How to Pair Wine + Cheese – 3 Easy Methods

Photo Credit: Shane Godfrey Photography

It's a given that wine and cheese go well together. But that doesn't mean that every wine pairs well with every cheese - or vice versa.

How do you 'try before you buy'? Well, if you can't, use one (or more) of these 3 methods!
 

1.    PAIR TO COMPARE.

INTENSITY  of flavor is a wonderful starting point. Wine takes-on more memorable nuance with age, just as cheese does. Young fresh wines tend to be bright and quaffable. Wines become nuttier (oxidized), or perhaps you’ve noticed dried fruit flavors or aromas when tasting a truly aged wine. Just as a cheese “dries out” with aging, in a wine the fresh-fruit-factor starts to play second fiddle to dried fruits (e.g. figs, apricots, even raisins) or other traits specific to the wine (grape’s) particular kind. Pair two young things or two time-tested cheeses and wines together and you have a match! 

PROTEIN  loves protein. Remember from your own larger life experience that fat is a wonderful flavor vehicle. And as cheese dries out, fat and protein become more concentrated (dare we say… intense?). In wine, tannin – or the uber-dry feeling left on your tongue after you swallow – is a form of protein. So a very dry (or tannic) wine is a good match for heartier cheeses.

TEXTURE  is a fun one. It’s not hard to imagine that fatty or creamy cheeses can sing with buttery, oaky, curvy wines. How does a wine come to give that impression? The grape’s natural characteristics are partly in play, and winemakers can dial up the impact when they use American oak (in particular, as opposed to French or Hungarian, stainless steel or the like) to age their wines (yes, the duration of time in oak matters, too – like a marinade).

 

2.    PAIR TO CONTRAST.

SALTY vs. SWEET  Another familiar piece of advice, right? Sweet and salty are opposites that attract, and so yes, there is a very good reason why fruit (fresh or dried) and nuts often adorn a cheese plate.

TEXTURE vs. TEXTURE  Wait, didn’t we already cover this one? Yep! Just as you can complement textures, you can also contrast them. Boisterous, palate-refreshing sparkling wines are a wonderful counter to richer, lingering cheeses.

3.    PAIR BY PLACE.

This is one of our favorites. As the adage says, “If it grows together, it goes together.” There’s a reason why foods and wines from a certain place are grown there, styles evolve, etc. Tradition stems from local success. So don’t fight it!

Certainly knowing what a particular wine tastes like (both the grape’s own characteristics and as these are massaged per local traditions) is a great advantage - and just as important as knowing what a particular cheese tastes like. That’s where things begin.

So, start with what you know, whether it is a particular wine favorite, or a particular cheese. Pair focused on just that one element, referencing our guiding principles to find matches that sing (there are often more than one). Soon you’ll be connecting the dots about why a pairing works – or doesn’t! – on instinct and gaining confidence to take the ball and run with it.

The Recipe for a Perfectly Wine-Infused Summer

View fullsize

What better way to celebrate the dog days of summer than curled up in your hammock or beach chair with a book you can’t put down, and a glass of something lip-smackingly delicious close at hand?

Summer reading is highly personal – some relish a good bit of mindless fluff while others use the time poolside to catch up on thought-provoking or hobby-enhancing reads.

Occasionally, oh-so-occasionally, a book will allow you to achieve multiple ends: you learn something while being thoroughly entertained. Characters (however real or fictional) come alive so much so they feel like part of your life. Dots connect in ways they hadn’t before, and more memorably, because the story itself is so tangible.

“a page-turning summer read for fans of history, fans of wine, fans of villains and heroes alike. . .”

In his book American Wine: A Coming of Age Story, Tom Acitelli delivers a page-turning summer read for fans of history, fans of wine, fans of villains and heroes alike that stretches like a perfect summer day into today's 20-teens. Acitelli’s captivating, appropriately detailed narrative transports you at once from Rouen, France where Julia Child was first introduced to the concept of wine at lunch (! - 1948), to a then fledgling mid-1970s New York City and its finger-crossing venture Windows on the World, to Miljenko "Mike" Grgich's post-WWII Croatia, back to College Park, Maryland and Robert Parker's first sniffs and tastes in the late 1960s, to the epic Judgement of Paris, Robert Mondavi’s pursuits -- and beyond!

“situated in Boston in particular it can be quite easy to look further east to the Old World of wine, rather than west to the New. . .”

Whether you are new to wine, 'simply' believe it one of the best party tricks for bringing people together, and/or are a long-time fan, certainly gaining a little perspective and new insight is always winning - no matter the genre. And, we admit, situated in Boston in particular it can be quite easy to look further east to the Old World of wine, rather than west to the New, to understand and perhaps appreciate wine even more.

Acitelli breaks this bubble, illuminating not "just" his title's thrust, but the global political, economic, technological and cultural influences, anecdotes and characters essential to understanding how far the American wine industry has come in such a short time – and how essential all of the players and factors worldwide have been to achieving such an end.

As we often say, like looking at a piece of art for the first time, whether you're inclined to like it, love it or hate it, fuller appreciation emerges when its story – its context – is revealed.

Here Acitelli paints a large, overdue, page-turning portrait of (American) wine that, in itself, is lip-smackingly good.

Follow our blog with Bloglovin

Champagne or Sparkling Wine? How to Select the Right Bubbles for the Occasion

If you’re confused about Champagne and Sparkling Wine you’re in good company. Questions come up at nearly every event we host, regardless if sparkling wine is even one of the wines we’re sharing.
 

•    Can you call this Champagne?
•    What is Cava?
•    What about Prosecco?

Today we take things sip by sip, exploring Champagne, Cava, Prosecco, Sekt, and Crèmant sparkling wines in turn – so you will not only know the differences between them, but also which style is best suited for the occasion at hand. Let's dive in!
 

Champagne | Champagne, France
 

ONLY sparkling wine from Champagne, France is Champagne, and can be called (or labeled) as such. The northern most region in France, this incredibly temperamental, cool-climate locale with its chalky soils ensures grapes with very high acidity – exactly what you’re after when it comes to producing exceptional bubbly.

There are also only 3 legally permitted grape types that can be grown and included in a Champagne wine: Chardonnay (white), Pinot Noir (red) and Pinot Meunier (red). These can be blended (most often) or fly solo.

In addition to the tricky, cool climate (i.e. while you want ripping, fresh acidity, you also need grapes to ripen enough to give the wine some balancing fruit-mojo), the technique employed in making Champagne (méthode champenoise) is incredibly labor and time intensive. Winemakers must induce a second fermentation inside the bottle which, suffice to say, takes many, many steps over an extended time including, at the end, freezing the neck of the bottle to later disgorge unwanted sediment (key for flavor development, but not desired in the final product). The result is a bright, complex, layered and toastier/creamier style of wine.

Often Champagne is Non-Vintage (NV). Winemakers prefer to blend fruit from different harvests to achieve the “House Style” for which they are known. Only in exceptional vintages will wine be dedicated to a vintage year bottling.

INSIDER TIP.   While most of the Champagne we drink is dry (Brut), there are sweeter styles available. Extra Dry is actually slightly sweeter than Brut, followed by demi-sec and then, rarely, doux.
 

Cava | Penedès, Spain
 

Cava is the Spanish term for their own style of sparkling wine, and named after the cave cellars where the wine was aged.

It came into being in 1872 when Don José Raventos found himself tromping through Champagne, France and encountered their specialty. He was rightfully fascinated. Soon enough he had decided to employ the traditional French méthode champenoise technique at home, but wanted to put a uniquely Spanish spin on it.

First up, he used local, indigenous varietals: Macabeu (the dominant grape), Parellada and Xarel·lo – all white grapes – contribute their own unique characteristics to the blend and create a uniquely Spanish sparkler. (Producers today are also permitted to use Chardonnay, Pinot Noir, Garnacha and Monastrell in the blend.)

Next was his approach to aging: Cava is aged for only 9 months on the lees (this technique helps give Champagne its famous toasty character).

The differences go on, but the important thing is the result: Cava is a cheery, slightly less robust, citrusy/fruity, sometimes slightly nutty alternative to Champagne.

INSIDER TIP.   Wander off the ubiquitous Cristalino or Friexenet paths and you’ll often find even more value, while supporting smaller producers.
 

Prosecco | Veneto, Italy
 

Venetians, for their part, turn to Prosecco – aka Italian sparkling wine – daily. And whether you know Prosecco yet or not, you’ve probably noticed it is certainly an affordable bubbly option.

What makes it different than its counterparts? This wine is named for the largest proportion of grapes used to produce it, Prosecco. It is widely considered more straightforward, lemon-limey and leaner than traditional Champagne.

Why? It’s snappy flavor and texture result because it is made using a different approach than its French and Spanish cousins. The Charmat method ensures the secondary fermentation (necessary to “trap” the CO2 and create the bubbles) occurs in large, pressurized tanks rather than in the bottle. This means the wine is oxygenated and bottled “on demand,” without a long aging regiment. And, since the wine is made in batches if you will, rather than bottle by bottle, this helps keep the price low.

INSIDER TIP:    Gravitate toward Prosecco if a sparkling cocktail is on the menu, too. It’s perfect for both sipping solo and for adding a little unobtrusive sparkle to your cocktail recipe.
 

Sekt | Germany & Austria
 

Fun Fact:   Germans drink more Sparkling Wine per capita than any other country. They also produce the most variety of options, all under the larger umbrella term “Sekt”.

Their bubbly can be made with any method described already herein. Naturally, pricier selections are made in the traditional méthode champenoise while cheaper offerings are bottled with the Charmat method. Stylistically you will taste the characteristics that each of these respective approaches imparts – leaner for the latter and toastier and richer for the former.

They can also be made from a wide selection of grapes, with the grape-type used also helping to dictate the flavor experience in the final product. E.g. Riesling Sekt tend to be more zippy with trademark high acidity; Pinot Blanc and Pinot Gris deliver a fuller-bodied, rounder experience; and Pinot Noir rosé styles deliver more tang and berry fruit, with pretty aromatics.

While less widely known/imported, a German (and Austrian) sparkling wine experience is quite diverse – and certainly worthy of your interest.

INSIDER TIP:   Use your wallet as your guide. Spend more than $15 to avoid the plonk.
 

Crèmant de [Fill-In-The-Blank] | Non-Champagne Regions, France
 

You didn’t think France was having all of the sparkling wine fun in just one of its wine growing regions, did you?

Truth be told, French Crèmant is perhaps our favorite alternative to Champagne. Most often made in the same traditional method, each region in France has go-to varietals. These same grapes are pressed into service for their sparkling wines. For example, the Loire Valley is known for their Chenin Blanc. So Crèmant de Loire tends to be made from Chenin. In Burgundy they are world-famous for Chardonnay and Pinot Noir, so that’s what you should expect in bubbly forms.

INSIDER TIP:   Artisanal or small production winegrowers that decide to produce sparkling wine make a BIG commitment. They need the resources – economic and otherwise – to do so. If they are going down this path, they are doing it for a reason. In our experience, passion pays. Crèmant wines are an uber-affordable alternative to Champagne, with many exceptional selections falling in the $16-$22 range.

What’s the moral of the story?
No matter which country floats your boat, sparklers are not just for toasting and gifting; with the variety of styles available worldwide they can be for every day. And perhaps they should be! With their essential, naturally high acidity, sparkling wine pairs superbly with any cuisine. Plus, they’re just F-U-N.

Follow our blog with Bloglovin

Flower Power: Tips from a Pro to Make Your Next Event Pop

Like a beautifully plated dish, a little pop of color and splash of texture naturally create an extra note of polish – and memorability – for any occasion. Heck, these elements can make ‘nothing’ an occasion.

Over the last year in particular there has been a brewing desire for us to add floral design to our menu of à la carte offerings. Of course, we were only too happy to oblige!

After putting out the word to find a like-minded partner, we found our perfect match: LauraJean Pecci of L J Floral + Event Design.

Here’s a peek at why we're so excited to be working with LauraJean, and how you can take a page out of her book to make your next event pop, too.
 

On curation…

[Rebecca A. R. Schimmoeller]  I’ve heard you use the word curate to describe what you do – I’m a big fan.  Can you share more? Why does it best describe what you do?

[LauraJean Pecci]  Everything from conception to execution impacts the occasion. You’re reflecting someone else’s dream. So telling a story through natural elements – creating a mood specific to the client, the season and the occasion – ensures a fresh, vibrant, truly organic, one-of-a-kind experience. We believe capturing this story starts from the moment we pluck a single stem at the market. We don’t start a story without finishing it, and we write every chapter along the way.
 

On design…

With such a philosophy, it’s no surprise everything you do is custom. Can you give an example of an event that pushed you creatively to tie in elements, maybe to a corporate or branded event?

Sure thing! You know, there are some great logos with flashy colors that translate super well from a graphic design perspective. But from a natural perspective? That can be tricky. There’s one client of ours that really pushes us to get creative on how we can create a cohesive visual experience. We’ve had a lot of success using tonal colors, and also looking for plants that can accent or enhance their brand’s fluorescent color scheme. It’s a fun challenge!

Are there trends in floral design “the average wo/man” is getting excited about for good reason?

The natural look! The un-tameness, the wildness. Using foliage, different greens or all white for a clean look. Textures are also hugely popular… For me, I love the celebration of how things naturally exist, when the mechanics are free-flowing and loose. Just beautiful.
 

On budgets…

When clients have the luxury of a high budget allocated for an event, it can be good news/bad news, right? They want to maximize it. But we’re thoughtful in why we make the recommendations we do, so that we’ve designed the entire experience to hit the nail on the head – from flow, to energy, to the variety of wines on offer. Adding another wine tasting station, for example, could actually detract from their goals or the larger guest experience. We’d rather have them invest in other touches to get there. Can you relate?

Absolutely. We have been known to talk a client out of spreading flowers throughout the entire venue. From our perspective, it’s about creating an atmosphere that is noticeable. Often one-of-a-kind focal pieces do that better.  When they choose to work with us, they’re also inviting us to reign things in if needed. It’s a responsibility we’re happy to take-on!

Ok, let’s flip it. For someone on a budget, what are your “3 Essential Tricks to Floral Design”?

1. Don’t underestimate greens. Celebrate the green moment, if you will. So buy a lot, and a lot of different ones.
    
2. Focus on just 1 or 2 elements you want to showcase. For example, spend a little extra on just one peony or garden rose, then accent that.
    
3. Think outside the box – but keep it clean! Herbs are a great example. Herbs are so healing – that fragrance? You just feel better.
    

Design continued...

Did you read my mind? (smiling) Food is such an important part of wine experience. I was just going to ask, what’s your take on using herbs, or vegetables like artichokes? Are there other ways you’ve had fun tying in “foodie” elements to a given event?

Hahaha – yes, I use them all the time. I’m obsessed with mint! For the holidays we were using rosemary. But MINT! The color, the texture – it just pops. Last week we actually used broccolini, too – with garden roses and mint. I loved the texture it added. And these elements have real staying power. We also work a lot with fruit. There’s a great range of color possibilities there, too.
 

Since we’re back on design, I’m curious, what’s the most clever vase you’ve ever seen? Have you been able to repurpose something you wouldn’t have expected, that a client wanted you to integrate to the design? Maybe that was connected to their brand?

Hanging arrangements – flowers coming out of planks or wired around in a freeform style, like a chandelier. Those are fun to create.

But yeah, one time I had a client that wanted me to use a boat.

Like the Island Creek Oyster catering boat?

Yes! Exactly like that. In the end I found a ceramic vessel that was in the shape of a boat. We used that. The arrangement became a succulent garden, with white tulips flowing up and over the edge. It was gorgeous.
 

If you’d like to see or hear more from LauraJean, check out her website and press page, or make a date to visit her at her brick and mortar shop and design studio, Observatory, outside of Huron Village in Cambridge, MA.

Follow our blog with Bloglovin

3 Killer Venues Perfect for Spring Meetings and Summer Outings

Getting out of dodge is often a necessary, savvy way to keep the workplace love – and the business itself – alive. Kind of like taking a vacation.

Here in Boston and the surrounding communities there is no shortage of restaurants, hotels, conference centers – and beyond – for offsite meetings and events. But especially for those who already enjoy an optimal work environment, the million dollar question is:

Can you find a space that delivers all of the amenities you’re used to, while delivering a refreshing spin on the familiar?

From our perspective, you can.

Here we spotlight 3 venues around Boston we want to be sure are on your radar: Babson’s Executive Conference Center (Metrowest); Willowdale Estate (North Shore) and the Battery Wharf Hotel (Boston’s North End).

Let’s take a peek at each:
 

BABSON EXECUTIVE CONFERENCE CENTER.    It goes without saying Babson College is a known quantity, certainly a leader in the business community and particularly well-regarded for its MBA program, which is rooted in entrepreneurship and values innovation.

Just this year, when the College expanded their presence in downtown Boston, President Kerry Healey touted the new facility and it’s “innovative convening space for networking, co-working and much more.” Certainly such an approach was grounded in valued experience. According to Sales Manager Nancy Lorusso, the Executive Conference Center on the main campus in Wellesley offers “many untraditional spaces that create a more relaxed setting to foster creativity and collaboration”.

One of our personal favorites is one we share with Nancy – their Woodside Living Room, which really is a living room. Nancy says that “clients looking for a warm, inviting area for a social gathering are immediately drawn here, and the attached walk-out patio is a huge draw for the additional flexibility it lends.” We argue the natural beauty doesn’t hurt either!

Meanwhile because of the school’s reputation, the Center “attracts companies and groups because it’s a place where accomplishment happens – there are no distractions.”

In truth, there are a few “distractions”. All good ones. The inherent energy in the place is one. The food is another. Having worked with their culinary team on wine dinners for clients, we can attest that their team is not only wonderful to work with behind the scenes, but our experience is equal to the feedback Nancy receives: guests regularly report how surprised and excited they were to find the food on-site is delicious.

With over 200 guest rooms, too, Babson’s Executive Conference Center lends itself naturally to an overnight company retreat. Certainly, there is no scarcity of amenities or possibilities in their almost 20,000 sq. ft. of space.

If you can see your coworker tucking into a casual nook to catch up on some work after a morning rich with discussion, or you can see a couple of teammates high-fiving a great idea during an afternoon ‘wine down’ reception in the courtyard, Babson is worth checking out.

Oh, and an impromptu game of soccer? That can happen too.

WILLOWDALE ESTATE.   While Babson may be a known quantity, Willowdale Estate is not only a greater Boston “hidden gem” but also a surprise to many familiar with the North Shore. And according to Sarah Boucher, Marketing Director, that’s part of its allure.

Located about 30 miles north of Boston in Topsfield, MA, the property is surrounded by hundreds of acres of state forest along the Ipswich River. (Care to add canoeing or lawn games to your summer outing?) When you wind up the long drive, it’s a wonderful surprise to find the gorgeous, fully renovated and restored property atop the gentle slope at the end. The giant, bright red door with green trim is the happiest of greetings – and behind it lies the friendliest, most capable staff around.

These guys are the real deal.

Whether your team is a bunch of foodies (or just likes to eat!) or you’re focused on the basics, like AV for your PowerPoint presentation, all of the bells and whistles of possibility are at your beck and call. Their full-service operation makes planning a snap. (Case in point: don’t miss this video of Land Rover’s product launch event!)

Their secret? Sarah says that “when your staff has the opportunity to pursue their passions, think creatively, and contribute their own unique strengths to the team you can only continue to improve on your work.” Cheers to that!

With so many of us cooped up throughout the workday (regardless how cool the space), perhaps what makes company meetings and events even more ripe with possibilities at Willowdale is “Tent Season”. Rightfully boasting a custom, handcrafted, Sperry Tent (yes, it breathes!) upheld by spruce center poles, a Willowdale experience is possible outdoors rain or shine. They can even heat the tent if El Niño threatens – and, ladies, there is a covered walk to the restrooms inside.  

Prefer to be under the stars and bistro lights? The Butterfly Garden offers additional possibilities. You can “just” host an intimate reception here or opt to follow it with a 4-course wine dinner that’s not only farm to fork, but curated to your specifications by the inventive, award-winning Chef Ben Lightbody.

Trust us, you’re in exceptionally capable hands here.

BATTERY WHARF HOTEL.    If your crowd could use a little Boston-culture infusion on top of stunning harbor views and modern amenities, consider what the Battery Wharf Hotel offers.

Located right on the waterfront in Boston’s North End, it’s hard not to add a scavenger hunt component to your company retreat when planning meetings and events at this boutique property. When the U.S. of A. was just getting its legs in the 17th Century, this was where the action was. The nearby Freedom Trail celebrates this past as it gets folks exploring key moments of the American Revolution, by foot, from the North End all the way to Boston Common.

Indeed, today the hustle and bustle of the city is at an arm’s length – easy to access by land and by sea (there’s even a water taxi to/from Logan Airport). And yet, according to Director of Sales & Marketing, Efren Aponte Cortes, the Battery Wharf is the Hub’s own “Urban Oasis”.  We couldn’t agree more.

Maybe your colleagues are the sort to hang their legs from the Battery Wharf’s private dock after a day of meetings. Or perhaps they’d prefer to stretch their legs meandering through the parks and past cafés along the Boston HarborWalk. Maybe neither. The thing is, here there’s something for everyone.

Inside the fully renovated property the feeling of ease transcends their partnership with Exhale Spa. The abundance of natural light throughout and the clever development of spaces certainly caught our attention – imagine segwaying from a modern meeting room (surrounded by glass) to a wine reception under the atrium.

Want to step outside?

Try one of their intimate patio spaces. Better yet, enjoy s’mores on the Terrace sitting around the Fire Pit. For those who appreciate a little wow-factor on top of wow-factor, we admit we’re taken with the exclusive Maritime Museum space – perfect for casual exploring while taking part in a sunset wine reception before dinner at Aragosta Bistro.

If you’re looking for something even more custom, that’s possible, too. We’ve witnessed Catering Sales Manager Carolina Villela work with Chef Adamo to come up with a cocktail-hour menu followed by a multi-course dinner that couldn’t help but impress. Their attention to detail starts the moment you begin working with them.

Surely you agree, discovering venues that not only offer those lovable workplace health “creature comforts” but also do so in their own unique ways is hard not to get excited about.

After all, any fully-loaded, flexible space surrounded by natural beauty that excels at satisfying our every craving is hard not to work-ate to - right?

Follow our blog with Bloglovin

What the Classic PB&J Reveals about Your Wine Preferences

Lately we’ve been on a Peanut Butter kick. We go through phases and admit this one has lasted longer than a single jar.

While enjoying the latest fix, we were also deep in prep for a few upcoming wine workshops. It was only a matter of time before our brains connected the two: Peanut Butter and Jelly sandwiches and wine have a few key things in common. As a result, how you take your PB&J can reveal a bunch about your wine preferences – and lead you to new discoveries!
 

Check it out:

Wine has three main components. We like to think of them as the “DNA” of wine (or TAF, if we're feeling cute): Tannin, Acidity + Fruit.
 

Tannin is the dry feeling a wine can leave on your tongue, sometimes lingering after you swallow. Some people call it the “furry” feeling. Others describe it as the bitter/dry element you can get from black tea – it kind of sticks to your tongue and leaves you a little thirsty or looking for a bite of food to cut the sensation. In your PB & J sandwich…yep, it’s the Peanut Butter.

Acidity is the mouthwatering element in a wine. It’s the brightening, mouth-puckering or thirst-quenching element, like a squeeze of lemon to your favorite salad, veggies or fish.

Fruit is, well, the fruit! Grapes, specifically, but flavor-wise can be a whole spectrum of diverse possibilities depending on the grapes that make up the wine itself. Some grapes may have more tropical fruit flavors, others more tree fruits, and still more can emulate stone fruits, or berries, or cherries…you get the drift.

With Peanut Butter the equivalent to Tannin… you are correct: Jelly does double-duty, delivering both Acidity and Fruit to balance the wine.
 

So how does this help you find new wines to try? Let’s look at a few examples:

1|   The Protein Fein: “Lather up the PB with just a hint of Jelly”

Your wine persona:  You tend to like drier, more structured wines. As a general rule, red and white wines from the Old World (aka Europe) are a good leaning, with Italy and Portugal great starting points for reds and French Muscadet and Portuguese Vinho Verde safe bets for whites.

2|   The Jam:  “An extra spoonful of jelly makes the peanut butter go down…”

Your wine persona: You tend to prefer wines that are either more mouthwatering (aka higher in acidity) and/or more fruit forward.

Note: “Fruit Forward” does not necessarily mean sweet. It means wines that high-five with their fruit foot forward, like biting into a ripe, juicy plum rather than into a bland, mealy one. Do you prefer wines that are plump with fruit (fruit forward) or wines with a subtler fruit element?

One approach to finding wines that dial up the mouthwatering effect is to seek out wines from cooler climates. This could be in the Alto Adige of Italy (think Alps) or high-altitude New World locales like Argentina (think Andes).  If it’s the toothsome fruit you’re after, grapes like Zinfandel, Syrah/Shiraz, and Spanish Monastrell are a good start for reds while Torrontes, Chenin Blanc and Rhone Valley white blends are delicious white wine diversions.
 

3|   The Purist: “I’ll take my PB&J sandwich evenly applied and distributed. Not too much PB and not too much J.”

Your wine persona: You tend towards wines that offer the best of both worlds – which means there’s even more room to play as you seek out wine styles that strike a middle ground. Two main approaches will get you there. You can ask for either of these:

• Old World wines with softer edges or bolder fruit. Red wine styles like Rioja, Cotes du Rhone rouge, and also lesser-known but equally delicious German Dornfelder, or Austrian Zweigelt will get you there.
   
•  New World wines with a bit more earthy nuance. Here ask for red wines like Cabernet Franc from the Finger Lakes or Chile, older/aged Australian Shiraz blends, South African Cabernet Sauvignon, or Willamette Valley Pinot Noir.
   

Hold up.   Do you prefer your PB&J separately like some other folks we know? The same principles apply. For PB soloists, see above for “The Protein Fein” recommendations. Digging the J on its own? See “The Jam”.
 

The PB&J analogy is a great go-to barometer that can get you started and put you in a safe position to broaden your horizons and welcome new grapes or places into your world. But bear in mind, a grape’s propensity to be more tannic (Cabernet Sauvignon, Nebbiolo), or higher in acidity (Riesling, Pinot Noir), or more fruit-forward (Zinfandel, Gewürztraminer) is due to its actual DNA, mother nature and the grower who further nurtures it along. Typically, winemakers take what nature delivers and use tools in the winery to dial things to their ultimate preference – just as you build your own PB&J to order. Ask the Sommelier on duty or the Wine Director at your favorite shop for help using the PB&J preference analogy.

 Insider Tip:  The common wine descriptor words bolded + italicized above will help you further describe what you’re after.
 

Want more ideas? Wine Folly has developed a great resource that helps gauge grapes by their “DNA”. But really, tasting is believing. Go for it!

Follow our blog with Bloglovin

Break the Ice with 4 Key Nuggets of Wine Knowledge

Have you ever been out to eat with a client, a prospect, your boss or colleague (let alone on a date!) and felt totally lost when handed the wine list?
 

Here’s a little secret: you’re not alone. We’ve all been there – even us wine pros and Sommeliers. Sure, there’s a lot to geek out on if you want to. But that’s true about a lot of things.

Meetings and social occasions alike are (or should be) about getting the proverbial conversation started and building rapport. You don’t need a PhD or your Master Sommelier certification for wine to be one of the tools in your tool belt. Often just a few tidbits can help break the ice and get you where you want to go, just like knowing how to tie your shoes. (Think how many successful steps you’ve taken since you picked up those few essential pointers!)

Here are FOUR juicy nuggets of wine wisdom to help turn your discomfort into discourse.
 

1 ●  The Wine World is divided into just 2 categories: Old World + New World.   

Old World wines come from Europe. Historically, that sounds familiar, right? Christopher Columbus sailed from the Old World (aka Europe) to ‘discover’ a New World. In wine terms, it is the same: New World wines are made in places that Europeans colonized, including the Americas, South Africa, New Zealand and Australia.

Now that you’ve got that sorted, the wine world is at your fingertips! Here's how:
 

2 ●  Old World wines tend to be food-loving while New World wines can stand alone. 

This is a bold statement and it is not to suggest there isn’t a LOT of diversity within each category. But we promised to cut to the chase here. Stylistically New World wines tend to be friendlier, they read smoother when you taste them. In contrast, Old World wines tend to be more reserved. When everyone’s favorite wing-man, Food, shows up however, Old World wines come out of their shell; an easier-going, more friendly experience evolves.

In effect: If you’re just grabbing a glass at the bar, or you want a bottle that will segway with you into dinner, choose from the New World.
 

3 ●  “If it grows together it goes together.”   

There is a reason the local cuisine complements the local wines. They are birds of a feather, so flock together! Apply this idea to wine selection. Case in point: Argentina is perhaps best known for its beef, so their red wines are a great choice if you’re at a Steakhouse. Naturally, red-sauced Italian fare works well with many Italian red wines – start there.

Still too many options on the list? Use what you now know from the above to narrow down what you’re in the mood for stylistically (aka friendlier/smoother vs. reserved/food-loving*) and apply the next tip.
 

4 ●  Use your budget to your advantage when asking for help. 

It’s always a winning strategy when you can empower someone to help you, right? Meanwhile, you can rest assured having a budget when selecting a wine is also an asset. It helps the person you’ve asked narrow the playing field even further.

With an inquiry as simple as –

“You’ve got a great selection here – I’m excited. Can you help me make a choice? I’ll help you by narrowing the playing field. I’m looking for a (XX*) bottle around $YY.”

– you’ve just given their ego a little boost while being clear about what you want, for the price you want it.

Have burning questions? Use the comments field below, or give a shout! We’ll collect the most commonly asked questions and continue this series.

Follow our blog with Bloglovin

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!

Follow our blog with Bloglovin

Four Essential Tips for Last-Minute Party Planning

Forget what Andy Williams sang about this being the Most Magical Time of the Year – it’s the craziest, by far! Whether you always knew you were going to be the one planning this year’s holiday party and it just hasn’t happened yet, or the task just landed in your lap, you’re learning fast that all the venues on your top five, ten and now twenty list aren’t available. Or, just as bad, they aren’t able to budge on their minimums to keep you on budget.

You feel like the traffic light has gone from flashing yellow to red, right?

Not to worry – limitations can actually open the door to solutions. Here are four ways to help you stand out this holiday season, without compromising on the festive factor.

Stay put – it’s free, eliminates logistical hurdles + adds value
That’s right. You’re standing in your own venue! Going off-site to make an event special is a ruse. Businesses like those in the Innovation District in downtown Boston or over the water in Cambridge’s Kendall Square are in spaces that are built for a party; open square footage means freer think space – and greater gathering space! Take a page out of their book: optimize open spaces and take the logistics of finding and coordinating with a venue out of the mix.

Get people mixing + moving
Mix things up! Food and beverage stations are to a party what gravity is to earth: a natural rendezvous point. But we always find the people we know, right? It’s easy to get people moving by expanding on the familiar yet offering an interactive element (or two!) where people can converse over new things, make more meaningful connections and learn something along the way. Work with key vendors that have experience doing so, and let them take this planning element off your plate.

Pique curiosity – embrace the element of discovery or surprise
Everyone’s been asking what’s on tap for this year’s party, right? Embrace their need to know by stoking their curiosity. Make your invitation opaque, declaring only the party time and place (and maybe that its open bar). Better yet, consider designing a scavenger hunt element with clues to get people to the right place. (Need help with this? Bring key team leads into the planning process – have them design a hunt for their own team. This will foster additional interaction, personalization and fun without you having to do it all.)

Host during “regular” business hours
Make it easy for people to attend. Hosting an event at the end of a workday, say starting at 3:30pm or 4 o’clock, shows your staff that you value their attendance and their personal time (which is strained as it is during the busy holiday season).

With the holidays fast approaching creativity is your best friend. But you don’t have to have all the ideas! By keeping things on your home turf you have the flexibility to partner with a vendor(s) that can alleviate the planning process and add something different to your shindig.

Bottom Line: Planners should be able to enjoy the festivities, too, even if they happen to be late to the planning game. With a little help, they can!

Follow our blog with Bloglovin

Screw it! Why You Can't Judge a Wine by Its Closure

When I (Rebecca) worked for a boutique wine shop I remember feeling self-conscious whenever I chose to work with an awesome wine packaged with a screwcap. I personally felt like a trader to the tradition of uncorking a bottle of wine even though the wine quality was in the bottle, as it were. And whether absurd or not, I wasn’t the only one; I knew it would be a tougher “sell”.

So I called it out, ahead of the inevitable question “won’t my friends think that’s a cheap wine?” and worked harder to convince people to take a leap of faith. I probably had a 60/40 success rate.

“...I no longer even think about the type of closure a bottle has when I curate a flight of wine for an event.”

In writing this piece, I realized I no longer even think about the type of closure a bottle has when I curate a flight of wine for an event. In fact, it’s not until we pull the wines out of their boxes during set-up that we (re)discover which are screwcaps, cork, synthetic, crown (yep! – the same as beer bottles) or glass stops.

Now when we spot at least one wine has a screwcap, we sigh in relief. We know the wine won’t be impacted with cork taint. And since we will only have to open that wine with a quick twist of the wrist, we’re better able to keep guests seamlessly engaged, not having to physically work a corkscrew while geeking out about the wine. Convenience and consistency are our best friends.

Instead of being a sign a wine is cheap, mainstream or basic, closures today are simply a sign of the times. Good ones!

New technologies, systems and processes are perpetually evolving to help us do things better. And we’re thankful the wine industry is no exception. Still, we hear you – the physicality of using a corkscrew definitely taps into our nostalgia for tradition. In the publishing world this could be related to hardcover, paperback or e-reader.
 

So let’s be fair and dig into WHEN the closure could impact your opinion and experience with a wine, rather than just an added bonus of convenience:
 

FIRST.  For the great wines out there that are intended to be or are better when consumed “young,” screwcaps simply aid and abet!

SECOND.  For those occasions when a wine will benefit from aging, screwcap closures could impact that success. But not necessarily…
 

Check it out:

• Not all screwcaps are created equal. Winemakers have control over which style of screwcap closure they wish to use. Some wines that simply benefit from a little time in the bottle (for flavors to integrate, tannins to mellow and the like – kind of like your soup being better on day 2) may also benefit from a little teeny tiny breath of fresh air via the carefully crafted foil “seal” that exists (or doesn’t) under the lid.

• There are high end winemakers in this category who have been bottling with screwcaps for a while now (aka at least a decade) with happy results.

• And their innovation is being rewarded with a recent study that proves (the operative word!) wines can age well with a screwcap closure. These wines not only exhibit terciary nuances that only time can impart, they also deliver greater freshness (i.e. acidity remains intact).

Bottom Line?   Screwcap wine closures are like driving home from work every day withOUT traffic. It’s hard to argue with convenience and consistency, right? Besides, there are still plenty of other closures out there, for the days you don’t want to do the twist and shout!

Follow our blog with Bloglovin