PERFECT PROGRESSION... WHAT TO POUR FOR A HOLIDAY MENU FROM APPETIZER TO DESSERT!
Deciding which wines to serve for those multi-course holiday dinner parties can be a stressful part of the season. But we've got you covered with this example of a progressive pairing, starting with a crisp white, leading into a lush red, then a big red, finishing off with a sweet wine. This weight progression will give an idea of what you might serve with each course of a menu such as:
1st course - seared scallops with whole citrus vinaigrette / 2nd course - wild mushroom farro risotto with butternut squash, sage and Parmesan / 3rd course - standing rib roast with soufflé potatoes, and sautéed mushroom-shallot Brussels sprouts / 4th course - individual dark chocolate pudding cake with candied orange and Grand Marnier whipped cream... or just share a Cadbury Fruit and Nut chocolate bar.
Come talk with us about wines for your menu! It's what we're here for!
Lucien Crochet Sancerre AOC 2016
Country: FRANCE / Region: LOIRE VALLEY / Appellation: SANCERRE AOC/ Varietal(s): SAUVIGNON BLANC --- Crisp, complex, elegant: Sancerre is a long-standing classic, and for good reason! Lucien Crochet is among the top sauvignon blanc producers in the world, and this wine is a perfect example of his distinctive style. Grapes come from vineyards in the village of Bue (primarily the "Clos du Chene Marchand") that are planted uniquely to clay-limestone soils, known as “caillottes and griottes" which yield wine of particularly fine quality and exceptional length. Often harvested a bit earlier than other cuvées because of the excellent exposure of the vines to the sun, this maintains an elegant acidity in balance with the ripe fruit from these well-situated vines. The resulting wine is a gem: perfectly poised on a highwire of racy acidity without sacrificing richness. Remarkably intense and concentrated, it remains crisp, clean, and distinctively mineral, with a bright splash of citrus. Zesty and refreshing, with elements of lemon, lime, and minerals evolving into a peachy ripeness, this is a gorgeous choice to open with a goat cheese tart.
Domaine Bernard Baudry "Les Grézeaux" Chinon AOC 2016 - CERTIFIED ORGANIC
Country: FRANCE / Region: LOIRE VALLEY / Appellation: CHINON AOC / Varietal(s): CABERNET FRANC --- While Domaine Bernard Baudry is a relatively young estate, it's among the rising stars of Chinon! Fresh out of wine school in Beaune in 1982, Bernard Baudry began with two hectares in Cravant-lés-Coteaux, gradually building it to its current 32 hectares. 90% of his estate is planted to cabernet franc, with the other 10% devoted to chenin blanc. Bernard's son, Mathieu, who has assisted his father since 2000, finally took over the reins upon Bernard's retirement, but the two men still work side by side to produce standard-setting wines in Chinon. The estate has been certified organic since 2006 but farmed without chemicals and with homemade compost for far longer than that. The approach in both vineyard and cellar is traditional, using only estate grown fruit, hand harvested, destemmed, moved by gravity, and fermented with indigenous yeasts in a mix of cement and old barrels before aging takes place in vat and used barrique. Wines are bottled with minimal sulfur. Baudry's wines are renowned for precision, concentration, and texture, and are arguably among the finest of the region. The Les Grézeaux cuvée comes from Baudry's oldest vines, 60-70 years old, planted on sandy, gravelly clay soils at the bottom of the hill of Sonnay in the village of Cravant. Fermented in concrete and aged in three to five year old casks for 12 months, this 100% cabernet franc is sure to delight, with luscious aromas of raspberry, red fruit, and spices. Layers of red cherry, black and green pepper, and bay leaf dance around a luxuriously ripe palate that also somehow manages to remain astonishingly fresh and lively. Fine grained tannins wrap up this elegant wine that embodies the best of Chinon!
Robert Sinskey Vineyards "POV" Los Carneros 2013 - CERTIFIED ORGANIC
Country: USA / Region: CALIFORNIA / Appellation: LOS CARNEROS / Varietal(s): MERLOT+CABERNET FRANC+CABERNET SAUVIGNON --- Robert Sinskey is an atypical vintner. He is a native Californian and a wine guy who did not attend wine school. Instead, Rob received a Bachelor of Fine Arts degree from Parsons School of Design in New York City. Over the past twenty-five years he has grown his 100% organic and biodynamic certified winegrowing operation to over 200 acres of vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. The "POV" bottling is a classic Right-Bank Bordeaux-style blend packed with stewed red berry fruit, chocolate-mocha, bramble, and sweet spice. Open and watch how this bottle evolves over the course of an evening, if it lasts that long.
Fonseca Porto Late Bottled Vintage 2009
Country: PORTUGAL / Region: OPORTO / Appellation: OPORTO / Varietal(s): N/A --- Since its foundation in 1822, successive generations of the Guimaraens family have upheld Fonseca's reputation as one of the top port houses. Fonseca may indeed be unique in that every Fonseca vintage port in the last 100 years has been made by just four members of the Guimaraens family. The fourth member, David Guimaraens, now continues the tradition having taken over from his father as winemaker in 1992. This remarkable continuity of winemakers remains evident in the quality of the wines. Perhaps the most famous wine from Portugal, Port (named for the city of Oporto on the Atlantic Coast at the end of the Douro Valley) is based primarily the native touriga nacional grape (although over 80 other varieties are approved for use in the blend). Late bottled vintage (LBV) port comes from a single-vintage ruby port and may spend six years in the barrel before bottling. Complex and full-bodied, this offers up intense, sweet flavors of fleshy blackberry jam and plum preserves on the palate and finish. Additional notes of black cherry, black raspberry, and hints of spice and chocolate make this a wonderful choice to pair with that dessert course. Serve slightly chilled at around 55-65°F with berries in cream, Camembert, blue cheese, cheesecake, Black Forest cake, chocolate cookies... you get the idea!