White Rhone Experiment

Actually, not so much an experiment as a fridge cleaning.

I looked in my fridge for something to go with dinner tonight (pasta with a creamy Alfredo sauce and shrimp) and found a bottle of white Cote du Rhone.  (How do you get the damn little “hat” on the “o”!)  Unfortunately, it was something from the 2000 vintage!

The wine was fantastic!  Assuming you like woody wines with little to no flavour, that is.  I won’t name the producer since this is my fault.  I bought the bottle many years past (Vancouver Playhouse International Wine Festival?) and should have drunk it ages ago.

(The oddest thing is that it was okay with the creamy pasta sauce.  Boring but okay.  On its own, however, the faults were too much.)

Such a shame: There’s not enough white Rhone available (in BC at least) and then I go and ruin a bottle by forgetting about it.

FYI, the wine was a blend of Viognier, Roussanne, and Marsanne.  Classic stuff.

If you’re in BC and want an idea of what I should have tasted, check out the white blends from Twisted Tree (blends of Roussanne with either Viognier or Marsanne).  The opposite of the way too old, orange peel aroma, caramel coloured, flavourless wine that I tried tonight.

Wine Suggestions for Thanksgiving Dinner

Thanksgiving is almost upon us, so it seems like a good time to suggest some wines for your turkey dinner.

Many people seem to feel that choosing a wine (or wines) for a turkey dinner is difficult. My response is that there are usually so many different dishes on the table that almost any wine will pair nicely with something! If you choose a wine that you like, you will probably enjoy it with your Thanksgiving dinner as long as it doesn’t wipe out the food flavours.

However, I do have a few classic pairings to help get you started. Any of the aromatic varietals usually work well with turkey: Riesling (dry or off-dry), Gewürztraminer, or Alsatian Pinot Gris come to mind. Lighter reds (such as Pinot Noir, Syrah or Grenache from the Old World, or Gamay) often work well without  overwhelming the flavours of the food.  Rosés are another option, but avoid the sickly sweet, overly fruity ones and go for a drier version.  The Joie Rosé would be great (I know that Firefly Fine Wines & Ales still has some magnums), but there are many other choices.

For something really different, consider a sparkling red. The Australians virtually swear by sparkling reds with turkey dinners. These wines are almost uniquely Australian (Sumac Ridge now makes one too) and not well known in British Columbia, but there are some available here. If you want to splurge, try the E&E Sparkling Shiraz ($69.99 in the government stores): this is made from the famed still wine – always a treat – so this is both an excellent Shiraz and a fun sparkling wine. There is also a Black Chook Sparkling Shiraz ($23.90 in private stores) that I expect will work well.

These are really just some off-the-cuff suggestions. I’m working on a list of wines to enjoy over the Hanukkah/Christmas/New Year season. Look for it in late November.

Happy Thanksgiving!

St Hallett Poacher’s Blend 2007

Barossa Valley, South Australia, Australia
Alcohol: 11.5%
Available in government ($13.72) and private stores

I recently had the opportunity to attend a tasting led by Stuart Blackwell, the senior winemaker at St Hallett. We tasted some of their top wines, but started with their entry-level white, the Poacher’s Blend. This wine has been one of those wines that I keep coming back to, as it is nice to drink and a good value.

The Poacher’s Blend is a blend of Semillon, Sauvignon Blanc, and Riesling. Stuart says that they start with a 60% – 40% blend of Semillon and Sauvignon Blanc and then add the Riesling to get the right blend. (The Riesling usually ends up being between 8% and 12% of the blend.) The Semillon is picked at three different times, with the different pickings adding complexity, acid, and greater balance.

The wine is a pale straw colour, with aromas of tropical fruit and lime. It has a full and viscous mouth feel, without being heavy. The tropical fruit (especially pineapple and melon) carries through, as does the lovely lime and citrus flavours. There is a nice floral lift to the wine and the crisp acid is obvious without being strong. The finish lingers softly and has a crisp end.

This wine goes well with most white fish, including rich seafood (e.g., crab) and those with light cream sauces. (The acid in the wine helps cut through the richness of the sauce, while the richness of the fruit compliments the creaminess.) That said, this is also a nice wine on its own and the lighter alcohol can make for a nice start to a dinner.

Sendero Sauvignon Blanc 2007

Writing about value wines made me think of this Chilean white. I was told that Concha y Toro, Chile’s largest winery, created this brand specifically for Canada. Whatever the case, they pack a lot of flavour into each bottle.

As soon as you open the bottle, the citrus aromas (lemon and grapefruit) are hard to miss. The lemon lemon and grapefruit continue onto the palate, but there is also a bit of something softer (peaches?) as well. The wine has plenty of acid, making it crisp and refreshing, but not so much as to overwhelm the fruit. There is a short but satisfying finish. A great wine to serve at any large gathering (e.g., a summer BBQ), drink at home, or to cook with.

Available in private stores only: $11.00+