Thanksgiving is nearly here!

I really love Thanksgiving. Feasting, food, family and friends . . . and of course wine. Wine tends to play a significant role in our Thanksgivings. We typically spend this holiday with Greg’s family, which is quite big and has many wine lovers. In fact, I think one of my most significant epiphany wine moments came over a Thanksgiving weekend when my brother-in-law Dave poured us a Châteauneuf-du-Pape which ultimately helped propel me down the path of wine geekdom.

This is what a recent Thanksgiving looked like a few years ago.

We used to occasionally do family wine tasting trips the day after Thanksgiving. However, it's a big family, and as more young family members crossed the 21+ line, the ranks swelled to the point that we’d easily overrun any tasting room with even a fraction of the total. 

Full disclosure, this post includes media samples that were sent to me. No other compensation was received and all opinions are my own.


Nonetheless, the feast day is usually a bit of a show and tell of bottles. Everyone brings a few things and there is always something new to try.

My contributions to a recent Thanksgiving. The Decoy Merlot (also featured in this post) and the Vignobles des Roches Morgon were both samples, but really enjoyed both with the Thanksgiving feast.

 For me, this part of the day is only topped by my sister-in-law’s pies.


Last year there was a break in our usual family plans, and go figure, we ended up spending the day with wine friends, so another fun and fantastic line up!

When winegeeks get together for Thanksgiving.

Holiday feasts like Thanksgiving are notoriously hard to pair because you have so many different flavors side by side on the table running the full gamut from savory to pretty sweet.
Over the years, we’ve learned a thing or two about pairing this meal with wine and thought I’d share some pointers and bottles we've enjoyed over the years.



First of all, I think it’s tough to find just one wine to match the whole meal given all the flavors. There’s also likely to be quite a few people at the table, all with their own palates and preferences.  Moreover, you’ll almost definitely need several bottles over the course of the meal anyways, so you might as well get a variety. As I mentioned, I also just find it fun to try different things and compare notes.



The general idea is to find wines that are versatile and go with lots of different categories of flavors.  I’d recommend going with some bubbles or rosé, a white wine, and a fruity, light to medium-bodied red. Now let’s dig a little deeper. 

Bring on the Bubbles!

It’s so lovely to greet guests with a glass of bubbly–or to be welcomed with a glass if you’re the guest.  We all know that bubbles set a festive mood and they make perfect aperitifs. Beyond that though, bubblies are among the most versatile pairing wines out there. They’re refreshing, cleanse the palate, keeping you ready to go for another bite.

Of course, Champagne is great when you can swing it or if there’s a smaller group, but if you’re buying for a large group, you’ll probably want something a little more affordable. Crémants are a great option for good bubbly on a budget. Here are a few more sparklers that’ve been a part of our holidays in the recent past.

I will say that if your holiday table involves a lot of dishes that tend towards the sweeter side, I’d suggest a bubbly with fruitier profile or even a little residual sugar otherwise the wine will become sour when you drink it with the sweeter food. It doesn’t have to be sweet, but an off-dry wine will match the food more easily.

Top: Champagne for when you feel like going all out, here Paul Bara Grand Brut Rosé Champagne NV;  Schramsberg Querencia Carneros Brut Rosé 2014 is a great California alternative;  Sektkellerei Fitz Riesling Sekt Extra Trocken NV was a pretty, aromatic, and food friendly alternative.  Bottom: Bodegas As Laxas Sensum Rias Baixas Albarino Brut NV had a great mix of minerality and crisp, sunshiny fruit; this Sparkling Rosé of Pinot Meunier and Pinot Noir from Poe Wines was brut, but ripe and fruity enough to work with lightly sweet food; for a offbeat choice, this Eden Imperial 11° Rosé cider of apples and red currants, would be fun and food friendly.

Not pictured, but and Extra-dry Prosecco Superiore DOCG is another great choice. Lambrusco is another fun option you might not have considered. They tend to mix fruity and savory notes, and the chill is refreshing.

Riesling, Especially Off-Dry

 When pressed to pick a favorite white grape, Riesling is my pick. A big part of that is because it’s super versatile. With bright, effusive aromatics and naturally fresh acidity, there’s a Riesling to match pretty much anything. There is a common misconception that all Rieslings are sweet, but they actually run the full gamut from extremely dry to dessert styles. In this case, much like with the bubblies above, a little bit of residual sugar is your friend if you have a lot of sweet dishes on the table like candied sweet potatoes. If you prefer a dry wine, ask for a fruitier version.

Peter Laure Barrel X Saar Riesling has just a hint of residual sweetness, so it’s bright and balanced, and pairs easily with lots of foods. It's also reasonably priced at close to $20. Rieslings also age really well and you can often find them at reasonable prices, like this Bollig-Lehnert Dhroner Hofberger Mosel Riesling Spatlese 2003 and Stephan Ehlen Erdener Treppchen Mosel Riesling Auslese Trocken 1993.

Gewurztraminer and riper Pinot Gris can fill similar roles on the table as well.

Full, Round White Wines

Since the centerpiece of the Thanksgiving table is usually either turkey or ham, both of which straddle the white/red line, and many sides that are often on the heavier side. Full bodied can straddle that line well. Chardonnay is a classic option. Ripe and/or oaked versions also tend to work with roasted flavors, and as well as with many autumn vegetables that often have a bit of sweetness. 

Alma de Cattleya Chardonnay Sonoma County 2015 is a delicious option with balanced oak. Here it's paired with this Spaghetti Squash Carbonara I recently shared.

However, if you’re not a Chard fan, there are plenty of other options like Pinot Bianco and Grenache Blanc. Viognier is another good choice, particularly if you want something that combines fuller body with effusive aromatics.

Here are a few more ideas.

Top: Maison Nicolas Perrin Condrieu 2010 — Viognier for when you’re feeling fancy. Raft Wines Jonquille Viognier 2017 is ripe, delicious California version, that also happens to be considerably less pricey. Bottom: Davis Family is a family favorite, and their Cuvée Luke is a crowd pleasing Rhône White Blend out of Russian River Valley. I love Jaimee Motley's rich, textured Chenin Blanc. I recently shared this Pinot Bianco from Peter Zemmer  (which was a sample), but I think it would be a great Thanksgiving option as well.

Fresh Whites

Bright white wines at the other end of the spectrum have a role to play as well. First of all, they’re great aperitifs, of course. As well, they can be a nice counterbalance to heavy foods.
If your table features more savory dishes and lots of green veggies, then wines in this camp with herbal components would be right at home.

Sauvignon Blanc comes right to mind, but there are many, many other options in this camp as well. I think this a great category to be adventurous in, because you can find really beautiful, crisp, refreshing whites from lots of unexpected places around the world. 

Toreta Pošip Special from Croatia is crisp with sea-breeze minerality, but it with a little more texture and medium body. A delicious choice if you want to try something new!

Wines That Blur the Color Lines: Rosé and Orange Wines

Like I’ve mentioned before, with so many types of dishes on the table, you want wines that can easily move from purpose to the next. Rosés and orange wines, can do that almost by definition. Both are indeed very versatile and work with the light meats and lots of sides. 

Truett-Hurst is another family favorite and their Salmon Run Zinfandel Rose from Dry Creek Valley has made several appearances at Thanksgiving over the years. Domaine de Fontsainte Corbieres Gris de Gris Rosé is a little lighter in style, with good minerality. Inconnu's Pinot Gris Carneros 2013 had just enough skin contact to give it texture, but wasn't over-the-top orange. I liked it best with savory dishes.

Lively, Medium-bodied Reds

Light to medium bodied red with moderate tannins are culinary go-to’s. At home we probably have this group of wines more than almost any other precisely because they work easily with so many different foods: veggies, meat, poultry, even certain types of fish like salmon. Bonus, because they’re not overpowering in body, you can make it through a long meal without feeling knocked out or weighed down by the wine.

Thanksgiving is not a meal where I personally want a full, deep, dark wine. You’ve already got tryptophan to contend with – you don’t need anything else trying to put you to sleep.


If your holiday table has lots of sweet components like glazed ham, sweet potatoes, and sweet cranberry sauce, pick wines that are on the fruitier end of the spectrum. If your table tends towards the savory end, pick versions with some earthy or herbal notes. There are even wines that are fruity and earthy.

Pinot Noir is a classic on the Thanksgiving table for all of these reasons, and it certainly makes it way to ours.

So many Pinots! Versions at all different price points from Onward, Etude, Paul Hobbs, Picket Fence, Ayoub, Roar, Memories also from Ayoub, and Domaine Eden.

Beaujolais Crus are also getting to be Thanksgiving classics for their great mix of fruit and herb notes. Tempranillo-based wines, like those from Rioja, also mix these notes nicely.  Medium bodied versions of Zinfandel, Merlot, and Grenache (or Grenache dominant blends like these) are all great options too. If you’re feeling more adventurous, there are loads of great options!

Lots of light to medium body reds from recent years. Top: Zichichi Old Vine Zin, Horse & Plow Grenache Napa Valley, Vignobles des Roches Morgon, and Franz Haas Lagrein Schweizer 2016 from Alto Adige was a sample, but was a favorite for me last year and very reasonable at $20ish. Bottom: Lagier Meredith Mondeuse Mount Veeder 2014; Jean-Yves Peron Cote Pelee is another Mondeuse, but from the Savoie region of France; Glatzer Carnuntum Blaufränkisch and Berger Zweigelt are both from Austria and both great matches for autumn foods.

I know a lot of people really love a deep, dark red and will want that regardless of the pairing. For those, I recommend asking for versions with moderate, ripe, smooth tannins.

At the end of the day, the holiday is all about enjoying your time with family and friends, so have what you love. Cheers!

And if you’re looking for ideas for how to use up leftovers, here are a few ideas:
Mushroom, Kale, and Ham Quiche
Turkey Enchiladas
Stuffed Acorn Squash
Post Turkey Day Leftover Makeover Trio 

Or put a bunch of leftovers on a pizza!



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Today we’re returning to one of my favorite regions – the Rhône Valley.

Specifically, we’re going to the Southern Rhône to Rasteau, which is located just 15 miles northeast of the far more famous Chateauneuf-du-Pape. I do love CdP – one of the first wines I fell in love with was a CdP – but its neighbors are not to be discounted! Moreover, as a general rule of thumb, one of the best parts of getting to know the neighbors of a more famous region is that, they’re usually a great place to look for wine values, and that is certainly the case here. 

Map courtesy of WineFolly.com

(We’ve also explored previously explored Gigondas and Ventoux, so be sure to check out those posts as well.)

Rasteau is a small medieval village with a lot of history – cobblestone streets, a medieval fort, and the ruins of a castle are all part of the package here. Apparently, the wines of Rasteau were the vins of  choice in the middle ages for the bishops of Vaison-la-Romaine. Later on, in the 18th century, the region became better known for its fortified wines. This continued to be the case until phylloxera came along in 1870 and wiped out all the vineyards here, just as the nasty little buggers did to most of the rest of the vineyards in Europe.

Photo courtesy of Inter Rhône and Teuwen Communications.

Nonetheless, the region replanted and re-established itself. The area was originally part of the Côtes du Rhône AOC when it was established in 1937. However, the village was noted for its quality early on, and in 1966 it earned named village status, appearing as Côtes du Rhône Villages Rasteau. In 2010, they were elevated to Cru status with their own AOC for their red wines, which means they’re celebrating their 10th anniversary next year. (The Vin Doux Naturel dessert wines of the region were granted AOC status in 1944.)

Much like other areas of the Southern Rhône, we’re talking about GSM blends (Grenache-Syrah-Mourvèdre), accompanied by a few other supporting players. Wines must be made up of a minimum 50% Grenache, and 20% of Syrah and/or Mourvèdre.

Photo courtesy of Inter Rhône and Teuwen Communications.

Also like other parts of the Southern Rhône, the area has a warm, Mediterreanean climate in which these sun-loving grapes can easily ripen. They feel the effects of the Mistral, but the vineyards are generally protected by the fact that they’re arranged in the form of an amphitheater. Southern Rhône is famous for its pudding stones, which are large and round, and you can find these here as well. These most celebrated rocks help with drainage, and also help with temperature control in both hot and cold weather. These tend to located at elevations of 951–1050 feet. Other important soil types in the region include sandy marl (located at 525-951 feet) and terraces of pebble-rich soils (394-525 feet) .

The landscape is made up of gently rolling  hills and valleys. These seem to form form spurs that resemble the tines of a rake, which in French is râteau, and gives the region it’s name.
Here are a few more quick facts:

• There are 57 independent wineries, 25 negotiants, and 3 cooperatives.

• Rasteau is at  656 feet of altitude and looking out towards the Dentelles de Montmirail mountain range.

• The AOC Rasteau offers 96% dry reds and 4% Vin Doux Naturels (sweet) red, white or rosé.

• Vineyards span nearly 3,212 acres around the village, most of which are south-facing.  

Like I said, Rhône wines in general have always been among my favorites and are go-to’s at our house. They’re pretty versatile and work in many different settings. Given the time of year right now, I can’t help but start to think of Thanksgiving, but they’re also great for everyday.

If you know me, you know I actually love leftovers – I kind of see them as a game. I think one of my superpowers is transforming leftovers into something new and different. Well, Thanksgiving is kind of like the Superbowl of leftovers. So, as a way of demonstrating how these wines would work with both Thanksgiving flavors and the everyday table, I paired most of these with wines with leftovers.
Disclosures: most of these wines in this post were provided as media samples – no other compensation was received and all opinions are my own. The page also includes Amazon Associate links, from which I might earn a commission from qualifying purchases at no cost to you. Vineyard and winemaking details are taken from tech sheets provided by Inter Rhone and Teuwen Communications, as well as the producer websites. 

Lavau Rasteau 2015 with Mushroom &  Butternut Squash Arancini 

Average Price: $20 (sample)
Blend: 50% Grenache, 50% Syrah
Alcohol: 13.5%

Winery: The Lavau family’s story in wine is a long and winding road. It began in Saint-Émilion in the 19th century. The next stop was in Tunisia, where René Lavau and his son took a small estate of vines and orange trees, and turned it into the country’s biggest wine producer. René’s grandson, Jean-Guy Lavau, and his wife Anne-Marie returned to France in the 1960s and took charge of a small winemaking cellar in Sablet at the heart of the Rhone Valley. Their sons, Frédéric and Benoît, joined the domaine in the 1990’s, and then took full reigns of the facility in 2000. They invested in modernizing the winery, built a new cellar in Voilès, and invested in vineyards as well. Once updated and modernized, Maison Lavau began to produce its own estate wines from their 445 acres, but they also work with many small, family-run vineyards.

Vineyard & Winemaking Deets:  Grapes are hand harvested from vines that are stony hillsides and east facing, followed by destemming, and elevage in neutral vessel. The juice undergoes a 25-day maceration with twice-daily pump-overs before pressing. After fermentation, the wine is aged for 12 months in barrel, 25% of that in 450L second use oak.
Soil: Pebbles and marl

Tasting Notes: Raspberry liqueur, black cherry, white pepper, red plums, and hints of licorice and light herbs on the nose. On the palate there was a nice balance of plush fruit, flowers, and hints of stony earth. Body and acidity were both straddling the line between medium and medium +, and tannins were medium.

Pairing: Arancini have to be one of the all-time best leftover makeovers. Pretty much anytime I make risotto, I’ll make arancini a few days later. I lay out the basics of how to make them in this post. MMMMMMMMMM! These had fall flavors of mushrooms and butternut squash, and were filled with mozzarella. Since I also had some leftover steak gravy, we had that as a sauce to dip about the crispy rice balls into. For me, risotto is often itself a receptacle for leftover proteins and veggies, so here you have two ideas right away for Thanksgiving leftovers  – risotto one day and arancini another.

They wine worked well with these delicious balls of goodness, but it particularly liked the savory gravy. 



I also recently shared a rosé from Lavau in this post on NibblingGypsy.com.
  

Domaine Mikael Boutin MB Rasteau 2016 with Steak Taco Bowls

Average Price: $20 (sample)
Blend:  60% Grenache, 10% Syrah, 10% Mourvèdre, 10% Carignan, 10% Cinsault
Alcohol: 14.5%

Winery: Mikael Boutin is a fifth-generation winemaker, who took over the family’s vineyards in 2008, and he released his first bottling in 2011. He has a small production facility that  is roughly the size of a two-car garage, where he has a few large concrete tanks and a basket press. Boutin focuses only on Rasteau and has just under 5 acres of vines scattered across eight parcels of varying exposures and soils. He farms organically and has certified since 2012.

Vineyard & Winemaking Deets: Grapes are harvested by hand. All fermentations are spontaneous with wild yeasts and last 15 to 18 days in concrete tanks, with pump overs once a day. Wines are aged on fine lees for 8 months in concrete tanks. The wine remains unfined and held for 12 months after bottling before release to the market.
Average Vine Age: 40 years
Soil: Limestone-clay with marl and pebbles

Tasting Notes:  Warm black cherries, raspberry candy, warm earth, and spice on the nose. The fruits are more tart on the palate, with notes of savory garrigue, bramble, and a hint of lavender.  The wine was medium+ in body and acidity, and medium + tannins that were round and dusty. The wine was throwing sediment, so I’d recommend decanting or pour carefully as you come to the end of the bottle.

Pairing: We had this wine with steak taco bowls with black beans, rice, leftover veggies, and crisped up tortillas. The wine matched quite well!

Tacos, quesadillas, and taco bowls are another great way to use leftover veggies and proteins. Pick the ones you feel would match best and fill a tortilla or bowl with them, then just add some sour cream, salsa, and/or avocado. 

Domaine de Verquiere 2017 Rasteau with Butternut Squash Alfredo Pasta 

Average Price: $14 (I bought this at K & L for $14.99)
Blend: 70 % Grenache, 30% Syrah
Alcohol:  14%
 
Winery: The Domaine de Verquiere estate has been handed down from father to son for
generations and is currently managed by Romain and Thibaut Chamfort. Each generation has done their part. Their great-grandfather Edmond purchased the buildings and renovated them. He’d sell his wines in large barrels to the region’s best wine merchants. The grandfather Louis gave the estate new life when he began selling the wines in bottles and growing the property. Next, their father Bernard and his wife Genevieve took over, and increased sales through export. Romain and Thibaut Chamfort are continuing to develop the land according to the traditions set out for them, and have set about converting the vineyards to organic principles.

Vineyard & Winemaking Deets: Must is cold soaked before for 3 days, then fermented at a controlled temperature of between 26 and 30°C. Wine goes through 3 ‘delestages’ ́ (a 2-part process, where wine is pumped out of the tank, then pumped back over the cap) during fermentation. The traditional fermentation on skins lasts for 30 days in the vat. Wine is aged in barrels for at least 12 months.
Soil: Clay-limestone with rounded pebbles and a granite base.

Tasting Notes: This was on the earthier end of the Rasteaus we tried, with stones mixed with lots of dark red and black spiced fruits with a hit of pepper. The body was medium+, with firm tannins, and fresh acidity.

I've often purchased the wines of Domaine de Verquiere because I find them to be a good value at the price. This one was no exception.

Pairing: We paired this with pasta topped with leftover veggies and chicken, and this Butternut Squash Alfredo Sauce we’ve been loving from Trader Joe’s. Pasta is no-brainer for transforming leftovers. Cook pasta, add protein, veggies, olive oil, maybe some seasonings, and you’re done. If you feel like you really need a completely new flavor, add sauce.

I’ll give this particular pairing a B, because it was fine, but I think the food wanted a riper, fruitier wine – some of the others here would’ve been fine. The wine would’ve worked better with a more decidedly savory dish. A peppery beef or lamb steak would’ve been great.

The winery also makes the following suggestions: With its more robust nature and earthier character the Rasteau red goes well with strongly flavored game dishes such as wild boar or deer. It is also good with medium-matured cheeses.

Domaine La Font de Notre Dame Rasteau Le Chêne 2016 with Brisket on Cachapas

Suggested Price: $18 (Sample)
Blend: 80% Grenache, 10% Mourvèdre, 5% Syrah, 5% Cinsault
Alcohol: 14.5%

Winery: This is a very old family estate is run by brothers Frédéric and Boris Roux. Their name comes from a pilgrimage stop visited by the Provencal people in the Middle Ages which was supposed to protect them from the plague. The brothers worked for 30 years under their father before taking over the property and founding La Font de Notre Dame in 2016. They  cultivate just under 32 acres in Rasteau on south facing slopes, with clay soils and an abundance of heat-retaining pebbles.

Vineyard & Winemaking Deets: The fruit is hand harvested and traditionally vinified. The maceration is long with pump-overs to extract silky tannins and deep purple color. The wine is aged in vats and 3 to 5 year old barrels.
Average Vine Age: 80 years
Soil: Pebbles and brown marl.

Tasting Notes: I have to be honest –  I didn’t take as careful notes for this wine, because I just kind of got caught up in the enjoyment of it. It was on the riper, more hedonistic end of the wines tried here. It showed lots of warm, ripe, berry sauce notes, white pepper, and baking spice notes.

Pairing: We paired this with leftover brisket from this recent recipe on top of cachapas. You’re probably asking, ‘What’s a cachapa? They’re Venezuelan corn pancakes. They’re usually topped pretty simply with butter and fresh cheese, but I thought why stop there? They’re made pretty easily with a mix, but they’re a lot like corn griddle cakes. A side of cornbread would also be great, or even a little scoop of stuffing. This pairing was kind of an unexpected winner. I was a little worried about the lightly sweet notes from the corn, but it all came together thanks largely to the fact that the wine was one the riper end. 

Chateau du Trignon Rasteau 2015 with Beef Wellington

Suggested Price: $25 (Sample)
Blend: 60% Grenache, 40% Mourvèdre
Alcohol: 15%

Winery: Château du Trignon started as a traditional farm in 1896, with mixed agriculture and livestock, owned by the Roux family. (The same Roux family as above.) Over five generations they grew their holdings and converted the farm to vineyards. They sold the land to the Quiot family in 2007 –  Geneviève, Florence, Jérome and Jean Baptiste. The vineyards span several appellations, with 12 acres in Rasteau. Winemaker Jérome Quiot oversees the production, and improvements are underway in the winery.

Vineyard & Winemaking Deets: Grapes are completely de-stemmed, then undergo a 17 to 21 day maceration, followed by a 17 to 21 day fermentation in concrete tanks with indigenous yeast. Wines are aged for 12 months in French oak barrels (1 to 3 years old) foudres and concrete tanks.
Average Vine Age: 30 years
Soil: Red clay and small pebbles, single parcel

Tasting Notes: The wine showed notes on the nose of berries, red plums, white pepper, and garrigue. The palate showed similar notes along with hints of cocoa and spices. It was warm and velvety, combining decadent and savory elements nicely. The wine was at the fuller end of the spectrum of those tasted, with medium+ acid and tannins.

Pairing: I’ve been experimenting with Beef Wellington recently, and this wine with my second attempt. I’ll share more about those experiments soon, but the wine was a really good match with its combination of savory notes and richness.

The winery also recommends game birds, rack of pork, or lamb chops.

I’ve only been to Texas once. We went to a friends' wedding in Marfa, a town in way, way, way, West Texas.

Such a spectacular setting for a wedding!

At the time, I didn’t know anything about the town, but art lovers will know it as a famous art destination. It’s the home of notable artistic sites like the Chinati Foundation and Prada Marfa. 

Untitled concrete works by Donald Judd at the Chinati Foundation.

If I had preconceived expectations of the trip, they were shattered. Everyone local we spoke to seemed to have at least three jobs; those they had to make money, and then art(s) they practiced. The town is almost an art installation in itself and almost seemed out of time. 

For me it also reflected a romantic ideal of “Texasness,” even if it’s extremely different (to my understanding) from many other places in modern Texas. This might be why it’s been used as a filming location for movies like There Will Be Blood and No Country for Old Men. That and the dramatic, expansive vistas. 


I was sent a couple of samples by Texas Fine Wines from Duchman Family Winery for this month’s Wine Pairing Weekend (#WinePW) event celebrating Texas wine. The winery is located near Austin, which isn’t  really near Marfa at all, but in a weird way, drinking these bottles kind of reminded me of that trip: whatever I was expecting of these wines, they weren’t it. I’ve had wines from Texas before –some good, some bad– but most of them have been on the big, intense side. These wines had fruit that reflected the warm climate, but they weren’t over-the-top intense. They were elegant, and yet also spoke of the rustic terroir. This is particularly true perhaps the Aglianico I received, which I’ll be focusing on today.

But before we get to the wine, let’s talk about Texas wine country. You might be thinking, they make wine in Texas?!” – yeah, actually they make wine in all 50 states. Texas actually is the 5th in the US in terms of production, and its history dates back to the mid 1600’s when wine was made here by Franciscan priests.

Apparently, the entire wine drinking world today owes a collective debt of gratitude to a Texan. In the late 1800’s T.V. Munson of Denison, Texas established a vineyard in which he conducted research, experimented, bred vines, and also had a commercial nursery. He had one of the greatest private plant breeding programs ever developed. Here, he was able to make his most important contribution to the wine world.

Just at this time, Europe’s vineyards were being decimated by phylloxera. T.V. worked with the French wine industry to develop the phylloxera resistant rootstocks that would save the industry. Once they figured out that the problem was due to a pesky insect, and that American rootstocks were resistant, the work of grafting vitis vinifera vines onto resistant rootstocks occurred here. Munson organized dozens of workers and land owners to collect dormant cuttings for shipment to southern France. These vines became the breeding stock for the rootstocks that saved Europe’s industry!

Map borrowed from this site.

Today, Texas is home to over 400 wineries and over 4,550 acres planted under vine. It has eight AVA’s, the largest of which is the Texas Hill Country. It has two sub-regions, Bell Mountain and Fredericksburg in the Texas Hill Country. The others are Escondido Valley, Mesilla Valley, Texas Davis Mountains, Texas High Plains, and Texoma.

 

THE WINE & PAIRING

 

Duchman Family Winery is located in the Texas Hill Country, but sources most of its fruit from the Texas High Plains AVA, where temperatures are a bit cooler. This area is generally developing a reputation as one of Texas' best areas for fine wine. The winery was founded in 2004 by Drs. Lisa and Stan Duchman. They love Italian grape varieties and saw similarities between the climate and weather patterns of parts of Italy and parts of Texas, in particular the Texas High Plains. They hired a viticultural consultant, Bobby Cox, and winemakers, Dave Reilly (current head winemaker) and Mark Penna, to make the dream a reality.

Today, we’re looking the Duchman Family Winery Aglianico Oswald Vineyard 2015. Aglianico is grape from southern Italy that tends to make really big, bold wines that are high in tannin and acid. We’ve explored Aglianico from its home country before on the blog, so invite you check that out here.

(BTW: If you’re wondering how to pronounce it, listen in here.)

The choice to plant Aglianico in Texas makes a lot of sense to me, since it’s a grape that likes to be warm and dry. I expected deep, dark juice to pour out when we opened the bottle, much like what I’m used to from Italy; instead it was considerably lighter and more translucent in the glass than I thought it’d be. I was intrigued. 

Disclosure: While these wines were provided as media samples, all opinions are my own and no other compensation was received.

Greg and I picked up notes of dusty cherries, warm earth, pomegranate, orange rind and flowers on the nose. We got similar notes on the palate, along with bramble, dried herbs, cola, cloves, and quite a bit of earthiness that was kind of silty with a mix of sand and stones. On the palate the cherries were somewhat dried, and Greg also picked up on some dried apricot notes, which clicked for me once he said it. It had medium, but perceptible acidity, and medium, chalky tannins. The wine is high in alcohol, but didn’t feel overpowering — it felt more medium bodied, although it rounded out and felt fuller once it had gotten some air. Besides the earthy notes, there was also a good amount of delicacy and finesse to the wine.

Given that we were having a wine from Texas, I thought it’d be fun to make a brisket. After tasting the wine though, we decided that my normal ideas brisket didn’t seem quite right. (Maybe if I had a smoker  . . .) This wine was talking of Texas and Italy, mixing a little of both, and still kind of doing its own thing.

I decided to make the brisket in our Instant Pot, for easier weeknight cooking. I found this recipe on the Spruce Eats, which served as a blueprint, but then I applied flavors we thought would work after tasting the wine.  I also served us some roasted vegetable and salad on the side.

The result was fantastic. Greg thought the tannin came out to play a little more in the match, but in a good way. I thought the combo teased out more savory tobacco and herb notes in the wine. Altogether, it was a pretty seamless combo. Bonus, the brisket leftovers are delicious in lots of different ways!

I also received a bottle of Roussanne from Duchman, which I also really enjoyed, and will be sharing that soon on Nibbling Gypsy.

OTHER POSSIBILITIES

Look for medium to full bodied red wines with a balance of fruit and earthiness to pair with this dish. I’m thinking Barbara or Temporarily might make other good options.

I think this wine would be pretty versatile, but keep it savory. It liked the meat, tomatoes, and herbs in this dish.

 

THE GEEKY DETAILS

I couldn’t find a tech sheet, so we’ll keep this short and sweet today. Alcohol is 14.4%.

 

MONEY TALK

This bottle is priced at $30 on their website, which I think is a Solid Buy.

We definitely celebrated Merlot month around here.

A couple of weeks ago I shared Exploring California in 5 Merlots. These Merlots were from different areas of California and all were pretty reasonably priced. However, I received quite a few more media samples for participation in #MerlotMe month than I was able to cover in one post, so the party continues, and I’m sharing these today, JUST under the wire for International Merlot Day. (That’s right, Merlot also has a day.)

In this post, we’ll be looking at 5 more Merlots, but this time I’ll be looking at a batch for when you want to kick things up a notch. We all have moments when we feel like something a little more spendy, whether it’s for a special occasion or just because. Sometimes you’ve just gotta “treat yo self!”

Merlot is a great option in times like these because you’ll typically get extra bang for the buck at any price point. Today’s wines are all from Napa, a region that generally pricey. It’s known for Cab, which can be even pricier. The Merlot-based wines can deliver just as much pleasure for comparably less money, regardless of the price bracket you're working in.

Napa doesn’t need much of an intro. It’s definitely California’s most famous winemaking region. That said, the AVA’s in the area are very diverse. Napa Valley was created by geological events that have occurred over the last 150-million years, and as a result there’s a crazy array of soils. So where appropriate, we’ll take the opportunity to get to know some of these individual areas a little bit.

Map borrowed from Wine Folly.

Winemaking and vineyard details are taken from the tech sheets and/or websites.

Long Meadow Ranch Napa Valley Merlot 2015 with Mushroom and Butternut Squash Risotto 

SRP: $37 (Sample). Not a crazy splurge, so it’s perfect for when you’re just feeling a touch extra.
Blend: 95% Merlot, 2.4% Cabernet Sauvignon. 1.8% Petite Sirah, 0.8% Petite Verdot.
Alcohol: 13.5%

Winery: The winery has a long history dating back to the late 1800’s. Today it’s owned by Ted, Laddie, and Christopher Hall – it was purchased by the family in 1989. Long Meadow Ranch is engaged in full circle farming – they employ integrated farming systems that rely on different parts of the ranch to contribute to the health of the whole. In addition to vineyards, they have olive orchards, cattle and horse breeding, vegetable gardens, and poultry for egg-laying. Each piece feeds the whole and everything is certified organic. In addition, they make their own compost and use solar power.

This isn’t the first time I’ve featured once of their wines. Check out their rosé here and here.

Vineyard & Winemaking Deets:  Organically farmed, as noted above. They’re also certified under Napa Green. The wine was aged in 30% new French Oak.

Area:  Grapes grown at their Mayacamas and Rutherford Estates. Their Rutherford Estate sits on a mineral-rich benchland that was once a riverbed.Tectonic plate movements and volcanic activity, and erosion and intermingling over time have created complex alluvial fans that radiate from the hillsides and through the valley floor. The most famous of these alluvial fans is the Rutherford Bench. The Mayacamas Estate is nestled in the mountains high above the Rutherford Bench.

Tasting Notes: Red plum, black cherry, vanilla, hints of tea and dried leaves on the nose. On the palate, notes of licorice, dutch chocolate, and white pepper joined the red plum and cherry notes. There was also a little touch of bitterness, along with tobacco, tomato stem, and medicinal herbs on the finish.  It was medium bodied, with medium acid, and medium/medium+ tannin.

Pairing: We paired this with butternut squash and mushroom risotto topped with shredded chicken and crispy sage. You could just as easily leave the chicken off  and keep it vegetarian. The wine was a good weight to match the food. More earthiness came out with the food, as well, and the white pepper and herb notes were heightened.

The winery also recommends beef, smoked baby back ribs, and barbeque pulled pork sandwiches with this wine. 

Materra Right Bank Oak Knoll District 2015 with Roasted Chicken and Roasted Veggies

SRP: $50 (Sample)
Blend: 99% Merlot, 1%
Alcohol: 14.5%

Winery: Brian Cunat grew up in the Midwest on a farm which gave him respect for farming. Later, he and his wife Miki traveled to Napa Valley and they fell in love with the area. They decided to buy a 50-acre property in Oak Knoll in 2007, then hired an expert team of vineyard managers and winemakers. The family is involved in the operations on a daily basis, though, and it’s become a full family affair.

Vineyard & Winemaking Deets: The winery is certified by Napa Green.
The wine is aged 22 months in new French Oak.

Area:  Oak Knoll District. This area is on the valley floor, near the southern end of Napa Valley, so it’s cooler than many areas of Napa, as it’s closer to San Pablo Bay and feels some of its marine effects. It’s known for wines from Bordeaux grapes (Cab, Merlot, Cab Franc, Malbec, and Petit Verdot) that are actually reminiscent of Bordelais wine –  typically, Napa’s take on these grapes tends to be much bigger and bolder.

Tasting Notes: Appropriately, this wine is paying homage to Bordeaux with the name “Right Bank,”  referring to the area of Bordeaux on the right bank of the Gironde River and specializes in Merlot. Of all the wines we tried, this one was really the most reminiscent of the Bordelais style to my palate. (Or course, still with riper California fruit notes.) When I poured this for Greg, without telling him what it was, he knew it was a step-up in quality. It was very elegant and well-made. It had notes of plum sauce, ripe raspberry, black cherry, and light vanilla and cocoa. On the palate, there was a whole mix of berries, cherries, and red plums. It was velvety with a light cocoa, like chocolate pudding, and a little pencil lead. It was medium bodied, with medium acid, and medium tannins that were fine grained and little dusty. This was a mutual favorite.

Pairing: We had this with roasted chicken with root vegetables. I basically made the same way as I prepared this spatcocked chicken, but instead of za'atar, I used Trader Joe’s Umami Seasoning and this Napa Valley Blend I’m fond of. Use your favorite. Leftovers from this chicken got shredded up and put on top of the risotto above. The wine and the chicken worked really well together thanks to the medium body and elegant nature of the wine. The wine also reflected the spices and herbs on the chicken nicely.

 

Markham Vineyards Yountville Estate Merlot 2015 and Surf & Turf with Friends

SRP: $55. (Sample)
Blend: 75% Merlot, 18% Cabernet, 7% Cabernet Franc
Alcohol: 14.2%

Winery:  Markham Vineyards celebrated 40 years of winemaking in 2018, however, the winery’s history goes back even further. It was commissioned to be built in 1879 and they’re currently the 4th oldest continually running winery in Napa county operating under this original bond number, albeit under different owners and names.

On their website Markham’s winemaker Kimberlee Nicholls notes that “Merlot is the first wine I fell in love with when I arrived in Napa. In my opinion, it is the perfect food wine.”

Vineyard & Winemaking Deets: Markam’s wineries and vineyards are by certified by Napa Green. Fun fact, the budwood for their Merlot vines originally taken from the Three Palms Vineyard. The wines if fermented in 100% stainless steel, then is aged for 15 months in new French oak barrels.

Area:  Yountville. This AVA is right in the heart of Napa Valley, halfway between San Pablo Bay and the southern end of Mount St. Helena. Most of the vineyards here are located on the valley floor. Vineyards for this wine are located at the southern end of the famous Rutherford Bench area. The soils are well-draining, sitting atop ancient alluvial fans.

If you’re ever in the area, downtown Yountville is also a great place to stop. It also happens to be home to Thomas Keller’s French Laundry and Bouchon.

Tasting Notes: This was a hedonistic wine with deep mocha and roasted plums and espresso. There were touches of soy and savory herbs. I didn’t take full structure notes in the moment, but it was a full-bodied and structured. This was a mutual favorite from the batch for both Greg and I.

Pairing: We enjoyed this wine during a surf-and-turf- cookout with friends. It was excellent with the steak, and Greg noted he also really enjoyed it with sweet potatoes.

Pahlmeyer Merlot Napa Valley 2016 with Beef Wellington

 

SRP: $90 (Sample)
Blend: 97% Merlot, 2% Malbec, 1% Cabernet Sauvignon
Alcohol: 14.9%

Winery: Jason Pahlmeyer was an attorney who became captivated with wine. He found a partner who owned an estate in Napa and they set about reimagining the vineyard. They sought assistance from professors at the University of Bordeaux, and searched out the best clones of Bordeaux  varieties from vineyards in France and brought back their “suitcase clones.” They brought them back through Canada and actually got caught along the way. Here’s a fun excerpt of the story from their website:

Jayson's partner smuggled their “suitcase clones” to the U.S. through Canada. All went off without a hitch until their final truckload, when the border authorities uncovered the French vines. Ordered to surrender all their contraband, they kept their French clones hidden and instead turned over to the unwitting patrollers clones purchased from U.C. Davis.

The vineyards were planted in 1981, and they’ve have a pretty amazing set of winemakers come through there over the years. Bibiana González Rave currently holds that position and she is one amazing lady. (She was San Francisco Chronicle’s Winemaker of the Year in 2015, and I highly recommend the read.)  I’m happy to say to have had the very great pleasure to get to know her a little bit over the last couple of years, and she was on my panel this year for Bâtonnage: "Pathways to Inclusion: But How, Really?" I invite you to listen to that here. She also has her own line of wines called Cattleya  which I highly recommend, as well as Shared Notes which she makes with her husband Jeff Pisoni.

I was admittedly very excited to receive this wine as a sample, to get the chance to taste an example of her wines I’d not had before.

Vineyard & Winemaking Deets: The vineyards are farmed sustainably, taking careful measure to prevent erosion, and use organic compost. 100% free-run juice was used for this wine. Great care was taken to sort the grapes, through multiple stages to ensure only the best fruit was used. The fgrapes underwent five days of cold maceration. After primary fermentation, the grapes were gently basket pressed. The wine was aged in 85% new French oak barrels for 20 months.

Area:  Atlas Peak and Rancho Chimiles. Pahlmeyer’s estate vineyards are on Atlas peak, so I’m going to focus on that today, but Rancho Chimiles has a really interesting history you can read more about here. Atlas Peak is one of the highest points in Napa – the highest vineyards are planted at 1665 feet above sea level. The Foss River is largely responsible for the terroir here, rather than the Napa River, although it does eventually meets the larger river. The soils are mostly volcanic and highly porous, which is good for drainage, and lends itself well to high-quality wines. Sadly, this area was hit hard by the wildfires of 2017.

Tasting Notes: On the nose, there were notes of blackberry, black cherry, blueberry, boysenberry, light chocolate, light spice, hint of bramble, red flower petals. A similarly lush combination of fruits returns on the palate, with light bramble, white pepper, and a hint of anise. It was medium + to full bodied in body, medium tannins, but with sufficiently fresh acid to hold it all together. This wine had a great combination of elegance and richness, like a velvet glove and I relished every sip.

Pairing: I decided to embark on a quest of experimenting with Beef Wellington. We paired this wine with the first iteration. I was fairly faithful to this recipe from Delish, with the exception that I used hanger steak, instead of the traditional tenderloin. It was a fantastic match.

Blackbird Vineyards Illustration Napa Valley 2013 with Filet Mignon and Roasted Beets on Salad

Average Price: $106 for this vintage (Not a sample. I pulled this one from “the cellar.”)
Blend:  60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon
Alcohol: 14.5%

Winery: Blackbird Vineyards is located on a former walnut orchard which was planted to Merlot vines in 1997. It was purchased by Michael Polenske in 2003. Much like a couple of the other wines above, the wines were inspired by the wines of the Right Bank of Bordeaux.

Vineyard & Winemaking Deets: They farm sustainably, rarely using commercial pesticides, herbicides, or artificial fertilizers. Organic materials from farming and harvest are put back into the soils as compost. All wines are fermented via native yeasts. I couldn’t find a tech sheet for the 2013 vintage, but according to their website the 2016 spent 21 months in French oak barrels - 75% new, 25% seasoned. They consider this the most luxurious wine in their portfolio.

Area:  Blackbird sources fruit from around Napa, but they’re based in Oak Knoll, which we covered up above.

Tasting notes: High-toned with notes of violets, orange rind, cherry, red plum, raspberry, and vanilla on the nose. On the palate, there were notes of kirsch, herbs, and that hint of orange rind. It had bright acidity, was medium to medium + body, and had a little grip on the finish. Even though it has a few years on it, I thought it could use a few more since it was still taught or decant.

Pairing: We paired this with filet mignon, which I prepared sous vide. I also prepared a little pan sauce to serve on top. On the side, we had salad and roasted beets. I also had some chimichurri around, so we played around with that as well. The wine was very good with the steak and pan sauce. In large amounts, the chimichurri tended to throw it off a little bit; however, in small amounts or bites where there was a little of everything, it all worked together solidly well.