August 2013 • Vol. XXXII

August Letter From The Liquor Store Staff...Why does one read cookbooks. Why go out to a new restaurant? Why do recipe columns, foodie

blogs, and wine magazines continually amass devoted readership? Because most everyone wants something new. It’s simple: expanding one’s palate, advancing one’s skills or even just reading up on the cutting edge of the gustatory world breathes life into routine. If you’re one to gamely try new recipes, one always on the prowl for a little something special, then our Wine of the Month Club is most definitely up your alley. What better way to expose yourself to the

new, exciting, and unique? By August your wine list for summer grilling might be stagnating. It is maybe, excuse the pun, a little overdone? Go ahead, use the WOTM Club to keep things fresh

and never be bored with your wine again.

Up and Coming Events You Shouldn’t Miss At . August VIP Tasting - “Tiny Bubbles”

September VIP Tasting - Blind???October VIP Tasting - Malbec from Around the World

Inside This Month

Up and Coming events at The Liquor Store

$20 Red Wine - Quivira Grenache - 2008

The Three Amigos• Edgebaston The Berry Box - 2011• Four Bears By Sean Minor Cabernet Sauvignon - 2010• Rio Perdido Cabernet Sauvignon - 2011

• August is packed with free Community Events and here are just a few!

Recipe of the Month is Best Bobotie. It’s a South African original from allrecipes.com

Each spring the snow pack melts from the Tupungato volcano in the Andes. It creates small rivers and streams transporting water and minerals to the arid vineyards of the Valley below. The Malbec vineyards reach 3,500 feet into the sky and need to be shielded by rich canopies of leaves to protect the small berries from the intense ultra-violet light. Under perfect conditions no more intense flavorful fruit exists in Argentina.

Red fruit character, hints of herbs and menthol. Soft impact of french oak, Vanilla, red tobacco and touch of coffee. Delicate and well structured tannins.

Our 2010 Paso Robles Cabernet Sauvignon is ruby in color and displays aromas of lavender, cedar and raspberry fruit. Flavors of blackberries and raspberries combined with hints of savory

spices coat the palate. The soft tannins and sweet oak balance lead to a long and lingering finish.

Wine maker notesGrapes from sites throughout Paso Robles were harvested at optimal maturity, then de-stemmed and gently crushed into closed-top stainless steel fermenters, at warm temperatures, to fully extract color and flavor. The fermented wine then was racked to oak for aging. During the aging process the wine

lots were tasted throughout and blended back together just before bottling.

Rio Perdido Cabernet Sauvignon - 2011Regular Price $12.99

Four Bears By Sean Minor Cabernet Sauvignon - 2010

Regular Price $14.99

Edgebaston The Berry Box - 2011Regular Price $16.49

This is a new wine for this producer and the style fits the name perfectly. Most of Edgebaston’s releases are more savory and classically structured. The new ‘The Berry Box’ label was created to feature lifted

fruit, having vibrancy in pitch and freshness, with the lightest touch of some of the South Africa terroir tones coming thru on the finish. This offers an amalgam of juicy dark berry and red berry fruit flavors that are made

for pure pleasure, yet with enough stuffing and structure to make it way more than just a basic quaffer.

Wine Makers NotesA variety of vinification methods were used in making the components of this special blend. Open top

fermentations with punchdown routines as well as closed fermentations and pumpovers were employed to suit the needs of each variety in the blend. The resultant, soft tannins and berry flavours have been blended

to compose a modern, fruit driven wine with class. A medley of small berry and fruit flavours including blackcurrant, raspberry, strawberry, mulberry and blackberry combine with a hint of anise and vanilla to give a wine that is instantly gratifying in flavour whilst showing good structure and tannin concentration to allow

for some maturation. Bottled under screwcap to ensure quality.

$20 Red WineOn-Line ReviewThis wine definitely cannot be confused with the monochromatic, strawberry-jam Grenaches and it should be a good match with Szechwan peppercorn duck breast or salmon cooked on a cedar plank. I think it also would be nice with smoked cheeses, smoked meats, and similarly smokey, bolder-flavored foods. Though, I might confuse this wine with a monochromatic Zinfandel — minus the alcohol. The alcohol is a key point, despite it being listed as 14.8% alcohol, this wine is not “hot” by any means, yet it delivers with ample flavor. There is a significant edge of acidity that coats the insides of your cheeks and will help with food matching. Tannins are mild. All around, it is a solid wine. Tasted blind, it would be difficult for me to say “oh yes, this is Grenache”, because the most dominant aromas and flavors are from the barrel. If you like an oaky, vanilla quality in your wine, then you will enjoy Quivira Grenache.

RatingsWine Spectator 88 points - Nice and lush, one of the easier Grenaches on the market. It’s soft and silky, with ripe flavors of cherries, mocha and spices. A touch (10% new) of oak adds just the right touch of smoke. - S.H. (Aug 1 2010)

Community Events in AugustAugust 3rd 2013

JacksonHoleLive free concert series from Snow King Ball Park, 2 pm to 10 pm.Suds: 2 pm to 7 pm

Sounds: 4:30 pm featuring Robert Walter’s 20th Congress, Maw Band and Anna Shoemaker

August 3rd 2013Farmers Market from 8:00 a.m. - 12:00 p.m. on the Town Square in Downtown Jackson. The Jackson Hole

Farmers Market on Town Square hosts a vibrant farmers market every Saturday beginning July 6, and running through September 21. The market operates from 8:00am to 12 noon on the Town Square and

features fresh produce and other fresh food products. In addition to the great food vendors, different local musicians, chefs and valley non-profits are featured each week. Locals and visitors flock to this popular

market every Saturday. Website: www.jacksonholefarmersmarket.com

August 16th 2013 Art Fair Jackson Hole from 10:00 a.m. - 6:00 p.m. at Miller Park in Jackson,WY Art Fair Jackson Hole is

the primary fundraising event for the Art Association of Jackson Hole. This 3-day, juried arts and crafts fair showcases over 170 artists from around the country. Food and Entertainment too! The event is held the 3rd

weekend in August. Event Cost: $5 Non Members, Free for Members Website: www.jhartfair.org

August 24th 2013Teton Science Schools’ 36th Annual Fundraising Auction from 3:00 p.m. - 6:00 p.m. Don’t miss this free, fun celebration of kids, education and our community! Come support broader access for kids: to the outdoors, education and the world at our 36th Annual Summer Fundraising Auction. Website: www.tetonscience.org

August 25th 2013Fee Free Days in Grand Teton National Park in Grand Teton National Park,WY

Quivira Grenache - 2008Regular Price $26.49

SOME OF THE MANY FREE EVENTS THIS MONTH

Recipes From the ValleyBest Bobotie

This recipe came from allrecipes.com - It’s a South African original similar to meatloaf - It’s delicious!

• 2 tablespoons vegetable oil • 2 medium onions, minced • 1 1/2 pounds ground beef

• 1 cup milk • 2 slices Texas toast thick-sliced bread

• 1/2 cup raisins• 1 teaspoon apricot jam

Recipe• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch

baking dish.• Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot

oil until soft. Break the ground beef into the skillet and cook until brown.• Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the

excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper.

• Pour the mixture into the prepared baking dish.Bake in the preheated oven 1 hour.

• While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes.

Remove bay leaf before serving.

• 1 tablespoon hot chutney • 1/2 tablespoon curry powder

• 1 teaspoon salt • 1/2 teaspoon ground black pepper

• 1 large egg • 1 pinch salt • 1 bay leaf

Ingredients