Dinari del Duca Grillo 2007

Buttery texture and flavor is the immediate characteristic hitting the palate, carrying delicious lemony citrus and pear flavor. A nice mineral component arrives somewhere in the middle and stays through the finish. Works with everything on the table.

Georges Duboeuf Pouilly Fuisse Domaine Beranger 2007

Clean, crisp, zesty. White fruits - citrus and pear. Good acidity. Does not overpower the food, but rather stays off to the side and accentuates flavors. A mild, warm, toasty vanilla spice flavor echoes in the finish. On its own this wine has a nice limey citrus and ripe pear flavor, with mild vanilla spice and honeyed flavors as well. A nice enough wine to drink alone, but with the medium-high acidity, it really comes into its own with food, especially with roast turkey and many of the other dishes on the Thanksgiving table. This is a quality Pouilly-Fuisse at a fair price.
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Bouchaine Pinot Noir 2006

Smells like Cherry Coke — lots of sweet black cherry, vanilla, and cola aromas. On the palate it tastes like a bite of black cherry mixed with black raspberry and small dose of vanilla spice. Tannins are mild, acidity is mild to medium, becoming more apparent in the finish. A good choice for roasted lean meats such as turkey, and it pairs just as nicely with mushroom dishes and chestnut gravy.
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Concilio Pinot Noir Riserva Trentino 2003

This wine has typical old-world Pinot Noir aromas of cherry, earth, leather, blackberry, and a slight hint of vanilla spice. In the mouth it has a glassy smooth texture and warm, round mouthfeel, with flavors of red raspberry, cherry, and a touches of sweet tobacco, spice, and mineral. Acidity is appropriately medium, tannins are mild to medium and firm. If this was tasted blind, I might have guessed it was a Premier Cru Burgundy. It is a fine complement to most Thanksgiving dishes.
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Georges Duboeuf Beaujolais - Nouveau and Cru

You can read all about Beaujolais Nouveau 2008 here. Please don’t consider other vintages of Beaujolais Nouveau for Thanksgiving, unless it is for salad dressing. A bottle of Nouveau at the Thanksgiving table is a festive, inexpensive addition, it is enjoyed by many neophytes, and it pairs well with just about everything — including the cranberry sauce.

If Nouveau is a little too low-brow for you, then you should consider a “real” Beaujolais — in other words, a Cru Beaujolais. Most decent wine shops will have at least a few on their shelf, from well-known producers such as Duboeuf and Jadot.

“Cru Beaujolais” are wines made from Gamay grapes grown in the ten best areas of the Beaujolais region. You will see one of these names on the label: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour. These names represent those smaller microregions inside Beaujolais, and represent the best the region has to offer. Some people prefer one Cru over another, but generally speaking, Beaujolais from any of those areas will go very well with just about every dish that can be placed on a Thanksgiving table. They all have cherry and red berry aromas and flavors, good acidity levels, soft to medium tannins, and are extremely food-friendly. Best of all, most cost in the $15 - $30 range, which to me is reasonable for a holiday celebration.

Three I tasted this past week with my “faux Thanksgiving” and can recommend are:

Georges Duboeuf Julienas “Chateau des Capitans” 2007

Georges Duboeuf Fleurie “Domaines des Quatre Vents” 2007

Georges Duboeuf Brouilly “Flower Label” 2007

Yes, I tasted a lot of Duboeuf, mainly because that’s the brand I find at the shops in my area, and also the brand that you’re most likely to see in your town. Don’t limit yourself to Duboeuf, however, as there are several other Beaujolais producers worth trying. Bottom line is, if you see “Beaujolais” on a wine label, there’s a pretty good chance it’s going to work well with the Thanksgiving feast. Other “reliables” for Thanksgiving matching include Pinot Gris (particularly from Alsace or Oregon), Riesling, Pinot Noir, and Zinfandel.

Happy Thanksgiving !

For those who don’t speak French, what that means is the first wine of the 2008 vintage — made from grapes picked only weeks ago — has been bottled and is available for sale right now.

Many snobs scoff at Nouveau, belittling its existence and poo-pooing it as “simple plonk”. I’m not going to try to change the minds of such cement-heads, but rather explain the purpose of Nouveau to those who have open minds.

First, before you taste a Nouveau it is important to have ZERO expectations. To meet its peak quality, wine — any wine — must spend some time aging, be it on its skins and lees, and/or in a barrel or other container. But with Beaujolais Nouveau, the goal is not to bottle a perfect wine. Rather, its purpose is to give a “sneak peek” as to the quality of the year’s vintage. A second focus is to celebrate the fruits of the most recent harvest through the holiday season.

So, bottom line is this: Beaujolais Nouveau will most likely not knock your socks off. This is not a wine to contemplate by the fire, nor to match with filet mignon. At the same time, it’s not a wine to put in the most proper crystal glassware (though you can if you want), and not one to worry much about. Pour it over ice in a styrofoam cup and drink it with hot dogs — it’s totally OK. On the contrary, it is a wine to have fun with, to enjoy with friends during cocktail hour or with a holiday dinner. Turns out, Beaujolais Nouveau is an ideal partner with just about everything on the Thanksgiving table.

Georges Duboeuf Beaujolais Nouveau 2008 Tasting Notes

The nose is a little more mature and deep than I expected — more like a Beaujolais Villages than a Nouveau. Let’s not get crazy, as it doesn’t smell like a 8-year-old wine — but then, it doesn’t exactly smell like an 8-week-old wine, either. What I get is fresh red cherries, sweet strawberry and red raspberry, and a mild touch of overripe banana. On the palate it has a glassy smooth texture, with bright cherry and strawberry flavors finishing quickly into a mouthful of dry, tart cranberries. Tannins are nonexistent, acidity is firm. If you are going to be a discerning, condescending geek, don’t bother with it. However, if you are seriously interested in the Beaujolais region, this Nouveau suggests that 2008 will be a wonderfully ripe and delicious vintage. If you fall into neither of those categories, pick up this wine, pour it over ice, and enjoy it with simple apps, a cheap “wine soaked” cheese wheel, or, ideally, for the Thanksgiving table. There’s no wine that goes as well with both pigs in blankets and the cranberry sauce (and everything in between).

a-6 t-6 b-7 fc-8 v-8 ~ 85 Points

Website: ChilledRed.com

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Look no further than this website to answer that question. The entire WineWeekly.com staff (which consists of me, myself, and I) has already muddled through a “mock” Thanksgiving dinner, for the sole intention of providing you with the best wines for the Great American Feast. Yes, it’s a tough job, but someone has to do it … so let’s talk turkey!

First, let’s go over the dinner itself. I “cheated” with the bird — instead of getting a fresh, organic tom and putting it through a proper brine, I bought an on-sale, 13-pound, sodium-injected frozen turkey from a brand called “Riverside”. But, I did at least try to inflict some gourmet wisdom on the formerly feathered friend — I followed this recipe from Lidia Bastianich, which among other things suggests that you stuff and surround the turkey with vegetables (which eventually are mashed into a delightfully tasting gravy), and also offers the idea of glazing the turkey with balsamic vinegar — both for flavor and color. Following with the balsamic theme, I also followed this recipe for roasted green beans, and added simply roasted carrots and potatoes, baked sweet potato, creamed onions, Stove Top stuffing, and of course, cranberry sauce (straight from the can). Finally, I pulled one other “secret” which led to a perfect bird: chilling the breast on ice packs for a full hour before roasting. This lowered the temperature of the white meat, but kept the dark meat at room temperature, and in the end, both meats were equally done (and juicy) at the same time. No more turning the white meat to sawdust while the dark meat lumbered its way to 165 degrees!

But hey, this is a wine blog so enough with the food … on with the wine.

First, I tried white wines. Right off the bat, “Wine by Joe” Pinot Gris was a perfect pairing to everything on the table — and has a nice, soft, flavorful fruitiness that makes it a great choice as an aperitif as well. I recommend it highly for the Thanksgiving table for its versatility. It doesn’t hurt that it sounds like I made the wine (I didn’t, trust me).

I next tried a Viognier which will remain nameless, because it simply didn’t work. That doesn’t mean Viogner in general won’t work — its flabbiness and spicy character should match well with many of the Thanksgiving dishes. However this one in particular was not agreeable. Perhaps it was too old, or maybe it was because it was French (just kidding!).

The next white that worked was Clean Slate Riesling, which has quickly become a favorite in my home. The rich, ripe, apple-y flavor melds well with nearly everything you can put on a table, and is especially complementary to traditional Thanksgiving dishes — both sweet and savory. If you can find it, get it — it’s reasonably priced and everyone will enjoy it (even the beer drinkers).

Next I tried Bouchaine Chardonnay, which to me is more of an aperitif than something for the Thanksgiving table. Its rich, spicy vanilla, apple, and toasty aromas and flavors are exactly right while the house is filling with the smells of baked apple (or pumpkin) pie, roasted chestnuts, the turkey, the vegetables, and the stuffing. It has a creamy, round character and warmness that makes you smile, and though it paired nicely with the equally creamy creamed onions, it was a little too over the top in flavor for the turkey. Nevertheless, I like it as a wine to serve with appetizers and conversation, and there will be Chardonnay lovers who think it is just wonderful with the meal.

After the whites it was time to test the reds. First up was Blackstone Pinot Noir, which was surprisingly delightful. I say that because I have a tendency to poo-poo the well-known, mass-produced brands, and as a result am taken aback when one impresses me. The Blackstone Pinot Noir had ripe, bright aromas and flavors of sweet raspberry, cherry, and gobs of strawberry — all of which worked well with the turkey, the stuffing, the onions, the balsamic-roasted green beans, the cranberry sauce … heck, it worked with everything. The best part is, you can find it just about everywhere, and likely for under fifteen bucks. It’s a no-brainer for the Thanksgiving feast.

After the Blackstone and another inexpensive Pinot Noir to not be named later, on a whim I tasted MeMo Sangiovese against the plethora of plates. Alone, it had a sharp acidity — typical of Sangiovese — but it was toned down with food. It wasn’t mind-blowing but it didn’t need to be. Rather, it was a fine, unobtrusive complement to everything, in particular the creamed onions, the dark meat, and the white meat drenched in yummy, fatty gravy. Oh, and I picked it up for under ten bucks, so if you’re on a strict budget, go for it.

Finally, I tried Rosenblum Zinfandel Paso Robles 2006. It was the most expensive bottle of the bunch, just a shade under twenty bucks ($19.99 to be exact). While I tend to be one who finds every way possible to go against the grain, and in the case of Thanksgiving the “grain” is Zinfandel, in this case I have to go with the “experts” and pundits — the right Zinfandel is an ideal match for the ultimate American feast.

Rosenblum, to me, is one of the best quality:price wineries for Zinfandel, and this bottle fit that assessment. It worked perfectly with the balsamic glaze and the gravy; white meat and dark meats both work well. There is some bright raspberry and black cherry fruit, but it kind of falls by the wayside and yields to spicy flavors (cardamom, chocolate licorice, clove) and a big dose of pleasant, creamy vanilla. That creamy vanilla is a nice partner to the creamed onions and also pairs nicely with the roasted carrots and red onions. If there is a problem with the Rosenblum Zin, it is that you likely won’t have enough of it. Once people get a taste of it, and realize how wonderful it is, they will eschew any other bottles on the table. My recommendation is to buy several bottles of it, or make sure you have more expensive Zins or drop-dead Burgundies lined up as an encore, or serve it later in the meal. Bottom line — it’s so far my favorite wine for Thanksgiving.

However, the research has only begun. Between now and next Thursday, more wines will be matched with the traditional Thanksgiving feast. Tomorrow, in fact, we’ll be getting the first taste of the 2008 vintage via Beaujolais Nouveau. In a week, I’ll be gobbling, and you’ll have a good idea of what to look for when you walk into the wine shop.

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Wine by Joe Pinot Gris

Clean Slate Riesling

Bouchaine Chardonnay, Napa Valley, Carneros

Blackstone Pinot Noir

MeMo Sangiovese

Rosenblum Zinfandel Paso Robles

Do not be intimidated by the long, somewhat threatening words on the label of this wine. It’s nothing to be afraid of — in fact, it’s something with which you’re likely very familiar.

Morellino di Scansano seems difficult to pronounce on first glance. It’s not — it sounds the way it looks, just say it slowly the first few times (alone, in a dark room, of course). And remember Vino Joe’s general rule of thumb: any wine with five or more syllables HAS to be good (and this one has eight!).

Seriously now, a little background. Morellino is a grape grown in Scansano, which is a hilly village inside an area called Maremma, which is sits partly in the Italian region of Lazio, and partly in the southern part of Tuscany. Geography lesson complete, and we mentioned Tuscany, a place you may have heard of before.

It gets better. Morellino is what the people of Scansano call Sangiovese, which you may know is the main grape of Chianti wines. That said, if you enjoy Chianti, there is a good chance you will also like Morellino di Scansano.

Since it’s not a trendy wine (yet), it doesn’t make sense for an importer to bring in any old plonk from Scansano — so if you see a Morellino di Scansano on your wine shop’s shelf, chances are very good that it’s a quality bottle. This example is no exception. It comes from an estate called “Campomaccione”, and is made with 90% Morellino, 5% Cabernet Sauvignon, and 5% Merlot.

Tasting Notes: Rocca delle Macie Morellino di Scansano “Campomaccione”

Nose is open, rich with ripe black cherry, some stemmy vegetal or herbal aroma, earth, and a hint of vanilla spice. On the palate the texture is glassy smooth, carrying ample black cherry and red raspberry fruit. Tannins are mild but firm, acidity is medium. The wine finishes with good red fruit flavors mixed with earth and hints of bell pepper and spice. This is a wonderful alternative to Chianti – at about 14 bucks it’s as good or better than most Chianti at five dollars more. Don’t drink it alone – have it with pasta in marinara and meatballs, sausage and peppers, pecorino, grana padano, or anything else you’d normally eat with Chianti. At around twelve bucks, a great value.

a-7 t-7 b-8 fc-10 v-9 ~ 91 Points

Importer: Palm Bay Imports

Winery: Rocca delle Macie

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One importer who is doing a pretty good job of making German wine more accessible is Peter Click. Thanks goodness, because there are some wonderful white wines from Germany that would otherwise be undiscovered by the masses in the USA. For the uninitiated, allow me to enlighten you: not all German wines are “sweet”, and not all Riesling is sweet, either. In fact, many of the better wines from Germany (and Alsace, for that matter) are bone-dry, and fantastic for food pairing. Case in point: Clean Slate Riesling from Mosel, Germany. Not only is it tasty, but it’s easy to say, easy to spell, and comes in a more common-looking, clear white bottle.

Tasting Notes: Clean Slate Riesling 2007

Nose is — you guessed it — clean, with sharp, pleasant aromas of ripe granny smith apple, pear, and spice. In the mouth it is similar, with flavors of ripe, bright granny smith apple, honeydew melon, sweet pear and peach. Acidity is about medium, with a mild tartness pushing the fruit through a longer than expected and flavorful finish. Texture is creamy smooth, perhaps described as oily. It’s like biting into a fresh apple, with some fruit salad elements finding their way into your mouth as well. A refreshing quaff on its own, is also a great partner to an array of dishes — particularly spicy foods and Asian cuisine. I matched it successfully with sushi, general tsao’s chicken, shrimp fried rice, barbecued ribs, lamb rogan josh (Indian), and buffalo wings. I imagine it would be equally successful with other Indian and Chinese dishes, Thai cuisine, similarly hot and spicy foods, pork loin, pork chops, and fresh ham. Of course, it’s a no-brainer with traditional German dishes such as bratwurst, knockwurst, and weisswurst, or anything in sauerkraut or red cabbage. At $12 — in some areas closer to $10 — this is a great value. Try this on your beer-drinking friends.

a-8 t-9 b-8 fc-9 v-10 ~ 94 Points

Importer: Click Wine Group

Brand site: Clean Slate Wine

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At one time, Chile was a great place to find fantastic values. Then the secret got out, and Chilean bottles went up in cost — allowing Argentina to arrive as an affordable area for the adventurous. But of course, eventually enough people discovered Argentina, driving the prices up. While the see-saw continues today, I’m happy to report that nicely priced daily drinkers are still available from both countries — but they take a little more time and effort to unearth.

In this case, you need to look away from the better-known producers and toward the Rapel Valley, an area which has a history of producing fine red wines based on the Carmenere and Cabernet Sauvignon grapes. The winery is “Rayun” and it’s not always found on the eye-level shelves of the wine shop — so stoop down and check the lower levels and the bargain bins (use your knees, so you don’t hurt your back!). At around seven or eight bucks, it’s a good value.

Tasting Notes: Rayun Cabernet Sauvignon 2007

Open nose of dirty earth, tobacco, green bell pepper, some black fruit (cassis, blackberry). Smooth texture, almost creamy mouthfeel. Good ripe black fruit flavor — blackberry, cassis, black raspberry — with a hint of spice and mild earth. Acidity and tannins are about equal, both mild to medium and in fair balance to the fruit level. A nice, soft, red wine that is a decent choice as an everyday drinker. About what you would expect from an under-$10 Chilean Cab — tastes more like a Merlot. Enjoy it alone or with mild cheeses, pasta in marinara, turkey burgers, simple “bistro” fare.

a-7 t-7 b-9 fc-9 v-8 ~ 90 points

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Truth is, though this wine is called “Pomelo”, it’s not made from the pomelo fruit — instead, it’s made from Sauvignon Blanc grown in Lake County, California.

From the back label:

Pomelo – Giant citrus fruit native to Malaysia and thought to be ancestor to the grapefruit.
Our Pomelo Sauvignon Blanc reminds us of the coral-pink tangy juice from a pomelo. Plus … it’s just fun to say.

I must admit, I’ve never tasted a pomelo, but it certainly is tangy. I also must admit that sometimes, I’m a sucker for a great-looking package, and this wine’s label was screaming to me to pick it off the shelf. In this case, the wine inside was every bit as fresh and appealing as it looked.

Tasting Notes: Pomelo Sauvignon Blanc 2006

Clean, bright aroma of green fruits — gooseberry – with some pear and lime. On the palate it is clean and refreshing, with good limey citrus fruit and touches of pear, apple, and yes, tangy pink grapefruit (I’ve never had a pomelo). Racy acidity is a good foil for the fruit. This is a typical Sauvignon from California. Enjoyable on its own as an aperitif, better with food. Drink it with pork, fish in creamy sauces, hard cheeses. A perfect wine for parties, and a crowd pleaser.

a-7 t-7 b-8 fc-9 v-8 ~ 89 Points

Website: Pomelo Wine

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Even a fairly well educated geek like me has trouble deciding whether an unknown imported wine is worth the few ducats in pocket (and those spare dollars are dwindling by the day!). As protection against buying a dud, I tend to rely on specific importers that have, over the years, consistently delivered wines with a strong price:quality ratio. However, it takes some time to find wines from specific importers — most of them stamp their name in small print on the back label of bottles. As a result, I often spend far too much time in wine shops pulling out my reading glasses and scrutinizing back labels, one after the other.

To save my eyes, Pannotia Vineyards has instituted a somewhat novel idea: to put the importer on the FRONT label; in fact, to make it the brand name. Because you see, there are no vineyards anywhere in the world called “Pannotia” (OK, maybe there are, but wines from such a place won’t be labeled as such). The literal meaning of “Pannotia” (puh-NO-shah) is “all the world is a single continent”. In other words, a wine with the Pannotia label can come from just about anywhere.

It’s an interesting concept brought forward by founder John Fawcett — find quality wines from different parts of the world, and brand it with the importer name, rather than the winery. Of course, this type of branding is not new — Opici comes to mind as one of the obvious, as does Ole Imports — but it is nonetheless intriguing (and saves my eyes).

Helping to establish the Pannotia brand are the distinctive, artsy, colorful labels, created by artist Gary Kelley. The bottles are indeed an attractive package, and the juice inside is pretty good, too. This particular wine is from Castilla, Spain, and made from the Garnacha (aka Grenache) grape.

Tasting Notes: Pannotia Vineyards Garnacha

Black and bell pepper aromas mix with black fruits and earth on the nose. Flavors of black raspberry, cranberry, and black cherry, and hints of vanilla and earth. Texture is glassy smooth. Tannins are mild, acidity is somewhere between mild and medium. The acid, in fact, is slightly tart when this wine is drunk alone, but is the perfect level to match with most mild dishes. For example, it was a good pairing to pasta with sausage marinara, and it would be equally complementary to leaner dishes such as turkey, chicken, and vegetarian. A good daily drinker. At around ten bucks, this is a good value.

a-7 t-7 b-8 fc-9 v-8 ~ 89 Points

Website: Pannotia Vineyards

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This particular rose comes from an importer I respect highly — I have yet to be disappointed with the price/quality ratio of an “Eric Solomon Selection”. Finding his name on the back label of a wine I’ve never seen before is often the deciding factor in whether I’ll purchase the bottle.

But in fact I’ve already enjoyed roses from Artazuri in the past, so seeing this was a no-brainer. It’s made in Navarra, Spain, from the Garnacha grape — a.k.a., Grenache. If you’ve never been to Navarra, you might want to consider taking a trip one July for the San Fermin festival in Pamplona, where you can see “encierro” (the running of the bulls). Don’t look for me, though, I’ll be watching it on youTube from the safety of my home.

But I digress … how about we discuss the wine, which (how timely?) would be a nice match for a spread of bagels and lox, among other things.

Tasting Notes: Artazuri Rose 2007

Ample fresh strawberry on the nose, with hints of red raspberry, cherry, and vanilla. Smooth, almost creamy texture on the palate, with fresh, clean watermelon, red cherry, and strawberry flavors, accented by a touch of zesty citrus and a hint of vanilla. Acidity is on the low side, but there’s just enough to help the wine pair with mildly flavored appetizers or hot and spicy dishes. Drink it alone (chilled) as an aperitif, with spicy sausage sandwiches, barbecued chicken, spicy Indian cuisine, salads, cold cuts / antipasti, smoked salmon. Don’t over-chill it or you’ll miss a lot of the flavor.

a-8 t-8 b-8 fc-8 v-8 ~ 90 Points

US Importer: European Cellars - Eric Solomon Selection

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There are oodles and oodles of Pinot Noir choices at all price levels from all regions around the world — so how does one know which one to buy?

Beats me … unless you’re spending $45 or more for a legit red Burgundy from a reliable producer, buying Pinot Noir is a crapshoot. What I’ve been trying to do is focus on the ones in the $15-20 range, with the hopes of finding a few nuggets. So far, so good. It appears that if you get too far below the $15 mark, the quality and uniqueness drops considerably. Going above twenty, though, doesn’t seem to guarantee anything. But as I uncover Pinot Noirs that deliver good bang for the buck, I’ll post them here.

The most recent find is Acacia “A” Pinot Noir.

Acacia is a winery based in the Carneros region of Napa Valley, California, and respected for their Chardonnay as well as for their pioneering efforts with Pinot Noir in Carneros. However, this wine is not from Carneros, but rather from grapes grown in both Sonoma and Monterey. That’s not necessarily a bad thing, as it allows Acacia to make wines that are more affordable for short-pocketed folks such as me. The effort is commendable, and well-executed: Acacia “A” Pinot Noir is a quality wine.

Tasting Notes: Acacia “A” Pinot Noir

Attractive aroma of roses, bright raspberry, and a hint of earth. The palate is equally pleasant, offering flavors of ripe red raspberry, black cherry, a touch of black pepper and mild, sweet earth. Texture is smooth. Acidity is medium, tannins are mild to medium. This is a pleasant, easygoing wine that is OK by itself and better with simple dishes. Try it with mildly seasoned chicken, turkey, or duck; vegetarian cuisine; or mild cheese.

a-7 t-7 b-8 fc-8 v-8 ~ 88 Points

Winery website: Acacia Vineyard

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