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Wine and Dine: Napa Cellars 2009 Zinfandel and Stacey Ribs

Napa Cellars Zinfandel 2009

Napa Cellars Zinfandel 2009

Cooler weather typically means people find themselves reaching for cozy food and wine pairings. While you may not live in a cool climate, you still may change your eating and drinking habits in fall and winter. One dish that really works in warm or cool climates is BBQ baby back ribs. They’re hearty and delicious, and can be made indoors or out. And, since Zinfandel works so nicely with barbeque, I’d recommend pairing BBQ ribs with Napa Cellars Zinfandel 2009.

Napa Cellars is part of the Trinchero Family Estates portfolio. They own or market a host of labels, from Sutter Home to Newman’s Own to Napa Cellars, and even Fre alcohol free wines. I received several samples from this past vintage release of Napa Cellars wines to review. Since I’ve already written about Napa Cellars Chardonnay when pairing with shrimp,, I thought I’d take this opportunity to focus on one of their reds.  Coming in at $22, this Napa Zinfandel has powerful, big fruit without being over the top jammy.

The Napa Cellars 2009 Zinfandel is 88% Zinfandel and 12% Petite Sirah, and is aged 14 months in French and American oak, 10% of which is new. The bouquet and palate are very similar, with chocolate and raspberries on the very inviting nose. The palate is fresh red berries surrounded by baking spices, cinnamon and a herbaceous note as well. The finish is very long, with a predominantly spice and pepper note. There’s a little cocoa that dances around that fruit and spice, adding a layer of complexity that was nice. Letting it breathe for 15 or 20 minutes did not tame this powerful wine, which was 14.7% ABV. However, it’s big without being jammy or hot, and that makes it worth trying.

Stacey Ribs on my Traeger Smoker

Stacey Ribs on my Traeger Smoker

Now, the ribs part requires a story. Our family loves to grill, smoke, and cook in general. I respect vegans and vegetarians, and apologize to my plant eating friends. This recipe is not going to please your palate.  However, PLEASE feel free to post your favorite vegan or vegetarian recipe below, and I’ll try it, pairing it with some delicious wines.

One thing that makes it to the table at almost every cookout is ribs. I have several recipes, from a 6 plus hour smoke, to a 1 hour grill, to baking them in the oven. All of them are tasty, but Stacey Ribs have all but cemented their place as our favorite. Stacey is Robin’s cousin, who is an amazing hunter. The man lives to hunt. And he’s apparently equally as good at cooking what he hunts. In eight years, Stacey has only been to two or three events at the same time as us, but this year at the lake house was the best. He rolled out his trailer barbeque and fired up the coals. He then cooked some of the best baby back ribs I had ever had, earning the name “Stacey Ribs”. The preparation was simple, and the results were divine.

Cousin Stacey Queing Ribs

Cousin Stacey Queing Ribs

While the coals were heating the BBQ pit up to 325 degrees, Stacey peeled off the silver membrane from the ribs, and seasoned both sides with Everglades All Purpose seasoning, salt, and pepper. He tossed the ribs onto the grates, indirect heat, and let them cook for an hour and a half, turning two or three times. Then, during the next 20 minutes he basted each side with some BBQ sauce, mentioned below. He pulled the ribs off the grill, let them sit for 5 or 10 minutes, then cut and served. They were tender, moist, and flavorful. The simple preparation was very exciting, and the sauce was some of the best I’d had in ages.

Smoked Ribs on my Traeger SmokerI did the exact same preparation with my Traeger grill, and it was incredible. The Trager holds the heat constant, and produced a nice smokey flavor. I used apple wood pellets, as I light a lighter, sweeter smoke. And while the seasoning and smoking are important, I think the finishing touch was the sauce that Stacey used. He picked it up at  gas station in Kenansville, FL. From what I gathered, the company was small and just sold locally to the gas station. Stacey picked up a bottle while driving by once, and swore by it. I looked the shop up online, ordered a few small bottles, and the rest is culinary history.

Jimmy Bear's BarBerQ Sauce

Jimmy Bear’s BarBerQ Sauce

The sauce is Jimmy Bear’s Original BarBerQ sauce. They sell it online, and accept paypal. I ordered two of the 16 oz bottles, and cooking two racks of ribs used about 1/3 of a bottle. I didn’t dissect the flavors, but it seems to be a mustard base with honey flavors. The spices are excellent, and it’s a great balance between savory and sweet that worked perfectly on the pork ribs. I think the sauce, the ribs, and wine all made a perfect pairing for a good time with wine.

In addition to your favorite vegan or vegetarian recipes, what foods do you find yourself making and eating more of as summer ends? What’s on your table these days? I’d love to know, so comment below.

Sipping Stepping Stone Cabernet Sauvignon 2008

Stepping Stone 2008 Cabernet Sauvignon Wine

Stepping Stone 2008 Cabernet Sauvignon Wine

When people talk about Napa Valley wines, especially Cabernet Sauvignon, they often talk about lofty prices of hard to get wines like Screaming Eagle and Scarecrow. And while there are definitely great wines at lower prices in Napa, California, like Hartwell which can come in around $80, that is still above some people’s wine budget. That’s when a wine like the Stepping Stone 2008 Cabernet Sauvignon fits perfectly in your glass. It’s a great expression of Napa Cabernet Sauvignon, at a price that doesn’t make you feel like you just bought a whole vineyard.

Stepping Stone is the sister label to Cornerstone Cellars, a venture with managing partner Craig Camp and Drs. Michael Dragutsky and David Sloas who started the label in 1991. I had the chance to try the Cornerstone Cellars 2004 Howell Mountain Cab Sauv a year or so back. While I didn’t write up a review, I thought it was delicious, and I was quite sad I opened it when I did. I felt it could have aged for another 2-3 years, if not 10. So, when I was given a shot to try the 2008 Stepping Stone Cab Sauv, bottled in May 2010 after spending 18 months in 50% new French oak barrels and released 9 months after bottling in early 2011, I was quite excited. At just $35 a bottle, I believed we’d have a great Napa wine under $40 to talk about.

Get a Wine Decanter

Get a Wine Decanter

First, a word about decanting, or just aerating wine. Do it. Stop being so impatient. It’s not rocket science, and will improve the taste of just about any red, and even some white wines you’ll drink.  If you don’t have a formal decanter, which my God, if you’re a regular wine drinker, get one, then just pop the cork, and pour out a smidge of wine into a glass. That will allow air to get into the neck of the bottle and start oxidizing the wine. I won’t get into why decanting works, just know you should. Some wines need more air than others to “open up”, and that part sort of IS rocket science. Just know that 10-20 minutes sitting and breathing is almost always the right thing to do.

Tasting the Stepping Stone 2008 Cabernet Sauvignon, the nose was a sweet cherry, with some notes of blueberry and brambles. Yes, I taste with my nose first. Some 80% of what things taste like are based on smell, so taking a nice sniff of the wine will start producing taste patterns. The palate was big fruit up front, dark cherry and blueberry, followed by a nice earthiness. I let this decant for about an hour after my initial taste. I noticed the mouthfeel was full but silky, round flavors of dark cherry, mocha and a beautiful herb and forest floor note. There were fine, well integrated tannin, and this wine was just a pleasure to sip. Even at 14.9% ABV, there was no heat on the finish, and it was a well made wine. At $35, I’d say it was worth every penny. Tim Lemke of Cheap Wine Ratings wrote up a number of the Stepping Stone wines, and agrees the Cabernet Sauvignon is a good wine.

Cabot Coop Private Stock Cheddar and wine

Cabot Coop Private Stock Cheddar and wine

Food pairings for this Cabernet Sauvignon would be the typical red meat such as steaks, as well as lamb or veal. We enjoyed it with some amazing Cabot Coop Cheddar cheese, and think it’s a perfect pairing. The two dance together in a delicious harmony. The Stepping Stones 2008 Cabernet Sauvignon is a great wine on it’s own however, and you can enjoy it just sipping on a glass with friends. I know I did.

 

The un-retiring of Bernard Portet

Bernard Portet Heritance Wines

Bernard Portet Heritance Wines

When I was asked if I wanted to meet Bernard Portet for lunch, I immediately hit the internet. Didn’t the 30+ year Clos du Val veteran retire from the business? Why would they want me  to meet with someone spending his days playing cards or shuffle board, wine industry veteran or not? The first result when searching for “Bernard Portet” brought up a July 2011 Napa Register article about his retirement barely lasting a year, and his being involved in a new venture, Heritance wines. I jumped at the chance to meet Bernard, and taste his wines, even if I wasn’t getting a “scoop” story.

I met Bernard at Tryst, a trendy downtown Delray Beach, FL restaurant for lunch. As I walked in, Bernard stood, warmly welcoming me to the table. We sat, along with Tryst owner Butch Johnson, and chatted about the Heritance Wines endeavor. After only a year of retirement, Bernard quickly grew antsy when he saw grapes on the vine during 2010′s harvest, and realized none of that would be wine that bore his signature. He soon formed a venture with Don Chase, named Polaris Wines, and began buying juice he had been fond of from the 2008 vintage. Bernard Portet uses assemblage winemaking for Heritance as it has long been his signature style, where he blends different lots of wine to craft a finished wine that is greater than the sum of their parts. Bernard began his masterful blending, and we were soon given Heritance Sauvignon Blanc and Heritance Cabernet Sauvignon, two wines made in the old world style of Bernard’s native France, heralding from Napa.

Bernard said the intent of Heritance wines was originally to be a negociant, buying juice from vintners and blending and bottling himself. However, that plan changed when the wine glut of 2008 and prior dried up. Bernard said the difficult 2009 and even worse 2010 vintages had caused there to be less available wine for Bernard to purchase and blend.  This forced him to change his business plan, purchasing grapes and blending at a custom crush facility. Heritance would not give up the mission of bringing good wine to market, and quickly began sourcing grapes in Napa to continue their project.

Our discussion lead to the styles of wine we often see out of Napa today. We discussed, and all agreed that the age of big, over the top wines may be coming to the close. Bernard feels that the pendulum has swing to it’s furthest point, and is starting to swing back towards more reserved, balanced and elegant wines. Indeed, Bernard found himself wanting to make wines that were closer to his French roots, balanced between fruit, earth and acidity, and crafted with food in mind. With that, we ordered lunch and began to taste the wine.

Heritance Sauvignon Blanc 2010 review

Heritance Sauvignon Blanc 2010

First we tasted the 2010 Heritance sauvignon blanc, a blend of 91% sauvignon blanc and 9% semillion. The nose was full of fresh melon, with faint notes of citrus. The palate was soft and fresh tropical fruit, with a round mouth feel. As the wine opened, citrus notes of lime and lemon developed, and a light herbal note permeated the glass. The Heritance sauvignon blanc had crisp but not bracing acidity, and additional spice notes developed over time. It’s aged and fermented in 100% stainless steel, and has 13.5% ABV. With only 2,000 cases available, it won’t be around long. This white wine had good depth and balance, making it a great $18 white wine, good on it’s own or with food.

I had ordered the fish tacos from Tryst’s lunch menu, and was very glad. Fresh fish, with great taco seasoning, made a great pairing for the sauvignon blanc. The citrus notes balanced the heat of the taco seasoning, while the spice from the wine managed to keep the flavors lingering. I also thought the fish taco would pair nicely with the Heritance cabernet sauvignon, and I was right.

Review heritance cabernet sauvignon 2008

Heritance cabernet sauvignon 2008

The Heritance Cabernet Sauvignon 2008 is a great under $30 Napa cab. A bouquet of dark cherry and spice box waft from the glass. The palate has beautiful fruit, black cherry and blackberry mix harmoniously with a mid-palate of earthy leather. This old world leather transitions into a finish of cedar and soft spice while holding on to the fruit. The finish absolutely kicks on this red wine, bold and prominent but not overpowering. At just 13.8% ABV, the Heritance Cabernet Sauvginon 2008 is a blend of 92% cabernet sauvignon and 8% merlot, and was aged in a mixture of new and used medium-toast French oak barrels. With only 3,000 cases made, you’ll find Heritance cabernet sauvignon mainly in restaurants on their website online.

The fish taco paired nicely with the Heritance cabernet sauvignon. The spice from the wine pumped the spice from the taco, while the dark Mexican seasonings worked nicely with the black fruit. However, I think this wine would prefer beef roasted or grilled, as well as lamb, or veal.

Bernard has no plans of stopping with just the two wines currently in his portfolio. There are plans to bring another red wine to market shortly, and while I can’t mention what it is, I look forward to this South American gem gracing my glass and palate soon. Additional plans are in the work to expand past that and I look forward to seeing what the future holds for Bernard Portet, Heritance and his wines.

Wine and Chocolate for Valentines Day

Rodney Strong red wines

Rodney Strong red wines

With Valentine’s Day approaching, wine and chocolate will be bought and consumed in astounding numbers. About 58 million pounds of chocolate will be purchased, and I’m sure more than a few bottles of wine will wash that down. For the past 23 years, the Rodney Strong Wine & Chocolate Fantasy event has paired wines with gourmet chocolate, inviting guests to revel in the sensory delight. The Rodney Strong twitter team asked if I’d participate in a Twitter Tastelive event, pairing three of their red wines with chocolate, and tweeting about it. I admitted that my personal palate preferred food to sweets when pairing wines, but I’d love to challenge my palate.

Rodney Strong 2009 Knitty Vines Zinfandel

Rodney Strong 2009 Knitty Vines Zinfandel

First we taste the Rodney Strong Knotty Vines 2009 Zinfandel, as well as paired it with some grilled hamburgers. Spending 16 months in a mixture of French and American oak barrels, this $18.50 zinfandel displays a bouquet of red berries such as red raspberry and even dark cherry, while the palate offers bright red berry fruit, raspberry on the front, with the flavor getting darker on the mid palate and the finish. There are notes of black pepper on the back end, and the wine has good California fruit, and is big and powerful without being overblown. It’s a perfect wine for a bbq, whether ribs or burgers, and we had to struggle not to finish it with our meal, for the upcoming chocolate tasting.

Rodney Strong Alexander Valley 2009 Cabernet Sauvignon

Rodney Strong Alexander Valley 2009 Cabernet Sauvignon

Next we taste the Rodney Strong Alexander Valley 2009 cabernet sauvignon, a $25 bottle of California wine. A full bodied red, the nose shows fresh dark cherry, ceder and baking spice. The palate opens nicely, showing more fruit than wood and spice, while retaining a nice firm tannin structure. With the burger, the California fruitiness of this wine tones down, and the earthy leather notes really show through on the mid and finish. It works nicely with or without food, and I was able to enjoy a glass up to three days after it was opened. It retained it’s fruitiness, while still having integrated tannins lending body to the wine.

Rodney Strong 2007 A True Gentleman's Port

Rodney Strong 2007 A True Gentleman’s Port

Finally we taste Rodney Strong 2007 A True Gentleman’s Port, from Sonoma County. A blend of 39% zinfandel, 30% touriga, 16% malbec, and 15% syrah, this wine is aged 40 months in neutral oak, after being fermented on the skins. This is a very limited release wine, available only to the winery’s Collector’s Circle members and at the winery itself. Without the benefit of air, the nose was hot and spicy, and the palate had a tremendous amount of power behind it, with plum, raisin and spice notes. However, on the second day, the Rodney Strong A True Gentleman’s Port opened to a big, full, round and silky palate, with flavors of dark chocolate, raisin, plum and fig.  There was fine spice on the finish, and it lingers quite a while.  The nose on the third day is dominated by chocolate, and the palate is even rounder, softer, more integrated, like a plum and raisin dark chocolate bar, instead of individual notes. For $30, it’s a very nice way to end a meal.

Dark Chocolate to taste with wine

Dark Chocolate to taste with wine

Now that we’ve taste the wines, how does the chocolate factor in? First, we had five different chocolates to try, including some 72% cocoa bits from Peters’ Chocolates from Sebastopol, CA, as well as 55%, 61% and 72% cocoa dark chocolate from Chocolate By Numbers. I also added a little Brix chocolate later on, which is supposidly chocolate made especially to pair with wine. We’ll cover that after the cover the first four chocolates.

Frankly, I’m still not a dark chocolate fan, and still don’t like chocolate with my wines. I found pairing 72% dark chocolate from Peters’ Chocolates with the Rodney Strong Port was my favorite pairing of the night.  The wine took some of the heat out of the finish, and brought out the chocolate notes in the wine, of course. However, there were tons of oohs and ahhs about the pairings, with other wine writers loving the different wines with different levels of cocoa. Everyone’s palate is different, and there are different sensitivities to sweet, salty, and sour. So don’t let my preferences influence yours too much. You can try some Rodney Strong wines and chocolate and attend the Wine & Chocolate event Feb 4, 2012 at the winery, and form your own opinion.

Brix 54% Cacao Dark Chocolate

Brix 54% Cacao Dark Chocolate

Back to the Brix Chocolate. The Brix was 54% cacoa and surprised me in terms of taste, in a positive way. Supposedly made with pairing wine in mind, Brix chocolate claims to pair well with Champagne, Riesling, Pinot Noir and Vintage port. At $10 for 8 ounces, it’s about double the price of a bag of Dove chocolate, which you can get in the grocery store. While I felt it was pretty good chocolate, and I felt it paired really well it with port, I’d have a hard time recommending you buy it just because it pairs with wine.  I’ve not paired it with anything other than port, and have a bottle of Prosecco that I’ll try it with later this week!

What are your thoughts on chocolate and wine? Do you love it? Do you hate it? Do you want to try it? Let me know your thoughts, leave a comment below!

 

All of these wines, and chocolates, were provided as samples to taste and discuss honestly with you. Nothing affects my opinion of the wines or products I write about, not even getting them as free samples.

Wine Gift Ideas For The Holidays Part 1

Great Wine Gift Ideas

Great Wine Gift Ideas

I’m sure you’re making your last minute rush to get gifts for everyone on your list as I write this.  I’m sorry this didn’t get to you sooner, but I’m here to offer three great ideas for wine gifts for everyone on your list.  I’ll post the video, which has all of the information you’ll need. However, I’ll also put some quick highlights below the video for you to cut and paste into your wish list.

Seven Peaks 2009 Pinot Noir

Seven Peaks 2009 Pinot Noir

First up was a $9.99 option from California. The Seven Peaks Pinot Noir was one of my Thanksgiving recommendations, and it carried over to the Holidays. I feel for $10, it offers a nice, fruit driven pinot noir that most wine drinkers and non wine drinkers alike will enjoy. I mentioned previously that this wine was made by Deloach Vineyards. The Seven Peaks label is owned Jean-Charles Boisset, also the owner of Deloach vineyards. The winemakers are Bill Arbios (Lyeth – Sonoma County) and Dan Cederquist, and are not tied to Deloach that I can see.

Pascal Jolivet 2010 Sancerre

Pascal Jolivet 2010 Sancerre

The next option for $20-25 was Pascal Jolivet Sancerre 2010. This wine can be found in most retail shops, and like the other two options here today, can be found at most Total Wine stores. A great white wine for any time of the year, this crisp, lean expression of Sauvignon Blanc from the Loire Valley, France is fantastic. It has excellent citrus notes and good acidity  with nice minerality. It’s perfect with seafood, salads, appetizers or just sipping alone.

Chateau La Nerthe 2007 Chateauneuf du Pape

Chateau La Nerthe 2007 Chateauneuf du Pape

Finally, an incredible wine for $50-55, the Chateau La Nerthe 2007 Chateauneuf-du-Pape. This wine is a gift for anyone who likes wine, loves wine, or wants to love wine. From one of the oldest Chateau’s on record in the area, with evidence dating back to 12th century, this historic winery produces amazing options. This wine shows beautiful dried fruits with amazing earthy and leathery mid palate notes. The wine is perfectly balanced, with nice acidity, restrained fruit, and perfect earthiness that typifies the region. While this will harmonize perfectly with your beef, lamb or any roast meat dish for the holidays, it’s perfect to sip on alone. It’s a definite great gift for the holidays.

Whether you need a gift for Christmas, a gift of Hanukkah/Chanukah , or just a gift for someone who deserves something special this holiday season, these three wines will make perfect options.  I’ll be back shortly with a few more options at various prices making your holiday wine gift ideas simple!

Some of the wines presented here were offered as media samples. That, however, does not influence my decision to include them in posts, television segments, or recommendations. I only recommend wines I believe offer great quality for the price, and stand behind each offering as something I would, and usually do, spend my own money on.

Talking Turkey – and Wine

Wine Ideas For Thanksgiving

Wine Ideas For Thanksgiving

With the cornucopia of food on your Thanksgiving table, finding one wine that works with everything being served is impossible. As I mentioned in my previous Thanksgiving wine article, drink what you like is a popular response to “what’s the best wine for Thanksgiving”. However, I have some additional recommendations that will work not only with a typical holiday meal, but any food or occasion. In the video that follows, I chat with CBS12 anchors Suzanne Boyd and Eric Roby about three wines, with more detail on each below the video.

Gewurzstraminer Hugel 2009

Gewurzstraminer Hugel 2009

Gewürztraminer is a grape often recommended on Thanksgiving. The palate is typically light to medium bodied, and the flavors work well with not only Turkey, but much of the side dishes you’ll find at a holiday feast. While grown around the world, I prefer gewurztraminer from the Alsace, such as the Hugel 2009 Gewürztraminer. For about $15, this white wine offers fantastic value. What I love about this wine is its light palate, dominated by white floral notes such as jasmine and honeysuckle. The finish brings a nice spice flavor, and leaves soft peach and apricot notes that linger. However, the acidity is firm, lending a tiny citrus note to the palate, and that works perfect with turkey, yams, and even fresh fruit. It is important to note that this wine will change as it warms and gets air while in your glass. You’ll notice the flavors more prominent and it becomes a little less crisp and a little fuller bodied. I recommend popping the cork 5 or 10 minutes before you’re ready to eat, and letting it breathe just a little bit.

Rodney Strong 2009 Russian River Valley Pinot Noir

Rodney Strong 2009 Russian River Valley Pinot Noir

Pinot noir makes an appearance twice in my holiday recommendations, as I feel it’s a versatile, food friendly wine. Rodney Strong 2009 Russian River Pinot Noir delivers a stunning red wine for only $20. A beautiful, light garnet color in the glass, this is a wine that wasn’t over extracted or over concentrated. With fruit from estate vineyards, meaning the fruit is from Rodney Strong Vineyards or from vineyards they control, manage the growing practices, and have long term contracts with, this Pinot is every bit old world in style as it is new. There is big flavor in the bottle, with tons of raspberry and dried strawberry. However, the palate is a mix of California and Burgundy, as it delivers the right amount of new world fruit perfectly balanced with old world earth and tobacco. This pinot noir will benefit from some breathing time, so pull the cork and let the bottle sit for about 20 minutes before serving, or decant and let aerate for 10 minutes. This will allow the wine to open a little, allow you to more fully enjoy the wine. While I was quite happy sipping this on it’s own, look for this wine to pair with almost any meat you put on your thanksgiving table. From turkey to pork to beef, this Pinot rocks them all.

Potel Aviron 2009 Julienas Cru Beaujolais

Potel Aviron 2009 Julienas Cru Beaujolais

Finally, though I have absolutely no love for Beaujolais Nouveau, I’m a fan of wines from many of the 10 Cru Beaujolais areas. These areas are designated due to their superior conditions for growing grapes in comparison to other areas within Beaujolais. While both are made from the gamay grape, Cru Beaujolais wines are more structured, typically aged before release, and are nothing like their bubblegum Nouveau wine cousins. Each of the 10 Crus brings something different to the wines, and this wine from Julienas is no exception. The wines of this area tend to have a rich, spicy character coupled with fruity qualities of gamay. The palate of the  Potel Aviron 2009 Julienas had notes of dried dark cherry, with an old world, earthy component as well. This wine definitely needed to decant for about an hour before serving, and could age for a year or two and still show nicely. For fans of old world wines, created to pair with a meal, this $25 wine will be a treat.

Dr  Loosen 2006 BA

Dr Loosen 2006 BA

At the end of the TV segment, Eric and Suzanne ask about dessert wines. I’m a big fan of port, but believe beerenauslese riesling is a better pick for Thanksgiving. This riesling is a little lighter than a port, and after a big meal, is the right wine for that touch of sweetness you may crave. A lover of Dr Loosen wines, their 2006 Beerenauslese will offer the rich, sweet honeyed apricots and nectarine flavors that end the evening perfectly. It will pair with many of the fruit pie desserts served during Thanksgiving, or be perfect on it’s own. This high quality, low quantity wine will fetch about $25 for a 187ml bottle or $50 for a 375ml bottle, which is half the size of a “normal” wine bottle. There are many late harvest riesling option available at a lower price, but they won’t necessarily be the same the quality of Dr Loosen’s BA.

I look forward to hearing what wines you pick for your Thanksgiving day meal. And no matter what you drink, I hope you have a happy Thanksgiving!

 

-These wines were provided as media samples for review. However, my opinions are my own, and not influenced by samples or the people who provide them -

Thanksgiving Holiday Wines on By The Glass Show

Guest Appearance on By The Glass Radio Show

Guest Appearance on By The Glass Radio Show

As the holidays approach, more and more people are asking what wine goes best with turkey for Thanksgiving. The standard answer most wine writers are giving is “Drink what you like.”  Indeed, the idea of “Thanksgiving wine pairings” is rather overdone, and for many reasons. First of all, a Google search will bring up thousands of articles from past years, all giving the same wine pairing advice. Secondly, with the large amounts of food on the Thanksgiving table, spanning the taste spectrum from savory to sweet, it’s impossible to say one wine goes best with everything. Therefore, the new stock answer is drink what you like.

That’s all well and good if you know what you like. However, some people may not be sure what wine they like, or perhaps aren’t looking for the wine that pairs with turkey, but rather a new wine to try they haven’t thought about. That’s where I come in. I hope to offer a few different options in this and the next few posts that help  make your wine pairing more fun for the holidays. Under the guise of talking about the 2011 vintage of Beaujolais Nouveau, I visited Brett Hubbard and his By The Glass radio show to talk turkey, and wine.

Debeaune Beaujolais Nouveau 2011

Debeaune Beaujolais Nouveau 2011

The show took a quick look at Beaujolais Nouveau, which is the marketing gimmick from the 1970s designed by négociant Georges Duboeuf, along with others, to generate cash flow and move the wine that wasnt necessarily the best that the Beaujolais region had to offer. It worked, and year after year they pump out around 49 million liters of grape juice, exporting about half, and we buy it. It goes against almost everything France stands for. It’s flashy, with whacky bottle designs, and it’s young, going against all of the age requirements wines are held to in every other region.

Beaujolais Nouveau 2001 from Georges Duboeuf

Beaujolais Nouveau 2001 from Georges Duboeuf

First was Jean-Claude Debeaune 2011 Beaujolais Nouveau. It was horrible. Two of us choked when we took our first sip! It reminded me of a jelly donut with way too much powdered sugar. The only reason you should drink this is if someone is holding a gun to your head. It had no merit, what so ever.

Next up, the Georges Deboeuf 2011 Beaujolais Nouveau. The packaging was pretty funky, with a Parisian cafe scene on the bottle. It was really eye catching, and my photo doesn’t do it justice. And, amazingly, the wine inside wasn’t horrible. It was simple, easy to drink, there was a little structure there, and at the price, which was under $10, it would be good for more than just putting out a fire. While it wouldn’t be a wine I serve for Thanksgiving, or really at all, I wouldn’t turn a glass away.

Now, on to the real Thanksgiving wine pairings. I selected three wines that are all safe holiday pairings, based solely on the grape and the region. I had never tasted them before, but felt they were safe picks. One of them was a favorite region in Burgundy, another was from a producer with a great history with the grape, and the last was a winery that I’ve reviewed and enjoyed for years and it was my failsafe pick, I knew it wouldn’t suck!

Domaine Chatelain 2010 Petit Chablis

Domaine Chatelain 2010 Petit Chablis

When people tell me they hate chardonnay, my first response is to pour them a glass of Chablis. Often called the truest expression of the grape, Chablis is typically unoaked, does not see malolactic fermentation that would wine that buttery mouthfeel and palate, and is crisp, clean and mineral driven. The Domaine Chatelain 2010 Petit Chablis is a great example of that. For $18, this wine offered a great expression of Chablis, with notes of pear and apple, or what we described as orchard fruit on the show, with a medium body and good acidity which comes through on the palate as a citrus note. The wine had a nice, long finish, which meant after you swallowed, you still had some of the flavors in your mouth, and that would interact nicely with your next bite of food. The body of the wine will stand up to the rich Thanksgiving day feast, and the acidity makes it very food friendly. It’s well balanced, and it will be a welcome addition to your holiday meal. I picked this wine up, as well as the next two, at Total Wine and More in South Florida.

Seven Peaks 2009 Pinot Noir

Seven Peaks 2009 Pinot Noir

Pinot Noir is a wine that works well with almost any meal. It’s typically light enough to go with white meats, but acidic and heavy enough to go with beef if you want. The Seven Peaks is produced by Deloach, makers of fine Russian River Valley Pinot Noir. The Seven Peaks had good fruit, berry and strawberry, with a little spice on the finish. It probably isn’t going to wow Burgundian pinot noir fans, it was a bit concentrated and jammy for my palate, the weight and acidity, again, make it a great wine for your Thanksgiving feast. Additionally, for only $9.99, this is a wine that not only works for a holiday meal, but also works for every day. It did open and soften a little with air, and I think your experience will change, in a good way, as you sip this throughout the evening.

Sobon Estate 2009 Hilltop Zinfandel

Sobon Estate 2009 Hilltop Zinfandel

Finally, we looked at the Sobon Estate 2009 Hillside zinfandel. One of the lower priced Sobon wines at $9.99, there is a lot of value in the bottle. A mix of estate fruit and purchased fruit, this zinfandel is rich and jammy, offering big berry fruit, while not being over the top. At 14.5% alcohol by volume, it’s alcohol restrained and balanced, offering a very nice glass of wine for the price. It’s medium to full bodied, and has a nice finish of spices that balance the fruit on the front end of the palate. While not my favorite Sobon Estate Zinfandel, as I prefer the slightly more expensive Cougar Hill or Rocky Top for $16, this red wine is going to work nicely on Thanksgiving. As a matter of fact, Jason from the By The Glass Show team said it was going to be his pick for the holiday meal. It’ll work nicely with turkey, pair with cranberry sauce, and probably stand up to any heavier foods you serve as well. It’s also a very nice sipping wine, and you’ll enjoy it long after the meal is done.

I’ll be back tomorrow with three more wines for Thanksgiving that I’ll be talking about on CBS12. Only one grape is a repeat, and it’s a very different wine, so be sure to come back and check it out! You can also catch my By The Glass Show visit online!

Weekend Wine Recommendation – Chilensis Pinot Noir

TGIF Weekend Wine Recommendation

TGIF Weekend Wine Recommendation

As the weekend rolls in, many of you are looking for a nice bottle of wine to unwind with. There are many options of course, and almost every one of them is a good one.  If you are looking for something new to try, and are a fan of red wine, then I have a great recommendation to kick off the weekend. It’s no secret that I’m a fan of wines from Chile. They offer great value, have a wide range of options from Sauvignon Blanc to Cabernet Sauvignon to Carmenere and Pinot Noir.  Yes, Chile, a very hot and dry place, is producing cool weather Pinot Noir now. And they’re doing it well in many cases.  I was able to taste four Pinot Noir wines from Chile recently, and enjoyed them all.  Today’s recommendation is not one of those four, but I think it’s a great wine, especially for the price.  For under $10, you can get a nice Pinot Noir to sip and savor as you put your feet up and relax this weekend.

Chilensis 2009 Reserva Pinot Noir

Chilensis 2009 Reserva Pinot Noir

The Chilensis 2009 Reserva Pinot Noir can be found in most wine stores and grocery stores. It comes in at $9.99 locally, and that puts it within almost everyone’s wine budget. It’s a medium bodied red wine, which makes it a perfect summer wine. The palate has red fruit, from strawberry to dark berries, with a little smoke and earth that Pinot Noir is known for. The Chilensis Pinot Noir will go perfectly with most any food you want to pair it with, whether that’s cedar plank salmon on the grill, burgers, dogs, or salads for summer. However, this wine has become a staple at our house, and we just love to sip on it slowly and enjoy.

If you try the Chilensis Reserva Pinot Noir, let me know your thoughts. Cheers to a great weekend!