Tag Archives: wine

Thanksgiving Wine Pairing Guide: Budget to Luxe Picks

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Thanksgiving is a time to gather with loved ones, celebrate gratitude, and savor an indulgent feast. Wine plays a crucial role in elevating the meal, complementing the rich array of flavors on the table. Whether you’re looking for an affordable crowd-pleaser, a mid-range gem, or a luxurious splurge, we’ve got you covered. Here are some recommendations for every budget.

Sparkling Wines: Welcome Friends and Family

Basic: Campo Viejo Cava Brut Reserve ($12-$15)

Cava from Spain is a vibrant, zesty white with citrus and stone fruit notes. It pairs wonderfully with turkey, stuffing, and lighter sides like green beans or salad, offering excellent value. Clean and refreshing finish with a well-balanced acidity.

Mid-Range: Roederer Estate Brut NV ($18-$24)

Roederer Estate sparkling wines are known for their complexity, elegance, and balance, much like their Champagne counterparts. Bright citrus, green apple, and pear dominate, with subtle raspberry nuances from Pinot Noir with a touch of brioche.

Splurge: Pommery Brut Royal Champagne ($55-$60)

Pale golden yellow with a fine, persistent mousse. Light to medium-bodied with a crisp, dry profile. Flavors of citrus, green apple, and white peach. An excellent introduction to the house’s refined Champagne style and a delightful choice for both casual and formal occasions.

White Wines: Perfect for Turkey and Sides

Basic: Pine Ridge Chenin Blanc + Viognier White Blend ($12-$15)

Juicy and refreshing, with flavors of ripe melon, green apple, and tropical fruits like pineapple. Known for its excellent quality-to-price ratio, this blend’s versatility makes it a fantastic pairing for various dishes:

Mid-Range: Hugel Classic Gewurztraminer ($25–$28)

This aromatic white grape is prized for its bold, floral and spicy character making it a great choice for Thanksgiving fare. Aromatic, and slightly off-dry make it a versatile pairing wine.

Splurge: Louis Jadot Chablis Fourchaume Premier Cru ($55+)

This single-varietal chardonnay wine showcases the purity and elegance of Chablis’ terroir, emphasizing freshness and minerality. Flavors of citrus zest, white peach, and crisp apple dominate, but with a creamy richness on the palate. Pure delight!

Red Wines: For the Heartier Dishes – Beaujolais Anyone?

Basic: Georges Duboeuf Beaujolais Nouveau ($10–$15)

Fresh, fruity, and easy-drinking, Beaujolais Nouveau is a classic choice for Thanksgiving. Its light body and vibrant red fruit notes harmonize with cranberry sauce and roasted turkey.

Mid-Range: Chateau des Deduits Fleurie Beaujolais ($22-$25)

Fleurie, known as the ‘Queen of Beaujolais Crus,’ produces wines that are typically lighter, fragrant, and more delicate than some of the other Crus. Floral hints of violets and roses, with subtle earthy and spicy notes such as white pepper and a touch of licorice.

Splurge: Domaine Jean Foillard Morgon Cote du Py Beaujolais ($52+)

Morgon is one of the 10 Crus of Beaujolais, known for producing structured, age-worthy wines. Ripe red and dark fruits, cherry, raspberry, and blackcurrant with earthy notes of wet stone, forest floor, and subtle mushroom.

more red wines: Pinot noir to please

Basic: Four Graces Pinot Noir Willamette Valley ($12-$25)

Medium-bodied with a smooth, velvety texture. Fresh red fruit flavors of cranberry, cherry, and plum and an earthy complexity balanced with vibrant acidity.

Mid-Range: Roserock by Drouhin Oregon Eola-Amity Hills Pinot Noir ($40+)

This wine is an exceptional expression of Oregon terroir, combining the finesse of Burgundy with the distinct characteristics of the Eola-Amity Hills. It’s a refined, balanced Pinot Noir that offers both elegance and depth, making it perfect for those who appreciate both the new world and old world styles of Pinot Noir. Elegant and complex, showcasing a beautiful balance of fruit, earthiness, and subtle spice

Splurge: Louis Jadot Santenay Clos de Malte, Burgundy ($55-$60)

Clos de Malte: This specific vineyard, classified as a Premier Cru, is a monopole (single-vineyard site) owned by Louis Jadot. The terroir of Clos de Malte is particularly favored for its warm, south-facing exposure, ensuring that the grapes ripen fully while maintaining good acidity. A classic Burgundy Pinot Noir, offering a beautiful balance of fruit, earth, and spice.

Dessert Wines: The Grand Finale

Basic: Croft Reserve Tawny Porto ($20-$25)

A classic, well-balanced Tawny Port with rich dried fruit, nutty flavors, and a smooth, velvety texture. Reserve Tawny Port: This is typically a blend of Ports aged in oak for around 5 to 7 years, though it can vary slightly.

Mid-Range: Graham’s 10 yr. Tawny Port ($30+)

The Graham’s 10 Year Old Tawny Port is a standout in the category of aged Tawny Ports, offering a refined balance of fruit, nutty flavors, and the signature complexity that comes with extended aging in oak barrels. This Port is aged in oak barrels for a minimum of 10 years, which gives it more time to oxidize and integrate the oak’s influence. Over this extended aging period, the wine develops more complex flavors, including nutty, caramel, and dried fruit notes. It becomes smoother, with a more pronounced aged character compared to Reserve Tawny.

Splurge: Graham’s 20 yr. Tawny ($70+)

Graham’s 20 Year Old Tawny Port is a luxurious, complex wine that exemplifies the finesse of long aging in oak barrels. With its rich flavors of dried fruit, caramel, nuts, and spices, it represents a perfect balance of sweetness and acidity. This Tawny Port offers an elegant, velvety texture and a long, satisfying finish, making it an ideal choice for special occasions, or as an after-dinner treat. It is particularly delightful when paired with rich cheeses, decadent desserts, or simply enjoyed on its own.

Tips for Thanksgiving Wine Pairing

  1. Offer Variety: Provide at least one white, one red, and possibly a sparkling wine to cater to diverse tastes.
  2. Consider Acidity: Wines with higher acidity pair well with Thanksgiving dishes’ rich and sweet flavors.
  3. Chill Reds Slightly: Serving reds slightly cooler than room temperature helps highlight their fruitiness (think 60-65 degrees as the wine will warm as it sits in the glass).
  4. No tannins: Tannic wines, which are wines high in tannins (like Cabernet Sauvignon, Nebbiolo, or Syrah), tend not to pair well with many traditional Thanksgiving foods. For Thanksgiving, wines with lower tannin levels and more balance—such as Pinot Noir, Gamay (Beaujolais), Chardonnay, or Riesling—tend to be more successful. These wines complement the meal’s diverse flavors without overwhelming any single component, making them versatile choices for a wide range of traditional Thanksgiving dishes.

No matter your budget, the right wine can transform your Thanksgiving meal into an unforgettable celebration. Cheers to making memories and savoring every sip!

Happy Thanksgiving!

Masterclass – 2010 Bordeaux – Left Bank

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With a line-up of six highly rated wines from the Left Bank of Bordeaux, we began the evening with an overview of Bordeaux appellations, the three main rivers, as well as the classifications.

The Bordeaux Region has many moving parts…

• When talking about the Left Bank, we mean the land on the West side of the Gironde Estuary as we follow the flow of this river to the North

• The Medoc is the most Northernly AOC

• The Haut-Medoc includes the Listrac and Moulis AOCs

• From North to South, the AOCs of importance:  St. Estephe, Pauillac, St. Julien, Margaux

• City of Bordeaux interrupts the Left Bank with Pessac-Leognan, Graves, and Sauternes South of the City

• Three rivers:  Gironde Estuary, Garonne (for navigation to the City of Bordeaux) and the Dordogne (St. Emilion) divide the areas

• Entre-Deux Mers = land between the seas – white wine production and inexpensive red wines

• Pomerol – no official classification of Pomerol wine but the region does contain one property widely held to be equivalent to a classified growth:  Chateau Petrus

• St. Emilion is a medieval, walled city on the Right Bank (Dordogne) – Merlot and Cabernet Franc – famous producer is Cheval Blanc

That’s a lot of information, but the map is simply to encourage the understanding of the area.

There are FIVE classifications in the Gironde, listed in order of seniority: 

• The 1855 classification – selections all came from the Médoc, with the single exception of Haut-Brion (which also ranked Sauternes and Barsac), ranking them from first to fifth growths – this ranking remains in place today

• The Graves classification – 16 Crus, all of which belong to the AOC Pessac-Léognan (1953)

• The Saint-Émilion classification – classified in 1955 and updated every 10 years or so (Premier Grand Cru Classe ‘A’ and ‘B’, Grand Cru Classe and Grand Cru)

• The Crus Bourgeois du Médoc classification – February 20, 2020, that includes 179 Crus Bourgeois, 56 Crus Bourgeois Supérieurs and 14 Crus Bourgeois Exceptionnels

• The Crus Artisans classification – grouping of small, family run estates (that have had lots of changes over time)

While this would seem to be enough info, we then moved on to look at the profile and style of each of the Left Bank appellations for clarity:

Saint-Estephe

Profile: Dark fruits like blackberry and plum, with earthy, savory notes, and sometimes a hint of pepper. These wines are often more austere in youth with a pronounced mineral character.

Style: Full-bodied and robust with firm tannins and a notable structure. Saint-Estèphe wines often require time to soften and develop, revealing complexity and depth as they age.

Tasting: 2010 Chateau Montrose, a 2nd growth from the 1855 Classification which was awarded 100 points by Vinous, 99 by The Wine Advocate, and 98 by Decanter. A blend of 53% Cabernet Sauvignon, 37% Merlot, 9% Cabernet Franc, and 1% Petit Verdot. The wine was quite purple in the glass with aromas and flavors of pepper, licorice, black fruits, and a heady perfume aroma that lingered. With still grippy tannins and juicy acidity, the wine was balanced with a very long finish, complex, with all aspects not quite integrated indicating it is still in its youth and will continue to develop. Purchased in October 2023 for $299.

Pauillac

Profile: Black currant, cedar, graphite, tobacco, and sometimes hints of lead pencil and earth. Pauillac wines often display intense, concentrated fruit with powerful tannins.

Style: Known for its full-bodied, structured, and age-worthy  elegance and complexity with a long finish. Some of the most famous and prestigious wines come from Pauillac, such as Château Lafite Rothschild, Château Latour, and Château Mouton Rothschild.

Tasting: 2010 Chateau Lynch Bages, a 5th growth from the 1855 Classification which was awarded 98 points by Jeb Dunnick and James Suckling, 97 points by Robert Parker, and 96 points by the Wine Advocate. A blend of 79% Cabernet Sauvignon, 18% Merlot, 2% Cabernet Franc, 1% Petit Verdot. The wine was purple in the glass showing aromas and flavors of tobacco, red and black fruits, graphite, baking spice, cinnamon, and anise with a mouth-filling explosion of flavors across the palate. The tannins were fine grained with high acidity supporting the very long and expressive finish. The wine was well balanced, approachable now, but elements will continue to integrate over time. A complex and outstanding wine. Purchased in October 2023 for $229.

Saint-Julien

Profile: A harmonious blend of blackcurrant, black cherry, tobacco, and earthy notes with a touch of spice. Saint-Julien wines are known for their balance and finesse.

Style: Medium to full-bodied with a velvety texture and fine tannins. Saint-Julien is often described as having the power of Pauillac and the finesse of Margaux, making it a middle ground between the two in style.

Tasting: 2010 Chateau Leoville Barton, a 2nd growth from the 1855 Classification which was awarded 100 points by Wine Enthusiast, 97 points from James Suckling, and 96 points from The Wine Advocate. A blend of 77% Cabernet Sauvignon, 21% Merlot, 2% Cabernet Franc. The wine was more ruby/purple with earthy elements of wet mulch, jam (red and black fruits), wet tobacco, licorice and white pepper. The acid was medium plus with fine tannins and restrained alcohol. The wine was balanced with a medium plus finish, complex but not yet fully integrated aromas and flavors with a bit of bitter phenolics on the finish. Purchased in October 2023 for $195.

Margaux

Profile: Floral notes of violet and rose, alongside red and black fruits like cherry and cassis. Margaux wines can also show hints of vanilla, cedar, and spice from oak aging.

Style: The most elegant and perfumed of the Médoc wines, Margaux wines are often described as silky and refined with a lighter body and softer tannins compared to other Left Bank wines. They are known for their aromatic complexity and charm.

Tasting: 2010 Pavillon Rouge, the 2nd bottling of Chateau Margaux, which was awarded 96 points by James Suckling, 94 points by Robert Parker, and 94 points by Wine Enthusiast. The blend is 66% Cabernet Sauvignon, 30% Merlot, and 4% Petit Verdot. The wine was dark ruby in color with perfume of roses and violets, very intense as you brought air across your palate. Red plum and bright cherry, ripe fruits, cedar with silky tannins and juicy acidity. The wine was balanced with good integration and complexity of flavors, with a long finish that will keep evolving. An impressive wine. Purchased in October 2023 for $269.

Haut-Medoc

Profile: Varies by producer, but typically includes red and black fruits, herbs, and a touch of earth and oak. Haut-Médoc wines can show good balance and structure.

Style: Medium-bodied with a mix of fruit and earthiness, these wines are often well-structured with moderate tannins. Haut-Médoc encompasses several smaller appellations, and while they may not reach the heights of the more prestigious communes, they offer excellent value and aging potential.

Tasting: 2010 Chateau Cantemerle, a 5th growth from the 1855 Classification. Awarded 94 points by James Suckling. The wine is a blend of 60% Cabernet Sauvignon, 30% Merlot, 6% Cabernet Franc, and 4% Petit Verdot. Purple color in the glass and opague. The aromas and flavors were more subdued as compared to others in the line-up, with notes of red and black berries and plums, a hint of phenolics from the oak used and a note of older wood. The acidity was medium plus and the tannins a tad on the coarse side. With a medium plus finish, the wine was balanced with restrained alcohol at 13%. The wine was sound, but perhaps would have been a bit more lively had it been open and consumed a year or two earlier. A solid producer from the Haut Medoc that always presents a very good wine, albeit not meant to age like a Chateau Montrose, etc., but priced at $65 when purchased in October 2023, and definitely the bargain in the line-up.

Pessac-Leognan

Profile: Red and black fruits, often with a smoky, earthy character, along with cedar, tobacco, and sometimes a note of graphite. The gravelly soils contribute to a distinctive mineral quality.

Style: Medium to full-bodied with a firm structure and refined tannins. Pessac-Léognan is known for producing wines with great complexity and depth, often showing a balance of fruit, earth, and minerality. Château Haut-Brion is a standout from this region.

Tasting: 2010 Chateau Haut Bailly, a Cru Classe from the Graves Classification. The wine was awarded 100 points from Decanter and 98 points from the Wine Advocate. The blend is 62% Cabernet Sauvignon, 36% Merlot, and 2% Cabernet Franc. The wine was quite purple in the glass with red and black fruits and notably ripe cherries, rich, with a added layer of ripe peaches, dried mulch, a whiff of smoke and graphite, with evident minerality. The acid was juicy, the wine complex and balanced with tannins presenting on the coarse side. So many interesting elements in this wine making it a real crowd pleaser. This wine should continue to age beautifully. Purchased in October 2023 for $195.

An impressive and informative tasting, allowing the comparison of wines from different appellations within Bordeaux, looking for and identifying the unique characteristics and styles, with the bonus of actually recognizing wines at different stages of maturity, while all coming from the fantastic 2010 vintage. A very good lesson in that vintage does matter.

A very fun and great learning session crafted for a Masterclass tasting of Bordeaux wines for the International Wine & Food Society.

Looking for something more than an afternoon at a California winery with a limited selection of wines?

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If you are traveling to California to spend a few days tasting in Napa or Sonoma, or you live close to San Francisco, are you interested in a different venue to taste and to learn more about wine? Imagine, an upscale wine bar in the Dogpatch area of San Francisco. What’s Dogpatch? It was a shipbuilding hub in San Francisco dating back to the 1800s, and retains an industrial vibe with large warehouses, many of which have been updated into residential lofts, art galleries and shops (https://www.sftravel.com/article/18-sommelier-approved-wine-bars-san-francisco).

Welcome to Ungrafted, a retail shop, wine bar, eatery, with a wine club, owned by a husband and wife couple, both who are Master Sommeliers. All staff members are various levels of Sommeliers so you get ‘on the fly’ details about the regions the wines hail from and not just marketing lingo about what you are supposed to be tasting in the glass. You can stop by for lunch or dinner or appetizers and a glass of wine. You can attend a Wednesday afternoon wine tasting, participate in blind tastings on Thursdays, join a formal class on Saturday, or bring your work buddies in for a private class.

I visited for the first time last week and was pleasantly surprised at the beverage offerings (wine, beer, sake, etc.) and a limited but yummy lunch menu. It’s a welcoming place and a gem for any wine nerds out there. Seriously, where can you go to learn and enjoy delicious wines from around the world with such a talented and well-trained staff?

Full disclosure, I’m NOT throwing Napa or Sonoma under the bus! I just was quite pleased to find a different kind of venue to explore wines around the world. Check out their offerings at: https://www.ungraftedsf.com/

Notice the kiddie table in the picture? It seems they welcome all ages!

Fraternal Wine Organizations have a lot to offer…

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The Knights of the Vine (KOV) Lake Tahoe hosted an innovative food and wine pairing event at the home of Commander Ernest Grossman in Truckee, California, on the snowy evening of May 4, 2024. Billy McCullough, former owner/chef of the Dragonfly Restaurant, crafted the menu, presenting creative cuisine with an Asian flair, and I had the honor of pairing the food with delicious wines for the evening.

Ernie, in his thoughtful and generous manner, gifted a couple of bottles of the 2003 Lafon-Rochet Bordeaux from his personal cellar for a mini-educational event. The 20 year old wine was kept at 60 degrees to help lift the acid and show the brightness of the fruit. Gratefully, we found the corks to be pliable with no evidence of leakage, so we carefully decanted to remove any sediment. Then, the deeply colored wine was poured into glasses to rest for several minutes and to allow any reductive aromas to blow off. It was indeed an old beauty in the glass. Deep ruby/purple core fading to a more garnet hue at the edges, an initial whiff of raisin faded to ripe black plum, blackberries, licorice, acid was medium plus and alcohol was still well integrated in the wine. The finish was surprisingly long. It was a delight and a great educational experience to show patience when opening old beauties!

Moving to the appetizer course, the Pommery Royal Champagne NV was amazing with the poke spoons and dumplings. The Champagne showed lemon chiffon and creme brulee aromas, very fresh lemony fruit, and the lightness of the sparkling wine on the palate was a perfect pairing for these amazing nibbles.

Next came the Cod…

A beautiful, creative presentation of perfectly prepared, almost blackened, cod smoked on cherry wood and presented with grilled vegetables and strawberry salsa. I paired this with a Chateauneuf du Pape drawing toward the smoked cherry wood and strawberry salsa, and of course, with consideration as to where it stood in the line-up of dishes for the evening. The Grenache element in this wine definitely sang to the smoked and fresh strawberry elements, and the Cod itself was meaty so the weight and texture also worked beautifully.

Tea smoke Quail came next, surrounded by Quail eggs, with mushroom stuffing completing the Quail, all on a bed of polenta. The Premier Cru Burgundy from Domaine Albert Morat absolutely sang with this dish, drawing to a pepper element in both the food and wine. This proved to be ‘off the charts’ amazing and I believe it was the favorite pairing of the evening.

To play to an educational moment, we had both the Chateauneuf and the Burgundy poured at the same time so that guests could try each wine with each of these two courses. It was fun to find that everyone liked the pairings presented, but appreciated the opportunity to try it themselves. We also talked about the depth of color of the Chateauneuf vs. the Burgundy, pointing out that often people think the darker the color the more aromatic the wine. However, while the Chateauneuf du Pape was ruby/purple and more intensely colored, that was due to the thick skinned grape varieties like the Syrah which is part of the blend. The Burgundy, on the other hand, while it was ruby/garnet but had less depth of color (typical of thin skinned varietals), was intensely aromatic, as much so as the Chateauneuf.

I generally skip dessert, but not tonight. This was an amazing combination of texture and flavors as well as candy for the eyes. All seamlessly paired with the delicious vintage port from Graham’s and most of us went back for more. While quite the hearty dessert, Chef Billy spoiled us all by bringing plates of additional ‘cookies’ to each table for our enjoyment, not to mention second pours of the lovely port wine.

It was a fantastic dinner as well as an educational opportunity, tainted only by a rouge spring snowstorm that kept many of our friends home due to road closures. While we we missed them dearly, this will be a dinner to remember as well as ‘snowageddon’ which came out to play when not invited.

If you love wine and food and want to surround yourselves with like thinking people, I encourage you to check out the Knights of the Vine (KOV) at: http://www.kov.org

There are many chapters around the country and more organizations to check out through the F.I.C.B. organization at: https://winebrotherhoods.org/en/

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Amador County Commercial Wine Competition 2024 results…

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It’s great to judge these AVA type competitions as it gives a good snapshot of the producers and how they stack up against their fellow wineries. The competition is ‘blind’ (meaning the judges have no idea of the winery that produced the wine in the glass). Each wine is identified by a number and scored on the merits of what is tasted in the glass. However, we do know the ‘category’ such as Zinfandel, Cabernet Sauvignon, or Other White Blends, for example.

Our panel consisted of a seasoned winemaker (with a Bachelor’s degree in Enology – the science of winemaking), an acclaimed wine writer and author, and me (I hold the DipWSET certification, am a Certified Sommelier, and an experienced wine judge). We worked together seamlessly and we each came away with some nuggets of wisdom from each other. There is always an ‘A-HA’ moment…

The night before the competition, Casino Mine Ranch Winery hosted the judges for a salad and pizza dinner with an assortment of freshly baked pizzas prepared in their amazing woodburning pizza oven. They were delicious and a wonderful pairing with their line-up of tasty wines. (Note: Casino Mine Ranch also had wines entered in the competition, but they did not offer tastings of any of the entries for this event.) Visit their website at: https://www.casinomineranch.com/visit-us/

Here is a picture of the beautiful new winery building and the sitting area overlooking the water at Camino Mine Ranch…

The results of the competition have not yet been posted to the Amador County website, but here is a link to an article that tells a bit about some of the winners of this year’s competition: https://www.ediblemontereybay.com/blog/in-praise-of-barbera-amador-wine-competition-winners/

FAIR RESULTS NOW POSTED: https://amadorcountyfair.com/2024-fair-results

I’d like to also give a ‘shout out’ to Rest, a Boutique Hotel, where we stayed the night before the competition. The rooms are lovely and very comfortable, we enjoyed the fire pit with a glass of wine before turning in for the night, and the staff was incredibly attentive to every detail. Breakfast the next morning was wonderful, and I cannot wait to return. Their website can be found here: https://www.hotelrest.net/

After the competition, we dined at Taste, an upscale restaurant a few doors down from Rest. It was a lovely surprise to find such quality in the Foothills, with creative dishes, and a wine list that included Foothill wines but also International selections. Their website can be found here: https://www.restauranttaste.com/

If you are looking for a get-a-way, Amador County has lots to offer, although truly their wines are the star of the show. Get out there and try some of these award winning wines!

Wine judging is serious business…

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It was a pleasure to judge at the 2024 El Dorado Commercial Wine Competition this past week. Our panel was comprised of a viticulturalist, a technical winemaker, a wine writer and me, an educator (DipWSET and Certified Sommelier) and the Wine Director (buyer) for several fraternal wine organizations. We worked well together and gave each wine our full attention and careful consideration, detailing the attributes present. We always requested a taste from a second bottle if there was any question about the condition of the wine as we wanted to ensure the wineries were able to put their best foot forward.

This competition is an ‘open’ one, which means that any winery from around the world is able to submit for consideration. Obviously, located in the foothills, the bulk of the entrants are in and around the foothills and general areas of California. The competition is blind which means the wine in the glass is only identified to the judge(s) by a number assigned to the entry. We have no idea of the winemaker or winery while evaluating.

The ‘Special Awards’ given (Best of Show White, Red, etc.) and the full report on all awards can be found by clicking the link below:

https://eldoradocountyfair.org/commercial-wine.html

Support these local wineries by stopping by and letting them know you read about the wonderful awards they earned! As an added bonus, you might find something you can’t do without for your Easter celebration!

Gambero Rosso’s ‘Tre Biccheri’ in San Francisco 2024

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“Tre Bicchieri” translates to “Three Glasses” in English. It is a prestigious wine award given by the Italian wine guide, Gambero Rosso, a leading authority on Italian wine. Their annual Vini d’Italia (Wines of Italy) guide is highly regarded in the industry.

So, what does the term really mean? The “Tre Bicchieri” award is bestowed upon wines that are considered outstanding, with a rating of three glasses being the highest honor. More than 70 expert tasters comprise the team that blind-tastes 45,000+ wines annually, rating them on a scale of one to three glasses (bicchieri). Of these many thousands of wines, fewer than 1% achieve the Tre Bicchieri designation, a ranking reserved for only the best wines from each vintage. Each tour stop also includes a set of Master Classes, which spotlight different regions of Italy and the most exciting grapes and wines emerging from those regions.

Gambero Rosso hosts events and tastings in different parts of the world, showcasing Italian wines across Italy, including those that have received the prestigious Tre Bicchieri recognition. The San Francisco tasting was held at the Fort Mason Festival Pavillion with the San Francisco Bay as the backdrop. Slated for industry professionals, it provides an opportunity to explore and appreciate the diversity and excellence of Italian wines. It also provides an opportunity for producers to showcase their wines to wine importers, wholesale buyers, retailers, restaurateurs, educators and the press. 

A wealth of information is provided by enthusiastic owners and winery representatives. In this instance, these particular wines have not yet arrived at the distributor for sale, so an advance preview of wonderful wines to come!

Three wines, same producer, different vineyards, very different aromatic profiles. A side by side tasting complete with a detailed map of the area so the representative could talk about the individual vineyards, elevation, and aspect that make these wines a standout.

There were approximately 90 tables (producers) with 2 to 4 wines at each station available to taste. It was a wonderful experience as always (I always select a theme as I cannot taste everything), and this year I concentrated my tasting on the Piedmont and Chianti areas (although I must admit I am fascinated by the 100% Cabernet Franc wines coming out of various areas in Italy and just had to sample a few).

View the list of wineries and wines at:

https://gamberorosso.us/wp-content/uploads/2024/02/folder-san-francisco.pdf

Follow-up to the Bolgheri tasting in November…..

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The goal of this tasting event was to learn about the terms Toscana and Super Tuscan and the wines in those categories, what Superiore implies, to explore the Wine Classification system in place in the region, how IGT began so producers did not have to label their wines as simply table wine, as well as ‘meeting’ some of the players in this class. For the tasting experience, we moved from wines with Sangiovese in the blend to all Bordeaux varietals, and finally circled back to Tuscany, finishing with Antinori’s Tignanello. It was quite a journey.

While this was an ‘armchair’ adventure, the pictures of the beautiful countryside, the sea, amazing vineyards and castle like chateau, coupled with stories of some of the most iconic Italian producers that took their dream of crafting Bordeaux style wine from the windswept lands that touch the Tyrrhenian Sea into a cult reality, it proved to be a heady tasting.

To recap, the following are the wines tasted:

2019 Michele Satta Cavaliere (100% Sangiovese) $60

2020 Gaja Ca’ Marcanda Magori (65% Cabernet Franc, 35% Cabernet Sauvignon and Petit Verdot) $80

2020 Podere Grattamacco Superiore (65% Cabernet Sauvignon, 20% Merlot, 15% Sangiovese) $130

2020 Ornellaia Frescobaldi (50% Cabernet Sauvignon, 32% Merlot, 13% Cabernet Franc, 5% Petit Verdot) $270

2020 Tenuta San Guido Sassicaia (85% Cabernet Sauvignon, 15% Cabernet Franc) $270

2020 Tua Rita Per Sempre Syrah (100% Syrah) $249

2019 Antinori Tignanello (80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc) $180

To be clear, there was not a bad wine or a wine that any one or more attendee did not like. It was a journey through and an introduction to the various expressions of varietals found in this region, followed by a discussion of the success this area has enjoyed. 

For me, personally, it was my first taste of Sassicaia and I loved it. The fruit was ripe and the flavors lush, but not overblown. The purity of the fruit stood out and the finish was superb, the wine restrained and elegant, not fruit forward like a California Cabernet. I also enjoyed the Grattamacco as I love how the marriage of Bordeaux varietals and Sangiovese seem to bring two worlds together, giving the wine an uplift and added structure. And, I fell in love with Tignanello several years ago, so I am biased as I make sure I collect and cellar several bottles each vintage. The surprise was the 100% Syrah wine from Tua Rita. It was inky and rich and the first 100% Syrah bottling I have had from this region. A true standout!

They say that a given situation can form a lasting memory in your mind, and I would place this tasting in that category. Good people, great wines, fantastic food created to play well with the wines, and wonderful pictures and stories of this beautiful area along the sea. Seeing the vines curve along the hillsides and down to the sea, knowing that the marshy land was drained to make viticulture a reality (as happened in Bordeaux a long time ago), with iconic winemakers and their vision of what the area could become. Their wines have shown to be carefully crafted and have gained worldwide appeal and accolades. This was a tribute to their efforts!

While these are not most people’s ‘Wednesday night wines’, I encourage you to gather some friends and try a couple of these bottlings to learn about this exciting region! You will not be disappointed…

El Dorado County Fair Commercial Wine Competition 2023

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This well-run competition, judged by industry experts, is well respected among consumers and winemakers alike.  All wines are tasted blind by the judging panel(s), first individually and then final results as a consensus.   The medals awarded boost consumer confidence as judges have no affiliation with the wineries and score simply on the merits of the wine in the glass.  As such, these awards are coveted by the wineries and boost consumer interest in their award-winning wines thereby increasing sales.

The competition also provides an opportunity for valuable feedback from judges who evaluate based on various criteria such as aroma, taste, balance, and complexity.  This feedback can help winemakers refine their techniques, improve their wines, and understand how they measure up against their peers.  It provides a platform for benchmarking, or comparing, their wines against others in the same category or region.  A winery can then evaluate their products and standing in the market, providing valuable insights for future production and development.

Lastly, consumer education is an additional perk as the wines are showcased during the fair itself, allowing an opportunity for sampling or viewing the medal winners, and providing an opportunity to learn more about different styles, varietals, areas, and vineyards.  This greatly contributes to consumer education and appreciation of wine.

A perk not often mentioned is that published results of a competition allow consumers to see awarded wines and wineries by clicking on the competition website (https://eldoradocountyfair.org/pdfs/wine/2023_EDC_Fair_Wine_Comp_sorted_winery-award-entry.pdf).  This provides an amazing resource when planning a visit to the area and helps in the selection of wineries to visit and wines to seek out to taste.  If you do so, be sure to mention you read about their accolades and awards and decided to visit and taste their award-winning wines!

While you can view the results at the link provided above, the following wineries are noteworthy because of the number of wines entered as well as their impressive results:

Jeff Runquist Wines was awarded 4 Best of Class (BOC) Awards, 7 Double Gold Medals and 6 Gold Medals. To view the entire list of their awards, go to: https://eldoradocountyfair.org/pdfs/wine/2023_EDC_Fair_Wine_Comp_sorted_winery-award-entry.pdf

Macchia Winery in Lodi, California, was awarded 6 Best of Class (BOC) Awards, 8 Double Gold Medals and 5 Gold Medals.  To view the entire list of their awards: https://macchiawines.com/competitions-%26-awards

https://macchiawines.com/

FULL DISCLOSURE:  I was a panel judge at the competition and have participated as such for several years.  The competition is a great snapshot of the wonderful wines being crafted in the area.  It is a beautiful spot to visit with tons of history and I always enjoy my sleepover at the Historic Cary House Hotel the night before the competition as well as dinner at Heyday Cafe where we love to celebrate my husband’s birthday!  It is definitely a diamond in the rough!

Historic Cary House Hotel:  http://www.caryhousehotel.com/#/

Heyday Café:   https://www.heydaycafe.com/

Are You a Wine Glass Snob?

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When we moved to the Bay Area, I took a few cooking classes and Chef indulged our group, bringing in a Riedel representative to do a comparative wine glass tasting.  I was very skeptical that a glass could make any difference; however, the bonus of attending the seminar was it included 4 Riedel Vinum glasses.  I was hooked! 

The basic premise is that you take 4 glasses (a Bordeaux, Pinot Noir, an Oaked Chardonnay, and a Sauvignon Blanc) and you ‘sniff and taste test’ each of the varietal wines one at a time.  Beginning with the wine in the correct varietal glass, subsequently pouring it into the other glasses and re-tasting, the aromatics and flavors on the palate were clearly ‘best’ in the varietal glasses. I officially rose to the rank of ‘snob.’  Lucky for me, I was able to attend several of these ‘tastings’ and was always offered a greatly reduced price to purchase additional 4 glass sets.  And so, my collection began!

According to the Riedel website, ‘Different wine varieties have different characteristics and flavor profiles. The size and shape of whatever vessel you use – whether that’s a RIEDEL glass or plastic cup – will alter the way your senses perceive the wine.’  Riedel was the original pioneer in wine glass design, but other players have since entered the marketplace.  As a result of the general acceptance that certain shaped stemware is appropriate for specific varietals, there is now a trend and plenty of marketing for a universal wine glass – one glass to be used for any type of wine.  This idea mirrors the testing of candidates for the Master of Wine and WSET Diploma programs where all types of wines blind tasted are generally poured into Riedel Vinum Riesling stemware.  Obviously, a white wine glass!

There has been much written about which stemware is the best.  I have added links to articles written by other writers and scientists at the end of this blog for you to peruse at your leisure.  However, the following personal details helped me to decide what was best for me when shopping for stemware.

1.  Appearance:

The glass had to have a stem as I did not want to hold the glass by the bowl, warming the wine, or leaving fingerprints or smudges that I would have to look through.

The stem had to be tall enough that the glass looked elegant on the table and was easy to grasp as I reached over my dinner plate and utensils.

While taller is better, in my opinion, it had to be balanced with a base that was not easy to dump when bumped.

The stem and size of the bowl of the glass had to look and feel balanced.

The rim had to be relatively thin, not like a Libby wine glass from Target or a Mason jar!  More of a thin, cut edge rather than a rolled edge.

The glass or crystal had to be clear with no noticeable imperfections and thin enough to not distort the color of the liquid inside.

Every wine glass has a ‘feel’ in your hand and you must find your nirvana.

It had to look elegant.

2.  Cost and quantity:

How many stems are you purchasing and what is your budget or choke point?  For me, I was introduced to the Riedel Vinum Series and was able to purchase these at a very low price.  Therefore, I am fortunate to have Bordeaux, Pinot Noir, Chardonnay, Sauvignon Blanc, and Champagne glasses for 14 which I use for dinner parties.  You can generally find these for around $40 a stem.

For drinking while in the mountains, I use Spiegelau Salute Bordeaux stemware which is about ¾ of an inch taller than the Riedel but has the same, overall shape, for $10 a glass on Amazon.  They are a bargain in price, look great and have a thin rim (the brand is also owned by Riedel).

I have tried several of the ‘universal’ style stems (Zalto, Jancis Robinson, Gabriel Glas, etc.) and have recently purchased a couple of the Josephine No. 2 Universal stems created by Kurt Josef Zalto.  Priced at $80 – $95 each, these are not for the faint of heart.  I’m intrigued by how thin and lightweight they are but rather than purchasing for entertaining, I selected these for personal tasting.  Or, shall we say, I simply got sucked in!  However, I do like the aromatics of the wine from this glass and, curiously enough, Riedel now makes a stem that looks similar called Wine Wings! 

3.  Ease of Cleaning:

While we have broken our share of the Riedel glasses, our biggest losses have been from twisting the bowl one direction while holding on to the stem to dry.  That little twist can snap the stem from the bowl in a heartbeat!  Once we mastered that, using a thin, microfiber towel to dry and buff the glass is easy as the opening is a reasonable size.

A tiny opening would make drying a challenge, so be sure to pay attention to that parameter.

I have also placed the glasses in the dishwasher (I have an after-market glass rack that I can put in the bottom rack of my dishwasher) but quickly learned that you need to remove the stems after the wash cycle and hand dry the glasses to avoid spots.  As we all have different sized hands, etc., this is another personal parameter.

While these features do not consider every detail, it should serve to get you thinking about what you want and how you intend to use and clean them.  A tweet from Wine Folly (https://twitter.com/WineFolly/status/1604804738964344832?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Etweet) also suggests that the diameter of the opening of the glass will greatly affect the way wine tastes.  ‘A 2 ½ inch opening makes red wine taste less aggressive with softer tannins and acidity.  Less than 2 ½ inches and red wine will be fresher, spicier with bolder tannins.’  Have fun trying various glasses and enjoy shopping whether it is for a tasting set, a universal glass, or a collection of glassware.  I really like the Riedel Vinum, am always pleased when drinking a Bordeaux from my $10 Spiegelau and will enjoy experimenting with the Josephine universal glass.  Find what is best for you!

 Am I a wine glass snob?  Probably!  If I am going to enjoy a nice wine, I want to have a great glass as, for me, it is part of the whole experience.  While these are parameters I used in choosing stemware, I am merely providing these to encourage you to try several glasses so you can decide what is important for your personal enjoyment as well as your wallet.

As you drink through the holidays, here’s to enjoying your wine in a manner and vessel that suits your style. Hail to all the wine glass snobs out there!

Cheers!

The following links are to a couple of articles you might also find helpful in your search:

The 9 Best Wine Glasses for 2022 in Food & Wine Magazine:   https://www.foodandwine.com/lifestyle/kitchen/best-wine-glasses

Examining the Science Behind Wine Glass Shapes from SevenFiftyDaily:   https://daily.sevenfifty.com/examining-the-science-of-wineglass-shapes/