Gobble, Gobble Tofurkey Time

It's time for the obligatory blog post about wine to pair with your Thanksgiving feast. Apologies for the lateness as it is Thanksgiving eve and the short week has slipped away.

Check out "Can't-fail guide to Thanksgiving wines" for a more traditional set of Thanksgiving wine recommendations. Laurie Daniel of the SJ Mercury News has a good article as well.

My hubby Brent weighed in last year with his "It's Cool Whip Time Baby!" post last year.

Let's take a peak at the wines that I brought home from the Savvy Cellar for our Thanksgiving celebration. We are doing a potluck with friends (10 adults, 5 kids) this year, complete with BBQ turkey, potatoes, dressing, gravy, broccoli slaw, mac & cheese and, yes, tofurkey - it is N. CA after all!

We'll start the festivities with a little Prosecco. Should be crisp, fruity, acidic and refreshing - a gentle start as the hoard walks through the door!

• Chateau de Montfaucon from the Rhone Valley. 5-varietal blend dominated by viogner and marsanne. Bright, big, aromatic with plenty of acidity to cut through our fatty fare.
• Talbot Chardonnay from Santa Lucia highlands. This is a CA chard drinkers' crowd please. Lush, buttery. I might have a sip or two pre-dinner. Will do well with butter basted turkey.
• Georges DeBeouf Beaujolais Nouveau. So what does young french wine have to do with the quintessential America feast? Well, despite its simple flavor profile, this wine is fairly acidic and will not shy away from the big and competing flavors of a Thanksgiving spread.
• Paraiso Pinot Noir. Bright sour cherry and cranberry on the nose along with balanced acidity make this an obvious choice.

More important than the wine or food, is the great appreciation I have for my family, friends and neighbors who'll skip out on their families to join us tomorrow.

Happy Thanksgiving to you and yours!

Food & Wine Pairing Tips

The Savvy Cellar is back with one of our most popular classes: Introduction to Food & Wine Pairing. This 2-night series will run consecutive Mondays - June 8th and June 15th. More information and registration at www.savvycellar.com/classes.

Students will run through a wine tasting primer and then learn basic principles of food and wine pairing, such as:

Balance flavor intensity. Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes.

Match flavors. Match flavors. An earthy Pinot Noir goes well with mushroom soup and the grapefruit/citrus taste (and acidity) of Sauvignon Blanc goes with fish for the same reasons that lemon does.

If it grows together, it goes together. My personal favorite tip. Regional foods and wines, having developed together over time and taken on characteristics of the earth from which they grow or graze, often have a natural affinity for each other.

There's much more to it. But the best part is that we will do lots of tasting and experimenting with food and wine flavors to reinforce concepts and have fun in doing so!

When all else fails just remember "red wine with hamburgers and white wine with fishburgers." See the Savvy Sommelier's Top 5 Food & Wine Pairing Myths.

How to Order Wine in a Restaurant

"His palms are sweaty, knees weak, arms are heavy . . . . He's nervous, but on the surface he looks calm and ready."

I'm pretty confident that Enimem was not referring to his feeling prior to having to place an order for wine at a restaurant. But many mere mortals can be pushed to feel such emotions when thrust into the spotlight that accompanies wine ordering for an important meal.

Even for those of us with moderate wine knowledge, taking charge of wine selection can be nerve wracking, particularly if one is trying to impress a date, family members or their boss or work colleagues.

There are some simple rules to follow. (For more on How to Order Wine in a Restaurant, Savvy Cellar is offering a class on Monday June 29th, 7pm, $49):

1. Ask for input. Most decent restaurants will have at least one person staff who is somewhat wine knowledgeable or at least knows what is decent on their wine list. In addition, you can sample your dining companions as to their basic preferences - white or red, chardonnay or cabernet, etc.
2. Don't buy low (or high). Often times the cheapest wines on the wine list are the most highly marked up. Don't waste your money - look for moderately priced wines.
3. Food (generally) loves acid. If you are not an expert on food & wine pairing, a good rule of thumb is to select wines that tend to be higher in acid - sparkling wine, sauvignon blanc, pinot noir.
4. If it grows with it, it goes with it. Given that wine comes from the earth, it often will pair well with food that also comes from the same region. Argentinian beef? Go with an Argentinian Malbec. French game? Try a Burgundy.

Read more about food & wine pairing myths "Red wine with hamburgers, white wine with fishburgers".

To learn more about How to Order Wine in a Restaurant join us for our class offered this Monday June 29th at 7pm. Put your knowledge to practice with tasting. $49. Savvy Cellar Wine Club Members pay for one, bring a guest for free!

It's Cool Whip Time, Baby!

It's time for the obligatory blog post about wine to pair with your Thanksgiving feast. But alas it is Thanksgiving eve, the short week has slipped away, you've probably bought your wine already and the real Savvy Sommelier has gone out with the girls.

So now that this lowly spouse has grabbed the reigns of this blog, what could I possibly add to the conversation?  Check out "What to drink for Thanksgiving dinner" and "Can't-fail guide to Thanksgiving wines" for a more traditional set of Thanksgiving wine recommendations.

One of the joys of being married to a Sommelier is that I never have to sweat what wine to bring to a party, order at a restaurant or to pair with holiday meals. (Plus I get to drink all sorts of half opened bottles on a daily basis). Let's take a sneak peak at the dozen wines that Jennifer brought home from the Savvy Cellar for our Thanksgiving celebration.

Knowing how the Savvy Sommelier thinks, my guess is we'll start the festivities with a little bubbly - Cremant Brut Reserve from Blason de Bourgogne. (Secret: this one is from Trader Joe's and is cheap! I'm guessing under $10/bottle). Should be crisp, fruity, acidic and refreshing - just what I need to imbibe as the in-laws walk through the door!

Next up will be some white - nothing buttery or oakey in our house. She has some intriguing possibilities:

• Handley Gewurtraminer (2005) from the Anderson Valley. Crisp, dry with aromas of rose petals and grapefruit. I would pair with Asian food myself but I'm not in charge.
• Crios de Susan Balbo Torrontes (2008). This is one of our favorite whites of late. Torrontes is an aromatic grape from Argentina. It shows floral, citrus similar to Viognier and the dry crisp taste of Sauvigon Blanc. A solid possibility but my guess is she's saving that bottle for just the two of us.
• Morande Terrarum Sauvignon Blanc Reserva (2007) from the Casablanca Valley of Chile. I'm betting this is what she'll lay on us as an aperitif as we move from appetizers to the main feast. Orange blossom and magnolia with grapefruit and tropical fruit, topped with a clean and refreshing finish. (Plus there are 2 bottles of this!)
• Wildcards: There is a Kerner from Abbazia di Novacella (2007), Alto Adige, Italy. I have no idea . . . .  Also from Italy, she also has a Falanghina Sannio from Feudi di San Gregoria (2007). I could be in for an Italian surprise.

The whites, while pleasing to my mother-in-law, are strictly the undercard in our house on this day. Onto the main event . . . the reds.

• A reasonable guess for the red we'll be enjoying is the Alma Rosa Pinot Noir (2006) from the Santa Rita Hills. This has been a crowd favorite at Savvy Cellar. Light, fruity, acidic with enough structure and interest to fare well with our bird. Would go over very well at most dinner tables on this day but my guess is the Savvy Sommelier will go bolder (or at least less conventional).
• There are a couple of Chiantis in the house. Actually there were a couple . . . I cracked open the Cantinino from Castello Sonnino (2001) to go with my bbq chicken pizza and Sharks game. (Ok, wine geeks this is technically not a Chianti but made from Sangiovese). The other is a killer Chianti Classico from Brancaia (2002 vintage) - I have no idea why this bottle sat on the shelves at Savvy Cellar and ended up in the sale bin. I won't question the lack of judgement others showed in overlooking this . . . rather I will be very thankful it may end up on my dinner table.
• Monteagrelo Bressia Malbec (2005) from Mendoza Argentina is in the mix. Haven't tasted this yet but have enjoyed many Malbecs from Argentina - though I think beef and bbq not bird when I think malbec.
• Hogue Merlot Reserve (2002) from Columbia Valley in Washington. My bet is on this bottle. Also found in the sale bin at Savvy Cellar . . . perplexing . . . what is wrong with people?  This may be the best Merlot I've ever tasted. Rich and supple with texture and flavor reminiscent of a cab-based blend - yet without the intense tannins. I pulled this one on a "Cab Snob" one time when working the bar - said he hated Merlot. Tasted it blind and loved it!
• Domaine Chanson Beaune-Bastion Premier Cru from Burgundy (2005). On way out the door Jen said this is a "special" bottle and she'd have my head if drank it. I let it be - hope it comes around tomorrow on the table.

Enough wine drivel, I have to watch ice hockey now and polish off some more Castello Sonnino Sangiovese.

Happy Thanksgiving!

Top 5 Food & Wine Pairing Myths

"Red wine with hamburgers, white wine with fishburgers" read the greeting card my husband selected for his mother's university graduation celebration. (She went back to school as a mature student and received her undergrad degree when my hubby was 14 years old). This was his first lesson in food & wine pairing (and not a bad place to start).

However there is much more to this subject and it got me to thinking what are some of the common myths (or mistakes that I find people make) around food & wine pairing.

Myth #1: Serve big red wines with spicy foods. Wines that contain high levels of tannic acid (e.g. tannins) will actually elevate the "heat" in a dish, making it even more spicy! A great outcome for dares but not so much for dates or dinner parties.

Myth #2: Serve only white wine with fish. Not necessarily. Despite my hubby's early pairing advice to his mother, many of today's fish dishes with interesting preparations and sauces can often warrant a delicate red. Think Pinot Noir or Gamay (e.g. Beaujolais Nouveau).

Myth #3: Champagne is for celebrations only. Champagne is actually one of the most food friendly wines because of it's high acidity and palate cleansing properties. Serve it with appetizers or dessert to add a little festivity to your meal.

Myth #4: Sweet wines are best left for dessert. Sweet wines can be a great complement to salty dishes. For example, Sherry and Muscat go well with oysters, olives and nuts.

Myth #5: Food & Wine pairing is an exact science. While there are some guidelines and principles that can be learned and are relatively easy to follow - my favorite is when in doubt choose a wine from the region the cuisine originates from - food & wine pairing is as much art and practice.

I'm not sure that "food & wine pairing is just a big scam", but I do agree that you should learn and then experiment with your own tastes. You might be surprised that my father-in-law's favorite food and wine pairing is unsalted peanuts in the shell with a cheap chardonnay. Whatever makes you and your taste buds happy!

If you are interested in learning more about food & wine pairing, complete with lots of yummy tasting, check out Savvy Cellar's Introduction to Food & Wine Pairing class (2-night) Monday, Nov. 10th & 17th, 7-9pm.

If you get really good at food & wine pairing you may be able to stump professional sommeliers or play parlor tricks on your friends and even know how to tackle pairing wine with the dreaded artichoke!

Okey Dokey Artichokey

So I'm rushing home after a full day of tech consulting work, coaching soccer, driving kids from swimming and I get a call from the most Savvy of all Sommeliers. She lets me know that we have no wine - yes, it's true we have a lame wine collection at home (as we drink what we have) - and that we are having artichokes for dinner. Ahh, the dreaded California Artichoke - one of the most difficult foods to pair with wine.

Immediately, I think back to my food & wine pairing class and I know this one's going to be tough but I talk myself through it: "I know there is something that can work with artichoke - think, think." As I make my way to the supermarket and the 2 aisles and several end caps of wine, I realize I have a cheat sheet in my iPhone. Before I go there, I think crisp, acidic white. There, an independent, non-Sommelier, thought. But I best be sure, what does WineSnob think? They confirm - Sauvignon Blanc or Pinot Grigrio - and they go one step further, unoaked. Aha, I have it.

Bolstered by my confirmed wine pairing knowledge, I select a Pinot Gris from Oregon. Now I'm showing off as I know that Pinot Gris is the same varietal as Pinot Grigio. Erath Pinot Gris.

As I bolt through the front door of the house, playing it cool by delaying the inevitable discussion about what wine I selected, I can't wait for Jennifer to ask me what I got. "I picked out an Oregon Pinot Gris." Instead of a smile, pat on the head or "good boy", I get a neutral look. Oh, oh, I stepped out too far. "I would have gone with a New Zealand Sauvignon Blanc . . . . " I stopped listening . . . something about a grassy, asparagus note . . . . But I thought we were having artichoke. "Well Pinot Gris could work but most of them from Oregon have been oaked." Ugh, a dagger to my ego. "Don't worry it should be OK."

Well, I was determined at this point to drink (and enjoy) my wine. While it was indeed slightly oaked, it turned out OK with our artichoke and my standing as the 2nd most wine knowledgable person in my house (for the time being) was reinforced.

Artichoke = sauvignon blanc or pinot grigio but make damn sure they haven't seen touched any oak!

Food & Wine Pairing . . . No Stumping This Sommelier!

A sommelier has several skills that they must keep in shape with constant training (said training involves a considerable amount of eating and wine-tasting, so consequently I’m in the gym almost as much as an athlete). I don’t know if Tiger Woods is goaded while out on the course, but I am relentlessly challenged by my customers to matches of ‘Stump the Sommelier’. Some delight in springing difficult wines on me to taste blind, hounding me to guess the grape, growing region, and vintage on the spot. Others go the food route, quizzing me on the perfect pairing for odd, obscure recipes that often prompt me to question: who would want to eat it in the first place?

While blind tasting - though very useful - is a parlor trick of the trade that is fun to flex for oohs and ahhs, the pairing skill is one that I am surprised astounds so many people. For me, the ideal pairing is rooted in pleasure, and pleasure is absolutely subjective - trust me, once you have witnessed diners fete with delight on sushi and massive California Cabernet, you quickly understand that we don’t all play on the same jungle gym.

So I have decided to occasionally share in this blog some of my favorite tips for pairing success; there are all sorts of published rules and guidelines available, my goal is to help you be inspired rather than restricted.

While Sauvignon Blanc and steak is not my personal recommendation, it is not so necessary to stay focused on the meat and color match-up. I would say pair to preparation - is there a cream sauce or tomato sauce? Is the meat grilled or broiled? - before protein.

For a quick and efficient pairing ‘workout’ serve a meal this week with two very different wines: one paired mainly to the protein, and one that you pair to the sauce or main flavor-enhancing ingredient. For example, sautée a chicken breast with a Mediterranean-style tomato sauce featuring fresh basil, olives, garlic, etc. Thinking only of what matches well with chicken, pour a nice full Chardonnay, whatever is your favorite from California. Then with the sauce in mind, pour a tart, juicy Italian red, perhaps a Sangiovese-based Chianti, or a Barbera. Invite as many people as you can accommodate to see how the preferences compare. Hopefully it will yield an enlightening gastronomical experience; if nothing else you had a nice dinner party, so pleasure accomplished!