What to do when your guests’ experience levels with wine range from almost none to connoisseur?
Answer: Have a range of wine available.
For the wine newbie, consider uncorking a Rosé, Pinot Grigio, fruity Chardonnay or sparkling wine.
For those passionate about wine, pull out your single vineyard bottlings of complex Cabernet Sauvignon or Pinot Noir.
If you’re serving dinner and Chardonnay is the best fit, offer an oaky, rich version and a drier, stainless steel fermented type. If Cabernet Sauvignon suits the main dish, provide a great one with layers of complexity, along with a nice, approachable Bordeaux blend.
As a host/hostess, it goes without saying that your main job is to be sure everyone feels welcome and comfortable. If you think someone might prefer sparkling water with a twist of lime, water or even sparkling cider, be sure to have that on hand, too.
During this season of gratitude, we’re thankful for:
- Living in a “Golden Age” of California winemaking. We are lucky to have access to tons of great wine, wonderful people to visit and know.
- Sustainable winemaking. Winemakers and grape growers have been among California’s leaders in recycling, dry farming, composting and organics.
- Family and friends. What would life be without them?
- The new world of cooking. So many young chefs are doing fantastic things, so many ways to find and enjoy those recipes.
What are you most thankful for this Thanksgiving? We’d love to hear about it.
Have you ever been to a Winemaker Dinner?
A winery will team up with a local chef or restaurant to create special meal to show off their wines.
Ed Skupien, Vice President of Frank Family Vineyards in Napa, was telling us about a recent Frank Family Vineyards event at Johnnie’s restaurant in Chico, California:
They did a lobster bisque with butter poached lobster in a puff pastry to pair with Frank Family 2012 Carneros Chardonnay. It was sublime.
You know when a chef nails a pairing as soon as they bring the food to the table.
People are talking and all of a sudden, it gets quiet. They’re so into the wine and the food.
That’s what happened.
Sounds like success! Sorry we missed it.
We were chatting with winemaker Joe Otos the other day, who in addition to his own Willowbrook brand, helps up to 30 other winemakers “if they get in a jam” at the wine production facility he helps manage.
We asked him the winemakers’ most frequent mistake.
They second guess themselves too much. Instead of going with their gut instinct, they tone it back and end up going half- way between styles.
What’s behind that? Worry, stress. They’re thinking, ‘My whole financial calendar year is behind this.’ They start redoing trials, exhausting their palate.
With wine, you have one harvest and one bottling and that is all.
ONE harvest a year (unless they’re globetrotting across hemispheres)! No pressure, right!?
It’s something to remember the next time we uncork a bottle of wine!
Many individuals have tiny production wineries. They own no vineyards and buy their fruit from the best producers they can find.
This “own no vineyards” trend is huge and here to stay.
It makes sense. Tending a vineyard is a complicated undertaking – pretty much year-long, involving many worker hours and expenses.
So what’s the upside of the “traditional” winery model where you do own an estate vineyard?
Jarvis Estate, producer of an upcoming Signature Series feature, is situated 1,000 feet above southern Napa Valley. This small, premium winery is focused on Bordeaux varieties, all produced from its 37-acre vineyard.
Winemaker Ted Henry offers these insights about the advantages of the estate vineyard:
I remember when working for larger wineries, sometimes driving 40 miles to a vineyard. The key thing about owning your own estate is you have immediate access to your vineyard – it’s right there. You learn that every vineyard row has its little quirks. This one closer to the hill ripens earlier than that one, things like that. Jarvis has its own team to tend the vines so they are very familiar with the vineyard. We harvest into small 30 lb. bins, and we put them on a tractor, not in a truck, so no crushed grapes lead to premature oxidation.
Read more about all of our wine club levels.
Here’s the big question this week:
Which wine should you uncork to go with your Thanksgiving feast?
But that’s the wrong question.
The question should be, which WINES should you uncork.
The Thanksgiving meal has so many flavors and textures going on: savory roasted turkey and stuffing, thick and rich gravy, spicy pumpkin pie, and more.
We love a sparkling wine with appetizers, then we put both a red and a white on the table. Riesling is a great white to choose or a tank-fermented Chardonnay (not too rich) and a fruity Syrah or a flavorful Cabernet Franc for the red. You could even go with Pinot Noir.
If you’ve been around wine a while, you’ve heard about the Paris Tasting of 1976.
It was a blind tasting of French and California wines, wherein the California contenders won top honors. Who came out on top of the heap?
The Chateau Montelena 1973 Chardonnay, made by none other than Mike Grgich.
Mike is now nearly 91 years of age. He’s still busy at the winery he founded in 1977 with Austin Hills (Grgich Hills), assisted by his niece and nephew.
A bottle of that historic wine, the suitcase Mike brought with him from Croatia on his journey to California, and his signature beret are now in the Smithsonian as part of a major exhibition on food history.
We’re thrilled to have featured Grgich Hills wines with The California Wine Club.
We love the fact that this living legend is still among us, with a vibrant winery in the heart of Napa Valley.
Grgich Hills is definitely worth a visit on your next trip to wine country!