Issue link: https://www.e-digitaleditions.com/i/1118440
SiG MT 21 Text by Gene Betz RAMBLING VINES 411 Central Ave., Great Falls, MT 406-761-5010 kaufmansmenswear.com FIND US ON FACEBOOK I was talking with some of my wine club members, and a great idea came to me. I have owned and operated Vintage Sellers for more than 18 years. During this time, I have heard the same complaint from my customers over and over, "I can walk into a grocery store wine aisle and look at the boles for an hour without knowing what to buy." is generally is the result of not having a broad enough experience to decide what you'd like to have with your meal or at a social gathering. So, what's the best way to gain this experience? IMO (In my opinion), one of the very best ways is to become a member of a 'Wine of the Month' club. By this, I mean a club which changes it up every single month with something completely different and out of your comfort zone; a club that features wines from all different varietals and all different countries. is forces you to experience wines you wouldn't normally be comfortable buying off the shelves while giving you the confidence to experiment a bit more when the time comes. I don't remember the exact date we started our wine club, but I'm thinking it was the spring of 2001 or 2002. None-the-less, we have members who have been in the club since its inception and they still enjoy experiencing new and different wines even aer all these years. Our wine club allows you to experience wines like Yakut, the legendary red wine of Turkey, which is produced from Öküzgözü and Boğazkere grapes, carefully selected from the best vineyards of Eastern Anatolia and Aegean Regions. And, it's delicious! You might have the opportunity to try Bouza or Garzon wines made from Tannat. Tannat is a red wine grape, historically grown in South West France in the Madiran AOC, which is now one of the most prominent grapes in Uruguay, where it is considered the "national grape". Given the tightly-wound tannins, Tannat begs for food that brings the hearty duo of high protein and high fat to the table. Why? e fats and proteins soen the intense gripping quality of high tannins. Pair with braised beef short ribs or lamb shanks, cassoulet, roasted lamb, duck confit, and assorted aged cheese (reach for Roquefort or Chaumes) as each will soen the tannins and amplify the rich vibe of the food itself. If you want wine experiences you might not choose yourself, join the Vintage Cellars wine club. It's an inexpensive way to try two or three a month that will help broaden your comfort zone. WINE MAKES LIFE BETTER ...Even More So When You Join the Club