Ask The Cellars

This kicks off a multi-piece story on eco-friendly vineyard management and winemaking practices.  We will look at three main practices; Sustainable, Biodynamic, and Organic.  With this piece we will look at the farming practice known as Sustainable; and several regional Sustainable programs including: LIVE, Lodi Rules, Salmon Safe, and Fish Friendly.
 

To put it simply: Sustainable agriculture is an economically viable, socially supportive and ecologically sound process.  Sustainable farms have the flexibility to choose what works best for them.  They generally recycle, conserve energy and water, and use renewable resources when possible.  They minimize the use of chemical products, preferring to manage nutrients with cover crops, and compost, and control insects with native birds and beneficial insects.  If they need to use chemicals to deal with a problem they choose the least toxic option. 
 

The U.S. Congress defines Sustainable Agriculture as:
  Sustainable agriculture is an integrated system of plant and animal production practices having site-specific applications that will, over the long term:
 • Satisfy human food and fiber needs
• Enhance environmental quality and the natural resource base upon which
   the agricultural economy depends
• Make the most efficient use of non-renewable resources and on-farm resources
• Integrate, where appropriate, natural biological cycles and controls
• Sustain the economic viability of farm operations
• Enhance the quality of life for farmers and society as a whole
 

There are no national standards, but there are some regional and local certification programs.  In Oregon and parts of Washington certification comes through LIVE and IOBC and California vineyards are certified through Lodi Rules.  Benzinger has created its own sustainability program with the goal of having all of its 50 growers certified by 2008.
 

A non profit group promoting sustainable viticulture, LIVE (Low Input Viticulture & Enology) has the primary goals of:
 ·        To see the vineyard as a whole system
·        To create and maintain a high level of quality fruit production
·        To implement practices that reduce reliance on synthetic chemicals and fertilizers with the goals of protecting the farmer, the environment, and communities at large
·        To encourage responsible stewardship of the land, maintain natural fertility and ecosystem stability
·        To promote sustainable farming practices that maintains the biological diversity of the whole farm.
  LIVE is the first organization in the United States to be certified by the International Organization for Biological and Integrated Control of Noxious Animals and Plants (IOBC).
 

Lodi Rules is a regional program that raises the bar for vineyard health by requiring growers to use a variety of sustainable growing practices and addressing impact of pest control. 
 Sustainable wineries include: Domaine Serene, Ponzi Vineyards, Williamette Valley Vineyards, and many others.  Always check with your local retailer or the wineries website to see which of the specific wines from a vineyard are Sustainable.
 

Salmon Safe is a farming process, started in Oregon and has now grown to include Washington, which encourages the minimizing of chemical products used on a farm or vineyard.  Very similar to organic, but with the specific goal of having the least impact on the aquatic ecosystem of Salmon.  This certification takes place primarily in the Northwest United States and is acquired by a farm or vineyard only after they have completed an in depth review of the farming practices.  This review includes walk-through assessments, review of growing practices, use of synthetic and natural fertilizers and pest control, notification of changes to farming practices and/or crop changes during the year.  Once a farm/vineyard is certified they are allowed to use the Salmon Safe logo.  To keep their certification farms must be reviewed a minimum of once a year.
 

Salmon Safe wineries include: Argyle, Domaine Serene, Evasham Wood, King Estate, Sokol Blosser.  Always check with your local retailer or the wineries website to see which of the specific wines from a vineyard are Salmon Safe.

Fish Friendly Farming covers the water-sheds of Mendocino, Napa, Sonoma, and Solano counties in California.  Each vineyard develops it’s own conservation plan that then must be approved by three governmental agencies: National Marine Fisheries Service, California Regional Water Quality Control Board, and the County Agricultural Commissioner.  Photo monitoring of the property is set up and each property is required to recertify every five to seven years.
 Fish Friendly Wineries include: Clos du Bois, Fetzer, Rodney Strong, Simi, as well as others.  Always check with your local retailer or the wineries website to see which of the specific wines from a vineyard are Fish Friendly.
 LIVE and IOBC wines can be labeled as such if 97% of the grapes are certified,  with Lodi Rules at least 85% of the grapes are certified.  On wines without certification, a description of specific farming practices may be included, such as “sustainably farmed” or “naturally farmed”. 
 With Salmon Safe wines you can look for there logo, with Fish Friendly Farming there currently is no logo, although a winery can use the text “we participate in Fish Friendly Farming” or  “vineyards certified in Fish Friendly Farming”.
  In general, Sustainable practices currently have no uniform labeling practice to indicate what farming practices are being used.  The ATF does regulate what is put on a wine label and therefore if a practice is indicated on the label you know it has been verified.  The many regional sustainable programs can be labeled according to their guidelines.  Alternatively many vineyards and wineries may combine practices of one or more of the eco-friendly techniques and forgo labeling there wines in any way.
  For more information please visit:
LIVE
IOBC
Lodi Rules
Benzinger
Salmon Safe
Fish Friendly Farming    

Thad Norlinger

-Cellars Wines & Spirits  

If you follow health news at all you may have heard of Proposition 65, a piece of California legislation that aims to inform consumers of the potential health risks associated with a variety of materials including Lead.  Below is a portion of that legislation:  
 

SECTION 1. The people of California find that hazardous chemicals pose a serious potential threat to their health and well-being, that state government agencies have failed to provide them with adequate protection, and that these failures have been serious enough to lead to investigations by federal agencies of the administration of California’s toxic protection programs. The people therefore declare their rights:
(a) To protect themselves and the water they drink against chemicals that cause cancer, birth defects, or other reproductive harm.
(b) To be informed about exposures to chemicals that cause cancer, birth defects, or other reproductive harm.
(c) To secure strict enforcement of the laws controlling hazardous chemicals and deter actions that threaten public health and safety.
(d) To shift the cost of hazardous waste cleanups more onto offenders and less onto law-abiding citizens.
The people hereby enact the provisions of this initiative in furtherance of their rights.”[1]
 

Why is there lead in glass?
Lead oxide is added to molten glass to give it a higher refractive index (makes it sparkle more), and to make the glass softer and easier to decoratively cut.  Think of the cut crystal glassware that your grandmother had.
 

Is lead safe?
Lead is never safe, and certainly not when it becomes part of our food chain.  Until recently it was assumed that because of the apparent hardness and stability of glass that the Lead was “locked” in.  Recent studies have shown that this is not the case.  In a study conducted by North Carolina State University it was learned the after only two days of storage in a Lead crystal container (24-35% lead content) port wine showed a lead level of 89 ppb.  After four months lead levels were between 2,000 and 5,000 ppb.  White wine doubled its lead content within an hour of storage and tripled it within four hours.  To put this into perspective the EPA Lead standard for drinking water is 15 ppb. 
 

So what does that mean for the leaded-crystal glassware and decanters you have, or may be looking to buy?
It is clear that storing any wine or other acidic beverage in leaded crystal/glass is probably not a good idea.  But does that mean we cannot enjoy a wine or other beverage in a container made from leaded glass?  With white wine doubling it’s lead content after only an hour, and tripling after only four hours(think about your next dinner party) of storage in a leaded glass container we leave that decision up to you.  Much like California’s Proposition 65, we are only trying to make you aware of the potential risk, and let you make the decision for yourself.
 

Thad Norlinger
-Cellars Wines & Spirits

Austria may best be known as California Governor Arnold Schwarzenegger’s birthplace, but did you know they rank 18^th in wine production and 11^th in wine consumption?  The current country of Austria is a result of the 1919 Treaty of Saint Germain.  After this event and WWI, Austria was left economically destroyed.  Resorting to mass-marketed, poor quality wine, Austria made an effort to come back economically.  Things continued to worsen until 1985 when a group of corrupt wine brokers tried to pass off wines with diethylene glycol (antifreeze).  This is probably the best thing that could have happened to their wine making industry.  The entire industry cleaned up their act, and now Austria makes the most riveting wines of central-eastern Europe.  In light of this it is no surprise to learn that they also have the strictest wine laws of anywhere in Europe.
 Best known for white wines made from Gruner Veltliner, Weissburgunder(Pinot Blanc), and Riesling, they also produce some notable reds including Blauburgunder(Pinot Noir), Blaufränkisch (Lemberger) and Zweigelt.
 Here is a quick overview of their white wines:
 Grüner Veltliner – Peppery spice, fruity, usually dry. Productive and rather hardy, although it ripens late, the Grüner is known for producing crisp and fresh wines that have notes of pepper, spices and grapefruits. Can improve for many years in bottle when given care, sometimes taking on the exotic fruit character of an aged Burgundy.
 

Riesling – Elegant fragrance, fine nuances, raciness. In good vintage years the noble Riesling from Austria’s best-situated vineyards produces some of the world’s finest wines of this variety. Its attractive bouquet usually has delicate notes of peaches, apricots and citrus fruits. Because of its piquant acidity, the Riesling is very racy and long on the palate; it constantly develops and thus ages very well.
 Weissburgunder – A fine combination of fragrances, powerful, racy. If the grapes have attained full maturity, the Austrian Weissburgunder is a white wine rich in extracts with a fine almond-like taste and piquant acidity. The grape variety known internationally as Pinot Blanc usually develops very well in the bottle. Because of its discreet character it is suitable for blending with other varieties and for ageing in new, small oak barrels (en barrique).
 And a quick overview of their red wines:
 Blauburgunder(Pinot Noir) – Discreet bouquet, elegant, soft tannins. Despite some new vineyard planting, this grape variety, which made the red wines of Burgundy famous, is still under-represented in Austria. The Pinot Noir has a very fine bouquet that is difficult to describe, best perhaps as reminiscent of raspberries or almonds. Its taste has lots of fruity charm and elegance. Despite its delicate structure it ages better than many wine-lovers assume.
 

Blaufränkisch – Dark berry notes, astringent-spicy, medium tannin levels. The name Blaufränkisch (literally “blue Franconian”) probably dates from the time of Charlemagne, when all high-qualities varieties were classified as “Franconian” (fränkisch) while those of lesser value were called “Hunnic” (heunisch) and eliminated. In its youth this Austrian speciality is an impetuous, deeply fruity red wine, which with ageing becomes more velvety and supple, gaining additional facets.
 Zweigelt – Despite being bred from a crossing of Blaufränkisch and St. Laurent in 1922, Zweigelt is now the most widely planted red grape in Austria. Hardy, vigorous and productive, Zweigelt (or Blauer Zweigelt and Rotburger as it is also known) buds late and ripens early, which are very useful traits in the cool Austrian growing regions. Though it is at its best when yields are low, Zweigelt can be counted on to consistently produce medium bodied reds that have a nice mix of currants, herbs and tannins. From better sites and low yields some very rich and tannic reds can be produced that can take well to both barrel and bottle aging.
  The Cellars features outstanding wines from the following producers: Loimer, Domaine Wachau, and Neckenmarkt.  For some really interesting wines try the Pinot Noir from Claus Preisinger, a 28 year old winemaking marvel truly in tune with his terrior.  You may also want to try the Weissburgunder from 20 year old vines from Judith Beck.
 Thad Norlinger
-Cellars Wines & Spirits

Have you ever stopped by your local Asian restaurant for dinner, and ordered sake off their menu?  Was it enjoyable? Did you ask yourself ‘How can anyone drink this?’  If you did you probably tried what is known as commercial sake.  These sakes are often drunk warm, are produced by large commercial factories, and often contain large amounts of distilled alcohol.  May I suggest that next time you find a restaurant that serves premium sake!  Premium sakes are served chilled, and come from any of the over 1,700 sake breweries in Japan.  Each sake brewery produces a range of sakes resulting in around 10,000 different sakes being made! 

Premium sakes like those available at The Cellars are referred to as “Ginjo” sake.  Made from only four ingredients; water, sake rice, koji mold, and yeast.  Sake is brewed like beer, not fermented like wine. As with beer, water is a very important ingredient.  Each sake brewer is located near a very pure water source such as a spring, well, or stream. Special strains of rice are used and are hand harvested. There are 9 basic types of sake rice with a total of about 65 varieties.  The Koji mold is introduced to the rice to help convert the starch in the rice from an unfermentable sugar to a fermentable sugar.  Yeast, much like in beer production, is a closely guarded secret and each brewer works with their own strain.  The yeast has a large impact on the aroma of the sake.

The simplified process of sake production is as follows:

Sake rice is milled to remove the outer husk and impurities.  The more milled the rice, the more pure the remaining starch.  The rice is then washed, soaked, steamed, and then cooled.  A third of the rice is mixed with the mold to form a starter.  The yeast is pitched into this mixture and allowed to ferment.  This mixture is then added three times to the remaining rice over a period of four days.  The final mixture (mash) is allowed to ferment for 18-32 days.  The liquid (now sake) is pressed from the mash and pasteurized for the first time.  The sake is then filtered and diluted with water to the final alcohol content, pasteurized a second time and bottled.

Sake is graded into five types: Honjozo-shu, Junmai-shu, Ginjo-shu, Daiginjo-shu, and Namazake.  Each grade polishes the rice more than the previous grade. Honjozo-shu polishes away 30% of the rice kernel and adds a small amount of distilled alcohol.  The remaining types add no alcohol and are considered pure sakes.   Junmai-shu polishes away 30% of the rice kernel. Ginjo-shu polishes away 40% of the rice kernel, Daiginjo-shu polishes away anywhere from 50%-65% of the rice kernel.  Namazake is sake that has not been pasteurized.  For those who are enjoying the greener side of life you should note that sake is free of sulfites, additives, and preservatives.  Other types of rice products that you may hear being talked about include:

Dear Mrs. Bryce,
     I was pleased to hear that you enjoyed the Riesling that you picked up last week.  I thought that it would be a nice transitional wine for moving into white wines from the blush wines you have had in the past.  I recalled that you were talking about making a spicy Asian recipe.  Spicy foods can have a tendency to bowl over many wines so pairing a wine that is also somewhat spicy compliments the dish quite nicely.  I’d like to recommend a Gewürztraminer (pronounced ‘ga-VERTZ-trah-MEE-ner’) as it works well with “hot” spiced foods.  The grape is originally from Germany, but now there are plantings in the U.S., Australia, France, and other countries.  The word actually means “spice grapes”.  Now that you have experienced a Riesling, this will be similar in sweetness but a little more zestful and lively and of course carries a tanginess of spice.  There are often lychee and melon aromatics.   I often find pear, honeydew melon, honeyed apricots & peach flavors in many that I come across.  Some of the best come from the Alsace region of France and they tend to drink a little drier than their American cousins.  Gewürztraminers will work very favorably with Thai, Indian (especially curry dishes), Szechuan and Mexican fare such as enchiladas in a white cream sauce with green chilies.  It is a delightful sipping wine so it doesn’t have to go with a meal at all.  A very solid “Gavertz” that is perennially a best seller is the Fetzer Vineyards.  We have been selling a tremendous amount of the Macher Gewurztraminer Spatlese from Germany as well.  The ideal drinking temperature is about 45 degrees so consider putting it in the refrigerator for eight hours and then pulling it out about a half hour before serving.  I think this would be the perfect pairing for your dinner plans. 
 

Goodnight,
Rod Olson
The Cellars Wines & Spirits

Dear Mrs. Bryce,
          You had mentioned that your friend was having some issues with the red wine she was drinking to help her with her heart condition and I thought I could lend some insight. 
     The “60 Minutes” story that the two of you were trying to recall was “The French Paradox.”  In that segment, they were talking about how the French eat higher fat food, drink wine daily, smoke cigarettes like chimneys and get less exercise than their American counterparts yet they have far lower cases of heart disease.  The research showed that the wine was what was doing the trick.  Wines, particularly red wines, are a source of resveratrol. This substance has been linked to longevity and cancer prevention.  Right after that show was aired in the early 90’s, we saw a huge increase in wine sales that has yet to drop off.   Estimates are that red wine consumption jumped 44%!   Doctors started prescribing red wine to lower cholesterol.  The problem that came about was that they were recommending dry wines like Cabernets and Merlots so some of the good people of Minnesota that weren’t used to drinking much red wine couldn’t stand the stuff.  We always try to catch the people and get them to drink softer red wines like Pinot Noir or Beaujolais or something similar because the tannins are softer.   I wasn’t clear on what your friend was having issues with in particular, but if it is taste, have her try Westrey Pinot Noir from the Willamette Valley of Oregon.  It is biodynamic so it is free of chemicals and displays lush fruit with notes of cherries.  It is somewhat limited in availability.  If that doesn’t fit her taste, I could suggest many others that might be more to her liking. 
     If she is getting headaches, they have found that 50% of people that take a single aspirin before drinking can avoid that problem.  I have told numerous people about the aspirin trick and I would say 60% say it helped them. 
     If the problem is sinus related, it may be histamines that are the problem.  Sometimes drinking organic or biodynamic wines (of which we have many to offer) can ease that problem. 
     I hope this is of some help.  Have her call me anytime if she has further questions.
Have a great week,
Rod Olson
The Cellars Wines and Spirits

Without question German wine labels appear to be the most confusing, over-text’d, and hard to read labels of any wine.  However, if you take five minutes with us we can clear the confusion and open up a whole new world of wine for you.  Let’s start with the label shown here.  First on the label is the producer/winery.  In this case Selbach-Oster.  Next we see the vintage listed, 2006.  On the next line we see two words: Zeltinger Schlossberg. Zeltingen is the town (Germans add an ‘er’ to the end of many words to indicate ‘from’.Zeltingen is the largest town in the Mittel(middle)Mosel.  Schlossberg refers to the actual vineyard the grapes come from.  In this case Schlossberg is 124 acres of vineyards in the town of Zeltingen above the Sonnenuhr(sundial) with fairly heavy blue Devonian slate soil.  On the next line we see two more words: Riesling Kabinett.  Riesling refers to the grape variety used in this wine. Kabinett refers to the level of ripeness of the grapes in this wine.  It indicates that the grapes used for this wine were the first ones picked in the fall.  Additional ripeness levels include, in order; Spätlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese.  Next we see Qualitätswein mit Prädikat which refers to the quality level of the wine.  In this instance it is the highest level, translated as Quality wine with Attributes.  These attributes are the ripeness levels mentioned above.  Gutsabfüllung Weingut Selbachoster tells us that this wine was ‘Bottled at the Winery of Selbach Oster.  The A.P. number is the number assigned to this specific wine including vintage.  It indicates that the wine has been brought before a panel of tasters for approval.  Mosel-Saar-Ruwer is the appellation of origin.  It tells you where the vineyard and winery are located.  Similar to our ‘county’ designation, there are thirteen appellations in Germany; Ahr, Mittlerhein, Mosel-Saar-Ruwer, Rheinghau, Nahe, Pfalz, Rheinhessen, Franken, Hessische Bergstrasse, Württemberg, Baden, Saale/Unstrut, Sachsen.  Last are the alcohol content 9.5% and the bottle size 750ml. 

Dear Mrs. Bryce,

It has been a while since we last spoke. I hope all is well. I was sitting here thinking about spring and I remembered that the last time we spoke you were beginning to make plans for an Easter luncheon. As soon the holiday shall be upon us I thought I would drop you a note with some wine suggestions I have put together that will pair beautifully with an assortment of traditional Easter foods. 

First, may I suggest that you consider starting your party with a sparkling wine? A small glass of bubbly is always a great way to bring a celebratory mood to any gathering or occasion. I have two wines in mind for you.  The first is nice bubbly from Washington called Domaine Ste Michelle Frizzante. At around $11 it is a great starter bubbly.  Excellent depth, good nose, and a light sweet fruit component that gives it broad appeal.  The second, and more unique, is a sparkling wine by the name of Paul Zinck Cremant d’Alsace.  At around $16 this is a truly exceptional example of both the wine makers skill and quality of wines available from Alsace.  A stellar blend of Pinot Blanc, Pinot Noir, and Chardonnay, it is both light and full-bodied with a biscuity bouquet and notes of apricot on the palate.

As for dinner if you are serving the traditional American ham I would highly suggest either of the following wines.  From a small, family run estate near the town or Orange (in France), comes a fabulous example of Syrah.  Chateau Beauchene Les Sens de Syrah at around $14 a bottle is one of those hidden gems you don’t often come across. It has incredible depth and structure, something uncommon in wine at this price.  My second choice for you is a Riesling which exemplifies the fine grapes that come from Bernkastel, Germany. The Dr. Heidemanns-Bergweiler Riesling at around $17 a bottle is an amazing Riesling from a very old producer. It has amazing fruit flavors with incredible depth to the nose and palate, offering up just the right amount of sweetness balanced by sleek minerality and hints of chalk. Perhaps you are serving a baked chicken dish or turkey instead, may I suggest the Sacha Lichine La Poule Blanc at around $11 a bottle?  This tasty cuvee makes great use of Chardonnay, Sauvignon Blanc, and Viognier for an outstanding wine with great body and fine aromatics. It also has balance and complexity which allow it to complement many dining choices.  My second offering has to be the Santa Barbara Winery Chardonnay at around $16 a bottle.  A well balanced wine that showcases the great fruit aspects of a Chardonnay combined with the great acidity and weight typical of wines from Santa Barbara Winery.I am sure that you will be finishing your meal with some great sweets. If you are still planning to serve Kulich, or Hot Crossed Buns I would have you try something a little different.  I think an inspiring Belgian beer named Gouden Carolus Triple at around $9 would pair very well with the dried fruits and sweeter notes of these traditional Easter breads.  If you’re serving some decadent Belgian chocolate then I would serve the Chateau Ste. Michelle Indian Wells Cabernet Sauvignon currently at the hot price of $15 a bottle, or a Smith Woodhouse Lodge Reserve Port for $20 bottle.  A fruit tart or pie which would certainly be in keeping with the spring aspect of Easter would pair nicely with Palladino Moscato d’Asti  at $14 a bottle or the Franz Karl Schmitt Niersteiner Pettenthal Riesling Auslese,  at $14 for a half bottle, would be great for a smaller group.As always I appreciate the opportunity to provide you with some great matches for the foods that will be gracing your table. If I or any of our staff can help you in the future, please let us know.
Thanks Again, Thad Norlinger 

One of the questions that we tend to hear a lot is “How and when do you decant wine?” Decanting is a way of aerating or introducing oxygen to your wine. Some wines are fine without any aeration, but many reds and a few whites will noticeably benefit from it. Wine benefits from breathing time and it is a good idea to open your bottle and pour a small glass to allow the wine to “open up”. As I have maintained for well over a decade (and the idea is now finally gaining popularity), simply opening the bottle and leaving it out on the counter only allows a surface area about the size of a dime to aerate. Pouring wine into a wineglass or decanter will allow more oxygen to reach the wine. The act of violently shaking wine in the glass to swiftly aerate it is widely considered to bruise the wine so we recommend avoiding such actions.
A decanter is a glass container that can hold the contents of a standard size wine bottle with room for needed air exposure. Many are very decorative and some even have cork-like closures. They can come in all shapes, some of which are specific to certain wine varietal types. Young, tannic red wines or wines showing sediment are prime candidates for decanting. It is best to allow the wine bottle to stand upright for a day or two. Then pour the wine into the decanter while watching through the neck of the bottle to monitor sediment flow. As the neck glass is typically quite dark, having a light or candle behind it will help you to better see the flow. Once you get to the bottom inch or two you’ll see some sediment, which is tannins and other matter that solidifies over time, and then you should stop pouring. After 15 minutes to an hour, your wine should be about perfect with the “nose” opened up and tannins softened. Some very hardy wines may require up to 4 hours in the decanter before they are ready to be enjoyed. Vintage Ports would be prime candidates for decanting as would many Cabernets, Barolos, Brunellos, Bordeaux (red & white), Rhone reds, Spanish reds, full bodied white Burgundies and many Alsatian whites. Of the wines that would be best decanted, a good rule of thumb would be to decant them if they are 10 years or more past the vintage date. Wines that are lower in tannins (many Pinot Noirs including all red Burgundies, Beaujolais, lighter Italians and lighter Zinfandels as well as older Riojas) probably won’t benefit from decanting and doing so might actually dull the taste of the wine. Vintage Ports are the only ports that need aeration as other Ports leave their sediment in the barrels.
Wine can be kept in sealable decanters for a few days (Vintage Port up to a few months), however a word of caution should be said about the use of older lead crystal decanters for long term storage. Doing so has been found to impart some traces of lead into the wine. Newer decanters like the Ravenscroft line of decanters featured at The Cellars Marketplace (http://cellars.com) are not crafted with lead oxide. It was formerly used by artisans when creating crystal ware because it made glass softer and easier to work. Drinking from lead crystal glassware has been deemed safe so no need to worry about that issue.
Cleaning a decanter should be done with a minimum amount, if any, soap. Many detergents can adhere to glassware surprisingly well and your “lemon-fresh fragrances” could transfer to your next decanted wine.
Visit our Cellars Marketplace for a wide selection of decanter’s, brushes, and glass cleaning solutions.
- Rod Olson
The Cellars Wines & Spirits

Mrs. Bryce Article

Thanksgiving Wines

Greetings Mrs. Bryce,

Thanks for dropping me that note about helping you pick out wines for Thanksgiving. It sounds like you’ll have quite a crowd coming to your place. One of the fun things about having a large group is that you can have a wide variety of wines opened for the feast. One of the toughest things about pairing wines to the meal is that there are such a wide variety of tastes that hit the table. Just figuring out what to serve with turkey is relatively easy, but with stuffing, cranberries (tart), sweet potatoes(with marshmallows on top?) or regular potatoes, corn, etc. there is a lot happening and there is no single wine in the world that will compliment all of the traditional menu items at the same time. That said, it’s a good thing that you have a group to serve because then we can go with a variety of wines that will allow your friends and family to choose the style of wine that they like best. Of course we will focus on “turkey friendly” wines. For years one of the most popular wines that people picked was the old White Zinfandel. There are plenty to choose from but we are seeing many people replace those with Rosés. We have searched out many new ones and have great French, Spanish, Washington and German Rosés in stock. The Chateau Ste Michelle Riesling that I recommended previously would be a good choice, but we just locked in a fantastic buy on their Indian Wells Riesling that normally runs $18.99 and is currently on sale for $10.97! It is a serious “Must try” for a sweeter white wine. For something sweet, yet spicy in a white, go with a Gewürztraminer. Pinot Grigio is still hot and a lot of people will be serving those again this year. Try the Kris which has nice apple overtones with a crisp finish or the Santi which isn’t overly fruity but has wonderfully rich roundness and a background note of citrus. One that I have served for a few Thanksgivings is the delightful Evolution from Oregon’s Sokol Blosser Winery. It is a blend of 9 different white varietal types so it has a lot of fruit and is very complex. It has been a hit every time. Keeping in mind that there is red meat in turkey too, some people put a bottle or two of red wine on the table. For something lighter, try Nouveau Beaujolais that comes out the 3^rd week of November every year. I prefer my reds a little more full bodied for the Thanksgiving meal so I tend to gravitate to a Cru Beaujolais or a Pinot Noir instead. Right now we have a super special on the Estancia Pinot Noir and people are purchasing it at a furious pace. Any of the above would grace your table nicely and a combo of a few would be even better. Having a number of wines opened would also allow your guests to step outside of their wine comfort zones and try some new things that they otherwise might not. I hope you have a wonderful time. With you doing the cooking, I’m sure there won’t be much in the way of leftovers!

Thanks again,

Rod Olson

The Cellars Wines and Spirits