More Thanksgiving Wines

ThanksgivingThanksgiving is behind us, but we bet we’re not the only ones still eating leftovers! So here are some more wines to pair with turkey, in addition to the ones we told you about before the holiday.

Again, these are wines that were sent to us to sample over the holidays. Thank you to the wineries who shared their bounty!

screen-shot-2016-11-26-at-5-23-05-pmJoseph Phelps Vineyard 2014 Sonoma Coast Pinot Noir ($55)
This is the 10th vintage of Pinot Noir sourced from two of the winery’s estate vineyards in Freestone, CA — 51% from the Quarter Moon Vineyard and 49% from the Pastorale Vineyard.

The 2014 Pinot Noir is a powerful combination of fruity and savory, with earthy notes and flavors of black fruit and spices. Enjoy it now (with decanting) or over the next five years. From the winemaker:

“The 2014 Pinot Noir showcases aromatic red fruit, fragrant violet and savory spices. Fresh and focused on the palate with concentrated red raspberry and cherry, currant, baking spices and a hint of smoked meat. Nicely textured with firm acidity and a lingering finish.”

screen-shot-2016-11-26-at-6-11-45-pmCraggy Range Te Muna Road Vineyard Pinot Noir 2013 ($45)
We loved (and wrote about) the 2009 vintage of this beautiful New Zealand Pinot Noir, so we knew we wanted to open the 2013 vintage with our Thanksgiving feast. It received a unanimous thumbs up from everyone at the table — an elegant, silky, smooth and complex wine from the Martinborough wine region of New Zealand. This Pinot is stellar, featuring smoky, earthy and savory aromas and flavors. From the winemaker:

“Deep brick red colour. Vibrant aromatics of red and black cherries, rose petal, sandalwood and wet earth. On the palate, fresh red fruits and fine dry tannins provide a soft yet complex finish.”

We were fortunate to visit Craggy Range during a trip to New Zealand in 2014, and the people in the tasting room were as lovely as the wines.

screen-shot-2016-11-26-at-5-51-12-pmSequoia Grove Chardonnay 2015 ($30)
We enjoyed the 2013 vintage of Sequoia Grove Chardonnay with cilantro-lime prawns on the deck on a warm summer evening. But we recently discovered that this food-friendly Chardonnay also pairs well with many Thanksgiving side dishes.

Somehow, it’s rich and creamy, with light custard flavors — yet also refreshing with citrus zest, which will complement the heaviness of a holiday meal. We found it a little to oaky for our palates, but we know people who will absolutely love it.

And if you’re finished with turkey leftovers, pair this Chardonnay with seafood or cheeses.

Cheers!
Margot and Dave

Thanksgiving Wines

ThanksgivingWondering what wines to pour over the Thanksgiving holiday? A special bottle to take to a family dinner or an evening with good friends?

Below are some wines that were sent to us to sample in time for the holidays. Thank you to the wineries who shared their bounty! We think all of these wines would pair well with different courses of a Thanksgiving feast.

img_0323Feudo Maccari 2013 Saia Nero d’Avola ($25)
Nero D’Avola is a perfect pairing for the main course, whether you go with traditional turkey, holiday roast or even rack of venison. Or before the meal, you could also serve it with a charcuterie board of smoked meats, cheeses, olives and dried fruits. The wine opens up with aromas of espresso and black plum, followed by juicy ripe cherry, sweet spices and a long finish. Simply lovely. Be sure to decant it for a few hours before serving. This vintage received a score of 90 by Wine Spectator and Wine Enthusiast. Nero D’Avola is the most widely planted grape in Sicily.

img_0321Willamette Valley Vineyards 2012 Pinot Noir ($55)
This delightful medium-bodied Oregon Pinot Noir features spicy, earthy notes, along with Thanksgiving flavors of cranberry, tart cherry and savory pumpkin. Sourced from old vines in the Willamette Valley, this is one powerful wine that will pair well with any mushroom-based side dishes or butternut squash.

Willamette Valley Vineyards 2015 Pinot Blanc ($24)
We love the minerality of this Pinot Blanc, which has a beautiful nose of pears, oranges and other citrus notes. We would typically enjoy this as a summer sipper on the deck, but we also think this would go well with your Thanksgiving salad or even with turkey and stuffing, if you prefer white wine.

img_0324Terra Di Montenegro 2012 Toscana ($35)
Another wine from Italy caught our attention, because we first experienced wines from Monteverro in August. This full-bodied beauty blends Cabernet Sauvignon (50%) with Cabernet Franc (30%), Merlot (15%) and 5% of Petit Verdot to round out the flavors.

Dark ruby in color, the wine opens with black cherry and cassis, with a bit of spice and fresh ripe fruit on the palate. If your main course is steak or roast beef instead of turkey this year, this Bordeaux blend is for you. Wine Spectator gave this wine 90 points.

Enjoy your holiday feast – and have a wonderful, safe Thanksgiving with your family and friends.

Cheers!
Margot and Dave

Fantastic Value Wines – Columbia Crest H3+

img_0191We’ve been fans of H3 Cabernet Sauvignon since Columbia Crest Winery sent us samples of the 2012 vintage a couple of years ago. We ended up buying cases of this extremely good value wine during the year, and the pattern continued for the 2013 vintage. Columbia Crest recently sent us samples of their 2014 lineup, and we are happy to say that their winning streak continues.

Columbia Crest H3 Cabernet Sauvignon 2012, 2013, 2014 ($15)
We recently decided to taste through a vertical of H3 Cab Sauv. Not surprisingly, the 2012 was the most complex of the three vintages, and drinking very nicely with a couple of extra years under its belt. But to us, at this vertical tasting, the 2013 was the clear winner. That being said, the new 2014 release is lovely, showing promise of outperforming both previous vintages. We can’t wait to try it again in about six months – we have a feeling it will end up being our favorite. Enjoy this wine with almost any beef dish, hearty pasta or even before a meal with strong cheese.

Other new releases sent to us were:

Columbia Crest 2014 Limited Release Gold Red Wine ($12)
Every year, this limited release wine is popular for the Thanksgiving table. (You also could pair it with grilled meats and vegetables.) Columbia  Crest’s winemaker sets aside a couple of barrels of wine each year that represent what he considers to be the gold standard vineyards and grapes in the Columbia Valley. This year’s blend combines Cabernet Franc (45%) with Syrah (36%), Malbec (17%) and other varietals to round it out. As you can tell by the grapes in this blend, you’ll find a big, rich and flavorful glass of delicious.

Columbia Crest 2013 H3 Les Chevaux Red Wine Horse Heaven Hills ($15)
Named after the horses (Les Chevaux in French) that once roamed Horse Heaven Hills, this is a lovely, vibrant red blend of Merlot (59%), Syrah ($36%), Viognier (4%) and Cab Franc (1%). You can enjoy this with strong cheeses such as blue or stilton, or with well-seasoned pepper steaks, beef stew or lamb.

Columbia Crest 2014 Grand Estates Cabernet Sauvignon Columbia Valley ($12)
This is a great value estate Cab to pair with beef tenderloin, hearty pasta, blue cheese or chocolate. This wine features dark fruit, a wonderful mouthfeel, and a smoothness, complexity and structure not often seen at this price point.

Columbia Crest 2015 H3 Sauvignon Blanc Horse Heaven Hills ($15)
We’ve enjoyed previous vintages of this Sauv Blanc as a summer sipper on the deck, but this fall, we tasted it on a rainy, windy day, paired with garlic prawns, and it was delicious. The Sauv Blanc features citrus notes and crisp minerality, just the way we like it. You can also pair it with halibut, crab or quiche.

Columbia Crest 2014 Grand Estates Chardonnay Columbia Valley ($12)
If you like Chardonnay with creamy, buttery notes, with a bit of creme brûlée and butterscotch, this one is for you. Interestingly, 22% was fermented in stainless steel, which brings a freshness to the taste as well. Where we live, Chardonnay pairs well with fresh crab in August and September, or crab cakes all year round, along with chicken pot pie or pork tenderloin.

Any of these wines would be paired well with different Thanksgiving dishes — and at these prices, you can stock up for the whole family!

Cheers,
Margot and Dave

Stag’s Leap at Semiahmoo

img_0136We’ve been fans of Stag’s Leap wines for years, so we were delighted to find out the winery was holding a dinner on Nov. 3 at nearby Semiahmoo Resort. What an evening of taste sensations!

Chef Bruno paired each of Stag’s Leaps wines with a delicious five-course meal, while Kirk Grace, Stag’s Leap director of California vineyard operations, talked about the winery’s history and  winemaking. He made time to talk to everyone throughout the evening, and we learned that Stag’s Leap is one of California’s earliest wine estates, growing grapes in Napa Valley since the 1880s.

img_0150We enjoyed the company of two couples from Semiahmoo and Bellingham at our table, with a beautiful sunset forming a backdrop to the festivities at the scenic resort.

We are fortunate to live in this beautiful part of Washington state, and so close to friends and family in B.C. too.

Now onto the explosions of tastes that we enjoyed that night!

First Course: In a word, heaven.
Maple Cured Sockeye Salmon, Smoked Salmon Roe Pickled Cucumber, Red Miso Mayonnaise
— 2015 Stag’s Leap Wine Cellars “Aveta” Sauvignon Blanc, Napa Valley, CA

img_0137Second Course: A wonderful pairing
Pan Seared Neah Bay Black Cod Penn Cove Mussels “Paella”
— 2014 Stag’s Leap Wine Cellars “Karia” Chardonnay, Napa Valley, CA

Third Course: A lovely red blend
Foie Gras Terrine, Candied Purple Grapes
Sour Apple & Charred Blood Orange
— 2013 Stag’s Leap Wine Cellars “Hands of Time” Red Blend, Napa Valley, CA

img_0147Fourth Course: Absolutely delicious – our favorite course and favorite wine
Japanese Wagyu Beef Tenderloin
Black Truffle Spätzle, Chanterelles, Red Wine Jus
— 2013 Stag’s Leap Cellars “Artemis”, Cabernet Sauvignon, Napa Valley, CA

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Dessert: Yummy!
Warm Roasted Plum Tart, Pomegranate Sauce
— Chateau St. Michelle Late Harvest Ethos Riesling, WA

Congratulations to Stag’s Leap and Semiahmoo Resort for a special evening.

This event was part of the resort’s Vintner’s Dinner Series.

Cheers!
Margot and Dave