Spring Cleaning at Square Deal Wine

May 15th, 2008

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Another Bang for the Buck

Eric told me the other day that we “need to get back to basics.”

“Remind ‘em why we’re here.”

Ok, bait taken. Three and half years ago we started our store to show wine buyers that such a thing as VALUE actually could be found in a bottle of wine. And, it didn’t have to come in the form of a flashy, glossy label, and large advertising budget. VALUE wines were being made right under our very noses. The trick was to dig them up, personally, and face-to-face with their makers.

We do this by travelling constantly (some of us leave in a few days, some of us the week after that), and going directly to the source. We purchase directly, move the goods directly, and take care of the provenance of the wine from the winery all the way to our front door.

Call us crazy, but then be careful not to bite your tongue tasting wines that are NOT chosen properly, and NOT cared for with the utmost respect. It’s a different world.

A regular challenge for us (especially from new customers) is to put together six bottles that say something about this model, this choice we’ve made. Then the caveat: “And make it around $75.” Smiles all around. We can actually do that.

We have a couple names for this one: “Bang for the Buck Box”, “A Compelling 6-pack of Reds”, “A Cheap Tour of France” or “The 6 for 66″. The bottom line to you is $11 a bottle. Totally ridiculous in a world with an escalating Euro and rising transportation costs. But guess what? It’s still possible.

With this mix you’ll get a bottle from six different winemakers all around France. By clicking on the link below you can read about each one and check out comments from other buyers of these tasty wines. This is a nice little mix of Rhone and Bordeaux reds.
Bang for the Buck–Our 6 Best Value Bottles

$66.00

Add to Cart
The full retail cost on this one actually is $75. It’s yours for $66. I hope you’ll take advantage of this fine deal and try some of our favorite “calling card” red wines from France (all ideal for the time of year by the way). The box is nicely packed up and comes with tasting notes and a little story on each winery included.

Click the link above to order yours, or call us at (503)226-9463 to reserve yours.

A RARE TASTING
We’d like to invite you to the store this coming Monday, May 19th, from 5-7pm for a rare visit from Matteo Kehler of Jasper Hill Creamery in Vermont. Those of you unfamiliar with Matteo’s remarkable American cheeses need to make a quick stop by to sample some. Eric and Dougal will open a few accompanying bottles too. Tasting is complimentary and parking is free right next door. No need to RSVP for this one–just come by at your liesure.

MEMORIAL DAY SALE
From Wednesday May 21st through Saturday May 24th, everything in the store is 10% off starting with bottle #1. You can also take another 5% off of full or mixed case purchases. It’s our way of encouraging a “summer stock up” and also to burn out some inventory and get ready for all the goodies we’ll buy while in France over the next few weeks.

VACATION
We’ll take a mini-vacation and close the shop from Sunday May 25th thru Tuesday May 27th. During this time we’ll all be in Alsace, eating cheese, tasting wine, and getting ready for a great second half of 2008. Be sure to get your Memorial Day wine and cheese shopping done by 7pm on Saturday the 24th.

Cheers!
Square Deal Wine Company
2321 NW Thurman St
Portland, OR 97210
Phone: 503-226-9463
Email: sales@squaredealwine.com

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Dueling Sommelier Dinner #3 at the Heathman Restaurant and Bar Features Menu from Le Pigeon

May 15th, 2008

Erica Landon of Ten 01 keeps her lead in this interactive wine and food pairing competition

PORTLAND, Oregon - (May 15, 2008) -  The battle for Portland’s best Dueling Sommelier is heating up as the series enters the third round on Friday, May 23, 2008 at 6:30 p.m. with a menu created by Le Pigeon sous chef Erik Van Kley and Heathman executive chef Philippe Boulot. The dinner is $125 per person and includes four mystery wines per course chosen by local sommeliers Jeff Groh, creator of the event and sommelier at the Heathman Restaurant and Bar; Erica Landon, Ten 01; Andrew Fortgang, Le Pigeon; and Scott Calvert, wine director at Lucier. The 2008 Dueling Sommelier series will continue with the fourth dinner on June 20 and the Grand Finale dinner on August 15th. After the second round of competition, Erica Landon is in first place, followed by Jeff Groh of the Heathman. For reservations, please contact the Heathman Restaurant at 503-790-7752.

“We are back for another battle of the wines and pleased to welcome two new sommeliers in town,” said Jeff Groh. “This event is all about exploring the connection between food and wine - but we also have fun and learn a bit about our palates.”

The dinner menus are prepared by the Heathman’s executive chef, Philippe Boulot, as well as guest chefs from ten 01 and Le Pigeon. Each chef creates a four-course dinner and the sommeliers pair a wine with each course - without tasting the wine and food together. The evening of each dinner, guests taste each of the four wines with each course and vote for their favorite pairing. Scores are collected throughout the dinner series and the top two high scoring sommeliers meet in the Grand Finale dinner on August 15th to battle to the end.

DUELING SOMMELIER DINNER MENU

First Course

Halibut Ceviche

Prepared by The Heathman

Second Course

Beef Tongue and horseradish potato salad with arugula pesto

Prepared by Le Pigeon

Third Course

Roasted guinea fowl with juniper sauce

Prepared by The Heathman

Fourth Course

Honey bacon apricot cornbread with maple ice cream

Prepared by Le Pigeon

About the Heathman Restaurant and Bar

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Gourmet Magazine recognized the Heathman as one of Portland’s best restaurants in the 2005 Restaurant Guide. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Chef Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year. The Heathman Restaurant also offers casual dining in the adjacent Marble Bar and outside at the sidewalk café. Cocktails and live jazz are available in the intimate Tea Court. For more information, please call 503-790-7752 or visit www.heathmanrestaurantandbar.com. The Heathman Restaurant and Bar is located at 1001 SW Broadway in downtown Portland’s cultural district.

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Tasting Notes: The Imbibe Cocktail, Tarragon Cooler + Grilled Pizza Pairings

May 14th, 2008

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From the Editor’s Desk
The May/June issue of Imbibe offers some great reasons to celebrate. In addition to this issue being our special summer drinks guide, it marks Imbibe’s second anniversary.

Our second birthday also brings news that for the second year in a row, Imbibe has been honored with a Maggie Award for Best Special Interest Magazine. The award recognizes our March/April 2007 issue, and befittingly, our beloved columnist Doctor Cocktail was on hand to accept the honor at an awards ceremony in Los Angeles this month. We’re humbled and grateful to hold the title two years running! Of course, none of this would mean anything without the support of our readers. Thank you for your support and enthusiasm-we treasure your readership and feedback. Here’s to you and to many more wonderful celebrations to come!
...

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Imbibe This: Our Signature Cocktail Week Tipple
cocktail weekSan Francisco Cocktail Week kicked off on Tuesday at Harry Denton’s Starlight Room. If you’re in town for the festivities, be sure to join us for the Grand Finale Celebration at Absinthe Brasserie & Bar on May 19. This will be a fantastic evening of signature cocktails created by the amazing Jeff Hollinger and surprise guest bartenders, classically prepared absinthe, delicious nibbles from Absinthe’s Executive Chef Jamie Lauren and special gift bags filled with great take-home goodies, from cocktail shakers to artisan chocolates. Get a full schedule and ticketing information at sfcocktailweek.com.

If you can’t make it to the party, you can still join us in spirit and pour yourself a spicy, sweet Imbibe cocktail, created by Jeff Hollinger for the event:

The Imbibe Cocktail
2 oz. Glenrothes Select Reserve Scotch
1 oz. blackberry liqueur
2 dashes Bittermens Mole Bitters (or substitute 2 dashes cinnamon-chile
tincture, recipe below, and 1 dash Fee Brothers Aromatic Bitters)
Tools: mixing glass, strainer
Glass: cocktail
Garnish: blackberry

Stir ingredients in an ice-filled mixing glass for 15 to 20 seconds, or until well chilled. Strain into a chilled glass and garnish.

Cinnamon-chili tincture
4 1/2 cinnamon sticks
1 cup cacao nibs
1 red bell pepper, diced
3 small sweet peppers, diced
2 Fresno chilies, diced
1 1/2 dried Thai dragon chilies, diced
1 bottle blanco tequila
...
Combine and allow flavors to steep for several days to taste. Strain and store.
...

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Summer Drinks Bonus Recipe: Tarragon Coolercocktail week
When the urge for a summer cocktail hits but you’re looking for an alcohol-free alternative, fear not-we have ideas! We asked the talented Kelley Swenson of Ten 01 in Portland, Ore., for his take on summer, sans alcohol. He delivered big flavor and beauty with the delicate yet refreshing Tarragon Cooler, a delicious bonus to our Summer Drinks Guide.

Have a favorite summer cooler of your own? Share your recipe with us.
...

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Perfect Pairing: Beer and Grilled Pizza
If you haven’t already, it’s time to pull your grill out of the garage. Here at Imbibe we’re always looking for the perfect beverage matches for whatever we happen to be eating, and in the months ahead, we’ll be doing plenty of grilling for our requisite imbibing. It may not seem like an obvious choice, but pizza makes perfect grilled fare, and what better with pizza than a summertime beer? We tasted a number of great Saisons for the May/June issue and found the refreshing Saison Dupont to be a perfect match for a grilled cheese pizza. Other good bets are Brew Dog’s creamy yet crisp The Physics Amber Ale, the sharp and snappy Trumer Pils or the pale yet full-bodied Leffe Blonde. Here’s a recipe from our resident grilling maven, circulation manager Siobhan Crosby, for her easy and deliciously cheesy grilled pizza.

Grilled Fontina-Thyme Pizza
1 package pizza dough
1/2 cup tomato sauce
1/2 cup shredded fontina cheese
1 clove garlic (optional)
1/4 cup olive oil
1 sprig fresh thyme, stemmed and chopped
Tools: grill, rolling pin, pastry brush

Preheat grill to 375°. Flour a working surface and roll dough to desired thickness. Crush garlic clove, if using, into olive oil and mix. Brush one side of the dough with half of the olive oil mixture. Place dough on hot grill, oil side down, close cover and cook for 8-10 minutes or until the bottom is lightly toasted. Remove dough from grill and brush uncooked side with the remaining olive oil. Flip crust over and top the lightly toasted side with tomato sauce, cheese and chopped thyme. Return pizza to grill, cover and cook for about 8-10 minutes more or until cheese is melted. Serves 4.
...

MAY/JUNE 2008 ONLINE:...CROATIA...CHARACTERS: MIKE VEACH...ROSEWATER COCKTAILS...Also in this issue ...

Imbibe Magazine | 1028 SE Water Avenue | Suite 285 | Portland, OR 97214 | 1-877-246-2423

www.imbibemagazine.com | www.imbibemagazine.com/blog

© 2005 - 2008 imbibe. All Rights Reserved.
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May Newsletter from Ten 01 and Tabla

May 14th, 2008

Ten 01 Hosts Piedmont Wineries
Ten 01 will host a dinner with Italian wineries Deltetto and Ca’ del Baio, both located in the Piedmont region, on Wednesday, May 21, 2008 at 6:30 p.m. This unique event will showcase the young, driven winemakers of each of these two very established estates. Six wines, including a library selection from Casa Bruno’s Cellar, will be featured.

Chef Jack Yoss will be creating a six-course menu, in which the wines will highlight. The menu and wine pairings will include:

Cucumber-Asparagus Gazpacho with Willapa Bay Oysters and lemon mascarpone

2003 Deltetto Spumante, Extra Brut

Cascade Natural Beef Tartare with parmesan panna cotta and fried capers

2006 Deltetto Langhe Arnies

Sautéed Alaskan Halibut with poached shrimp, chick peas, beech mushrooms and a spring garlic broth

2006 Ca’ del Baio Langhe Bianco, Luna D’Agosto

Roasted Pork Loin with caramelized fennel, pulled pork, and barbaresco pork jus

2003 Ca’ del Baio Barbaresco, Asili

2004 Ca’ del Baio Barbaresco, Valgrande

Spring Lamb Chop with English pea-bacon risotto, Barolo- Kalamata olive bordelais

1999 Deltetto Barolo, Bussia

Nebbiolo-Chocolate Torte with vanilla bean crème anglaise

Illy Café

Tickets for this unique event are $125 per person. For more information and to reserve your space call (503) 226-DINE.

Join Ten 01’s Kelley Swenson’s Popular Cocktail Classes “From Prohibition to Present”

This last installment of the series, developed by Ten 01’s resident cocktail connoisseur Kelley Swenson, dives European spirits. The class will teach guests how to create signature cocktails as well as the classics that inspired them. The class is $45 and will include light snacks and drinks during the class. To register, call (503) 226-DINE.

Tuesday, May 20, 6:30 p.m. - “An Introduction to European Spirits” will introduce guests to a bevy of different spirits from around the world, including herbals & bitters from Italy, France, Denmark, Hungary, and beyond. These are spirits made by silent order monks, age old families, usually by hand and for hundreds of years. This is your chance to sample spirits that are both fun and challenging to the palate, engage in a discussion on regional imbibing, and learn cocktails using these unique spirits.

Tabla Celebrates Their 5th Birthday!
Tabla Mediterranean Bistro has something to celebrate this May- five years of business. Stop in sometime this month to say hi and celebrate with them!

Ten 01’s Chef Jack Yoss to Compete in Portland’s Iron Chef
Ten 01’s very own Chef Jack Yoss has been asked to participate in the People’s Choice Competition at the 7th Annual 2008 Portland’s Original Iron Chef Competition on Saturday, May 17, 2008 at the University of Portland Chiles Center. He’ll be paired against Nelia Serapion from Pinocchio Bar & Restaurants, Adam Sappington from Country Cat Dinnerhouse & Bar, and Greg Smith from Noble Rot. Guests will have the opportunity to sample a few appetizers from each then vote for their favorite. The winner will return next year to Kitchen Stadium for a throw down with the 2008 Iron Chef.

Come out and support Chef Yoss at this spectacular and unique event. The night will include the people’s choice competition at 5:30 p.m. followed by a live auction, dinner and the Iron Chef competition. The event benefits Children’s Relief Nursery Programs and Services. To make reservations and for more information, check out www.crn4kids.org/ironchef.html.

Dining Deals at Ten 01 and Tabla
Ten 01 is premiering a new dining deal, 50 wines for under $50. Come into the restaurant to check out these great values.

While in also check out Ten 01’s “Power Lunch,” a three-course price-fix lunch menu for those looking to get in and out of the restaurant within their lunch hour. The rotating lunch menu will be available for $15 from 11:30 a.m. to 3 p.m., Monday through Saturday.

For those looking for a mid-day kick, Ten 01 will also be offering $4 martinis, manhattans and bloody mary’s, in addition to $5 wines by the glass.

Not only does Tabla offer an amazing deal for its 3-course price-fix menu for $24, but it also offers one of the best happy hour’s in all of Portland featuring menu and drink discounts from 5 to 6:30 p.m. with food prices ranging from $3 to $6, draft beer for $3, and red and white wine by the glass for $4, and a special happy hour cocktail for $5. A selection of menu items include: Trio of Salads, from their daily selection; Tabla Pizza; Ground Flank Steak Burger; Fingerling Potatoes with basil aioli; and Braised Pork Belly, with slowly simmered corona beans.

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