I love the traditions of the holidays. The Trail of Lights, the decadent treats, spending time with family around the Christmas tree, sitting on Santa’s lap, and sometimes even Christmas carols.
But not all Christmas carols. The indomitable repetition of that seemingly endless cumulative carol “The 12 Days of Christmas” is as maddening as it is catchy. It may draw on your nostalgic heartstrings, convincing you to sing along the first time you hear it each season, but after that …
Back in 1982, the Canadian comedy couple Bob and Doug McKenzie created a fantastic parody of the “12 Days of Christmas” that gleefully declares, “On the first day of Christmas my true love gave to me, beer.” To honor that sentiment, here are 12 festive drinks to have at home or a party to help you start new holiday traditions.
1. Beer is the right thing to have on the first day of Christmas in a nod to Bob and Doug. A good choice is Rahr & Sons Winter Warmer, a dark English-style ale with dried fruit and chocolate flavors. These guys in Fort Worth know how to make a solid brew. It’s great on its own and pairs incredibly well with gingerbread.
2. The second day calls for a delicious holiday twist on a classic cocktail, a perfect way to prep your appetite for a big holiday meal. The boozy Cynar Manhattan made with double-proof Cynar 70 is one of the best tasting versions of a Manhattan you’ll ever have. The newly introduced big brother of Cynar has the same balance of bitter and sweet flavors with festive hints of spice and herbs.
Stir the ingredients with ice and strain into a coupe or martini glass. Garnish with maraschino cherries.
3. The third day deserves a classic wine to celebrate the holidays: a stout cabernet sauvignon. Cabernet is a bear skin rug in front of the fire. To really wow your holiday guests, grab the 2012 Rodney Strong Alexander’s Crown cabernet sauvignon single vineyard, a Sonoma County beauty bursting with the lovely smell of plum and chocolate and powerful blackberry, black cherry, licorice, and dark chocolate flavors with a bit of cedar lingering on the finish. Whether you serve this with a sumptuous beef Wellington or on its own, it’s sure to dazzle for $75.
Another choice is the 2012 Experience Napa Valley Cabernet Sauvignon with viscous flavors of spiced black currant, jammy plum, and dried strawberry. It’s great with rib roast for $25.
The third day calls for a third bottle of wine. An easygoing and unpretentious choice for the neighborhood party is 2013 Sterling Vintner’s Collection cabernet sauvignon. This Central Coast cab packs in a load of blackberry, ripe blueberry, dark chocolate, and vanilla flavors with a sprinkle of baking spice. Pick it up for $27.
4. The fourth day warrants a lush wine. Merlot is the Snuggie of the wine world: soft, cuddly, and oh so comforting. An incredibly elegant merlot for the holidays is the 2012 Matanzas Creek Winery Jackson Park Vineyard merlot. This Sonoma County vineyard is planted with the same grapes as one of the most famous Bordeaux wineries, Petrus. It’s velvety smooth with plum, blueberry, and boysenberry jam flavors and a bitter-sweet chocolate finish. The Matanzas Creek merlot goes incredibly well with roasted duck and sells for $60.
5. The fifth day asks for a slightly more rustic wine. Syrah is a walk through the woods to find just the right Christmas tree. The 2012 Qupé Santa Barbara County syrah ($30), made with biodynamic or organically grown grapes from the cool climates of the Santa Maria Valley and the Edna Valley in California, is as wild, funky, and brambly as any French Rhone wine. This little number is bounding with blackberry, cranberry tarts, and spiced with herbs and pepper. Serve it with a festive grilled lamb for the holidays.
6. The sixth day requires a playful wine. Petite sirah is a kiss under the mistletoe. For one big, bold kiss go with the 2013 Parducci True Grit Reserve petite sirah from Mendocino County, California. It has dusty raspberry scents, tart raspberry, Luden’s cherry cough drops, and blueberry pie with a healthy dollop of tannin. Yum! It is a great wine with steak and sells for $30.
7. The seventh day is a good time for portable wine. Grab a can of Underwoodrosé from the Union Wine Company of Oregon to sip while you look at holiday light displays. The half-bottle size can be enjoyed in a crowd, and the fresh watermelon, strawberry, and tart lemon flavors pair resplendently with funnel cake. Pick up a four-pack for $24.
8. The eighth day is all about cuddly comfort. Pinot noir is the purr of a snuggly kitten, velvet furred and wispy tongued. A classic from the Eola-Amity Hills in Oregon, the 2013 Willamette Valley Vineyards Estate pinot noir gleams like Dorothy’s ruby slippers with aromas of wet leaves, Bing cherries, and mocha. It has bright black cherry, raspberry, and chocolate flavors that give way to an earthiness characteristic of Oregon pinot noir. It is great with salmon and sells for $30.
9. The ninth day is a little naughty. Cinsaut is a tryst at the office Christmas party. Emblematic of a night of debauchery is the 2014 Bonny Doon cinsaut counoise from vineyards in California’s Paso Robles, Mendocino, and Lodi. Its looks are deceiving. The light ruby color of this wine is as delicate as the newest Beaujolais Nouveau, but its taste is anything but subtle. Wild strawberry, raspberry, and cranberry scents endorse the red berry, satiny chocolate, and herbal flavors. It pairs exceedingly well with quail and sells for $35.
10. The 10th day is sophisticated. There is nothing as erudite as a snifter of brandy. A Spanish delight, Lepanto Brandy de Jerez Solera Gran Reserva is made from Palomino grapes and aged for 15 years in the same intricate fashion that sherry is made. The century-old oak casks used in the aging give it vanilla and honey flavors that envelop a bourbon-esque core like a velvet smoking jacket. Serve it at room temperature to savor the unmistakable imprint of sherry with its telltale oxidized sea-breeze taste. I could sip this all night after opening gifts. Deelish. It goes for $46.
11. The 11th day wakes up early for a cup of coffee. Coffee with a dose of cheer, of course. Coffee with liquor is the next best thing to snuggling with a ski bunny. Pour a couple ounces of Frangelico into your cup. The sweet hazelnut and vanilla flavors will perk up any morning. Pouring from the distinct bottle with the rope belt is a lot of fun too. Be careful not to overdo it because even in coffee it can get you drunk as a monk. Grab a bottle for $25.
12. By the 12th day you are bound to be in need of a tummy soothing digestif. Amaro Averna soothes the flames of holiday indulgence with a luxurious blend of honey and bitter-sweet chocolate flavors. Sip a small glass neat or with an ice cube and let the sweet, thick herbs and citrus do their trick. It’s a lovely way to wind down the holidays for $30/bottle.
If you must sing a Christmas carol while enjoying any of these drinks, please make it “Fairytale of New York” by The Pogues and Kirsty MacColl. Cheers to a happy holiday!
This story was originally published on CultureMap.
Disclosure: I received samples to review of most of the products included in this post.
The holidays are ripe for indulgence. It’s a perfect time for pampering family, friends and yourself. The ultimate culinary extravagance is the pairing of champagne and caviar: bliss! Both are tiny festive balloons bursting with joy, just for you.
What’s so special about the salted eggs of a sturgeon? It’s that almost magical pop of the delicate shell that showers your mouth with insanely delicious buttery, saline and fishy goodness. Nothing else can replicate the tactile experience or flavor.
Who was the first person to eat the gray-black eggs of a scary fish that looks like it just swam out of the brackish waters of Jurassic Park? Some say Greek philosopher Aristotle and his cronies were diggin’ sturgeon roe way back in the fourth century B.C. While the Persians (aka, Iranians) may be the first to salt sturgeon eggs from the Southern Caspian Sea, it’s the Russian czars who gave caviar its fame as an extravagance. Its popularity spread when the Russians started selling it as a luxury item to European royalty in the 16th century.
Caviar caught on big in the United States in the late 1800s, and by 1910, sturgeon were almost extinct in the U.S., resulting in the halting of domestic production. Similarly, the sturgeon population in the Caspian Sea and Black Sea was decimated by overfishing, poaching and pollution. In 1988, sturgeon was listed as an endangered species, but poaching for the lucrative black-market trade after the fall of the U.S.S.R. devastated the industry. Wild beluga and osetra sturgeon have been fished to near extinction.
As a result of scarcity and regulations limiting the harvest of wild sturgeon, caviar prices have soared. Fortunately, farming sturgeon provides cost-effective and sustainable access to the good stuff.
Order Like a Pro
You don’t have to be an in-the-know aficionado to get good caviar in a restaurant or store. Just follow a few basic tips.
Buy enough. You’ll want at least a 30-gram tin (about 1 ounce) for two people, but the ideal serving is 50 grams per person.
Know what you are getting. Caviar is the unfertilized salt-cured fish egg that can come from 26 different species of sturgeon. Look for nationality and species of fish on the tin—Russian sevruga, Iranian osetra or California sturgeon—to know what you are getting. While items like salmon caviar are technically roe and not caviar, it is common to find affordable eggs called whitefish caviar or trout caviar. Caviar is graded by the color, size and texture of its beads. The finest caviars are larger eggs that are lighter in color with firmer beads that pop in your mouth. If you are new to caviar, try milder styles like Chinese shassetra or American white sturgeon. Make sure it is fresh. Caviar stays fresh for four weeks unopened when well refrigerated. Once opened, caviar starts to soften and gets fishier. It will only keep for a day or possibly two when stored in the coldest part of the refrigerator.
That beluga isn’t what you think it is. Beluga is widely regarded as the finest caviar, but in 2004, the U.S. Fish and Wildlife Service listed beluga sturgeon as threatened under the Endangered Species Act. It’s currently illegal in the U.S., however, you may see river beluga caviar, or kaluga caviar, on a menu. It’s a scrumptious substitute with large, firm and luscious pearls. Sustainably raised caviar is a good thing. Because most species of sturgeon are now considered endangered, sustainably raised, farmed caviar and other fish roe are great alternatives to wild caviar. Wild-harvested sturgeon are killed for their eggs, while eggs from farm-raised sturgeon are live harvested. Look for farm-raised varieties like white sturgeon or paddlefish roe.
The Proper Way to Eat Caviar
Eat caviar in small bites, served right out of the tin with a nonmetallic spoon made of mother-of-pearl, wood or even plastic. Let the eggs spread on your tongue and pop those lovely pearls on the roof of your mouth to let the rich, nutty, buttery, salty, fishy flavors explode across your palate.
Alternately, caviar is delightful when served with blini, toast points or cold boiled potatoes with a dollop of creme fraiche—all excellent neutral backdrops that won’t compete with the flavor of caviar.
How to Select Champagne
Champagne is a must for pairing with caviar. The tart acidity of champagne and silky texture exquisitely enhance the enchanting, salty flavor of the caviar. It’s a match made in heaven. Even when excluding all styles of sparkling wine made outside the champagne region of France, there are still several styles to choose from. Follow these tips to simplify the selection of champagne.
Ask for advice. Go to a restaurant with a sommelier who can make suggestions or visit a reputable wine shop and ask for advice from the smart people who work there. Sommeliers and wine-shop owners spend all day, every day recommending wine, and are great resources for finding the best champagne for the money.
Know what you like. Do you prefer sweet or dry? Demi-sec, sec and extra dry are sweet, while brut and extra brut are dry.
Do you like your wine to be tarter or richer? Champagne made with all chardonnay grapes, called blanc de blanc, is more elegant, with lemon-juice freshness and high acidity. Champagne made with pinot noir is typically bigger, richer and more structured.
Pick your year. Champagne made with wine from multiple years is called non-vintage and will have “NV” on the label. It is usually less expensive than vintage-dated champagne. If you choose vintage champagne, some good years to consider are 1995, 2002, 2004 and 2008.
Consider being adventurous. If you want a solid champagne without spending a lot of time scouring the wine list, pick a non-vintage bottle from one of the major houses, like Bollinger, Krug, Moët & Chandon, Piper-Heidsieck, Taittinger or Veuve Clicquot. If you feel more adventurous, try a grower champagne, or fizzy wine made by the same house that grows up to 88 percent of their own grapes rather than buying it from other sources. Look for a tiny “RM” on the label, meaning récoltant-manipulant, which signifies it is an independent grower and producer. It’s possible to find high-quality champagne at a great price from houses like Egly-Ouriet, Guy Charlemagne, Pierre Gimonnet & Fils and Serge Mathieu.
Where to Get it in Austin
There are several stores in Austin that sell quality caviar, but two with high-quality caviar year-round include:
Lone Star Caviar
As the only caviar-specific retailer in Central Texas, Lone Star Caviar sells a wide array of wild caviar, from domestic sturgeon in a 4-ounce container for $280, to golden osetra imported from Iran in a 3.5-ounce tin for $350. To ensure freshness, the retailer only keeps a small amount in stock. Proprietor Bill Kirchenbauer recommends calling ahead to pre-order. He delivers in the Austin area usually within 24 hours.
Whole Foods Market
Each Whole Foods location carries a limited selection of caviar year-round and increases the selection to six to 10 varieties during the holidays. Ryan Boudreaux, a seafood coordinator, says Whole Foods carries caviar from small, sustainably farmed, artisanal companies like Tsar Nicoulai Select California Estate Osetra. Various quality levels are available, from a farmed white American sturgeon for $40 for an ounce, to a reserve-style white sturgeon caviar for $90 an ounce.
Whole foods follows its seafood-sustainability practices for the purchase of caviar, which precludes it from buying Russian sturgeon. It only carries fresh caviar. Boudreaux recommends customers talk to a fishmonger to check the date of caviar before buying it. It has a finite shelf life of 60 to 90 days. He recommends packing it in ice, even for a short drive home.
This neighborhood seafood restaurant and raw bar has the casual charm of a beachside bistro. Known for its outstanding oysters and bangin’ cocktails, it also has a respectable selection of champagne and caviar.
The sparkling-wine list offers a diversity of styles and prices, with nine types, ranging from $44 to $240 a bottle.
“Our sparkling-wine selection gets rotated frequently,” says June Rodil, master sommelier and wine and beverage director for McGuire Moorman Hospitality. “I think it’s important to have a mix of non-champagne as well as champagne from the big houses, grower-producers and non-vintage and vintage to fit the menu.”
The Clark’s caviar lineup, chosen by Chef John Beasley, follows the same principle of offering a variety of styles and prices. Beasley selects caviar and seafood only from sustainable sources. He looks for clear consistency of the beads and flavor varieties for five to seven styles. The menu caries inexpensive golden whitefish roe and wild paddlefish caviar starting at $30 an ounce, as well as a selection of white sturgeon and osetra for as much as $240 for 50 grams. Each is served in a traditional setup, with a mother-of-pearl spoon, blini, creme fraiche and a selection of garnishes. The Clark’s servers are trained to provide recommendations on caviar to help guests make a good choice for their taste preferences and budget.
“Less expensive fish roe, like paddlefish, have a more mellow, murky and earthy flavor,” Rodil says, “When you move up to sturgeon, you’re starting to get an unctuous, rich, beautiful, rounded bead with an almost mineral and clean taste.”
The perfect pick: For a flawless pairing, Rodil recommends the royal white sturgeon caviar and Guy Larmandier Grand Cru Champagne, served in half bottles.
“A half bottle is the perfect amount to have by yourself with caviar,” she explains. “It’s made with 100 percent chardonnay and super powerful. The caviar is a little quieter, so it goes well with the chardonnay. The wine is like a laser cutting through the creaminess of the caviar, creme fraiche and egg. [It’s the] perfect texture with the texture of the caviar. It’s a middle-tier splurge, so you can get it again if you fall in love and not feel too guilty.”
One of Austin’s finest fine-dining restaurants, Congress really knows how to do elegant meals. Caviar feels right at home here. Champagne is a staple.
The Congress wine lists boasts more than 20 types of sparkling wine, the majority of which are Champagne. The list runs the gamut, from the non-vintage André Clouet Grande Reserve Brut at $68, to the prestigious 2000 Pol Roger Cuvee Sir Winston Churchill Brut for $436.
Executive Chef David Bull has gathered stacks of prominent national awards for his craftsmanship of cuisine. Among his stellar dishes, he always has a selection that includes caviar.
“We change our caviar selection four to five times a year,” Bull says. “We want the right seasonally available ingredients. In the fall and winter months, the quality of caviar is much better. It’s all about the spawning. We incorporate farm-raised golden osetra from the Caspian Sea in a dedicate dish made with cauliflower mousse with a brown-butter cracker to highlight the flavor of caviar. It’s interactive. Use the crackers to dig in. It’s a fun experience.”
Bull’s driving force when sourcing caviar is to find high-quality eggs with the right color and separation of whole eggs that aren’t broken, as well as a good flavor profile, but caviar that’s still affordable so it’s not intimidating. However, his top priority is to serve sustainable ingredients.
“It’s a chef’s responsibility to make sure he’s not serving an endangered animal,” Bull says. “I make sure we are getting farm-raised caviar.”
It might not always be on the menu, but Congress offers stand-alone caviar service. During the holidays, look for farm-raised golden Caspian osetra served with a boiled egg, red onion, parsley and capers and toasted brioche. It’s served by the ounce for about $70.
“It’s a great bar snack if you can afford it,” says Jason Stevens, director of bars and beverage at La Corsha Hospitality, which owns Congress.
The perfect pick: Stevens gets downright misty eyed when he describes the perfect combination of champagne with that bar snack.
“I like a non-vintage champagne, like Krug Brut Grande Cuvee, that has a little bit of age because it is important to have a nuttiness come out in the champagne to match the nuttiness of the caviar,” he says. “It’s really beautiful. The flavor is one thing but the textural element is another. When eating caviar, it’s so fun for me to crush the caviar on the soft palate of my mouth and let that buttery oiliness come out. The bubbles of the champagne combine with it to create an elegant, creamy mousse. The high acid cuts through the richness and lets the delicate aspects come out to play.”
Alternately, he recommends a very cold shot of vodka.
“I would make a shot with five parts of potato vodka and one part of super chilled akvavit,” he says. “Take a bite of caviar, take a taste of vodka and then more caviar. Rinse and repeat. What a lovely way to spend the evening.”
A couple years ago, Bon Appétit magazine named Jeffrey’s one of its Top 50 New Restaurants when it reopened under new ownership by McGuire Moorman Hospitality, which also owns Clark’s. It’s accurate to say it has only gotten better with age.
With one of only three master sommeliers in Austin responsible for the wine list, it’s no surprise Jeffrey’s stocks an exquisite selection of champagne. Wine and Beverage Director June Rodil organized the list by grower champagnes and négociant-manipulant champagnes in either brut or rosé. It touts superb bottles such as 2004 Bollinger Grande Année Brut, 1988 Le Brun-Servenay Champagne Exception Avize Grand Cru and 1989 Pierre Paillard Grand Cru Brut.
“We have a lot of guests who are really into wine,” Rodil says. “Our sommelier team can answer their deep questions and get people conscious about what they want to drink. We have a large selection of great champagnes, with about 35 labels. I print our list every week and that changes regularly.”
French-trained Executive Chef Rebecca Meeker, who honed her culinary skills at Chef Joël Robuchon’s restaurants in New York and Taiwan, along with Chef David Whalen, sample caviar weekly to find the very best. Like the champagne list, the caviar selection changes regularly to ensure Jeffrey’s always has the freshest possible high-end caviar. The restaurant typically carries one or two styles, such as Iranian osetra or royal osetra from Israel.
Jeffrey’s serves caviar in a traditional way, accompanied by blini, creme fraiche, chopped onions and chopped boiled eggs. As an alternative to the mother-of-pearl spoon, Rodil recommends “caviar bumps.”
“It is super trendy,” she says. “People eat caviar off the back of their hands. It makes a lot of sense, as long as your hands are clean and free of odor. After all, you know you’re own scent, and because of that, caviar is the only flavor you taste. Caviar is such a delicate thing, you don’t want any other flavors interfering.”
The perfect pick: To go with that royal osetra caviar bump, Rodil recommends a 2006 Louis Roederer Cristal Brut.
“Cristal is a pinot noir-dominant blend,” she says. “It’s delicate, with the big richness to go with the intensity and the richness of the bubble of royal osetra. It is richness of bubbles paired with the richness of the bubbles. The 2006 vintage is big, lush, with great acidity. High-status caviar deserves to be served with high-status champagne. People think about Jeffry’s as a celebratory meal. It’s easy to indulge here.”
Elegance without pretense is the pervasive vibe at LaV. The atmosphere is imbued with subtle sophistication, from the art on the walls and the light fixtures to the intricate details of the dishes on the French Provençal-inspired menu. In this setting, champagne and caviar almost seem like a must.
With one of the city’s most expansive wine lists, overseen by Sommelier Rania Zayyat, it’s easy to find an exquisite bottle of champagne. LaV has more than 40 Champagnes available, with bottles starting at about $100 and increasing to the $975 1989 Krug Collection. The expansive list can be a bit overwhelming, but Zayyat, an advanced sommelier, helps guests easily navigate the waters.
Caviar at LaV is on the down-low. It isn’t printed on the menu and is only offered by the server.
“It’s for people in the know,” Zayyat says. “It’s contagious. When people hear about it or see people eating it, they want it.”
If you are one of the people in the know (and you are now), you’ll find Black River osetra from Uruguay available in a 1-ounce portion for $200. The organic and sustainably farmed sturgeon from the Rio Negro River is malossol style, meaning it’s cured with a little salt to preserve it and retain its natural flavor. The dark-gray medium-sized pearls are served with a touch of whimsy: LaV rolls out the tin with a mother-of-pearl spoon and the traditional accouterments, including creme fraiche, egg yolk, egg whites, shallots and chives, but instead of blini, it offers house-cut potato chips.
The perfect pick: Zayyat recommends picking champagne that isn’t too old or too rich.
“You’ll want carbonation and freshness,” she says. “Caviar is so delicate of a flavor, you don’t want to overpower it with something too old, oxidized or too rich. Blanc de blanc is a great accompaniment. It is more elegant with more acidity, lighter body and finesse that goes well with the saltiness and brings out the nutty, creamy flavor and sweeter finish of the osetra. Champagne is a perfect palate cleanser and it softens the brininess of caviar. The carbonation goes well with the popping of the beads on your tongue. Champagne goes great with fried food. The potato chips we’re doing are a perfect match. It’s very fun and playful.”
As an alternative, Zayyat says Russian vodka is classic. She recommends slightly chilled Beluga Noble Vodka as an amazing pairing.
This is a vodka den. The Russian-themed family restaurant, bedecked with Soviet-era flags and paraphernalia, has 101 flavors of infused vodka in a dizzying array of fruit, herbal, floral and dessert flavors, as well as unexpected flavors like bacon, cigar and a Stubb’s BBQ flavor, in decanters that line the wall behind the bar. Executive Chef Vladimir Gribkov’s signature infused vodka has 35 Russian herbs and spices, and tastes a bit like brandy.
Owned by husband-and-wife team Grivkov and Varda Salkey, Russian House is a celebration of Russian culture beyond just food and drink. Salkey, a member of the Russian Olympic basketball team, and Grivkov, a chef for more than 25 years in Europe and Russia, moved to the U.S. and saw an opportunity to open the first Russian restaurants in Austin. The menu features classics like cold beef tongue, borscht, golubtsy and family recipes that have been passed down through the generations.
The menu also includes a nice assortment of roe and caviar, chosen by Grivkov. It starts with treats like a boiled egg stuffed with red salmon caviar and progresses to Russian Siberian sturgeon baerii and, at the top of the heap, beluga supreme malossol for $220 for a 20-gram portion. This is the river variety and not the illegal wild beluga.
General Manager Roman Butvin escaped the cold winters of Moscow to move to Austin, and joined the team at Russian House shortly after it opened in 2012.
“Both red [salmon] caviar and black [sturgeon] caviar are popular in Russia,” he says. “The salmon caviar is more affordable, easier to find and has very fine roe. Black caviar is a bit more upscale. All of our black caviar is from the Caspian Sea.”
Russian House offers a traditional caviar service, with the caviar in a crystal bowl accompanied by a plate of baguettes, blintzes and blini, as well as Russian-style non-pasteurized butter, creme fraiche, capers and onions.
“In Russia, we eat it either with blini or a baguette with butter on top and caviar,” Butvin says. “We also serve boiled eggs with a mixture of cream cheese topped with red caviar. It’s a festive Russian appetizer.”
The perfect pick: Butvin suggests pairing caviar with vodka or champagne, but notes vodka is really the way to go.
“We have pairings [that] are with plain vodka and not-infused vodka,” he says. “It’s important to keep the flavor of the caviar prominent, and you don’t want to interfere with the flavor of the infused vodkas. We have set vodka-and-caviar pairings on the menu, with all of the bestvodkas included, like Stoli Elit, Double Cross, Russian Standard Platinum, and our most expensive vodka is also called Beluga.”
Russian House also offers a selection of champagne, including André Clouet, Veuve Clicquot, Moët & Chandon Nectar Imperial and vintage Dom Pérignon.
This story was originally published in the Winter 2014 issue of Austin Man Magazine. It looks fantastic in print, so grab an issue or two.
December is stuffed with more parties, festive meals and holiday get-togethers than anyone can possibly manage. Getting in the way of that merriment is the mad scramble to meet year-end work deadlines, extra family obligations and the dreaded burden of shopping for gifts. The last thing you need is the extra stress of figuring out what kind of wine to buy for dinners and parties. Relax. We’ve got you covered. Here is your map and compass for navigating holiday wine shopping.
PERFECT PARINGS: PICKING WINE FOR YOUR HOLIDAY MEALS
Holiday dinners can be a cacophony of conflicting tastes with several dishes demanding your tongue’s attention. Selecting the right wine to pair with diverse dishes like ham, goose, turkey or prime rib and truffled creamed spinach, scalloped potatoes and cranberry relish is downright daunting. The three keys to success are:
Pick a variety of versatile wines, make sure you have enough and don’t be a Scrooge.
Sparkling wine is a sommelier’s clutch wine for crazy food pairings. No matter what is served with it, those festive bubbles perk up the palate and put a smile on your face. The characteristic that makes bubbly so food-friendly is its high acidity. Several styles of white and elegant, refined red wine share that same trait.
Don’t be caught with thirsty guests. It’s safe to plan to serve one bottle for every two people at the table (two if I’m on your guest list).
The best way to start off any holiday celebration is with a kiss under the mistletoe, quickly followed by a lovely Champagne toast. It’s a perfect mate with soft, creamy cheeses; curvy mounds of mashed potatoes and just about any luscious dish you encounter.
Marc Hébrart N.V. Premier Cru Brut Rosé, Mareuil-sur-Aÿ de la Marne NV. As exhilarating as a kiss with a strawberry tucked in her lips, the vivacious bubbles and lush, layered berry flavors of this rosé satisfy. Intense, complex flavors riding an edge of tremendous acidity and minerality make it extremely versatile with food. It’s a bargain for $45.
Serving holiday dinner without a white wine is like watching old reruns of Sex in the City without your girlfriend. You just wouldn’t do it. Put food-friendly sauvignon blanc on your shopping list.
2013 Fall Creek Vineyards Sauvignon Blanc. This is a beautiful Texas wine that you might mistake for French. Locals and out-of-town visitors will both appreciate an enchanting local wine with fresh scents of honeysuckle and green apples, and bold flavors of lemon zest, peach and apricot. It’s perfect for savory, spicy and sweet dishes alike, at $12.
That shimmering Christmas goose or succulent turkey breast might make you crave white wine, but pinot noir will give it wings. Its bracing acidity, sumptuous fruit and soft tannins make it the perfect bedfellow with not only fowl, but also just about anything. Pinot noir is elegant and complex without being fussy.
2012 Starmont Stanly Ranch Estate Pinot Noir, Carneros. Only 214 cases were made of this exquisite wine, made with handpicked grapes from a single vineyard. Vivid violet scents marry with tart red plum, cherry, strawberry, caramel and cedar flavors. Its velvety texture has the right balance of acidity, smooth tannins and light alcohol to let the fruit flavors ease into a long finish with toasty fig and vanilla. Pick it up for $55 a bottle. When a holiday feast calls for a big red meat beast, nothing fits the bill quite like a sumptuous cabernet sauvignon.
2011 Merryvale Profile, Napa Valley. Serving the signature wine from this storied St. Helena winery will signal to your guests that you mean business. Only 957 cases were made of this family-owned estate wine with fruit grown on the east-facing hillside of Spring Valley. The 2011 is a blend of cab, cabernet franc, petit verdot and malbec, giving it brooding flavors of plum, blackberry, black cherry and dark chocolate. Bring on the tenderloin or beef Wellington. This spicy treasure with grippy tannins will bring out the best in any rich dish. It runs $175 a bottle.
HOLIDAY PARTY WINE-BUYING GUIDE
Holiday parties are fun, and buying the wine for them can be almost as enjoyable. Take the stress out of planning the wine for your party with these simple tips.
Get the Right Amount. Figuring out how much wine to buy is as simple as understanding how many servings are in a bottle, how much your guests will drink and the number of guests you expect.
Step 1: Serving size
One 750-milileter bottle = five 5-ounce servings
One case (12 750-milileter bottles) = 60 servings
Step 2: Consumption average
Assume guests at a holiday party will knock back two glasses of wine per hour.
Step 3: Simple equation
One hour at two glasses per person x 10 guests = four bottles of wine. Extrapolate from there.
Get the Right Mix. If your party begins before 5 p.m., get a mix that includes 40 percent sparkling wine, 30 percent white wine and 30 percent red wine. If your party starts after 5 p.m., your mix should include 30 percent sparkling wine, 20 percent white wine and 50 percent red wine.
Get the Right Wines. It’s always nice to pick crowd-pleaser wines that are both versatile with food and recognizable. Buying full cases will typically land a 15 percent discount.
SPARKLING WINE CHOICES
Prosecco From Italy. If you like a slightly less fizzy and sweeter wine, try Italian Prosecco. It’s made with the Charmat method, in which the secondary fermentation takes place in stainless-steel tanks rather than in the bottle. Prosecco is readily available at prices that won’t kill your budget. Delicious wines to consider are Nino Franco Rustico, La Marca Prosecco and Enrico Brut.
Cava From Spain. Spanish sparkling wine called Cava is typically made using the same traditional method as Champagne, but with different grapes. It’s known for its high acidity, fresh-cut citrus and melon flavors, and lighterstyle body. Both the white and rosé Cavas are dry (not sweet) and refreshing. Excellent bargains are easy to find. Try Juvé y Camps Brut Rosé, Gramona III Lustros or Segura Viudas.
Sparkling Wine From the U.S. Domestic bubbles typically deliver great value. American sparkling wines are typically rounder and mouth filling. Quality American bubbles are made in the traditional method in California, Oregon, Washington and even lesser known wine-producing states like New Mexico and North Carolina. Some solid choices are Scharffenberger, Argyle Brut and Roederer Estate.
Champagne From France. If you go for Champagne, you will spend a little extra. It’s worth it. To get the best bang for your buck, consider grower-producer Champagne, meaning wine made by the same house that grows as much as 88 percent of their own grapes. Look for a tiny RM on the label. Small growers are able to control their crops and the quality of the product by bottling their own. Put Billecart-Salmon, Pierre Gimonnet & Fils and Guy Charlemagne high on your list.
WHITE WINE CHOICES
Chardonnay From France. Chardonnay is extremely popular, and also pairs well with a wide variety of foods. Consider Bourgogne blanc wines from producers like Joseph Drouhin or Bouchard Père et Fils. Chablis and Mâcon are outstanding growing areas of Burgundy, making crisp yet creamy wines with ripe peach, lemon peel and honeysuckle flavors. Try Domaine Daniel Dampt and Domaine Guillot-Broux.
Sauvignon Blanc From the U.S. or New Zealand. Zippy, light and refreshing sauvignon blanc is always a crowd pleaser and readily available at great prices. Juicy wines from New Zealand shimmer with lime, grapefruit and edgy jalapeño pepper. Cloudy Bay, Kim Crawford and Greywacke are good bets. U.S.-made sauvignon blanc has the same bracing citrus flavors as its New Zealand sisters, but trades fresh-cut grass for the jalapeño. Solid producers include Matanzas Creek, Galerie and Cliff Lede.
RED WINE CHOICES
Syrah Blends From France. The Côtes du Rhône region of France produces earthy, fruity and food-friendly wines made with a mix of grapes, including grenache, syrah and mourvedre. The medium-bodied wines pack bold flavors of blackberry, licorice, herb and black olive on a graphite backbone. They are great on their own or go well with a wide variety of holiday nibbles. Saint Cosme Côtes du- Rhône Rouge and Domaine d’Andezon Côtes du Rhône are solid wines to consider.
Cabernet Sauvignon From Chile or Australia. Cab is king in the familiarity column. Bordeaux and California cabernet are some of the most sought-after wines in the world. To get similar pizzazz with less impact on the wallet, go for wines made in Chile and Australia. Chilean cabs pair dark fruit and chocolate flavors with herbal and peppery tastes. Strong choices are Santa Rita, De Martino and Montes. Australian cabs are powerful, with rich black currant and cedar flavors. Try Ringbolt and Penfolds.
I love Thanksgiving. It’s a fantastic day to enjoy the company of family and friends, reflect on the best parts of our lives, and break out bottle after bottle of delicious wine.
With a complex meal (and a long day of gluttony), Thanksgiving offers the perfect opportunity to open lots of wines to pair with different dishes and please plenty of palates. Follow this schedule and you are sure to have a fantastic wine day.
Late morning Chardonnay. Meal prep will be in full swing, and it is simply impossible to cook without wine. A dash for the dish, a swig for you. The Detroit Lions vs. Chicago Bears game kicks off at 11:30 am, and that game certainly could use liquid accompaniment to make it more interesting.
Why Chardonnay? Because it’s versatile with almost any food on the Thanksgiving table, it’s easy to find at fine wine shops and corner stores alike, and your mother-in-law and great uncle love it. Give your relatives a reason to be thankful by serving a wine they will recognize early in the day.
Try Murphy-Goode 2013 Single Deck Chardonnay. This single vineyard Russian River wine has ripe pear, tropical fruit and vanilla flavors. Keep a few extra bottles on hand to make sure you have some left to serve at dinner. It will pair well with the turkey. You can find Murphy-Goode wines at Twin Liquors. The Single Deck Chardonnay goes for $30 a bottle online.
Mid-afternoon Sparkling wine. Dinner is almost ready. The savory aroma of turkey is the kitchen’s siren song, tempting you to spoil your appetite by binging on snacks. It’s better to satiate that desire with crisp, frolicking bubbly rather than eating tons of Chex mix. The Dallas Cowboys vs. Philadelphia Eagles game kicks off at 3:30 pm and America’s Team deserves a toast with sparkling wine.
Why bubbles? Because nothing screams holiday celebration like sparkling wine. It’s hard for your significant other to be mad at you for stealing bites of the turkey skin before dinner when you hand over a gorgeous flute of bubbles. Whether you pick Champagne, Cava, U.S. sparkling wine, Sekt or Prosecco, bubbles give everyone a grin. Buy a double-bottle magnum or two so you have plenty of sparkling to last the afternoon and to serve at dinner.
Try Argyle Vintage Brut 2011. This Oregon stunner is easy to find, reasonably priced and packs zillions of tiny bubbles bursting with apple blossom, lemon zest, toasted almond and pear flavors. Argyle will have your cousin raising a glass to toast everyone in the room. Spec’s sells it for $22 a bottle. A magnum will set you back $60.
Dinner time Italian red. The table is loaded with an incredible array of foods from creamy green bean casserole and buttery mashed potatoes to savory stuffing and the luscious turkey. Make sure you put the Chardonnay and sparkling wine on the table, but red wine needs a spot too.
Why Italian red? Because you’ve served Pinot Noir at Thanksgiving for the past 10 years straight and it’s time to have a little fun. Italian red wine with fresh acidity loves the rich fat of dark meat and gravy. The bold wines from the town of Montefalco in the Umbria region pack a punch for a decent price. The earthy, spicy wines won’t get lost in the cacophony of flavors in the feast.
Try Scacciadiavoli Sagrantino di Montefalco 2007. Made with the Sagrantino grape, this wine has bold scents of graphite, dried lavender, cranberry and lovely raspberry and red plum flavors with aromatic herbs. It’s well balanced with bright acidity and firm tannins giving it a long spicy finish. It sells for $37 at East End Wines.
Evening Armagnac. After you’ve managed to kill an entire pecan pie and half a pumpkin pie by yourself, the only thing to do is to kick back on the couch next to the fire with a glass of Armagnac.
Why Armagnac? Because this French brandy from the small region of Gascony is less expensive yet every bit as good as its more recognizable cousin, cognac. It’s also a bit fuller figured than cognac, which is completely fitting on Thanksgiving. It is made with distilled white wine grapes and then aged in local black oak casks. It hides its brawny 80 proof alcohol in velvet, so sip it slowly.
Try Chateau du Tariquet VS Classique. Produced at the estate which has been family run since 1912, Chateau du Tariquet has the elegance and finesse that is a hallmark of the Bas-Armagnac appellation in the far north of Armagnac. The “VS” on the bottle means it has been aged a minimum of two years, leaving it with a light golden color.
Serve it neat at room temperature in a brandy snifter or a tulip-shaped glass. Swirl it to let the full aroma of the heady vapors release. It fills the nose with racy spice, butterscotch and cinnamon, but don’t sniff too deeply or the 40 percent alcohol will singe your nostrils. Let the first sip wash across your tongue to take in the raisin, roasted apple and caramel flavors finishing with a sweet kiss of chocolate and liquorice. It’s love in a glass.
Don’t worry if you don’t have enough guests to finish the whole bottle. Armagnac doesn’t go bad after you’ve opened it. It will be good to drink next Thanksgiving. Pick it up for $35 at the Austin Wine Merchant.
This story was originally published on CultureMap.
Disclosure: sample wines were provided by Murphy-Goode, Scacciadiavoli and Chateau du Tariquet.
This article originally appeared in the November issue of Austin Woman Magazine, and it looks way better in print. Photo by Rudy Arocha; Platter, wine glasses and runner available at Breed & Company, 718 W. 29th St., 512.474.6679; Cheeses compliments of Antonelli’s Cheese Shop, 4220 Duval St., 512.53.9610; Wine available at Twin Liquors.
This year, Thanksgiving falls on the first day of Hanukkah. It’s hard enough to pick the perfect wine for Thanksgiving dinner, but for families celebrating both holidays, it’s even trickier. A surefire key to success is selecting more than one type of wine. Bubbles are a must on the table, and it is also a great idea to have an elegant, refined red wine. A complex menu like those served at traditional Thanksgiving and Hanukkah begs for versatile wines.
Sparkling wine is as adaptable as a little black dress during holiday party season. No matter what foods you serve with it, those festive bubbles perk up the palate and put you in a good mood. Sparkling wine also has high levels of acid that cut through any rich and fatty foods like mashed potatoes with gravy or fried latkes.
You might not think of red wine when you gaze at that succulent turkey breast, but pinot noir deserves a seat at your table. Its lush fruit, mild alcohol and soft tannins give it the versatility to pair well with not only turkey, but also with red meats and just about any dish. Pinot noir is the ultimate svelte, elegant, complex wine, and red Burgundy is the best there is in the category.
Similarly, the Syrah-driven wines of the Côtes du Rhône region of France are earthy, fruity and foodfriendly wines. Unlike some of your relatives, these wines won’t dominate the conversation—or the food. The subtle, medium-bodied wines go with white meat or a traditional Hanukkah brisket equally as well.
Whether you are cooking at home or attending dinner at a friend’s house, plan to have one bottle of each for every two people. As a guest, you might not need to supply all the wine, but you should always bring a bottle of something to augment the host’s supply. It’s a nice gift if it isn’t served.
Here are my bubbly and red recommendations for your holiday feast:
Bargain Bubbly: Gruet Brut Non Vintage French Champagne may be the standardbearer for sophisticated bubbles, but domestic bubbly typically delivers better value. Quality American sparkling wines are made in the traditional method in California, Oregon, Washington and even New Mexico. French Champagne maker Gilbert Gruet moved to New Mexico in the early 1980s to make Gruet sparkling wine. Gruet brut is bright with flavors of apple, grapefruit, a hint of lemon zest and an edge of stony minerals that make it a natural dance partner with any food. Pick it up at Twin Liquors for $15.
Splurge Bubbly: Marc Hébrart N.V. Premier Cru Brut Rosé, Mareuil-sur-Aÿ This Premier Cru rosé from the small French Champagne grower/producer Marc Hébrart is as refined and silky as you would expect from a Grand Cru. Its gorgeous salmon color and streaming bubbles are a delightful visual accompaniment to any table. It has a nice balance of fruit and earth with fresh apple, strawberries and funky goat-cheese scent. It finishes with crisp minerals and tart acidity. It’s a steal for $55, available by order at Austin Wine Merchant.
Bargain Red: Domaine d’Andezon Côtes du Rhône 2011 Domaine d’Andezon from the Southern Rhône tastes like a much more expensive wine made in one of the more prestigious regions to the North. This blend of mostly Syrah and Grenache has rich violet color and lush black fruit and wildflower aromas. The blackberry, licorice, herb and black-olive flavors are balanced with graphite minerality. It pairs well with duck, venison and brisket. It is available at Twin Liquors for about $15.
Splurge Red: Faiveley Gevrey-Chambertin 1er Cru “Clos des Issarts” 2010The famed wine village of Gevrey-Chambertin in the Burgundy region of France produces some of the world’s most sought-after Premier and Grand Cru wines. The Faiveley has rich extraction, resulting in a dark ruby color. It has opulent, long-lasting scents of forests, fennel and ripe cherries. The well-balanced wine tastes of cherries, strawberries, mocha and dried mushroom. It has a silky texture, despite the racy acidity and firm tannins. It is elegance in a bottle for $95 at the Austin Wine Merchant.
Looking for the perfect holiday wine? If you need a little help, and you’re willing to take the advice of two relatively well-informed wine enthusiasts, then look no further than our very own “‘Tis the Season wine list.”
CultureMap contributor Matt McGinnis of WhatAreYouDrinking.net and food editor Jessica Dupuy bring you a short and simple list of 10 wines. Two sparkling wines, two whites, two reds, two dessert whites and two dessert reds.
Matt McGinnis: “If you follow just one guiding principle for selecting wine for your holiday celebrations, by all means make it this one: don’t be a Scrooge. Whether you are hosting guests or celebrating just with your family, the holidays demand that you go the extra mile. You don’t have to be ostentatiously extravagant or break the bank, but don’t skimp on the most important element of your holiday meal, the wine.”
Jessica Dupuy: “McGinnis’ list may appeal to the Champagne and Lace wine lover, but let’s say you’ve got to host a large group of people and don’t want to shell out the big bucks for a crowd who — most likely — doesn’t care what alcohol-infused beverage you put in their hands. Or let’s just say it, you’re like a lot of us Scrooges out there and are just plain cheap, my list is the one for you.”
McGinnis Picks: Godmé Père et Fils NV Brut Réserve Premier Cru
The first wine you should grab for any holiday occasion is bubbly. Every aspect of opening, pouring, serving and drinking Champagne excites the senses in ways no other wine can. This Christmas, look for a smaller Champagne house that grows its own grapes and produces its own wine. You can find these Champagnes, known as grower-producers, by looking for a tiny “RM” on the label. This is a good short-hand for finding high-quality bubbly without overpaying.
Godmé Père et Fils NV Brut Réserve Premier Cru fits the bill for “party-in-a-bottle.” Once popped open, riotous showers of bubbles race to the top of the glass to form a creamy mousse and the bubbles continue to dance and play on the tongue with aplomb. It fills the nose with walnut, apple and pear with the burst of each festive bubble. The Godmé has toasty bread and bright green apple, ripe strawberries flavors and a jangling citrus zip.
The best way to start off any holiday celebration is a kiss under the mistletoe quickly followed by a toast with lovely Champagne. It’s a perfect mate with soft creamy cheeses, ripe berries and just about any hors d’oeuvre you choose to serve before dinner.
Dupuy Picks: Gruet Rosé Non Vintage
While Matt’s philosophy is certainly altruistic if not a bit showy, there was a time when shelling out a few extra bucks to ensure you could show up to a holiday dinner with a good wine was key. But these days, the global market for wine has been blown wide open with a whole slew of impressive wines on the shelves for under $15. You just have to know how to find them.
Everyone loves a good celebration. And a few bubbles in the bottle is a sure fire way to summon a good time. While the best from the large French Champagne houses or even the most delicate of small production grower-producer Champagnes can be instant show-stoppers, I’d suggest panty dropper. And sparkling wine is no doubt the go-to wine for that. But you’re just as likely to turn heads with a little bubbly from the sandy loam soils of New Mexico.
The Gruet Rosé is bright with flavors of strawberry and raspberry as well as hint of lemon zest and warm limestone. When it comes down to it, it’s really just as sophisticated as the real deal. It doesn’t hurt that the winery was started by a French family in the mid-1980s while looking to make a mark with wine on the American frontier.
McGinnis Picks: Fritz Haag 2010 Brauneberger Juffer-Sonnenuhr Riesling Spätlese
Coming to Christmas dinner without a white wine is like going to church without any pants. You just wouldn’t do it. Riesling is among the most food friendly wines on the planet and a sure bet to pair well with almost anything you choose to serve at the holidays. I recommend an ever so slightly sweet Spätlese variety which will accompany savory, spicy and sweet dishes alike.
Here is the second place where you shouldn’t be a cheapskate. Spend a bit more to get a fine German Riesling like the Fritz Haag from the Mosel region. This is an absolutely delightful wine that smells of honeysuckle, ripe pear, baked apples and cotton candy. It has luscious cocktail pears and peaches, honeydew flavors balanced with an electric acidity that makes it sing. It’s great with your salad and appetizer courses.
Dupuy Picks: Domaine de Bernier Chardonnay
McGinnis’s shrewd selection of German Riesling for the holidays is certainly noble, but potentially foolish. I’m not about to waste a few drops of precious angel tears on someone who doesn’t appreciate them. And when it comes to holiday celebrations, you are usually running the gamut of wine drinkers who love anything from the oakiest of Rombauer Chardonnays to the most delicate of German Rieslings. I’m in favor of meeting somewhere in the middle.
Offer all the citrus and apple notes that a fine Chardonnay can offer, with an extra boost of minerality from the French region of the Loire Valley. This crisp little wine barely has a kiss of oak, but finds its strength in its acidity, which makes it a great food wine for your average turkey dinner to grilled fish or pork tenderloin.
McGinnis Picks: 2011 Domaine Chignard Fleurie ‘Les Moriers’
Christmas dinners can be a cacophony of clashing flavors with several brash dishes competing for your tongue’s attention. It’s tough to pair a red wine with diverse dishes like goose, turkey or beef Wellington and Brussels sprouts, sweet potatoes and Waldorf salad. Beaujolais, made with the Gamay grape, are soft, fruity and versatile enough to go with almost any dish.
The engrossing experience of drinking a Beaujolais cru is a departure from the unfussy toss back of inexpensive Beaujolais Nouveau. It has bold scents of wild strawberries and maraschino cherries. Unlike the Nouveau, it has complexity on top of the fruit-forward juiciness. The sassy cheery cherry and blueberry flavors are balanced with granite minerality, crisp acidity and soft tannins. It is a festive accompaniment to almost anything you choose to serve.
This lovely Beaujolais is among the sumptuous selections of French wine at the Austin Wine Merchant for $25.
Dupuy Picks: Marquee de la Musa Garnacha
True, Beaujolais is an elegant and beautiful choice — and I look forward to joining McGinnis’ holiday dinner to enjoy some. But just as with Riesling, it’s the type of wine that is more on an acquired taste for some than for others. I choose to move to the warmer climate of Spain, specifically to the Cariñena region where Garnacha (Grenache in French) reigns supreme.
Similar to the Gamay grape found in Beaujolais, Garnacha is a thin-skinned grape often used to bring more depth of fruit to blends with a breadth of earthiness and tannin. This wine is light, but with a fair amount of complexity. And as it is a warm climate grape, it lends itself to foods with a little spice — as is fairly typical of holiday dinners in Texas. Smoked pork loin with an apple, cranberry and jalapeño chutney would be ideal for this wine.
McGinnis Picks: Sandeman Royal Corregidor Rich Old Oloroso Sherry 20 Year Old
Sherry is one of the most complex and difficult to produce wines in the world. I could bore you with the intricacies of how it’s made, but suffice to say that if someone shares Sherry with you, it’s because they think you are worth it. That’s reason enough to put it on the holiday table.
The Sandeman aged Oloroso smells as good as a holiday party with roasted candied pralines, almonds and baked pear. It tastes like kissing the gorgeous, foul-mouthed intern in the coat closet at the end of that Christmas party; nutty and bitter mixed with 20-year-old sweetness and the saltiness of a reluctant tear. I can’t imagine another wine combining sweet, bitter and brine in a more pleasurable way.
Back at home, serve it slightly chilled, but not refrigerator cold, in a tulip shaped white wine glass. It is a perfect compliment to the end of a holiday meal. Its rich raisiny sweetness goes well with many traditional holiday deserts like gingerbread, rum cake and chocolate-cherry trifle.
Dupuy Picks: King Estate Pinot Gris Ice Wine
While McGinnis is manipulating the intern into the coat closet, I’d rather keep my dessert wines on the classy side. They can be sweet, but more in the vein of angelic seraphim and cherubim rather than tawdry underaged tarts. So I’m going with a lovely little ice wine from Oregon.
The King Estate uses the often mis-represented Pinot Gris grape for this crisp and delicate wine brimming with ripe pear, apricot, peaches and wildflower honey. At only 11 percent alcohol this wine is searingly delicate, but the fragrant aromatics and the higher level of residual sugar will do doubt ensnare your senses. Serve chilled alongside a cornmeal cranberry-orange zest cake and you’ll certainly hear the songs of angels.
Technically, I’m barely shaving a few dollars off the price of his Sherry with my ice wine, but with the difference, you can still do your best to entice the intern with a Pabst Blue Ribbon tall boy — she probably won’t know the difference. You can also find this at Whole Foods Market for about $18.
Red Dessert Wine
McGinnis Picks: Graham’s 20 Year Old Tawny Porto
Port has always been one of my favorite fortified wines. The Port screams “Happy Holidays!” Drinking Port at Christmas is definitely a British tradition, but it’s getting more and more traction in the states as people are more open to explore fortified wines. This 20 Year Old Tawny has a boozy nose of dried orange peel and figs. Port is always bold and this one doesn’t disappoint. Orange, cherry, leather and cigar cling together in a sweet vanilla present.
When you are all done with your feast having eaten every tidbit of Who-pudding and every morsel of roast beast, sip on this nectar and you won’t have a care in the least. Sit back by the fire and sip a snifter of joy while enjoying visions of sweet fairies dancing, oh boy. It’s just as sad to finish the glass as unwrapping the last present under the tree.
Dupuy Picks: Pedernales Cellars Glögg
McGinnis does have me here. I am a sucker for Port. But while he’s savoring his last drop of Tawny, I’ll likely be polishing off the last of the dirty dishes from the Holiday feast. But I’d never leave my guests without something to talk about. Which is why I’m going with something a little unorthodox: a Swedish-inspired wine made from a local Hill Country producer.
Glögg is a seasonal holiday fortified red wine infused with a whole range of spices including cloves, cinnamon and nutmeg. It’s typically served warm with a cinnamon stick and handful of raisins or dried cherries tossed in the bottom of the glass — an excellent treat to enjoy when the Glogg is at its end. This velvety red sticky is made in homage to Pedernales Cellars co-founder Fredrik Osterberg who grew up in Sweden and now finds his home among the rolling landscape of the Texas Hill Country. Serve this libation with a handful of Swedish-style ginger snaps and know that you’re not only spreading good cheer but supporting a local producer all at the same time.
Currently Glögg can only be found at the Pedernales Cellars winery in Stonewall for about $19. You can order it online and still probably stay under the price of McGinnis’ Port.
Last night was the 10th Annual Big Reds & Bubbles hosted by The Wine & Food Foundation of Texas. If you want the full story about the event, here is my preview of the bash. Beautiful Wife and I eased our way through the bubbly crowd to sip on a lovely array of sparkling and red wines, nibbling on excellent food from several local chefs and talking with dozens of friends. As always, it was a well organized event packed with beautiful people and overflowing with incredible wine.
My favorite nibble was from Barley Swine. I have no idea what it was, but it was fantastic.
My favorite wines were the Ruinart Champagne and the Adelsheim Pinot Noir.
My favorite surprise was seeing Jack Gilmore with short hair.
My favorite shadow was Marshall Jones’ attempt at a Movember mustache which was slightly more prominent than Drew Peterson’s.
My favorite moment was when Amber Demure photo bombed me by biting the ass of a hottie. Or when we stole a bottle of rose at the end of the night and passed it around to be drained in 5 minutes (sorry Marshall).
My favorite conversations are too many to recount. It was great to talk with so many wonderful people.
Thank good someone brought a big bag of breakfast tacos to the office this morning.
At this year’s annual fête, Nov. 8, guests will be greeted with a glass of bubbly served by the bubble girls, wearing little more than strategically placed bubbles. Who could ask for a better way to start a party?
“There is no other wine event like this in town,” says the foundation’s president-elect, Mark Shilling. “Big Reds and Bubbles is elegant and festive, it’s held in a beautiful location, it has high-caliber wines and incredible food that reflects Austin’s foodie movement. Let’s face it — it’s your gateway party to the holiday season. People get dressed to impress for Big Reds and Bubbles and that sets the tone for the cooler weather parties.”
The star of the show is definitely the wine. “Big Reds is a good way to experience several wines in an approachable, non-snooty way,” Shilling says.
Well, there is a little touch of snooty wine drinking. The event starts off with a sold-out, private VIP pre-party hosted by June Rodil, Wine & Spirits Magazine’s Best New Sommelier in 2011, featuring 10 big reds and sparkling wines. Rodil will describe the highly sought after wines and then give her recommendations on the must-have wines poured at the rest of the event.
Don’t worry if you didn’t get a VIP ticket, there will be plenty of excellent wine for us. Principle sponsor Glazer’s is arranging for approximately 130 wines from 60 producers to be poured at the party.
“Glazer’s is deeply involved in and committed to the food and wine industry in Texas,” said Stephen Hansen, portfolio marketing manager of Glazer’s Texas Fine Wine Division. “Our commitment aligns well with the Foundation’s mission of improving the wine and food community with education and scholarships. Food and wine are inextricably linked and are absolutely essential to our culture, to who we are. Big Reds and Bubbles is an excellent way to experience the culture of food and wine.”
The “big” will shine through in glasses of California Cabernets like Miner Oracle, Chappellet Mountain Cuvee and Sterling Vineyards Platinum. Well known wines like Beaulieu Vineyards will be poured next to wineries that are new to the event, like Donati Family, Lange Winery and Gerard Bertrand.
Bubbly conversations always flow better with a flute of champagne. This year’s bubbles come from stand-out wines from Louis Roederer, Laurent Perrier and Beau Joie as well as a phenomenal selection of Prosecco from producers like Montesel, Nino Franco, La Marca, and Cava from Juve y Camps and Segura Viudas.
20 of Austin’s acclaimed chefs will serve inventive nibbles to pair with all of those fantastic wines. I’m looking forward to trying a preview of Bridget Dunlap’s new place, Mettle. Another new joint serving up the goods is Guests LaV Austin, which will be opened by Chef Allison Jenkins in fall of 2013. There will be plenty of good eats from the likes of The Carillon, Jack Allen’s Kitchen, Barley Swine, Max’s Wine Dive, Noble Pig, Wink and Swift’s Attic.
Returning as emcee this year is Chef Brad Sorenson of The Next Food Network Star fame. He’ll give us the inside scope on his soon to open Nova Kitchen & Bar on Rainey Street, while rallying the crowd to spend big on the silent auction. He’ll have plenty to sell with desirable auction items like a three liter bottle of Miner Family Wines The Oracle 2007, three cases of exquisite Spanish wines and a private tasting for 10 at the Red Room Lounge hosted by Advanced Sommelier, Bill Elsey.
Proceeds from the event benefit The Wine & Food Foundation of Texas’s education and scholarships which promote excellence in the culinary and viticulture arts.
Tickets for the event are available online for the price of $85 for foundation members and $100 for the general public. The Foundation reports that ticket sales are ahead of schedule and they expect the event to sell out with 400 people in attendance.
This article was previously published on CultureMap.
Yes, everything is bigger in Texas. Holiday parties last for a week where guests gorge on Cadillac-sized steaks and suck down swimming pools full of booze. Everything is bigger in Texas including holiday hangovers.
During Holiday Bender – that period between Thanksgiving and the first day back to work in the New Year where there are parties every night – you’re bound to get at least one Texas-sized hangover, whether you’re blessed enough to live in the Lone Star State or not. Never fear, twelve good folks working at twelve Texas distilleries share their secrets to surviving a hangover. Heck, they ought to know, they make the sauce that got you in trouble in the first place.
1. Ooh la la
Paula Angerstein, la grande dame of Paula’s Texas Spirits Premium Liqueurs, chases out the bad blood with a French 75 made with Brut bubbly, Paula’s Texas Lemon and high-proof Gin. She swears it gets it done quickly and in style.
2. Here’s blood in the eye
Jenny Hunt, market Manager Deep Eddy Vodka, says her go-to hangover helper Savvy Vodka Bloody Mary. The vitamins in the tomato juice and celery will help.
3. Blood phở sho
Happy Mercado, event marketing manager at Tito’s Handmade Vodka, goes for a steaming bowl of phở washed down with a Tito’s Bloody Mary. Hot broth and rice noodles sooth that seething stomach.
4. Salty blood
Brittany Meador, sales maven for Republic Tequila, chases her blues away with a Bloody Maria made with Zing Zang Bloody Mary Mix, Republic Plata Tequila and pickle juice. She swears it cures you every time.
For the complete list of 12 Most Effective Texas Hangover Cures check out my story on 12 Most.
It’s completely possible to make it through the holidays without a single hangover by practicing common-sense moderation. If you do over do it, you are now prepared to fight the good fight. Which one of these are you going to try tomorrow? Do you have a better hangover cure?
Everything about Champagne is sexy; from your initial thoughts about it, to the way the cork pops to announce its ready, to the way it looks in a glass. What could be more seductive than your date’s delicate fingers wrapped around an impossibly thin stem below a sleek curving flute? Her hot breath fogs over the cold glass like the car windows of your youth. Pour a little more in and let the mousse carelessly foam over the rim and cascade down the side.
Sparkling wine is a must for the holiday. Whether you want wine for the ball drop, a balloon drop or just a pants drop, bubbles are the way to go. The only thing not sexy about Champagne is figuring out which bottle to buy. The best approach is to buy sparkling wine in a reputable wine shop or in a restaurant or bar and ask for advice to pick a great bottle.
I sat down with the sommelier from the acclaimed Driskill Grill, Scott Ota, to get a few of his tips. His advice is to be ready to answer a sommelier’s questions. Do you prefer it to be lighter or bigger? Chardonnay dominant wine, or Blanc de Blancs, is more elegant with lemon juice freshness and high acidity. Pinot Noir driven wine is typically bigger, richer and more structured Do you prefer sweet or dry? The code words going from sweet to dry are Demi-sec, Sec, Extra dry, Brut and Extra Brut. Do you want white or rosé?
Do you have to have Champagne, or are you open to any sparkling wine?
Prosecco: If you like a slightly less fizzy and sweeter wine, try Italian Prosecco. It’s made with the “Metodo Charmat-Martinotti” or Charmat method, where the secondary fermentation takes place in stainless steel tanks rather than in the bottle.
Cava: Spanish Sparkling wine called Cava typically is made méthode Champenoise. It’s known for its high acidity, fresh-cut fruit flavors and lighter style body. It spends a little less time on the lees than Champagne, letting the acidity shine through.
U.S. Sparkling Wine: Domestic bubbles typically deliver great value. Like their cousin still wines, American sparkling wines are typically rounder and mouth filling. Quality American bubbles made in the méthode Champenoise are made in California, Oregon, Washington and even lesser known wine producing states like New Mexico and North Carolina.
Champagne: If you go for Champagne, consider going for Grower Champagne, meaning fizzy wine made by the same house that grows up to 88 percent of their own grapes rather than buying it from other sources. Look for a tiny RM on the label, meaning Récoltant-Manipulant. This is in contrast to négociant, or a house that sources grapes from many growers. Farm to Table is a big movement, so let’s think of this as “Farm to Bubbles.” Small growers are able to control their crops and the quality of the product by bottling their own. The top seven big houses produce about 50 percent of all Champagne made in the world. Big Champagne houses are all about the house style and small growers are all about the taste of the land, making it more terroir driven. The best thing about Farmer Fizz is that you get so much quality for so much less money than from a big house. I’ll drink to that.
The last question you’ll need to ask yourself is, “How much are you willing to spend?” Here are Scott’s picks for various price levels.
Budget minded: “I love Cremant. Its méthode Champenoise and a great value. One I really like is Lucien Albrecht Crémant d’Alsace Brut Rosé. Its 100 percent Pinot Noir made with the skins left on for a bit to give it the color of a delicate pink rose. It sells for $48 at the Driskill (around $15 retail) and is available by the glass.
Have a little extra to spend: Marc Hébrart N.V. Premier Cru Brut Rosé, Mareuil-sur-Aÿ is a steal at $82 a bottle (around $56 retail). It’s a premier Cru that drinks like a Grand Cru. This small grower/producer makes only 5,800 cases total for all of its lines.
Devil-may-care: What is that one special bottle you would get if money were no object? Scott recommends the Pierre Gimonnet et Fils Special Club 2004, which goes for about $95 retail (I got a bottle for that price at Austin Wine Merchant) or for $155 at the Driskill. Pierre Gimonnet et Fils has been rated as “outstanding” by Robert Parker and one of the top 15 producers in Champagne. The Gimonnets are one of the great grower families of the Côtes de Blancs, producing arguably one of the finest Chardonnay Champagnes. This will be my toast on New Year’s Eve because Beautiful Wife is worth it.
All of this talking about sparklers made us mightily thirsty, so we popped a few corks to try some out. We chose one of the largest and most famous Champagne houses, a small grower/producer and a non-French to see how they compared.
Marc Hébrart produces its Champagne with Premier Cru Pinot Noir and Grand Cru Chardonnay from Vallee de la Marne. They export only five percent of the 5,800 cases of Champagne made, making this a special find.
Such a seductive look in the glass. An elegant ballerina wearing soft pink crinoline dancing with effortless effervescences, her lithe limbs spinning a silky mousse at the mouth of the flute. She bends toward you begging for a kiss with a rose held between her teeth.
Pleasant aromas of roast apple, apple pie and rose petals.
A nice balance of fruit and earth with fresh apple, strawberries, and funky goat cheese scent. It finishes with crisp minerality, tart acidity and flowers. The lively bubbles give way to a smooth silky mouthfeel. Drink this with your love at the stroke of midnight. I poured a second taste and considered trying to swipe the rest of the bottle when Scott wasn’t looking.
For a non-French selection, Scott chose Bellavista NV Cuvee Brut Franciacorta DOCG. It’s made from 90 percent Chardonnay using the méthode Champenoise and spends 18 months on the lees in bottle to round it out.
This Italian sparkler has a lovely straw color and happy fizz jetting to the top forming a fine mousse that dissipates quickly.
It has a bracing nose of mineral limestone and toasty apple.
The Bellavista is elegant with ripe pear and apple flavors dominating the front followed by hay and pie crust lingering in a smooth creamy mouth. It is not highly acidic, and instead is round, full and yeasty. Your New Year’s Eve date will be impressed. This one begs you to drink a second glass.
We selected Veuve because it is one of the largest houses and most widely recognized Champagnes in the world. This venerable house, founded in 1772, produces consistently fine Champagne.
Tiny bubbles stream eagerly through light gold bliss into a creamy mousse.
The non-vintage Yellow Label Brut has lovely scents of caramel, honey and pear.
A predominance of Pinot Noir and Pinot Meunier give Veuve rich fruit and roundness. It has exquisite flavors of oxidized apple, yellow apple skin, peach and vanilla. You should definitely order this drink if your date is highly conservative and brand conscious. It will not let you down.
$90 at the Driskill or about $45 retail.
If you want to taste your way through excellent bubbles, the Driskill is a fine place to do so. The Driskill is thought of as a special occasion dining location, so they are embracing it with a fantastic wine program. They strive to have the best Champagne list in Austin with 20 champagne labels — including 12 grower producers — and 12 other selections of bubbles. Hey, bubbles are Scott’s drink of choice and an excellent food wine.
Are you ready to get a bottle or three for the holiday? One glass and you are champagne; floating effortlessly, more buoyant than in salt water, more buoyant than in helium, humors soar. A second glass and you know that giddiness isn’t reserved for school-girls. Go for it.