The Secret to Holiday Entertaining – Celebrate Magnum Style

We shouldn’t need an excuse to pull out all of the stops when it comes to entertaining, but then what would the holidays really be for anyway?

Whether you’re a wine geek or not, our secret to dialing things up a notch is to Go Big – literally. A “magnum” of wine is what you call the super-sized bottle of wine you may have started to see more often since Thanksgiving. Said bottle contains the equivalent of two “normal” bottles of wine. It is a sight to behold, and certainly makes that statement we never mind to make.

No contest, magnums make for a fantastic gift for wine lovers. But how often do you have enough of a crowd to warrant actually opening a large-format bottle? Our staff relishes the chance.

Here are ten wines available in magnums we think are perfect for celebrating. Make an impression this holiday season!
 

Sparkling.

Adriano Adami Bosco di Gica Valdobiadene Superiore Prosecco| Veneto, Italy
The wonderful world of sparkling wine is global – you don’t always need to travel to Champagne, France for an enticing or satisfying selection! Here Adami over-delivers for the category, producing a lively, quaffable sparkler.
 

Billecart-Samon Brut Rosé  | Champagne, France
Behold, one of our absolute favorite producers of Champagne, let alone sparkling rosé. Seeing this wine packaged in a magnum – well, we caught our breath! Here the devil is in the details: tiny beads of joy oh-so-delicately deliver tangy red fruits first to your nose, and then to your palate. Notes of chalk-board erasers are a time machine back to less-harried, wonder-rich times.
 

Ployez-Jacquemart Extra Quality Brut | Champagne, France
Where Billecart-Samon scores high in the ‘delicious-subtlety’ category, Ployez-Jacquemart does so with equal enthusiasm in the ‘delicious-decadence’ category. Generous orchard fruits are lifted by citrus and quince – and that’s just the beginning! Toasty and lush with gratifying brioche elements, we just love how this wine wraps itself around your senses….
 

Rosé.

Bodegas Muga Rosado| Rioja, Spain
Nothing says party-perfect more effortlessly than a magnum bottle of sacred (read: somewhat scarce) rosé wine! Here the historic winery Bodegas Muga blends Grenache with white Viura grapes and a splash of Tempranillo. Aging the wine briefly in large oak vats adds body and nuance, while lees aging contributes subtle milk chocolate notes. The result is supreme – a dry but lifted, round-edged, winter-ready but refreshing style that can elevate holiday meals just as easily as it can coolly welcome friends. (Grab one if you see one – Rebecca did!)
 

White.

Chateau Montelena Winery Chardonnay | Napa Valley, California
This wine packs both a delicious and historic punch: established in 1882, Chateau Montelena is one of the oldest wineries in the United States –  and the 1973 vintage of this wine won the famous Judgement of Pairs in 1978! Is it still worth its muster? In a word, YES. The fruit for this wine was selected literally grape by grape. With only 10% new oak used and a cool growing season in play, this white is as dramatic as it is crisp!
 

Weingut Josef Leitz, Rüdesheimer Magdalenenkreuz Spätlese Riesling| Rheingau, Germany
There’s just something about colder days that beg for a glass of something decadent, something you can cozy up to, something that somehow also rouses your spirits and delivers a surprise. Here one of our absolute favorite German winemakers, Josef Leitz, delivers all of that in one uncorking. Minerality creates a snappy tension with the fruity, sappy, layered flavor profile of this wine – and it is delivered in an abundant(ly), delicious package.
 

Red.

Buena Vista Winery “The Count” | Sonoma, California
A blend of Zinfandel, Syrah, Merlot, Petite Sirah and Cabernet Sauvignon, “The Count” shows its innovative roots while showcasing the bold potential the Count himself saw in California wines. Medium bodied, this wine is as packed with purple and black fruits as it is with earth-driven nuance. Burnt caramel and cedar notes give it that touch of winter-time pizazz we all crave this time of year. Easy drinking and velvety smooth, this toothsome wine is a crowd-pleaser!
 

Burgess Cellars Library Reserve Cabernet Sauvignon (2002) | Napa Valley, California
Properties like Burgess are what put the Napa Valley – and Cabernet grown here – on the map. Determined to make a style of wine expressive of terroir, Tom Burgess was wise to snap up this plot of land in the Howell Mountains. Here above the fog, vines 60+ years old have become one with the mineral-rich, volcanic soil. Opulent yet still ‘pretty’, this wine is a teenager, packed with dark berry fruit, dusty earth and just a hint of mocha.
 

Chateau de Saint Cosme Rouge | Cotes du Rhone, France
For (at least) two of us on staff, our love affair with European wine began with Syrah from the Rhone Valley, France. Wines like this iconic one are the reason why: fresh, purple-floral aromatics awaken your senses first, followed by a decadent palate rich with dark fruit, hints of spice and notes of saddle leather and bacon fat (yes.. bacon!). Welcome to the club!
 

Domaine Serene Vineyards Pinot Noir | Evenstad Reserve | Willamette Valley, Oregon
Oregon's Willamette Valley is thought “the Promised Land” for producing acclaimed, Burgundian-styled reds, aka exceptional Pinot Noir. And Domaine Serene is one of the darlings of this young yet heralded wine region. We were downright gleeful to discover their award-winning, flagship wine is available in magnums. Buyer beware: the Evenstad Reserve is a super-silky, complex wine that delivers a wallop of delight!

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Girl Scout Cookies Pair Just Fine With Domestic Wine

Girl Scout Cookies are a distinctly, happy, American phenomenon - one of those great traditions from everyone's youth you get excited about all over again each year. If your community is predisposed to the door-to-door Saleschild, first you order them. Then you wait. Sometimes a couple of months as the orders get processed. Then, finally, said child returns bearing gifts at your door. This happened to us last week. And it was a wondrous moment!

But as it was late on a Friday afternoon, we thought why not enhance said tradition with something other than a glass of milk, that also further celebrates their All American-ness?

Today we offer findings from our taste-enhancing research, to further your own on-going enjoyment of this sacred tradition and this Classic line-up of Girl Scout Cookies. Cheers!

thin mints® |  Cabernet Sauvignon.  This grape is predisposed to notes of eucalyptus and mint, particularly when made in Lodi, California+ the dark chocolate on these cookies is ever-more Cab-loving!  (Of course an old vine Zinfandel, Petite Sirah or Syrah won’t disappoint either.)

shortbreads|  Chardonnay.  This grape is a no-brainer for these buttery cookies! Try a classic California style like Chateau St. Jean, or experiment with some great Chards coming out of lesser-known states, like Ravines Wine Cellars (Finger Lakes, NY) or Westport Rivers Winery (Cape Cod, MA). Domestic sparklers made from the Chardonnay grape are also a great match! J Vineyards (California) or Gruet (New Mexico) have Brut (dry) selections that would be decadent with these cookies.

samoas|   Roussanne orViognier. These cookies have evolved since the '80s, now incorporating caramel and coconut, but we didn't hold it against the Girl Scouts of America; some change is good! Here try something a little bit more “exotic” like the Stolpman Family Roussanne or White Knight Viognier. Whoop!

peanut butter sandwiches|  dry Gewürztraminer or dry Riesling. In the right hands and even more so when vinified dry, these grapes are a terrific match for these delightfully cloying, lingering, slightly salty cookies. The wines will meet their match, delivering a touch of unctuousness met with a wonderful, mouthwatering pop of acidity to cut through the ‘fat’ of these cookies. Seek out memorable, dry Gewürztraminer from either Gundlach Bundschu  or Navarro Vineyards. Dry Riesling from Dr. Frank (New York) will do the trick, too.

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Thanksgiving Wine Selection - made easy!

Thanksgiving Day is the ONLY holiday every single American celebrates.  It is a day observed ladling up traditions at every opportunity; even if you're not doing what historically you have done, admit it - you're thinking or reminiscing about those things! But when it comes to wine selection there tends to be less tradition in play. For some that is the best part of the holiday - the vinous world is your playground! For others, what to serve or what to bring can overwhelm. We get it.

As part of our "made easy" series, we are offering up a few suggestions for going home with a winner or two.

If we can help with your specific feast or preferences, whether a consultation or shopping or both, don't hesitate to Click 2 Inquire. We relish overturning every rock (no minerality pun intended) to find stellar wines perfect for this time of year. And our holiday special is in play NOW through December 31, 2014!

Winning Whites

Noble white varietals are thought the darlings of Thanksgiving. The best hail from cooler climates, offer mesmerizing aromatics which lure you in, are lower in alcohol, a tiny bit "fleshy," yet deliver a crisp, mouthwatering brightness.

- Et Fille "Deux Vert Vineyard" Viognier ~ Willamette Valley, OR

- Szoke "Mantra" Pinot Gris ~ Hungary

- Weinguut Jurgen Leiner "Handwerk" Weissburgunder (Pinot Blanc) ~ Pfalz, Germany

- Gundlach Bundschu DRY Gewurtztraminer ~ Sonoma, California

Rabble-Rousing Reds

We hang our hat on discovering earthy, lightER bodied reds - with backbone. Beware of selecting a wine that's too big, which will just weigh you down given all of the food before you.

- Ravines Pinot Noir ~ Fingerlakes, NY

- Dominique Piron Coteaux Bourguignons ~ Burgundy, France

- Elena Walch Schiava ~ Alto Adige, Italy

- Ameztoi "Stimatum" Txakolina ~ Getariako Txakolina, Spain

Remember, with such a big, intense meal with so many different parts and varied traditions, there are countless wines to choose from. When it come to Food & Wine Pairing, the endgame is BALANCE!

Apply the Rule of 3 to discover Food/Wine Pairings you will relish

We recently taught a wine seminar at Harvard University celebrating the Art of Food/Wine Pairings. Our muse? West Coast Wines! California, Washington and Oregon were all gainfully represented.

The red wines we shared we shared with Harvard students during a recent Wine Seminar we taught.

It was not lost on us that the underlying vinous theme focused on wines from a part of the world that is quite large and quite diverse; it's a culinary Choose Your Own Adventure. And so the food pairing principle "if it grows together it goes together" is, quite simply, harder to exemplify. Not to worry!

If you cannot at least start out PAIRING BY PLACE and, therefore, tapping into the local cuisine which blossoms naturally with wines grown in a particular region, then you must make a go of it by applying one of these principles to achieve a balanced, complementary, aw-eliciting experience:

PAIR TO COMPARE.

Consider the Weight of the dish* (usually taking into consideration how it is prepared (e.g. steamed vs. grilled vs. roasted) and if it is dressed in a rich sauce or just a squeeze of lemon). You'll want the weight of the wine to match the weight of the dish.

Consider also the Acidity in the dish. Is the dish bright? Does your mouth water at the thought of it (like the thought of grapefruit, tomato sauce or dill pickles)? If it is a high acid dish, you'll want a high acid wine.

Next, consider the 'Meatiness' of it. Is the bold factor dialed all the way up? Whether it is a hearty vegetarian dish like sauteed portabellas and eggplant, or roast lamb and potatoes, the more savory the dish the more tannin-loving (aka how dry your tongue feels after you swallow) it will be. High tannin/very dry wines marry perfectly with hearty, "meaty" fare.

Last, what about Sweetness? BBQ sauce is Zinfandel-loving because Zin tends to be bold, bursting with ripe and/or dried fruits. While the wine may be vinified dry, the flavor experience from all that fruit complements the sweetness of the BBQ sauce.

PAIR TO CONTRAST.

Alternatively you'll want to create balance by contrasting what's on your plate - and nothing is truer than when you are faced with a particularly Salty dish! Fried foods, often Chinese fare and meats like Ham or charcuterie tend to be saltier and require a wine with a sweeter or more fruit-forward composition to create a harmonious palate experience.

While these principles are sure to get you started, there's something awesome to be said for the exploration itself, for figuring out how flavors jive - for finding out the hard way, and if you're lucky, for finding out the optimal way. Each revelation is a win in itself - inspiration promotes celebration (and keeping at it)! So most important, HAVE FUN on the journey.

 *   By "dish" we don't just mean the protein on the plate! Consider the sides as well (sometimes they are more interesting and fun to pair off of), or what components you want on your fork - the 'bite' in its entirety.

nuance and panache via Elyse Vineyards

Here in Boston we often find that in the (unofficial) 'Winemaking Philosophy School' domestic producers come down on one or the other side of the Old vs. New World style line. California producers who want to be know for producing "cleaner" (read: more subtly oaked, or unoaked), less "tropical" white wines and/or producing "cleaner" (less chocolatey) or alcoholic reds often describe their approach as more Old World. Sometimes they'll even get more specific, too, such that if they are focusing on Chardonnay and Pinot Noir, they are shooting for a more Burgundian (France) approach; if they are focusing on Cabernet, Merlot, Cabernet Franc or the like, they will tell you they are inspired by Bordeaux (France) reds; and likewise if they are focusing on Syrah, Grenache and the like, they will tell you Rhone (France) wines are their inspiration. New World wines can strike a middle ground, where the fruit is forward and full, but not so much so as to hide any other nuances.  This style is just a lot harder to find.

This week we had the pleasure of revisiting the well-known, highly regarded wines of Elyse Vineyards with the understated Winemaker/Owner Ray Coursen guiding us through his ample lineup. The elegance and distinction of his wines (among an elite list of colleagues - we also happened to have the pleasure of tasting Burgess wines earlier that day) spoke for themselves, with his Rhone-focused reds displaying an almost unheard of level of refinement and elegance, with a surprising lighter body (relatively speaking) and a lower alcohol level than the heavy-handed Grenache grape (in and of its own genetic makeup) is known. The nuances of smoked meats and charcuterie stole the show - and brought back to discussion the impact of terroir in California.

We've agreed amongst ourselves informally that the popular alcohol bombs of the 1990s were delicious enough at the time, but took their toll on you physically. But we hadn't heard a domestic producer weigh in on the topic recently. Interestingly, Ray offered up his perspective on alcohol levels at the outset - and it was fascinating. This man is NOT, by any stretch of the imagination, working with grape varietals that are not a huge challenge to keep at moderate levels of alcohol. (And especially during the heyday of Robert Parker reviews (1990s), big, extracted wines were what the market was after; given the growing conditions and winemaking practices of the time, it was easy enough to offer up the goods accordingly.)

Ray said he and his crew got to the point where they didn't want to drink their own wines everyday - they had worn them out because they were just so big, so high octane. Over the years it was just too much. In the last few vintages they've made the decision to simply apply a lighter hand. And the savory/elegant tension is outstanding!

Ray's Zin's continue to be flagship wines, for sure, but if you want to be enchanted for enchantment's sake seek out the Elyse Le Corbeau Hudson Vineyard (Rhone red). This largely Grenache-based wine (with a dash of Syrah and Viognier) has a surprising Burgundian appeal (yep! That's French Pinot Noir I'm talking about). The nose offers up black cherry fruit and a large yet refined helping of charcuterie. Lovely and floral, it is earthy and pure, clean yet spicey, both black and red fruited - and best of all, it is feminine and lithe (3% Viognier goes a long way).

For slightly less dough you could also try the Rhone-inspired Elyse C'est si Bon. It delivers more robust fruit, a welcome kick of spice, more of that surprising smoked meat nuance as well as blueberry and black fruits, raspberry and even a little bit of strawberry leaf earth. It is surprisingly lighter bodied for how profound the fruit is. It is another complex wine with hits of Burgundy from Elyse - that will leave you waxing poetic.

If you prefer whites, Ray has something for you, too: the Elyse Sonoma Chardonnay. This is a wine with incredible balance and refinement with an awesome, easy-going approach. Gentle nutmeg spice complements the melon and Meyer lemon flavors on entry and the more tropical fruit notes on the finish. This is a pretty, delicious, memorable vin.

These are just a few notes from the ample line-up we tasted - and there wasn't a bad one in the bunch! If we saw more of this approach coming out of California, suffice to say, we'd be spoiled rotten. Giddy-up!

Next Episode of "What She's Drinking"

I realized I haven't posted in ages about what I've been sipping on. The last several months, it's felt a bit like a marathon - not of exorbitant consumption, per se, but of keeping up with the many new vintages hitting shelves this summer. Yes, my colleague and I (largely) enjoy  our "Homework", which consists of bring home new finds or new vintages of old favorites to 'check in' on a particular wine and perhaps most important, have it in the comfort of our own homes, with friends/family (or sometimes solo)  and 9 out of 10 times, with food. Sure, you can taste 60+ wines per week, but there's something to be said for getting a little bit of a reality check, or perspective on what the average wine consumer experiences. Where to begin? Naturally we'll start with rose, since that's what I'm most inclined to take home right at the moment. I don't know what it is, but as soon as it gets warm all I want is a good rose. And now it is H-O-T.

As you may recall from my late Spring post, fresh out of the gates, things were looking a bit unsettled in rose land; wines had not yet come into their own.

But now they are singING!

I'm still a huge fan of Chateau Larroque, the Cabernet Sauvignon/Merlot blend I last wrote about. Contending alongside it for my everyday rose-sipping affections is... Le Fraghe "Rodon" Bardolino Chiaretto rose. Now here's something equally unique (perhaps why there are so many apparent 'names' on the bottle). Bardolino by definition connotes a light styled Italian red, one you might chill. Ok, it's hot outside. Tell me more! The grapes in this lively rose (not that you can tell from the label, ironically) are Rondinella and Corvina - two of the flagship varietals that make up the bold Veneto wine Valpolicella. The grapes see about 6 hours on the skin, giving it a dark rose/light light red wine color. The finished wine actually matures on the lees in stainless steel tanks. This process give it a richer texture but also a zesty punch. I love it for it's uber-dry, quenching qualities - and the fact that there is a surprising, but welcome bit of spice on the finish! I think it is that little extra kick that sets it apart from other roses (particularly the kind I typically gravitate towards, those from Provence).

It's definitely been a fun summer so far! If you want to spend a few extra bones and can get your hands on any, keep an eye out for another vierdo rose - one from County Line in Anderson Valley. This bold wine is a 100% Pinot Noir offering.

What are you drinking at the moment?

Another way to cope with short-change wine month

Do you have wine in your cellar, wine fridge or rack that someone gave to you? Do you have wine in your cellar, wine fridge or rack that you've been aging for a while? Have you looked at those in a while, or are they still out of sight out of mind? While I use January as month to scoop up affordable finds, I also use it as a month to do wine 'housekeeping'.  This strategy allows me to accomplish a few key things: 1)  'rotate' in bottles I've been aging that are due to be drunk; 2) create room for new purchases to come later in the year; and 3) avoid sitting on bottles that were gifts (from myself or others) that should be drunk now.

The first bottle I pulled from my stash was the Arger-Martucci Vineyards 2004 Cabernet Franc. When I visited the Napa Valley several years ago, this was one property my sister-in-law and I visited. It was a newer property that popped up on our radar and so we made an appointment and enjoyed a memorable afternoon sitting on their back picnic bench while tasting their wares and snacking on some cheese.

For Christmas this past year, I received a bottle of the Cab Franc as a gift. I was thrilled to see the wine in the market and happy to have an excuse to revisit one of their wines. I was also excited it was a bottling of Cab Franc, a grape that can fly under the radar screen for many consumers, but which is one of the 5 Bordeaux elite varietals that can legally be blended into red wines there. The grape is known for it's more earthy, vegetal qualities - the latter of which can be a bit too intense and stick out like a sore thumb. It's a varietal that can be hit or miss when bottled on its own, but when it's a hit, I'm a big fan.

The Arger-Martucci Cab Franc is likely in various US markets for around $35/bottle. This 2004 offering delivered blackberry, black cherry and red currant fruit, a subtle more mushroomy vegetal quality (as opposed to offending green bell peppers), and a nice layer of wet, black soil. The edges were soft and round, with a slight espresso bean flavor on the long finish. Its supple texture meant I had to really pace myself so as to avoid consuming it too quickly! It was a wine that was enjoyable when first uncorked but that certainly evolved and became more nuanced as it opened - important for a wine at this price point.

I needed no occasion to open this savory beverage other than a cozy night in, out of the cold, with a few extra dollars still in my pocket.

Cheers to that, right?

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?

What the blanc?! Part II

With August but days away, we'll be signing off for some needed R & R for a few weeks - perhaps with the occasional insight or newsflash to whet your whistle until we get back into the full swing of things after Labor Day. But we can't NOT go out with Wicked splash first! Head over to Wicked Local today to find out about two more "Blanc" varietals you won't want to miss this summer!  Giddy-up!

Which Chenin Blanc is your summer fav?

Uncorked! April Wicked Wines

We figure there’s no time like springtime to select wines that may tend to hibernate otherwise without a little special attention, simply because they are lesser known. So this April we’re keeping things both familiar (staying closer to home with domestic wine picks) and more… interesting! Our red wine choices don’t exactly roll off the tongue, but with such powerful juice in the bottle, we know that’s about to change. Enjoy learning about these noteworthy April Wicked Wines on Wicked Local today! Are you familiar with any of these more off-the-beaten path picks?