Happy, Happy Holidays

By now everyone is well into the scramble of the holiday season. The sound of Christmas carols are abound while your Halloween décor gets thrown into storage. For one reason or another, the series of social engagements, the laundry list of people with which to exchange gifts and the fast pace of the holiday rush definitely warrants the extra trip to the liquor store. This issue discusses some unique wine gift ideas, thoughts for wine pairing with your holiday meal and a few wine service pointers to add that dash of sparkle to your hosting.

Gift giving

The holidays are a time of ‘eat, drink and be merry’ and the busiest time for beverage retail. The shelves are stuffed with regular stock items and special gift-packs appear to fill in all the gaps – It’s a shopper’s wonderland. While purchasing a gift-card is very swift, spend a few minutes to find something special so your friend or family member has something to open. This adds that special element of surprise and makes the exchange more meaningful.

What then would you give the special someone that is a real connoisseur? Or are they new to wine? Regardless, something unique is best. Even if that certain someone has a ‘go-to’ label, it is great to give something that they may never have thought to buy. You’ll find the LCBO Vintages or SAQ Sélection offerings to be busting at the seams and this is the perfect time to get that special gift. As we’ve experienced with every month of VinoVigilance it pays to taste terroir or a special method of production. Take the Riesling Auslese by Dr. Pauly-Bergweiler from Mosel, Germany, for example. This wine comes from the Bernkasteler Badstube and is part of a grosslage (the German terminology referring to a cluster of vineyards). The term Auslese refers to the hierarchy of sugar ripeness in the grapes at harvest. Specifically, an Auslese level is considered “special late harvest” which means these grapes have been left to hang into the late autumn, and so, often have higher sugar levels once they are made into wine. Auslese wines are relatively rare to show themselves on the shelves compared to their Spätlese and Kabinett counterparts (although Auslese wines can be found online relatively easily and can be shipped to your location). The wine is medium-sweet and bursting with floral, sweet citrus and apricot character. The Riesling grape holds acidity very well and balances out the sugar on the palate. This is a great wine to serve though a meal with poultry, semi-sweet sauces and even desserts like poached peach or pear. If you are planning on having something spicy, this is also a great pairing as the sugar cools the palate.

Our tasting line-up of the evening left to right: Mumm Napa Cuvee Prestige, G. Marquis Silver Line Pinot noir, Dr. Pauly Bergweiler Reisling Auslese, Castelgreve Vin Santo. Background: A very thirsty and jealous tortoise.

Wonderful wines from closer to home will impress you as well. The G. Marquis ‘The Silver Line’ Pinot noir is part of one of Magnotta’s premium tiers from VQA Niagara-on-the-Lake. It’s a well-extracted, fruit-forward pinot that has the tell-tale cranberry and autumn leaves notes often found in this grape. It is a nice pairing with roast beef, pork tenderloin, or a dry-roasted Portobello mushroom cap.

Stocking stuffers

Never will there be as many half-sized bottles at the store than at this time of year. These can make great stocking-stuffers – far better than a lump of coal. One such sweet treat is Vin Santo. Traditionally, these wines were shared during church service. They primarily come from Chianti region, in Italy, and are made of the white grapes Trebbiano and Malvasia. What is special about these wines is that the grapes are harvested and dried over the winter on straw mats. When the raisinated grapes are made into wine later that spring, they are aged in oak for a minimum 36 months. But the other very important distinction is that the barrels are not topped up with fresh wine. This oxidation process imparts the nutty, almost sherry-like characteristics to the wine. The Castelgreve Vin Santo del Chianti Classico is from the 2000 vintage and has a vibrant brassy colour. This wine would be a great pairing with candied nuts. It’s pretty unique to share a wine that has been asleep for over a decade.

Ring in the New Year

Heading to a friends house to watch the ball drop? You’ll be a very welcome guest with a bottle of bubbly. If you are looking for a traditionally made wine that is of quality and won’t break the bank try the Mumm Napa Brut Prestige. Being traditionally made, it has a base of crisp green apple with the touch of baguette and brioche that one would find in quality Champagne. The mousse is very creamy and makes for a very welcome reception or a wonderful way to end the countdown.

Sophisticated Service

If you are undertaking the big task of entertaining a party for a sit down dinner it is wonderful to brush up on your wine service skills. You’ll also find these practices to be commonplace in fine restaurants.

Unveil and present.  The bottle is presented to the guest that ordered the wine or, alternatively, the one brave enough in your group to taste test.

Uncork the experience. The wine is uncorked and the cork is laid before them to demonstrate authenticity and to ensure that mould is not growing on the side that is in contact with the wine.

Try it out. A small amount of wine is poured in the glass for them to smell and or taste.

This dutchie gets passed on the right-hand side. All joking aside…upon acceptance of the wine, it is poured by standing to everyone’s right-hand side (whereas food is served on the left). The bottle is held with your palm on the back label so that the front label can face each guest as you pour. This is easily done if you are holding the bottle in your right hand because your arm will be at a comfortable distance away from the guest’s personal space.

A glass half full is a good thing. With wine, you appreciate the emptiness. Poured the wine so that there will be plenty of airspace in the glass to appreciate the wine’s aromas. Never fill a glass completely full, you can always pour more later on.

…and do the twist! When finishing the pour, gently curl your wrist towards you to prevent drips. It is also a good idea to have a kitchen towel draped over your left arm to wipe the bottle of any drips that may end up down the side.

Fancy pouring using the punt. Thumb tucked away in the bottom of the bottle, which is hopefully curved deep enough to grip well. The fingers are extended toward the top of the bottle along the back and underside – note the position of the pinky finger. When finishing the pour, twist your wrist clockwise so that the bottle is still supported by the fingers.

Some folks like to get extra fancy and hold the bottle from the indentation in the bottom of the bottle, called a ‘punt’. Be very careful and have a steady hand. Place your thumb firmly inside the punt. Flare out your fingers and extend them along the back and left side of the bottle so that it remains steady and the front label can still be displayed.

Here’s wishing you a safe and happy holidays! Indulge and explore responsibly. If you’re heading out for a party be sure to get one of your reindeer or elfish friends to bring you home. Or curl up on the comfy couch for the night. After all, the best pairing for cookies is milk.