A publication of It’s A Winederful Life

LATE FALL 2013: HOLIDAY issue

Celebrate the season!

INSIDE: • For the Birds • Talking Turkey • Thanksgiving with a Spanish Twist • All in the American Family • Crowd Pleasers

Celebrate the Harvest • Bubble, Bubble, Toil and Trouble • Cellar Stockers

Drinking Wisely & Well

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W hen it comes to food and wine pairing, even the most intelligent people can find themselves in a panic. They are concerned that there is one right (and many wrong) choices of wine to serve with their selected menu. Not to worry, such pairings are not so black and white. Moreover, the most important admonition is to drink what you like. However, some wines can more easily complement your fare if a few food-wine pairing prin-ciples are kept in mind. Sparkling wine is always a good option as it is among the most versatile of wines with respect to food matches. It also lends an air of festivity to the occasion and can be served before or at the beginning of the meal as an aperitif as well as to make a nice toast. With a big crowd expected, this is probably not the time to pour a vintage Champagne. However, sparkling wines from Italy and Spain, specifically Prosecco and Cava, can provide a nice alternative with a reasonable price as can those from French regions other than Champagne (i.e. Loire, Bourgogne and Alsace). If you are serving soup, you can match the wine to the soup’s texture and weight. A broth-style soup might pair nicely with a lighter wine, while the heavier weight of a cream soup would be counter-balanced by a fuller-bodied one. Here again, sparkling wine can work well, refreshing the palate between spoonfuls of soup. Another possible approach might be a Riesling or Gewürztraminer. Choosing a slightly off-dry version of these wines will also work well with sweeter side dishes (i.e. candied yams), while the spicy notes can complement spicier dishes. The traditional Thanksgiving feast is replete with turkey, stuffing, cranberries, yams and other assorted casseroles and side dishes. As turkey is a hearty poultry, it can be paired with a fuller-bodied white such as Chardonnay or Viognier or a lighter-bodied red like Beaujolais or Pinot Noir.

For the birds What to pair with the Thanksgiving feast

Drink Wisely & Well

Pinot Noir is very food-friendly, with its complex range of aromas and flavors, light to medium body and lighter tannins that won’t compete with your meal the way a heavier red can. They generally provide notes of cherry or raspberry and violet, often accompanied by varying levels of herbal and earthy characteristics. Falling somewhere in the middle between full-bodied whites and light-bodied reds, a dry, fuller-bodied rosé (usually those of a deeper hue) could equally serve you well. While many people immediately associate pink wines with summer, these wines are a wonderful accompaniment to the Thanksgiving table given their food friendly nature, crisp acidity and red fruit aromas and flavors. Unless they are your absolute favorites and you can’t live without them, you may find that Cabernet Sauvignon and Syrah are fowl-weathered friends, being too tannic and heavy for turkey. These are wines that generally cry out for the protein in beef, which helps to break down those firm tannins. But, if your menu is less traditional and features red meat, proceed accordingly. Of course, there is no wine police — no one will knock on your door to check out whether or not you’ve followed “the rules.” The only true rule is to gather together with friends and family to celebrate the holiday!

We hope you have much to be thankful for and wish you all the best for the holiday season.

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While turkey (the poultry) may grace your table soon enough, you may not have thought about setting your table with wines from Turkey (the country). Yet, there are some wonderful wines being produced there and are worth checking out. Kavaklidere was Turkey’s first privately owned wine producer when it was established in 1929 in Ankara. Today, Kavaklidere is Turkey’s largest producer and was initially the only one to import its wines to the U.S. Despite its size, Kavaklidere is considered to be among the best producers in Turkey. Some of this can be attributed to a decision that the company made in 1993, a watershed moment that winemaker, Ali Başman, points to when Kavaklidere “decided to increase the quality” of its wines through improved technology and viticulture. As a result, the company made significant investments to plant new vineyards and build new winery facilities at their Côtes d’Avanos Vineyard in central Anatolia. In 2005, an additional site was identified in Pendore due to its tufa and volcanic soils, good diurnal variation and 3,000’ plateau. Since 2008, the brothers have partnered with famed enologist Stéphane Derenoncourt to focus on creating quality wines with Turkish grape varieties. Currently, their plantings include indigenous varieties along with international varieties, and three winery facilities located throughout the country. Some of my favorite Kavaklidere wines are the Egeo Rosé (a blend of Cal Karasi, Syrah and Grenache) and the Pendore Okuzgozu produced from the indigenous Okozgoku.

Importer House of Burgundy has long been a supporter of Kavaklidere, but is now also bringing in several other Turkish wineries of interest. Situated near Ismir, Urla Sarapcilik is helping to reclaim ancient vineyards and establish a world class reputation for the Urla region. Aside from indigenous and French varieties, the winery has also focused on Italian grapes, including Sangiovese and Nero d’Avola. The Nero d’Avola makes an appearance in a blend with Urla Karasi, which possess a very floral nose, coupled with a cherry and floral palate. Founded in 2009, Sulva is a family owned wine producer located on the Gallipoli peninsula in the Thrace region. Its winemaking facilities are located close to the vineyards to further ensure quality. Sulva’s Sir 2011 (Turkish for secret) is an interesting blend of Merlot, Karasakiz, Grenache and Cabernet Franc, yielding leather, blackberry, dried herb notes. Corvus Vineyards is making wine on Bozcaada, an Aegean island off the coast of Turkey. While the winery only dates to 2002, viticulture on the island has a 3,000 year history. The Karga White 2011 is a blend of Cavus and Vasilaki with nectarine, citrus and mineral characteristics on the nose and palate. With such a diversity of Turkish wines, you are sure to find one that you’d happily serve with this year’s turkey.

Drink Wisely & Well

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Thanksgiving with...

RIOJA THANKSGIVING FAMILY FEAST

2013 Menu

Duck Breast with Citrus-Sherry Jus Recipe courtesy of

Chow (with duck substitute)

Rioja Root Vegetable Stew Recipe courtesy of

Vibrant Rioja

Chorizo Corn Bread Stuffing Recipe courtesy of

Epicurious

Smoky Mashed Potatoes Recipe courtesy of

Food & Wine Magazine

Green Beans and Mushrooms in Cream Sauce Recipe courtesy of

Simply Recipes

Spanish-Style Carrots and Cauliflower Recipe courtesy of

Food & Wine Magazine

Churros with Spicy Chocolate Sauce Recipe courtesy of

Mod Mex Cooking Vibrant Fiesta Flavors at Home, by Scott Linquist and Joanna Pruess

Apple Empanadas Recipe courtesy of

Spain Recipes

Turkey, stuffing, cranberry sauce and pumpkin pie. Tired of the same old boring Thanksgiving menu? The folks at CRT Padilla cooked up a Thanksgiving dinner menu with a Spanish twist, naturally paired with Spanish wines – the wines from Rioja.

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a Spanish Twist ABOUT RIOJA Located in north-central Spain, along the Ebro River, the Rioja region is made up of three sub-regions – Alta, Alavesa and Baja. While some whites and rosés are produced, the majority of wines are red, blended from some composition of Tempranillo, Garnacha, Mazuelo and/or Graciano. Within Rioja (as in all of Spain), aging requirements for wines and how they are labeled is legally de-fined. For each term, a minimum period in oak and bottle applies, but producers are permitted to, and often do, exceed these minimum requirements. • Cosecha: less than 6 months in oak and bottle • Crianza: 12 months in oak + 1 year in bottle • Reserva: 12 months in oak + 2 years in bottle • Gran Reserva: 24 mos in oak + 3 yrs in bottle There are similar aging terms applied to whites and rosés, but the length of time is generally shorter.

RIOJA TASTING NOTES Muriel VS Blanco 2012, $12.00 This 100% Viura wine was produced solely in stainless steel and offers nice apple, melon and mineral flavors. Vivanco Rosado 2012, $11.00 Blending 85% of Tempranillo with Garnacha, coupled with 12-24 hours of skin contact, accounts for the deep pink color of this fuller-bodied rosé. With intense strawberry and watermelon fruit flavors, this is definitely a wine that can hold its own at the table. Palacios Remondo La Montesa Crianza 2009, $17.00 A blend of Garnacha, Tempranillo and Mazuelo, this wine spends 12 months in American and French oak. The pronounced nose presents with floral, dark fruit and spice, which are echoed on the silky, elegant palate. Marqués de la Concordia Reserva 2007, $16.00 This wine is produced from 100% Tempranillo and aged for 24 months in new French and American barrels. Aromas and flavors of dark red fruit, wood, spice and dried herbs/leafy notes provide some complexity to this wine. Ontañón Gran Reserva 2001, $37.00 This small family producer has been at it since the 1970s, but have only recently begun exporting to the U.S. A blend of Tempranillo and Graciano, there is lots of freshness and almost no loss of color. Rich red berry fruit, well-integrated oak and dried herbs persist throughout its long length.

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ll in the Family: The Evolution of American Cuisine and American wines

Thanksgiving…a national reminder to pause for a moment and recognize the bounty we have in our lives – our families, friends and other loved ones. Most of us will gather around the dining table (and perhaps a card table or two) to commemorate this American tradition. Although the original American Thanksgiving dates to 1621, a few months after the Pilgrims first arrived at Plymouth Rock, the first nation-wide celebration was proclaimed by George Washing-ton in 1789. But, despite this centuries-old tradition of welcoming the harvest season, it has taken a much longer time for American cuisine to be as widely recognized on the dining scene. In fact, as recently as the 1970s, American diners looked to France as the exclusive arbiter of good taste when it came to wine and food (specifically haute cuisine). Thus, all of the top restaurants, especially those in New York, featured French food and French names: La Côte Basque, La Grenouilles, La Caravelle… Consequently, it is not surprising then that an enterprising Italian family would choose to name its restaurant Le Cirque back in 1974. But, Sirio Maccioni was also a pioneer. Creating a new lexicon in American cuisine, the restaurant was the first to invent Pasta Primavera in 1975, followed by the invention of Crème Brulée in 1982. Similarly, the Brennan family sought to establish a high end restaurant in New Orleans in the 1970s. In doing so, they put Cajun and Creole cuisine on the culinary map with their Commander’s Palace restaurant, paving the way for chefs such as Emeril Lagasse and John Besh. Currently, Dickie Brennan & Co is responsible for a long line of other highly- acclaimed NOLA restaurants, including Bourbon House, Tableau and Palace Café.

Moreover, while the Farm to Table concept has become popular in recent years, the idea of sourcing fresh products from local purveyors was recognized early on by Dickie Brennan, Sr. In supporting local bounty, the Brennans currently partner with P&J Oyster Company, Leidenheimer Baking Company, Charles Mumford’s Two Run Farms (grass-fed lamb and other meats) and Covey Rise Farms (duck). Around the same time that families were blazing trails for American cuisine, other families were making equivalent strides in the world of American wines. In this vein, the Mondavi Family has been making wine in California since 1966. Michael Mondavi, originally involved in the Robert Mondavi Winery, now runs Oberon Wines, Isabel Mondavi Wines, Michael Mondavi Family Estate and Emblem along with Folio Fine Wine Partners, in partnership with his wife, Isabel, and their two children, Rob and Dina.

Today, the tradition of American Regional Cuisine is going strong, joined at the table by American wines from California, New York, Washington, Oregon and many other states (in fact, all 50 states can now boast of at least one winery within its borders) as Americans seek to eat local and drink local. With all that our country has to offer, we are blessed with this heritage, celebrating not only American wine and food, but the American spirit.

Drink Wisely & Well

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Crowd pleasers WHITES Concha y Toro Casillero del Diablo Coastal White 2011, Limari Valley, Chile, $12.00 A new addition to Concha y Toro’s portfolio, this floral and tropical fruit-focused wine is slightly off-dry and very easy drinking. Conundrum White 2012, California, USA, $22.00 This wine shows floral, apricot and spice aromas on the nose and palate. Although technically a dry wine, there is some noticeable residual sugar on the palate, which permitted it to work especially well with Thai take-out. Geyser Peak Sauvignon Blanc 2012, California, USA, $11.00 With grapes sourced from throughout California’s north coast, this wine is slightly herbal with grapefruit, pear and honeysuckle aromas. On the palate, it is fresh and clean, with good fruit concentration. Helfrich Riesling 2012, Alsace, France, $15.00 This classic Riesling offers orange blossom and tanger-ine aromas, with refreshing acidity, citrus and pith on the dry palate. Easy to enjoy on its own or at the table. Kaltern Caldaro Pinot Grigio Söll 2011, Alto Adige DOC, Austria, $16.00 A classic Pinot Grigio with smoke, floral and citrus aromas and flavors, with some more depth on the palate due to partial aging in old oak barrels. It is bone dry with high acidity and distinctly mineral in the long finish. William Hardy Chardonnay 2012, South Australia, Australia, $17.00 This wine sees oak during fermentation and aging, which is well-integrated on the nose and palate. Displaying notes of nuts, apple and citrus, it has good weight on the palate and culminates in long length.

REDS Conundrum Red 2012, California, USA, $22.00 This multi-variety blend is bold and powerful with blackberry, blueberry and vanilla aromas. Ripe fruit dominates the full-bodied palate, with oak and spice. Gnarly Head Old Vine Zinfandel 2012, Lodi (CA), USA, $12.00 Produced from 35-80 year old vines, this wine has a pronounced nose of boysenberry, oak and floral notes, joined by raspberry and spice on the palate. In a word, yummy! HandCraft Petite Sirah 2011, California USA, $15.00 Sourced from Lodi fruit, the Petite Sirah grapes are blended with Zinfandel. The wine is smoky with cocoa notes and rich, ripe black fruit. Murphy-Goode Homefront Red 2011, California, USA, $15.00 Blending Syrah, Merlot, Petite Sirah and Zinfandel grapes, this wine has lovely acidity, balancing its lush red fruit and spice. Plus, you can feel good knowing that a portion of the proceeds will go to providing emergency financial assistance to veterans and their families. Tintara Shiraz 2010, McLaren Vale, Australia, $19.00 This New World wine displays Old World character with its spice, leather, dried herb and black cherry aromas, all of which persist on the elegant palate. Undone Pinot Noir 2012, Rheinhessen, Germany, $11.00 Cherry, herbs and wet leaves greet the nose with good acidity and medium weight on the palate. Fruit flavors of cherry, mulberry, cranberry with slight herbal notes dominate the palate.

Hosting at home this holiday? If so, stock up on wines by the mixed case so you’ll be ready when friends and family stop by. Here are a dozen reliable wines with reasonable prices that are sure to please the masses.

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Celebrate the Harvest

B eaujolais Nouveau Day has once again come and gone. Taking place on the third Thursday of November, this annual semi-holiday traditionally marks the day when this wine is released. Produced in a rapid manner, this Gamay-grape wine hails from France’s Beaujolais region and is among the first wines from the just-completed harvest to hit the shelves and consumers’ glasses. Beaujolais Nouveau’s fanfare is led by the power house of Georges Duboeuf. Each year, Les Vins Georges Duboeuf, in collaboration with its U.S. importer Deutsch Family Wine & Spirits, celebrates in style. In a similar vein, several other wineries choose to produce a wine that hits the market soon after harvest such as Macari Vineyards’ Early Wine from the North Fork of Long Island (NY), USA. Produced from 100% Chardonnay, the grapes for the 2013 vintage were picked on September 7 and quickly pressed and fermented with the wine finding its way into the bottle on October 26 and released on November 1. Making wine is a lengthy process that starts not at harvest, but much earlier – from the first swell of buds on the vine. Accordingly, being able to literally taste the fruits of such labor only a few months post-harvest is a wonderful opportunity to rejoice, particularly given the convergence of nouveau wines and Thanksgiving. Georges Duboeuf Beaujolais Nouveau 2013, Beaujolais, France, $10.00 Fresh and fruity with bright aromas and flavors of cherry and raspberry. Macari Vineyards Early Wine 2013, North Fork of Long Island (NY), USA, $17.00 Floral and tropical fruit aromas , this off-dyr wine has notes of floral, peach, and pineapple.

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Bubble, Bubble, Toil and Trouble

Standing over their cauldron in Shakespeare’s 'Macbeth', the three witches stir their magic, bubbling brew. Among the most magical of brews, sparkling wines lend an air of mystique and a sense of celebratory gusto in their effervescent quality. With the fermentation of sugar into alco-hol, heat and carbon dioxide are given off and gen-erally released from the fermentation tank. How-ever, when the energy of CO2 is harnessed into a wine, the result is quite magical. Among the most readily recognized sparkling wines is Champagne, due in part to the creative force and marketing magic behind it. But, as the witches foretold, Macbeth was not of woman born. Similarly, not all sparkling wines are born of Champagne. Champagne is a special wine – special in that it is a wine that comes specifically from a designated wine region in the north east of France, namely Champagne. Thus, while all Champagne is indeed a sparkling wine, not all sparkling wines are Champagne. With its limited geographic area, Champagne is consequently limited in supply. Moreover, Champagne producers have successfully marketed their wines as a luxury product and this, joined with increasing demand, limited supply and expensive processes has pushed up the price on these wines. Vintage sparklers (those produced entirely from grapes grown in a particularly great year) and prestige marquées (i.e. Cristal, Dom Perignon) command even higher prices. Fortunately, despite economist John Maynard Keynes’s lament that, “The only thing I regret is not having drunk more Champagne,” there are a lot of other sparkling wines available, many of which will be less offensive to your pocketbook, while similarly pleasing on your palate.

Although Champagne is often regarded as the gold standard of sparkling wines, many regions produce their own quality sparklers. Those emulating the labor-intensive and time-consuming (lots of toil and trouble) process of re-fermenting the wine in bottle followed by a lengthy ageing on the lees will prove to be the most similar in style and will have aromas and flavors that develop from the process of autolysis, which occurs during the time the wine is spent in contact with the dead yeast cells. Within France, the regions of Burgundy, Loire Valley and Alsace make crémant wines that offer similar enjoyment without the hefty price tag. Outside of France, Italy’s Franciacorta and Trento wines, Spain’s Cavas and some of the higher-end California bubblies will give great pleasure as well. Alternately, other production methods, notably cuve close (aka tank method) produce sparkling wines with fresh fruit aromas and flavors and differ markedly from their Champenois counter-parts. The Italian sparklers Asti and Prosecco/Prosecco Superiore personify this technique. These are much less expensive to produce due to the quick nature of their production, but can provide lovely freshness and fragrance in their own right. Further, their extra dry (which is sweeter than brut) and demi-sec styles can pair well with fruit and lighter desserts as well as with salty dishes such as prosciutto. As we head into the holiday season, there will be a lot to celebrate and what better way to do so than with a glass of effervescent bubbles.

A Primer on Sparkling Wines

Drink Wisely & Well

A SELECTION OF SPARKLERS TO TRY THIS HOLIDAY SEASON U.S.A. Domaine Chandon, Blanc de Noirs NV, California, U.S.A., $18.00 The Domaine Chandon property, located in the Napa Valley, is an American venture of the Moet et Chandon Champagne house. The Blanc de Noirs, which means white from black, is made entirely from red grapes (Pinot Noir and Pinot Meunier) and has a slight salmon tint from its contact with these red grape skins. These grapes also give it some fullness along with its raspberry, spice and floral aromas and flavors. Roederer Estate L’Ermitage 2003, Anderson Valley (CA), U.S.A., $44.00 The top sparker of the estate, also known as a tête de cuvée, L’Ermitage made its debut in 1989 and is only made in the best years. This wine is a blend of 52% Chardonnay and 48% Pinot Noir and spent five years aging on the lees. It shows floral, yeast and citrus notes on both the nose and palate, culminating in a very long length. SPAIN Pere Ventura Cupatge d’Honor 2010 Cava, Penedès, Spain, $29.00 A blend of 60% Xarel-lo and 40% Chardonnay, this wine was created by owner Pere Ventura in memory of his father. Toast and brioche notes greet the nose, joined by butter and minerality on the dry palate. The toast lingers throughout the long length. FRANCE Jalliance Crémant de Bordeaux, Cuvée de l’Abbaye NV, Bordeaux, France, $16.00 While better known for its still wines, the Bordeaux region is permitted to craft Traditional Method sparklers such as this one. Produced from the Semillon grape variety, this wine has a pronounced nose of floral, nectarine and pear aromas with a hint of yeast. It is fresh and fruity on the palate with a nice mousse. Pierre Sparr Crémant d’Alsace Rosé Brut NV, Alsace, France, $19.00 This 100% Pinot Noir sparkler spends 18 months on the lees before disgorging. Its displays aromas of berries, herbs and roses on the nose, which give way to strawberry, pink grapefruit, blossom and mineral on the palate. Le Noble Blanc de Blancs NV, Champagne, France, $56.00 As a Blanc de Blancs (white from whites), this Champagne is 100% Chardonnay. Aged on the lees for four years, the wine displays aromas of toast, brioche and buttered croissant, before expressing more yeasty and citrus flavors on the palate, along with crisp acidity and long length. Champagne Jeeper Cuvée Grande Réserve Brut NV, Champagne, France, $40.00 Another 100% Chardonnay Champers, this wine is made up of grapes carefully selected from 11 different vine-yards. Dry with high acidity, mineral and citrus notes persist on the palate. ITALY Vincenzo Toffoli, Conegliano-Valdobbiadene Prosecco Superiore Extra Dry, Veneto, Italy, $19.00 A family-owned winery established in 1964, the winery is presently run by Santo Toffoli, his daughter and other members of the Toffoli family. Produced from 95% Glera and 5% Verdiso, this wine has medium intense aromas of peach and floral which are repeated on the off-dry palate, with vibrant acidity and long length. Ca’ del Bosco, Franciacorta Cuvée Prestige NV, Lombardy, Italy, $50.00 Considered to be one of the top producers in Franciacorta, Ca’ del Bosco was established in 1968 by Maurizio Zanella. A blend of 75% Chardonnay, 15% Pinot Nero and 10% Pinot Bianco, this full-bodied wine has been bottle aged for a minimum of 28 months with rich, toasty notes on the nose and palate. A slight nuttiness lingers in the long finish. Zonin Rosato Castello del Poggio NV, IGT Pavia, Italy, $13.00 A blend of Moscato and Pinot Nero, this unusual Italian sparkler has cherry, berry and floral aromas and flavors. On the palate, it is medium sweet with sufficient acidity to balance the sweetness. A perfect pairing with light desserts such as tiramisu.

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VxÄÄtÜ fàÉv~xÜáM What to give all the wine-loving folks on your list? ‘Tis the season to be jolly and what better way to celebrate the season than with the gift of wine. With this gift-giving guide, you are sure to find the perfect gift for everyone on your list.

W hile wine can certainly be a pricey item, compared with a lot of luxuries, it doesn’t seem so expensive. That $100 bottle of wine is a big splurge, but in contrast to a $500+ pair of Manolos or a $1,300 Hermes handbag, it is much more reasonable. And, of course, a bottle of wine can be shared with friends and family. Moreover, great wine can be found at a wide variety of price points and the gift of wine is nearly always appre-ciated. Wine is meant to be enjoyed and lends an air of festivity to any occasion, even if it’s only last night’s leftovers. Here are some suggestions to get you started as you make your list and check it twice. Host/Hostess Gift ($10.00-$25.00) The holidays bring a flurry of parties and visits with friends and family. Don’t arrive empty-handed, but do take note: Miss Manners advises that guests should not expect their hosts to open a gift of wine that evening, unless this has been pre-arranged as the wine selection may not match well with the menu. Accordingly, when selecting a wine to bring as a host/hostess gift, make sure that it is something you are willing to give without sharing in the tasting. However, a dry rosé (look for ones from Southern France such as Provence or Côtes-du-Rhone) or Pinot Noir (for more affordable options look to New Zealand) have the propensity to pair well with a wide variety of foods, so these could be great additions to the table, if the recipient does choose to open the bottle right away. Or, choose the celebratory feel of a sparkling wine.

Mas de Cadenet Arbaude Rose 2012, Côtes de Provence, France, $15.00 The Négrel family’s estate is situated near Aix-en-Provence. The Arbaude cuvée is a blend of 70% Syrah, 15% Carignan and 15% Cabernet Sauvignon and displays melon aromas and flavors with vibrant acidity, slight citrus pith and minerality on the elegant palate. Meomi Pinot Noir 2012, Monterey, Santa Barbara and Sonoma Counties (California), USA $22.00 Hailing from California’s coolest counties (with respect to the weather), this wine presents floral, cassis and herbal notes on the nose with lush fruit on the palate. A nicely made Pinot for the price. Côté Mas St. Hilaire Crémant de Limoux Brut NV, Languedoc, France, $16.00 A blend of 60% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir and 10% Mauzac, this sparkling wine offers some slight yeast, along with apple peel and citrus, on the nose and palate. It has a creamy mousse with high acidity and a long, but clean, finish, with nice elegance. Business Associate or Acquaintance ($15.00-$50.00) You have to get a gift for someone you don’t know very well. You don’t know their wine preferences, but the obligation to give a gift can’t be ignored nor do you want to just grab the first thing off the shelf. Look for less expensive wines produced in well-regarded re-gions during good vintages such as a Bordeaux from 2010. Also, consider up-and-coming wine regions such as Southern Italy or Portugal for great quality and value. Donnafugata Lighea 2012, IGP Terre Siciliane, Sicily, Italy, $18.00 This dry Zibibbo (aka Moscato) offers up heady floral and citrus aromas on the nose. The medium-bodied palate has floral, tangerine and pineapple flavors with high acidity and long length. Château Paveil de Luze 2010, Margaux, France, $35.00 Bringing together 70% Cabernet Sauvignon and 30% Merlot, this rich wine displays notes of perfume and candied red fruit, with flavors of red fruit, black fruit and oak, along with full body and firm tannins.

Drink Wisely & Well

T Zift Ziving Zuide Trefethen Family Vineyards, Cabernet Sauvignon 2007, Oak Knoll District of Napa Valley (California), USA, $45.00 John and Janet Trefethen produced their first wine in 1973; today they are joined by their children, Loren and Hailey. With black fruit, oak and spice flavors, coupled with good acidity and firm tannins, this wine can be enjoyed for years to come. Good Friend ($25.00-$75.00) Let someone know you think they are very sweet… with the gift of a dessert wine. Late harvest, ice and botrytized wines (such as Sauternes and Tokaji d’Aszu) are a great way to finish off a meal without the weight of a heavy piece of pie or cake. Alternately, a single vineyard or Reserve wine shows you went the extra mile to give them something out of the ordinary. Villa Maria Taylors Pass Vineyard Sauvignon Blanc 2010, Marlborough, New Zealand, $28.00 This wine is slightly subdued (for a New Zealand Sauvignon Blanc) on the nose, with concentrated aromas of quince, citrus and herbs. On the palate, it has high acidity and complex flavors of quince, citrus, herbs, green pepper and black pepper. Cecchi Villa Cerna Riserva Chianti Classico 2009, Tuscany, Italy, $30.00 A blend of 95% Sangiovese with 5% Colorino, this wine is aged in oak for 14 months and further refined with an additional 10 months in bottle. Rich and opulent, but still very elegant, this wine displays classic aromas and flavors of cherries, oak and tomato leaf. Château Piada 2006, Sauternes, France, $55.00 Relying almost exclusively on Semillon, 1% Muscadelle was added to the blend. The intense nose yields notes of apricot, honey, citrus and spice. Great Friend or Family Member ($50.00-$150.00) The holidays come but once a year and you want to let your dear friend or loved one know how much you appreciate them. Selecting a vintage date with sentimental meaning – a person’s birth year, anniversary date or the year you met – can enhance the gift of wine even further.

Check out a vintage chart to see what wines were age-worthy and are still drinking well; then, turn to a reputable store that carries older vintages to find that special bottle. Or, seek out an unusual blend or region to pique their interest. Reichsgraf von Kesselstatt Josephshofer Riesling Kabinett 2012, Mosel, Germany, $26.00 As a member producer of the Verband Deutscher Prädikats, Kesselstatt produces this wine from grapes harvested from a classified vineyard (Josephshofer) as indicated by the phrase VDP Grosse Lage on the label. Aromas of citrus, floral, apricot and a hint of honey greet the nose. The palate is slightly off-dry, with high acidity, medium body and flavors of Asian pear, apricot, citrus, honey and spice with long length. Montrevetrano Colli di Salerno IGP 2009, Campania, Italy, $75.00 Reclaiming her family’s vineyard land in the Campania region, owner Silvia Imparato first produced this wine in 1985, quickly establishing it as an iconic wine. Bringing Cabernet Sauvignon, Merlot and Aglianico together, this wine shows some development on the nose with dried herbs and dried red fruit, giving way to riper, fresher cherries and herbs on the palate. Numanthia Termanthia 2010, Toro, Spain, $150.00 Founded in 1998, the Numanthia estate is situated in Toro’s province of Zamora. The wine is produced from 100% Tinta de Toro, a local synonym for Tempranillo and spends 21 months in barrel. With only 6,000 bottles (that’s bottles, not cases!) made, this wine displays dried herbs, plum, tropical fruit aromas with bright acidity, ripe tannins and flavors of strawberry, plum and dried herbs, culminating in long length. Moët & Chandon Brut Rosé 2002, Champagne, France, $80.00 From the highly regarded 2002 vintage, this is a big, yet austere wine that still needs some time to evolve to truly shine, although it was showing beautifully already. Toast and biscuit aromas dominate the nose, along with a slightly oxidative note. The dry palate is lean with yeast, toast and fresh berry flavors.

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