and apples- there is an essence of Malolatic fermentation but not too creamy, the acid is good and the finish does not carry an immense amount of oak.

Castello Monaci, “Acante”, fiano, salento 2010Pale straw in color, with very high acid, the most noticeable feature. Slightly grassy, and just a hint of Pomelo style grapefruit, it finishes short but seems to be made that way. Very interesting.

red diamond, shiraz, Washington 2008Garnet color, aromas of red fruit and rawtex, very very soft on tongue with more red fruit all the way through. Very drinkable, good all the way from start to finish.

Balius, Pinot noir, santa lucia highlands 2009Green bell pepper and cracked black peppercorn with some dark fruit on the nose. Palate is immediately overtaken by dark berries with good tannins and short, albeit, nice finish.

Jargon, Pinot noir, California 2010Cherries, strawberries and a hint of Cocoa. There is one good burst of fruit and some fun but finishes a touch shallow.

Milbrandt estates, Merlot, Wahluke slope 2009Purple color with a reddish rim, cedar spiced red fruits and soft tannin in a medium body, good as it stands but i need a good cut of grilled meat to really enjoy.

ferrari-Carano, Cabernet sauvignon, Alexander Valley 2009Great inky color, balanced dark fruits with a silky smoothness and polished tannins. everywhere in this wine there are notes of cassis, violets, and cedar. Absolutely enjoyable.

gotham, Cabernet sauvignon, Barossa Valley 2008Very strange wine, there is an almost creamy mouthfeel but has a really deep dark color, there is fruit but it tastes almost candied. The nose has a bit of wet cardboard, in a good way there is very little acid but not apparently alcoholic.

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John Condy

Uppercut, sauvignon Blanc, north Coast 2010Light pale yellow. The nose shows scents of grass and citrus with a tinge of minerality. Soft fruit with hints of quince and lemon balm on the palate. Pleasant but short finish. A little alcoholic heat on the back end.

Pierre sparr, “Alsace One”, Blend, Alsace 2010Medium pale yellow. A fragrant floral nose with a hint of petrol. Slightly off dry. Generous minerality with layered flavors of stone fruit and apple. A smooth elongated finish with a cleansing acidity.

Vina leyda, sauvignon Blanc, leyda Valley 2011Very light golden color. Light on the palate with hints of lemon, lime and bell pepper. A crisp finish with mouthwatering acidity keeps you coming back for more.

girard, Chardonnay, russian river Valley 2009Bright light golden color. honeysuckle and a hint of oak in the nose. A somewhat creamy texture on the palate with generous tropical fruit flavors. The tropical fruit flavors linger in the soft finish with adequate acidity.

Domaine Diochon, Moulin-a-Vent 2010Bright Garnet color. Very light nose of blackberry. flavors of tart cherry and dark fruit with nice earthy minerality and gripping tannins. Tartness and tannins continue on in the long finish with a pleasant saline aspect.

Domaine Coudoulis, lirac 2009Dark purple. Nose of graphite, violets and dark fruit. Dark fruit flavors of black currant and blueberry with an underlying spiciness. full bodied with a short but pleasant finish.

folie a Deux, Zinfandel, Dry Creek Valley 2009Medium opaque purple color. hints of boysenberry and a bit of spiciness on the nose. intense black fruit flavors of blackberry and stewed plum. Jammy with a lingering spiciness and adequate acidity.

hahn, Meritage, Central Coast 2009Bright and vibrant purple hue. Toasty nose of vanilla and cassis with a hint of eucalyptus. A gentle earthiness on the palate with raspberry and cassis flavors and hints of graphite and tobacco. Well integrated oak treatment with balanced acidity and a medium length finish.

three thieves, “the show”, Malbec, Mendoza 2010Deep Dark Purple. Nose of very dark fruit with a hint of sweet licorice. Very full bodied with intense dark fruit flavors with a hint of vanilla and light tannins. Medium length finish with a bit of black pepper and lingering black fruit. Great acidity.

Cousino-Macul, Cabernet sauvignon, Maipo Valley 2010Medium ruby color. Slight hints of cherry and cola in the nose. Light plum and cherry flavors with soft tannins. Medium length finish with lingering soft fruit.

tastinG notes

David ParksAlchemy

Beefeater “24 Artisan Cut” london Dry gin Soft nose with balanced botanicals, smooth and drinkable, neat but with a nice feminine aspect.

Pearl “Wedding Cake” Vodka Smells of caramel and butterscotch, sweet on tongue.

Ole smokey, Apple Pie MoonshineCrab apples and cinnamon aromas translate to mouth and also has clove and cranberry.

Pritchards, “sweet lucy” Bourbon Cream Smells like nougat and whipped cream, creamy texture and alcohol apparent, a sour milk type finish.

rum Chata, horchata con ron Coconut milk with cinnamon, nutmeg and almond, tastes like creamed custard with same spices.

Barenjager, honey BourbonNose of mulled Mead, honeysuckle and spice, thick rich natural honey flavor with a solid support.

Michael HughesGeneral Manager, Joe’s Wine & Liquor

reyka, Vodka, IcelandVodka, clean, bright, hints of sweetness, brine on the nose, white pepper on the finish. Very straightforward. Blend-able & clean but would stand alone as a martini.

360 Vodka, georgia PeachPineapple, mango, cane sugar, sweet on the palate & very soft.

Pinnacle Vodka, Atomic hotsAromas of Cinnamon, rubber. Tastes like red hots.

glenfiddich, 15 year, scots WhiskeyAromas of sherry, nuts, hints of peat & brine. Distinctive aromas of charred oak & brown butter. hot on the palate with chili pepper & bitterness on the finish. Clean but almost abrasive. use this as a component in a drink.

Veev, AÇai berry spirithints of cocoa, cardamom, vanilla bean. Citrus peel & citrus juice with a bit of grape on the palate with a clean finish. Not too sweet.

solerno, Blood Orange liqueurBitter orange, orange peel, sweet corn on the nose. Big, bright, juicy orange fruit on the palate. Perfect as a component in a Negroni or a Death in The Afternoon. using this as a component & adding bitterness would balance the sweet and round texture.

Adult Chocolate MilkSignificant alcohol on the nose with ripe cheese & hints of yogurt. Notes of cocoa and raspberry as well. Sweet, rich, and thick with cocoa flavors on the finish. Alcohol is evident but not too overpowering.

Chris ThornSommelier, Cork IT

Cathead, Mississippi Vodkaethyl Alcohol and blued steel with a minerality, soft entry and extremely smooth, no grit or harshness. floral and subtle but satisfying.

famous grouse, the Black grouse, blended scotch WhiskeySweet roasting malts and tobacco leaf. Peat and hints of sweet corn with a very very light smoke around a fairly hot finish, some spice but nothing over the top.

st. germain, elderflower liqueur, franceLily, lemon peel and petrol; very luxurious in the mouth with a sweetness that is refreshing

but dominate. A hint of orange and rose petal, with an oily texture.

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italian Groove

recipe by Michael hughes

2oz Gin (something with heavy botanicals, like a Citadelle or Junipero) 1oz Cocchi Americano¾ oz Dry VermouthA good splash of Solerno Blood orange Liqueur2 dashes of fee Brother’s Grapefruit Bittersflamed Grapefruit peel

Build drink in highball glass, and give a quick swizzle before serving

the Midtowner

recipe by Michael hughes

1 Bar spoon of Green Chartreuse1oz Domaine Canton Ginger Liqueur2oz Glenfiddich 15yr Scotch Small pinch of Paprika2 dashes of Ginger bitters2 dashes of Bacon Bitters (Great addition to any Whisky base)

Shake hard and serve over three Paprika ice CubesPaprika ice Cubes: use standard ice cube tray add a pinch of paprika before placing in freezer

bagpipes in new orleans

recipe by Chris Thorn

rinse an old fashion glass with ¾ oz of St. GermainPlace a single Maraschino cherry in the glass and top with 2-3 dashes fee Brother’s Lemon BittersPack ice on top of Cherry2oz of The Black Grouse over the ice

Garnish With half an orange wheel

reCiPesour skilled mixologists of Memphis share a few original drink recipes based on the spirits we’ve tasted, designed to highlight aspects of the individual spirit or use a liqueur to add depth, these refined libations are worth the time to recreate.

C ocktail

Cat’s Meow

recipe by Chris Thorn

Muddle a slice of cucumber and 2 mint leaves with a pinch of kosher salt in a highball glassfill glass with ice (Cracked preferred)Add 2 ½ oz Cathead Mississippi Vodkainsert 2 very thin lime slices vertically in glass

Top with a splash of soda

if it ever snows again

recipe by Chris Thorn

1 ½ oz rum Chata1 ½ oz Cinnamon / clove infused Bourbon½ oz Amaretto½ oz Crème de Cocoa

Stir all ingredients in a shaker without ice, strain into a glass, top with milk foam (strength can be diluted by slowly adding steamed milk)

Poker Face

recipe by Chris Thorn

rinse a martini glass with St. Germain, be sure to coat thoroughlyin ice filled shaker combine 1oz reyka Vodka, 2oz Beefeater 24, ¼ oz Dolin Dry Vermouth Add 4-5 drops of fresh lemon juice, and STir to combine

Slice a lemon paper thin and put into glass, strain shaker over lemon slice

the Double-Dribble

1oz Veev Acai 1 ½ oz Kettle one Vodka2 lime wedgesDiet Sprite Sugar free Cranberry

Build drink in a highball, the cranberry should literally just tint the drink pink. Diet Sprite is the most important component.

an old shining example of americana

1 part old Smoky Apple Pie Shine1 part 360 Madagascar Vanilla Vodka1 part heavy cream

Shake vigorously to combine and serve up with grated nutmeg

Kiss and tell

1 ½ oz 360 Georgia Peach Vodka infused with vanilla½ oz Barenjager honey Liqueur 2 drops of reegan’s orange Bitters

Serve on the rocks with a mint garnish

- Cork it! resources -

Amerigo Italian Restaurant 26With a casual atmosphere, amerigo is cozy and upbeat with personalized, polished service and fresh, high quality food and wine. our wood-fired grill and wood-fired oven cooking set our passion for preparing the finest traditional italian ingredients with an american and Mediterranean twist.

901.761.4000 www.amerigo.net

CFY Catering 28

Cfy Catering, LLC is dedicated to making your event truly memorable. We specialize in catering couture, allowing us to create a unique dining experience that is reflective of you. We believe food should be entertaining, hors d’oeuvres whimsical, dinners classic, and every event different from the last.

901-213-4514 www.cfycatering.com

Buster’s Wine & Liquors Back Coverbuster’s is Tennessee’s premier wine shop boasting the state’s largest volume and selection of wine and spirits with over 10,000 items in stock. buster’s has been voted the #1 best Wine Store in Memphis through The Commercial appeal and The Memphis flyer’s Readers poll. at buster’s, “We have your Spirit.”

901-458-0929 www.bustersliquors.com

Cheers Wines & Spirits 30 Cheers Wines & Spirits is centrally located in Collierville near the intersection of poplar avenue and byhalia Road.  a neighborhood atmosphere and knowledgeable staff ensure Cheers customers a pleasant shopping experience.  Whatever your style, experience or budget, we can provide recommendations, assist you with new selections, or provide guidance for your special occasion. Cheers Wines & Spirits is dedicated to bringing the best from the vine to our customers.  ask us your questions!  We’ll be ready with an interesting suggestion or information to share regarding the wines and spirits that interest you.

901-853-2211

Circa by John Bragg 13

Remember the first time you tasted an extraordinary dish, or a unique, exciting new wine? This is Chef John bragg’s conception of Circa, his restaurant in east Memphis: special culinary moments echoing the excitement and newness of early 20th century dining, transplanted with the Millennial sophistication and global outlook we apply to food and wine today.

901.746.9130 www.circamemphis.com

Alchemy 13

alchemy’s mission is to restore dignity and distinction to cocktails; to serve remarkable and memorable food; all the while creating a social and sexy atmosphere that drives people in and keeps them coming back again and again. our cocktail program is developed with the help of andy Seymour of aka winegeek.com out of nyC.  alchemy is owned and operated by the following individuals:  bert Smythe, John Littlefield & Stewart Wingate.  

901.726.4444 AlchemyMemphis.com

Cuestion Spirits, Inc 58We at Cuestión Tequila believe that everything in life should be cuestioned, for it is the pursuit of wisdom, wonder and shared adventure that makes life itself worth living.Cuestion Tequila is an ultra-premium spirit made from 100% all natural, hand-selected blue Weber agave; estate grown for 10 years and distilled in the highlands of the Los altos region of Jalisco, Mexico and then bottled in hand-blown artisanal bottles that are as unique as the tequila within.“Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning. “ - albert einstein

CuestionSpirits.com

Climate Controlled Wine Storage 52

a facility that will be up and running in May or June of this year to store wine in a temperature and humidity controlled environment. This facility is open to any individual in need of a space to store such valuables as their wine.

901.277.4026

Climate Controlled

- Cork it! resources -

Circa by John Bragg 13

Elfo’s Restaurant Inside Front Coverelfo’s speaks of a time-honored tradition of excellence begun by alex’s great-grandfather Rinaldo in 1903. Rinaldo Grisanti followed by his sons and then their sons have established the Grisanti name and the fine tradition of La famiglia Grisanti Tuscan Cuisine.

elfo’s: Defined by our name!

901-753-4017 ElfosRestaurant.com

Erling Jensen, The Restaurant 26 for 14 years erling’s has been a leader in the world of food and wine, setting a high standard for fine dining in Memphis and the Mid-South. our approach to cuisine is simple: globally inspired and classically executed. We feature the freshest ingredients to produce meals of the finest quality. as the seasons change, we reinvent our menu creating fresh challenges for us and pleasant surprises for you. This approach is embedded in the french tradition and it reflects our commitment to provide our guests with a healthy and imaginative cuisine.

901.763.3700 www.ejensen.com

Gemini Multimedia 80

no matter what your event, Gemini multimedia will provide unequaled photo and video coverage. Sessions are available 24 x 7! Gemini Multimedia’s owner, ande Demetriou, is the exclusive photographer for Cork it! magazine’s second edition.

901-213-7890

Great Wines and Spirits 56

Great Wines & Spirits is a store in which i want to shop,’ says owner Gary burhop. our name says it all - personal service, knowledge we share freely and a tremendous selection of wine and spirits in all price ranges with a high quality to price ratio representing excellent value.

901-682-1333 www.greatwinesmemphis.com

Interim Bar and Restaurant 78 interim bar and Restaurant opened on January 23, 2007. a highly visual state of the art kitchen is fused with the dining rooms to enhance the relationship between the Chef and his audience of patrons. The constant flow of activity and artistic food presentation are an integral part of the dining experience.your palate will be peaked as the savory aromas from the Chef’s culinary preparations spill out into the dining room. interim’s climate controlled wine room is also a focal point behind a glass wall bordering the dining room on one side.

901-818-0821 www.InterimRestaurant.com

InterimRESTAURANT & BAR5040 Sanderlin AvenueSuite 105Memphis, Tennessee 38117

InterimRESTAURANT & BAR5040 Sanderlin AvenueSuite 105Memphis, Tennessee 38117

5040 Sanderlin Avenue | 901.818.0821 | interimrestaurant.com

Lucchesi’s Ravoli & Pasta Company, Inc 50Lucchesi’s Ravioli and pasta Company is a unique shopping experience, with family traditions brought from florence, italy to Memphis at the turn of the century over 100 years ago.our pasta is fresh and made daily. homemade restaurant quality italian meals are ready when you are - drop by and pick up fresh pasta, ravioli, lasagna, sauce, and italian spinach. italy at your door! Call to pick up or order online.

901-766-9922 Lucchesis.com

Memphis Farmers Market 1

under the shade of the downtown Central Station pavilion, the Memphis farmers Market is open every Saturday, april through october, from 7a to 1p. With more than 80 area farmers and artisans, the market is free to the public and provides access to fresh produce, meats, cheeses, eggs and more, plus handmade crafts and baked goods. With kids’ activities, chef demos and live music, the market is a lively community-gathering place for everyone in the Mid-South.

www.memphisfarmersmarket.org

Memphis Maintenance Group 56

Licensed General contractor. Commercial and residential design and construction of specialty projects.

901-578-5107 www.memphismaintenance.com

McEwen’s on Monroe 13Mcewen’s on Monroe is passionate. passionate about food, passionate about wine, and passionate about creating a place you long to come back to again and again. an eclectic blend of styles with the largest emphasis on Southern food raised to new and unusual heights. Lunch offers a wide array of… excellent sandwiches, salads and business entrees, while dinner leans toward the more elaborate and inventive. our commitment to a relaxed atmosphere and charming personality has enabled Mcewen’s on Monroe to become one of Downtown’s most comfortable restaurants. employing a knowledgeable and attentive staff always at the ready. in addition to the bar and dining room, our wine cellar is available for parties up to 20 people.

901.527.7085 McewensMemphis.com

Fleming’s Prime Steakhouse & Wine Bar 55The nationally acclaimed fleming’s prime Steakhouse & Wine bar offers the best in steakhouse dining-prime meats and chops, fresh fish and poultry, generous salads and side orders-with a unique wine list known as the fleming’s 100, which features over 100 wines served by the glass. fleming’s is the recipient of numerous prestigious awards, including Wine enthusiast’s annual award of Distinction and Wine Spectator Magazine’s award of excellence.

901.761.6200 FlemingsSteakhouse.com

Natalie’s Liquor Warehousse 33

natalie’s has been serving the Cordova area for over 15 years. We have one of the largest selections of fine wines and spirits with thousands of labels all displayed in our 7000 sq ft store. our friendly staff are always ready to help you with the perfect selection for any occasion!

901-751-4232 www.nataliesliquor.com

Natalie’s Liquor Warehouse

Southwestern Distributing 30, 81, Inside Back Cover

We are a beverage wholesaler dedicated to providing excellent service to West Tennessee since 1939. We proudly distribute fine wines, liquors and high gravity ales, and we also have an incredible selection of craft beers from around the globe.

901-272-9648 SouthwesternBeverage.com

Sweet Grass 55 Sweet Grass is a neighborhood bistro, specializing in low country cuisine. Chef Ryan Trimm tries to use as much local ingredient as possible and the kitchen makes most everything in house. Recently, Sweet Grass added next Door, a comfortable place to catch the game or grab a drink after work. The menu is composed of creative bar snacks and classic appetizers. Reservations are recommended for Sweet Grass, but next Door is designed for walk ins only.

901.278.0278 www.sweetgrassmemphis.com

The Grove Grill 56 best Shrimp and Grits in town! Casual Dining, fine Cuisine. Call it what you like, it’s always on Memphis’ best Restaurant list. executive Chef Joshua perkins use the freshest fish, the choicest meat and locally grown produce to create a menu including Jumbo Lump Crab cakes, Mahogany Roast Duckling, wood grilled steaks, the best oysters the Gulf has to offer, and Chef’s seasonal “Small plate” menu. private dining rooms for 12 to 55. Reservations, 818-9951, 4550 poplar in Laurelwood Shopping Center, Lunch 11:00 - 2:30, Sunday brunch and Dinner 5:30 seven days a week.

901.818.9951 www.thegrovegrill.com

The Stellar Cellar Wine & Spirits 26

The Stellar Cellar is Memphis’ fastest growing wine store. With over 2,500 labels in stock, we have the wine for every occasion. our staff wants to make your wine experience as simple and pleasurable as possible. enjoy your holiday season and please come visit us soon. after all, wine’s fun here!

901-371-8232

Riedel Inside Back Cover

Tradition and innovation - the Riedel company can proudly look back on its 250-year success story. from its beginnings in northern bohemia down to this day, for 11 generations (for now) Riedel Glass has stood for the high art of glassmaking.

901.277.4026 Riedel.com

W. J. Deutsch & Sons Ltd.Inside Back Cover

founded in 1981 by Chairman bill Deutsch, W.J.Deutsch & Sons was created to market quality wines from prestigious families from major wine regions throughout the world. our diverse portfolio includes internationally renowned, award-winning brands that are recognized among the leading wines in their categories.

WJDeutsch.com

Wine Market

Wine Market is a full-service wine store specializing in providing you a personal wine shopping experience.  our unmatched and carefully chosen selection of wines and spirits proves that we dig a little deeper to uncover values in labels not usually found at run-of-the-mill liquor stores.

901.761.1662 WineMarketMemphis.com

YOUR OTHER WINE WILL NEVER KNOW.

Grape varietal specific

Tom Cassidy901.277.4026

[email protected]

authorized dealer any riedel item can be purchased