It's happened too many times to remember, and the disappointment is always piercing, but you learn to move on. A bottle of wine--a special one, maybe it's very old, maybe you carried it back in your suitcase from France, maybe it's very expensive. You save it for a special occasion. You dust it off and present it to your guests. You remove the foil, savoring every moment of the process, licking your lips in anticipation. And then you pop the cork and get a whiff. Damn, it's corked. Nothing you can do about it. Have to move on.
The traditional Thanksgiving meal isn't normally on the menu year-round at most homes, and picking wine to match a turkey dinner and all the trimmings can be a challenge. We spoke to employees at three local wine shops to get their opinions on wines that would pair beautifully with the holiday spread. Their picks span the globe, but all three agree: avoid wines that are heavy, rich, or tannic, and look for clean flavors and acidity to cut the heaviness of the meal.
Michael Barber, Domestic Wine Specialist, K&L Wines:
The label is called Fledgling and the wines are a Pinot and a Chardonnay. The partner in the project is Crushpad, SF's public, urban winery, where the wine is obviously going to be made. Of the $20 cost ($240 a case), $5 per bottle goes to the charity aimed at improving education in the developing world.
The first chill of fall finally touched us the other day: the air tightens, and the breeze hits your cheek, letting you know, this is as warm as it's going to get today.
When it comes to wine, people will say that, now that there's a chill in the air, the season of blowsy summer whites and rosés is over. I say, in a gutteral Vin-Diesel-esque growl, "It ain't over until I say it's over." And, with that, I put on a sweater and crack yet another bottle of pink wine and pour it into another tumbler.
Yesterday, Jason Wilson of the Washington Post wrote of his experiences using wine--specifically the Yellowtail wine from Australia that he disdained--in cocktails and finding it pretty darn good. In the article he says our own SF bartender Neyah White of Nopa mixes Croft Pink, a new-styled port wine, "in an ice-filled highball glass with gin and orange bitters, then tops it with ginger beer." Does that sound good to your or bad? Could you imagine using your favorite Napa Cab in a drink or would you just prefer to drink it straight? Wine can be a harmonious blender, but it's definitely less alcohol and concentration than a spirit.
Since my usual milieu involves helping people find the cheapest drinks possible, I was thrilled to cover a more refined tasting of California natural wine growers, an event that was part of this week's San Francisco Natural Wine Week. Held at Arlequin Wine Merchant in Hayes Valley, the tasting featured five vintners committed to the art and science of growing, fermenting, and bottling wine the natural way.
The Booze News is a roundup of pertinent or otherwise interesting drink-related stories from the media. I try to do it once a week.