Fine Wine News

The Fine Wine & Cavier Expertise of Peter Garza

Peter Garza , an expert of fine dining has prepared a step by step outline for both those in the industry and those that appreciate the fine bubbles of French champagne, paired with caviar- life takes on a new level of pleasure.

Click on the links below to read the full articles.

............................................Champaigne

................................................Cavier

Wine Lover

by Marian Jansen op de Haar,
Director of Wine for Fleming’s Prime
Steakhouse & Wine Bar

White Wine Recommendations for The Warmer Weather
2001 Wattle Creek Chardonnay Alexander Valley Located in northeastern Sonoma, the Alexander Valley has been recognized as a premium grape-growing area since the late 1800s. Australian-born owners Chris & Kristine Williams fell in
love with this property that runs down hillsides towards the Russian River because it reminded them of the Barossa Valley in Southeastern Australia. They have matched the perfect varietals to these soils and climate. This Chardonnay has excellent depth of fruit incorporating toasty oak and integrating barrel fermentation characteristics. Barrel aging gives a nose of lovely tropical fruits and mellow notes of pear,
cantaloupe and honeydew melon flavors. It finishes with a rich and creamy texture and mild oak flavors.

This balanced and complex Chardonnay complements a variety of dishes—it’s equally at home with French Onion Soup, Salmon, Marinated Chicken, Veal Chops and Pork Chops. NV Perrier Jouet Brut Champagne Grand Brut Perrier Jouet was the very first Champagne house to come out with a Brut in 1854 (Brut Champagnes are dry without any noticeable sugar).

The non-vintage Champagne of a Champagne house is the
most important style and is inextricably linked to its reputation. The cellar master is responsible for expertly blending the crus or lots. This Champagne was made by blending 30-40 lots from the greatest vineyards in Champagne. This sparkler is pale golden yellow with a persistent stream of lively bubbles.

It has floral aromas with green apples, pineapple and white peach fruit flavors. It finishes with rich fresh butter and brioche flavors. Champagnes are versatile; they are great as an aperitif and at home with food. Try it with the Seafood Stack or the Crab Cakes or sip it with a side of Shoe String Fries! Au Bon Climat Santa Barbara Chardonnay Jim Clenenden has been making wines for almost 30 years. He started at Zaca Mesa as an assistant winemaker and in 1982 started Au Bon Climat with partner Adam Tolmach in the Central Coast area of California. He’s well known for his wines made from cool climate Pinot varieties (Pinot Blanc, Pinot Gris
and Pinot Noir) and Chardonnay.

Most recently, he was named “winemaker of the year” by Food & Wine Magazine. This Chardonnay is both rich and elegant; It displays buttery brioche and tropical fruit flavors—opulent with delicate acidity. Great with meaty fish,
where it echoes the texture but let’s delicate ocean flavors shine through. Sokol Blosser Evolution No. 9 Oregon. This wine from Oregon is a blend of nine grapes: Muller- Thurgau and Riesling (popular grapes in Germany, which add acidity to this wine), Semillon (makes great white wines in Bordeaux
together with Sauvignon Blanc and does well in Australia as well), Pinot Gris (most popular in Oregon after Pinot Noir), Gewurztraminer, Sylvaner and Muscat Caneli (which all lend
aromatics and floral notes to this wine), Chardonnay and Pinot Blanc (French grapes that add structure). All these flavors are rolled up into a smooth and delicious wine with a
touch of sweetness that goes with almost everything. It’s fresh, smooth and aromatic with a nice mouth feel and a touch
of sweetness.