The Color is Changing

During the month of August the vineyards throughout the northern hemisphere are filled with activity. One of the indicators that harvest is fast approaching is when the red grapes start to soften and turn from green to red. This change in color is what is known as veraison. Throughout the month, growers are keeping a close eye on their vines and may even perform a green harvest to remove less ripe bunches or excess bunches of grapes. The goal behind a green harvest is to concentrate the flavor in the remaining grapes. In really warm regions, some growers may actually start to harvest their grapes in August. It all depends on the weather!
With Fall soon upon us, most of us drink more red wine, and eat more savory, hearty food. For those of you who have not yet seen the movie Julia and Julie, I highly recommend it. Credited with teaching America how to cook French cuisine, Julia taught people to also look at wine as "food." Wine Spectator pays homage to Julia Child in their latest issue. They have published a few of her most famous recipes, including French Laundry's Thomas Keller's take on Beouf Bourguignon. Pair with a 2007 Cote du Rhone for a very special fall dinner.
Remember to reserve you place at the Shades of Bacchus/Gilmore's wine pairing dinner on Sunday August 30th. The first seating is all but sold out, but Peter Gilmore is adding another seating to accommodate the demand. Below are tasting notes on the wines we will be serving.....See you on the 30th!

Chilled watercress veloute with shrimp and scallop salad….Paired with:: Taburno NV Sparkling Falanghina …..A light, fresh fruity wine, particularly refreshing as a sparkler. The name of the grape, Falanghina, is said to come from the Falange , or Roman spear. This grape was a favorite of the Roman legions. The Falange was said to be used to stake the vines, hence giving the Campania Grape it’s name.

Stuffed tomato confit with micro greens…Paired with: Revello 2007 Dolcetto d'Alba …….Dolcetto, a northern Italian varietal from the Piedmont region, is a lighter bodied red. This wine is fruity and means 'little sweet one' in Italian. Some will opt to put a slight chill on it. very good and deep nose of cherries, herbs, and various berry tones. taste: nice and easy with bits of cherries, berry tones, and some hints of herbs. Nice medium feel that flows well across the palate.

Halibut cheeks on herbed gnocchi, sauce bordelaise…..Paired with: Alary 2007 Cairanne Cotes du Rhone …. a blend of 60% Syrah planted by Daniel Alary some 40 years ago from cuttings he brought from Hermitage, blended with Grenache and Counoise, some of the Grenache vines being over 100 years old. This is an exotic, richly flavored wine that reminds both of Cote Rotie and of fine Chateauneuf all at once.

Roasted Magret duck breast with ginger citrus essence sauce….Paired with: Domaine Courcel 2006 Bourgogne Rouge…… The 2005 Bourgogne offers ripe strawberry mingled with meat broth. With a doughy sense of surprising substantiality, this Burgundy has polished mouth feel, and a long, smoke- and caramel-tinged finish full of fresh fruit and concentrated meatiness, this wine from old vines along the Volnay-Pommard line has to constitute a remarkable value ... if only there were more than three barrels! .
90 Points. David Schildknecht

Vanilla basil Pot de Crème…..Paired with: Vietti 2008 Cascienetta Moscato d'Asti ……Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and sparkling with modest acidity, good balance, good complexity and a finish of fresh apricots.

Shades of Bacchus/Gilmore's Wine Pairing Dinner

Please join us for a very special event. The first Shades of Bacchus/Gilmore's wine pairing dinner....Contact Gilmore's Restaurant at: (610) 431-2800. Only 2 seatings of 37 available. Don't delay.....this will sell out quickly

On Sunday, August 30th, enjoy an evening of award winning cuisine and perfectly paired wine. Bob and Carol Volatile created "Shades of Bacchus" tastings to assist in removing the guesswork and pretension from wine, leaving nothing but pure enjoyment. Make your reservation now by contacting: www.gilmoresrestaurant.com or call (610) 431-2800. Gilmore's is an award winning French restaurant in West Chester, Pa. Peter Gilmore was the executive chef a LeBec Fin for 20 years before starting his own restaurant. His cuisine is among the best in Philadelphia. The menu is as follows:

Chilled watercress veloute with shrimp and scallop salad paired with Taburno NV Sparkling Falanghina

Stuffed tomato confit with micro greens paired with Revello '07 Dolcetto d'Alba

Halibut cheeks on herbed gnocchi, sauce bordelaise paired with Domaine Courcel '06 Bourgogne Pinot Noir

Roasted Magret duck breast with ginger citrus essence sauce paired with Alary '07 Caianne

Vanilla basil Pot de CremeVietti '08 Cascinetta Moscoto d' Asti$80 Per Person, Complimentary Wine

Shades of Bacchus/

Only the Strong Survive

With the economy as it is, and people curtailing eating out, restaurants are feeling the pinch especially hard. High priced, but mediocre eateries are just falling by the way side. What remains are establishments worthy of your spending your very coveted, discretionary dollar. Carol and I are always in search of good restaurants that allow us to bring our own wine, i.e. BYOB's. We are blessed in Pa. as many great eateries are BYOB's due to the archaic liquor laws in this state. We recently found one of these great restaurants. Majolica Restaurant located at 258 Bridge St., in Phoenixville; (610) 917-0962, majolicarestaurant.com. This unassuming restaurant serves very creative dishes made with the freshest, finest local ingredients. The service is friendly and efficient, and the prices are in line with restaurants of this caliber. If you are looking for a memorable evening out, with great food, comfortable ambience and your own great wine, Majolica is a sure bet.