It’s not what you think. I’m really not going to pitch you on drinking wine made out of turkey. I would never suggest you drink a wine made with turkey flavoring. There are sodas that are flavored that way, but I wouldn’t drink them either. However, it is time to round up wines for the big turkey dinner again, and I’m all jazzed up about the opportunities!
Thanksgiving dinner is probably one of the toughest meals of the year to buy wine for. Usually served as somewhat of a potluck, you never know exactly what is going to be served until the meal shows up on the table. That is exactly why I always suggest that you buy several wines for the event.
First, you should include a sparkling wine. I just learned that one of my local favorites is being discontinued and won’t be available long. Domaine St. Michelle’s Frizzante is a slightly sweet sparkler that has won several awards in the last few years. Get it while you can.
You really can’t have Thanksgiving without a bunch of white wines. I prefer to host with Pinot Grigio, Riesling, Viognier or Rousanne, and a good old oaky Chardonnay. Pinot Grigio has citrus and mineral qualities that break down fats well. If you are serving creamy foods such as green bean casserole, you’ll love the way this wine pairs with it. I’ll be serving one of my favorites made by Casey McClellan at Seven Hills.
Good Rieslings are spicy, fruity, and also have a level of minerality to them. I tend to like ones with low residual sugar, and prefer them bone dry if I can find one. Pacific Rim winery makes a wonderful Riesling that hits the spot.
As for Viognier, I would suggest Alexandria Nichole Cellars. Lots of fresh fruits including pineapple, melon, and a faint hint of banana coax out the flavors of a nicely prepared butterball, and pair with mom’s stuffing.
I prefer a good, old fashioned Chardonnay for Thanksgiving. I serve one of those major oak bombs that you usually run from, but the vanilla and buttery flavors compliment so well with the comfort foods of the day. I suggest a good Napa Chardonnay, or if you want to go local I suggest Columbia Crest Grand Estates.
If you are like me, you’re into having smoked turkey, duck, or venison on the table. For smoked foods you really need to step out with some fun reds. I highly suggest a Rose’, a Pinot Noir, Malbec, and a good Cabernet Sauvignon to keep the Bordeaux drinkers happy.
The Rose’ that we’ll be drinking this year is from San Juan Island Vintners. I’ve reviewed this before so I won’t bore you, but this dry Rose’ is great with everything on the table.
Eyrie Pinot Noir is my hands down choice for Thanksgiving. Its bright raspberry notes turn to a earthy finish are great with duck or smoked meats. As for the Malbec, I love them dark and spicy, with huge flavors of blueberry pie. For that I suggest Saviah, Terra Blanca, and Gascon depending on where you want the wine to be from.
The choices for Cabernet Sauvignon run deep in my house. I’m just going to put my hand over my eyes and grab something off the rack. But, if you have to make a special trip, I would suggest picking up one of the local artisan winemakers such as Fidelitas or Whitman Cellars.
Enjoy!
Showing posts with label Seven Hills. Show all posts
Showing posts with label Seven Hills. Show all posts
Saturday, November 14, 2009
Sunday, September 6, 2009
What Does Good Cabernet Taste Like?
The last few weeks I’ve had several conversations with people in the wine industry about a few winemakers in the region, one in particular, who claim to make superior wines in an “old world style”. I’ll come right out and say that their wines taste like good vinegar to me, however good vinegar makes great salad dressing.
The problem is that there is not a consumer standard for what is supposedly good or bad. It really depends on what people like me, and others who are more educated and highly paid have to write about the wines that they drink. A good score means that you have to like it because some “expert” did.
In preparing for this article I did a little research, beyond just drinking, and was reminded of a few points of reference. A few years ago there was a funny movie that was produced about winemaking, and it wasn’t that over-rated movie Sideways. The movie is called Bottle Shock. You can rent it from most local movie rental places or even download it on Netflix.
Bottle Shock, set in 1976 in California’s wine country is about the story of Steven Spurrier, a British wine merchant who sets out to prove that French wines are superior. He hosts the Judgement of Paris, the world’s first truly intercontinental judging of Cabernet and Chardonnay. The Americans beat the French, like usual, and the French whine, also like usual.
The rest of the movie you’ll have to watch for yourself. However, a few standards of what a good Cabernet are, are established during the Judgement of Paris. Those facts are pretty much immutable.
A good flavor profile for Cabernet Sauvignon begins with the grapes. Grapes that are picked right, with the right amount of sugar should have a soft vegetable flavor that is going to taste a little like Green Bell Pepper. A really established Cabernet vineyard, will produce flavors of Eucalyptus or Mint, which tells you that you are drinking pretty much the best of the best.
Spice is added to Cabernet Sauvignon through barrel aging. Depending on the wood and treatment by the cooper, barrels create different spices that will layer over the grape flavors to develop the wine’s complexity. Flavors of Vanilla, Cassis or Black Currant, Tobacco and Leather come from this aging process.
Lastly, a good winemaker balances the wine with just the right amount of tannin. Silky, smooth tannins that don’t overpower the fruit create a long and beautiful finish to the wine.
If you were wondering who won the 1976 Judgement of Paris, it was Stags Leap Vineyards, with their 1971. Stags Leap, now owned by our friends at St. Michelle, remains to be one of the outstanding examples of what a good cabernet should be. Of course, that region is full of other names such as Heitz or Rombauer.
Locally the best cabernet comes from just a few vineyards. Probably the most famous are Champoux, Seven Hills, Pepperbridge, and recently Ceil du’ Cheval. If you look on your label and see these names, you will likely be drinking what is likely to be the way a good Cabernet Sauvignon should taste.
Enjoy!
The problem is that there is not a consumer standard for what is supposedly good or bad. It really depends on what people like me, and others who are more educated and highly paid have to write about the wines that they drink. A good score means that you have to like it because some “expert” did.
In preparing for this article I did a little research, beyond just drinking, and was reminded of a few points of reference. A few years ago there was a funny movie that was produced about winemaking, and it wasn’t that over-rated movie Sideways. The movie is called Bottle Shock. You can rent it from most local movie rental places or even download it on Netflix.
Bottle Shock, set in 1976 in California’s wine country is about the story of Steven Spurrier, a British wine merchant who sets out to prove that French wines are superior. He hosts the Judgement of Paris, the world’s first truly intercontinental judging of Cabernet and Chardonnay. The Americans beat the French, like usual, and the French whine, also like usual.
The rest of the movie you’ll have to watch for yourself. However, a few standards of what a good Cabernet are, are established during the Judgement of Paris. Those facts are pretty much immutable.
A good flavor profile for Cabernet Sauvignon begins with the grapes. Grapes that are picked right, with the right amount of sugar should have a soft vegetable flavor that is going to taste a little like Green Bell Pepper. A really established Cabernet vineyard, will produce flavors of Eucalyptus or Mint, which tells you that you are drinking pretty much the best of the best.
Spice is added to Cabernet Sauvignon through barrel aging. Depending on the wood and treatment by the cooper, barrels create different spices that will layer over the grape flavors to develop the wine’s complexity. Flavors of Vanilla, Cassis or Black Currant, Tobacco and Leather come from this aging process.
Lastly, a good winemaker balances the wine with just the right amount of tannin. Silky, smooth tannins that don’t overpower the fruit create a long and beautiful finish to the wine.
If you were wondering who won the 1976 Judgement of Paris, it was Stags Leap Vineyards, with their 1971. Stags Leap, now owned by our friends at St. Michelle, remains to be one of the outstanding examples of what a good cabernet should be. Of course, that region is full of other names such as Heitz or Rombauer.
Locally the best cabernet comes from just a few vineyards. Probably the most famous are Champoux, Seven Hills, Pepperbridge, and recently Ceil du’ Cheval. If you look on your label and see these names, you will likely be drinking what is likely to be the way a good Cabernet Sauvignon should taste.
Enjoy!
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