Put a Spring in Your (Wine) Step

Spring is here and it’s time to put away the big and hearty red wines of winter and turn to the lighter side of wine. That doesn’t have to mean white wine. There are many great red wines that are perfect companions to the best spring meals. This week we’ve rounded up a few of our favorite springtime sips to help put a spring in your step!

Domaine Carneros Brut Rose – this Napa Valley sparkler has loads of bright strawberry flavors. A blend of 58% Pinot Noir and 42% Chardonnay, this fruity wine is a perfect way to start an evening on the porch or kickoff a springtime dinner with friends. $36

Trefethen Riesling – Riesling is hard to come by in the Napa Valley with just about 130 acres planted in the entire valley (compare that to over 18,000 acres of Cabernet!). The fruit for this dry Riesling comes from their Oak Knoll Vineyard. It’s a surprisingly fragrant wine with bright fruit and good minerality typical in a dry Riesling. This wine would make a perfect accompaniment for Asian stir fry or Sushi. $22

Gundlach Bundschu Gewurztraminer – I think this one has made our list for favorite springtime wines in the past. We’re including it again because Gewurtz is always fun this time of year and there are not that many local Gewurztraminers. Another rarely found varietal in Napa and Sonoma. Gun Bun makes a fun Gewurtz with just enough spice and lots of great flavors of pear and lychee. $25

La Crema Sonoma Coast Pinot Noir – La Crema wines are always good value for the money and this tasty Sonoma Pinot Noir definitely does not disappoint. Loads of bright cherry aromas and flavors make it a perfect springtime wine. $24

Written by Linzi

Zesty Mimosas

Nothing completes an indulgent Sunday brunch like a Mimosa. The traditional Mimosa is made with three parts Champagne/sparkling wine and two parts orange juice. Yet there are many variations on this classic duo. We’ve uncovered a few of our favorites that pair delightfully with our favorite brunch recipes.

It can’t be confirmed exactly where the Mimosa originated. Some say it was at the Paris Ritz in 1925, others believe it was created in England in 1921 under the name Buck’s Fizz. We do know it got its name from the flowers of the mimosa plant because of their yellow and somewhat frothy appearance.

The Mama Mimosa

This is a classic Mimosa recipe that includes Grand Marnier and fresh raspberries. You begin by making “raspberry ice”. Crumble ½ cup fresh raspberries into an ice cube tray. Fill the tray with water and freeze. To make the Mimosa, fill your glass with three parts Champagne/sparkling wine and 2 parts orange juice, leaving a little bit of room at the top. Add 2 tablespoons of Grand Marnier and stir gently. Put 1-2 raspberry ice cubes in your glass.

Passion Fruit Mimosa

You can substitute the orange juice in a Mimosa with just about anything. A classic substitute is passion fruit juice. We also like tangerine juice (for a little zing), grapefruit juice or cranberry juice. Always use the same proportions of Champagne/sparkling wine to juice as the traditional recipe. Garnish with orange slices or strawberries.

Virgin Mimosas

You can make a non-alcoholic version of the drink with sparkling water or lemon-lime soda. Make it just like you would a traditional mimosa, substituting the alcohol for the sparkling water or lemon-lime soda.

Written by Linzi

Five Wines to Try in 2009

The start of the New Year always seems to be about making lists. For some it’s a list of New Year’s resolutions, for others a fresh start to the seemingly never ending “to do” list. And for people like me, it’s a list of places to see, things to do or new things to try in the coming year. This year I decided to make a list of wines that I want to try in 2009. I find that I get stuck in a rut always returning to wines made from my favorite varietals or wine growing regions. So here is my “Top Five Wines to Try in 2009” list. Try making your own list and push yourself to explore varietals you may not normally think to drink or a wine from a wine region that you’ve never had before.

Gruet Brut NV – I’m definitely not one to limit myself to only drinking bubbly on special occasions. And while I’m a fan of expensive champagne and sparkling wines, I like to find a good deal. I’ve recently heard about a sparkling wine made by the Gruet family in New Mexico (yes, that’s right, they make wine in New Mexico) that is a great value at $14. www.gruetwinery.com

Ravines Dry Riesling – I have to admit that I don’t know much about the Finger Lakes Wine Region so I’m kind of taking a stab in the dark with this particular vintner. But since Finger Lakes Riesling is on my list of wines to try and I’ve heard good things about Ravines, they made my list. This boutique winery is located on the eastern slopes of Keuka Lake and its name comes from the fact that vineyard is situated between two deep ravines. This dry Riesling retails for about $17. www.ravineswinecellars.com

Poesia Torrontes – Torrontes is a great value white wine from Argentina with an extremely aromatic and fresh taste. I think the varietal will become one of my favorite summer wines this year and I’m going to start by seeking out the Poesia Torrontes. I’ve heard it’s a great deal at $13 a bottle.

Lange Twins California Merlot – Lodi often gets a bad rap compared to other winemaking regions in California, but the Lange Twins know what they are doing. They’ve been farming grapes in Lodi since 1916. As an added bonus, they incorporate sustainable farming methods into their growing practices. Their Family wines retail for about $15 and I’m looking forward to seeking out their Merlot in 2009. www.langetwins.com

Boudreaux Cellars Cabernet Sauvignon – I’ve spent a good deal of time drinking Washington State’s Rieslings, but I haven’t put much focus on their red wines. This wine has been getting a lot of good press lately and comes from a small, boutique winery located in Washington’s Cascade Mountains. The fruit comes from some of the most coveted vineyards in the state including Champoux, Klipsun, Sevin Hills and Bacchus. It’s predominately Cabernet Sauvignon (about 90%) but winemaker Rob Newsom blends in a little bit of everything else – Merlot, Cab Franc, Malbec, Petite Verdot, Syrah and Sangiovese. Retails for $50-60. www.boudreauxcellars.com

Written by Linzi

Festive Holiday Drinks

We all love a great glass of wine to accompany our holiday meal, but there are many other ways to toast the holiday season. From sparkling wine cocktails to a steaming cup of hot cocoa, we’re sharing our favorite festive drinks of the season.

Pomegranate Sparkling Wine Cocktail – this is a favorite at our house around the holidays. Not only does it taste like the perfect holiday drink, it looks like it to. Peel the fruit from a fresh pomegranate and place 4-5 seeds into a sparkling wine glass. Fill the glass with 2-3 oz of PAMA liqueur and 1-2 oz. of sparkling wine. Gently stir to mix and serve.

Holiday Sangria – no one says that Sangria has to be reserved for summertime. Make it special by using a nice Chianti and Port mixed with high quality brandy or cognac. Festive ingredients like pomegranate juice, mandarin oranges, cranberries and pears add a winter touch.

Kahlua Eggnog – we love this take on eggnog. Combine 1 oz Kahlua liqueur with 4 oz Eggnog. Sprinkle with your favorite holiday spices like nutmeg or cinnamon.

Steaming Hot Chocolate – there’s nothing wrong with making hot chocolate from a mix, but we prefer the not-so-sweet and homemade taste of this easy recipe. Combine 1 ½ teaspoons unsweetened cocoa powder, 2 ½ teaspoons sugar, 1 cup whole milk and a pinch of salt. It’s optional to add just a pinch of cinnamon. Serve in mugs with a dollop of homemade whip cream on top.

Written by Linzi

The Basics: Wine & Cheese Pairing

Wine and cheese have a long history as a pairing duo. The ancient Greeks were so enamored with wine and cheese pairing that they would grate cheese right into their wine glasses. While that may not be the preferred way to enjoy wine and cheese these days, a great selection of high-quality, artisan cheeses as an appetizer or dessert course paired with the right wines, is a great addition to any holiday get together.

The long held rule of thumb is that red wines should be paired with hard cheese while white wines should be paired with soft cheese. As our culture’s appreciation of cheese has grown over the last decade and many artisan cheese makers have popped up throughout the country, the variety of cheese available can be somewhat overwhelming. Just stop at the cheese section at your local grocery store or cheese shop and you’ll see what we mean.

With all of these cheeses available, do the same rules still apply? Yes and no. You’ll still find that a red wine pairs better with sharp, pungent cheese and that a mild white wine is a great pairing for soft, ripe cheeses. You’ll also find that the saltier the cheese, the sweeter the wine which is why most blue cheeses taste great with port or a late harvest dessert wine. Another great rule of thumb is acidity with acidity. That’s why Sauvignon Blanc and goat cheese are such a great match. But there are also many exceptions to the rules and the best way to find your favorite match is by experimenting.

Here are our pairing guidelines for some common wine varietals. Add your own pairings to the list and be sure to ask your local cheese shop or the expert at your grocery store for their advice. You’re sure to find a wine and cheese pairing that’s perfect for you.

Sparkling Wine: The ultimate indulgence is a glass of sparkling wine with a rich and creamy double or triple cream brie. We love Cowgirl Creamery’s Mt. Tam triple cream with our bubbles.

Sauvignon Blanc: Acidity with acidity makes goat’s milk cheese a great match with this varietal. Try Cypress Grove’s Humboldt Fog. Just be sure to stay away from blue cheese. The acidity of the varietal clashes with blue cheese.

Chardonnay: Oaky Chardonnay can be difficult to pair with cheese because the wine can exaggerate the buttery flavors in the cheese. Pair oaky Chardonnay with aged cheddar or mild blue cheese. Unoaked Chardonnay is great paired with mild cheeses and goat’s milk cheese.

Riesling: As with food and wine pairing, Riesling is one of the most versatile varietals and pairs with a wide variety of cheeses. If you’re drinking a sweet Riesling, try pairing with a mild blue cheese. For a drier style Riesling, steer toward cow’s and goat’s milk cheeses.

Pinot Noir: As another versatile pairing varietal, Pinot Noir goes with a wide variety of cheeses. However, we recommend avoiding blue cheese and goat cheese. These cheeses can ruin the flavor of Pinot Noir.

Cabernet Sauvignon: A big wine should be paired with a big cheese. We prefer aged cheeses with our Cabernet. Try aged gouda or aged cheddar. You may also want to try Prima Donna cheese – a mild cow’s milk cheese made in the style of Dutch Gouda.

Dessert Wine: Sweet and salty always make a great pairing and cheese is no exception. Try a strong blue cheese with your port or late harvest wines.

Serving Tip -- Most cheese tastes better at or near room temperature. Remove cheese from your refrigerator about 1 hour before serving.

If you really want to sharpen your wine and cheese pairing skills, consider a class at The Cheese School in San Francisco (www.cheeseschoolsf.com). They offer a cheese and wine pairing class as part of their Cheese 101 series.

Written by Linzi

Drinking Bubbles

“I am drinking the stars!” – Dom Perignon, on his first sip of Champagne

Sparkling wine is one of my favorite indulgences. And although I can drink it any time of the year, the holidays present many more opportunities as it flows freely from one holiday party to the next. Sparkling wine has long had a reputation for being a celebration wine and you find it making its appearance around Thanksgiving, Christmas and its most revered holiday – New Years. I would argue that you can drink sparkling wine any time of the year and that it makes a great pairing for many foods. But I also love the festive feel of sparkling wine and think that its emergence this time of year is the perfect way to kick off any holiday celebration.

Sparkling wine comes by many names throughout the world – Champagne from France, Cava from Spain, Asti from Italy and Sekt from Germany. No matter where its origin, sparkling wine is bubbly because of carbon dioxide. The carbon dioxide is a result of natural fermentation (method champenoise), secondary fermentation (Charmat process) or an injection of CO2. Natural fermentation results in the highest quality sparkling wines and is the only method allowed in the Champagne region of France.

Sparkling wine can be a bit intimidating from the pressurized cork to the special glassware used to serve it. Although it’s true that flying corks cause some commotion, there is nothing to worry about. There are plenty of demonstrations on the internet for properly opening a bottle of sparkling wine. When you serve sparkling wine, pour a very small amount (about an ounce) into the glass and let it settle. Then top off the glass. This will help you avoid the wine foaming over the top of the glass.

Holiday Cocktail Idea: PAMA and Bubbly PAMA is a pomegranate liqueur that can be found in most liquor stores. Peel the fruit from a fresh pomegranate and place 4-5 seeds into a sparkling wine glass. Fill the glass with 2-3 oz of PAMA liqueur and 1-2 oz of sparkling wine. Gently stir to mix and serve.

Favorite Bubbles
Some of our favorite California bubbles…

Domaine Chandon California Blanc de Noirs – vibrant strawberry and cherry flavors with a smooth, creamy finish. Melts in your mouth. $22

Domaine Carneros Brut Rose - a blend of Pinot Noir and Chardonnay, drinking this sparkling rosé is like biting into a big juicy, ripe strawberry. $36

Gloria Ferrer Sonoma Brut – A great sparkling for the price with yummy citrus and pear flavors. The fruit comes from Gloria Ferrer's Carneros vineyards. $20

Mumm Napa Valley DVX – worth the splurge at $55 a bottle. The fruit for DVX comes from select vineyards in the Napa Valley. It’s a rich and well-balanced wine with flavors of green apple, raspberries and peaches.

Written by Linzi

Turkey Day Wines

How do you find a wine that will take you from appetizers through to dessert on Thanksgiving with the many side dishes and flavors that make their way to the table? There is no perfect pairing for the entire Thanksgiving meal (although we could argue that Riesling comes close). Instead, make it fun by bringing a wide variety of wines to your table. This is the perfect opportunity to open up a little bit of everything. Although there are certain wines that definitely pair better with turkey, the numerous side dishes that go along with your feast make almost any wine a great match for your meal. This week we scouted out our favorite turkey day varietals and some of our favorite wines.

Sparkling Wine – A little bit of bubbly is the perfect way to break the ice on Thanksgiving day. And it goes great with appetizers or a festive cheese plate before sitting down to your meal. We love Domaine Chandon’s Blanc de Noir. It’s made from Pinot Noir and Pinot Meunier and has strong flavors of strawberry, currant and a bit of blackberry ($22).

Gewürztraminer - Gewürztraminer really holds its own on the Thanksgiving table. This highly aromatic varietal is full bodied and flavorful yet versatile enough to pair with many dishes. We love Gundlach Bundschu’s Alsatian-style Gewurtz with loads of peach, pear and lychee aromas and flavors with a hint of spice that is classic for this varietal ($25). Another favorite is Claiborne & Churchill’s Dry Gewürztraminer ($18). A small, family-owned winery in Eden Valley, Claiborne & Churchill focuses on making Alsatian-style wines.

Riesling - As we mentioned before, Riesling may just be the ultimate Thanksgiving wine. It’s an extremely versatile wine with low alcohol and high acidity that can handle everything from salty appetizers to marshmallow topped sweet potatoes. And it makes for a great palate cleanser for all those courses. We recommend Beringer’s Napa Valley Riesling ($16). This is a dry Riesling with lots of citrus flavor and a long, smooth finish.

Rose - Rose is another great option for Thanksgiving dinner. Especially if you want to bridge the gap between red and white wine. Not only is the color festive but the fruity flavors of Rose tend to make a great match with turkey. We recommend one of our favorites - Etude’s Rose of Pinot Noir from Carneros ($20).

Pinot Noir – If you are not a fan of Riesling and prefer red wines on your Thanksgiving table, then the second runner up for best all around Turkey Day wine would be Pinot Noir. With its moderate acidity, lighter body and low tannins, it won’t overpower many of the dishes on your table. Select a Sonoma Pinot Noir from Russian River or Dry Creek Valley.

Merlot - Merlot has gotten a bad rap in recent years, but we love a good bottle of Merlot at Thanksgiving. It’s versatile, easy-drinking and often less expensive than Cabernet. We recommend Hall Winery’s Napa Valley Merlot ($28). The wine is sourced from estate vineyards in the Napa Valley and is outstanding for the price.

Cabernet Sauvignon – No Thanksgiving table would be complete with a bottle of Cab and this is where we usually splurge, either by bringing something special out of the cellar or trying out something new. We recently enjoyed an excellent Napa Valley Cabernet Sauvignon from Bremer Family Winery located in the Howell Mountain region of the Napa Valley. Their 2003 Cabernet Sauvignon ($60) has great plum, berry and chocolate flavors with an extremely smooth finish. The tannins are not overpowering, making it a great wine for Thanksgiving.

The week before Thanksgiving is a great time to buy wine since many merchants will have specials on top selling wines. Take advantage of these deals and bring some variety to your Thanksgiving Day table, whether you are hosting or just bringing along a bottle for friends and family to enjoy. For more information on any of the wines above, be sure to visit their web sites.

Written by Linzi