Choosing Wine for Any Big Event - Made Easy!

Perhaps the biggest of them all, there's little more personal than planning your wedding - and, for many, when it comes to what you're serving you want to nail it. We get it! What's more, we know you're not the only one. Beginning around Memorial Day each year we get numerous inquiries from couples who care about what wines they will serve at their wedding asking for help. They are often stressed to the max about choosing wines for their big day. In another week the emails with the same burning questions will emerge, this time to ensure company outings and family reunions are well cared for.

While some events have specifications which call for a one-on-one consult (or Pros like us behind the tasting station ;) many others are more streamlined. For the latter case, let's start with the most common criteria hosts present:

1.  User-friendly.   We want wines that everyone will enjoy, whether they are “usually” an X-wine drinker or not.

2.  Food-friendly.   We want the wines to work with what we’re serving, whether someone opted for the fish, BBQ chicken or tenderloin.

3.  Cost-effect.   We don’t want to serve anything “cheap”, but if we could keep things under(?!) or around $15 per bottle, our budget will thank you!

Good news - you can address all of these concerns in just 4 deliberate steps!

Streamline your offerings. There are reasons (yes, plural) themed, or “His and Her Cocktails” are so popular… It’s festive, for sure, and fewer options for guests tightens up your liquor order (read: budget), focuses consumption, AND expedites service! So approach wine offerings similarly and CHOOSE YOUR OWN “HOUSE” WINES: offering a sparkler plus a crowd-pleasing white and red (with maybe a beautiful dry rosé thrown in for good measure) will satisfy the majority (if not all!) of your guests. Remember, these distinct options offer enough variety themselves. So have fun with it! You could even come up with creative, personal or company-culture-derived names for each choice.

Pick a Perky White.  Wines with higher acidity are food-friendly by nature; and their mouthwatering effect also comes in handy when your boss' boss is bending your ear about that big project you're working on, or your best friend just got stuck talking to crazy Aunt Edna. Sauvignon Blanc works, sure(!), but one of our other party tricks is to select grape varietals  guests may not have ever heard of, let alone tasted. Case in point: as popular as Austrian Gruner Veltliner and Spanish Albarino are becoming, these are not grapes that everyone knows (though they should!). Offering something people have no expectations about means they just simply sip and enjoy.

Select a Smooth Red.  When it comes to selecting your red offering, you want something that strikes a middle ground – something not too bold and dry, and something not too light. You also want something that goes down smooooth – something with nice fruit and soft edges. Here again, a way to work around the grape varietal fatigue (aka I only drink Cab, Syrah, Merlot…) is to choose wines that are named for their region, with no varietal labeling evident. Smart picks are red wines from the Cotes du Rhone or Languedoc (fabulous, food-friendly, people-happy, French red blends) or wallet-friendly Spanish Rioja (the more expensive options often mean the wine has spent more time in oak barrels, which puts the wine into the “too bold” camp). These regions have prolific, 100% delicious options that are exceptional values!

Save on Bubbles.   Some say you should splurge in this category; we don’t necessarily agree. While you certainly can go all out, remember that the nuances a higher-priced bubbly offer could be lost in the equation. More often sparkling wine is consumed to add an additional festive flare.  And there are many great (dry, aka Brut) options from beyond Champagne, France that lend exactly the helping hand you desire, with plenty of Delight on offer at oh-so reasonable prices. For some suggestions beyond the usual suspects Cava and Prosecco, check out alternatives here and see below.

Have faith! Less is more, especially when you trot off the beaten path. With this approach you’ll be setting yourself up for success!

Dying for some specific recs in each of these categories?? No problem! For the next several weeks you can find some widely available wines that check the above boxes via the Pour Favor Wine Events list available on the DRYNC wine app.Need more ideas? Get in touch directly!

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Wine Pairs with Pop Tarts - and 6 other "cool" Back 2 School foods

Why should kids get to enjoy all the fun and excitement of back-2-school?!

Quite certainly, adults need a playground, too - one where play leads to innovation and reward.... If you are an event planner, conference/meeting "junkie", or just OITW (out in the world) you know that from cronuts to gourmet grilled cheese and everything in between, Chefs are having a blast in the ever-evolving, no-holds-barred 20Teens playground. The more kooky or 'old school classic', the greater the delighting riff for foodies and the casual consumer alike.

Whether an individual trend is coming (donuts, cronuts and Pop Tarts) or going (cupcakes!), wine has been around for 12 THOUSAND years. It has outlived every up and down - and it continues to find its place in our hearts.

Here are 7 Worthy Wine Pairings not only to get you through the first full week back to school, but that give you key street cred as you and your tastebuds get throttled into Hipdom!

Monday

Classic Peanut Butter & Grape Jelly: Festive and fruity Lambrusco

Gourmet Peanut Butter & Apricot Jam: Exotic and spiced Gewurtztraminer

Tuesday

Ants on a Log: Sassy, grassy Gruner Veltliner

Wednesday

Apple Cider Donuts: Appley, Pear-y, bright and lactic White Burgundy

Thursday

Sarma Pistachio Pop Tarts: Fleshy and zippy Spanish Albarino

Friday

Poutine: Gamey yet silky Cotes du Rhone Rouge

Saturday

Gourmet "Spanish Fig & Olive" Grilled Cheese, w/ grated Manchego cheese: bold yet refined Priorat or Montsant red

Sunday

Reinvented "BLT", aka zucchini latke, heirloom tomato and sweet corn custard w/bacon vinaigrette ~ Rustic and charming Nebbiolo

And, guess what?! These suggested wine pairings are just a starting point. There are many other fun directions to take, too. With wine, the options can be endless. So get out on the playground and start swinging!

Buying wines for your wedding - made easy!

This time of year in particular we get numerous inquiries from anxious brides and grooms who rightfully care about what wines they will serve at their wedding, but are stressed to the max about choosing them for their big day. While some weddings have specifications which call for a professional consult, many others are more streamlined. For the latter case, we thought it might be time to write up a few How To's to take the stress out of this project!  

The three most common criteria couples present to us:

1.  User-friendly: We want wines that everyone will enjoy, whether they are "usually" an X-wine drinker or not.

Tess

2.  Food-friendly: We want the wines to work with what we're serving, whether someone opted for the fish, chicken or tenderloin.

3.  Cost-effect: We don't want to serve anything "cheap", but if we could keep things under(?!) or around $15 per bottle, that would be great...

You can address all of these concerns in just a few steps:

TIP #1: Streamline your offerings

There are reasons (yes, plural) "His and Her Cocktails" are so popular... It's festive, for sure, and fewer options for guests tightens up your liquor order (read: budget), focuses consumption, AND expedites service! So approach wine offerings similarly and CHOOSE "HOUSE" WINES: by offering your sparkler plus a crowd-pleasing white and red (with maybe a beautiful dry rose thrown in for good measure), you will satisfy the majority (if not all!) of your guests. Remember, these three options offer enough variety themselves. So have fun with it! You could even come up with creative or personal names for each choice.

TIP #2: Pick a Perky White

Wines with higher acidity are food-friendly by nature; but their mouthwatering effect also comes in handy when your best friend just got stuck talking to crazy Aunt Edna or you've got dancing on the agenda. Sauvignon Blanc works, sure!, but one of our other "sneaky" tricks is to select grape varietals that guests may not have ever heard of, let alone tasted. Case in point: as popular as Austrian Gruner Veltliner and Spanish Albarino are becoming, these are not grapes that everyone knows (though they should!). Offering something people have no expectations about means they just simply sip and enjoy!

TIP #3: Select a Smooth Red

When it comes to selecting your red offering, you want something that strikes a middle ground - something not too bold and dry, and something not too light so that guests use that dreaded wine word "thin". You also want something that goes down smooooth - something with nice fruit and soft edges. Here again, a way to work around the grape varietal fatigue (aka I only drink California Cab...) is to choose wines that are named for their region, with no varietal labeling evident. Smart picks are red wines from the Cotes du Rhone (fabulous, food-friendly red blends) or wallet-friendly Spanish Rioja (the more expensive options often mean the wine has spent more time in oak barrels, which puts the wine into the "too bold" camp). Both of these regions have prolific, 100% delicious options that are exceptional values!

TIP #4: Bubbles!

Some say you should splurge in this category; we don't necessarily agree. While you certainly can splurge here, remember that the nuances that a higher priced bubbly offer are likely going to be lost in the equation. More often sparkling wine is consumed per tradition, or to add an additional festive flare.  And there are SO many great options from outside of Champagne, France that lend exactly the helping hand you desire, with plenty of Delight on offer at oh-so reasonable prices. For some suggestions beyond the happy usual suspects Cava and Prosecco, check out other alternatives here!

So now the question of quantity: how much is enough?

The good news is, there is a formula for this quandary! While consumption as a whole tapers off over the course of the festivities, some people will hit it harder as the evening progresses. Taper-ers tend to beat the Hard-hitters, but either way, if you assume one drink per person per hour* you'll have more than enough to go around.

There are five glasses of wine in every bottle, six when it comes to a sparkling wine toast.

So if you have 100 guests and a six hour event, figure 600 total drinks. Divide 600 by 5 to figure out how many bottles are needed (120) and then by twelve to get the number of cases needed (twelve bottles in a case) = 10 cases of wine. You can then decide how many cases of each wine you'd like to have on hand based on your knowledge of your guest list, wedding date and venue (e.g. more red wine drinkers than white, hot summer day under a tent vs. cold and wintery, etc.)

*Note:  This is number of DRINKS, not just wine. If you are serving beer, wine and liquor, estimate the number of wine drinkers and go from there to gauge your wine purchase. Alternatively, you can adjust the number of hours you think people will be drinking wine, e.g. cocktail hour (1.5 glasses) + dinner hour (1.5 glasses) + dancing (1 glass) = 4 wine drinks per person, or 400 total glasses = 80 bottles of wine = 7 cases (always round up).

With this approach you'll be setting yourself up for success! Now all you have to do is taste a few wines in each of these categories and make the final decision.

Stuck or have a bigger wedding wine quandry? Give us a shout! We'd be happy to help you navigate this component. Rebecca@Pour-Favor.com

thanksgiving wine ideas

For Thanksgiving you often think of Pinot Noir and Pinot Gris as "perfect" pairings. And in fact, those are the varietals that I almost always seek out for the big day in part because they are such a good match but also because it is an 'excuse' to spend the bigger bucks on a great red Burgundy or some incredible Alsatian PG. But Thanksgiving really is an open-ended wine pairing holiday. Like chicken, turkey offers a clean slate. It's like the tofu of the meat world; it's something that needs dressing up to have a real identity. As such, wine pairing is more about all the sides you are going to prepare - cranberry sauce, earthy root vegetables like brussel sprouts or creamed white onions, or sweet potatoes, or your mother's fruit salad (with marshmallows) that you have every year because it's "tradition". Yes, the Pinot family can take the fun on home with sides like these. But the world really is your oyster!

Here are a few other ideas to consider - and when I say consider, I mean who all is coming to dinner, what their preferences might be and how to keep everyone happy (sometimes the real objective at your holiday gathering)....

Whites  ~

White Burgundy, or the more affordable alternative, Macon Chardonnay. The thing about these wines is that Burgundy (and the surround areas where you can spend a few less dollars) offers a full, fleshy and fruit-forward experience that won't weigh you down. They are gently oaked wonders, which means that you can still bring Chardonnay (a familiar grape) to the table without bringing a bottle of buttery, wooded, BIG juice, that won't quite work with such a big meal. Clean, pure, fruit and citrus lift are a winning combination.

Albarino. Albarino is an incredibly versatile option that will pair with anything. Its low alcohol, terrific, sea-like minerality and bright acidity keep your guests, and your overindulgence, in check, and also offers a little something unique and enjoyable beyond "the usual suspects". While gaining in popularity, it is still a grape that not everyone knows. Few are likely to have a preconceived notion of what to expect - and whether they will like it or not. Chances are - they will, too.

Reds ~

Malbec. Now this is a grape that people know and tend to have only very positive feelings about! And, it is also a grape that won't over-power the turkey and will certainly complement the earthier fare on your table. Seek out fruit forward, earthier styles (as opposed to the chocolatey, rich ones) for a real treat.

Zinfandel. Zin can be tricky because so many of them are so high in alcohol. That is dangerous both on an over-consumption level and also because it really can weigh you down. The juicy sweetness and slightly earthy nuance on offer (in great Zin) certainly pairs with the cranberry sauce. But for the Thanksgiving table that runs the 'non traditional' gamut in particular by delivering an Italian feast (and yet for folks that want a truly "American" wine to pair), this is an option to consider. My recommendation? In this case, spend the extra bucks to get a really well-made, more nuanced wine.

What will you be drinking next Thursday?

Fun with wine in 2010

Sarah Pailin, is that you?

So let's start 2010's wine news and trends Friday post with the most laughable wine headline of the year to date: Sarah Palin is speaking at this year's Wine & Spirits Wholesalers of America (WSWA) conference. I usually try to avoid judging too harshly in this blog - but really? REALLY? Come on.... If you're planning on attending this annual event, I beg you to report back here after. Better yet, make sure you have a glass of wine in hand while you listen. You're going to need it! Silicon Valley's Jessica Yadegaran has a better idea... giving her opinion on what's sure to be a hit in 2010. Check out her article on wine trends and see if you concur!

Last but not least, a man after my own heart, Dr. Vino has gotten to the heart of the matter with his recent post on appropriate wine pairings to enjoy the last of football season - with 7 Layer Dip (um, Albarino people!). See what others suggest here!

What would you rather do: get Sarah's opinion on the trade or taste test the best pairing with 7 Layer Dip?

December Wicked Wines will thrill you, guests, hosts

December is one of my favorite months for enjoying wine. Festivities abound and the cold and snow are still welcome friends. It’s also a time to wax nostalgic as we think about all that’s transpired over the last 12 months – and anticipate a new chapter soon to come. There are ample wines for gussying up and heading out the door in your “Sunday best” to enjoy the company of good friends and family. And there are wines for snuggling up by the fire because it’s just so tempting to stay in! Pop over to Wicked Local to learn more about the Wicked (good) Wines for you and yours to enjoy this December! What do you think? Did we hit the nail on the head this month?

Episode 1: the love affair between food and wine

Last weekend my "Supper Swap" group met again for the first time in a while. (We try to meet at least quarterly, picking a theme to inspire our respective culinary adventures for the night and otherwise help us break out of any cooking ruts we may have fallen into.) As we sat around the table discussing our "Summer-is-coming" dishes and what changes we would make to the recipes, I realized I have gotten away from discussing food more specifically in relation to wine on the Pour Favor blog.  I've been talking wine first, then food. But most of the time we work the other way around, right? You pick your meal or what you are going to chef, and then select a bottle to accompany it. Food is important.

I mean, yeah, there is the whole sustenance factor, lol. But in seriousness, wine is meant to be enjoyed with food. There are certainly some that excel on their own; but for the most part winemakers hope their wares grace your table and, ideally, take on a whole new meaning when matched with a wonderful meal.

This isn't to say we should always strive for the perfect pairing. Nonsense! Rather, we should be mindful that the components which make a wine a wine - fruit, acidity and tannin - are elements that, by nature, are designed for food. On that note, let's start talking about the union of food and wine over the next few weeks, shall we?

Supper Swap dish #1:  Watermelon, mint salad.

Apparently this dish was inspired by the Mustard Seed restaurant out in Davis, CA. Now their (online) recipe calls for cucumber, watermelon, mint and feta - but my friend recalled it with red onion, watermelon, mint and feta. Either which way you slice it, this salad was terrific. A true summer crowd pleaser. Fresh, healthy and delicious. And there is literally nothing more to it than dicing up the ingredients and tossing them together.

What wine would pair? This dish is incredibly versatile. But my instinct is to go for a terrific, DRY, rose - still OR sparkling! Rose tends to have terrific strawberry, raspberry or watermelon characteristics. One with more minerality (typically French offerings from areas such as Provence) or a more spice-nuanced flavor profile would be best because of the mint, bite of onion and slight richness to the feta.  You can certainly try one with more fruit-forward flavors.  But the watermelon on its own is so delicious, I'd want something nuanced in other ways to draw out it's more subtle, secondary (et. al.) flavors.

White varietals to consider would be Spanish Albarino or Txakoli or lesser known/sought French offerings like Muscadet, Gros Manseng and Picpoul.  Sauvignon Blanc might be an easier grab-and-go choice that would certainly work.  Simply think crisp, refreshing, minerality.

Prefer red? Try a fruity, ligher-styled, dry summer red. You don't want to upstage the juicy watermelon on your plate!

What wine(s) would you pick for this dish?

the world's most versatile white wine? Albarino uncorked.

If you think of Spain's geography as the shape of a bull's head, you realize it doesn't have much of a western coast. Portugal actually comprises much of that area - with only the tippy-top of Spain's left "bull horn" having ocean boundaries. It is in this northwestern area, Galicia - and perhaps more notably, the D.O. Rias Biaxas (said Ree-as Byay-shas) - where arguably the most versatile white wine is created: Albarino. With its northern location and proximity to the sea, it won't surprise you to learn Albarino has its work cut out for itself to avoid rot and ripen fully. (Or, well, maybe the high, spread out trellising by the vineyard managers has something to do with it, since the wind can more easily pass through the vines and help dry things out....) Whether natural selection is at play or not, Albarino fortunately has developed very thick skins - which impart the strong, beautifully floral aromas you should associate with this particular vino.

Actually, Albarino is often likened to two other grapes we've discussed now and again: Riesling and Viognier. It is associated with Riesling for its mineral characteristics and Viognier for the stone fruit and floral aromas that often float from the glass. It also has very low alcohol and high acidity. These factors make Albarino so versatile. (Low alcohol allows it to pair well with spicy dishes too, for example; the heat of the alcohol does not fuel the flames of spicy cuisine while the residual touch of glycerin adds a robustness that complements richer foods' texture. ) And it's not just that Albarino's innate characteristics make it a good match for these "trickier," spicy foods! The wine is also enhanced by the flavors found in these dishes: it tastes even more distinct than when it flies solo!

Albarino is a go-to wine for me particularly around holiday meals. It is so refreshing, has that extra bit of roundness to it texturally, complements so many dishes and is one even red wine drinkers can appreciate. With Easter a few weeks back, I brough home a bottle thinking I would save it for our feast. It never made it that far.... The Vinum Terrae's Agnus Dei Albarino offered such a lovely bouquet of peaches and apricots, it was love reignited. It delivered the same apricot-peachy goodness on the palate and was further enhanced by a serious squeeze of lemon citrus "juice" and a bit of wet-slate minerality. With its low alcohol, it quenched my thirst as I prepared the meal.

There are several Albarino's on the market, probably the most widely distributed being the Martin Codax. Have you enjoyed this varietal before? Which was the offering you tasted?