An expert guide to red and white Thanksgiving wine

Thanksgiving is one of the biggest drinking days of the year with glasses of wine flowing faster than water. While you might expect the big red names, like Cabernet Sauvignon and Bordeaux, to steal the day, the diverse mix of food actually calls for something a bit tamer and less full-bodied. Do you really want to overpower all the delicious flavors of turkey, mashed potatoes, cranberry sauce, bread stuffing, yams and whatever else your crazy aunt makes?

There isn’t one perfect wine that can balance all the flavors, however, a few red and white wines stand out as excellent choices for Thanksgiving dinner’s expansive flavor profile.

 

White wine for Thanksgiving dinner

The key is finding white wines with well-balanced acidity. Whether you want fruity, sweet or dry is really up to you. The three best options are:

 

Riesling – This white wine is known for its clarifying acidity and strong fruit aromas of apricot, honey-crisp apple and Meyer lemon. It complements many of Thanksgivings’ core dishes like turkey, potatoes and stuffing. Some of the best Rieslings come from Alsace and Germany, with Washington State leading for US varieties.

Recommended wine: Dr L Riesling – 750ml – $8.99

 

Pinot Grigio – This is another white wine known for its high acidity and primary fruit flavors of apple, lemon and white nectarine. It cuts through the strong garlic and onion flavors found in many Thanksgiving stuffings, turkeys and gravies, and complements high-fat dishes like green bean casserole. You can opt for a refreshing Italian Pinot Grigio or go with a round, sensuous Pinot Gris from California.

Recommended wine: J Vineyards Pinot Gris – 750ml – $10.99

 

Chardonnay – The final white wine on our list is the most recognized grape of the group and is best known for its vanilla and oaky flavors, buttery finish and medium acidity. An oaked Chardonnay is great as a pre-dinner drink while an unoaked version is a surprising complement to a big plate of turkey and gravy. Top Chardonnay options come from California, Australia, and France.

Recommended wine: Kendall Jackson Avant Chardonnay – 750ml – $11.99

 

Red wine for Thanksgiving dinner

The key is finding red wine varieties with low tannins and a less full-bodied feel that won’t mask the dinner flavors. The three best options are:

 

Pinot Noir – This red wine is a perennial favorite at the Thanksgiving table. It’s a perfect balance of subtle earthy undertones, light red berry fruit flavors (like cranberry), and mushroom and vanilla aromas. Because it pairs so lovely with so many foods, it’s ideal for the vast holiday spread. You really can’t go wrong with any Pinot Noir from France or the United States.

Recommended wine: Sean Minor Carneros Pinot Noir – 750ml – $15.99

 

Beaujolais Nouveau – This red wine is a lighter, fruiter variety that is practically tannin-free. It is best served chilled and tastes great with the warm, herby dishes of Thanksgiving. It’s also released every year at the end of November, just in time for the big meal. Beaujolais Nouveau only comes from that specific region of France and if you can’t find one of the Nouveau varieties, any Beaujolais will usually do.

Recommended wine: Georges Duboeuf Beaujolais Nouveau – 750ml – $7.99

 

Zinfandel – This red wine is more full-bodied than the others on this list, but still manages to maintain an excellent balance of tannins, acidity and berry fruit flavors. If you’re looking for a more sophisticated, fuller red to accompany your Thanksgiving plate of turkey and stuffing, this is our recommendation. The ones from Napa and Sonoma Valleys are hard to beat.

Recommended wine: Cline Ancient Vines Zinfandel – 750ml – $10.99

 

Browse our full selection of white and red wines, sparkling wines and dessert wines, as well as our November Wine Specials, to find the perfect ones for your Thanksgiving meal. And remember: as with any holiday meal, any wine, beer or cocktail that brings the family together is an excellent choice! Happy Thanksgiving to you all!

 

3 Common Misconceptions About Sulfites in Wine

There is so much to love about wine. It makes a graceful pairing with fine dining, is a lovely gift for a host, and has a marvelous array of intoxicating flavors. Yet drink too much of it and we’re quick to blame one aspect of wine we know little about: sulfites.

Sulfites, or sulfur dioxide, are chemical compounds that occur naturally during the winemaking process. They develop during fermentation and help the wine preserve flavor, color, and character by preventing oxidation and thus keeping the wine tasting like… wine (and not vinegar).

Misconception #1: European wines don’t have sulfites

Since sulfites occur naturally in the winemaking process, all wines have sulfites. The only reason you think European wines lack sulfites is because they don’t specifically mention it on the bottle. The reason why American wines say “Contains Sulfites” on the label is because some people are allergic to sulfites and have severe allergic reactions. It is simply precautionary, not unique. So the whole idea of choosing a European wine over an American one to avoid sulfites is simply a result of this prolonged myth.

Misconception #2: Sulfites are the reason for your ‘wine hangover’

Now that you realize all wines have sulfites, this brings us to the most common misconception and one that is simply not true. Sulfites are not responsible for your hangovers. It is convenient to blame these invisible-to-the-naked-eye chemical compounds, but they shouldn’t be your scapegoat any longer. The real reason for your hangover lies somewhere between drinking too much, drinking too quick, being dehydrated, reacting to histamines, and some other reason that your doctor could explain much better.

Misconception #3: There are fewer sulfites in white wine

This final misconception is probably the most backwards one of all. The amount of sulfites in wine certainly varies, with some wines containing more than others. In general, dry red wines, such as Merlot and Cabernet Sauvignon, tend to have lower levels of sulfites. Sweet white dessert wines, like those made from Muscat, tend to have higher levels of sulfites (surprise!). While these assignments are generally true, note that many winemakers manually add more sulfites to maintain the wine’s particular features. That’s why you can never definitively say how many sulfites are in any one wine. Only organic wines guarantee that no sulfites have been added, but levels still vary.

The next time your friend picks up a bottle of white wine to “avoid those sulfites in red wine”, just smile and point him or her to this blog. And if for some reason you still intend to limit the sulfite level in your upcoming wine search, then the best place to start is with dry, organic reds.

Thanks for reading and stop by Vinnin Liquors soon to pick up a bottle of wine… with sulfites!

 

Vin Santo – The Perfect Final Touch

 

Is there anything better than a fine Italian dinner? Of
course there is: one that finishes with a biscotti and a glass of Vin Santo.

Vin Santo, with its notes of raisin, honey, nut and cream,
is the traditional velvety dessert wine of Tuscany.  Its proper place is at the very end of the meal, after
espresso. The biscotti is meant to be dipped into the wine. It is the perfect
final touch to punctuate a great dining experience.

Vin Santo, which means holy wine, was first used
ceremonially in religious masses during the Renaissance, but it was not long
before it graced the dinner tables of Tuscan families. From there it spread
throughout Italy, Greece, and eventually became a staple of the Russian
Orthodox Church.

For hundreds of years Italian winemakers have been
harvesting grapes in the fall, most commonly trebbiano and malvasia, and drying
them indoors across straw mats or hung from racks. This process, called
desiccation, dehydrates the grapes and concentrates their natural sugar
content. The amount of residual sugar increases with the length of the drying
period. Usually fermentation begins during the following spring and then the wine
is aged in oak barrels. This oak aging further softens and sweetens the wine
while enhancing its color. In most regions four years in the barrel allows the
wine to be called riserva (reserve).

This wine is now made in many Italian regions with several
variations. Some less sweet versions are served like dry sherry. Others feature
50% or more sangiovese,  a red
grape, and make a dessert rose called Occhio Di Pernice, Eye of the Partridge.
Still, it is the original version with its golden amber hue that satisfies best
at the end of meals.

Centuries ago, friars sometimes administered the leftover
wine after mass to members of their flock that needed healing. We can’t vouch
for the healing powers of Vin Santo, but we can promise it will provide a
wonderful taste experience at the end of dinner.

For an excellent example, try splitting a 375ml bottle of Antinori Santa Cristina Vin
Santo with family and friends after your next special dinner.  You can find the bottle at Vinnin
Liquors, along with other great Vin Santo varieties!

A Grape By Any Other Name – Sauvignon vs. Fume Blanc

 

The calendar tells us that warm weather is here to stay,
providing perfect opportunities to drink chilled Sauvignon Blancs and Fume Blancs.
It also gives us a chance to answer a frequently asked question: What is the
difference between these two wines?

The answer:  there
is no difference, but there is a story.

Back in the 1960’s Robert Mondavi had plenty of Sauvignon Blanc
vines, but no market to sell them to in the United States. The grape was
unpopular here and the wines that were made with it were often overly sweet or
thin. Mondavi had plenty of experience drinking the drier wines made with
Sauvignon Blanc grapes in France and bottled as Sancerre, Poully-Fume and Blanc
Fume. He knew he could produce appealing wines of this style, but he wasn’t
sure he could overcome the stigma attached to the grape name in this country.

His solution was simple:  make up a new name.

The name he chose was Fume Blanc, and soon wine buyers were
asking for and enjoying this new and different wine. Of course, if Mondavi’s
wine wasn’t delicious, the new name would have been no help. However, just as
he predicted, consumers fell in love with this dry, oak-aged wine and an old
grape became a new star under its invented moniker.

Mondavi did forget one important thing, though. He never
trademarked the name. Soon other California winemakers were bottling there
Sauvignon Blancs and selling them under the name Fume Blanc.  Though he didn’t get to keep the name to
himself, Mondavi did succeed in popularizing the Sauvignon Blanc grape in the
United States. This spring and summer, as you lift your chilled Sauvignon Blanc
to your lips, whether the label says Fume Blanc, Sancerre, Poully-Fume or the
grape name itself, give a toast to Robert Mondavi. His efforts helped put that
wine in your glass.

If you’re looking for a recommendation for this spring or
summer, try one of these excellent white wines, all of which can be found at
Vinnin Liquors:

• 2012 Celestin Blondeau Sancerre, Loire, France –
  $16.99
• 2013 Tohu Sauvignon Blanc, Marlborough, New Zealand –
  $10.99
• 2013 Joel Gott Sauvignon Blanc, California – $9.99
• 2012 Ferrari-Carano Fume Blanc, Sonoma County,
  California – $11.99
• 2011 Chateau St Jean Fume Blanc, Sonoma County,
  California – $10.99

What’s your favorite Sauvignon Blanc… or Fume Blanc… or Sancerre… or Poully-Fume? We’d love to know – just tell us below in the comments!

The Latest Trends in Drink – 2014

 

We get excited pretty easily at Vinnin Liquors and this year
it’s quite easy to see why.  Craft
beer continues to expand, new wineries are popping up all over the country, and
liquor is finally having its heyday.
Speaking of liquor, many people are calling this era the ‘Second Golden
Age of Cocktails’ and it makes sense: new cocktail bars are sprouting up in
cities from Boston to Austin, old hat brands are being pushed aside on the
liquor store shelves by small batch distilleries, and innovative cocktail
recipes are flourishing on restaurant menus.  The year 2014 is building up to be a great one and there are
numerous new drink trends appearing all around us.

Amazing Artisanal
Spirits

Locavores are noticeably ecstatic about this trend where
artisans are opening new small-batch distilleries and bringing back the
character and style of local hand-crafted spirits.  One of our personal favorites is Bully Boy Distillers, Boston’s
first craft distillery (since Prohibition) who just stopped by Vinnin Liquors
last week to offer a tasting to our customers!  Their rum, whiskey and vodka are the epitome of amazing
artisanal spirits and we look forward to more local guys just like them!

Simplicity is Key

There was a time when creating a cocktail meant having an
entire shopping list of ingredients.
Fortunately, that’s no longer the case and many bartenders are paring
down their lists this year to focus on only a few high-quality ingredients,
allowing the true flavor of each component to shine through.  If you’re looking for some deliciously
simple cocktails that are easy to make, check out our Spring
Cocktail Recipes.

Tequila Tequila!

For the average night owl, tequila is still a drink that
comes in one form:  a shot
glass.  Yet tequila is such a
versatile drink and is no different than any other liquor when it comes to enjoying
a late-night sipper or crafting superior cocktails.  As for sippers, try the Diabolique
Mxto Infusion for $37.99 or El Mayor
Blanco for $24.99, both available at Vinnin Liquors.  As for cocktails, the Perfect Margarita
is a familiar option, but there are plenty of other incredible recipes,
including the Agave
Kiss and the Envy, that latter of which is electric blue thanks to a happy
splash of blue curacao.

Sweeter Wines

Driven by the rise in millennial wine drinkers, sweeter wine
grew in popularity in 2013 and will continue to do so in 2014.  From Italian Moscato to Niagara ice
wines, the sweet tasting wines are enjoying unprecedented growth and pleasing
palates, both novice and refined.
As we head into spring and summer, the warmer weather will surely make
us all grab for a glass of sweet delight!
If you’re looking for some recommendations, try Franco Amoroso Moscato for $10.99 and Inniskillin Vidal Ice Wine for $39.99, both available at Vinnin
Liquors!

Do you know of any other popular new trends in drink?  We’d love to hear about them in your comments below!

Discover Ideal Wine & Cheese Pairings

 

With all the different cheeses and wine varietals in the
world, it can be a monumental task to try to pair one with the other.  There
are many factors at play, including acidity, fat, texture, and tannins, which
determine which cheeses taste best with which wines.  So when the correct wine is paired perfectly with a
delicious cheese, it can be a very rewarding experience.

Below, we simplify the pairing puzzle by breaking down cheeses
into four groups and giving the correct wine to pair with the corresponding
cheeses within that group.

Bloomy Cheese = Sparkling or White Wine

A bloomy cheese is a rich, creamy cheese with a soft rind,
such as Brie, and it pairs well with a sparkling wine or a crisp white.
Camembert goes great with Champagne while Chardonnay partners better with
Brie.  Robiola tastes amazing with a sparkling white from California and
Pinot Blanc pairs nicely with Taleggio.

Hard Cheese = Red Wine (mostly)

Hard cheeses are stiff and usually sharp and/or salty and
typically match up better with a red wine.  A Merlot enhances the flavors of Gouda while Cheddar makes a
nice match with Cabernet Sauvignon.  Parmesan and Chianti make a great
pair and Pecorino tastes better with a bottle of Valpolicella.  One
exception to the rule is Gruyere, which matches up very well with
Sauvignon Blanc.

Blue Cheese = Dessert Wine

Blue cheeses are often pungent, salty and feature a blue
tinge.  They are enjoyed most when
paired with dessert wines whose sweetness balances the salty flavor. Gorgonzola
goes great with a nice Port, while Sauternes matches up nicely with Stilton.
Eiswein and Cambozola, when tasted together, create an ideal match.  And the classic blue cheese pairs very
well with a Riesling.

Fresh Cheese = White Wine (mostly)

A fresh cheese is soft, sometimes spreadable, and can have a
mild or tangy flavor. Fresh cheeses are mostly paired with white wines although
Feta is an exception because it goes great with Beaujolais.  Ricotta and
Pinot Grigio are a great pair. Goat cheese matches perfectly with Chenin Blanc.
Mozzarella, when paired with Sauvignon Blanc, can be a delightful
experience.

Even though we only covered the more popular cheeses, feel
free to call Vinnin Liquors anytime if you have any questions regarding other
cheese and wine pairings.  We would be happy to assist you any way we can.

Our Vinnin Liquors store is also conveniently located next
to Whole Foods where you can find an incredible cheese selection.  Next time you’re here, pick up some
cheese at the supermarket and then swing into Vinnin Liquors so we can help you
find the perfect wine pairing!

Old World vs. New World Wines – What’s the Difference?

 

The words ‘Old World’ immediately conjure thoughts of
centuries-old tradition and history. ‘New World’, by contrast, summons a more
modern feel, new ideas and methodology, and an up to date style. That,
essentially, is the difference between wines of the Old World, mainly Europe,
and their New World counterparts.

Countries like France and Italy tend to celebrate terroir,
with land that has hosted vines for hundreds and yes, thousands of years. Old World
winemaking relies on methods that have been passed down through generations of
families. This style dates back to the early Romans.

New World vintners from countries such as the United States,
New Zealand and South America, lack this history and tradition. Working
generally with younger vines, they use modern science and technological
advances to create wines that accentuate the inherent flavors of the grape.
These wines are usually fruit forward and tend toward fullness and slightly
elevated alcohol.

Taste The Difference

You can taste this difference by matching Celestin Blondeau
Sancerre, a grassy, mineral-rich French Sauvignon Blanc from the Loire Valley, with Drylands, a zesty, grapefuity Sauvignon Blanc from New Zealand’s Marlborough
region. Both varieties are wonderful and many drinkers find they like to
switch between them depending on mood or food pairing, but stylistically they
are very different.

There are other examples too.  Contrast a lean, crisp, clean Pouilly-Fuisse like J.J.
Vincent from Burgundy with an oaky, buttery glass of Frei Brothers Chardonnay and you will
taste the distinction between Old and New Worlds. Both winemakers start with
the Chardonnay grape, but then embark on very different paths and arrive at
different destinations.

Of course, as communications and technology make the world
smaller, the lines between old and new become blurred. You can see this with
the current trend towards unoaked chardonnays in California and New Zealand. That
is just one example of the New World attempting to appeal to the Old. Simultaneously, makers
like Faiveley in Burgundy are now highlighting the words Pinot Noir on their
label, when traditionally the grape name was not prevalent. This is a nod to
New World customers seeking the fruit character of the varietal, rather than
the history and terroir of the region.

If you’re interested in comparing Old World with New World wines, check out this upcoming month’s Toast of the Table at the Vinnin Liquors store.  You’ll find plenty of great options and great deals so you can enjoy to the best of both worlds at your own home table.

“Nice Legs!” – What It Really Means When A Wine Has Legs

Wine legs, also referred to as wine tears by the French, are
the streaking droplets that form after swirling.  These long slender lines create a beautiful masterpiece
around the inside of your glass and add to the unique complexity of each
wine.  So what exactly do they
mean?

It was originally thought that wine legs were an indication
of quality.  The more legs a wine
featured, the better the wine. 
Unfortunately, this is simply a myth that has been spread around
forever.  The quantity of a wine’s
legs does not equate to its quality. 
It also has nothing to do with sweetness, body, taste or any other
aspect that wine magazines rave about.

The answer can actually be found in the field of
physics.  Wine is essentially a
mixture of water and alcohol. 
Alcohol has a much quicker evaporation rate and a much lower surface
tension than water.  After you finish
swirling, the wine stuck along the glass goes through a dynamic process.  The alcohol portion astonishingly arches
upward due to evaporation while the water portion begins to trickle downward
due to gravity.  This creates
tributaries of falling liquid that are referred to as wine legs.

Now that you know the secret to wine legs, don’t be
discouraged because there are plenty of other telltale signs of a good
wine.  Plus, the next time people
say, “Nice legs – must be a nice wine,” you can teach them a thing or two about
physics.

Want to see the wine leg phenomenon for yourself?  Come in to Vinnin Liquors in Swampscott,
MA and pick up one of these exceptional red wines:

·     
Vietti
Castiglione Barolo 2009 – 94 Points by The
Wine Advocate – $39.99 

·     
Januik
Cabernet 2010 – 94 Points by The Blog
Wine Cellar – $26.99

·     
Borsao
Berola 2010 – 93 Points by The Wine
Advocate – $11.99

·     
Marquis
De Casa Concha Cabernet 2011 – 93 Points by The Wine Spectator – $17.99

All these wines offer excellent examples of wine legs and
taste wonderful too.  Happy
drinking!

What are the differences from a Tawny, Ruby, LBV, and Vintage port?

Between Ruby and Tawny Ports the difference is in the amount of time both has spent aging in casks prior to blending and bottling.  
 
Ruby Port is younger, has spent less time in the cask, usually only a few years. Ruby ports retain more of its natural color, and get more sweetness and fruity characteristics from the grapes then Tawny ports. As a result, its colors are more of a deep, ruby color.  
 
Tawny Ports get aged longer in the cask, sometimes as long as 20 years, and as it matures, more of its color fades to a brownish, tawny color. In addition, its flavors are less sweet, have deeper, more complex characteristics.

 

Vintage Port and LBV both present a selection of very fine full bodied reds from a single year. The difference between the two styles lies in the way each is matured. Vintage Port is kept in wood for only twenty months or so before being bottled where it continues to age while being on the shelve.

Late Bottled Vintages are bottled later, remaining in wood between four and six years. During this relatively long period of wood ageing, an LBV matures and settles down. It is ready to drink when bottled, does not need to be decanted and can be served by the glass for several weeks after the cork is drawn.

Late Bottle Vintages were created to have a more high quality but very affordable port which is immediately drinkable compared to the alternative of a Vintage port.

Festive Holiday Drink Recipes

Apple Spiced Martini

“I love the idea of enjoying an apple when they’re at their best,” says chef  Marcus Samuelsson about this cocktail creation. “And the spices remind me of a warm apple pie during the autumn holidays.”

2 oz. vodka (Samuelsson uses SKYY)

1/2 oz. fresh lime juice

1/2 oz. apple-spiced simple syrup

2 dashes Angostura bitters

Tools: shaker, strainer

Glass: coupe

Garnish: apple fan

Combine all ingredients and shake with ice cubes. Strain into a chilled glass and garnish.

Apple-Spiced Simple Syrup

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg (freshly ground, if possible)

1 cup granulated sugar

1 slice of a red apple, 1/4-inch thick

1/2 cup water

 Combine all ingredients in a small saucepan, bring to a boil and stir to combine. Remove from heat and let cool to room temperature. Double strain into an airtight container and keep refrigerated for up to two weeks.

 

Caramel Apple Cider

Add caramel vodka to hot apple cider, sprinkle cinnamon on top.

 

English Christmas Punch

1 bottle (750 mL) dark rum

2 bottles (750 mL) dry red wine

3 cups tea

½ cup orange juice

½ cup lemon juice

2 cups sugar

Combine wine, tea, and juices in a saucepan. Heat well. Gradually stir in sugar and rum. Serve warm. Serves about 25.

 

Eggnog

4 egg yolks

1/2 cup sugar

2 cups milk

2 whole cloves

Pinch of cinnamon

1 cup cream

1 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)

*4 egg whites (optional)

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

 

Mulled Wine

4 cups apple cider

1 (750-ml) bottle red wine, such as Cabernet Sauvignon

1/4 cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

4 oranges, peeled, for garnish

Directions

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

 

Pumpkin White/Black Russian

1 1/2 ounces vanilla-flavored vodka

1/2-ounce Pumpkin spice Kahlua

For a White Russian add cream, to fill

 

Holiday Spiced Manhattan

Infused Vermouth:

2 cups sweet vermouth

1 tsp allspice

2 cinnamon sticks

2 whole cloves

1 dash cayenne pepper

1 dash sea salt

Manhattan Cocktail:

2.5 oz Hennessy cognac

.75 oz infused vermouth

Dash of angostura bitters

Twist of orange

Sprinkle of fresh nutmeg

To Infuse the Vermouth: Heat vermouth to just before boiling. Add all dry ingredients. Turn off heat, cover with lid and let steep for several hours. Pour through sifter into empty container.

For each Manhattan Cocktail: Pour Hennessy, vermouth and bitters in shaker. Add ice and shake. Pour into martini glass. Add twist of orange and sprinkle or zest nutmeg over the top.