Depending upon your budget, the sky is virtually the limit when it comes to finding a wine to give (or receive from) that special person. Today, I’ll provide you with a listing of some of my favorite cabernet sauvignons from the exceptional 2007 vintage (note to my friends: please feel free to pass this along to my wife).

However, before I get to the wine recommendations, here are some wine-related gift ideas, including a stocking stuffer or two , for the wine-stained person in your life.

Wine Reference
I’ve noted it before, but in my opinion, the absolute best wine reference book is the “World Atlas of Wine” by Hugh Johnson. It is a compendium of everything you need to know about wine, including information on specific grapes, wines and regions, as well as label descriptions, and the culture and history of wine. Check for it at your local bookshop or online.

Wine Buying Clubs
Joining a wine-buying club is a unique way to explore a variety of wines from around the world with the convenience of regular door-to-door shipping or shopping. There are clubs geared for a variety of wine lovers from beginners to collectors. Talk to your local wine retailer about offerings they may have or go to: http://www.cawineclub.com/wine-of-the-month-club-links to find the best club and price for you.

Wine Storage
Finding a place to store your special wine is always a challenge. One pretty neat option is the Wine Enthusiast Six -Bottle Touchscreen Wine Refrigerator. This adjustable, temperature- controlled wine refrigerator is a great gift for those who don’t have a lot of storage space, but want a reliable place to keep their special bottles. Check it out at: www.wineenthusiast.com. $100 with free shipping.

Glassware
The aesthetics of sipping wine in crystal is oftentimes a very expensive proposition. However, the good folks at Masterpiece Crystal in Jane Lew, WV craft about the best reasonably priced wine vessels around. The hand-made lead free crystal glasses and carafes come in various shapes and sizes. Go to masterpiececrystal.com and check out these works of art or call 1-800-624-3114 to order direct from the factory.

Stocking Stuffers
For the manual dexterity challenged wine drinkers in your life, you might slip a container of “Wine Away” in that Christmas stocking. Wine Away is a red wine strain remover that cleans up a clears out those stains that so often appear on your clothes or carpet when people like me are attempting to sip and speak at the same time. Shop for it locally or simply Google “Wine Away” and find it online for about $10.

If you are like me, I like to keep track of the truly special wines I have consumed. Using “Label Off” is one of the best ways to remove and collect those special wine labels. “Label Off” splits the printed surface of the paper from the adhesive backing leaving a laminated label to place into your wine catalog. $10.

Special Wines
The 2007 vintage for cabernet sauvignon in Napa Valley may go down as one of the best in decades. The wines are opulent, full-bodied, rich and balanced and should age well for years. Here are some 2007 cabernets you might wish to buy for that special person in your life. They range in price from about $35 to $100 a bottle.

Caymus Special Selection; Joseph Phelps Insignia; Shafer Stags Leap; Newton Napa Valley; Clos Du Val; Vineyard 29; Franciscan Napa Valley; Anderson’s Conn Valley; Robert Mondavi Napa Valley; Rudd Mount Veeder; Beaulieu Georges De Latour Private Reserve; and Cliff Lede Vineyards Stags Leap.

Happy Holidays!

We’re all struggling right now to find just the right wine for the lucky folks on our holiday gift short list. To make things a little easier for you, I’ve spent a whole lot of time and exhausted a plethora of brain cells just to come up with some really tasty suggestions for your consideration.

All the wines I’m recommending are under $35 a bottle (most are under $20) and are available throughout the state at your favorite wine shops and grocery stores. So go out and have a little fun. You might even buy a bottle or two for your own pleasure.

2009 Estancia Chardonnay Pinnacle Ranches -The cool Monterey climate accompanied by a long growing season produced a ripe, mouth-filling chardonnay. Highlighted by a soft, creamy texture, this wine was partially barrel fermented and aged a while in oak. Roasted cod or sea bass that is simply sauced would benefit greatly from an accompaniment of this lovely wine.

2007 Allegrini Palazzo Della Torre – One of my all-time favorite reds, this blend of corvina and rondinella is a smooth, yet full-bodied wine made using the ripasso method where a portion of the grapes is allowed to dry for a few months before fermenting. The resulting wine is rich and robust with great black cherry fruit and cola flavors. This one begs to be paired with Osso Bucco or beef carbonade.

Rotari Rose- This non-vintage sparkler from Trento in northern Italy is a blend of 25% chardonnay 75% pinot noir. It was number 13 on Wine Enthusiast Magazine’s 2010 Top 100 Best Buys of the Year. Produced in the champagne method, Rotari can be sipped as an aperitif or matched with appetizers like cheese, olives or fruit.

2009 Davis Bynum Pinot Noir – From the Russian River region of Sonoma County this pinot noir is medium-bodied, silky smooth and well balanced which makes it an exceptional match to dishes like grilled salmon or chicken breast stuffed with cheese and mushrooms.

2009 Benzinger Chardonnay –This wine is produced from grapes grown on the Sangiacomo vineyard in Carneros which is where I source the grapes for the chardonnay I make right here at Chez Brown. I must admit that – while my wine is pretty good – it’s not quite up to the standard of Benzinger which is creamy, rich and well-balanced. Try this chardonnay with lobster or Alaskan king crab in drawn butter. Ah decadence!

2008 Newton Claret – This Bordeaux blend from Napa, comprised of 53% merlot, 33% cabernet sauvignon, 8% malbec, 5% cabernet franc and 1% petit verdot, is an amazing value for just a little more than $20. Flavors of mocha and coffee are subtle, but rich and there is very good balancing acidity. Match this wine with a rib roast rubbed with garlic, rosemary, black pepper and kosher salt.

2010 Robert Mondavi Riesling – A simple, refreshing wine with peach and ripe apple flavors, this riesling is slightly sweet with excellent acidity that would make it a good match to brunch dishes like quiche or to assorted fruit. Or just use it as an aperitif.

2007 Luigi Righetti Amarone – This medium-bodied Amarone (which is produced from dried Valpolicella grapes) still exhibits plum and other dark fruit flavors one expects from Amarone. The good news, though, is you can enjoy it now instead of having to wait for a decade or more for the wine to come around. This Amarone would be spectacular with marinated and grilled leg of lamb.

I hope you’ve been training hard because we are about to embark upon a food and wine marathon that begins with Thanksgiving, shifts into high gear for holiday parties, and roars into overdrive for Christmas and New Years’ celebrations.

We will consume more food and drink more wine during this period than at any other time during the year and, as a result, we will boost the first quarter revenues of exercise clubs, diet centers and clothing alteration shops throughout this great land.

Between Thanksgiving and Christmas, you will also make more than 50 percent of your total wine purchases for the year. Therefore, today I’ll give you a few wine suggestions to accompany the first big holiday.

Thanksgiving is just around the corner and turkey will once again be the centerpiece of this culinary celebration. In the past, I have written about the versatility of turkey to be successfully matched with red or white as well as light or full-bodied wines. The reason this is possible is because turkey has a variety of flavors, colors and textures which can match just about any wine.

Add to these dimensions, the manner in which the turkey is prepared (i.e., roasted, smoked, grilled or fried) and the type of stuffing used, and you have a complex set of flavor components that make matching wine with it fun. Indeed, Thanksgiving offers us a rare opportunity to sample several wines with the same meal (and that’s something to thankful for).

Conventional wine wisdom dictates that white meat should be accompanied with white wine. Well, in the case of Thanksgiving turkey, that is only partially true.

From an herbal sauvignon blanc (which pairs nicely with a sage-flavored bread dressing), to a medium-bodied, yet rich, Alsatian riesling, to a lighter-styled pinot grigio, to a creamy, full-bodied chardonnay, turkey can accommodate each of these white wines quite nicely.

But what really surprises some wine purists is how well turkey matches with red wine, particularly when the bird has been roasted on a grill or smoked. Full bodied reds like cabernet sauvignon, Rhone wines such as Chateauneuf Du Pape, along with zinfandel, shiraz or Amarone go especially well with smoked or grilled turkey.

The traditional oven-roasted turkey is also very nicely accompanied by a pinot noir, Beaujolais or even tempranillo from Spain. And, given the celebratory nature of Thanksgiving, sparkling wine and Champagne would be an appropriate match too.

And what about a dessert wine with that pumpkin pie? Well, I’ve got a few goodies for your sweet tooth that will pair especially well with this traditional dessert.

In the interest of impartiality, I will take on the formidable task of working my way through a plethora of both white, red and sparkling wines this Thanksgiving. I will then repair to the couch where, full of tryptophan and the fruit of the vine, I will snooze my way through a bevy of football games. Ah, the good life.

So here are some vinous ideas for you to consider as you plan your Thanksgiving dinner.

For the holiday aperitif: Domaine Chandon Blanc de Noirs, Domaine Carneros Brut, Iron Horse Russian Cuvee, or Zardetto Prosecco would tickle and tingle your palate and get you primed for the meal to come.

White wines: St. Supery Sauvignon Blanc, Trimbach Riesling, Merryville Chardonnay, Louis Jadot Chablis, Banfi Centine Bianco, Pierre Sparr Gewurztraminer, Talley Vineyards Chardonnay and Tolloy Pinot Grigio.

Red wines: Franciscan Cabernet Sauvignon; Luigi Righetti Amarone, Martin Codax Tempranillo, Beaucastel Chateauneuf-du-Pape, Ridge Lytton Springs Zinfandel, Davis Bynum Russian River Sonoma County Pinot Noir; Domaine Serene Evanstad Reserve Pinot Noir,and Georges Duboeuf Morgon Beaujolais.

Desert wines: Michele Chiarlo Moscato, Navarro Late Harvest Riesling, J Vidal-fleury Muscat de Beaumes de venise.

Happy Thanksgiving.

Canaan Valley Resort is once again planning their “Wild, Wonderful Wine Weekend” this fall. Join me and other wine and food lovers on November 11-13 for an entertaining and educational gourmet extravaganza. I’ll select wines from around the world that will be paired with a cornucopia of culinary delicacies prepared by Canaan Valley Resort’s executive chef Eric Buchinger.

It’s always fun to work with culinary professionals in pairing wines with their scrumptious creations, and the folks at our state’s most scenic resort always hit the mark at this signature event.

The weekend begins Friday, November 11 at 7 p.m. with a “taste-around reception” where wines from the world’s most prestigious regions can be sampled with matching culinary treats from food stations featuring a wonderful selection of foods upon which to graze (see below).

On Saturday, guests will be treated to a four-course wine-paired luncheon followed later in the afternoon by a tasting of wines selected and led by yours truly. After the tasting, guests will be free to hike, bike, nap (what I plan to do) or just enjoy Mother Nature’s purple mountain majesty!

The evening’s activities begin at 7 p.m. with a six-course grand gourmet dinner with accompanying wines.

Hopefully, the menus below will get your collective palates watering in anticipation. I haven’t completed selecting all the wines at this writing, but you can be assured that I will do my best to make you happy.

 

 

Reception
Seafood station
Shrimp, Oysters, Scallops and Crab Cakes
Meats
Braised Short Ribs, Teriyaki Beef Skewers, Pot Stickers
Hors D’ oeuvre Display
Imported cheeses, Italian Meats, mousse, and pâté.
Dessert Station

 

Lunch
Vegetable Terrene
Fried Green Tomatoes with Plum Shrimp
Smoked Beef Brisket Ravioli
Chocolate Espresso Cake

Dinner
Crab Bisque
Pork & Peaches (seared pork belly with a caramelized peach atop)
Cajun Snapper
Citrus Chicken
Stuffed Tenderloin of Beef
Chocolate Napoleon

Guests have the option of attending the entire weekend for a package price, or choosing to participate in individual events ala carte. For pricing and additional information or reservations call 800-622-4121 or visit online at www.canaanresort.com.

Hope to see you there.

Friends of Wine and Food

You might want to jump on this one right away. The FARM2U Collaborative is sponsoring a great food and wine event next Monday. See the invite below.

You’re invited! Come celebrate the culinary
heritage of WV as guest Chefs from around
the state join Berry Hills Country Club Chef Chad Rieve to create
a unique, wine-paired five-course festival of
food.

• Monday, October 17
• Berry Hills Country Club
• Reception- 6:30 – 7:30
• Dinner to follow

Tickets: $100 per person, $175 per couple, or
$1,000 for a VIP table of eight (8). (Table hosts will
also receive 4 tickets to the Welcome Reception
of the Cast Iron Cook-Off, January 21, 2012, at
The Greenbrier).

The Food

Antipasto Salad & Exotic Cheeses
Harvest Soup
Herbal Roasted Veal Rib Eye
Russian Fingerling Potatoes
Sherry Glaze Chanterelle Mushrooms
Butternut Squash Duchess

Our Team of Executive Chefs
• Tim Urbanic, Café Cimino
• Anne Hart, Provence Market
• Chad Rieve, Berry Hills Country Club
• Dale Hawkins, Fish Hawk Acres
• Paul Smith, Buzz Food Products

Tickets available on-line at www.wvfarm2u.org,
or at The Purple Onion, Capitol Market.
Seating is limited – advance purchase required.

Sponsored by the FARM2U Collaborative.
For more information, contact Jack Cipoletti,
304-346-3351 or jack@point-forward.com.

I’m privileged to be a board member of the FARM2U Collaborative which does, among many other good deeds, a great job getting WV farmers together with state restaurants to provide the best foods to those of us who enjoy excellent local cuisine.

Give them a call today!

I consumed some palate pleasing red wine recently produced by a California winery with a West Virginia connection. Witch Creek Winery is a boutique operation located along the southern California coast in the village of  Carlsbad.

While the winery produces varietals such as cabernet and syrah, I am particularly impressed with the meritage (blended) wines that Witch Creek concocts. The winery also makes nebbiolo, aglianico, sangiovese and primitivo, a group of Italian grapes that are not widely made anywhere in the US.

Some friends of mine living in Tucker County poured me a taste of the wine one evening as we sat and sipped, reveling in one of those glorious Canaan Valley sunsets. Good wine with Mother Nature’s best. What an inspiring pairing!

Witch Creek, which sources its grapes from some of California’s most sought after AVA’s, has also garnered a bevy of medals from prestigious wine competitions such as the one sponsored by the San Francisco Chronicle.

I was able to taste through most of what Witch Creek has to offer and came away wanting more. Unfortunately, because of the limited production, most of the wines are sold at the winery and to a few select restaurants in California.

However, because of the mountain state connection, a little of this lovely juice will make it back here to a few select wine shops and restaurants. Look for Witch Creek wines in places such as Snowshoe Mountain Resort and selected other areas in the Potomac Highlands. In Charleston, a limited amount of the wine will be available in the Wine Shop at Capitol Market.

Here are some notes on three of the wines I tasted just this past week that you may wish to seek out.

2008 Reserve Cabernet Sauvignon ($40) – Medium-bodied wine with aromas of cola and ripe cherries. On the palate, this wine shows a spicy, peppery tone and finishes with a mocha impression. Grilled red meat would be my choice with this delicious wine.

2006 Kathy’s Cuvee ($48) – This meritage is a classic Bordeaux blend of cabernet sauvignon merlot, cabernet franc, petit verdot and malbec. Balanced and complex with layers of berry fruit, this wine has a good tannic core and should benefit from three to five years more of bottle age. I would love to pair this with Veal Marsala smothered in Shitake mushrooms.  I recommend using Lombardo Marsala for the absolute best result.

2008 Dave’s PG Red ($48) – Another meritage comprised of cabernet, merlot and sangiovese, Dave’s PG(Pretty Good) Red is chock full of bright cherry and cola flavors with richness and good depth along with excellent balancing acidity. This one begs to be matched to grilled beef short ribs basted with a mahogany barbecue sauce. By the way, Dave’s Red is better than “Pretty Good!”

For those of you who wish to try the whole Witch Creek line,  you may shop the winery online at www.witchcreekwinery.com and order directly from them.