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Corti Brothers Newsletter for June 2006 Page 5 Matariki Gimblett Gravels Syrah – 1999 and Reserve 2000 Within a rather short period of time, syrah has begun to rival pinot noir as a red variety for New Zealand. Commonly thought not to be able to do well in New Zealand’s cool climate, syrah does very well in certain areas, notably in Hawkes Bay on the Pacific Coast of the lower part of New Zealand’s North Island. Here the alluvial fan known as Gimblett Gravels, an ancient river bed, has been planted with syrah, and the two vintages we have of Matariki Gimblett Gravels Syrah show that syrah can produce fine wine in the area. Although not as recognized as pinot noir in New Zealand, syrah’s success keeps creeping up and has even had Australian producers praising the wines, no mean feat. Growing conditions for syrah in New Zealand are mostly cool climate, akin to the conditions of some of France’s northern Rhone. The wines are full, not massive, but with elegant fragrance and balance. The two MATARIKI vintages are wines which were “lost” in the importer’s inventory and when found, we purchased them, having bought them originally when they were released. Now the wines have been lowered in price since they are “old” vintages. Who benefits? Our customers! Six and seven year old wines for enjoyment at $19.99 is not such a bad deal. They used to sell for $24.99.
Delicious Wines from a New Clarksburg Vineyard – Albariño, Pinot Grigio, Verdelho
Dancing Coyote is a new brand of wines produced from Clarksburg, California grown grapes and bottled at the production site, the old Barengo winery in Acampo, CA. Clarksburg is just to the north and west of the Lodi appellation. It is now coming into its own since grapes grown there are really classy.
Salts for Grilling and Everything Else
Salt is coming under attack again. We are told to limit our salt intake. When it comes to cooking, this is easily done using very good natural sea salts that do enhance flavor and do not need to be used in great amounts. Have you ever tried to cook without salt? Limiting your salt intake to really good salt and using common sense–something some professions think consumers don’t have–can make a difference. At Corti Brothers we have very good salts which possibly could be called “staples for life.” During the summer, we sweat more and consequently need to have salt replenishment. By judiciously salting your food, generally after cooking, you can regulate your salt intake. A few sprinkles of crunchy, flaky salt does wonders for food. Here are our offerings: Japan
Made on Oshima Island, 45 minutes off Japan’s coast, from pan and solar hothouse dehydration.
From the great underground sea in the Murray river area. Naturally pink. Pretty and tasty.
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Corti Brothers
Sacramento CA
