Above: The wine loft at The Liquor Store

August 2011 • Vol. VIII

Homemade BBQ Sauce

The Three Amigos

Chef Michael Burke from The Garage shares his BBQ Sauce recipe on Page 4

This year’s Fall Arts Festival labels feature work from painter Dwayne

Harty

Big palate in a small package

Inside This Month

Check out wineliquorbeer.com/wotm

for recipes, tasting notes & more

2011 Fall Arts Festival Wines Have Arrived

Chef Michael Burke from the newly redesigned Garage restaurant (formally Burke’s Chophouse) in downtown Jackson, Wyoming shares his BBQ sauce recipe. Smother some chicken, ribs, or brisket with this sauce and pair with our $20 red wine, the NxNW Cabernet Sauvignon.

Now available at The Liquor Store & Wine Loft, and online at www.wineliquorbeer.com, are the 2011 Fall Arts Festival Cabernet Sauvignon and Chardonnay. Every year, the Fall Arts Fest releases two wines to commemorate the occasion and celebrate a local artist. This year’s labels feature the painting Strength & Vulnerability from artist Dwayne Harty. The Jackson Hole Fall Arts Festival is widely recognized as one of the premier cultural events in the Rocky Mountain West. Thousands of art enthusiasts are drawn each year to experience the diverse artwork and breathtaking natural surroundings that make Jackson Hole a leading cultural center. The 2011 Festival will take place September 8-18,2011.

This month’s three wines for $35 set include the Angels Landing Pinot Noir, 6th Sense Syrah and Sensual Malbec. You save 20% off the regular price, a $10 value!

This month’s $20 white wine selection is a 375ml bottle, but don’t think it has small flavor. Read why winemaker Frederich Magnien considers this vintage to be the perfect example of his Chablis Forets

October 2012 • Vol. XXII

October Letter From The Liquor Store Staff...September and October are often the harvest months for wineries, making it one of the most

interesting times to plan winery tours. But if you’re like most people schedule might not permit a visit; if you’re like most Wyoming residents the lack of wineries in close proximity prevent a

weekend tour and tasting. But you’re in luck with a wine selection like that of The Liquor Store’s. Create your own virtual tour, entertain your taste buds and really delve into old favorites and new flavors. Research a wine’s history, profile and origin yourself or join TLS at one of our VIP tasting

events and let the experts guide you. Let us help you tailor a winery tour to your preferences- even if you never leave your house!

OCtober And November October we have Master Sommelier Fran Kysela coming out for a tasting on October 10th featuring wines from

around the globe.

In November, we have a nearly sold out class with Bryan from Bon Vivant, and we will be focusing on Italy for that one.

Inside This Month

October and November events at The Liquor Store

$20 Red Wine - Umberto Cesari Valpolicella Ripasso Mara - 2008

The Three Amigos• Solar de Randez Rioja Joven• Flor de Baco Rioja Joven 2009• El Jamon Crianza - 2008

Community Events

Recipe of the Month is Zucchini Parmesan by Renee V. Bruch, Graphic Designer of the Wine of the Month publication.

Smooth and rather lush for this price point. Nice spicy flavors and black pepper nuances throughout as it intertwines with the blackberry fruit. Grilled center cut pork chops and veal cubes skewered with cherry tomatoes and red and green peppers makes this a match in heaven.

El Jamon Crianza has attractive cherry red with ruby and tawny hues from barrel aging for 6 months plus an additional 12 months in bottle before being released. This extended aging can be taken for a classic Rioja, situated only 150km due north. Intense aromas and flavors of vanilla, strawberry, cherry and spice notes linger on the finish.

Food pairingEnjoy El Jamon Crianza with tapas, tomato based pasta dishes, pizza, Serrano, pork, steak, olives, and Manchego Cheese.

Red cherry color with deep-red edges, clean and shiny. fruit aromas reminiscent of raspberry, blackberry and licorice

topped with a touch of aromatic herbs. Mouth impression is fresh and fruity,spreading throughout the palate and leaving

these fruit sensations along the way.

El Jamon Crianza - 2008Regular Price $12.49

Flor de Baco Rioja Joven 2009

Regular Price $13.99

Solar de Randez Rioja JovenRegular Price $16.49

2009 was a banner year in Rioja, just as it was in most of Spain (and Europe for that matter). In 2009, one of our favorite family bodegas, Bodegas Las Orcas, produced a spectacular unoaked, young (‘joven’ ) wine. While it is easy to make good crianza and reserve level wine in merely pretty good Rioja vintages, the best joven wines only tend to come from the best fruit, picked in the best vintages. It is a transparent style: no other grapes are blended, there is no extended, meticulous elevage in oak, just pure flavors from (ideally) the best tempranillo grapes available. The 2009 vintage provided the right conditions for tempranillo to thrive, and in the ideally situated clay/calcareous Rioja Alavesa vineyards of Bodegas Las Orcas, tempranillo did spectacularly well. The wine shows a delicious freshness, with stunningly pure, dark cherry and blue fruits, a texture that suggests excellent raw material, and a finish that lasts. While this wine will certainly keep for several years, it will be at its most vibrant in the next couple of years. For a wonderful introduction to the 2009 vintage in Rioja, it does not get much better than this.

Umberto Cesari Valpolicella Ripasso Mara - 2008Regular Price $26.99

$20 Red Wine“Mara”, the name of a maternal grandmother, is a classic Valpolicella Superiore di Ripasso. It is a wine of experience and tradition. Few wines are capable of expressing their history,

their territory and their production technique so distinctly. It is produced with a method that is so special as to place it among the most curious and interesting of wines. This

Valpolicella is refermented in the month of January on dregs of Amarone, from which it acquires part of its body and fragrance.

On-line Review“The Mara comes into the mouth juicy, with raspberry, yet balanced out with a bit of

deeper earth, pine, and perhaps a hint of tobacco, some minerality and a clean finish. The earthiness is more prominent, almost mucky, if the wine is not given some time to airate. This is a great food wine, either way, but if you want to sip this one its own, I believe that the time

open is important. It’s medium bodied and solid, with a lot of flavor, and all of the flavor is good. I again will use the word “juicy” to explain that this is the fruitiest non-fruity wine I have

ever had. I know many factors go into any wine, but I’ll thank the process of Ripasso.”

Community Events in OctoberOctober 5th

2nd Annual Scarecrow Festival benefiting the Center for the Arts, 5:00-8:00 pm at Center for the Arts - Park in Jackson,WY. Free event! Website: www.jhcenterforthearts.org

October 13th

Jackson Hole Fire EMS Benefit, Elks Lodge in Jackson,WY, 6:00 PM - 10:00 PM. Event Cost: $15.00

Website: www.jacksonwy.homewoodsuites.com

October 22nd

Old Bill’s Fun Run 2012 Awards Party in Jackson,WY, 5:30 PM - 7:00 PMEvent Cost: Free

Website: www.oldbills.org

October 27th

3rd annual Halloween! Concert, Walk Festival Hall in Teton Village,WY, 4:00 PM - 4:45 PMEvent Cost: Free

Website: www.JHCBand.org

October 31st

Trick or Treat on the Square at the Town Square in Jackson,WY, 3:00 PM - 5:30 PMEvent Cost: Free

Website: www.jacksonholechamber.com

S O M E O F T H E M A N Y E V E N T S O C C U R R I N G T H I S M O N T H

• 4-6 medium size zucchini’s• 1 lb. ground meat (I use elk, but beef would work as well)

• 1/2-1 cup of finally chopped onion• 2-3 cups Italian bread crumbs

• 1 Tbs. Italian herbs• 1 Tbs. grated parmesan cheese

•1 tsp each: garlic salt, pepper, dried basil and oregano• 2 eggs• Olive oil

• 3 Tbs. fresh parsley • 3 Tbs. fresh basil

• 4 garlic cloves, minced• Mozzeralla cheese

• 1 jar of tomato sauce

Start out by browning the ground meat with the onions in a frying pan. I use some italian seasonings as well, but this is a rich in flavor dish, so don’t over do it. While that is cooking, slice the zucchini length wise, removing the skin from the end piece so the bread crumbs will stick to it. Combine the bread

crumbs with the next 3 ingredients next on the list in a bowl. In a separate bowl, scramble the eggs with a pinch of water. Preheat a frying pan with some olive oil in it. Dip the zucchini slices in the egg, followed by the bread crumbs until evenly

coat and lightly fry them in the frying pan.

Chop the fresh parsley, basil and combine them with the garlic and set the mixture aside. Prepare a 9” x 13” (3 Qt.) baking pan with a layer of sauce to cover the pan on the bottom. Line it with a layer of fried zucchini. Cover the

zucchini with 1/2 of the browned and drained meat. Cover with 1/2 of the fresh basil, parsley and garlic mixture. Add another layer of zucchini, meat and the

rest of the fresh herb mixture. Cover with the rest of the sauce and place in the over at 375o for 1/2 hour. Remove

and cover with mozzarella cheese and some additional fresh Parmesan cheese and bake for an additional 10 minutes. Allow to settle for 10 minutes

and serve.

Goes great with pasta and garlic bread!

Recipes From the ValleyZucchini Parmesan

Recipe from Renee V. Bruch, Graphic Designerof the Wine of the Month publication.