Check out my latest for Wine Enthusiast… a few tips to help ensure your bottles are as enjoyable as they should be when the occasion arises to crack one open!
Check out my latest for Wine Enthusiast… a few tips to help ensure your bottles are as enjoyable as they should be when the occasion arises to crack one open!
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.
Now that the Christmas shopping frenzy starts to settle down, it’s time to focus on the most important parts of the holiday season… family, food and wine! My family partakes in the Feast of the Seven Fishes dinner, and as of late we use a lot of different seafood styles throughout the meal. One year there was even a crab cake app that made the cut. But that is the beauty of this fish feast, there are no steadfast rules of what you HAVE to cook which gives the chef a true sense of freedom and creativity. But it also makes pairing the right wines a little tricky.
To give an exact wine pairing for the feast is difficult, as there are dozens of different ways to prepare each of type of seafood. It is more about the consistency and texture of the fish and the sauces. For example, an appetizer of raw oysters and clams will covet a far different wine than clams casino or fried oysters. Below are some easy and general wine pairings for various styles of seafood that you may serve for your seven fishes feast, along with some specific wine recommendations.
The general rule of thumb is the lighter the dish, the lighter the wine. I like to go with Sancerre for this paring. The flinty minerality in these high acid, citrus fruit based wines seem to bring out all the lively flavors and freshness in any chilled seafood dish. Domaine Jean-Paul Balland a wonderful expression of Loire Sauvignon Blanc and at around $20 is a great value. The Pascal Jolivet is also a solid option and is usually under $20 a bottle. A dry, high acid Finger Lakes Riesling will also work with all those raw bar goodies. Any of the selections from Herman J. Wiemer (particularly the Reserve Dry Riesling) are sure to please the palate. Pinot Grigio is a popular light white wine for this part of the meal, but quite frankly unless it is REALLY good, it’s a little too neutral. But if PG is your go to, try and grab one from the Collio region…Fiegl always makes a solid offering.
For dishes like baked cod or seared scallops, you still want to keep it light but with a bit more body than your typical PG or SB. Albarino can work quite well as these wines still exude that crisp acidity but inherently have more body and structure. Chablis is a solid option too, as these typically unoaked wines made from Chardonnay have all the endearing qualities we love about Chard, but without the oak influence. Simmonet-Febvre is always tasty and usually can be found for around $20 a bottle.
If your fish is getting fried, you’re gonna have to step up to some bigger whites like those Burgundies or California Chards, and here is when you can start getting into the reds. The thicker and heavier the batter, the bolder you can go on the wine. Lighter Chianti Classicos and Pinot can work for a delicate sautéed dish, but if you are going with the deep fryer don’t be afraid to pull out a Zin or Syrah, especially if you are cooking up something with a little spice in it. The Mullineux Syrah from Swartland, S.A. is a fantastic option, not just for this meal but for ANY meal! It’s around $30 a bottle which may not be cheap, but drinks like something twice the price.
SEAFOOD WITH PASTA:
For openers, make sure you use the same color wine as you do for the sauce. For white sauce dishes, like linguine with white clam sauce, you can still use the same PG or SB as you served for the raw/chilled seafood. But I like to step up the Italian white game for these dishes and go with a quality Soave (made from the Gargenega grape) or even a Fiano d’Avellino. Pieropan makes a phenomenal Soave and even at $30 it is a screaming value, while Feudi di San Gregorio produces a lovely Fiano for under $20.
Red sauce = red wine… preferably something a little high on the acid scale. Tomato sauce is high in acid so you want a wine that can match up to it allowing the food and wine choice to complement one another. My mom makes a mean shrimp and calamari fra diavolo which is always a Christmas tradition for our feast. I love to pair this up with a quality Barolo or Chianti Classico Riserva. Monsanto CCR for around $20-25 is pretty tough to beat, but the Marchese Antinori CCR for $40-50 may be my all-time favorite… particularly the 2007 vintage. As far as Barolo, the 2012 Fontanafredda Seralunga D’alba is drinking like a champ right now, and for under $40 is about a good a deal you can get in the Barolo world.
This is also a sauce driven pairing in terms white or red wine, but because lobster, king crab, swordfish, etc. can be quite meaty and weighted you can go red for both sauce options. Personally, I prefer an oaky, buttery Chard with a broiled fish and white wine or butter based sauce. But it can’t be over the top in terms of oak aging (as many of the Cali Chards are) as the acidity and fruit have to stay in balance. Fox Run in the Finger Lakes makes a stellar Reserve Chard for under $20, and I simply love the Domaine Ferret Pouilly Fuisse. It may carry a somewhat hefty $40 price tag, but is flat out tasty juice.
If your seafood finds itself swimming in a sea of marina sauce, you can stick with the same red options from the pasta course. However, here is where you can get into some of the bigger reds as those meaty seafood selections can hold up to the weight of those dishes. A Super Tuscan or Brunello would be the traditional big red pairings, but if you have been dying to break open one of your aged Bordeaux or Napa gems… this is the time to do it. Renieri and Il Poggione are two of my favorite Brunello producers by far, and if you are digging for a big dog Napa Red, the Pride Merlot is a wonderful option here. Big, classic Napa fruit but with great acidity and super polished tannins make it an ideal food wine.
Whatever you do… make sure to open something special in the good company of family and friends this Christmas, as that is always the BEST pairing of the season.
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?
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.
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.
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.
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.
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 Riesling (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 😉
Year after year the Westchester Magazine crew puts together one of the most elaborate culinary events in Westchester, and 2016 was no different. From Peter Kelly winning his 4th Burger Bash title, to Kevin Zraly pulling together a fantastic portfolio of wines to taste over the weekend to top Westchester chefs offering delectable bites for all to enjoy… this may have been the best #WMFAW to date!
While Saturday’s Grand Tasting Village was the most attended, featuring 60+ restaurants and 200+ wines… and of course Kathie Lee and Joy of NBC’s Today, Friday night’s Evening With Westchester’s Tastemakers was certainly the star of the festival. Hosted at the beautiful Ritz Carlton in White Plains, the evening featured 60 top notch wine selections served alongside dishes prepared by 20 of the finer restaurants in the area. Highlights on the wine side included the 2012 Dominus, 2012 La Jota Merlot, 2010 Chateau Certan de May, 2010 Chateau Lassegue 2012 Louis Jadot Volnay and Nuits Saint Georges and of course the Comtes and Cristal were rather outstanding as well. Check out some photo highlights of the evening as well as the list of fine chef’s that participated in this year’s event… already looking forward to next year!
An Evening WithWestchester’s Tastemakers Participants
Andy Nusser, Tarry Lodge
Leo Pablo, The Inn at Pound Ridge
Rafael Palomino, Sonora
Christian Petroni, Fortina
Michael Psilakis, MP Taverna
Andy Shilling, BLT Steak
Michael White, Campagna
Bobby Will, Saltaire Oyster Bar
So it looks like spring has officially sprung here in Westchester, and it’s about time! Aside from the warmer weather, flowers blooming and summer closing in, it’s also the most anticipated time of year for the foodie and oenophile contingency. Why, you may ask? Easy…because in it’s sixth year running, Westchester Magazine will once again host the county’s most elaborate culinary extravaganza boasting an extensive arsenal of wines as well as an impressive list of Westchester’s finest dining venues for their 2016 Wine & Food Festival. For this year’s installment they have changed up the format a bit with what appears to be a much more focused yet expansive event configuration.
The Festival starts on Wednesday June 8th with a fashion/shopping themed event at Bloomingdale’s which leads into Thursday’s Burger and Beer Blast at the Kensico Dam Plaza in Valhalla. Here, over 30 local restaurants will compete for the coveted Blue Moon Best Burger Award. Think of this as a block party on steroids as there will be tons of great brews, stellar burgers and bar bites, wine, booze and some of the most notorious food trucks in town. These are worthy undercards which lead up to the weekend’s main event of wine tastings and pairings.
Friday night’s ‘An Evening With Westchester’s Tastemakers’ is clearly the belle of the ball this year. Hosted at the lavish Ritz Carlton in White Plains, it will feature a truly special wine list along with Westchester’s finest restaurants and chefs preparing two signature dishes each specifically for the evening. Such restaurants as Campagna, Crabtree’s Kittle House, Purdy’s Farmer and The Fish, Sonora, Tarry Lodge, The Inn at Pound Ridge and of course The Xaviar’s Group, home to Westchester’s Star Chef Peter Kelly, will be featured among a number of Westchester’s finest eateries. But what good is all this delectable food without the perfect wines by their side? That’s where well-known wine guru Kevin Zraly comes into the picture.
Kevin has narrowed the evening’s list down to 20 stellar selections for this salacious walk around tasting including sparkling, white and red wines from around the world. Some of the wines offered will include Louis Roederer Cristal and Taittinger Vintage Champagnes, Dominus, Domaine Zind Humbrecht Gewurz, La Jota Merlot and Chateau Certan de May to name a few. The goal here is to pair up each scrumptious bite with an ideal wine in order to complement its flavors and texture. Not an easy feat, but Kevin has been doing this sort of thing for many years so I am sure it will be quite the ‘palatable’ sensory experience from start to finish. It’s not an inexpensive evening for $125 a ticket ($175 for VIP, which is really the way to go as it gives you early entrance to move around with ease), but when considering the quality of food and wine being offered, it’s a pretty serious value.
If your hangover subsides by late Saturday morning then the Saturday Grand Tasting Village is well worth attending. It costs less per ticket than Friday’s festivities and will have 3X the amount of restaurants and wineries struttin’ their stuff back at the Kensico Dam Plaza in Valhalla. There will be chef demonstrations all day long with lots of local celebrity chefs as well as members of the NBC Today Show. Plus, for an extra few bucks you gain access to the Connoisseurs Tent where Kevin will be pouring some higher end juice and sharing his extensive wine knowledge with those attending. Sure, it will be a bit more crowded than Friday night’s Tastemaker event, but having attended this in year’s past there is always a fairly open flow and an energetic vibe to the Saturday Grand Tasting Village.
For more info and to buy tickets check out the official website for this year’s event, see you there!
Over the last several years, these special wine pairing dinners have become all the rage. It used to be that only the top eateries in NYC or Westchester would hold such prestigious events, and from what I recall they were all extremely expensive. It would seem the point of those dinner events was to not only offer a 5 or 6 course meal while pairing up each course with a special, and perfectly matched, wine, but the restaurants were also looking to turn a nice profit on the night. And why wouldn’t they?? These were small gatherings with superb dishes featuring sought after top tier wines. This traditional high end version of the wine pairing dinner certainly still exists, but a new generation has recently emerged. Now those of us that can’t drop $500 on a single meal have ability to indulge in an enjoyable culinary experience as well.
I recently attended one of these dinners at The TapHouse in Tuckahoe where Moet Hennessy teamed up with owner Chris O’Brien and Chef Kevin Bertrand to try and put together a fun and well thought out wine pairing menu. It seemed a good way to sample a handful of MH’s somewhat approachable wines in their portfolio with some new and innovative culinary dishes prepared by the TapHouse team. They were able to get a little creative and curate some dishes that they may not typically offer on a high-end gastropub type menu. I’ve been to a few of their beer pairing dinners which are always a blast and provide an interesting perspective in matching up beer and food, but this was their first wine pairing dinner. In short, these guys knocked it out of the park from start to finish, especially at a mere $65 a head!
You could tell from the opening course that this was going to a be a seriously sick menu starting with tokyo style diver scallops in a jalapeno infused strawberry water with a beautiful watermelon radish. The scallops were delightfully light yet meaty, and the bright strawberry flavor paired wonderfully with the Domaine Chandon Rose Brut bubbles. Pairing any food with sparkling is never easy to do, but these guys nailed it as the DC rose came to life after just a mere taste of the scallops.
The other highlight of the meal was the roasted loin of venison served over celeriac puree with a corn grits risotto and black currants. The venison was tender, full of flavor and cooked to perfection. They chose the 2013 Newton Unfiltered Napa Cab for this course, and as Yoda would say… chose wisely, they did! The tannins were surprisingly supple for such a big and fruit forward wine, and of course the venison helps smooth it out as well. But the genius combo was the black currant side that when tasted along side this anything but subtle Cab, just popped with flavor and cassis goodness. A great way to finish the main courses leading into the closing dessert finale.
I won’t go into every course here, although it is worth mentioning there was not a bad dish or wine to be had during the evening. So for the $65 price tag there were 5 dishes served (where the portions were ample enough) and 4 really solid wines with 1 standout killer wine in the Newton Cab. So as a couple you could enjoy an entire meal out for $130 (plus tax and tip) where the service is fantastic and the dishes are craftfully prepared specifically for this event. I don’t know about you, but there aren’t too many places these days you can get away with a full quality meal, with wine, for under $150 a couple.
So if you see any of these special wine paring events at your local favorite restaurants it is probably worth checking out, as it can be less expensive to attend one of these dinners than dining off the standard menu on any regular night. It is also becoming more common for these dinners to be a way of marketing and promoting, where the restaurants aren’t as concerned with turning a big profit on the night, but more concerned with getting a good word out about how dynamite their restaurant can be. I can’t promise they will all be as good as this one at The TapHouse, but in the end you should be on the right side of an evening where the owner and chef are hopefully trying to do everything they can to please their customers and keep them coming back for more.
Let’s keep this short and sweet, as Easter is just a couple of days away. The classic Easter meal usually features one of two meats, Lamb or Ham. Luckily each of these options has one wine that pairs perfectly with it practically regardless of how it is prepared.
Ham and Pinot – A typical glazed Easter ham has both sweet and savory flavors, along with a touch of salt. So the idea is to match it up with a wine that has high acidity, low tannins and lots of fruit. So a lighter Zin, Rhone or Chianti could work, but West Coast Pinots are really the way to go. Seaglass from Santa Barbara is a great value option and Nielson (by Byron) from the Santa Maria Valley is a little heartier and will cost a few bucks more, but it is full of expressive cherry, raspberry and peppery spice goodness. However if you can get your hands on some juice from the mad genius Rick Moshin from his extensive and ecletic line of Russian River Valley Moshin Pinots, then you are in for truly a heavenly Easter meal.
Don’t like Reds? Then Riesling will probably be the best pairing option. You know how apple, apricot, and pineapple are ideal partners for ham? Well, the same goes for the wine. The apple and tropical flavors contrast perfectly to a salty ham while the bright acidity and light style keep the sweetness levels in check. Wilim Riesling from Alsace is bone dry and an ideal option, especially for around $15. But if you like a hint of sweetness and more body you may want to go with a Spatlese from Mosel. However my favorite white pairing is the Eroica Riesling from Columbia Valley, Washington. Chateau Ste. Michelle and Dr. Loosen partnered up to create this beauty and for around $20 I dare you to find a more luscious, balanced and yummy Riesling anywhere.
Lamb and Cab – Lamb is full of flavor, fat and if it is grilled will have some smoky character too. You need a big boned, tannic wine to stand up to a meat like that. If you are grilling it, the Bordeaux route is preferable as the terroir driven nature of those wines accentuate that grilled, smoky flavor. My favorite value Bordeaux right now is Chateau St. Barbe 2011 as it is a big wine with loads of minerality and a fruit filled, long, dry finish. Best under $20 Bordeaux out there, hands down. Chateau Talbot offers a lovely, classic Bordeaux experience, but will be at least double the Barbe price.
California Cabs will work just as well, particularly if you have a thicker cut and are roasting the lamb. McMannis offers a solid value Cab for under $15 and the new vintage of Twenty Rows 2012 Napa Cab is surprisingly stellar for around $20, as I have not been a fan of past vintages. But the ’12 Peju Napa Cab is off the hook delicious with oodles of big, dark fruit, vanilla and spice. It ain’t cheap at around $50, but it is certainly guaranteed to please your entire Easter crew.
If you are into the local Westchester rock music scene, than MTK is already on your radar. Since their doors opened in May of 2012, when they took over and completely renovated the old Katie Mac’s location, MTK has been all about music. During their early stages, it was mostly local bands coming in on the weekends, with a weeknight performance here and there. But now, there are some great bands hitting the stage just about every night. And while local favorites such as Exit 5 and Monster are still killing it, MTK has really spread its wings in terms of attracting top talent from all over the Northeast.
As a former wannabe metal guitarist, I thoroughly enjoy watching a great, small venue live rock show… which is exactly what MTK offers. But what I’m even more thrilled about is their menu situation which has taken a huge turn for the better. I remember walking into MTK during their first few months of business for lunch and being a little confused. There was this classic long, wood bar with great brews on tap and a stage in the distance, letting you know this has the potential to be a scene as the night rolls around. So I figured I’d grab a burger or some wings… but that wasn’t what the menu was about. Instead of traditional pub fare it was more tapas style, with some nice selections for sure, but it just didn’t fit the scene. It seemed pretty pricey and a shade too fancy for a local bar. For some time their music presence continued to gain steam and the bar remained solid, but they struggled with their food and menu identity. But alas, MTK has finally arrived to where I had hoped they would be.
The menu now is one simple page with a handful of apps (including several cool sauce options for the wings like truffle oil and parmesan), a few salads and traditional bar style food. Burgers, quesadillas, sandwiches, fries and a very fancy plated deviled egg dish are all available and quite good! This makes all the sense in the world to me, as the draw of MTK are the tunes and the bar atmosphere. The food has to be solid and simple without taking away from the main draws, which is exactly what they have accomplished. And with so many new restaurants opening up lately around MTK (Little Drunken Chef, Winston, The Turk, etc.) there is no need for them to compete on the food front. They are being themselves… a little bit of an indie rock, Brooklyn style bar in the heart of a suburban city adding some vibrancy and energy into the town, and they are doing it right. As a bonus the staff is extremely attentive and offers an enjoyable patron experience. Oh, and there is a fantastic back lounge area fully equipped with sofas and comfy leather chairs, ideal for parties as well.
Here’s a little sample of a typical Saturday night at MTK, pretty rockin’ for a suburb bar filled with old folks like me 😉 Exit 5 at MTK
Hope to see you there!