RED WINE FUDGESICLES

ST. JULIAN WINERY
For infor mation & reservations
800.732.6002 ext.200
stjulian.com
Music on the Patio
Saturdays 2-5 pm
Paw Paw
Feel the rhythm of live music while you
sip on refreshing wine this summer.
Complimentary music all summer long!
Dundee Pick up Party
July 19th 1-4 pm
Dundee
RED WINE FUDGESICLES
1 cup STJ Cock of the Walk, Chancellor
or ½ cup Moo Low
1 to 1½ cups milk chocolate chips
1 cup half and half
½ cup water
Heat red wine in pan over medium heat for
about 30 minutes until it has reduced to ½
cup. If using Moo Low, heat until just hot. Stir
in the chocolate chips and stir until melted.
Stir in the half and half and water and pour
into popsicle molds. Freeze overnight.
Dundee members are invited to our
Summer BBQ. Come enjoy great wine &
a cookout, while picking up your wine
club package. Complimentary. RSVP required.
Apple Brandy Release
July 26th
2 pm
Paw Paw
Join Stillmaster Larry Gilbert as he
teaches the techniques of his Spirit
making. We will be releasing our one
barrel of Apple A & G Brandy to our
guests. RSVP required
Vino in the Vineyard
August 16th 3-5 pm
The Paw Paw Wine & Harvest Festival is a
tradition that St. Julian has participated in
for over 60 years. It is the celebration of
our grape harvest. Each year, thousands of
people come to Paw Paw to be a part of
this tradition and we would like to invite
Wine Club Members to be part of the
behind the scene action. Each volunteer
will receive a Festival t-shirt, entrance
bracelet for that evening’s events, and a
commemorative bottle of wine. To find out
more about working behind the scenes,
visit stjulian.com or email
[email protected].
Coloma
Join us at our Mountain Road Estate
Vineyard to learn about the vines and
sample the wines, while enjoying small
bites and a breathtaking view!
RSVP required
Wine & Harvest Festival
September 5, 6 & 7
Mark your calendars!
Paw Paw
Everyone is still asking: What will the
2014 crop look like considering the
weather we have had here in Michigan?
In April, I updated all of you on what the
winter weather looked like through late
March – the winter that kept on giving.
Now that we have spring under our belts
and we are into the summer season, the
damage in the vineyards is becoming
more evident each day.
April was a cool month in Michigan and
the grape vines did not “wake up” until
the end of the month. Bud break, which
usually happens sometime between
April 18th- April 25 th , passed us like it
was still winter.
Finally, on May 1st we saw bud break in
some Concord vineyards in Berrien
County and on May 4th we saw Concord
bud break in Van Buren County! That
means wine grapes were sure to follow.
Middle of May, we had our fingers
crossed we were out of the “danger
zone” with low temperatures.
Mother’s Day weekend was cool, but nice
for what we were expecting for weather.
Yes – we made it through, but…low and
behold…the weekend of May 16th – it
froze. Friday was cold for several hours,
snowed in some areas and many farmers
utilized their wind machines to reduce the
impact of the cold weather. Then
Saturday, not a cloud in the sky – which
only meant more cold temperatures
overnight…So the low lying areas were
definitely impacted by the freezing
temperatures, further damaging the grape
crop for 2014. But looking at the silver
lining on what Mother Nature has dealt us
– small crops usually mean high quality
wines. As we progress through the
summer months, the weather has been
warm and we’ve seen a few days of rain,
which is beneficial at this point in the
growing season. So the million dollar
question still remains – what will the 2014
harvest bring us? Only Mother Nature can
answer that question!
Grilled Citrus Shrimp with Honey Lime Slaw
Shrimp & Slaw
½ cup fresh lime juice + 2 tbls
½ cup Fresh OJ
½ cup Pineapple Juice
4 tbls Honey
2 Star Anise Pods; broken
1 Rosemary sprig
1 Cinnamon stick
1 lb Large Shrimp; peeled & deveined
Honey Lime Slaw
2 cups red cabbage
1 cup green cabbage
1 large carrot, grated
1 jalapeno, thinly sliced
¼ cup fresh cilantro
Dressing from reduced marinade
Juice of one lime
“What do the LEGS of a wine mean?”
- Elizabeth & Brad
Chicago, IL
Every once in a while you will see someone
swirl their glass of wine, raise it towards the
light and watch for the wine's legs to
appear! Most think this is a mythical
indicator of wine quality, but that is far
from the actual truth! Wine legs are
dependent on several factors of the wine:
temperature, alcohol content, sugar
content, and even the shape of the
glass. These “legs” are the streaks of wine
forming on the side of the wine glass as the
wine drips back down the edges after
swirling. Gravity pulls the wine down the
glass, creating the streaks, legs or tears as
some refer to it! So when you are swirling,
consider the style of wine you are
consuming – Catherman’s Port should have
much “longer” legs than the Braganini
Reserve Chardonnay due to the higher
alcohol content.
“What causes my headache after
enjoying a glass of wine?
Combine first 8 ingredients
in a shallow dish &
marinate in refrigerate
for 20 minutes.
Prepare grill.
Remove shrimp from
marinade. Transfer
marinade to a small saucepan
& boil over high heat until reduced to about
1/2 cup (6 minutes). Strain sauce into a bowl.
Cool. Make slaw. Combine first 4 slaw
ingredients. Top with cooled citrus marinade
dressing, cilantro, & squirt of lime. Brush the
shrimp with olive oil & season with salt & pepper.
Grill shrimp until cooked through (1 min. per
side). Serve cooked shrimp with slaw.
Pairs beautifully with the BR Mountain Road Riesling
& BR Late Harvest Vidal Blanc
- Eva
Mattawan, MI
All wines have sulfites that can cause allergy
symptoms, but they don’t cause headaches,
says Frederick Freitag, Director of the
Diamond Headache Clinic in Chicago.
Histamine and tyramine, both found
naturally in wine, are more likely to give
headaches to certain people. Some people
lack the enzyme in their intestines that can
help them metabolize histamine, and this
can trigger headaches. Tyramine can cause
a rise in blood pressure in some people,
which can cause headaches. If you are
finding you have “wine headaches,” it’s best
to enjoy your wine with food, drink plenty
of water and most importantly, don’t
overindulge.
Send your questions to Nancie at
[email protected]. If your question is
used, we will send you a jar of our famous
St. Julian Apple Riesling Salsa
Why did you decide to become an enologist
Elyssa: I’ve always had an interest in
wine; it was my dream to own a vineyard
when I was younger. I didn’t realize until
I visited Tarara Winery in Virginia about
4 years ago, that you could go into wine
and be successful. That realization struck
me when I met the winemaker. As he
was pulling samples from the barrels, he
explained to me what he was looking for
in the wine; it was eye opening. From
here, I was able to combine my love for
science and wine.
S
t. Julian has many talented people
working hard to keep you stocked with
your favorite wine, and St Julian
Enologist Elyssa Bowen is one of the
people you can thank! Elyssa joined the
St. Julian family in May of 2013 after
graduating from Virginia Tech with a
B.S. in Food Science and Technology.
A lover of science, nature and wine,
enologist is her perfect profession.
Working in our laboratory, cellars and
vineyards, Elyssa analyzes grapes and
wines for important chemical
components like acid and sugar levels,
microbial activity and developments
during fermentation and aging. The
results of these tests help Nancie and
Elyssa make decisions on how to treat
the wine so that it develops into the
award-winning bottles you enjoy.
What is your favorite part of the job?
Elyssa: There is a never ending list of
things to learn about wine. I like learning
the “nitty gritty” of things; there is so
much activity going on in a wine that no
one realizes exists. Wine is everchanging. I find it fascinating to watch
the whole process of it going from grapes
to the wine in your glass. The science
behind that process is incredible. I also
love the sensory aspects of wine. I have
the most fun putting together trial blends
in the lab. It’s interesting to be able to see,
smell, taste and feel the differences
between the trials. To be a part of
creating something new and exciting,
especially in an industry I’m so passionate
about, makes every day worth it.
Our 2013 Braganini Reserve Estate Bottled Mountain Road Riesling is one of the
lightest and most delicate Rieslings we have produced. It is neither sweet nor dry
and the natural acid is quite nicely balanced with the small bit of residual
sweetness. It will compliment and not compete with lighter summer fare or as I
enjoyed it last Sunday: cold all by itself with friends.
Estate Bottled means that we grew and managed the
grapes ourselves. Mountain Road is the name of the
vineyard in Berrien County where 100% of the grapes
are grown. We tend to experiment with the grapes from
this vineyard and this is the second time we have filled
the press and pressed the grapes as whole clusters rather
than crushing them first, which is customary. We get
less yield of juice but what we do get is almost “free
run” quality. It is an expensive procedure but the wine is
a refreshing contrast to our other styles of Riesling.
Variety is the spice of life! Incidentally, this particular
vineyard came through the harsh winter with practically
no visible damage which cannot be said for the growing
region as a whole.
What kind of wine would we find in your
glass on any given night?
Elyssa: It actually depends on my mood.
I typically like dry reds and dry whites.
Right now, because of the warmer
weather, I’m reaching for something like
our Sauvignon Blanc or Albarino. But,
I’ll never pass up a nice glass of Pinot
Noir or a bolder red like Syrah.
Finish this sentence. “Working with Nancie
is____________!”
Elyssa: DELIGHTFUL! Nancie is
extremely encouraging and open to new
ideas. We have a very comfortable,
positive and happy vibe in the lab which
I think is reflected in our wines.
St.J Riesling
Steals the Show
This Spring, the 2012 St. Julian
Semi-Dry Riesling stole the show at
the East vs. West Wine Competition
in California.
It received multiple prestigious
awards including “Best of Class,”
“Riesling Champion” and
the highest honor awarded,
"Best of Show!"
In red wine making, it’s necessary to ferment the juice and skins together because the
skins impart much of the wine’s color, flavor and texture. As the wine ferments, the
skins rise to the top of the tank and form a thick “cap” or layer that floats on top of the
wine. Typically, once all of the wine is drained, the cap is immediately pressed to
squeeze any remaining juice. Wines created using the “Cap Drain” method allow the
“cap” to sit for 24-48 hours at the bottom of the tank. During this time, little pockets of
wine trapped in the skins continue to extract more color, flavor and texture. The natural
gravity gently presses wine out of the skins, where it is then drained into a barrel for
aging. Nancie learned this technique from world renowned Penfolds winemaker Daryl
Groom, while she worked at Geyser Peak Winery.
Wine Club members had the exclusive opportunity to
join Winemaker Nancie for an educational barrel tasting
of wines she created using the “Cap Drain” method of
wine making. The wines that we “cap drained” were
Cabernet franc, Merlot and Syrah and members who
attended the barrel tasting were among the first to
experience the 2012 St. Julian Dry Red Blend. The
experience was intimate, hands-on and a VIP tasting at its
best! Those of you in our 4 and 6 bottle dry wine clubs
will be getting this amazing limited production wine in
your club shipment. For those of you who did not
receive the “Dry Red Blend” call to reserve your bottle
before it’s gone. 800.732.6002 ext. 785
Envy and Sweet Revenge are back with a vengeance! As you may recall, these wines were created for
our January Wine Club shipment with the thought of being a “one and done” type bottling. The labels
were done using drawings done by Wine Club member Jodie Kurburski. We wanted both the sweet
and dry members to receive a bottle- so Sweet Revenge was a sweet blend and Envy was a dry blend.
After the January shipment went out, the phone was ringing off the hook for Sweet Revenge. We
received request after request to bring it back. So here they are, with a few differences to take note of.
The Sweet Revenge is the original grapey blend, but with a bottle and label makeover. Envy is a totally
new product-inside and out. It is a sweeter white blend to “match” its partner in crime.
I wanted to do a twist on these labels. I
envisioned the labels “playing off” each other.
Telling a story when put side by side,
something I haven’t seen done before. When
my Dad and I were discussing the new design,
I was describing my ideas and we were
playing around with different stock photos
and concepts. With so many ideas and
different directions that this project could go,
we decided to table the discussion for another
time. The next day he came in with a photo. I,
still to this day, make my Dad homemade gifts
for special occasions. While he was lying in
bed the previous evening, he looked up at a
collage I had made and a photo of me from
Halloween struck his eye. This is the photo he
suggested we use. We did and the rest is history. I
still blush seeing my face on the wine labels, but it
was such a great experience working so closely
with my Dad and watching our visions come full
circle- creating the “face” of St. Julian’s new sweet
wines.
These wines are sinfully sweet and if you like
Sweet Revenge, you will definitely enjoy Envy.
Now, all they need are a pair of glasses….