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Locations Wine OR 4- The Sugar Ray of Pinot Noir?

20 May

Locations Wine OR 4, Willamette Valley, Oregon, USA.  15% ABV, SRP $20/Bottle.

 

Color is a dazzling, translucent red with a pale magenta center ebbing into a deep salmon. It’s quite a glorious color, that my photography can only hint at. The nose invites you to drink deep with aromas of cherry, red plum, eucalyptus & menthol, and just a hint of forest floor. On the palate: mature fruit is on the forefront with beautiful acidity. Secondary notes of spice box, granite, dust, chalky clay, and sodium follow up with a medium finish. This wine is simply gorgeous; 100% pinot noir, but it has a strong mid palate and solid back palate. It’s still a medium-bodied wine overall, but it is without doubt a decadent, muscular pinot that kicks ass, perhaps best compared to Sugar Ray Robinson, the famous welterweight and middleweight boxing champion?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I was surprised by the 15%ABV, usually I complain about alcohol levels this high but this wine made me cry for more.
Where are you going to find a killer Oregon Pinot blend from Dave Phinney for an SRP under 20$/bottle? BOOM. I already tried to find more, and my closest vendor was sold out. (I found another!) This stuff is amazing wine, at a tremendous value, period.

 

If you have read my reviews of other Location Wines, you’ll know that normally I enjoy Dave Phinney’s wines over the course of a week with a few family members who love red wines… well, that was not the case with this one. I opened it for a quick taste and was floored by the wine. Admittedly, I drank half the bottle after opening, and the remainder on the next evening, keeping this amazing juice entirely for myself. Don’t worry, I’ve already bought enough to share. But it’s rare for me to have this kind of fanatic reaction to a wine, where I will pour a one pounce taste, then two more ounces, then several more ounces just because I’m enjoying the wine so much.

Since I’m a fan of drinking what you like, I’m going to figure out which of my local retailers can keep this on hand for me. So that when you come over to visit, I will know what you want to openthe wine that pound for pound, I can’t put back down. While I only met him once, I think that Sugar Ray would have approved.

 

à votre santé

 

Celebration Champagne: Laurent-Perrier Cuvée Rosé

25 Dec

Special events. Family celebrations. Holidays.

These are the days that try my soul.

Not because I’m surrounded by family, but because I fret and stress about wines to serve.

I struggle with what people will appreciate, and who will enjoy it. I ask over and over: Will it be special? Will it be memory-making?

Enter celebration champagne. Celebration champagne is what I call the top-shelf champagne. It is the wine one selects when needing superior quality & consistency, and a buyer looks for a trusted history from a luxury brand name.  And what you get for your consideration is so worthwhile. There is a reason why we all love top-shelf champagne: It is simply divine, and can become the cornerstone in making an evening even more special when celebrating a rare occasion.

 

Laurent-Perrier Cuvée Rosé Brut NV Champagne. %12 ABV,  MSRP $99/bottle.

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The bottle itself reminds one of the brand’s historic maison, plus their longevity and consistency. Presented in a short, round bottle reminiscent of the glass-blown bottles of the 1600’s, the pink label completes the unmistakable design.

The wine is pale salmon in color with fervent and abundant tiny bubbles. The nose shows delightful red young fruit, baking spice, and rose bush. On the palate, the tongue is immediately refreshed by an elegant, effervescent mouthfeel while nuances of strawberry, young raspberry, and faint cherry bathe the palate. It is a distinct pleasure to taste and enjoy. 

Subtle, delicate, but complex.

Serious. Divine! GAME CHANGER!

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From a house of champagne founded in 1812, the non-vintage LP Cuvée Rosé has been made since 1968 using primarily traditional methods. 100% pinot noir grapes are picked, de-stemmed, crushed and macerated for 48-72 hours to insure the aromatics, flavor, and bright pink color from the pinot noir grapes before being bled away to cold storage via stainless steel tanks. Finally, a minimum of four years in the bottle prior to release.

I served this as the opening salvo at a holiday dinner party. It was not only one celebration but several: I was welcoming a friend, a fellow oenophile and fabulous wine writer, back to NYC after many years. She has undergone growth and change, and has not celebrated much recently other than passing huge milestones in her path. In addition to my friend Elizabeth, my daughter was back from college! So our family was together, plus my mother-in-law was welcoming two friends she has not seen for years, who are ALSO huge wine fans, living in Portland Oregon, the land of pinot noir.

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The Traveling Wine Chick shows off the color and joy gained from the LP Cuvée Rosé!

The response to this wine at dinner was perfect. Everyone who tasted this delightful, classic champagne was enthralled and captivated by its stunning flavors, gentle effervescence, and delectable balance. Even my beloved wife (who had only a sip of champagne at our wedding before putting down the glass for the night) had seconds on the Laurent-Perrier. It was light, refreshing, and breathtakingly flavorful; an angel dancing on the tongue. This is a true celebration champagne: a gorgeous example, elegant and balanced, in brut perfection.

 

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The evening’s wine lineup, including our celebration champagne, several aged bordeaux and a “unicorn” wine no longer made from retired Jura winemakerJacques Puffeney.

 

Perhaps opening a bottle of this champagne should be a celebration in itself.

 

à vôtre santé!

Red Wines from Canada

27 Nov

My business in Toronto is complete for the time being. But I was able to enjoy several Canadian wines, thanks to some wonderful friends and their suggestions! Below are reviews of two reds that showed solid character and winemaking skills in the inexpensive and moderate price ranges, including a solid value in high end organic wine! If you find yourself in Toronto, the West End has a great little place called Midfield Wine Bar & Tavern with a well-considered wine list and many small pours available via coravin. They carry a solid world selection, we finished the night with a bottle of Jura Désiré Petite L’Essen Ciel Arbois-Pupillin! If you missed it, here is a link to my post on Canadian white wines. Cheers! -JvB

Hidden Bench 2013 Pinot Noir VQA Beamsville Bench Unfiltered (Organic)
12.7%ABV, $28 CAD. 

Color is deep ruby with garnet center. Nose offer plum, and earth with a hint of eucalyptus. Black currants, cassis, and plum are primary with secondary notes of oak, granite, toasted almond, some vegetation and a touch of bitterness in what is a very pleasing finish. This pinot noir surprised me with full bodied flavor. It  would pair well with a somewhat heavier flavor profile than I’d expect for pinot, such as red meat, mushrooms, veal marsala, chicken in a gravy or with a touch more spice. Not only would a pinot lover enjoy this wine, but the wine lovers who like full bodied wines might find this pinot a new approach that they would enjoy.

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Henry of Pelham Baco Noir VQA, Ontario, CA 13%ABV, $15 CAD

Color shows deep ruby center with purple edging. The nose offers blueberry and black plum, notes of cedar, clove and allspice. On the palate dark blue fruit meets with a pleasing blend of black and sour cherries with high acidity and tart tannins. There is a touch more sugar than I am used to. It seems like the French -American hybrid Baco Noir grape (that has success growing in North America where the delicate and thinner-skinner pinot noir can not) might have a distant cousin in the concord grape in the barrel. It makes for a kind of rustic, although pleasing quality. The wine does not try to be anything elegant or fancy, but is a solid match for cured meat, pizza, poutine, and hearty cold-country food. I could totally see downing a bottle of this watching a hockey game.

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The nightly Coravin pour list at Midfield (above) and two unusual wines (below) found at Midfield!

 

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Feel free to share your favorite wines from Canada! 

à vôtre santé!

A Rosé By Any Other Name

4 Sep

Sanford 2015 Rosé of Pinot Noir, Sta Rita Hills, Lompoc, CA. 13.5% ABV, MSRP $30/bottle. Sample Provided by Terlato Wines.

Delicate salmon pink in color. Nose of fresh strawberries and honeysuckle. On the palate, young strawberries and searing acidity are a lovely match: the delicate but clean crisp and fresh flavors wash the back and palate leaving a hint of sweet strawberry and dried cranberries on the top palate while the mouth is left taut & thirsting for the next sip of wine or bite of food. Secondary notes include just a touch of heat, clay, limestone and sodium minerality with a steely focus and driven red fruit. Oh yum. This has the upfront, direct SMACK in the face of both flavor and acid that so many of the Provence rosés lack. What a lovely wine this is, and I’m also frustrated because my top three rosé wines have just had changed lineup. Dammit. Slide into home, Sanford. Nicely done.

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This is a spectacular rosé, and no wonder Steve Fennell hasn’t had time to warn me about this wine- he’s too busy making this estate grown baby, which is an offshoot from Sanford’s classic pinot noir grapes, while he’s making the dozen or so other wines to fill the demands of the wine club clientele.

Yum, and darn. There are so many great food pairing options for this wine, it’s easier to say “think pink!” than to start to list them. But I’ll try: appetizers, fish, salads, shellfish, pesto- and herb-based pastas, white meats, ratatouille, cheese, greek food…I could go on and on, and even my WIFE loves this wine. My real problem is: how do I sneak a case into my house without her seeing it?

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à votre santé!

Pinot and Oregon’s Panther Creek Cellars

20 Jun

For lovers of pinot noir, Ken Wright is the master of Oregon vinification. Wright founded Panther Creek Cellars in 1986, and his collaborator Tony Rynders, (celebrated for his work at Domaine Serene) took the reins as consulting winemaker at Panther in 2013 when Bacchus Capital Management acquired the operation. Together, management and winemaker strive for continued growth and excellence while seeking new heights and producing multi-faceted expressions of pinot noir as Panther Creek Cellars celebrates its 30th year.

With Panther Creek’s vineyards in six of Oregon’s greatest AVAs and nine iconic territories, Rynders has both the knowledge and the tools at hand to develop stunning wines, and a taste of them is all that is required to know that Panther Creek offers serious competition in quality wines.

 

Panther Creek 2014 Pinot Gris, 13%ABV, $20/bottle MSP

I’m normally reluctant about pinot gris made in the USA but Rynder’s Eola-Amity Hills AVA is closer to the Burgundian whites than some  would admit. While the 2013 showed as slightly more lush and creamy, the 2014’s expression is elegant and crisp with notes of golden delicious apple, lemon rind and honeydew melon. The medium-long finish has a savory balance between expressive fruit and zippy acidity with no barrel aging to cover imperfections. Delightful cold but beautiful as it warms and can show complete expression. It is becoming a solid value from Oregon in the $20 and under field.

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Panther Creek Single Vineyard 2014 Kalita Vineyard Pinot Noir. 14.3%ABV, $50/bottle MSP. 

Dark ruby in color; bright raspberry and cherry nose with green herbs; brisk cherry and red plum on the palate with subtle vanilla, baking spice, mineral and vegetal notes on the medium-long finish.  This beautifully feminine expression of pinot is fruit-forward with vibrant acidity, a gentle oak backbone and a complex mineral base of sedimentary soil. The jovial, friendly and well-spoken Arthur Kalita carries a jar of his Kalita soil to tastings (featured to the left of the bottle in the photo below) which is helpful to remember the layering flavors of the wine when the fruit and floral notes that drive it forward are capable of making you forget the complexity and beauty the Kalita vineyard offers in the bottle. If I were to cellar this, I’d expect it to be even more gorgeous and refined to classic perfection in six to ten years, as the ability is absolutely there for those who have the patience. Personally, I’d drink it now as the wine pairs gorgeously with a wide array of flavor profiles from meslcun-and-chicken sausage pizza, to Sockeye Salmon, but is brilliant on its own.

 

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Panther Creek 2014 Schindler Vineyard Pinot Noir

Offering a strong contrast to Kalita, the Schindler Vineyard provides a big, brawny and masculine expression of pinot noir. Deeper in color with a nose of massive black fruit, the palate proves dark black cherry, allspice and black pepper, and powerful acidity and tannins. To me, this is a pinnacle of age-worthy burgundy that can be enjoyed now while massive in proportion, or aged to a balance of perfection. The wine drinks gorgeously alone but simply sings with food, complementing duck, ribs, and beef tartare easily, bringing out additional floral notes as well as heavy tones of earth, cedar, granite and leather. A monumental wine that offers tremendous value in being affordable for those who love world-class pinot noir.  Thinking about joining an Oregon wine club? You should consider Panther Creek- I know I am!

 

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Robert & Janet Schindler, with whom I just loved hanging out with and chatting about wine, sound, and cochlear implants. Seriously! 

 

When it comes to single vineyard pinot noir and pinot gris, it is worth your time to check out Panther Creek Cellars and specifically the Schindler and Kalita vineyard wines. Rynders is crafting great wines, and I only expect them to get better in quality. Currently, they offer excellent expression of both the feminine and masculine sides of pinot noir, are very Burgundian in style for Oregonian wines, and sell at competitive price point.

Need more proof?  Just taste it- the proof is in the glass.

à votre santé!

 

Evening Land Sonoma Coast Pinot Noir

13 May

Evening Land Sonoma Coast Pinot Noir, 2012, Sonoma County, CA. 13.5% ABV, Street Price @ $35-40 online.   

Color is deep ruby with purple center. Nose offers African violet, cherry cola, and ripe red raspberry. In the mouth, fruit-forward black cherry, slightly sour raspberry and blackberry is matched by powerful acidity. Secondary notes of wet stone, gravel, chalk and loam while the medium finish maintains valiant fruit past its completion.

 

Evening Land Pinot

While digging through my cellar, I found a half case of this and had to open a bottle. I’m glad I did, but hope I can be patient enough to leave these resting until they are mature enough for the brilliant balance and depth that is possible with proper age. It tastes fun and vibrant now, but each sip screams of the potential it offers, like an angst-ridden teenager.

 

à votre santé!

The Beaune Ultimatum

9 Mar

Paul Croses Côte de Nuits-Villages 2011 Grand Vin de Bourgogne; Beaune, France. 13%ABV; $20/bottle from Garagiste.com. 

Color is a translucent and bright ruby with a rose center.  The nose shows cherries with a touch of funk, notes of fresh earth with sandstone. In the mouth the palate is rushed with bright acidity, young red cherries and raspberries with a hint of green vegetation, chalk, marle, limestone and cedar plank. The lengthy finish is surprising with multiple notes across the palate: minerality, young wood, dried fruit, and finally some beautiful floral notes that appear almost as an afterthought. A bright, delightful and young Burgundy that to my mouth feels adolescent yet tastes expensive.

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After a few minutes of air and a third sip, the nose has burned off the dark and earthy notes while the bright, fresh fruit remains. This is a classic, finely made burgundy capable of aging and ready for enjoyment or pairing, still at a far-below-market value, when competitive wines are fetching 2.5-5 times the price. If only I had purchased a case and not a few bottles. C’est la vie, more bottles to taste for my readers, no?

Et voilà, this wine has already made me start thinking in French. Malheureusement, il ne pas durera pas longtemps. On y va…

If you adore a delightfully bright and focused Burgundy with great potential to age, snap this up or come over and convince me to put a few planks of salmon on the grill and open my last bottle.

A vôtre santé! 

 

UnCorked from the Road! October 2015

26 Oct

Lately I’ve been on the road a good bit, both touring with various clients and doing city-specific events. While often we work 20 hour days on the road,  sometimes I actually get a night off where I can enjoy a great glass of wine or two.

In Atlanta, I went with co-workers to foodie destination Gunshow by chef Kevin Gillespie. We thoroughly enjoyed the southern-inspired options from the local chefs served dim sum style. The bartender runs a mean cart with artisinal drinks to make your mouth water.  My co-workers loved the toasted old fashioned (bourbon, bitters, burnt sugar, bruléed cinnamon, flamed orange) so much they had five of them. I had to taste the duke of earl (scotch, allspice, lime, lavender salt, ginger, earl grey) and was thoroughly pleased, but the wine of the evening for me was a Domain Chandon Pinot Noir, Carneros Napa 2012 (via internet from $24/bottle) 

The Chandon Pinot was a great foil to food with its smooth, velvety mouthfeel and was able to stand up to the strong spices of buffalo wings and kung pao while having enough acidity to cut through truffle grilled cheese, lamb, and short ribs.

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For the seafood options and dessert, I went another route: sparkling. I was wowed by  De Chancey’s Sparkling Chenin Blanc Vouvray 2012, an off-dry sparkler with gentle flavors of peaches and pear. Truly tasty with a hint of sweetness that made me want to drink it all day long. I will find this again, I promise you! It was fun to drink by itself but an ideal complement to the oyster and octopus dishes the chefs brought to our table, as well as the trio of desires we tasted. Fun!

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While working in San Francisco on a huge sports event, I managed to squeeze in dinner one night without a reservation by dining at the bar of Restaurant Gary Danko for a tremendous meal, great service and some stunning wine.

I started with Schramsburg Blanc de Blanc 2012 North Coast California Brut sparkling, made from 100% chardonnay. I was very pleasantly surprised with the old world approach to sparkling, this crisp, dry wine stands proudly among other great sparkling wines of the world with a delightful combination of delicate flavors – golden delicious apple, citrusy lime, and baked bread. It complemented courses of butternut squash soup and risotto wonderfully.

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The star of my meal was something I struggled with choosing from their fun and surprisingly expansive wine list (all kept on-site, which I found impressive, given that the restaurant only seats about 70). After much thought and some great conversation with two house somms, I decided upon a half bottle of a pinot to complement my fish and meat courses. The Francophile in me won out and I selected Domaine Drouhin-Laroze Gevrey-Cambertin 2011, which paired beautifully and complemented these dishes more than I could imagine. Excellent depth and balance, lovely fruit yet enough acidity to stand up to a hearty filet of beef with swiss chard, with solid tannins, delightful minerality- slate, limestone & chalky clay.  

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I finished the meal with four selections from Gary Danko’s cheese cart along with a glass of 2009 Château Laribotte Sauternes,  a delightful dessert wine that is very popular here with the fois gras course. On this evening, the Laribotte was an ideal final note to a delicious meal.

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A little food porn for you:

From Restaurant Gary Danko:

Risotte

Risotto

salmon

Salmon

boef

Filet of Beef w/ Duck Fat Potatoes

 

 

From Gunshow:

deconstructed beef pho

Beef Pho (Deconstructed)

Short RibShort Rib


Kung Pao Brussel

Kung Pao Brussel Sprouts

à votre santé!

Youngberg Hill Vineyards

16 Apr

Winemaker Wayne Bailey is a quiet, warm, and unassuming man. His radiant smile beams like the afternoon sun when he talks of his children: both of his daughters and his wines. He’s a farmer at heart, a man who loves the land, lives to grow great fruit, and who respects the earth- insisting on sustainability, biodynamics, and organics across the board. When I hear those three words together, it often makes me wonder if there might be a trade-off in quality to maintain the lofty objectives. Youngberg   In this case dear readers, I can attest that I experienced a greater appreciation for his lofty goals and dedication to sustainability, biodynamics and organics because the wines pay off in the mouth. And if like me, you are also a French wine snob, these wines might actually remind you of wines from Burgundy. Let me wax poetic another time, and let’s get to the wines!

Youngberg Hill 2014 Pinot Blanc, Willamette Valley, McMinnville, Oregon.  ABV 13.5%, MSRP $25/bottle.

Color: pale straw with a slight tinge of green. On the nose, I detected an initial smokiness that dissipated quickly (probably from travel) and a few moments later had gone with no lingering trace, instead my nose filled with melon and white pear. On the palate, bosc pear, apricot, and kiwi fruit meet solid acidity in a savory blend with a gentle rolling finish that shows hints of vanilla, fresh cedar, and clay. Overall, it drinks like a mature savory white with a neutral barrel sense, not buttery, and delicate enough to drink on its own but stellar when paired with food. Obviously fish or salads would be an easy pairing, but this Pinot Blanc stood up to spicy meatballs and gnocchi in a truffle cream sauce. I have to admit, I fell a little bit in love with this pinot blanc and wanted to steal the bottle to take back with me.  If you are  new and perhaps a little afraid of pinot blanc, this is THE wine to taste to try it out: a shining example of the grape that will make you want to drain your glass over and over again. IMG_1146

 

 

Youngberg Hill 2012 Cuvee Pinot Noir,  Willamette Valley, McMinnville, Oregon.  ABV 14.5%, MSRP $30/bottle.

Color is light purple with violet edging. On the nose: iris, rosebush, and a hint of black fruit. In the mouth, young black plum, black cherry, with a medium finish showing notes of pepper, clove, oak and silty clay. I was expecting a pinot with much brighter fruit and thought this wine is ideal to drink right now. Wayne explained to me that for the Cuvee, he made single vineyard barrels of two different grape clones with six- and seven-year old vines and blended the barrels together to make a wine that was approachable upon release (requiring less age). It works- it’s a “drink me now” wine that shows the fruit with a sense of maturity, good acidity and tannin. It sang with rich and savory dishes but I could also see this being great to watch the sunset on a picnic with a fruit and cheese basket while the kids play nearby, and lasting across dinner and with dessert.

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Youngberg Hill 2012 Jordan Pinot Noir, Willamette Valley, McMinnville, Oregon.  ABV 13.4%, MSRP $40/bottle.

From a four- acre plot planted in 1989 comes the single-vineyard “Jordan” Pinot Noir. Color is bright violet, while the nose shows gentle black cherry, vegetation, and hints of truffle and leather. In the mouth, fruit forward cherry and red raspberry with a better initial balance blend. I noticed significantly less spice than the Cuvee, while the finish is showing more complexity and more notes overall- with spice box, sandalwood, green pepper, slate and loam. The Jordan pinot is a wine to lay down and enjoy in 6-10 years when it will have subtle fruit and tons of complexity. This is a young thoroughbred that needs time to come into its own and will pay off beautifully down the road, but will require patience to get there. 

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As an independent winemaker, Wayne Bailey is someone to keep on your list of people to watch. Without fanfare and pomp, he simply demonstrates how much he loves the time spent in the vineyards by producing great fruit that in turn are used to make delightful wines. I’m glad I got to spend time with him and am looking forward to enjoying more of his products in the future, both in the short and long run.

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Have you tried Youngberg Hill wines? Please comment, and share your experiences with us! 

à votre santé!

That Time of Year: 2014 Thanksgiving Postmortem

29 Nov

For lovers of the grape, “holiday” means wine time! When chance put a perfect Halloween wine in my hands, I wrote about it (here). But this fall, I found myself somewhat reluctant to write about the biggest food holiday we celebrate: Thanksgiving. Every year I write about what I’m serving, and make suggestions to the myriad friends and lurkers who have come across me in person, at a wine event, on Facebook, WordPress, or via the ‘net. So why was I reluctant to talk about my plans for Thanksgiving wines this year?

*The four wines are I usually serve are: 1) a fun white, 2) a serious white, 3) a delicate red, and 4) a bold red. -JvB UnCorked

What would my four wines be thus year? Last year I had six wines, (one held in reserve for a guest who didn’t make the meal after all) but this year was a serious question. I’ve had some great wines over the summer and fall that made me re-think my choices.

Furiously working on the broadcast of the Thanksgiving Day Parade, and dinner was (thankfully) not at my home this year, yet the wine is still my domain. Because pre-production and broadcast equates to very long hours of hectic work, I planned to serve wines from my cellar, so that removed a lot of options from contention. I had been deep in thought about the stunning pinot noir wines I tasted from Santa Barbara and Central Otago, New Zealand this year. In SB County I had been impressed by Fess Parker, Cottonwood, Blair Fox, Au Bon Climat, and Ken Brown, -just to name a few of the SB wines. Some specific bottles were so shockingly good they just haunted me, such as the Dominio del Falcon from Sanford  as well as Pipeclay Terrace and Long Gully Pinots from Mount Difficulty, and wines from the Otago NZ crowd like Felton Road, Quartz Reef, Rippon, Amisfield, and Mud House.  

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I was also spoiled by a hot summer of killer treats, and these wandered into my thoughts as I considered what to serve.

Starting with the reds: the delicate red was in contention. I usually serve a bright and acidic pinot, gamay, or cru beaujolais but I kept returning to this crazy idea of serving an Aussie sparkling shiraz called The Red Brute from Bleasedale Vineyards I tasted earlier this fall. Sometimes I have to take a chance, right?

The serious red has lots of options but can be a tough choice, when you have my wine cellar. I have some nicely aged reds (like the 2000 Pomerol, or 1996 Cos D’estournel, and other earlier delights) but knowing the guests who would attend, I kept thinking that one of the 1.5L northern Rhône bottles I have on hand would pair best. The Pierre Gonon syrah is a juicy black currant delight with tons of darker notes of earth and leather, good acidity, and is a crowd pleaser. While I consider this vintage too young for a red meat entrée, given this meal, it will provide a perfect pairing, and I know people will adore it.

Having waffled on my traditions for those two, I have to sit back and slow down for a moment. There are three more wines I need to consider, one is the delightful rosé from Modus Operandi Wines that blows away most wine drinkers at the table. It always goes something like this:

Guest: “Sorry, I don’t like rosé.”

Me: “No problem, just humor me and take a tiny taste of this, then we’ll move on.”

Guest: “Oh, ok. (sip). Oh. Wow, that’s really good. May I have that?”

Me: “Of course!”

But having enjoyed so many great rosé’s this summer and fall, in my mind even my kick-ass Modus Operandi rosé was in question after being impressed by this inexpensive sleeper rhône rosé, Belleruche Rosé from the Côtes du Rhône just recently. I really enjoyed it, but was not sure it could stand up to the red meat in the soup or the savory flavors on its own. I decided to stick with my gut on this and transferred the Napa 2012 Modus Rosé from the rack in the cellar to the safety of my six-slot wine bag.

I also wondered about the red and white blend from Tess Vineyards that I found on Underground Cellars. It’s a little bit of a lot of things, and its fresh and light yet fruity and fun. But I feared a red/white blend would be too much of a challenge for some of the older & traditional crowd at the meal, so I decided to hold that for a tasting I’ll host  in the next few months.

Tgiving Reds

 

I needed a simple solution for at least ONE of my wines! So the “fun” white was easy: Leitz’ Dragonstone riesling from the Rheingau. It offers great minerality, white stone fruit, a touch of sweetness, and a crisp finish.

On to my final tough choice, the serious white. My go-to here is a Bordeaux blend, and my cellar has some great choices. I opened up a couple of crates and looked at options while thinking about the total wine lineup, and I went with a choice that for me seems out of left field:  I took a bottle of my ’09 Vintage Tunina from Silvio Jermann that is huge, rich and creamy.  I adore this classic IGT blend of white grapes, and I could not think of a better meal to pair it with that Thanksgiving dinner.

Tgiving Whites

 

I finally sat back and was able to breathe. This year’s Thanksgiving wines, all told. Wines from Germany, Italy, USA’s Napa Valley, Australia, and France: a true melting pot, just like NYC.  For me a few surprises, but lots of tradition. Something for every palate, and the only repeat is my favorite rosé.

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As I had hoped, when the day arrived, the wines were a hit. Everone who tried The Brute sparkling shiraz was surprised how savory, dry and refreshing it was, and both it and the rosé paired amazingly well with the first course, a beef vegetable soup, and the main meal. The Gonon Saint-Joseph was the crowd pleaser I expected, pairing beautifully with the meal, while the non-drinkers enjoyed the riesling and the vintage tunina held court nicely. My wife’s ninety-one year old uncle said to me, “you brought a lot of wine, you might have a little left over at the end of the meal”, but I told him not to worry. Like the leftovers from the meal, I was sure they would not last long.

à votre santé!

 

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