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

Inside This Month

$20 Red Wine Hess Cabernet Sauvignon Allomi Vineyard - 2009

The Three Amigos• Hess Artezin Zinfandel - 2010• Susana Balbo Crios Malbec• Stonecap Cabernet Sauvignon - 2009

$75 Red WinePenfolds Shiraz - 2009

Recipe of the Month is Garlic Prime Rib, provided by our wine of the month designer Renee V. Bruch.

June 2012 • Vol. XVIII

June Letter From The Liquor Store Staff...It’s been grilling-outside and dinner-on-the-deck weather in Jackson for quite some time now. With a solid spring in full swing we’ve had ample time to accentuate our meals and downtime with our

own backyards. There will be even more incentive to stay at home and enjoy more “local” pursuits when summer gets fully underway and that is to avoid the barrage of tourists. We love the attention and patronage that Jackson gets, but if we’re being honest, sometimes less is more (at least when

it comes to crowds on our favorite rivers or a long wait for a table at the Bistro). It’s okay to hide out every once in a while; to stay home and relish in the peace, quite, and control you have in your own

little space. A quality meal need not require a waiter and wine list. You can make your own multi course meal with thoughtful wine pairings. Or go a more casual route and just enjoy a bottle, the

sunshine and your deck furniture. From the upscale to the “what scale?” we’ve got wines to fit your budget and your lifestyle at The Liquor Store. Escape the tourist chaos one night to lay low and lay

back. We’ve got you covered on the wine front, here’s your chance to seize the summer!

Mark Your Calendars... VIP Tasting on June 12th. Bryan Hinschberger will be here to teach a class on Spanish wine. Robyne Befeld is going to be here to do 6 food

pairings (appetizers) for the event as well. Only 4 spots left!!!

Penfolds Shiraz - 2009Regular Price $146.49

Hess Cabernet Sauvignon Allomi Vineyard2009Regular Price $29.49

$20 Red Wine

This wine is dark fruit driven and begins with aromas of boysenberries, black cherries, vanilla and sage. Ripe flavors of blackberry mix with hints of cedar and graphite, and a slight note of toasty oak. A rich mouth feel gives way to smooth

tannins, leading to a lingering finish. Accessible now, this wine should continue to age gracefully for 8 to 10 years.

Earthy flavors enhance the fruit flavors in this wine, especially with foods such as herb roasted chicken, grilled pork, caramelized onions, eggplant, sautéed greens,

roasted potatoes or vegetables and aged jack and Gouda cheese.

The Wine MixBlend: 91% Cabernet Sauvignon and 9% Petite Sirah

Penfolds RWT Shiraz presents an admirable alternative to the multi-regional sourcing and American oak maturation that are hallmarks of Grange, expressing instead, single-region Barossa Valley Shiraz matured in French oak barriques. The initials RWT stand for ’Red Winemaking Trial’, the name given to the project internally when developmental work began in 1995. RWT Shiraz was launched in May 2000 with the 1997 vintage. Its style is opulent and fleshy, contrasting with Grange, which is more muscular and assertive. RWT is made from fruit primarily selected for its aromatic qualities and fine texture rather than sheer intensity or power of flavour. The result is a wine that helps to redefine Barossa Shiraz at the highest quality level.

Wine maker notesGlossy. Deep red with a magenta rim. Varietal berried fruits laden with a spray of exotic spices from afar. Scents of red apple skin (Fuji, Pink Lady) and cold cured meats propelled … yes, an unusual pairing. French oak makes a late appearance … a sesame/tahini guise, not that of cedar. The palate is plush, plummy, persuasive. Convincingly Barossa by birthright and Penfolds by style: blueberry/ plummy fruits avec juniper; custom-built, trademark rich mid-palate. Charcuterie, cold (Polish) meat artefact that may well be Shiraz fruit-derived; moreover, peat/coal dust undertones that have, without doubt, been acquired courtesy of the oak and time. Tannins and a buoyant and balanced acidity court a long and persistent finish.

$75 Red Wine

Rich and robust, the StoneCap Cabernet Sauvignon is redolent with black cherry, raspberry

and currants that combine with toasty oak, chocolate and spice. Grilled pepper steak or

herb-roasted rack of lamb are favorites with this smooth and powerful wine.

In a country dominated by male winemakers, Susana Balbo stands out not only for her gender, but for her incredible skill and experience. She has been making wine since she earned her enology

degree in 1981, and she has probably produced a wider variety of wines than any other winemaker in Argentina. Susana was the first Argentine winemaker to be hired as a consultant to make wine

outside of Argentina. She has made wine in Australia, California, Chile, France, Italy, South Africa, and Spain, and she spends a month each year in a different wine region of the world studying with

local winemakers and growers.

After twenty years of producing wines for others, Susana decided it was time to apply her education and experience to her own wines and put her name right on the bottle. Susana strives for balance in her wines, with layers of complexity coming from the individually fermented varietals. She wants

people who drink her wines to feel that every sip from the glass is as exciting as the first.

Stonecap Cabernet Sauvignon 2009Regular Price $10.49

Susana Balbo Crios MalbecRegular Price $16.49

Hess Artezin Zinfandel 2010Regular Price $17.99

To create Artezin Zinfandel our winemaker strives for a classic varetial, fruit-forward, “Zinny” Zin. To do so, he seeks out sustainably-farmed, family owned vineyards from Mendocino County that are best suited to creating a wine that represents this signature style.

Wine maker notesDeep ruby red with a violet hue on the edge, Artezin Zinfandel has a brambly red fruit profile with aromas of red boysenberries, raspberries and black pepper alongside spicy notes of cloves, cinnamon and nutmeg. The flavors fill the palate, dominated by raspberry jam, fresh boysenberry and pomegranate with a black pepper note. The finish is soft, with supple tannins creating a firm, yet lush mouthfeel. Though this wine is created for immediate enjoyment, it will age gracefully for several years.

• 1 (10 pound) prime rib roast• 10 cloves garlic, minced• 2 tablespoons olive oil

• 2 teaspoons salt• 2 teaspoons ground black pepper

• 2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the

mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting

for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Recipes From the ValleyGarlic Prime Rib

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