Did you end up with a few extra bottles of sparkling wine after New Year’s this year? It seems to be the normal course of things – and many people hesitate to do the obvious thing with these wines, what with official “celebrations” behind us. But corks are meant to come out! Here’s how I’ve gone about tackling this delicious, festive, “problem”:

This New Year the Prosecco of choice for my friends and I was Santome. This is one I’m sure I’ve blogged about in the past, because it delivers lifted, just tart green apple fruit and lemon zest flavors; it’s more crisp, dry nature makes it a good one to make cocktails with if that’s your bag, but it is also delicious all on its own. For $12.99 you have no guilt opening bottle after bottle – and if you stick with it all night, you’re likely in a hangover free zone. But on December 31st we didn’t quite make it through the full case, so I anted up for game night last weekend. Santome was the perfect accompaniment to the deviled egg appetizers I whipped up.

Next, I pulled out the bigger guns in my repertoire…

In my bubbly archives, I discovered I somehow still had one bottle of the 1999 Pierre Morlet Brut. With good friends who enjoy good wine, why not pop a cork? They are meant to come out after all, so what more of an occasion do you need? And this wine had already been in bottle for more than a decade. So as the pork tenderloin rested and the cinnamon scented butternut squash mashed potatoes cooled a little, we popped the cork on this bad boy, too. It had a lovely mousse, with just the right amount of toastiness, red and yellow apple fruits, and a lithe lemon cream texture. A wild accent of hazelnuts mid-palate made this wine a favorite among the group.

After savoring Pierre, we finished our bubbly spree with the very dry, mineral-laced Egly-Ouriet Grand Cru Brut. Another winner, we enjoyed the texture of this wine also, with fine bubbles bringing pear and red apple fruit flavors quickly to bear. This wine was particularly memorable for the previously mentioned minerality – a clean, wet pebble/chalky essence. Delicious vin!

Remember, you don’t need an official celebration or Real Occasion to enjoy sparkling wine. It is the most food friendly option available, pairing with every possible food, and delicious all on it’s own. As you begin to dig your heals into 2011, I beg you to take sparkling wine with you on your travels more frequently! Why not make an easy night in with friends that much more enjoyable?

How often do you drink sparkling wine?

What’s on my table this January? Everything good n’cheap! It’s amazing what you can get your hands on after the New Year in particular, when wine buyers are particularly keen on discovering great wines for short change. Note that savvy buyers often can find wines that are in their prime but are offered by wholesalers for a reduced rate, who are busy trying to move out “old” inventory what with new vintages due in the coming few months. These professionals also appreciate that consumer’s credit card bills will have been maxed out during the holiday gifting spree, but that while they still want some vinous love on a chilly night, quality should not be compromised. (Who wants to re-live their New Year’s hangover?!)

Of course, here in Massachusetts the liquor tax has been repealed. So as of the first of the year, we’re “saving” 6.25% to boot!

Curious what am I sipping specifically?

Let’s start with last weekend, when I was uber-happy to uncork the 2007 Chateau Les Tours Seguy Cotes de Bourg (Bordeaux, France). This is a wine that is chock full of French-tastic terroir (barnyard aromas and a hint of leather and checked earthy appeal on the palate) and supple blackberry, black currant and even some red fruits. It has great balance, but like most Bordeaux is better with food (game meats, hard cheeses, even pasta with meat sauce like lasagna – hell, I had it with Chicken Mushroom soup because the brussel sprouts and leeks in the dish brought savory earthy appeal to deliver a great match for the wine). We are pretty convinced this is a wine that is in it’s prime right here, right now with just light, dusty tannins, good lift and integration. Even better, this is a wine that should retail in the high teens, and it is worth every penny; but because it was one of those wines cluttering up the  wholesaler’s warehouse when new vintages are coming in,  it was available for a super low price, which the shop was happy to pass on to customers.  For $8.99, I’m one happy (repeat) customer!

What values are you finding out there so far this Winter?

I heart Port. I have said this many times. So imagine my horror when one of the best in the Port winemaking business tells me they have done research…. and have found Americans are drinking Vintage Port younger and younger.

Five minutes later I was tasting the Burmester Vintage Port 2007. That’s somewhat normal in the trade, because that’s how we grow in our wine knowledge – knowing through a quick taste where Port starts, and, most importantly, gaining appreciation for where it goes. Trust me when I tell you the 2007 is some YOUNG stuff.  The 2005 isn’t much better. Both are bitingly acidic, tannic and, well, as someone recently described too-young-stuff (who I really respect), I wanted to pull my gums out over my teeth. Yes, you may have guessed, that is NOT cool.

Port is something to behold. It is something that, when done well and has the right amount of age under its belt, has finesse AND structure. I like mine best when it has been aged for an extended period of time. Like 20 Year Tawny. Or the 1985 or 1990 Burmester Coleheita (single vintage, single vineyard Port).

Please readers. Do yourself a favor and contribute to a more efficacious marketing trend: stop buying YOUNG Port! This stuff is meant to be aged. It mellows, often gaining exotic brown spices, burnt orange peel essence, sultry caramel and vanilla notes, all on top of a luscious layer of fruit – whether stewed plums, figs or blackraspberries. Why give that up?

Come on.

Don’t.

Buy.

Port.

Too.

Young.

It’s worth the wait.

Enough said.

The New England Patriots got the nod this year to play opening week’s Monday Night football – as it happened, not just on a gorgeous night in Mass., but with the re-introduction of Tom Brady to the line-up. (Yeah, we’ve lost a few of our key defenders; but we still have Belichik. And we still have one of the top QBs in the league, even if he is a little banged up and not my personal favorite beyond the playing field.)

What’s a girl to do on such a momentous night? Make pizza. From scratch. And enjoy exceptional wine(s) – during the preparation process and throughout the meal!  What better excuse do you need to open two of the most highly sought and difficult to find wines in our market: Spencer Roloson Grenache Blanc and Grenache Noir? (Note, the former was enjoyed throughout the preparation process and the latter for the meal and game time festivities!)

Last Spring my “buddies” Dorothy Gaiter and John Brecher wrote about the Grenache phenomenon in the US. I was thrilled by their musings. Yet, the only two Grenaches I’ve really been completely thrilled with coming out of the California winemaking community are both executed by Spencer Roloson. And they are hard to get your hands on!

Their Grenache Blanc is, quite simply, a rare treat. It is robust, lush, fleshy/fruity (think quince, citrus and pears) – almost perfect for Chardonnay drinkers looking for something different or unique, but more for the nerd drinker in each of us because of its incredible layers and unsuspecting earthiness. It’s one of those wines every person I’ve ever introduced it to has enjoyed, no matter their usual wine drinking habits. It is a true, special and quasi-celebratory wine because it is so difficult to find and oh-so-satisfying on so many levels.

Their Grenache Noir is also a wine of true grace and panache… that’s also a “teeth sinker”. It is freaking delicious (a technical term…), offering concentrated red berry fruit with some herbs and a sprinkling of burnt orange peel. It finishes bittersweet, like the chocolate. YUM. This wine was a really nice, luscious pairing with our pizza topped with rosemary roast chicken, fresh pineapple, buffalo mozzarella, black pepper and basil. I wish it was 24 hours ago now, as I write this post….

Suffice to say, we’re now officially in Football Season. I like a good beer with my  ball. But a great wine – or two – is far more memorable. Cheers to Sundays!

What’s your go-to Football wine?

Westport Rivers Winery in Westport, MA first captured my heart 3 years ago with their 2001 Imperial Sec sparkling wine, which is made from the more exotic or a-typical varietals of Riesling and Rkatsiteli.  Tasting others from their line up, I was pleased to discover their winery was the exception to the “rule” as far as local Massachusetts wine goes….

Other folks in and around Massachusetts haven’t been able to do what Westport Rivers has achieved even since then because of two reasons, as far as I can tell. First, they have a truly coastal,  cool climate location.  Second, their wines have a sense of place; each wine represents a unique terroir, (so much so that universities have trekked down yonder to take soil sample after soil sample, run tests, and discovered which myriad soils are present on their 140 or so acres. This research has helped the proprietors plant different varietals in specific soil types). Westport Rivers wines exhibit a uniquely satisfying old-world sensibility, with new world panache.

Maybe one day Westport Rivers will be able to solely produce their exceptional sparkling wines. In the meantime, interested sippers can also bring home their well-balanced Chardonnay, Pinot Blanc, Pinot Gris, or Rkatsiteli among the whites, as well as Pinot Noir rose for the reds or Pineau de Pinot as a dessert wine/aperitif.

The one to catch my particular fancy this season is their rose of Pinot Noir. Pinot Noir is one of my absolute favorite varietals – and I hold out every year waiting for the best possible expression of it as a rose. This year Westport Rivers delivered the goods. The nose is quiet, exhibiting just a hint of baby roses, smoke and cherry fruit. The palate delivers a crisply satisfying, dry, light package of cherry and strawberry fruit; a unique, almost saline minerality quenches your thirst – and soon enough you’ve put quite a dent in the bottle!

In next few and last (sadly) weeks of summer, seek out rose with great gusto. You’ll probably find a few deals on the market – and if you’re lucky, you’ll be revived with a splash of ocean air and memories of cold-box red and berry fruits. Yum.

Which Westport Rivers wines are your favorites?