Table and Vines

We are featuring two red wines this week that will appeal to both the delicate and bold palate.
Anne Amie Vineyards from Willamette Valley, Oregon has produced a Burgundian blend of Pinot Noir and Gamay that is delicate cherry fruit with a mineral finish and a pleasant spice.

La Storia Zinfandel from Trentadue Winery in Sonoma County shows up with powerful dark fruits of blackberry and plum with smokey, vanilla and toasty notes from 20 months aging in American and European oak.

Seeing as this is an Italian dish, we will choose the wine accordingly. Try an Arneis from the Piedmont region. Floral with notes of stone fruit, this medium body wine touched with minerality will complement the light yet hearty style of this recipe.

I think something French would go perfectly with this, specifically from Burgundy. Chablis (100% Chardonnay) has the body and weight to stand up to the creaminess of the dish, as well as the chalky minerality that provides a welcoming clean finish.

Alternatively, another wine from Burgundy is Aligote. This grape, often referred to as the ‘other white grape’ of Burgundy is grown in much smaller production but offers a lovely experience for the wine lover. A mix of apple and lemon notes, it hits the palate with brightness and a pleasantly dry finish.

Roast chicken is one of those meals that allows for versatile wine selections. In the summer, I might choose a chilled rosé while in the winter, a Chanti. Chardonnay or Chablis is always a great selection as well. I would say to either pick a familiar favorite or try something completely new!

This week we are featuring a garnacha from Bernabeleva Camino de Navaherreros. A slightly lighter style than typical garnacha with notes of spice, herbs and lovely red fruits. This medium-bodied wine is complex and with a balanced minerality and refined tannins.

There are lots of wines to pair with pizza, largely depending on the toppings, so go with what you like. Our featured wines this week are great selections.

Santa Francesca Pinot Grigio: Light body with notes of apple and pear.
Vegas Altas Tempranillo: Fresh, unoaked with notes of cherry and strawberry.

A lovely white wine from the same regions would be perfect. This week we are tasting the Famille Perrin Cotes du Rhone Blanc Reserve. A blend of grapes including Grenache Blanc and Viognier, the wine shows fresh notes of citrus, peach and flowers and has a mineral, savory palate. A perfect compliment to this dish!

Going with the theme, Pinot Noir is the perfect fall wine. It provides a berry-cherry fruitiness with subtle oak influence and a medium body/tannin finish. It’s like putting on a flannel in the evening just to take the chill off.

We are featuring a great Pinot from the Alsace region of France, known for its high elevation vineyards, cool growing conditions and complex characteristics. The Sophie Schaal Pinot is a show of black fruits, cherries and the vanilla toast of French oak barrels. The well-balanced wine combines a sturdy acidic structure with smooth tannins and a long warming spice finish.

Staying in the region of Apulia (Puglia), Primitivo is the primary red wine. A cousin of Zinfandel, this wine is jammy and fresh and shines when paired with meat dishes. For whites, try a Falanghina from the nearby region of Campania.

This week’s featured red is also a great choice for this recipe. Tannat from Uruguay is a bold, full-bodied red that has the aroma of plum, currants and blackberries. On the palate, spice and licorice combine with chewy tannins to complete the robust profile of this wine.

Grilled steak….big red wine. This week we are featuring a lovely wine from the Douro region of Portugal. Vinhas de Xisto is a powerful wine, with jammy dark fruits, spice and earthiness. Firm tannins are balanced with some minerality to showcase the best characteristics of Douro wines.