Wine Sales Continue Expanding!

Whew!  Some good news arrived over the weekend, in the form of a report stating U.S. wine consumption eked out another increase again in 2009, continuing our hitting streak into its sixteenth straight year.  If my memory serves correctly, this is the first time such sustained growth has occurred in our 233 year history as a nation.  So why was last year so painful for so many of us in the wine industry?

So before we break out the party hats and pop corks on bottles of bubbly, let’s put these findings in perspective. Here are some highlights from this weekend’s report:

— 2009 marked the 16th straight year of growth in wine sales, up 0.6% over 2008.

— Wine sales have shifted from on-premise (restaurant) to retail stores (especially grocery stores) as consumers increasingly choose to dine in, but still want wine.

Consumers are buying less expensive wine,  which will have a long-term effect on the market.  (emphasis is mine)

— Direct sales to consumers at tasting rooms, or through wine clubs and the Internet, are gaining in popularity.  (emphasis is mine)

First, let me calm the fears of anyone who might think America is becoming a nation of drunkards.  The average American adult consumes less than one case of wine every year – that’s less than a bottle of wine per month, for those who appreciate math subtitles.  That puts our population at #18 on the chart of per-capita wine consumption, in case you’re keeping track at home.

And while I’m pleased to hear  that wine drinkers are buying more from wine clubs (like mine!) and online stores (like mine!), my bet is that most wine club purchases are occurring directly from the winery, where club membership recruitment is far more effective than in most retail stores, despite the greater access to quality of the latter distribution channel.

In addition, the less expensive wines that enjoy an inordinate share of the consumption growth (1.1% for this sector vs. 0.6% overall) are the exclusive domain of large physical stores (Grocery, big box stores, discounters, etc.) , since shipping expenses run as much as the cost of the wine.  I believe this trend will develop in two ways.  First, one portion of those drinking less expensive wines will continue to do so for the rest of their drinking days.  But another, probably far smaller group, will find the aromas and flavors of inexpensive wines to be limited and predictable and far too similar.  This is the group that will grow into upscale wine drinkers in years to come.

Now, how do I get hold of those folks, begin a conversation, and stay in business until they see the light???  hmmmm.

Cheers!
Dave the Wine Merchant
866-746-7293

Quote of the Day
“WINE, n. Fermented grape-juice.  Known to the Women’s Christian Union as “liquor,” sometimes as “rum.” Wine, madam, is God’s next best gift to man.”
~ Ambrose Bierce, American Wag, Writer, and Journalist (1842-1914)

The Joys of Shipping Winter Wine

Selling and shipping wine online to interested parties around this great nation of ours is a fool’s quest.  Not only must the merchant navigate the rocky shoals of state regulations (akin to selling in 50 different countries when it comes to permits, age verification, quantity limits, and collection of sales taxes despite no physical presence in their state), but the weary merchant must also navigate the elements.

As I sit here in rain-soaked California, we fear the frequent mud slides and worry about erosion of our treasured top soil.  Well, that and the smell of wet wool in the work place.

But elsewhere, this week’s inclement weather has lead to extreme temperatures that can affect a bottle of wine.  If your wine spends too much time in an un-heated UPS truck or warehouse, it not only turns into a sort of adult slushy, it also forces the cork out of the bottle.

This may have been behind the photo at left, sent in by dear customer Kara.  It is rather curious as to how the cork on one bottle was pushed, while the cork on the other bottle shipped in the same box was not.  Any ideas on this?

I’m hypothesizing here, but the bottle that arrived in perfect condition was a Napa Cabernet, higher in alcohol by about 15% than the wine with the pushed cork.  Could it be that the additional alcohol acted as anti-freeze?

Some may say that the Napa Cab benefited from the use of a natural cork, while the Rhone blend used an artificial cork.  This may well be, but in my experience, the artificial corks are more difficult to separate from the bottle, not less.

What I Damn Well Plan To Do About This
Strong language for a simple pushed cork, perhaps.  Maybe I’m channeling the unpleasantness from this week’s special elections.  But I do want my customers to know that I take their wines seriously.  The upcoming club shipment will again offer the option of free storage at my California facility until the club member indicates temperatures are adequate to allow safe shipping.

Even then, shipping to locations outside California will occur only on Mondays, allowing sufficient time for a UPS truck to get wine to its intended destination, obtain an adult signature, and all the other regulatory mumbo-jumbo required for safe delivery of the fermented grape.

Cheers!
Dave the Wine Merchant
Dave@DaveTheWineMerchant.com

Warning. 30 Days until Valentine’s Day

Wow!  That wine really worked!It was five years ago this year.  At the French Laundry.  We’d just had the famed “Oysters with Pearls” paired with a beautiful Gruner Veltliner.  And, after a short period of hyperventilaing, my girlfriend leaned across the table and kissed me.  Four months later, we were married.  Must have been the wine.

That’s my story and I’m sticking to it.

Wine has helped fan the flames of passion for centuries, and I see no reason to stop the trend.  There is no better antidote for today’s troubled times.  And when it comes to wines of passion, is there anything better than Sparkling wine?

Here are a few of my favorites.  And guys, remember, even if Valentine’s Day is an over-hyped train wreck for relationships, it’s not that difficult to turn such things in your favor.  Starting with:

Today’s Featured Wines

Gruet, N.V. Brut sparkling wine.  $9 (half bottle) A half bottle is just the right size to begin the evening.  Pop a bottle while the two of you are getting ready.  Or while you’re waiting for your date before walking out the door.  Helpful seduction hint – arrive a bit early, not late.

Charles de Fere, N.V. Sparkling Wine, “Tradition”, $17.50 An affordable luxury that delivers far more than its price would lead you to believe.  From France, this wine is produced by a Champenoise  family who left the confines of Champagne’s rigorous rules and regulations in order to produce high-quality wine for far less money.  Click the link to learn more.  I don’t think you’ll regret that you did.  Seduction hint #2 – enjoy a great value in sparkling wine and you’ll have more for the rest of the evening.

Jacquesson, Cuvee 733 Champagne, $60 Jacquesson, one of the oldest Houses (and THE oldest independent House) in Champagne, has produced a non-vintage cuvee for over a century.  Each one is numbered (this cuveé is #733), making them almost semi-vintage releases, if you will, even though the juice comes from multiple vintages.  Seduction hint #3, pop the cork on this show-stopper and you may not need to plan anything else for the rest of the evening.

Happy MerchantCheers!
Dave the Wine Merchant
www.DaveTheWineMerchant.com

NZ Wine Country Slide Show

What with my old college roommate touring New Zealand with his family, and sending tempting missives back every few days, today’s release of this slide show seems most appropriate!  NZ Wine Country at its best…

Cheers!
Dave the Wine Merchant

Corkage Fees Flee at S.F. Restaurants

Today brings a bit of good news for San Francisco diners.  We’re gradually losing our reputation as a city of restaurants with excessive corkage fees.  Today’s article in the online version of the WSJ (Bay Area Edition) reports that more and more S.F. restaurants are waiving their corkage fees.

The reason is clear.  It’s the economy, stupid.  And as a wine merchant who might benefit from such a movement, you’d think this would be good news for me as it may be for you.

But will such waivers last beyond the current downturn?  Once we put this devastating period behind us and move on to economic recovery, will corkage fees remain waived?  I doubt it.  Here’s why…

Restaurants who have waived their corkage fee (usually $10 – $20) have done so in hope that more diners will choose them over they restaurant next door.  It’s a fish-eat-fish world out there in today’s competitive dining marketplace.

But here’s the challenge – a waived fee has to bring in ENOUGH additional customers to make economic sense.  First, there’s the basic loss in revenue – wines sold from the restaurant’s wine list provide a substantial margin – often about 300% of cost.  That’s higher than anything else on the menu except perhaps coffee or bottled water.

Then there’s the out-of-pocket costs.  Any increase in traffic will also have to offset broken glassware (assuming the patron doesn’t bring their own glassware is a pretty safe bet) which can cost a high-end restaurant $500 – $1000 per month.  That’s a lot of additional dinners!

It’s been a tough few years for many of us.  But I’m glad I’m not in the fine dining establishment.  Many of my favorites have gone under in recent months, and many more are hanging on by a hangnail.  I don’t begrudge them their corkage fee – it’s still a bargain relative to buying wine off the list!

So hey, it’s Monday night.  The first work night of the new year, for most of you.  Why not celebrate our hope for better things to come by enjoying a night out, complete with wine?

Cheers,
Dave the Wine Merchant
866-746-7293


Oh Tannin Bomb, Oh Tannin Bomb… tips on cellaring your wine

I don’t know how we did it, but we made it through the gauntlet of holiday parties, only missing one of the events we’d committed to attend (sorry Melissa & Bijan!).  So now our palates (and waistlines) have a momentary reprieve before a week of festivities, and the mountain of goodies that awaits us at the houses of Cole’s Grandmas.

Which is good.  I think I’ve had enough young, tannic California wines for a few days.  Don’t get me wrong, they were pricey, block-buster wines, generously opened on our behalf.  They were enjoyable in their own right, and  I appreciate our hosts’ kindness.

But the most memorable wine from this month’s events was either the 1992 Napa Cabernet from Dominus or the very different 1993 Napa Cab from Heitz  Cellar.  These aged beauties possess a charm and finesse their younger brethren simply can’t offer until they too have survived some 15 years of quiet repose.

Which brings me to today’s topic – cellaring your wine.

What Wine Shoud I Cellar?
Actually, only the best 5% of wines will benefit from cellaring.  All the rest are intended to be enjoyed within a year or two from the date on the label – not a problem for the average American, who measures the period of time period between purchase and consumption in hours, not years.  Sadly, most wines that reward aging are the pricier ones (as a rule of thumb, don’t bother aging a wine priced less than $20 or $25)

Of the wines intended for cellaring, most of them are red wines produced from noble grape varieties (Pinot, Nebbiolo, Cabernet and other Bordeaux blends, Syrah, etc.)  The tannins in these red wines act as a natural preservative as they get softened over time in the bottle – a process that requires microscopic amounts of oxygen (the amount left in the bottle when corked) and several years’ worth of time.  Sadly, such wines tend to be pricey.  If you’re not rolling in surplus cash these days, I’d still encourage you to arrange for a monthly or bi-monthly or quarterly budget, perhaps agreeing to spend $35 or $55 or $?? on a single bottle each time, then laying it down for future pleasures.

“But I Don’t Have A Fancy Cellar!”
Don’t let such arguments derail your plans for future enological pleasures!  Few collectors have showcase cellars like the one pictured here.  And few of us need such space.

For new or smaller collections, the simplest storage solution is a sturdy case box.  Any good wine merchant will gladly provide such a box for free, though they tend to break them down shortly after delivery, so you may be wise to ask them to set one aside before going in to pick it up.  Such boxes are printed with a producer’s logo on them, and are used to deliver the wine – 12 bottles at a time – to the merchant’s store.  They come in various levels of thickness, so ask for one with thick corrugated cardboard separators between the 12 bottles, as you’ll want to store the box on its side (so the corks won’t dry out) and flimsier dividers won’t support the weight of sideways bottles.  As your collection accumulates, fill up the bottom row first, then proceed upwards so new bottles rest on top of older ones.  Even the sturdiest of cardboard dividers will give way if the bottles don’t rest on top of each other.

To assure your simple cellar ages your wine safely over the coming years, you’ll want to locate it in a place that meets the following criteria:

  1. Darkness – Find a place where there is little or no light.  Light is the enemy of aged wine, a catalyst for un-wanted reactions.
  2. Coolness – The temperature should be constant (without rapid swings), and moderate!  Few of us live in a 55 degree house (I hope, for your sake), but wine ages just fine at warmer temperatures (though more rapidly).
  3. Vibe-Free - Wine ages most gracefully if it is not subjected to vibrations.  Those living next to the train tracks, this is difficult, though I once heard of someone who cut two racketballs in half and placed them under her cases of wine to dampen vibration.  Seemed to work!

When Do I Begin Drinking My Aged Wine?
The biggest challenge wine collectors have is balancing the acquisition and consumption of the collection.  We use software to guide such things, but small collectors need not invest in such tools (even the free ones require considerable data entry time).   Ultimately, this comes down to a matter of discipline wherein one drinks less than one acquires during the building phase, then MATCHES the rate of acquisition once the collection is at the desired size, and then drinks FASTER than the rate of acquisition until finally, the last bottle is served on one’s death bed.  The inability of most collectors to achieve this idealistic balance is why so many collections find their way to the auction block after a collector’s surviving family members find themselves in possession of a massive collection and don’t know what to do with it.

But aside from balancing consumption with acquisition, there is simply the matter of how long to hold a wine before it tastes perfectly aged.  This is impossible to answer definitively, but here are some useful guidelines that err on the short side of ageability (both to encourage more people to collect and age their wines, as well as to avoid the frustrating experience of letting a wine age until it is past its point of pleasurable drinkability!)  The following are guidelines – it’s always best to seek advice on specific wines from the merchant who sells them to you.

  • New World Syrah/Shiraz: 4 – 6 years
  • New World Pinot Noir: 5-7 years
  • Domestic Cabernet/Bordeaux Blends: 7 – 10 years
  • Old World wines of each type, add 25% – 50% more time

Should you have a larger collection in need of an affordable storage solution, I think I’ve found a supplier for some of the best options available anywhere.  Check them out here.  Whatever storage solution proves best for you, I hope you’ll begin storing wines to enjoy in several years.  It is one of life’s taste experience you simply can’t get any other way.  But I should warn you.  Once you’ve developed a taste for beautifully aged wines, you’ll find it difficult to go back to the old tannin bombs!

Cheers!
Dave the Wine Merchant
Dave@SidewaysWineClub.com

Chill it. Warm it. Chill it. Warm it… will it hurt your wine?

When I was working with enthusiastic newbies at my old wine bar, one of the persistent myths I’d have to dispel time and again went something like this:

If you buy a chilled wine, don’t let it come up to room temperature before you drink it!  That change of temperature ruins the wine!

This myth simply doesn’t make sense to me.  Of course, I can see why you wouldn’t want a wine to undergo rapid temperature change, but any well-made wine can withstand room temperatures after being chilled.  Even multiple times.  But I could find no documentation of this.  So I asked an old colleague of mine – the U.C. Davis-trained Winemaker Alison Crowe – who had this to say about that…

Alison in vineyard

Alison Crowe, Winemaker

Oi!  There is no real reason [a wine can't be chilled and then warmed] as long as the change is not dramatic (wide temp swing, think 45 F-110 F!) or sudden (in 30 minutes!) there is no real reason to call a bottle “defunct” if it’s been chilled to serving temp from room or cellar temp even a few times.

It’s all a continuum of time, temp and duration.  There’s no doubt that a bottle can be compromised w/ high temperatures – sitting around in the back of one’s trunk in the middle of summer.  Cold is less damaging.  But wide swings, and many of them over time, can wrench a wine’s chemistry back and forth continually….and that may be negative for some wines.  But twice!?  I wouldn’t hesitate.

frozen wine -

Over-Zealous Wine Coolers

Thanks Alison!  Please note, her advice does not apply to wines that have been over-stored in the freezer, an instant-gratification technique that can lead to ruinous  (and rather phallic) results (photo).

An average refrigerator maintains a temperature of about 42 degrees.  A bottle of room-temperature wine placed in such an environment will begin to chill at a rate of about one degree every ten minutes.  At that rate of change, a bottle taken from a 70 degree room and placed in the refrigerator won’t attain cellar temperature (let’s say, 55 degrees) for two hours and ten minutes – a rate of change far more gradual than the one Alison warns about.

So feel free to take that excess wine out of your refrigerator and store it in a more convenient place.  As long as your storage area is dark, free of vibration and not subject to drastic temperature swings – your wine will be fine!

Happy MerchantCheers!
Dave the Wine Merchant
866-746-7293
www.SidewaysWineClub.com

Quote of the Day
Whether the weather be fine, Whether the weather be not, Whether the weather be cold, Whether the weather be hot, We’ll weather the weather, Whatever the whether, Whether we like it or not”  ~ Unknown

A Gift Giving Guide To A Wine-Soaked Holiday

cupcoffeeI met an old friend for coffee this week.  We soon began comparing levels of amazement at how fast the holidays were approaching, and how ill-prepared we are.

“I have too many gifts to get and not enough time” my friend complained.

“I can help, you know.  Wine always makes a nice gift.” I said.

“But I can’t give wine to everybody on my list” she said, “they’re all so different.”

“Try me”, I said.  Then the next few minutes turned into what can only be called my “Gift giving guide for a wine-soaked holiday”.

eshop60281Innovators vs. Traditionalists
“Well, for example, a lot of my friends are pretty progressive – they work in the arts, advertising, writing… you know the types.  But then there’s my old college roommate – she’s the very poster child for “Traditional”, has Norman Rockwell prints in her dining room, sends daily tweets with feel-good quotes, and probably has a kitty poster in her cubicle, you get the idea.”

“Those are easy”, I said, “Your current friends are likely to eschew the traditional.  Give them the gift of the latest new wine discovery – something that’s hot in the hippest of wine bars.  Good candidates that won’t break the bank include a dry, floral white like the Malat Gruner Veltliner ($18) or the Andeluna Torrontes ($12.50).  And if they enjoy red wines too then include a bottle of the Southern Rhone blend from Riussanelle ($19) or the Chilean Pacifico Sur Reserve Pinot Noir ($15)

“But your old roommate is a different story” I went on.  ”She clearly likes to stick with known entities, so don’t surprise her with anything too edgy.  Stick with the ol’ traditionals – Cabernet and Chardonnay.  Try the Napa Cabernet from Bighorn Cellars ($20) and/or Bonneau’s Carneros Chardonnay ($28), both are affordable wines made in the classic style she’ll appreciate.”

Relationships
“Perfect, that takes care of my friends and co-workers!” She said as she paused to take notes on the inside of her coffee cup’s hot sleeve.  Then she turned a bit coy as she asked “What would you recommend for my dinner date tomorrow night?  I’ve been invited over by this new guy I’m seeing.  It’s our first dinner at his place and I’m bringing the wine, but I don’t know what we’re having.”

“Well, if you don’t know what he’s making or ordering you’ll want a very versatile wine.  And since it’s a new relationship, a Beaujolais Nouveau would be a lot of fun!”

I went on… “This young wine just “arrivéd” in local wine shops about two weeks ago.  It’s called ‘nouveau’ because it’s the first release of the harvest – a simple wine, barely past puberty and fresh from the frothy fermentation vat with still-vivid memories of hanging around on the vine.  Beaujolais Nouveau celebrates the fertility of the harvest, so it’s Bacchanalian at its core!  In its native town of Beaujolais, the celebration begins at midnight with a parade (featuring lots of drinking), after which the wine hits the stores to satisfy long, anticipatory, Harry-Potter-like lines of eager imbibers.  The only serious thing about this wine is that it’s seriously grapey and easy to drink” I said fondly.  “And besides, they’re highly affordable, though in the world of Beaujolais Nouveau, you get quite a bit more bang for spending a bit more buck, so to speak.”

Hmmm, that sounds interesting, but what should I bring as a back-up?” she asked, wisely cautious.

“Well,” I continued, now on a roll, “at the holidays a sparkling wine is always a welcome site, and a good Brut is one of the most versatile food wines you can find – especially a Brut Rosé, which also lends a festive holiday color to your glass.”  Besides, (depending on your goal for the evening!) sparkling wine inspires more lurid conversation than most wines – want to hear a good story along those lines?”

“Well I’m not sure I want to get into that on our first dinner date, but… I’d like to hear the story!” she said.

“I think you’ll like it,” I said.  “You know the two types of champagne glasses, right?  The tall, slender flute and the low, flat cup or coupé?”

“Of course.” She said.  “And I know flutes are best for preserving the bubbles.”

Champagne Coupe“Right.  But it’s the coupé that has the more tantalizing story.  It supposedly originated in the years just before the French revolution.  According to the story, poor King Louis didn’t offer his young bride much bedroom satisfaction even though she was young and vivacious and wantin’ to be wanton.  Which she was, on more than one occasion, but outside the restrictive confines of the royal bedroom.  Each time, she countered her husband’s jealousy through extravagant gifts.

Keep in mind that her wanton behavior occurred when the age of courtesans was still fresh.  And as a courtesan’s customers entered her boudoir, she often greeted them with champagne served in a hand-blown glass – a replica of her own breast.  A preview of coming attractions, as it were.  Rumor has it that one of Marie Antoinette’s penance gifts to her King consisted of such a glass – titillating, so to speak, in its naughtiness as a gift to a King, and exactly the sort of thing the marauding revolutionists would have surely destroyed during the siege of the royal residence.”

“Wow!” she said with raised eyebrows.  “You’re right, I’m not sure that’s a story I’ll tell on the first date.”

“Why don’t I quite believe you?” I teased.

Crazy Uncle
“Well… getting back to my holidays, what should I do about my crazy uncle?  He’s more of a ‘Jack & Coke’ type of guy who’s inclined to tell the same jokes every year, laugh a little too loudly, and who often forgets to bring the presents he supposedly bought for the family.”

“Sounds painful” I sympathized.  “He’s accustomed to a drink that delivers an alcoholic burn offset by the sweetness of Coke.  So that calls for a red wine with lots of ripe fruit and a big wallop.  Sounds like the job for a California Syrah or Zinfandel with alcohol above 15%, which comes with the side benefit of encouraging Crazy Uncle to take an early nap.  A good example is one whose high alcohol is kept in balance by ripe fruit, one such as Sextant’s Holystone Zinfandel from Paso Robles ($27) [Link #7]

Rich Relative
“Ouch! That’s a bit pricey for my crazy uncle!” she said “maybe I should save that one for my wealthy aunt, besides, she’s the real wine lover!”

“Wait a minute, are you in the will?!  Then avoid having her fall in love with an expensive wine or she may be tempted to drink your inheritance!”  I joked, “but if she does develop a thirst for expensive wines, please give her my number!”

vignetteRecovering Alcoholic
“Well, there is ONE relative I definitely won’t buy wine for – my aunt who quite drinking a few years ago.  What do you recommend for her?”

“Oddly enough, there are some good grape juices you should consider.  We buy the plain grape juice from Navarro Vineyards for our daughter, but our absolute favorite is the Vignette sodas made from wine grapes (I like the sparkling pinot noir juice the best!)  These are not wines that have been de-alcoholized like the horrid Fre “Wines” – a sort of cross-dressing experiment gone awry.  These are very appealing beverages in their own right.”

“How much time will it take me to purchase these on your website?” she asked

“Just as much time as it will take you to give me the payment info and delivery addresses of each recipient – I’ll do the rest!”

“Perfect” she said.  ”And don’t forget to include some for me too!”

If I haven’t covered some of the folks on your list, please give me a call (toll free 866-746-7293) or visit my online store.

Happy SantaCheers!
Dave the Wine Merchant
Dave@SidewaysWineClub.com
866-746-7293

Wine Scents – Tickling Your Memory

pencilsAttend one of my wine classes and chances are you’ll spend the first half hour tuning up your senses.  The objective is to sharpen our perceptions, to better identify what we’re tasting and (more importantly) smelling.  And to develop scent memory.

So it was with great interest and little surprise that I read last week’s news about the impact that scent has on our memory.

A new study appearing in the Journal of Consumer Research determined that rather forgettable, generic  products such as thread, tires and pencils become more memorable IF THE PRODUCT WAS INFUSED WITH A SCENT.

In one such test, when subjects were shown a pencil and a list of ten selling features, they could remember less than one selling feature two weeks later.  But infuse that same pencil with the scent of pine, show the same list of ten features, and that average jumps almost 400% to 3.3 features remembered.

Of course, marketers are getting all giddy about the implications of how to sell you more scent-infused products.  But I’m wondering if they just might prove to be the most effective study aid in the world?  I mean, could I impart an aroma to every piece of anatomy and ace a Med School exam??   Or would the effect  be no more than marginal  if everything was infused with an artificial scent?  What about those who don’t care for artificial scents, who can’t walk past one of those horrid and intrusive  ”Lush” stores without sneezing and gagging?  But let me get down off my unscented soap box and back to wine…

What’s This Have To Do With Wine?

Lots, actually.  Ever taste a wine and think “I don’t get all those things in Dave’s tasting notes!  Pencil shavings?  Leather tobacco pouch?  Forest Floor?  All I smell are grapes!

Well, one need only pay attention to their nose and palate while tasting their next hundred or so bottles of wine (not all at once) and a similar vocabulary would inevitably develop.  It’s all about honing the scent memory.  And no, simply opening and guzzling the wine won’t prove any more effective than mindlessly whacking 100 golf balls at the driving range.  You’ll just end up sore and crabby, with no improvement to your skills.

The key is to focus. Pay particular attention to what you’re smelling and tasting.  Take notes.  Compare them with the tasting notes of others tasting the same wine (but if they don’t agree with yours, neither ridicule their experience nor back down from your own).  In short, get a little scientific.

Oh, and one sure way to remember the scent of a specific wine?  Fall in love over it.  When you engage all the senses AND the emotions at the same time, your memory of the wine will prove remarkable.

DSCN0418Cheers!
Dave the Wine Merchant
www.SidewaysWineClub.com
866-746-7293

Quote of the Day
Observe, record, tabulate, communicate.  Use your five senses. . . . Learn to see, learn to hear, learn to feel, learn to smell, and know that by practice alone you can become expert.”

~ William Osler, Canadian Physician (1849-1919)

Wines for Your Thanksgiving Feast

thanksgiving-turkeyWithout ever looking at a calendar I can tell when Thanksgiving is near.  This uncanny ability doesn’t come from some innate circadian rhythm.  It comes from phone calls that begin in early November.

The callers usually start with a bit of pleasant small talk, transition into their Thanksgiving menu and guest count, then end with a discreet question like “what wine would you select for a meal like that?

The truth is, if you asked 100 well-trained wine merchants that question, you’d get almost as many answers.  I’ve learned that the best way to get rave reviews on your Thanksgiving wines is to open enough bottles to span the range of possible preferences.

Of course, there’s always the tongue-dead relative who only wants Jack Daniels (or White Zinfandel, or Dry Sack Sherry, or…Diet Coke) a situation I overcome by accepting their offer to bring something with “just bring whatever you’d enjoy drinking that day

But for those with more finely tuned palates, I offer the following suggestions for wines that will compliment your holiday meal.

B_Rose2007Sparkling Wines

I hand a flute of sparkling wine to guests the moment they come in our door – can you think of a happier way to be greeted? But don’t stop there, keep a bottle on ice to enjoy throughout the meal, sparkling wines are under-rated dinner companions!

To help make sure you have a perfect pairing between your meal and your sparkling wine, consider using mushrooms and herbs to accent the flavors of your meal, particularly your gravy and stuffing (or dressing, if you cook it outside the bird).  And keep in mind you’ll want a Brut or Brut Rose with the main course, but something sweeter – say a Dry or Extra Dry – when it comes time for dessert.

Though Thanksgiving is a great time to pull out the expensive Champagne, unless you’re dining with guests who can appreciate the delightful nuance of Grande Marques, you may want to save the pricey bottles for more intimate occasions.  Here are some budget-friendly sparkling wines that deliver a lot of wine for the money!

Pinots from $18 - $50Pinot Noir

If there is to be any agreement among my hypothetical group of wine merchants, it would be that Pinot Noir is a delightful choice for the Thanksgiving table.  But this is a wine that can be inconsistent – you can pay a lot (as in, a LOT) of money and still get a disappointing wine.  So be sure to talk to a trusted merchant who can guide you to a good choice within your price range.  I’d welcome you to consider my hand-picked  selection of pinots, ranging in price from $18 to $65.

Suggested ingredients that make this wine sing include mushrooms and fresh herbs (sage and thyme are particular favorites of mine), and even the cranberry sauce is an equal match for this mouth-watering red wine.  But if you want to serve one wine at your meal, this is the one that most people will find a perfect pairing.

ChardonnayChardonnay

Though a heavily oaked Chardonnay will fight with food, one made with a deft touch of oak works quite well with this meal.  The problem with California Chardonnay is that many of them are formulaic and innocuous.  I suspect they’re  made by uninspired Winemakers responding to management’s demand for “a $19 Chardonnay“.

Nonetheless, it is our nation’s #1-selling wine, and a thirsty nation seems content with the inter-changeable nature of many Chardonnays.  But this noble grape – the soul of White Burgundies – has the ability to turn heads when grown in the right area and crafted by inspired hands.

To enjoy a Chardonnay that will be as memorable as your holiday meal, I recommend seeking the advice of a trusted merchant, one who will find a Chardonnay to make your guests sit up and take notice.  Finding a wine that compliments your specific holiday menu results in the food tasting better AND the wine tasting better.  It’s a synergy thing.  Click here to see our hand-picked Chardonnay’s at prices from $9 to $49.

Viognier_06Other White Wines for Turkey

The traditional holiday meal provides lovers of aromatic white wines the chance to evangelize their favorite grape to a receptive audience.   For those weary of the same-old wines, these delightful but obscure varietals are far from the well-worn Chardonnay path.

While I find many Sauvignon Blancs too herbaceous to pair well with the traditional Thanksgiving feast,  you’ll find joy in such varietals as Pinot Blanc, a dry Riesling or Gewurztraminer.  And the minerality in a Chenin Blanc from the Loire brings smiles all around.

But my favorite white wine with my holiday meal has a bit more mouthfeel to it – the white varietals from the Rhone Valley!  And of these four – Roussanne, Marsanne, Viognier and Grenache Blanc – my favorite is Viognier, with its flirtatious nose of spring blossoms and its white pepper spice and bitter finish keep the wine from being a simple, air-headed bimbo.  Fortunately, very good Viognier is available at a reasonable price, though the higher end can offer a truly transcendent experience.  I suggest these three with confidence (priced from $16 to $37).

Wines That Pair With PieNobility Web-Ready

For some odd reason I have yet to figure out, the sweet tooth that defines the American palate does not extend to dessert wines.  Which is fine by me, as every drop of these wines is more precious than hummingbird spit (yeah, I cleaned that up a bit).  And if they were popular, or even if they were to become a small fad, there wouldn’t be enough to go around.

If you were to look at a graph showing who drinks dessert wines, it would look like your classic “barbell curve”, with novices forming the first blip, the mass market forming a dip trough in the middle, and serious wine lovers forming another blip.  No matter, this way there’s more for me!

My favorite wines for the classic apple or pumpkin pies are the late harvest and botrytised wines from grapes such as Muscat, Sauvignon Blanc, or a blend of Sauv Blanc/Semillon.  A small glass of these rich, honey-like wines is dessert in itself, with an intriguing floral-honey-apricot fragrance that makes it difficult for me to pull my nose out of the glass long enough to taste it!

For a wine to go with pecan pie,  much depends on any accompanying flavors.  My favorite recipe for pecan-chocolate pie with brandy requires something with a bit of oompgh, such as the Alcyone sweet Tannat from Vinedo de los Vientos in Uruguay ($31), which is among the best chocolate wines on the planet right now.  For a more traditional pecan pie, I’d opt for an LBV port or even a late harvest Zin or Syrah. Click here to see my hand-picked dessert wines for your holiday table ($15 – $75, mostly in small bottles)

Buy Online?  Or at Your Local Wine Shop?
Shopping for new wines online occurs in an information vacuum, which is why I invest so much time writing my notes for all the wines in my store.  But for the holiday season I’ve also added real-time chat sessions to provide buying assistance in real time.  Whenever I’m at my computer you can ask for my advice from right inside my shopping cart, and even when I’m away from my desk you can send an email.  Test it out – click here and once in my cart look for my smiling face in the left frame.  Then send me a note just to say Hi!

The First S - SeeCheers,
Dave the Wine Merchant

Quote of the Day
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”
~ John Fitzgerald Kennedy (American President, May 29, 1917 – November 22, 1963)