(Courtesy of Oregon Wine)
Must-Try Wines + Beers for the Holidays From Bay Area Connoisseurs
16 November 2017
Look beyond your go-to vinos and brews.
There's no greater joy than when you find your beverage of choice—something delicate, refined, intricate on the the palette. For this holiday, we've assembled choice selects from local wine and beer experts to pair with your holiday feasting.
Peter Eastlake, Sommelier and Owner, Vintage Berkeley and Solano Cellars
(Courtesy of Marietta Cellars)
Eastlake set up shop in Berkeley's Gourmet Ghetto in 2005 and has built a reputation on his stellar selections of small-production wines for under $30. In addition to owning Vintage Berkeley and Solano Cellars, he is also the wine curator for Wine Lands at the annual Outside Lands Music Festival. Here are his picks for specific food pairings:
Roast beef:
"Most red wines are happy at the table with roast beef, but I'm a sucker for a young, dark, and juicy Cabernet Sauvignon during this season. Marietta Cellars makes two rib-sticking Cabs: 2014 Game Trail Cabernet Sauvignon Estate Grown, Yorkville Highlands and 2015 Arme Cabernet Sauvignon Estate Grown."
Dungeness crab:
"California Chardonnay and crab on New Year's Eve is one of the great coastal California pairings. If Chardonnay isn't your thing, winemaker Leo Hansen serves up a California Chenin Blanc that hath no peer. His 2015 Leo Steen Chenin Blanc Saini Vineyard Dry Creek Valley is taut and creamy."
Roast fowl:
"Pinot Noir, Zinfandel, and Beaujolais have always ruled the pairing conversation for turkey while Loire Valley Cabernet Franc gobbles up the wine nerd crowd. Husband and wife winemaking team of Ryan and Megan Glaab at Ryme Cellars craft a Cab Franc that tastes like liquid cranberry sauce. The alcohol is modest too, so it's a perfect for long dining sessions. Check out their 2016 Ryme Cellars Cabernet Franc Alegria Vineyard, Russian River Valley."
▲David Meneses, Wine Director, Alexander's Steak House San Francisco
(Courtesy of LaRue Vineyard)
Sommelier David Meneses worked in some of the most influential dining destinations in Florida, helping to earn world-class restaurant group Hakkasan a slot in Wine Enthusiast's "Top 100 Wine Lists in the Nation" and a "Best of Award of Excellence" from Wine Spectator. He has since fulfilled his dream of living and working in San Francisco by moving westward to work at Michael Mina before joining the Alexander's Steakhouse family.
Favorite local wine for the holidays:
"LaRue "Rice-Spivak Vineyard, Sonoma Coast Pinot Noir. Katy Wilson's great-grandmother Veona LaRue was the inspiration for her first solo venture. Katy works as a consulting winemaker for a handful of spectacular wineries in Sonoma. When she isn't consulting, Katy is pouring her soul into every bottle of LaRue. The 2013 Rice-Spivak is incredibly balanced with elegant aromas of red fruit and hints of herbs and spices while the palate is mouth-filling with flavors of bright cherry, minerality and stone fruit. It's perfect for any holiday occasion."
He's also sipping some bubbly:
"Champagne, Champagne and then some more Champagne. To be honest, I try to drink Champagne as often as possible throughout the year, but there is something special about drinking it with your friends and family during the holidays.
I currently can't get enough of the 2010 Larmandier-Bernier 'Terre de Vertus' 1er Cru (Champagne, France). Pierre Larmandier is a Biodynamic viticulturist/winemaker making outstanding Grower Champagne in the Côte des Blancs. Pierre focuses on making wine that tell a story of the estate that he took over in 1988."
To pair with Champagne:
"Champagne can be paired with more than just caviar and oysters. This particular blanc de blanc Champagne has an elegant richness, while still being incredibly crisp on your palate. Its complexity makes it pair beautifully with, for example, the Charcoal Seared Kagoshima Wagyu Bite we serve at Alexander's. The richness of the Champagne blends wonderfully with umami flavors of the aged wagyu; the citrus notes highlight the mushroom, and finally the crispness cleanses your palate."
▲Jacob Kardon, Bar Manager Gather Restaurant
(Courtesy of Jacob Kardon)
Taking Gather Restaurant's acclaimed locavore approach to its natural conclusion, Kardon compiles their all-California wine list by reviewing the farming and viticulture practices of the wineries to ensure that they offer exquisite flavor while minimizing their environmental footprint. Kardon recently instituted Wine Wednesdays to introduce small, family run wineries which might not get attention otherwise.
Under the radar wines to pair with roast poultry:
"For poultry entrees, I'm loving rosé. This year I will be enjoying the 2016 Olivia Brion Vin Gris of Syrah. This small production wine out of Mendocino is a lovely dry rosé with a floral nose. Light enough to sip while watching football, but has enough structure to pair nicely with turkey."
And for beef:
"For beef dishes, I like big-bodied reds. Obsidian Ridge has been cranking out reds with great structure, and the 2012 Estate Syrah is no exception. The Red Hills provide rich volcanic soils, and high altitude, which Obsidian Ridge expresses quite well in their wines. Let their Syrah open up in your glass as your roast rests, and enjoy!"
▲Rich Higgins, Master Cicerone, Certified Sommelier and Consultant à la Bière
(Courtesy of Rodenbach)
Higgins was only the third person in the world to be certified as a Master Cicerone back in 2010. He's also a brewmaster, instructor, consultant, and host for beer events and beer immersion travel. Here are his recommendations for the best beer to pair with holiday eats.
"Holiday spreads tend to be fairly hefty, buttery, and often flavored with herbs and spices. Beers that work best with these foods tend to be medium bodied, around 6-8% ABV, and not overly bitter with hops. From there, you've got options for fine tuning to your food, palate, and price. Sourness, amber-red color, added spices, and expressive yeast strains are all good directions to go for serving memorable beers that will make delicious pairings. And for celebrating Christmas Eve the Italian way with a Feast of Seven Fishes, open a dry porter (like Anchor Porter and Marin Pt. Reyes Porter) or a saison (like Henhouse Saison or North Coast Le Merle) for the perfect pairing with oysters, crab, halibut, and herby pastas."
Higgins' go-to beers for pairings:
Sour Red Ales:
- Rodenbach Grand Cru
- Russian River Consecration
- Almanac Dogpatch Sour
- Bruery Oude Tart
- Firestone Walker Barrelworks Bretta Rosé
Spiced Beers:
Belgian Tripels and Golden Ales:
Weizenbocks:
Bourbon-Barrel Aged Beers (especially with dessert):
▲Beth Wathen, Co-Owner of City Beer Store
(Courtesy of Alvarado Street Brewery)
Beth and husband Craig opened City Beer Store more than ten years ago. Both local and national publications have included City Beer near the top of their "best of" lists of beer retailers ever since. Here are their selects:
For a Thanksgiving meal:
"We love the fresh IPAs and pale ales coming directly from Alvarado Street Brewery. Whether it's Vengeful Barbarian, Mai Tai, or Contains No Juice, these citrus-bursting hoppy characters stack up nicely next to the welcoming cheese platter and brined turkey for the main course."
And dessert:
"Evil Twin Brewing's imperial stouts are an excellent choice to crack open for the final course. Picture yourself with a slice of pecan pie seated next to friends by the fire, a glass of imperial stout in your hand. The dense chocolate, roasted, velvety nature of I Love You With My Stout, Imperial Biscotti Break and Even More Jesus are as delicious as they are cleverly named."
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