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September 2010 Wines of the Month
September’s wine of the month is Cabernet Sauvignon, vintage 2007. Each vintage of wine is different from year to year. What is vintage? Vintage (relating to wine) is defined as ‘a season’s yield of wine from a vineyard’. Each year a wine is different, whether it be from the weather, the soil and the winemaker’s preferences. Cabernet finds its grape history in the Bordeaux region of France. Cabernet Sauvignon is often regarded by the general public as the most distinguishable and aristocratic of all varietals and is also considered to be the Cadillac of grapes due to its extreme heartiness. In fact, the Cabernet vine carries a nickname, termed as ‘vigne due’ or ‘hard vine’. Cabernet is primarily blended with wines such as Merlot, Cabernet Franc, Petite Verdot and Malbec to soften its harsher tannins. This vintage of Cabernet is blended with twenty percent Merlot. While Cabernet might possibly be the most popular, it is surprisingly, not the oldest grapevine. While doing research on the history of Zinfandel (origins in Croatia), a professor at the University of California-Davis found that actually Cabernet Franc and Sauvignon Blanc are the true parents to the Cabernet Sauvignon. In fact, it was found that the Cabernet vine is thought to be less than 600 years old. The oldest recorded reference to Cabernet came from the 18th Century. The Cabernet Sauvignon grapes for this batch of Cabernet Sauvignon is a combination of grapes from Lodi, California and Columbia Valley, Washington. Winemaker Andres Basso aged this premium wine in both French & American oak. Enjoy this wine while celebrating the fall harvest!
Aged.............American/French Oak Vintage...............................2007 Residual Sugar......................0.1% Alcohol Percentage................13.5 Titratable Acid..................6.0 g/L pH.....................................3.65 Release Date......December 1, 2010 Total Cases..................815 cases Club Release Price.............$20.00 Winery Release Price..........$25.25 Aging Potential..............3-8 Years Serving Temperature................65
Fruit Wine Club
For a flat monthly fee of just $10, you select the fruit wine of your choice. A different fruit wine is opened each month for you to sample. We recommend stocking up on Cranberry wine before the holidays arrive! The Cranberry wine holds over four pounds of cranberries per bottle! Cranberries are anti-cancer agents, help fight plaque and urinary tract infections and aid in the prevention of kidney stones. A glass of our Cranberry wine might be the next best thing to vitamins! Fruit Wine Club Credit Card Charge: $10.73 (includes tax)
Dessert & Sparkling Wine Club
For a flat monthly fee of just $20, you select the ice wine, port wine or sparkling wine of your choice & enjoy first access to many new and limited release dessert wines at a deep discount. We are elated to announce the release of our latest vintage of Ice Wine! Dessert and Sparkling Club members may choose the newest Ice Wine as their September selection. The 2008 vintage of Ice Wine was created with Vidal Blanc grapes from Lemon Creek Vineyards in Berrien Springs, Michigan. The Ice Wine retails at $35. Winemaker Andres Basso’s Tasting Notes: Color: golden yellow Aroma: orange blossom, honey, herbs Palate: oranges, flowers, apricots, citrus Body: full Finish: sweet & acidic Foods: fruit torte, cheesecake, white chocolate mousse Dessert & Sparkling Wine Club Credit Card Charge: $21.45
New Wine Release Oktoberfest Wine
The Oktoberfest and Pig Roast will be here soon but the wine is ready and on the shelves! This year’s batch of Oktoberfest wine is a glorious blend of 75% Gewurztraminer (guh-vertz-tra-mean-er) and 25% Riesling from the Columbia Valley of Washington. The wine retails for $12 a bottle. Win a Magnum of Wine
From September 1 to September 30 when members make a purchase at the winery, you have a chance to win a magnum of wine signed by our winemaker, Andres Basso. All you need to do is drop your receipt into the barrel for your chance to wine. If you can't make it in this month you may place an order by calling in an order to 630.529.9463. Lynfred Loyalty Program
Lynfred Winery reached a major milestone this past October when we celebrated our 30th anniversary. Our slogan throughout 2009 was “Thank you for celebrating 30 years of award-winning wine with us.” As 2010 gets underway, we’d like to show that appreciation by launching the Lynfred Loyalty program.
Club Members will automatically be rewarded 1 point for every dollar spent including “wine of the month” purchases. We will also offer a variety of special promotions to help maximize your earnings. As points accumulate, Members will receive Lynfred Loyalty certificates – $10 gift certificates redeemable for merchandise at any of our locations. These certificates will be mailed on a monthly basis as Members accrue 1,000 or more points.
In order to participate in the Lynfred Loyalty program, you simply have to keep enjoying Lynfred wine & we will do the rest. As a current Club Member, you will automatically receive start-up points based on the number of years you have been a part of the Lynfred Wine Club – even if you’ve moved from one of our locations to another. As you make purchases at your primary location, those points will automatically be reflected in your account and appear on your receipt. For purchases made at another location, just bring your receipt the next time you stop by your home store and we’ll be happy to add the appropriate number of points to your account.
Wine Clubs Galore
Choose among the following Clubs and receive all of the Member benefits that Lynfred has to offer:
New Release Club (NRC) Each month, our Winemaker selects a never-before-released wine to feature as the Wine of the Month, alternating between red wines & white wines. Every selection is offered at a deep discount exclusive to Members, so stock up on your favorites during the month they are featured! Come in for pick-up & the monthly wine will always be opened for sampling!
Red Wine Club Each month, you receive a pre-selected bottle of red wine including such varietals such as Cabernet Sauvignon, Petite Sirah, Pinot Noir, Merlot, and more. Red Wine Club Members have first access to many limited release and reserve red wines at a deep discount.
White Wine Club Each month, you receive a pre-selected bottle of white wine including such varietals such as Riesling, Viognier, Vidal Blanc, and more. White Wine Club Members also enjoy the occasional “Member’s Choice” – a month when Member’s select the wine of their choice for a deep discount.
Fruit Wine Club For a flat monthly fee of just $10, you select the fruit wine of your choice including Cranberry, Blackberry, Mango & Pear. A different fruit wine is opened each month for you to sample.
Dessert & Sparkling Wine Club For a flat monthly fee of just $20, you select the ice wine, port wine or sparkling wine of your choice & enjoy first access to many new and limited release dessert wines at a deep discount.
Call 1-630-529-9463 for questions or EMAIL US
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All The Barbecue We Can Get The first day of autumn is less than a month away and that means our days of summer barbecue are slipping quickly by us. We decided to finish off summer with a ‘bang’ of barbecue sauces from Two Fat Guys. We recently met the chefs from Two Fat Guys and fell in love with their barbecue sauces (they even use their sauce in bloody Mary’s). Whether you like it spicy, smoky or mild, Two Fat Guy’s sauces will be right up your alley! The Lynfred staff happens to favorite the smoky sauce because it pairs so well with this month’s Cabernet! Top off your barbecue dinner with something sweet such as our homemade Grape Jelly on one of our fresh baguettes or our Spiced Cherry Jam on some vanilla bean ice cream. This month’s specialty breads are Cracked Black Pepper Garlic Parmesan & the Cinnamon Raisin Streusel. Come in this month to receive a 20% discount on these products. Breads of the Month
The winery kitchen starts firing up its wood-burning oven before the sun even rises. Our European-style oven bakes up to forty round loaves of sourdough at a time, and the chefs are always creating new varieties to tempt your taste buds! By ten every morning, the aromas of fresh bread waft from the kitchen and beckon our first guests of the day.
The savory bread is: Cracked Black Pepper Garlic Parmesan. The sweet bread is: Cinnamon Raisin Streusel.
Macaroni & Cheese with Bacon Recipe from the Private Kitchen of Lynfred Chef Chris Smith
Ingredients
1/4 cups large elbow macaroni (about 11 ounces) 12 thick-cut bacon slices, diced 3 cups fresh coarse breadcrumbs made from French bread 1 cup (packed) finely grated Parmesan cheese 1/2 cup chopped fresh Italian parsley 2 garlic cloves, minced 3 tablespoons all purpose flour 6 cups whole milk 6 large egg yolks 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina
cheese
Method
Preheat oven to 350°F. Butter a 13x9x2-inch baking dish. Cook macaroni in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again.
Cook bacon in heavy large pot over medium heat until crisp, about 10 minutes. Transfer bacon and 1/4 cup pan drippings to large bowl. Add breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup parsley to bacon; toss to coat.
Add minced garlic to remaining pan drippings in pot and sauté over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in macaroni and remaining 1/4 cup parsley. Stir in remaining 1 1/2 cups Fontina. Transfer macaroni mixture to prepared dish. (Can be prepared 6 hours ahead).Cover macaroni and breadcrumb mixtures separately and refrigerate. Before continuing, bake refrigerated macaroni mixture, covered, at 350°F until just heated through; about 30 minutes.)
Sprinkle breadcrumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.
Zucchini Fritters with Green Goddess Recipe from the Winery Chef Joe Hetman
Ingredients
Dressing: 1 cup mayonnaise (be extra adventurous and try making your own mayo from scratch!) 1/8 cup chopped fresh dill 1/4 cup chopped fresh chive 2 tablespoons chopped fresh tarragon 1 tablespoon distilled white vinegar 1 anchovy fillet, chopped (the anchovy adds a meaty quality, but may be omitted if need be)
Fritters: 5-6 zucchini, trimmed of outer skin and grated coarse 2 teaspoons kosher salt, split evenly 6-7 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4-1/2 teaspoon fresh ground black pepper 1/4-1/3 cup Lynfred White Cuvee 14oz pkg fresh soft goat cheese, crumbled coarsely into a bowl and chilled 1/4-1/3 cup extra virgin olive oil 3-4 cups fresh mixed salad greens
Method
For the dressing, blend all ingredients in a food processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled. For the fritters, sprinkle 1 teaspoon kosher salt over grated zucchini in a colander and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry. Whisk flour, baking powder, pepper, and 1 teaspoon kosher salt in medium bowl to blend. Mix in white wine. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in goat cheese crumbles. Heat oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to about 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes. Place mixed fresh greens in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mixed greens salad. Serve fritters, passing remaining dressing alongside.
LIKE US ONLINE Many of our loyal Lyn-friends follow us on Facebook, Twitter and our blog, and we sincerely thank you! We have recently hit our limit of how many friends we can have on Facebook (5000) and will begin our migration to a Fan Page. So far a couple hundred of you have found our page (thank you) and we invite anyone that hasn’t ‘liked’ us yet to join us on our new fan page.
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