Fall greetings from JAQK Cellars,

It's been an exciting whirlwind of a summer here at JAQK Cellars. Our National Sales Manager completed a record 8,000 mile road trip over a 5 week period, opening up 10 new states along the way: Connecticut, Delaware, D.C., Illinois, Kentucky, Louisiana, Maryland, Mississippi, New York and Virginia.

Thank you to everyone across the country who joined us at one of our summer events, the support means a lot to us as we continue to grow. And a special thanks to our first 35 wine club members, who we have enjoyed meeting at our recent wine club events. We hope to see more of you this fall!

Craig, Katie and Joel
Your Friends at JAQK Cellars

Come Visit us at one of our Fall Events

Harvest: Farm to Table
WHEN: Saturday, September 25th from 11:30 am to 4:00 pm and Sunday, September 26th from 11:30 am to 4:00 pm. WHERE: Quail Lodge Resort & Golf Club, Carmel, CA www.harvestcarmel.com

Winemaker Dinner at Beso
WHEN: Friday, October 1st, reception at 6:30 pm, dinner from 7:00 to 9:00 pm. WHERE: 3720 S. Las Vegas Boulevard, #260, Las Vegas, NV 89109
WHAT: Enjoy JAQK Cellars wines paired with five delicious courses at Beso, voted the Best New Restaurant in 2009 by Las Vegas Review – all while raising a glass with Winemaker Craig MacLean. COST: $139++. RSVP: Email chris@besolasvegas.com or call 702.610.1249 www.besolasvegas.com

Free Wine Tasting at Khoury’s Fine Wine & Spirits
WHEN: Saturday, October 2nd from 1:00 to 4:00 pm. WHERE: 9915 South Eastern Avenue, Suite 110, Henderson, NV 89183 www.khourysfinewine.com

Napa Sonoma Wine and Food Festival
WHEN: Saturday, October 16th from 11:00 am to 4:00 pm. WHERE: CornerStone Gardens, Sonoma, CA www.nswandff.com

SF Vintners Market
WHEN: Saturday, November 20th from 1:00 to 5:00 pm and Sunday, November 21st from 1:00 to 5:00 pm. WHERE: Fort Mason Center, San Francisco, CA
www.sfvintnersmarket.com

SFMOMA: How Wine Became Modern: Design + Wine 1976 To Now WHEN: Saturday, November 20th, 2010 – Sunday, April 17th, 2011. WHERE: San Francisco Museum of Modern Art, San Francisco, CA

We are especially delighted to be featured in SFMOMA’s upcoming exhibit, "How Wine Became Modern." This exhibit is the first of its kind, looking at the world of wine and the role that architecture, design and media have played in its stunning transformation over the past three decades. The exhibit features historical artifacts, architectural models, multimedia installations, newly commissioned artworks, and even a "smell wall" to provide a richly textured experience that you won’t want to miss!

To Decant or not to Decant

There are three reasons to decant a bottle of red wine, 1) to separate the wine from the sediment, 2) to aerate the wine, and 3) to impress your guests.

We can all agree that number three is the most important, so letís look at one and two.

Sediment

Old red wines, especially Port, can contain sediment comprised of tartrate crystals, polymerized tannins and grape solids. When mixed into the wine it will taste muddy and/or gritty as well as detract from the visual beauty of the wine. You can determine in advance if a bottle of wine has sediment and needs decanting by allowing the bottle to rest upright for several hours and then inspecting the bottom of the bottle around the punt with a flashlight. You might have to look through the bottle at different angles, but try to look straight through at the flashlight beam while pointing it right at yourself. If the bottle has been stored on its side for a long time, shake the bottle to get all of the sediment suspended in the wine. Then let the bottle rest upright for at least a day before proceeding with the above.

To decant, carefully remove the cork and have a candle available to shine through the bottleís neck. Pour the wine into a decanter while holding the candle below the neck at the point where the bottle broadens out into the shoulder. Youíll be looking down towards the table at the light with the bottle in one hand and the decanter in the other turned at an angle. Pour slowly and look for the sediment as it approaches the opening. This will happen just at the end if you have been very careful not to disturb the sediment. Stop pouring just before the sediment exits the bottle. One of the reasons that a Bordeaux bottle is shaped with high sloping shoulders is to catch this sediment before it leaves the bottle.

Aeration

Science alert: Oxygen makes up about 20% of air, is soluble in wine and interacts with tannins, flavor and aroma compounds as well as sulfur dioxide; nitrogen makes up 80% of air, is insoluble in wine and has no effect on tannins, flavor or aromas.

Many decanters are shaped in a way that increases the surface area of the air/liquid contact area. These are the ones that have the broad flat bottom as opposed to being more upright. A slow, gentle decanting will not completely saturate the wine with oxygen and since the rate of oxygen diffusion into the surface of wine is so slow, it might be necessary to gently swirl the decanter for ten seconds or so to get more oxygen into the wine. This same process takes place in a wine glass, but decanting will allow all of the wine from the bottle to be aerated to the same extent and can be done in advance of dinner.

Red wine, old or new, may or may not need to be aerated in advance of drinking to taste its best, and some wines will actually not benefit from the greater amount of oxygen, so personal experience or advice will be your best guide. If I know from experience or have reliable advice that a wine needs lots of air to open up, I will decant. If I am going on instinct, I err on the safe side and donít decant. I do this with the knowledge that I will spend time with the wine to see how it develops in the glass. If it seems that the wine is opening up too slowly, I will go ahead and decant and aerate by swirling to get more oxygen into the wine.

The moral of the story is it really comes down to your preference for smoothness or boldness. The best way to experiment is to decant half a bottle, aerate by swirling and then compare to wine poured gently into another glass directly from the bottle. Another way is to use one of the many aeration devices on the market. In the same way, compare one glass of wine after using the device to a glass poured directly from the bottle. Some wines will be better, and some wonít. It can be lots of fun to experiment and lead to great conversation!

Join the JAQK Cellars Wine Club

The third quarter wine club selections, 2007 Bone Dance Merlot and 2007 Soldiers of Fortune Syrah, are here and ready to be enjoyed. Joining our wine club is a great way to receive discounts on the wine (and you can still collect all eight wines from this year’s release) as well as other special privileges! Please e-mail club@jaqkcellars.com for more information.
The new wine club membership cards have arrived! Members, look for yours in the mail soon.
In Search of a Fun Group Event?

If you’re looking for a fun team-building experience or a way to celebrate a milestone, we would love to host you in our private tasting room in San Francisco.

Enjoy learning the story behind JAQK Cellars while indulging your palate with a taste of all eight current vintage wines, paired with delicious small bites created by one of our favorite local chefs. Compare and contrast the different wines and discuss the food pairings.

Private tastings are offered Thursdays from 6:00 to 8:00 pm for groups of 8-12 people. The tasting fee is $35 per person.

To reserve a special evening for your team, contact katherine@jaqkcellars.com

2007 Bone Dance

The light, balanced and medium-body mouthfeel is perfectly suited for moderately intense recipes, such as Moroccan lamb with dates, Coq au Vin, light tomato sauce pasta, veal, sweet Italian sausage, cheese stuffed figs, and chocolate with raspberries.

Best Cheeses: Havarti, Gorgonzola, Fontina

If you are interested in firing up the grill one last time this September, I recommend doing so for these Moroccan Spiced Lamb Burgers. But don’t skip the addition of the Beet Salsa, as our Bone Dance Merlot has just the right balance of spice and fruit to pair beautifully.


2007 Soldiers of Fortune

Spicy through and through with a long balanced finish, Soldiers of Fortune is just the right match for BBQ chicken, roasted turkey with sage, thyme and rosemary stuffing, quail, or roast beef with yorkshire pudding.

Best Cheeses: Feta, Spiced Havarti, Aged White Cheddar

We look forward to celebrating fall at the upcoming Harvest: Farm to Table festival in Carmel. And in the spirit of getting ready for the new season, we’re already thinking about Pumpkin Pie. The secret to pairing Pumpkin Pie with our Syrah is in the spices – this recipe from Marian Cunningham at Saveur has a good dose, but if you add lightly whipped cream, spiced with cinnamon and ginger, it really makes it the perfect match.

Play to Win

Last month, we asked fans to write a poem about, or to, JAQK Cellars. Thank you for all of your great poems and congratulations to Ryan Zukowski for winning.

This time, to celebrate the season upon us, we pose two harvest-related trivia questions. The first to reply with both correct answers wins one of our new JAQK Cellars Corkscrews – uncork your JAQK Cellars wine in style with our sleek, stainless steel corkscrew etched with the JAQK Cellars logo and our tagline “play a little”.

1. What is the conversion rate as yeast converts sugar into alcohol?
A. 20%
B. 40%
C. 60%
D. 80%

2. What is the major gaseous byproduct of the primary and secondary fermentations?
A. Hydrogen
B. Carbon Dioxide
C. Nitrogen
D. Argon