A wine for every food ( WINE & BEER )
If the Riesling article didn’t sell you on serving this German wine with Thanksgiving dinner, local wine experts still have you covered. Here, Andrew Morrison, co-owner of Liquors 44 in Hadley, Northampton and Holyoke; Mark Hanson, assistant manager at State Street Wines and Spirits in Northampton; Steve Freedman, owner of Amherst Wines & Spirits; and Sean Barry, manager at Four Seasons in Hadley provide some recommendations for other wine varieties that pair well with holiday food.
e_SBlt 2011 Mountain Door Malbec, Argentina: A plush core of plum, raspberry and cherry. A persistent and harmonious finish. “Soft with great balance on the palate and round tannins,” Morrison said. Excellent with grilled steak, chicken or wild salmon.
e_SBlt 2011 El Parajo Rojo, Spain: From the Bierzo region, using the Mencia grape. “Bursting with fruit and spice, and shows why Spanish wines are so in-demand these days,” Hanson explained. Serve with any red meat or sausage dish, paella or any southern European dish, moussaka, for example.
e_SBlt 2010 Primal Roots, California: This blend is drinkable with or without food, according to Barry, and reveals flavors of chocolate and raspberry. It goes well with red meat, pizza, burgers and aged Cheddar.
e_SBlt 2010 Sante Pinot Noir from Fancis Ford Coppola Winery, California: “Has nice, earthy red fruit flavors,” Freedman said.
e_SBlt 2009 The Girls In The Vineyard Cabernet Sauvignon, California: “This is a big California Cabernet, with dark cherry and black currant aromas and earthy undertones on the palate,” Barry said. There are also hints of cocoa to go along with dark cherry and black currant flavors. Hearty meals featuring steak, roast beef and prime rib bring out the best in this wine.
e_SBlt 2010 Bogle Petite Syrah, California: A full-flavored wine with plenty of fruit and spice to balance everything out. “One of our most loved reds,” Hanson said. “It’s a real crowd pleaser. This is what anyone would want a second and third glass of.” Perfect for the Thanksgiving table.
e_SBlt 2010 A by Acacia Chardonnay, California: Freedman likes this wine’s crisp aroma of pear and green apples. Goes well with scallops seared in butter, chicken and light cream-sauce seafood or pasta dishes.
e_SBlt 2010 Louis Jadot Pouilly Fuisse, France: A classic expression of Pouilly Fuisse that shows vibrant Chardonnay fruit flavors with notes of melon and minerals gently touched with oak, ending in a fresh silky finish. “The wine is ripe, supple and medium-bodied,” Morrison said. Goes well with shellfish, fish, white meat in cream sauce and poultry.
e_SBlt Chandon Blanc De Noirs, California: Hanson said Blanc De Noirs is his favorite style of sparkling wine. On the dry side, it’s made in the traditional champagne method. “It’s essentially white sparkling wine made from the red Pinot Noir grape,” Hanson explained. “It has a lush, full of berry flavor.” Goes well with grilled, spicy food, or Thanksgiving dinner.
e_SBlt 2010 Triad, Italy: This blends combines equal parts of the Fiano, Greco and Falanghina grapes. “This is a medium-bodied, rich and smooth wine with a wonderful balance of fruit, vanilla and acidity,” Hanson said. Pairs well with fish and chicken dishes, especially with white sauce.
e_SBlt 2007 Andre Delorme Rully 1er Cru Chardonnay, France: A lightly oaked chardonnay from the Burgundy region, this wine has bright apple flavors with a hint of citrus. “It has an amazing depth of flavors that linger throughout the finish,” Barry said. The wine is great with pork or game bird as well as shellfish or a hearty cream-based soup.
e_SBlt Rose 2010 Sivas-Sonoma Zinfandel, California: Freedman maintains that there must always be a Zinfandel at his Thanksgiving table, and this year he recommends this wine with its ripe, wild berry flavors “with nice spice behind it. You can really taste the grape.”
— MICHAEL REARDON