5 Pairing Tips for Turkey Day 2014

Those of you who shop with us know that we just love food and wine pairing so helping to make your selections for holiday meals is a real treat. What should you drink with all of those sides and mounds of turkey? There are so many answers to that question that sometimes the best choice would be to open a bubbly, white, red and rose, put them on the table and let people chose for themselves because it’s all about personal preference!

Every year I give a few pairing tips and recommendations from our staff.   We've chosen traditional and some more adventurous options at different price points so there is something for palate and every wallet.  Each of the wines will have a tag with our silly turkey photo above to let you know who picked it and if you purchase any 4 of these wines for your celebration, we’ll give you a 10% discount.  Here's a sampling of our picks, but you'll find lots more when you come in to shop...

1.  For the wide array of flavors on the Thanksgiving table, sparkling wines are a no-brainer. Bright acidity, fruit and yeasty undertones make bubbly extremely food-friendly. Especially good are Brut Rosé and Blanc de Noir, which can take you from the lox or chevre hors d'oeuvre to the vinaigrette salad right through the turkey and potatoes and onto the pie. The Pinot Noir in these wines provide body, some tannin for texture, red-fruit character, complexity and acid balance. And in general, the bubbles and the wine's acidity can help cleanse your palate and get you ready for the next course!

Our Picks: Budget Conscious (under $12) Matt: Florinda Cava
Solid Values ($12-$29) Kimi: Jean Paul Brunn FRV; Casey: Gerard Bertrand Rose' Cremant
Indulgent ($30 and up) Beth:  J. Lasalle Rose Brut Champagne, Adam: Monte Rossa Franciacorta; Tarani: De Sousa Brut Champagne

White wines with lively fruit and acidity and little to no oak are also versatile. With its aromas and flavors of citrus, apple and pear and zippy acidity plus herbal notes, Sauvignon Blanc pairs with everything from butternut-squash soup to green salad to turkey with a dressing made of briny oysters and herbs. Even notoriously tough-to-pair Brussels sprouts will sing with Sauvignon Blanc. Alsatian and German whites like Rieslings, Gewurtztraminer, Pinot Gris with their tropical fruit, citrus, green-apple, pear and mineral notes combined with thirst quenching acidity, work with almost any Thanksgiving dish except the cranberry sauce.

Our Pick:  Budget Conscious (under $12) Adam: 2013 Nobilissima Pinot Grigio; Beth: 2013 Marcato I Prandi Soave
Solid Values ($12-$29) Tarani: 2012 Domaine Flaugergues Blanc; Kerry: 2013 Alessandro Bianco del Borgo Viognier, Erin: 2013 Groiss Gruner Veltliner
Indulgent ($30 and up)  Kimi: 2009 Deux Montille Rully; Kerry: 2011 Alice & Olivier de Moor Chablis

Fruity reds and dry rosés are a favorite "go-to" pick for Thanksgiving. They bring soft, easy drinking affordability to the table that's perfect for the variety of flavors and large group setting that Thanksgiving brings. With their bright fruit flavors, they can perk up the milder dishes and enough have structure to hold their own with the more robust courses made with sausage and herbs. As an alternative, a good Dolcetto or lighter style Barbera and a young Etna Rosso can offer similar characteristics and are real crowd pleasers.

Our Pick: Budget Conscious (under $12) Kimi: 2012 Honoro Vera Monastrell; Matt: 2012 Castello Monjardin Garnacha
Solid Values ($12-$29) Casey: 2011 Kyklos Agiorgitiko;  Kerry: 2012 Vino Lauria Frappato;  Erin: 2011 L'Argentier Cinsault
Indulgent ($30 and up)  Beth: 2012 Caciorgna Etna Rosso

Bigger reds with spicy, dark fruit and berries like Syrah and Zinfandel can bring out the best in cranberry sauces as long as the wine has soft tannins and ripe, forward fruit and the sauce is balanced -- moderately tart and not too sweet.

Our Picks:  Budget Conscious (under$12) Casey; 2012 Delas Frere Ventoux
Solid Values ($12-$29) Adam: 2011 Complicated Red; Kimi: 2011 Vina Robles Petit Syrah; Erin: 2012 Bastide Miraflors
Indulgent ($30 and up) Tarani: 2010 Mont Redon Chateaneuf du Pape; Beth: 2007 Dominio IV Syrah

The most popular single wine to choose for Thanksgiving is Pinot Noir. This versatile varietal has tangy red fruit of strawberry and cherry, with nice acidity to balance and low levels of tannin. With elegance and a touch of earthiness, Pinot Noir will subtly support most things on the Thanksgiving table without overpowering them. Cranberry sauce and dessert are exceptions again, with the sauce too tart and the dessert too sweet.

Our Pick:  Budget Conscious (under $12) All Staff: 2012 Sea Glass Central Coast Pinot Noir
Solid Values ($12-$29) Matt: 2012 Dominio IV;  Adam: 2010 Daniel Rion Cote de Nuit; Tarani: 2012 Sean Minor 4 Bears; Kerry: 2010 Brella Willamette Valley
Indulgent ($30 and up) Beth: 2008 Carlton Hill Yamhill Pinot Noir;  Casey: 2009 Domaine du Meix-Foulot Mercurey 1er Cru; Erin: 2010 Moises Yamhill Carlton

So there you have it! But remember the most important thing is to drink wines that make you happy with people that make you smile, because that is what it's all about!

Cheers and Happy Thanksgiving to All of You!!

5 Pairing Tips for Turkey Day

 

Those of you who shop with us know that we just love food and wine pairing so helping to make your selections for holiday meals is a real treat. What should you drink with all of those sides and mounds of turkey? There are so many answers to that question that sometimes the best choice would be to open a bubbly, white, red and rose, put them on the table and let people chose for themselves because it’s all about personal preference!

Every year I give a few pairing tips and recommendations from our staff.   We've chosen traditional and some more adventurous options at different price points so there is something for palate and every wallet.  Each of the wines will have a tag with our silly turkey photo above to let you know who picked it and if you purchase any 4 of these wines for your celebration, we’ll give you a 10% discount.  Here's a sampling of our picks, but you'll find lots more when you come in to shop...

1.  For the wide array of flavors on the Thanksgiving table, sparkling wines are a no-brainer. Bright acidity, fruit and yeasty undertones make bubbly extremely food-friendly. Especially good are Brut Rosé and Blanc de Noir, which can take you from the lox or chevre hors d'oeuvre to the vinaigrette salad right through the turkey and potatoes and onto the pie. The Pinot Noir grapes in these wines provide body, some tannin for texture, red-fruit character, complexity and acid balance. And in general, the bubbles from natural carbonation from the yeast, combined with the wine's acidity, help cleanse the palate for the next course.

Our Picks: Budget Conscious (under $12) Matt: La Poema Cava; Beth: Montmartre Sparkling; 
Solid Values ($12-$29) Beth: Ca'Vittoria Rose' Prosecco; Erin: Gerard Bertrand Cremant di Limoux Rose'; Casey: Domain Spiropoulos Ode Panos Brut; Kerry: Graham Beck Sparkling Brut Rose';
Indulgent ($30 and up) Kimi:  Devaux Cuvée Rose Brut Champagne

White wines with lively fruit and acidity and little to no oak are also versatile. With its aromas and flavors of citrus, apple and pear and zippy acidity plus herbal notes, Sauvignon Blanc pairs with everything from butternut-squash soup to green salad to turkey with a dressing made of briny oysters and herbs. Even notoriously tough-to-pair Brussels sprouts will sing with Sauvignon Blanc. Alsatian and German whites like Rieslings, Gewurtztraminer, Pinot Gris with their tropical fruit, citrus, green-apple, pear and mineral notes combined with thirst quenching acidity, work with almost any Thanksgiving dish except the cranberry sauce.

Our Pick:  Budget Conscious (under $12) Erin: Herencia Altes Blanco; Kimi: Six Hats Chenin Blanc
Solid Values ($12-$29) Adam: 2012 Vina Robles White 4; Matt:  2011 Affinitas Furmint; Casey: 2011 Montintin Sancerre; Beth: 2011 Causse Marines Les Greilles; Kimi: 2010 Conreria d'Scala Dei Les Brugueres Priorat Blanco; Kerry: 2011 Albert Mann Gewurtztraminer
Indulgent ($30 and up)  Beth: 2011 Maison Roche de Bellene Saint-Aubin


Fruity reds and dry rosés are a favorite "go-to" pick for Thanksgiving. They bring soft, easy drinking affordability to the table that's perfect for the cornucopia of flavors and large group setting that Thanksgiving entails. With their bright fruit flavors, they can perk up the milder dishes and enough have structure to hold their own with the more robust courses made with sausage and herbs. As an alternative, a good Dolcetto or lighter style Barbera can offer similar characteristics and are real crowd pleasers.

Our Pick: Budget Conscious (under $12) Casey: 2012 J. Ramos Loios Red; Matt: 2011 Honoro Vera Garnacha 
Solid Values ($12-$29) Beth: 2011 Velenosi Lacrima di Morro d'Alba; Kimi: 2012 Methven Family Gamay;  Kerry: 2010 Bellanotte Conte Lucio Pinot Grigio Ramato; Erin: 2010 L'Argentier Cinsault
Indulgent ($30 and up)  Beth: 2007 Travaglini Gattinara;  

 Bigger reds with spicy, dark fruit and berries like Syrah and Zinfandel can bring out the best in cranberry sauces as long as the wine has soft tannins and ripe, forward fruit and the sauce is balanced -- moderately tart and not too sweet.

Our Picks:  Budget Conscious (under$12) Beth: 2012 Roure Setze Gallets
Solid Values ($12-$29) Kimi: 2009 Vina Robles Petit Syrah; Erin: 2011 Juan Gil Monastrell; 
Adam: 2011 Clos de Caveau Vacqueyras; Casey: 2009 Allegrini Palazzo Della Torre
Indulgent ($30 and up) Matt: 2006 Marques di Grinon Petit Verdot; Adam: 2011 Vending Machine Wine Double Shotgun

The most popular single wine to choose for Thanksgiving is Pinot Noir. This versatile varietal has tangy red fruit of strawberry and cherry, with nice acidity to balance and low levels of tannin. With elegance and a touch of earthiness to lend complexity, Pinot Noir will subtly support most things on the Thanksgiving table without overpowering them. Cranberry sauce and dessert are exceptions again, with the sauce too tart and the dessert too sweet. Something a little more adventurous, but with a similar profile could be an Etna Rosso or a Sicilian Cerasuolo.

Our Pick:  Budget Conscious (under $12) Beth: 2012 Sea Glass Central Coast Pinot Noir 
Solid Values ($12-$29) Matt: 2009 Dominio IV - Oregon;  Kimi: 2011 Banshee - Sonoma; 
Adam: 2010 Saintsbury - Carneros; Casey: 2011 Sean Minor 4 Bears - Central Coast 
Indulgent ($30 and up) Beth: 2008 Moises Dundee Pinot Noir - Oregon; Erin: 2007 Amalie Roberts Vintage Debut - Oregon; Casey: Anne & Herve Sigaut Chambolle-Musigny

So there you have it! But remember the most important thing is to drink wines that make you happy with people that make you smile, because that is what it's all about!

Cheers and Happy Thanksgiving to All of You!!

2011 Thanksgiving Hit List

Those of you who shop with us know that we just love food and wine pairing so helping to make your selections for holiday meals is a real treat. What should you drink with all of those sides and mounds of turkey? There are so many answers to that question that sometimes the best choice would be to open a bubbly, white, red and rose, put them on the table and let people chose for themselves because it’s all about personal preference!

Every year I give a few pairing tips with recommendations from our selection.  To spice things up a bit this year I've asked everyone on staff to make their personal picks.   We’ve chosen traditional and some more adventurous options at different price points so there is something for palate and every wallet.  Each of the wines will have a tag with that silly turkey photo above and if you purchase any four of these wines for your celebration, we’ll give you a 10% discount. And we’ll be featuring 3 of these wines in our Wednesday Nite Flites so come in and try a few to see if they'll suit your menu!

1.  For the wide array of flavors on the Thanksgiving table, sparkling wines are a no-brainer. Bright acidity, fruit and yeasty undertones make bubbly extremely food-friendly. Especially good are Brut Rosé and Blanc de Noir, which can take you from the lox or chevre hors d'oeuvre to the vinaigrette salad right through the turkey and potatoes and onto the pie. The Pinot Noir grapes in these wines provide body, some tannin for texture, red-fruit character, complexity and acid balance. And in general, the bubbles from natural carbonation from the yeast, in concert with the wine's acidity, help cleanse the palate for the next course.

Our Picks: Beth: Laetitia Sparkling Rose, $24.50; Mike: Nicolas Feuillate Champagne, $34.99; Matt:  Segura Viudus Reserve Cava, $9.99;  Kerry: Gosset Brut Excellence, $49.99; Michelle: Basca Cava, $17.99

White wines with lively fruit and acidity and little to no oak are also versatile. With its aromas and flavors of citrus, apple and pear and zippy acidity plus herbal notes, Sauvignon Blanc pairs with everything from butternut-squash soup to green salad to turkey with a dressing made of briny oysters and herbs. Even notoriously tough-to-pair Brussels sprouts will sing with Sauvignon Blanc. Alsatian and German whites like Rieslings, Gewurtztraminer, Pinot Gris with their tropical fruit, citrus, green-apple, pear and mineral notes combined with thirst quenching acidity, work with almost any Thanksgiving dish except the cranberry sauce.

Our Pick:  Mike: 2009 August Kessler R Kabinett Riesling, $14.50;  Matt: 2009 Vending Machine Winery Loula's Revenge, $25.99;  Beth/Michelle: 2009 Királyudvar Tokaji Furmint Sec, $19.99; Kerry:  Chehalem Chemistry, $14.50

Serious dry rosés made from Pinot Noir, Sangiovese, Syrah or Mourvedre grapes or blended proprietary rosés have acidity to balance the citrus, red and stone fruits and usually sport structure and a long finish but light tannins.


Our Pick: Mike/Michelle: 2010 Taburno Aglianico Rosato, $14.99; Matt: 2010 Codici Rosato, $11.99; Beth/Kerry: 2010 Belle Glos Pinot Noir Rose, $19.99;

Fruity reds like Beaujolais are a favorite "go-to" pick for Thanksgiving. They bring soft, easy drinking affordability to the table that's perfect for the cornucopia of flavors and large group setting that Thanksgiving entails. With their bright fruit flavors, they can perk up the milder dishes and enough have structure to hold their own with the more robust courses made with sausage and herbs. As an alternative, a good Dolcetto or lighter style Barbera can offer similar characteristics and are real crowd pleasers.

Our Pick: Mike: 2007 Cascina Delle Rose Dolcetto, $16.99;  Matt: 2009 Santo Cristo Garnacha, $9.99; Michelle 2010 Pierre Chermette Beaujolais, $15.99; Beth: 2009 Centonze Frappato, $15.99; Kerry: 2009 Palacios Petalos, $22.99

Syrah and Zinfandel have the spice, dark fruit and berries to bring out the best in cranberry sauces as long as the wine has soft tannins and ripe, forward fruit and the sauce is balanced -- moderately tart and not too sweet.  An alternative could be some of the spicy reds from Southern Italy.

Our Picks:  Mike/Beth: 2009 CS Cellars Vindetta, $19.99;  Matt: 2006 Cellar Masroig Sycar, $21.50; Michelle: 2009 Marietta Sonoma County Zinfandel; Kerry: 2007 Constant-Duquesnoy Vinsobres $20.99

The most popular single wine to choose for Thanksgiving is Pinot Noir. This versatile varietal has tangy red fruit of strawberry and cherry, with nice acidity to balance and low levels of tannin. With elegance and a touch of earthiness to lend complexity, Pinot Noir will subtly support most things on the Thanksgiving table without overpowering them. Cranberry sauce and dessert are exceptions again, with the sauce too tart and the dessert too sweet. Something a little more adventurous, but with a similar profile could be an Etna Rosso or a Sicilian Cerasuolo.

Our Pick: Mike: 2009 Dominio IV Love Lies Bleeding, $22.99;  Matt: 2009 Apaltagua Pinot Noir, $10.50; Michelle: 2009 Stoneleigh Pinot Noir, $14.50; Beth: 2008 Moises Holmes Hill Pinot Noir, $36.99; Kerry: 2010 Terre Nere Etna Rosso, $18.50
 
So there you have it! But remember the most important thing is to drink wines that make you happy with people that make you smile, because that is what it's all about!

Annual Thanksgiving Hit List

Those of you who shop with us know that we just love food and wine pairing so helping to make your selections for holiday meals is a real treat. What should you drink with all of those sides and mounds of turkey? There are so many answers to that question that sometimes the best choice would be to open a bubbly, white, red and rose, put them on the table and let people chose for themselves because it’s all about personal preference!

Here are a few pairing tips and recommendations from our selection. We’ve picked traditional options at different price points so there is something for every wallet. And for those of you feeling a bit more adventurous, I've thrown in a few non-traditional choice as well, which is more along the lines of what we'll be drinking on turkey day! The wines will have a special “holiday pick” tag on the shelves and if you purchase any four of these wines for your celebration, we’ll give you a 10% discount. And we’ll be featuring 5 of these wines in our Tuesday Night Holiday Wines Tasting, so come in and try to see what will best suit your menu!

For the wide array of flavors on the Thanksgiving table, sparkling wines are a no-brainer. Bright acidity, fruit and yeasty undertones make bubbly extremely food-friendly. Especially good are Brut rosé and Blanc de Noir, which can take you from the lox or chevre hors d'oeuvre to the vinaigrette salad right through the turkey and potatoes and onto the pie. The Pinot Noir grapes in these wines provide body, some tannin for texture, red-fruit character, complexity and acid balance. And in general, the bubbles from natural carbonation from the yeast, in concert with the wine's acidity, help cleanse the palate for the next course.

Our Pick: Pierre Sparr Cremant de Alsace Rosé, $18.99; Schramsberg Rosé, $32.99 or Taittinger Cuvee Francais, $44.99

White wines with lively fruit and acidity and little to no oak are also versatile. With its aromas and flavors of citrus, apple and pear and zippy acidity plus herbal notes, Sauvignon Blanc pairs with everything from butternut-squash soup to green salad to turkey with a dressing made of briny oysters and herbs. Even notoriously tough-to-pair Brussels sprouts will sing with Sauvignon Blanc. Alsatian and German whites like Rieslings, Gewurtztraminer, Pinot Gris with their tropical fruit, citrus, green-apple, pear and mineral notes combined with thirst quenching acidity, work with almost any Thanksgiving dish except the cranberry sauce.

Our Pick: Drytown Sauvignon Blanc, $12.99; Sineann Pinot Gris, $18.99; Pierre Sparr Riesling, $14.99, Vino Noceto Pinot Grigio, $16.99, Caseglio Arneis, $16.99

"Serious" dry rosés made from Pinot Noir, Sangiovese, Syrah or Mourvedre grapes or blended proprietary rosés have acidity to balance the citrus, red and stone fruits and usually sport structure and a long finish but light tannins.


Our Pick: Houchart Rosé de Provence, $14.99; Terre Nere Rosato, $17.99

Fruity reds like Beaujolais are a favorite "go-to" pick for Thanksgiving. They brings soft, easy drinking affordability to the table that's perfect for the cornucopia of flavors and large group setting that Thanksgiving entails. With their bright fruit flavors, they can perk up the milder dishes and enough have structure to hold their own with the more robust courses made with sausage and herbs. As an alternative, a good Dolcetto or lighter style Barbera can offer similar characteristics and are real crowd pleasers.

Our Pick: Pierre Chermette Beaujolais, $15.99, Paitin Dolcetto, $15.99, Castello Poggio Barbera, $15.50

Syrah and Zinfandel have the spice, dark fruit and berries to bring out the best in cranberry sauces as long as the wine has soft tannins and ripe, forward fruit and the sauce is balanced -- moderately tart and not too sweet.

Our Pick: Drytown Red on Red, $12.99; Driven Primativo, $26.99; Nicholson Ranch Syrah, $19.99; Runquist 1448, $16.50.

The best single wine to choose for Thanksgiving is Pinot Noir. This versatile varietal has tangy red fruit of strawberry and cherry, with nice acidity to balance and low levels of tannin. With elegance and a touch of earthiness to lend complexity, Pinot Noir will subtly support most things on the Thanksgiving table without overpowering them. Cranberry sauce and dessert are exceptions again, with the sauce too tart and the dessert too sweet. Something a little more adventurous, but with a similar profile could be an Etna Rosso or a Sicilian Cerasuolo.

Our Pick: Ramspeck Pinot Noir, $15.99, Surh Luchtel Russian River Pinot Noir, $24.99; Moises Yamhill Carlton Pinot Noir, $39.99; Paul Garaudet Monthelie, $27.99
Planeta Cerasuolo, $23.99,  Frank Cornelissen Contadino Etna Blend, $28.99

So there you have it! But remember the most important thing is to drink wines that make you happy with people that make you smile, because that is what it's all about!

No Cop-Outs, Following My Heart on Turkey Day!

I just finished my post on our Thanksgiving Hit List of food and wine pairings for your holiday meals, so it got me thinking about what we will be drinking. And I started to feel like I took the easy way out, as do most wine/food writers, suggesting all of the classic pairings when I knew that I personally would probably not be drinking any of those wines. While it would be lovely to bring the traditional Champagne, nicely followed by an Alsatian Riesling or Oregon Pinot Gris and finished off with a beautiful red Burgundy, my heart, of course, is always in Italy. Why play it safe just because everyone else does? After all, isn't that what this business is all about for me, finding those obscure varietals, interesting producers and unlikely choices that the average wine drinker would probably not even know about or where to get? So, here I am writing another post, take it or leave it, on what I really want to drink on Thanksgiving day!

We've been invited by friends to go to the beach for turkey day with our only responsibility being that of bringing the wine. We'll be working late on Wednesday so that, unfortunately, leaves no time for cooking and makes bringing the wine an easy task. It will be the usual fare, no Italian influence here, just good old American food.

Sparkling was the easiest choice. Thanks to our friend Jared at International Wine and Spirits, we just received a case of the Murgo Sparkling wines from the slopes of Mount Etna in Sicily. Made with Nerello Mascalese grown volcanic soils these are the most unique bubblies I've tasted in a while. The Brut greets you with crisp apples and yeast on the nose with bright citrus tones on the palate and a wonderfully long finish. The rose, also of Nerello Mascalese, has delicious cherry, red fruits and a delightful mineral, almost smoky finish. It will be a hard choice, so I'll most likely take one of each...

Whites become a little more difficult to chose because there are SO many amazing Italian white food wines. The first that comes to mind is the Bastianich Vespa Bianco, a blend of 45% Chardonnay, 45% Sauvignon and 10% late-harvested Picolit. Stone fruit intertwined with smoke and a touch of earthiness; somehow fat and crisp at the same time. But then there is also the Fontanabianca Arneis with its concentration of plump, ripe fruit and distinct white spice, lively acidity and notes of yellow peach in the finish. And I can't forget the wine I just tasted the other night with Matt Lirette, a 2010 Tre Bicchieri winner, the Rocca del Principe Fiano di Avellino. It greets you with pretty scents of flowers and soft apricots with that tell tale touch of smoky minerality exhibited by wines born out of volcanic soils. So, this will be a hard choice, but one or two of these will be coming with us!

I knew which red I would drinking on Thanksgiving day the first time I tasted it at the Planeta winery in Sicily. The Planeta Cerasuolo is a delightful wine is named for its remarkable color as cerasuolo means "cherry red" in Italian. Made from two local grapes, the Frappato imparts ripe berry flavors and freshness, while the Nero d'Avola gives it a supple tannic structure, richness and intensity. It offers an immediate bright cherry fruit component that dominates the aromatics, but then gives way to the blacker, earthier fruits of the Nero on the palate. Soft, supple, fresh and lively it is a wonderful change for Pinot Noir lovers looking for something on the wild side! A GREAT pick for Thanksgiving, it will really shine with turkey and cranberries!

So there you have it, my true picks for holiday wines for those of you adventurous enough to care! Have a great holiday no matter what you drink!