October Wine Club Selections

It seems like Summer will never end at this point, doesn’t it? Between gloomy rain days and hot beach weather, we just can’t keep it straight! Luckily this month’s wine selections will have you ready for every occasion. Our Quintessa dinner is shaping up to be a huge success, and our Barolo & Barbaresco tasting is nearly full! If you haven’t signed up, email Julia asap. Remember, wine club members receive a special price at all Putnam & Vine events!

Sit back, relax, and enjoy this month’s selection! As always, if you have any questions or comments, please feel free to get in touch with me at Julia@putnamandvine.com  


2016 Tenuta di Corte Giacobbe Runcata Soave Superiore

Veneto, Italy

The vineyards that surround the ancient Corte Giacobbe are planted on the slopes of two extinct volcanoes, Calvarina and Crocetta, in volcanically-derived, mineral-rich soils composed of lava and tuff. There, the Dal Cero family cultivates, with meticulous attention, garganega, chardonnay, and pinot grigio grapes.The area’s unique geologic history influences the mineral and organic composition of the grapes themselves, determining the berries’ characteristic aromatics and mineral components and giving a pronounced savouriness to the resultant wine. In particular, the cru wines of Corte Giacobbe are the distinctive fruit of the vineyards growing on the summits of the volcanoes, in soils marked by high mineral content.

100% Garganega. Gold-yellow in appearance. Generous, stylish bouquet of broom and almond blossoms, of peach, apricot, camomile, vanilla, and sulphur intrigue the nose, with a clean vein of minerality, concluding with pungent sage and rosemary. The quintessence of its character is immediately clear upon entrance: dry and quite smooth, with a fine supportive structure, while judiciously crisp fruit gives both vibrancy and length. This is a superbly-structured wine that reaches its best only after a few years. $36

2014 Bodegas Peñafiel Mironia Crianza

Ribera del Duero, Spain

Located on an unbeatable environment, right in the Golden Mile and under the watchful eye of the Castle of Peñafiel; we exert ourselves everyday to be able to offer you our more painstaking and intimate interpretation of the art of crafting wines.

Located right in the heart of Ribera del Duero. 14 months in French oak, refine, balance and mellow this wine with body and soul of Ribera.Red cherry color and claret rim. Red wild berries aromas with balsamic and some spicy notes from the French oak, that provides delicacy and elegance. It tastes fleshy and powerful in the mouth, yet balanced, refined and silky. $27

2016 Chappellet Mountain Cuvée

Napa & Sonoma Counties, California

The Chappellet’s romance with Pritchard Hill began when Donn Chappellet first glimpsed the mountain’s spectacular vistas in the late 1960s. Inspired by the notion that “Bacchus loves the hills” and following the advice of legendary winemaker Andre Tchelistcheff, he settled his family on the rocky eastern slopes of the Napa Valley. There, on Pritchard Hill’s serene hillsides the Chappellet family has cultivated their mountain vineyard to produce some of the Napa Valley’s most acclaimed Bordeaux varietal wines. Since being founded in 1967, Chappellet has established Pritchard Hill as one of California’s most revered winegrowing sites, fulfilling Donn’s vision of producing singular wines from his family’s mountain vineyard. Today, true to their parents’ ongoing passion for the grand, natural landscape of Pritchard Hill, a second generation of the Chappellet family has embraced the mountain’s exceptional terroir and is committed to stewarding their father’s vision for generations to come.

Blended from the traditional Bordeaux varietals, including our own coveted grapes, the Chappellet Mountain Cuvee Proprietor’s Blend builds on our five decades of experience crafting great Napa County mountain-grown wines. Each component varietal in the cuvée contributes nuances that complement each other. The result is a complex array of aromas and flavors that deliver pure pleasure in a glass. Made for more near-term enjoyment, this is the wine to choose when you’re looking for vivid, mouth filling fruit flavors.

Lush, layered and complex, this Bordeaux blend begins with concentrated aromas of black cherry, boysenberry and dark chocolate. As the wine evolves in the glass, notes of anise, clove and bay leaf emerge, creating an inviting combination of fruit and spice. On the palate, a creamy texture underscores the wine’s richness, while accentuating flavors of ripe plum, vanilla and roasted coffee that glide to a long, lingering finish. $34

Recipe of the Month

Skillet Caramel Apple Pie ~ Courtesy of Southern Living

  • 1 (14.1-oz.) pkg. refrigerated pie crusts
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 3 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon (optional)
  • 3 pounds Fuji apples (about 4 1/2 medium apples), peeled and cut into 1/2-inch-thick slices
  • 2 1/2 tablespoons cornstarch
  • 1 large egg yolk, lightly beaten

Step 1: Fit 1 pie crust on bottom and press up sides of a 9-inch cast-iron skillet. Transfer skillet to refrigerator, and let chill while assembling caramel sauce and apple filling.

Step 2:Preheat oven to 425°F. Stir together light brown sugar, butter, half-and-half, and salt in a medium saucepan over medium-high. Cook, stirring, until butter melts and mixture begins to bubble, about 5 minutes. Cook, stirring, until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract, and, if desired, bourbon. Let caramel sauce cool to almost room temperature, about 30 minutes.

Step 3: Toss apples with cornstarch in a large bowl. Pour 1/3 cup caramel sauce over apples, and toss to coat. Reserve remaining caramel sauce for serving. Pour apple filling into prepared skillet.

Step 4: Place remaining pie crust over apple filling. Crimp edges of bottom and top crusts together. Using a sharp knife, cut 6 to 8 (1-inch) slits in top crust for steam to escape. Whisk together egg yolk and water in a small bowl; brush over crust.

Step 5: Bake pie in preheated oven on bottom oven rack until crust is golden, apples are tender, and filling is bubbly, about 55 minutes to 1 hour, shielding loosely with aluminum foil after about 40 minutes to prevent excessive browning, if necessary. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with reserved caramel sauce.