1972-06 June Classic Newsletter
June 1972 Selection of Domestic Wine
CHARLES KRUG VINTAGE SELECTION CABERNET SAUVIGNON 1965
The Charles Krug Winery was established in 1861 by the pioneer Charles Krug, who in 1858 made the first wine in Napa County. Combining the best traditions of the past with advanced techniques of modern practice the present owners produce and bottle outstanding Napa Valley Wines. They consistently win the approval of discrim¬inating wine connoisseurs. The winery buildings of native stone, are located just north of St. Helena. Wine is matured in small oak casks and barrels, then bottle aged for further enhancement of flavor and bouquet.
A truly supreme California varietal, this Cabernet grape was crushed in 1965. It was a particularly good year in Napa Valley. Excep¬tional barrels were set aside and bottled with the "Vintage Selection" label. Because of the shortage, our allocation from the winery was only 5 cases. We do not expect to receive any more. This claret type red wine, is full bodied and dry. It is best served with red meat.
June 1972 Selection of Imported Wine
MARQUES DE RISIAL 1967
A selection from Spain of one of the leading table wines produced at the Reojo Vineyards in Lograno. It is situated just below the French border, in Northern Spain.
Spanish wines are growing in popularity. 11% of the country is planted with vines, and 15% of the population work for the wine makers. Only 8% (39 million gallons) of Spanish wine production is exported. The rest is consumed locally (461 million gallons).
This Marques de Risial is a light, dry red wine, worth comparing with the California claret selected this month.
77 MALAGA COVE PLAZA, PALOS VERDES ESTATES, CALIFORNIA 90274 • (213) 375-5116
(6 TO 8 SERVINGS)
Mrs. Paul J. Lunardi, Wine Institute, San Francisco
Editor's note: Adding the wine at the end of the simmering period will preserve the wine flavor in the finished dish. Whenever wine is added earlier in the cooking period, it blends with the other seasonings and is not usually identifiable.
5 strips bacon, cut fine
4 cups boneless lamb shoulder, cut in 1-inch cubes
⅓ cup flour
1½ cups sliced peeled onions
3 cups diced celery
¾ teaspoon powdered sugar
1½ tablespoons lemon juice
3 cups tomato juice, canned or strained canned tomatoes
1½ teaspoons Worcestershire sauce
1½ teaspoons salt
⅛ teaspoon pepper
½ cup California Red Table Wine
3 cups green peas, uncooked
In a deep skillet or Dutch oven, cook bacon until light brown, about 5 minutes. Sprinkle lamb with flour, salt and pepper. Brown in bacon fat along with onions. Add remaining ingredients, except wine and peas,bring to a boil, then simmer 1 hour or until tender. Add wine and peas about 10 minutes before it is completely done.
My choice of wine to accompany this dish: CALIFORNIA CABERNET SAUVIGNON