September 2010

September 2010   In This Issue       New Pi Staffers Visit Frontier Natural Products Co-op In August, a group of enthusiastic New Pi employees journeyed to Norway, Iowa... (Read More)   Second Chance Gardening Everyone loves a second chance. What would a second chance in gardening look like? (Read More)   My Journey to Better Health To be honest, I never gave much thought to dieting or losing weight until a few years ago. (Read More)   Tom's Top Ten Featured selections from New Pi's wine guru for Sept/Oct. (Read More)                 Fermented Thoughts: Better Than the Bar Beers Hello Iowa City and greater surrounding area! Welcome to another school year, that magical time when 20,000 or more students move in over the course of just a few days and our relatively sleepy summer scene is suddenly replaced by crazy traffic jams, huge herds of brazenly presumptuous pedestrians, and a downtown that overflows every evening with kids who are committed to spending their money in the local economy. The local bar economy anyway. Yes, it’s that wonderful time of year when the pubs and taverns of Iowa City spill over with young lads and lasses looking for amorous adventures; that special time when a pile of who-knows-what may lay in wait for you around any corner; that extraordinary moment when you realize, more so the older you get, that youth truly is wasted on the young. If you find yourself less likely to want to crowd surf through the masses to make it to your favorite watering hole, then why not stop by the Co-op to pick up a couple of tasty brews to enjoy while relaxing in your living room or sitting on your front porch? After all, as I’ve discussed in previous installments of Fermented Thoughts, your favorite local beer and cheese blog, Iowa has finally made the change to state law that previously limited the alcohol content of beers that we can sell.  Whereas we were previously limited to beers that were at or under 6.2% alcohol by volume (ABV), we can now sell any beer we want, no matter what the ABV! So instead of fighting the crowds downtown to buy over-priced and mass-produced swill, why not try some of the delicious offerings from our wide selection of local craft beers and imported specialty brews? With so many new beer options to try, how will you choose your next imbibable? Well I would be happy to offer some suggestions from my extensive history of beer enjoyment, you lucky consumer, you! One of my all-time favorite beers is Celebrator Doppelbock from Ayinger Brewery in Germany. Doppelbocks are a style of beer that are a little extra malty, which balances well with the extra kick of being relatively high in alcohol. We also carry Optimator from Spaten Brewery and Rossa from Moretti Brewery, both of which are doppelbocks. For you hopheads out there, we have some higher ABV pale ales and IPAs, styles which tend toward a more pronounced hop character. Two Hearted Ale from Bell’s Brewery in Michigan is a popular choice, and was easily one of the most requested ales back when we couldn’t sell high proof beers.  Dogzilla and Crotch-Sniffing Bastard, two new offerings from Laughing Dog Brewery, will likely cure what ails you, and both are nicely hopped ales. We also have some nice Belgian Trappist monastery or Trappist-style beers such as Westmalle Tripel and Duvel Golden, and The Sixth Glass Quadrupel from Boulevard Brewery. Basically, we have the right beer for you, whatever style or ABV you’re looking for, and the best part is, there’s never a cover at New Pioneer and you don’t need to tip the cashiers!  Cheers. (Back to Top) Congratulations to Team New Pioneer, headed by lead designer Miriam Alarcon-Avila, for placing second in the Second Annual Sand in the City competition sponsored by Summer of the Arts. For more photos from Sand in the City, visit our Flickr site. ________________________________________________   What I Remember in September Miss Nik, Mistress of Cheese I blinked and it began. I looked out the window and saw a leaf spiraling lazily down toward the ground. A breeze sent a flutter of a dozen more down. The forecast called for nothing but oppressive heat for the foreseeable future. It was the first week of August, and yet fall was making a sly entrance. It always sparks memories of childhood; the excitement of back-to-school tempered with the sorrow of the loss of summer freedoms. The promise of cooler weather gets me thinking about some of my favorite fall edibles and tipples; things that I looked forward to when I was a little girl, which have worked their way into my adult tastes. You don’t have to give up eating like a kid just because you’re grown up—it’s really fun to make grown-up foodie versions of your old favorites! With all the grumbling we did about school lunch, there was one universally loved dish: Tacos! I love to make tacos now, experimenting with different meats, cheeses, veggies, and salsas. Tilapia is excellent seasoned simply with salt, pepper, a little lime juice, and olive oil, then quickly grilled until just done. Top with some vinegary slaw, green salsa, and sour cream. (Try the Farmer’s All Natural Creamery sour cream. It’s super thick and rich, and has very few ingredients.) If I’m in the mood for chicken tacos, (I’m rarely not) I have to have a spicy salsa (Cheryl’s or Frontera ) and lots of cheese! I like the Tillamook 9 month aged Cheddar from Oregon. It’s just the right combo of melty and sharp. Alouette Goat Crumbles are great when I want to switch it up. They provide a tangy pop of creaminess that works so well with savory seasonings in my chicken tacos. Mike’s Hard Limeaid is a natural with spicy south-of-the-border influenced cuisine. I also like a dry sparkling rosé like the Baron de Breban or Dom. Ste. Michelle. It’s hard to find food that it doesn’t go well with. Check out page 54 of the September 31 issue of the Wine Spectator for more info on fizzy wine with food. Eight years of homecoming floats were built in my parent’s garage. On the Thursday before the big parade, my Mom and Dad always made chili dogs for everyone (that’s a lot of hungry high school boys and girls to feed). Delicious and messy and eaten outside with friends in the cool of an early autumn evening—what could be better?  I love to make a big pot of chili with our home-canned grilled tomatoes, but the Muir Glen Fire Roasted Tomatoes are a great substitute. I like beans in my chili; I don’t care about the rules, Texas, and I never make it the same way twice. I put a generous dollop of my homemade chili on top of a fire-blistered Niman Ranch Hot Dog, then top with diced Vidalia onion and a spoonful of La Casa Chili con Queso or a pepper-spiked cheese like Red Hot Dutch or Rustico. I love to use toasted Bakehouse hoagie rolls rather than traditional hot dog buns. They’re light and crunchy, and soak up lots of flavor. Extra napkins, please!       Not ready to let summer go? The perfect treat for a golden Indian summer day is as easy as it is delicious. Place a scoop of the Ciao Bella Blood Orange sorbet in a parfait glass (keg cup will do fine too!) and fill with chilled Saracco Moscato di Asti. It’s a tantalizing blend of sweet and sour, like a creamsicle float for adults! How ‘bout  top shelf s’mores? Toast Beaverdale Confections Vanilla Bean Marshmallows to a bubbly brown and sandwich between graham crackers with Divine or Endangered Species milk chocolate bars. Be daring and substitute the Voseges Red Fire Dark Chocolate bar or any other dark chocolate. C’mon—it’s a little bit of a thrill to make such a decadent version of this campout classic! After a long day of raking and jumping in piles of leaves at Grandma’s, we used to sit down at the kitchen table with a steamy bowl of her homemade potato soup. Loaded with russet potatoes (some in big toothsome chunks, some mashed for thickness), celery, onions, chicken stock, milk, half and half , and of course, Velveeta, it was one of my very favorite things to eat. I make several variations, adding different veggies, cheeses, and meats. Blues like creamy Cambozola or Gorgonzola Dolce are an interesting addition. Browned crispy Black Forest Schinken adds just the right touch of smoky pork goodness. I especially like to use shallots in place of the onions, add a splash of Crane Lake Sauv Blanc, and finish with shredded Cablanca  goat Gouda. (If you want to know my real secret ingredient, ask me next time you see me, I can’t say it here!) As the seasons change, it’s refreshing to recall your fond long-ago food memories. Try and recreate them or reinvent your favorites with flavors that please your adult palate. At New Pi, we always recommend that you play with your food! (Back to Top) ________________________________________________   New Pi Attends Iowa Best Bagger Contest Genie Maybanks, Customer Service Manager   The huge hog, the world's largest pumpkin, the perfect ears of corn, the butter cow...I love the State Fair. Any festival that celebrates food is right by me.   The corn dogs, the funnel cakes, the turkey legs, and um, the salad on a stick? (I went with two vegans!) For the third year in a row, New Pi had the privilege of being represented in the esteemed “Best Bagger Contest” by one of our skilled staffers!  Each year, all of the grocery stores in Iowa are invited to submit their “best of the best” to compete in a contest of speed, skill, and more speed.   Typically, stores have a bag-off where staffers compete within an organization to win a prized space in the State Fair contest. Then, the eighteen people chosen from the state at large assemble on stage under a hot tent to see who can bag a couple dozen items like eggs, cereal, magazines, and bread the quickest. The contestants are judged on speed, structure, and weight distribution. Baggers fill three bags, and points are subtracted if there is more than 2.5 lbs. difference between the bags. So, it is a bit like a giant real-life game of Tetris, but you can squish stuff.   Between 300 and 500 people packed into the Bud Tent to watch the intense contest and cheer on their local stores.  The winner of the State Fair contest is awarded $500 and an all-expense paid trip to Las Vegas to participate in the National Grocer’s Bag-Off.  Runners-up are awarded generous cash prizes.   This year, Kim Petersen represented New Pi on stage.  As a serious roller derby queen, we figured Kim would have a really good chance at elbowing out the competition.  Alas, Kim’s practice in our stores has recently only been in reusable cloth bags and for the contest, they are still using wasteful single-use plastic sacks. So, while Kim and New Pi are ahead of the game in real life, we didn’t win this time.   New Pi is proud of Kim’s effort! Thank you for representing New Pi this year and making us look good.  ________________________________________________   New Pi Staffers Visit Frontier Natural Products Co-op Stephanie Catlett, e-Catalyst Editor In August, a group of enthusiastic New Pi employees journeyed to Norway, Iowa to take in the sights, sounds, and especially the smells of our local herb and spice distributor, Frontier Natural Products Co-op. Members of our wellness, grocery, and marketing departments, led by our tour guide, Jessica Otter, toured the factory and learned the extensive processes involved in bringing their organic and natural herbs, spices, and essential oils to New Pi shoppers. After donning our incredibly attractive full-body lab coats and dorktacular eye protection, our group had a look around the employee facilities. Frontier employees enjoy access to a 97 percent organic café (with very reasonably priced meal options) and in-house childcare, after school-care, and summer programs for their children. By all accounts, Frontier is an excellent place to work. We then traveled on to the finished goods warehouse, where packaged products are stored. The temperature here is kept below 78 degrees per the American Spice Association (ASA) guidelines. This cavernous room took our breath away with its crazy spicy aroma. Some of us had to sneeze a little bit. So it goes. Next we entered the processing/cleaning area of the factory. Here, we witnessed the careful hand-measuring of exotic (and expensive) spices like saffron and vanilla by skilled Frontier employees. The saffron is even packaged in black bags to keep out light which can degrade the product. We also saw the area where lavender is separated out to ensure that all of the bulk lavender Frontier sells is 99% flower, and less than 1% wrong plant parts, like stems or leaves. The factory also included a labeling machine and a bottling line. Jessica explained that last year was the biggest sales year ever for Frontier, and “we are going to have to add another line just to get through the busy season.” Much can occur to limit the availability of Frontier products, and you may have noticed “Out of Stock” signs on some of the products you’ve looked for in the past at New Pioneer. From ships sinking in India, to the flooding in Pakistan, global catastrophes can impact Frontier’s supplies of essential oils, herbs, and spices. As we continued our tour of the facilities, it became more and more clear that quality and safety are areas where Frontier places a lot of emphasis. We viewed a steam sterilizer where organic products are steamed to remove any contaminants or bacteria. Frontier is the only organic company in the nation with this technology; most spice companies use either chemicals or irradiation to remove bacteria from their products. Another area of importance for Frontier was environmental sustainability. As we walked through the plant, lights would come on when we entered a room, rather than staying on all the time. Frontier has also redesigned their bulk plastic bags so they are now made from a more recyclable plastic. Soon, New Pi will also be using Frontier’s sustainable bamboo shelving units in our stores. The science behind creating premium herbs, spices, and essential oils is much more complicated than I ever would have imagined. Each batch of product goes through rigorous testing to ensure quality—lavender is tested to verify that it is not lavendin, stereoscopic testing is performed to verify the internal structure of the products at a cellular level, and taste, color, and smell tests are done by a qualified staff person from a random sample of each product that arrives at Frontier. As we ended our tour with a sampling of cinnamon muffins, crystallized ginger, and a variety of iced teas, we heard from Dr. Ravin Donald, Vice President of Quality Assurance and Research and Development, about the efforts being made by Frontier to encourage Fair Trade in the spice industry. Frontier now has many fair trade certified spices, and launched a program this year to start trying to get more Fair Trade herbs. “We hope it catches on across the nation,” says Dr. Donald. In addition, Frontier sponsors a "Feed the Children” program in India, which last year helped ensure that one protein-rich meal was made available to one million school children per day. The program resulted in increased retention in schools and higher test scores. New Pi is proud to support Frontier Natural Products Co-op, a partner in sustainability, organics, and fair trade. We thank them for allowing us to come and visit them and learn more about their great company. (Back to Top) ________________________________________________ Do you love gourds? Do you create gourd birdhouses or bowls? Bring your gourd art to the Co-op Annual Member Meeting October 29, 5:00-7:00PM at Old Brick!    Show your gourd art, trade tips on techniques and materials, and share your enthusiasm with the Co-op membership. Discreet sales are acceptable. Contact Genie Maybanks at gmaybanks@newpi.coop or 319-248-6408 to learn more.   Second Chance Gardening Theresa Carbrey, Co-op Education and Earth Source Garden Coordinator Everyone loves a second chance. What would a second chance in gardening look like? It might look like planting crops in August to be eaten in September and October. Called ‘fall planting’ for the time of anticipated harvest, this approach has both strengths and weaknesses. The ground is cool and usually moist in the spring. Gardening enthusiasm is high. Shops are full of seeds and plant starts. Much is planted, some is eaten. By mid-summer various beds have completed their productivity or escaped cultivation. Is this the end of the growing season? Fall gardeners see empty beds or overgrown plots as a second chance to ‘do right’. Spinach, lettuce, green beans, kale, radish, arugula, and peas can all make a crop with care and lucky weather. At Earth Source Gardens (ESG) we made a pledge to REMEMBER to plant fall crops ridiculously early IE: in August. By the time you are thinking about fall crops and noticing cool September rains, it is often too late to realize a harvest. This August we saw lots of rain. Unlike other Augusts where no rain fell from the 1st to the 20th, this year has been kind to fall crops even as it split tomatoes and rotted melons. We have all the above listed ‘possible fall crops’ growing at Earth Source at this time (August 20). Besides the challenges of adequate moisture and remembering to plant it in a timely manner, there is the challenge of having seeds on hand. Look to garden centers for a handy supply. Much depends on the timing of the first hard frost. Last year mellow fall weather lagged until well into November. Kale stood brazenly against the weather until December, the light frosts nipping the plants and improving flavor. Spinach in particular resists the cold, although shortening day length slows growth considerably. This year we hope to test our new “protective blanket” garden fabric. This lightweight material comes in a roll, and covers the plants against frost while allowing sunlight to pass through. Will it work? Stay tuned! Come taste salad greens from ESG fall plantings, as well as many other culinary treats straight from the garden at the Fall Equinox Garden Party and Sampling Fair. That’s Thursday, Sept. 23, from 5-7PM. We’ll sample edible nasturtium flowers, make heirloom tomato salsa, explore horseradish, and enjoy Hot Kale Greens with Ham. Come see how fall planting can give your garden a second chance! (Back to Top) ________________________________________________ Why Does Your Co-op Rock? The My Co-op Rocks Video Contest is back! For the second year, New Pioneer Food Co-op is excited to kick off this nationwide contest where you can show the world why your co-op rocks by making an original online video. Head to www.MyCoopRocks.coop to submit your original online video showing all the ways your co-op rocks, and put in your two cents on others’ videos with comments and ratings—people’s choice winners and judges’ favorites will be in for some super sweet prizes! There’s no limit to the ways you can rock out your video. Unleash your sense of humor, show off your guitar god skills, or take on a full-scale co-op action adventure—just go wherever your imagination takes you in two minutes or less. Be ready to share your masterpiece with the world starting September 1, because the sooner you enter, the more votes you can receive! Run with your own idea, or get inspired by one of these suggestions: • Top 10 Reasons My Co-op Rocks • My Co-op: The Rock Musical • Love and Lettuce: A Co-op Romance • An Amazing Race Through My Co-op • Rocking Around the Co-op: A Singalong Stay tuned and check back often at www.MyCoopRocks.coop for contest details and updates.   My Journey to Better Health Kate Connell, e-Catalyst Conributor I’ve been overweight my entire life. To be honest, I never gave much thought to dieting or losing weight until a few years ago. Through a few simultaneous awakenings I came to terms with not only the fact that I was overweight but also that I was tired of acting like I was at peace with leading an unhealthy lifestyle, both inside and out. My weight loss journey began far from the balanced lifestyle I now strive to live. I struggled with counting calories, became obsessed with what I was eating, and started to solely concentrate on losing pounds instead of gaining health. Like most uninformed, striving-to-be health conscious people I started to drown in a world that reassured me that things like cabbage and specially designed meal replacement cookies would help me lose weight. I adopted new mantras that included “restrict” and “count” as their underlying message. Through trial and error and a lot of frustration, I eventually settled on a balanced pattern that worked well for me. I said goodbye to artificially flavored snacks and “foods” and I began to get back to nature. I reincorporated meat back into my life and I added fruits and veggies to meal times. I stocked my cabinets full of whole grains and I even started to photo document my day-to-day journey online. Most importantly I started to view my health, my lifestyle, and my choices as my own. Instead of placing blame on external factors I made grocery lists, looked up recipes, and checked books out of the library that helped me learn about calories, satiety, and cooking. I became hugely interested in food and how it got to my plate and placed an emphasis on incorporating words like local, organic, and farmer into my vocabulary. The words “restrict” and “count” were no longer welcome at my kitchen table. Striving to get back to the basics with my food opened my eyes to my love of the outdoors and the built-in exercise that nature packs. I stopped looking for exercise routines that were fast and furious and began to take in things that I had looked at as chores for so many years. I geared up for walks with my dogs, started compiling a list full of fitness goals, and dove deep into the world of yoga. Through the confidence I’ve gained by getting in better shape I have been able to accomplish physical activities I used to only dream of. I’ve trained for and raced in a triathlon, readopted my love for swimming and water sports, and will be starting my yoga teacher training in the fall. It’s been a longer road than I expected, and some days I still struggle. I’ve lost close to fifty-five pounds by changing my lifestyle. And although I still have a bit of a trek ahead of me and a few stubborn pounds left to lose, where I am is a great place to be. The wonderful thing about health is that one size doesn’t fit all and it’s a continual journey not a destination. Kate Connell is a New England native who found health and happiness in a Midwest college town. She writes about her journey to healthy living on her blog, WhatKateAte.com Recipes: Like most people I understand the struggle between time and to-do’s, but I’ve learned to put my health and myself back at the top of my list by keep food fun and fresh and meal times fuss-free. Here are a few of my favorite fall-inspired recipes. Of course if you are in need of a simple, healthy breakfast, lunch, or dinner, try my favorite standby: a frittata! My top fall flavor combos include apple, bacon, and cheddar and a medley of bell peppers, onions, and sausage. Sweet Potato, Chorizo and Ricotta Penne 1 large sweet potato 1 Co-op chorizo sausage 1/2 c. Ricotta cheese Whole wheat penne Garlic, minced Salt & pepper Cook pasta according to package instructions and sweet potato as desired. In a sauté pan, add some minced garlic and let soften. Cut the casing on the sausage and add the ground meat from the inside to the pan. Allow the sausage to brown as you dice the sweet potato into small, bite-size pieces removing the skin if you wish and add to the pan. Allow ingredients to cook together until pasta is finished. Drain pasta and toss with chorizo and sweet potato mixture. Add salt and pepper to taste and a dollop of Ricotta cheese on top as desired. Serves two. 4 Ingredient Fridge Bars 1/2 c. pitted dates, diced 1 1/2 c. dark melting chocolate 1/4 c. unsalted butter 8 graham crackers, the full sheet (16 squares)   Put butter and chocolate in a microwavable bowl and melt on low heat. Meanwhile, place graham crackers in a plastic baggie and crush  into some small pieces and some powder. Add graham crackers, melted chocolate, and diced dates to a mixing bowl. Once mixture is integrated, spread evenly in a baking dish and pop pan in fridge. Allow to refrigerate for 1-2 hours and cut into strips or bars. Enjoy! Pimento Stuffed Peppers 1 jar diced pimento peppers 2 c. shredded sharp Cheddar cheese 1 c. plain Greek yogurt 2 red bell peppers Salt and pepper to taste Cut off the top of the peppers. Mix first three ingredients in a bowl and refrigerate as you scoop out bell peppers. Place desired amount of filling in peppers and place in an oven preheated to 350° for 30-40 minutes. (Back to Top) ________________________________________________     Tom's Top Ten Tom Caufield, CV Store Wine Buyer 1. Domaine Banneret Chateauneuf du Pape 2007: This was a major find for us at the Rhone Festival last spring. We hooked up with Banneret through the winemaker’s nephew Jean-Marc Espinasse (a talented winemaker in his own right). This is old-school Chateauneuf—tasting of the soil from whence it came but still carrying plenty of fruit. We're now on our third (!) vintage of this wine in a scant eighteen months and you've scarfed up the prior vintages quickly. Looks like the secret is now out as the Wine Spectator had this to say about the stupendous 2007: "Packed but perfumy, with lovely mesquite, warm fig sauce, and mulled spice aromatics giving way to sandalwood-framed flavors of raspberry, red current and fruitcake. The long, rich finish lets tobacco and chestnut notes chime in. The best vintage yet for this domaine.” A real steal at just $49.99/bottle. FYI, that’s less than what we sold the last vintage for … you're welcome. 2. Georges Duboeuf Beaujolais: We tasted through a dozen bottlings from the vaunted '09 vintage. According to Mr. Duboeuf himself, "It is hardly surprising that the 2009 vintage offers a whole host of aromas, with a mixture of scents of black fruits, including blackcurrants, blackberries, and blueberries, together with vanilla and mocha. Indeed, this is the best vintage of my life.” Strong words, those, but I have to say that we found two wines that absolutely knocked us out. We'll be featuring the 2009 Moulin-à-Vent "Domaine des Rosiers" which is simply lovely—beautifully floral on the nose, ample and ripe with mouthwatering strawberry and brilliant acidity. $17.99/bottle.   We were also smitten with Duboeuf’s 2009 Morgon "Flower Label" which offered all the fruit of the first wine, but with just a bit more rustic beefiness and tannic texture. The fruits lean towards cherries and blackberries, and this wine will age remarkably well and pick up some additional weight and texture as it does. A steal at just $14.99/bottle. 3. Rouge-Bleu: We met Jean-Marc Espinasse last year at the Rhone Festival and boy, what an amazing connection he has turned out to be. He visited with us here at New Pi this spring and poured his wines at a sold-out dinner at the Chef’s Table restaurant in Iowa City. We're featuring two of his wines this go-round. The first is his lovely 2008 "Mistral" Cotes du Rhone. It’s a blend of old vine Grenache, Mourvedre, Syrah, and a touch of Roussanne. The '08 is light on its feet, yet still relatively expansive in the mouth where you get all kinds of spice and berry notes with some hints of mocha and dark fruit. The fruit/acid/minerality balance is dynamite, and this wine will certainly reward short-to-mid-term cellaring. Just $19.99/bottle. We're also featuring the Rouge-Bleu "Dentelle" Rosé, and if you loved the '08, just wait until you try the '09. It’s a healthy salmon pink in color and the nose is quite floral with hints of nectarine and white peach. It’s fatter (technical wine term) than the '08 but not at all cloying. It’s ripe in the mouth with all sorts of spice and strawberries and melon. A heck of a wine for just $13.99/bottle. One additional note—all of Jean-Marc’s wines are organically grown and hand-harvested from extremely low yields. That we're able to sell wines of such quality at these prices is a testament to the strong relationship that we have both with Jean-Marc and our importer. They truly are special. 4. Lake Sonoma Winery Cabernet 2007: We tasted this with a rep from the winery and were quite taken with it. It’s classic Alexander Valley Cab—blueberry and cassis on the nose with hints of cedar and spice. In the mouth it’s full and expansive with just enough dark fruit to balance out the tannin on the finish. The winery suggests pairing this delicious Cab with roasted or grilled meats and mushrooms, and I certainly will not argue with that. The bonus here is that we have a relationship going back a ways with the winery, and while this wine is selling for up to $20 elsewhere, we will be featuring it for Sept/Oct for just $14.99/bottle! And yes, case discounts still apply. 5.  Chateau Beauchene Winery: We go way back with Michel Bernard and his family—I still have photos (and amazing memories) of my first time visiting their estate in 2001. Boy, how time flies! We have featured at least three wines of theirs every year since, and 2010 will prove to be no exception. We managed to sneak the very last of their 2007 "Premiere Terroir" Cotes du Rhone out of the winery and I am here to tell you that this is simply stupendous wine. It’s a blend of Grenache, Syrah, and Mourvedre and comes from a vineyard situated in between the communes of Chateauneuf and Orange. The nose is all raspberries, currants, and black fruits, and in the mouth we get hints of licorice, baking spices, and a lovely minerality. I don’t think I could reasonably ask for more from this humble region, as this wine really bats well above its station. $13.99/bottle and a genuine steal at that. We'll also have our yearly allocation (no fooling, they don’t make much of this wine and we're lucky if we see fifty cases of it come into the states) of the Ch. Beauchene Viognier. This wine gets better every vintage (the vines are still quite young, averaging only 11-12 years old) and it’s really textbook Viognier. Apricot and peach mingle with really vibrant acidity, and it’s got much more girth in the mouth than one normally sees at this price point. Also just $13.99/bottle and be warned … it will sell out. 6. Chateau Haut Rian Bordeaux Blanc 2009: We recently tasted through a batch of samples from our longtime friend and importer Joe Kotnick and were really blown away by this wine. The blend is 65% Semillon and 35% Sauvignon Blanc. The Sauvignon is really assertive on the nose, but the Semillon really comes on in the mouth giving it the weight and texture of a much more expensive wine. It’s all raised in stainless steel (no oak to futz up all that racy fruit) and that keeps things really clean and crisp with brilliant minerality. I could literally drink this stuff by the gallon and given the pittance that we are selling it for, you could as well. Normally $12.99/bottle, on sale for Sept/Oct for the laughably low price of just $9.99. Think about it, when was the last time you bought a wine with this much going on for a ten spot? Case discounts apply as well. 7. Vitanza Chianti Colli Senesi 2005: Here’s a treat—a bottle-aged Chianti that is right at the peak of its drinking window. The back story? The winery is ready to ship the 2006 and made us a great deal on the 2005. The wine is light ruby in color to the rim. The nose is rose petal and bright cherry with just a hint of oak. In the mouth, we get more bright cherry, hints of leather and spice, and firm acidity with just a wee bit of finishing tannins. This will be at home with such humble fare as pasta, burgers, and pizza, but would also not be out of place with fancier fare. Normally selling for $17-$18, we are thrilled to offer this lovely Sangiovese for just $11.99/bottle. And while it’s drinking smartly now, it will also age gracefully for another year or two in the bottle. 8. Vinjuli Winery: We tasted samples from this Italian winery a few months ago and promptly brought in their Cabernet Franc and Pinot Grigio, which also promptly sold out. We've finally managed to get them back in stock and are pretty darn excited. The Cab Franc is light ruby red in color. The nose is all spice and bright fruit. The lush fruit really comes through in the mouth and it finishes with notes of cola and spice. The Pinot Grigio is inviting on the nose with apple and pear notes abounding. It’s lean and lovely in the mouth with crisp, bracing acidity and it finishes lively and clean. Normally $12, your choice for Sept/Oct just $9.99/bottle. 9. Tour Boisée Carignan 2009: We've worked with the good folks at Tour Boisée for quite a few years now and at any given time you can normally find three or four of their wines on our shelves. We recently tasted the new vintage of their Carignan and were really smitten. The vines average right around fifty years of age, and the concentration they bring to this humble little wine is remarkable. On the nose we have black fruits, spice, and pepper. It’s lavish in the mouth with just a hint of licorice and finishes with a gush of fruit and spice. A real steal at just $9.99/bottle. 10. Mystery Wine (Back to Top) ________________________________________________ Roasted Ratatouille Recipe courtesy of the National Cooperative Grocers Association (NCGA) Serves 4-6, Prep Time 40-45 minutes Ingredients: 1 eggplant (about 1 lb.), chopped into 1 ½ inch pieces 2 zucchini (about ¾ lb.), chopped into 1 ½ inch pieces 1 bell pepper, chopped into 1 ½ inch pieces 1 pint cherry tomatoes ½ large red onion, chopped into 1 ½ inch pieces Marinade: 2 T. olive oil 2 T. red wine vinegar 1 T. tomato paste 1 T. dried basil 1 t. sea salt ½ t. dried thyme ½ t. black pepper ½ t. dried rosemary ¼ c. red wine 3 cloves garlic, minced Preparation: Preheat the oven to 400°. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender. Serve as a side dish or with couscous. ________________________________________________ This Year's Rummage in the Ramp is a Big Success! Rummage in the Ramp, the City of Iowa City's donation-and-resale event, set all kinds of new records this year, and not only in the number of donors (648), the number of shoppers (2,124), the number of volunteers who helped (215), or the amount of sales the event brought in ($15,202)—but also in the volume of goods that were diverted from the landfill. This year, 28.2 tons of household items that in the past might have headed for the landfill as people moved out of their apartments —furniture, lamps, cookware, clothing, exercise equipment, books, and even a hair salon sink—were instead donated and then sold to help raise money for good causes. The number represents 4.2 more tons than last year, and 8.2 more tons than the first year the event was held in 2007. New Pioneer was proud to be a sponsor of this year’s event, and congratulates the City of Iowa City on its success! For more information, contact Jen Jordan at 319.887.6160 or e-mail jennifer-jordan@iowa-city.org.