Just a quick posting to toss out some favorites for Thanksgiving wines. In terms of white wine, you really can't go wrong with Sparkling wine, such as Champagne from France, Cava from Spain or even Prosecco from Italy. The wines won't overpower your food (like Chardonnay would) and all the complex pairings will work out well (e.g. think of a typical Thanksgiving spread--lots of different flavors which would make it tough to pair just "one" wine with everything). If you are not a bubbles fan (shame on you!) an excellent plan B is Viognier. Viognier is a very yummy grape that pairs well with many of the foods as well. Try to find the white blend by Treana or Tablas Creek. If you can't find one of those (try Costco!), perhaps try a DRY Riesling (emphasis on dry--which is NOT sweet). A perfect example is Chateau St. Michelle's Eroica Riesling (around $25).
In terms of red, Beaujolais Nouveau is out now and is always a youthful, fun wine to have with turkey. If that's too light/fruity for you there is always Pinot Noir--try Acacia or anything from Russian River Valley, Carneros (both California) or something from Oregon's Willamette Valley. It can be tough to find a 'good, cheap' (those words together) Pinot though! As always, a RED Zinfandel is a great option to toss out there; go for a Ridge blend and you'll be pleased but anything from Amador County, Lodi or even Napa/Sonoma will work!
So there's a quick shopping list for your feast! Have a WONDERFUL thanksgiving! Blessings to you and yours!
Showing posts with label prosecco. Show all posts
Showing posts with label prosecco. Show all posts
Wednesday, November 27, 2013
Friday, September 7, 2012
Wine of the Moment: Prosecco!
This week's wine is Prosecco. Oddly enough, Prosecco is a grape, a wine, and a place in Italy. While the grape is now called "Glera", the primary region where prosecco is produced is about an hour and a half north of Venice, in the Veneto region (commonly in Valdobbiadene--try to say that one fast!)
Prosecco is light and refreshing and is quite food-friendly like other sparklers Cava and Champagne. It is typically produced ‘charmat’ style (where secondary fermentation takes place in stainless steel tanks vs. ‘methode champagnoise’, the traditional in-bottle fermentation of fine French champagnes). As a result, prosecco is meant to be consumed young, typically within 3 years of bottling or it can become flat! As Italy’s most popular sparkling wine, the bulk of production is either Frizzante (lightly sparkling) or Spumante (fully sparkling). As a comparison, Moscato can be also frizzante but definitely sweeter, while champagne is more crisp but equally ‘spumante’ or fully sparkling.
Proseccos are traditionally dry, with creamy notes of peach. In fact, world-famous Harry’s Bar in Venice created a signature cocktail known as the Bellini, by mixing prosecco with white peach puree. Other characteristics of prosecco include notes of citrus, apple, baked bread with a hint of bitterness on the finish. As such, prosecco pairs with lighter fare, such as seafood (like smoked salmon; yum!), lighter balanced cheese, and pastas with lighter sauces or even fruit desserts such as sorbet or fruit tarts. Right now, as summer comes to a close, it’s perfect to sip on the deck watching the sun go down!
The final attribute of Prosecco, and perhaps one of its best features is the price—you can find most Proseccos in the $10 range. Mionetto is one famous producer; they have one line with a bottle cap (the “IL” line) that is $10 but they also have their ‘best’, named Sergio, after their founder. Sergio is more expensive and a bit tough to find but typically is highly rated by wine publications. I found a 92 point Nino Franco at Smyrna World of Beverage (LOVE that place) for $15 and Sam’s and Costco both have offerings in the $10 range. So pop a bottle of Prosecco this weekend and enjoy the bubbles! Cheers, Bo
CHEAPIE ALERT: Kroger has Apothic Red on sale this week for $7.99! See prior posts about this yummy blend!
Prosecco is light and refreshing and is quite food-friendly like other sparklers Cava and Champagne. It is typically produced ‘charmat’ style (where secondary fermentation takes place in stainless steel tanks vs. ‘methode champagnoise’, the traditional in-bottle fermentation of fine French champagnes). As a result, prosecco is meant to be consumed young, typically within 3 years of bottling or it can become flat! As Italy’s most popular sparkling wine, the bulk of production is either Frizzante (lightly sparkling) or Spumante (fully sparkling). As a comparison, Moscato can be also frizzante but definitely sweeter, while champagne is more crisp but equally ‘spumante’ or fully sparkling.
Proseccos are traditionally dry, with creamy notes of peach. In fact, world-famous Harry’s Bar in Venice created a signature cocktail known as the Bellini, by mixing prosecco with white peach puree. Other characteristics of prosecco include notes of citrus, apple, baked bread with a hint of bitterness on the finish. As such, prosecco pairs with lighter fare, such as seafood (like smoked salmon; yum!), lighter balanced cheese, and pastas with lighter sauces or even fruit desserts such as sorbet or fruit tarts. Right now, as summer comes to a close, it’s perfect to sip on the deck watching the sun go down!
The final attribute of Prosecco, and perhaps one of its best features is the price—you can find most Proseccos in the $10 range. Mionetto is one famous producer; they have one line with a bottle cap (the “IL” line) that is $10 but they also have their ‘best’, named Sergio, after their founder. Sergio is more expensive and a bit tough to find but typically is highly rated by wine publications. I found a 92 point Nino Franco at Smyrna World of Beverage (LOVE that place) for $15 and Sam’s and Costco both have offerings in the $10 range. So pop a bottle of Prosecco this weekend and enjoy the bubbles! Cheers, Bo
CHEAPIE ALERT: Kroger has Apothic Red on sale this week for $7.99! See prior posts about this yummy blend!
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