What to Give a Wine Retailer?

Today on Christmas Eve, Eve WSJ published “What to give a Wine Retailer? The Good Stuff” by Lettie Teague. Ms Teague survey professionals around our city of what they would love to receive as a gift and what they don’t want. If you are still searching for the right wine gift for a friend or family member these professional opinions should help a little. What to Give a Wine Retailer? The Good Stuff Merchants weigh in on which vintages they would want—and which they wouldn’t By LETTIE TEAGUE, Dec. 22, 2015 6:53 p.m. ET PHOTO: TIM ROBINSON “It’s the busiest time of the year for New York area wine merchants. They’re giving advice and gift-wrapping bottles and restocking—and restocking—their shelves. What wines would these hardworking retailers like to receive themselves? Which bottles will please them and which ones are the vinous equivalent of a stocking full of coal? For Costas Mouzouras, wine director of Gotham Wines & Liquors on Manhattan’s Upper West Side, a Zinfandel from Sonoma’s Rockpile vineyard would make him smile. But, Mr. Mouzouras added, “If you are really my friend, you know that a Nebbiolo would steal my heart.” And for well-wishers thinking of gifting Mr. Mouzouras a bottle of Beaujolais, please don’t. “No Gamay for me,” he said.”  (Read the entire WJS Article) Here is why I love what I love! Why would a Zinfandel make me smile? Zinfandel's are great with food!  They are jammy: blueberry, cherry, boysenberry and plum to name a few.  They are spicy, smoky and zingy.  They have moderate tannins, high acidity and a relatively high alcohol level (approx. 14-17%) which translates to being big and bold, despite it'smedium-bodied color!  And Zinfandel's pair great with nearly all meats: barbecued red meats, lamb, chicken, quail, pork, ham and veal.  It also loves curries and the associated spices: ginger, garlic, cinnamon, turmeric, pepper, cocoa, vanilla.  It's such an adaptable wine that I could pull it out and drink it with nearly any meal I cook. One of my favorites is Brulium's 2012 Zinfandel.  It is a wonderfully balanced bodied wine.  Full of ripe plum,black currant and spice, it has a long finish with a nice amount of acid and mineral finish. It's perfect for drinking now or keeping for 10 years, so I can enjoy it now with family and friends or keep it for a special occasion. Why would a Nebbiolo steal my heart? Where do I start?!  100% Nebbiolo, Barolo's are age-worthy red wines grown in the Northwest of Italy.  Rose petals, raspberry, white pepper and cherries are the defining flavors when young.  As they age, the leather, chocolate and licorice gets integrated and the combination is something quite remarkable and explosive.  Because of the high tannin levels, Nebbiolo's are better when they are at least 10 years old, however are best between 10-25 years.  Keeping a wine like this would allow me to think of the gift-giver for a decade or more. The Burlato Nebiolo Langhe 2014 has bright tastes of raspberry, alongside delicate floral tones. Lively and bright, there is a nice amount of fruit followed gently by tobacco.  High in acid and tannins, this wine will age graciously for many, many years.  I would love to get this so I can look forward to drinking it in many years by Costas Mouzouras December 2015

Dinner with Friends

When Tanya invites you to her home for a special dinner featuring her “world famous” Steak & Guinness pie, you do not turn it down.  It is a golden ticket you do not decline. So last Friday evening to a close group of dear friends gathered at Tanya’s apartment for an intimate Shabbat dinner. The guests conspired to compliment Tanya’s outrageously good cooking with an assortment of stunning wines and we put together this outstanding assortment.

Recanati Special Reserve White 2012

Golden color, with floral aromas, peach, pear, herbs and a hint of earthiness. On the palate it has bright herbal and green notes, lush body with hints of apple and apricot. Persistent finish with herbal notes.

BR Cohn Cabernet Sauvignon, Trestle Glen Vineyard, Sonoma Valley 2008

Black fruit, olives and oaky notes on the front, followed by dark cocoa, tobacco and black pepper. Big and flavorful on the palate, with black cherries, plum and tamed tannins. Long, spicy finish with noticeable oaky notes.

BR Cohn Cabernet Sauvignon, Trestle Glen Vineyard, Sonoma Valley 2011

Blueberries and cassis on the nose, followed by earthy, fig and mushroom notes. On the palate the wine is big and bold, with brighter jammy fruit and a hint of black olives with soft tannins on the long lingering finish.

BR Cohn Cabernet Sauvignon, Trestle Glen Vineyard, Sonoma Valley 2013

Dark, Intense purple youthful color; sweet floral aromas, caramel, toast and a hint of bell pepper. Firm tannins on the palate, with hint of allspice and vanilla.  The wine is still very young and will benefit with aging.

The meal was wonderful, the wines were memorable, and spending time with friends was unforgettable.

Gilgal Pinot Noir 2013

Gilgal Pinot Noir is from the Golan Heights, the northernmost appellation in Israel. The high altitude and volcanic soil make it an ideal place for Pinot Noir production.
The wine has a light garnet color. Aromas of plum, cherries, followed by macerated red berries and a hint of vanilla. Floral notes and sweet spices delight on first taste.
Medium-bodied and perfectly balanced on the palette. Well-structured with a hint of tannins from oak aging. This little Pinot finishes big with lingering flavors. At 13.5% alcohol you will finish the bottle before you know it.
What a great buy. 
L'chaim!
Costas

A Thanksgiving Tale!

I love Thanksgiving, in fact, I love every holiday. It’s another reason to get together with family and friends and enjoy a great meal, wonderful wines and endless conversation.

I will plan my menu just about ten days before. I finish my grocery shopping by Sunday and start prepping two days ahead; on Tuesday I will start the brining; on Wednesday I will prep all the vegetable dishes -- Clean, cut, blanch etc. all the little details that take precious time away from the important things on Thursday. On Thursday morning, I will study my recipes and literally choreograph every step.

I will leave whatever I planned to serve as appetizers last. This way, if I run out of time we are not missing anything from the main dinner. Of course I always have a selection of cheeses, charcuteries, breads, and dips and olives, and spreads; all the good things that all you have to do is arrange them on a pretty plate.  Wine and cocktails are served non-stop for a good 90 minutes if not more.  When we are finally ready to sit around the table, I will show my beautifully cooked Turkey and then take it back into the Kitchen in order to carve it.

I like to serve everything family style (I guess that’s the Greek in me) and line up an array of wines for everyone to drink. I will serve wines that I never had, some old favorites and certainly I will open bottles that I consider special. Everyone will share what they are thankful for, glasses will clink and with broad smiles on everyone’s face the Thanksgiving feast will begin.

By the time we get to dessert, the pies, the cakes, the chocolates, the cookies most people are wishing they had remembered to put their stretchy pants on.

By now you are wondering, why am I sharing this information? Because I want everyone to understand my answer to a question that I hear several hundred times during this holiday. “What do you recommend for Thanksgiving dinner?” What I really want to say is “whatever you like to drink”. Don’t look for pairings for this occasion, with so many dishes on the table it is impossible to pair one wine or even two for everything.  I will help you discover new wines, find something new for your taste profile, find the bargains and the treasures, but please, please, please do not ask me to pair the wines.

If you want to break it down dish by dish, here’s the scoop;  

For the big bird, my preference will be a Pinot Noir and if you want to be traditionalist a Zinfandel will do the trick.

-          Poco A Poco Pinot Noir

-          Siduri Pinot Noir

-          Dutton Estate Pinot Noir

-          Carol Shelton Wild Thing Zinfandel

-          Dashe Les Enfants Terribles Zinfandel

-          Rockpile Ridge Zinfandel

For all the side dishes that will grace your table, here are a few pairing ideas.

Green Beans, a Chenin Blanc will work nicely

-          Chateau de Montfort Vouvray

-          Blue Plate Chenin Blanc Dry

Stuffing, Riesling is the wine of choice, preferably one from New York

-          Ryan William Vineyards Estate Riesling

-          Dr. Konstantin Frank Dry Riesling

Mashed Potatoes, should be paired with bubbles, a Blanc de Blanc will be ideal.

-          Andre Jacquart Blanc de Blanc

-          Gosset Blanc de Blanc

If Brussels sprouts make it on your holiday table, a Sauvignon Blanc that sees some oak will do the trick

-          Beaucanon Estate Sauvignon Blanc

-          Sonoma Coast Vineyards Sauvignon Blanc

Sweet Potatoes, a California Chardonnay is a must.

-          Hanzell Sebella Chardonnay

-          Jordan Chardonnay

And no, I did not forget the Cranberry sauce. This will require a jammy Shiraz.

-          Yangarra Shiraz

-          Two Hands, Angel Share Shiraz

There you have it, you have yourself a nifty tasting menu. Whether you stick with your favorites or explore something new, these wine recommendations will be sure to keep a smile on your face from the first to the last bite.

Καλη ορεξη!

Costas