Thanksgiving Wine and Turkey Pairing Recs

You may want to sit down for this: Thanksgiving is a mere week away! How crazy is that?! But ready or not, here it comes. Which means that both your menu and wine lineup need to start rapidly coming together. Even if you are not hosting (which makes life that much easier) you can still have a huge impact on the meal by bringing the right wines for your family and friends to enjoy. I mean, who doesn’t love the guy who rolls in with a few bottles of great juice?! Which then begs the question… what are the right wines to pair with a traditional Thanksgiving meal?

The great thing about a roasted turkey and all the trimmins is that there are a ton of wines that will pair well with the meal. It just depends on what style of wine you crew prefer. The one possible wine component you may want to try and avoid are very high tannins. Turkey doesn’t have the fat content of red meat, which typically will bind with those tannins. Instead, the tannins can take center stage rendering the turkey and stuffing as bland as opposed to full of flavor.  So while just about any wine will work, here are some options that may complement your meal better than others.

The classic white wine pairing with turkey is Riesling. The low alcohol and high acid can be a refreshing complement to the inherent richness of the meal. I prefer to stick with the drier style (Kabinett) as opposed to those that have a sweeter profile (Spatlese). The Willim Alsace Riesling is one of my favorite options for around $15 and for a real value the Chateau Ste. Michelle Riesling is consistently solid and goes for under $10 at most retailers.

If you like your whites a little bigger and bolder then a buttery, oaky Chardonnay or Burgundy may be the way to go. Although be careful of the super oaked options, as those woody tannins can stifle the richness of the bird. My favorites from CA right now are from Gary Farrell and Stonestreet (both around $30-35), but I’ve been on a real Chablis kick these days. The searing acidity on those wines will certainly complement your properly roasted bird. On the value side try the Joel Gott Chard from CA or the Fox Run from the Finger Lakes. Both are unoaked clean, vibrant and delightfully refreshing options for around $15.

Traditionally the most commonly recommended red wines to pair with turkey are Pinot Noir, Zinfandel and Rhone Blends. Pinot is arguably the best option as the higher acid levels, vibrant fruit and peppery spice really bring out the best in just about any poultry dish. The problem in my family is that no one drinks Pinot. Almost everyone at that table prefers their wines big and opulent and tend to reach for a massive Napa Cab over an elegant red Burgundy. But I plan to enjoy my deep fried turkey with a healthy glass or two of the Davis Bynum 2014 RRV Pinot, even if I’m the only one at the table that does.

So the pairing that usually works best for my crew is a hearty Cali Zinfandel or Red Blend.  They tend to have loads of big, dark and spicy fruit but a little lighter body and softer tannins than Cab. Seghesio produces high quality Zins across their entire portfolio, and if you want to go for a mouth filling red blend than grab The Prisoner, as that is always a crowd pleaser.  This year I’m going with the Method North Coast Proprietary Red. This hearty blend of Syrah, Zin and Petite Sirah is balanced and layered with flavors of red and black cherry, blueberry, vanilla, ground espresso and brown sugar… a perfect partner for your perfectly prepared Thanksgiving bird.

Wines from Southern Rhone typically consist of Grenache, Syrah and Mouvedre with Grenache usually taking center stage. Grenache leans on the lighter side in terms of body with good acid, spicy berry fruit and plush tannins. Blend in some meaty Syrah and a dollup of dark Mouvedre and you have an ideal blend for your Thanksgiving table. Cotes du Rhone Villages wines offer a step up in quality (usually) over a standard Cotes du Rhone, and still can be found for less than $20.  However they have a hard time standing up to those bigger and more complex Chateauneuf du Pape and Gigondas wines, which is why those are just about impossible to find for under $40. Some value producers include Barville, Santa Duc, Chapoutier and Louis Bernard. But if you are from the ‘Go Big or Go Home’ mentality then you can’t go wrong with any of the big dogs such as Domaine de Pegau, Vieux Telegraphe, Chateau de Beaucastel or Saint Cosme. Just be sure to give those bigger wines some oxygen before you start digging into them, or they may come off a little tight and inexpressive.

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15 Wines Under $15 Bucks!

Let’s be honest, it’s pretty easy to go out and spend $40 -$50 on a bottle of wine and  feel confident that you are getting something that should be pretty damn tasty. I say ‘should be’ because believe it or not, there are plenty of disappointing wines at that price point. But more often than not, a wine of that price should possess some sort of quality in terms of region, grape selection, production and aging. But what is much harder is to find those $10-15 bottles that taste like something 2-3X the price… but they are out there my friends. Sometimes you have to stomach through a bunch of swill to find those great values, but like anything in life it takes a bit of determination and hard work to discover those hidden gems.

graphic courtesy of foodandwineblog.com

Check out this list of 15 wines, in no particular order, which have a tremendous QPR (Quality Price Ratio) and will run under $15. I am not including vintages as these wines are consistently solid just about every year and possess similar flavor profiles regardless of vintage (for the most part)… Cheers!

White/Rosé

Belle Ambiance Pinot Grigio, CA – This is like the house white wine for my block. A PG with some body to match up to the acidity, with pretty floral notes surrounding the citrus fruit center.

Fox Run Dry Riesling, FLX – Keep it local with one of my favorite Finger Lakes value wines.  A little like Sprite on the palate (lemon/lime with just a quick hit of pettilance) with fresh grapefruit and searing acidity, a home run pairing for any kind of chilled shellfish.

 

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Louis Jadot Chardonnay Bourgogne Blanc – Classic Burgundy entry level Chardonnay with a concise balance of crisp apple and pear fruit, bright acidity and just a hint of that  buttery character.

 

NV House Wine Rosé Can – Good wine is coming in all shapes and sizes these days, so don’t let the can scare you! This is a great summer sipper, porch pounder…whatever you want to call it. Fresh and bright strawberry fruit with an appealing rose petal note.  

NV House Wine Rosé Can, 6Pk, 6 x 375 mL

RedImage result for vidal Fleury Cotes du Rhone

Vidal Fleury Cotes du RhoneOne of the biggest and most expressive CDRs at this price point. Concentrated red and black cherry fruit, peppery spice and mineral notes are all in balance as is the bright acidity and firm tannins. Easily could pass as a Gigondas for twice the price.

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Cantele Salice Salentino Riserva – Made from 100% Negroamaro, the dominant grape in this area of Puglia, this has a fairly intense nose featuring dried fruit such as raisin, prune and fig. But the candied blackberry and cherry notes come through on the palate and flow through the dry, pleasing finish. Big yet balanced…

 

Purple Malbec Cahors Chateau Lagrezette’s entry level red, this is simply a wonderful expression of Malbec from the motherland (France) with bright acidity, vibrant black fruits and just a dollop of black pepper.

 

Seaglass Pinot Noir, Santa Barbara – This is a perennial ‘best value’ Pinot for me as it stays light and lively on the palate but exudes true Pinot character, which most Pinots at this price point fail to do.

Underwood Pinot Noir, OR (Can) – Am I having this with a roasted duck? No… But for a light everyday wine this has enough fruit and depth to make it fully enjoyable. And do you know what doesn’t break and shatter all over the floor for your kids to step on and get little pieces of glass stuck in their feet?? Cans… that’s what.

broken bottle

 

Slow Press Cabernet, CA – This has to be the best CA Cab for the Price on the market. All that Paso Robles fruit gives this full bodied wine an opulent core of black cherry, cassis and plum with just a kiss of sweetness. Plush and supple, but with enough depth to enjoy with a grilled steak.

 

Rosso di Ca’Momi, CA –  A fun blend of Cabernet Sauvignon, Zinfandel, Merlot and Petite Sirah. Medium to full bodied with a fairly intense nose of toasted vanilla, blackberry and clove.  Super value at around $10.

 

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Chateau Souverain Merlot, CASorry Miles, but I am drinking THIS f&%king Merlot! It has some real umph to it with big dark fruit flavors, toasty oak laced with clove and spice aromas. Probably the best wine of the bunch here…

 

Lines of Wine

Columbia Crest Grand Estates, WAWhile the Syrah is my favorite in the line, this value brand under Ste. Michelle Estates is continually awarded “Best Buy” accolades from top publications, and for good reason. Tough to find a bad one in the lineup.

Image result for columbia crest grand estatesHomeGroup

Handcraft Wines, CA – The Delicato family produces this line of wines which offer tremendous value and drinkability across the board. Taste the Dark Red Blend and the Petite Sirah and you will understand exactly what I mean.

 

Bota Box – Boxed wine is not how you may remember it. This is no Franzia or Almaden, so get over the stigma already. Bota is producing really solid juice from all over the world (although mostly CA). And at $20 a 3L box (or $5 a bottle) there is no better value on the market, particular for the whites like Pinot Grigio, Sauvignon Blanc and Riesling.

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My WSET Diploma Level 4 Exam Experience

Wine has been a passion of mine for just about as long as I have been allowed to drink it. From the bottles of straw bottomed Chianti and Pere Patriarche Rouge on my grandparent’s dinner table, to a 1986 Premier Cru Gevrey-Chambertin that my pops selected one night at Spark’s Steak house (my ‘epiphany wine’), it has always been a part of my life. The more I sipped,  the more curious I became about everything that went into wine and what made it so damn tasty. Once I started working in the biz, IImage result for Pere Patriarche Rouge decided I needed to step up my ‘wine geek’ status a notch or two which was when I decided to enroll in the WSET.  The Wine and Spirits Education trust is based in England with satellite schools throughout the globe and is one of the most recognized and respected wine education organizations in the world. They offer a variety of programs starting with a basic Level 1 Award in Wines all the way up the wine education ladder to one of the most grueling and intense programs out there, the notorious Level 4 Diploma in Wine and Spirits.

I entered the program through the International Wine Center in NYC 7 years ago at the Level 3 Advanced Level. While the Diploma Level gets most of the attention and accolades, the Advanced Exam is not to be discounted as it is a serious test of wine knowledge and blind tasting skill. It consists of a written theory section containing both multiple choice and short essay questions followed by a blind tasting of two wines under stringent time limitations. So after successfully passing the exam, the fateful decision had to be made…. To Diploma or Not To Diploma.

With a full time job at Wine Enthusiast and at the time having a 3 and 1 year old at home, I probably should have had my head examined. But having completed a Masters in Elementary Education program in my younger years, and more importantly having this deep rooted passion for wine, I was infinitely intrigued to see what all the hype was behind the Level 4 Diploma. There are 6 units to the program, each with its own exam. In order to complete the program you must pass all 6 within a 3 year time frame, and every one of the tests at this level makes the Advanced test seem like taking an eye Image result for wine eye chartexam with a magnifying glass. There are separate Units for Sparkling Wine, Fortified Wine, Spirits, Wine Production, The Business of Wine and the Granddaddy of them all… Unit 3 – Light Wine. ‘Light’ is a complete oxymoron here as this makes up half of the program and is the heaviest of all in terms of information, tasting and time expended. The WSET uses the term Light Wine, but it is synonymous with ‘still wine’, so this section covers every region in the wine producing world and every wine that comes out of those regions…literally.

I won’t go into the gory details of what is entailed in terms of studying… but let’s just say that my alarm was set for 4:30 every morning and my home, car and office were all decorated with homemade wine flash cards. Not to mention the inordinate amount of blind tastings (not drinking mind you) that my poor wife had to administer late into the night to train all the senses. So after passing a majority of the other units and heading into my third year of the program, it was time to take on Goliath. Who would have thought there was so much to know about wine?!? How many hectares of vineyards are planted in Valais? What grapes are used in the Nagy Somlo region of Hungary? At what time did they pick the grapes for the 1973 Chateau Montelena award winning Chard? What was the name of the third child of the Chateau Margaux winemaker in 1982? That sort of thing.

The Unit 3 exam is a 12 wine blind tasting followed by an extensive written section.  The WSET’s goal is to see if you are able to identify specific characteristics in wine, connecting them to particular grapes and regions, judging quality and ageability while defining the wine using the their ‘tasting grid’. A major benefit of the WSET model is the credit awarded by properly describing the wine characteristics. So even if you are incorrect in identifying the grape and/or region, if your description grooves with the majority of WSET examiners grading your exam you still have a shot at earning enough marks to pass.

After months and months of blind tasting and sleeping with the Oxford Companion to Wine under my pillow praying for some form of osmosis, the day had finally arrived. The first flight was to examine 3 wines all produced from the same grape variety. In front of me sat 3 lemon colored wines with varying intensity, so I started going through the tasting grid trying not to jump to any conclusions (which is easier said than done). I detected grapefruit and some grassyImage result for grapefruit and lemongrass notes on the first wine, so I ignored the grid as clearly these were all Sauvignon Blanc. Luckily, my snap judgement was correct as all 3 wines were indeed produced from Sauvignon Blanc. Of course, you do not find out results until about 3 months after the fact, leaving around 90 days to crucify myself for falling into the most obvious blind tasting pitfall. But the grapefruit don’t lie… most of the time.

The next 3 wines all were produced in the same country. As I sniffed the first white wine, a hint of honey emerged over the apple and pear fruit core…obviously Chenin. Having already hastily predetermined the grape variety I moved down the line to the light red wine which emitted pretty aromas of red cherry, strawberry and a black pepper spice, so this had to be Pinot. My brain was racing trying to connect the dots. Chenin runs rampant in the Loire valley and the Pinot had Burgundy written all over it…France it is. The last sample was a sweet style dessert wine with quite a distinctive honeysuckle aroma, but it didn’t have that Sauternes-like character. It must be a late harvest Chenin from Bonnezeaux or somewhere in the Loire. Or could this be one of those trick tasting flights? South Africa produces plenty of Chenin and some Pinot, but this Pinot didn’t have those classic South African earthy undertones, and it felt like a cooler climate style of Chenin… so it simply HAD to be from the Loire.

Related imageOr, not so much… the first wine wasn’t even Chenin. It was a Kabinett Riesling from GERMANY! Both wines can have apple and pear fruit with a slight honey note as well, which is exactly why you don’t jump to conclusions. The red wine was in fact Pinot, but Spätburgunder would have been more appropriate in this case. And of course, the final wine was not an obscure late harvest Chenin, but an obvious Auslese Riesling.

In a word…FAIL!

The next flight of 3 needed to be placed in a ‘good, better, best’ order with specific reasons as to why. Moments after the wines were poured the entire room filled up with black fruit, smoke and spice… blatantly Syrah. However there was some clear evidence to back up my impulsive guess as all the wines had dark berry fruit with either sweet spices, smoked meat or olive tapenade. I had them all pegged as Northern Rhone wines, and while they turned out to be fairly high quality Australian Shiraz with some age on them, I felt like I nailed that section which provided a much needed boost of confidence going into the final flight.

The final 3 wines for the exam were a random sampling of any wine from anywhere. In front of me stood a white, rosé and red wine looking like Mariano Rivera at the bottom of the 9th ready to take me down. Image result for white rose and red wineThe white had a lovely nose of green apple, white flowers with just a touch of lemon peel.  WIth its high, crisp acidity, this one really felt like a dry Riesling.  It ended up being a dry, delicate Torrontes (which can carry Riesling character) but I was positive on my call so I was feeling strong heading into the Rosé. Fresh strawberry and cherry fruit, a little rose petal note and wonderfully bright acidity. I remember thinking to myself: ‘If this isn’t a Cotes de Provence Rosé than I simply have no idea what the hell I am doing’. Luckily, that is exactly what it was.

Having believed I was 2 for 2 so far, I was feeling like Bacchus himself going into wine number 3. I got within about 3 inches of the glass and that was all I needed. I tried to fight off those jump to conclusion demons, but how could it be anything else?! It was deep ruby in color exuding intense aromas of black cherry, cassis, vanilla and hints of eucalyptus with opulent fruit on the palate, high tannins and a long, dry finish. I figured the WSET took pity on us and finished things off with a lay-up… a high quality Napa Cab. But of course, the conclusion-jump once again landed me in the muck. This dead ringer for a Napa Cab was in fact a new world style Gran Reserva Rioja. But, I must have nailed just about every note in this section as I miraculously Passed with Merit on the final 3 wines.

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With the morning 2.5 hour tasting exam in the books, it was time for the written theory section for the final 3 hours after a much needed lunch break. I would have preferred the order reversed, as all of that tasting (even though you’re spitting) does take a toll on the mind and body. But nonetheless, it was game time.  5 of the possible 7 essay questions had to be answered with a certain amount of marks to earn a pass. I won’t bore you with the details of this section, but let’s just say I am thankful that I committed just about the entire Oxford Companion to Wine to memory, as there were some ridiculously obscure questions on regions, grapes, events and wine styles for sure. And trying to beat the clock for this part of the exam was even more challenging than for the blind tasting.

Turns out Tom Petty was right… the only thing more stressful than taking the exam is the three month waiting period to find out the results. After months and months of nail biting, self-crucifying and continued wine tasting in anticipation (without spitting this time), the irrevocable results had finally arrived. I braced myself for the worst and prayed that I passed just one of the two sections. I hesitantly opened up the envelope with my heart racing in full panic mode. I peaked just barely enough to see the results and was elated to learn that I passed BOTH the tasting and written parts of the exam. With a giant fist pump and a roar of ‘Hells Yeah!!’ that could be heard all around my block, it was over. Mission… accomplished.

The International Wine Center Announces the 22nd Graduating Class

What To Drink With Your Bird This Thanksgiving

You may want to sit down for this: Thanksgiving is less than a week away! How nuts is that?!? But ready or not, here it comes. Which means not only does your menu need to start rapidly coming together, but so does the wine lineup for the evening. Even if you are not hosting  (which makes life that much easier) you can still have a huge impact on the meal and overall holiday enjoyment by bringing the right wines for your family and friends to enjoy. I mean, who doesn’t love the guy who rolls in with a few bottles of really good juice?! Which then begs the question… what are the right wines to pair with a traditional Thanksgiving meal?

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The great thing about oven roasted turkey and all the trimmins is that there are a ton of wines that will pair well with that type of meal. It just depends on what style of wine you and your crew prefer. The one trick is to avoid any overpowering wines with high tannins. Turkey doesn’t have the fat content of red meat, which typically will bind with those tannins. Instead, the tannins can take center stage rendering the turkey and stuffing as bland as opposed to full of flavor.  So while just about any wine will work, here are some that may complement your meal better than others.

The classic white wine pairing with turkey is Riesling. The low alcohol and high acid can be a refreshing complement to the inherent richness of the meal. I prefer to stick with the drier style (Kabinett) as opposed to those that have a sweeter profile (Spatlese). The 2011 Fox Run Reserve Riesling is a stunning option for under $25, and allows you to drink local! For a real value the Chateau Ste. Michelle Riesling is consistently solid and goes for under $10 at most retailers.

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If you like your whites a little bigger and bolder then a buttery, oaky Chardonnay or Burgundy may be the way to go. Although be careful of the super oaked options, as even those woody tannins can stifle the richness of the bird. My favorites right now are from Davis Bynum and Byron, but on the value side you can grab the Seaglass Chard from Santa Barbara. It is unoaked, clean and vibrant… a delightfully refreshing option for around $10.

If you Google red wine pairings for Thanksgiving Turkey, the most commonly recommended wines are Pinot Noir, Zinfandel and Rhone Blends. Pinot is arguably the best option as the higher acid levels, vibrant fruit and peppery spice really bring out the best in just about any poultry dish. The problem in my family is that no one drinks Pinot. They prefer their wines big and opulent and tend to reach more towards a bomby Napa Cab than an elegant red Burgundy. Although I guarantee that bottle of the 2013 Papapietro  RRV Pinot will be in attendance this year for my Turkey Day meal.

2013 Papapietro Perry "Peter's Vineyard" Russian River Valley Pinot Noir

So the pairing that usually works best for my crew is a hearty Zinfandel from California… and no, not the pink stuff. It tends to have loads of big, dark and spicy fruit but a little lighter body and softer tannins than Cab. Seghesio is always my dad’s go to, but personally I prefer the Terra d’Oro Zin from Amador for a few bucks less. Forward, rich and ripe with a nice balance of medium to high acid and tannins, this one is always a crowd pleaser.  And if I’m feeling a little frisky, I will break out one of the Zichichi Zins from my stash. Steve Zichichi is a Zin genius and making some of the best Zin to come out of Dry Creek and all of California really. It ain’t cheap and pretty hard to find, but if you can get your hands on any of his juice I highly recommend it.

Image result for zichichi zinfandel

The classic Rhone blend consists of Grenache, Syrah and Mouvedre with Grenache usually taking center stage. Somewhat like Zin, Grenache leans on the lighter side in terms of body with good acid, spicy berry fruit and plush tannins. Blend in some meaty Syrah and a dollup of dark Mouvedre and you have an ideal blend for your Thanksgiving table. Cotes du Rhone Villages wines offer a step up in quality (usually) over the standard CDRs, and still can be found for less than $20.  However they have a hard time standing up to those bigger and more complex Chateauneuf du Pape and Gigondas wines, which is why those are just about impossible to find for under $40. Some value producers include Barville, Santa Duc and Louis Bernard. But if you are from the ‘Go Big or Go Home’ mentality then you can’t go wrong with any of the big dogs such as Domaine de Pegau, Vieux Telegraphe, Chateau de Beaucastel or Chapoutier. Just be sure to give those bigger wines some oxygen before you get start digging into them, or they may come off a little tight and inexpressive.

 

Red, White and Blue Wines for the 4th!

Yeah, that’s right… blue wine. I know, I know…. I had the same reaction. But why? How? And, why? It seems some entrepreneurial producers in Spain thought it would be a clever idea to craft a blue colored wine targeted at the all encompassing market of the millennials. Apparently it is a blend of Spanish red and white grapes which gains its color from anthocyanin, a pigment found in grape skins, and iodine that is extracted from the Isatis tinctoria plant. It is reportedly a sweet, young refreshing style of wine meant to pair with sushi and nachos with guac. Having never tried this blue wine before I cannot offer any opinion on the quality or value… but I can say that my expectations are fairly low.

Now for the REAL 4th of July recommendations! Is it me, or did it get super hot super quick to start the summer? I feel like the Chardonnay season came and went and I am
already reaching for more refreshing white options. While Sauvignon Blanc and Pinot Grigio are always popular, as an overly broad generalization, they tend to seem a little too simplistic (sorry Santa Margherita and Brancott fans). As of late I find myself reaching for that dry style of Riesling from a multitude of regions as well as Chenin Blancs from the Loire and South Africa. The nice part about all of these wines is that they typically offer a solid value.

The Fox Run Rie2015 Den Chenin Blancsling (Finger Lakes) is a staple in my house over the summer months, and the bone dry Willm Reserve Riesling (Alsace) is a tremendously food friendly wine to pair with all kinds of shellfish and chilled seafood starters. The Painted Wolf ‘The Den’ Chenin Blanc is crisp, tropical with just a hint of oaky notes, and their Pinotage from the same line is pretty stellar as well. The Sauvon Vouvray (Chenin Blanc grape) is a value superstar every vintage with its floral character and subtle honey notes, and can actually gain complexity with a few years of age. The best part… all of these wines are under $20.

 

Red wines that are suitable for the 4th, and the summer in general, need to be grill friendly that can pair up with anything from burgers and dogs to filet and lobster surf & turf. That means they have to be versatile, hearty and food friendly (which typically means they need a good dose of acidity). Let’s not forget that it’s hot out there… so some lighter, thirst quenching reds (which can even be served slightly chilled) are integral to any successful July 4th BBQ. I get made fun of all the time for my infatuation with the Seaglass Santa Barbara Pinot Noir, but it remains the best Pinot under $15 for my money. This is one of those lighter style wines that can benefit from a few minutes in the fridge before opening,  accentuating the lively acidity and bright cherry and berry fruit.

I find myself leaning towards the Northern Rhone wines during the grilling season. The smoky and meaty style of Crozes Hermitage and Saint Joseph wines (Syrah based) complement just about any sort of beef you decide to toss on the grill. The Jean Luc Colombo Crozes ‘Les Fees Brunes’ is a stellar under $25 option while the J.L. Chave Saint Joseph ‘Offerus’  is solid just about every vintage and can be found for just a few bucks more. Of course if you are feeling saucy and looking to splurge on something, how about a Cote Rotie for the 4th this year? E. Guigal, Vidal Fleury and St. Cosme are all quality producers and their wines come at a somewhat ‘value’ price under $80. Top tier Cote Rotie wines are easily $100 and up so yes, $50-75 is considered a value for this particular region.

But if you want to keep it simple and patriotic for the 4th, grab some California Zin and Petite Sirah. Both are as American as you can get when it comes to grape varieties, and are big enough to stand up to just about any of your standard BBQ fare. They can offer various spices and boast a firm tannic character to offset those fatty and saucy pork and beef dishes. Zichichi (Dry Creek Valley) is one of my perennial favorites for both varieties, but they are not the easiest to come by. On the Zin side, I always find the Terra d’Oro wines exude great complexity and character without breaking the bank both at their entry level as well as their old vine single vineyard higher end offerings.  Of course if you are from the ‘Go Big or Go Home’ camp, then seek out one of the many Zins from Turley. They range from the entry Juvenille level up to several single vineyard options, all opulent and killer! As far as Petite Sirah goes, Handcraft has a nice one out for under $15 that will certainly please the palate. But for about $40 you can find the Stag’s Leap Winery P.S. which slams you with dark berry, peppery spice and is flat out tasty juice. Talk about a wine that screams out for BBQ ribs and wings! But this is a big boy for sure, so give it a little time to show it’s true colors…none of which are blue 😉

 

 

 

Think While You Drink!

I know that may sound like an oxymoron to some, so allow me to elaborate. My colleague and I curate and teach a wine education and tasting program for our internal staff . It’s meant to provide not only a basic overall knowledge of wine, but to learn how to taste and utilize all of your senses. Granted, we start the class at 5:15 so there are some that are just looking for a drink after a long day of work. But as I was reminding everyone that we are “tasting” not drinking, I inadvertently came up with a catch phrase that I like to iterate as much as possible during these classes… that everyone should be “thinking while your drinking”.

brain

That doesn’t mean you should be figuring out your dinner plans or performing high level mathematics while sipping on some lovely juice. It means that you should be examining the wine to some extent in terms of its aromas, flavors, mouth feel, texture, finish, length, possible food pairings and most importantly…if you are enjoying it and why or why not. It is easy to predetermine whether you think you will enjoy a wine based on the grape, region or even price. But we try and present  classic examples of each grape variety produced in different regions to really determine its characteristics and how it can vary from region to region and why that may be. So by actually experiencing various wines from all over the world, everyone is beginning to figure out their own palate without being influenced by stereotypes or predisposed opinions.

For example, this week we took on Riesling…a very polarizing grape as most people either love it or hate it. Regardless, there is a general connotation out there that Riesling is sweet. Guess what, not so much! Of course there are many sweet Rieslings and some are even meant to be dessert wines. But they can also be made in a dry, crisp style and have very little residual sugar. In German wines you will often see Kabinett or Trocken on the label, which will note that it is in fact a dry Riesling. It was great to see some people come into the class “knowing” they didn’t like Riesling, but by the end of the class enjoying some of the selections that they weren’t aware even existed.

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So by thinking while you’re drinking, you start to take into account all the different characteristics that make a wine what it is. How intense the aromas are on the nose, what kind of fruit aromas and flavors are present, how much oak was used and what kind, how acidic or tannic a wine is, what kind of food would make an enjoyable pairing and of course if you find a particular wine pleasing. After all a wine can be well made, expensive and have a 95+ rating…but if it doesn’t itch you where your scratchin’ than all of that don’t mean a thing.

Cheers!

Top Thanksgiving Wines Under $15!

It’s completely ludicrous to think that Thanksgiving is just a little over a week away…but ready or not here it comes. Seems like there is always so much to do before this holiday: figuring out who is hosting, planning menus, ironing out the guest list and of course deciding which wines will make it to the table.

Wine lovers will often inquire about what wine makes the best paring for a Thanksgiving meal. The simplest answer is Riesling or Chardonnay for the whites and Zinfandel, Pinot Noir and Rhones for the reds as the peppery spice in all of those reds match up well with the traditionally prepared Thanksgiving bird. I have tasted some value/inexpensive options over the past month that clearly distinguished themselves as wines that would only enhance this food driven holiday…so I thought I would share.

If you plan on serving white wine with the meal you want to check out the 2012 Wilim Alsace Riesling and the 2012 Chateau Ste. Michelle Columbia Valley Chardonnay. The Wilim Riesling is made in typical Alsace fashion with bright citrus and apple fruit, lovely balance (not a very sweet wine) and a dry, minerally finish. The CSM Chard is such a food friendly wine offering supple pear, apple and melon flavors with just the right amount of that oaky and buttery character rounding out the palate. Both are steals that can be found for under $15 retail.

When it comes to Pinot, there are two clear standouts in this value price range…the 2012 Santa Rita Pinot Noir 120 Central Valley and the Seaglass 2012 Santa Barbara Pinot. You will be SHOCKED when you taste that Santa Rita 120 and realize it is from Chile. No dirty, muddy undertones that most inexpensive Chilean reds carry. Just pure, clean and expressive Pinot character with loads of vibrant berry fruit, black pepper and spice…and at under $10 it is a no brainer! The Seaglass is a perennial favorite of mine as it is delicate in nature but well structured with a lingering finish. Easily mistaken for a sub appellation Santa Barbara Pinot twice the price.

For all the ZinHeads out there, my under $15 choice for Turkey Day this year has to be the 2011 Joel Gott California Zinfandel. My family has spent many Thanksgivings with Mr. Gott (well, his wines anyway) and he never disappoints. All that blueberry and blackberry fruit layered over baking and peppery spices make for a wonderful accompaniment to a well stuffed bird and all the trimmins. And at right around $15 it is a serious value as well.

Cotes du Rhones are usually not my favorite, as I tend to find them overly tart and on the light side (yes, I am completely overgeneralizing). However the 2011 Selection Laurence Feraud CDR brought about that WOW feeling which these wines rarely elicit. Considering the wine was produced by the famed CDP Domaine du Pegau winemaker I shouldn’t have been so surprised. It is super approachable with vibrant berry and red cherry fruit surrounded by hints of dark chocolate and spice. The tannins are mellow and the mouthfeel is soft and lush. You’d be hard pressed to find a better CDR at this price point as well as one that will enhance your Turkey like this beauty.

Here’s wishing all of you and yours a very healthy and Happy Thanksgiving filled with family, friends, good food and better juice 😉

Cheers!