it is just grapejuice

www.pinotposse.com  

FOR IMMEDIATE RELEASE

Media Contact: Sue Barham - 970-479-8063

              HYPERLINK “mailto:sue@larkspurvail.com” sue@larkspurvail.com

Date: February 27, 2008 / Vail, Colorado

Italy’s Barolo Wine Region Visits the Vail Valley at Larkspur Restaurant

Friday, February 29, 2008

Special Winemaker Dinner featuring G.D. Vajra

Larkspur’s Sommelier, Kevin Furtado, is eager to host Giuseppe Vajra of Barolo, Italy at a special Winemaker Dinner, Friday, February 29th at Larkspur Restaurant. 

“We are thrilled to have the opportunity to have Giuseppe come to Vail and present his wines to our patrons. This will be an evening to escape to Italy.”

G.D. Vajra Vineyards are located in Vergne in the Barolo region of Italy and produce 150,000 bottles annually. Approximately 30,000 bottles are Barolo Bricco della Viole named for the violets that bloom there in the springtime and that are an integral part of the aromatic profile of Barolo.  

Aldo and Milena Vajra began producing wines from their estate in 1973. At the time their son, Giuseppe was a university student majoring in oenology. He has been working along side his parents to insure the continuation of the estate’s wide range of top quality wines into the next generation.  

The Vajra’s traditionally produced wines have long been recognized by their primarily stylistic signature, their aromatic elegance. These are distinctive wines with youthfully ample aromas, showing prominent but judicious acidity and generous fruit that is always lively and crisp.

Larkspur Restaurant will offer food and wine lovers a special 5-course tasting menu with wine pairings for $130.00 per person on Friday, February 29th from 6-9pm.

Allow Winemaker Giuseppe Vajra, Executive Chef Mike Regrut, and Sommelier Kevin Furtado to become an intimate part of your dining experience.

Larkspur’s regular Dinner Menu will also be available.

Reservations recommended 6:00pm - 9:00pm.

Please call 970-479-8050. 

  Chef’s Table

 Tuesday, February 19, 2008  

Sashimi of Maine Diver Scallopsradish trio, meyer lemon oil

NV Deutz Brut Classic

Atlantic Cod Clam Chowderchorizo, garlic emulsion 

Dr. F.  Wesins Prum ‘Graacher Himmelreich’ Riesling kabinett

 Seared Foie Grasapple five ways

NV Deltetto Passito Arneis

Wild Mushroom Ravioliperigord truffles, parmigiano emulsion 

2004 Forey Morey-Saint-Denis 

Heritage Farms Pork Belly daikon purée, chinese black beans 

Prime NY Strip and Braised Beef Short Ribheirloom carrots, sauce bordelaise

2004 Selene Cabernet Sauvignon

Crater Lake Blue Cheese Frittersconcord grape, poached pear

 Black Forest Crème Brulee Cake  kahlua chocolate sauce

2003 Niepoort Vintage Port

prepared by Luke Venner

Then let me give you the revised version I sent to Brandon Schaffer at theCO Senate, who introduced the bill…Senator, I am writing to express my deep opposition to the proposal to allowsupermarkets to sell beer and wine in Colorado. While your simplistic poll may indicate superficial support among consumers,it’s not a fair assessment because consumers do not understand the threetier system and the ramifications of the change. Here’s what will happen(from the viewpoint of a small wholesaler).The beer, wine and liquor industry is extremely competitive. Prices arewhere they are due to the three-tier system that separates the businesses ofimporter, wholesaler and retailer. There is already a lot of corporateconcentration in the import and wholesale business. As a small wholesaler, Ihear stories every day of pressure put on small restaurants and liquorstores to take more products from the large national distribution houses andto reduce their dealings with smaller companies like mine. Liquor lawenforcement is sporadic at best -bundling of wine, liquor and beer deals bylarge wholesalers is rampant. In the wine world, these businesses focus onlarge brands and expensive highly rated wines. These corporate interestswill benefit from the proposed change in law, since they’ll be able to sellmore of their mass-produced products in the large stores. Virtually every supermarket has a liquor store adjacent to it, so productsare now available everywhere and diversity of products is reasonably good.The minor increase in convenience to a shopper not having to walk from onestore to another has to be weighed against the following effects. If this law is passed:1. it will lead to the loss of thousands of jobs. Many small retail storeswill be forced out of business. They can’t survive on 30% less business.Since a large number of these stores are owned by immigrants, the change isinherently discriminatory.2. Small wholesalers like my company will be forced from business since ourmarket will shrink as our retailer base shrinks. We do not have the kinds of products that large supermarkets will carry and our products are made insufficient quantity to interest them. The brands they will sell arecontrolled by large national distributors.3. Survivors in the reduced specialty wine retail sector will fight forbusiness at a small number of specialty shops. A wine buyer will have to travel farther to find products they like - so consumer choice andconvenience will be reduced for this growing market segment. Those specialtyshops will no longer carry products available at supermarkets. Prices willrise since these businesses will be trying to survive on reduced wine salesvolume - they’ll be forced to try to make up the loss on higher liquormargins, and higher wine margins. So the net result of the change - higher unemployment, fewer smallbusinesses, less consumer choice in the wine world, flight of profits fromsmall local businesses who reinvest in their communities to out-of-stateinterests. Let’s be honest - the large companies want this because beersales are flat, and supermarkets want it because margins on wine and beerare higher than on food. Incidentally, we started business a year ago in the expectation that the lawwould stay consistent and we started because small brands aren’t representedadequately in a state dominated by large national distributors. If you passthis law we’ll go out of business and I’ll lose somewhere around $100,000depending on how the liquidation of my inventory goes. In addition, you’llforce me to lay off 2 employees and my plans to hire 3 more people this yearwill be shelved. As for Sunday sales, I’m on the fence. If we allow this, then everyone willhave to do it as soon as one business in a market does. That’s fine, butlet’s understand we’re making a commerce vs. quality of life issue. Alcoholis already a public health issue - Sunday sales simply make it easier forsomeone who is impulse drinking to acquire product. Is this what we want? Ifit’s about customer convenience. auto retailers face the same restriction,so shouldn’t we allow Sunday car sales too? Why don’t we hear an outcry forthis also? Because our car dealers want to have a day off. Don’t our smallliquor retailers deserve a day off too?Charles Bloomfield Manager TerraNova Wines LLC1906 15th Street, Suite 205Boulder, CO 80302Tel. 303-444-0677Fax. 303-444-6713Cell: 720-938-9383www.terranovawines.com

Bar Notes 2/12/08

Thank you to all the bar staff for killing it during the Session this year. It’s always the busiest days of the year for us and we did a great job.   

Matthew will be doing full time management from now on so be sure to congratulate him and to complain to him a lot so he feels at home in his new position.

Deb will be working Friday nights for Matthew, but I’ve still got an extra lunch shift to cover in his absence. I will be rotating this shift among the staff, so be sure and  check the schedule and take home your copy. No excuses.

Orders need to be put away as soon as possible (before the shift if possible). There can never be boxes on the floor near the wine room or in the back near the bar line. Also, the loading dock needs to be organized and all orders put away ASAP. NEVER use a CO2 canister as a prop for the door to the cooler. All canisters are potentially dangerous (even empty ones) if they fall over and they should always be chained up to prevent any accidents.

New products in house include Jose Cuervo Reserva de la Familia Platino. It’s a high end silver tequila that has a very unique profile. It smells and tastes strongly of fresh agave and has a greener more herbaceous bouquet than any of our other silver tequilas. It has a smoothness that is unrivalled in silver tequilas.

Pricing for most of our tequilas has changed as well (most of them have been lowered a bit to allow for the margarita upcharge).

Prep needs to be done thoroughly every day. Forgetting one thing can mean the difference between a smooth shift and being in the weeds all day. This includes specialty cocktail items such as grapefruit supremes and cucmbers as well as infusions. Filling infusion bottles is a part of daily sidework.

It’s imperative that we’re clear at the end of every shift who gets what % of tips, especially at apres when there are two or three of us working. Please mark it clearly on your check out slip and verbally explain it to the Director who is doing your checkout. It’s also important to check The Book to make sure you’re getting paid for the shifts you’

ve worked.  

Remember to keep a good attitude with the waitstaff. I know it can be frustrating to have to repeat yourself daily to the same people, but we need to stay cool. Don’t Berate. Educate!

The new bar notebook is here, but it’

s not being used very often. It only takes a couple of minutes to write down a few notes for the next bartender on duty. Communication is one of the most important parts of a successful bar staff.

Here is k.furtado wines 500L Ermitage barrel.  I wonder if it has finished Malo?? 

Vin48, Synergy Fine Wines, and Vine Connections present   

wine and swine 2008  

( first course )

Pumpkin soup | boudin noir, fig 

( pairing ) | 2007 crios, malbec  rose

( second course )

endive salad |  walnuts, cured fat back, sherry vinaigrette

 (pairing ) | 2007 crios torrontes

( third course ) 

pork cheek tortellini| butternut squash battons, sage thyme broth, pumpkin seed oil

(pairing ) | 2007 crios torrontes

( fourth course )

Pan roasted grouper | celery root puree, colorado apples, micro greens, ham hock vinaigrette

( pairing ) |  2006 luca Chardonnay

( fifth course )

roasted pork loin| stuffed with white bean, bitter greens, malbec sauce

(pairing )  | 2006 la posta malbec

( sixth course )

braised pork belly| blini, frisee salad, warm bacon vinaigrette

( pairing ) | 2005 tikal patriota (60% bonarda, %40 malbec )

( seventh course )

ham and cheese| melted camembert, house ham, brioche, mustard

( pairing ) |2005  ben marco cabernet sauvignon

(final)  enough pig

yerba mate flan | almond tweel 

Executive  Chef | Charles Hays      Sous Chef  |  Nick Maxwell

VIN48 RESTAURANT & WINE BAR  |  0048 E. BEAVER CREEK BLVD.  |  AVON, CO 81620  |  970.748.WINE  |  VIN48.COM

2/26/08

So check it out guys, this blessed event is happening on Tuesday February 26th and is $120 a head.  They have really limited seating so if you want to attend, get on open table or call Vin48 at 970.748.wine.   The whole idea is that they are using the WHOLE PIG and it will be paired with unbelievable Argentinian wines.  It’s great to see innovative culinary ideas happening in the Valley so spread the word!!

“…Gary was here last weekend and we tested the rose - he thinks we have another winner - alcohol is 13.2% - I’ve order 25 cases of bottles which I’ll get next weekend. Weather is turning lovely again which makes it easier on the pruning- target for bottling is early April - talk at ya soon  Noel”

I have just reached a tasting milestone… a mouthful of 1996 Cheval Blanc. After years of wondering what all the buzz was about this wine and why it stands apart from all other bordelais chateaux, I finally got my first taste. A table ordered it on the heels of a Bond ‘pluribus’, which was an interesting choice in matching two iconic giants from both sides of the wine world over dinner. I had to ask the table which they preferred and the reply was unanimously in favor of the Bond. I did not get the chance to try the Bond, my focus was singularly on Cheval and that was enough for me. Concentrated and mellow, long and haunting… I kept pinching myself and nodding my head in accordance while thinking of how so many wine experts count Bordeaux as the world’s finest wine and swear steadfastly by it. A week later I had a sip of a 1990 Calon-Segur and I think my hair stood on end. Damn! I could say that this wine was still fresh and kicking with some spice, balance and power but tasting notes seem to do these mind blowing wines injustice. Get out and find a glassful however you can. I have waited years for a taste of both of these wines and they have far exceeded expectations. 

Okay here is the skinny on the eggs.  I was introduced to these cement eggs at Domaine Bouvier in Marsannay, two weeks ago during my whirlwind tour of Burgundy.  According to Bernard Bouvier, son of Rene Bouvier and current winemaker, the eggs are not lined with glass and are used exclusively for Marsannay.  To his knowledge no one else in Burgundy is using this technique, and he blends the Marsannay from the eggs with Marsannay that is aging in the neutral barrels that are visible in the background.  It brings to mind the growing popularity of Amphorae and other alternative processes.    I wish now that I had taken better notes as I can find absolutely NO information about the eggs on the internet but you can check it out yourself by clicking on the thumbnail above.