If you try the blindfolded thing just bring someone along to steer you clear of the wine displays, and if you try it out with your eyes wide open, give these varietals a look. Pinot Noir, Zinfandel, Chardonnay, Riesling, Gewurztraminer, Merlot and Sauvignon Blanc. So you are getting the picture, right. Lots of options and nothing to stress out about.

The reason all these wines can work is because they all have something different to offer the main course and all the accompaniments.

The big Roasted Bird is there, offering up white and dark meat. Stuffing that can come at you 100 different ways is there, Giblet Gravy, Mashed Potatoes, Squash, Baked Onions, Oyster Stew, Green Bean Casserole, Golden Glazed Ham, Parsleyed New Potatoes, Pumpkin Something-or-Other and Cranberry Sauce.
It seems like it never ends and it really doesn’t. I think it would be just a bit better if Steak was involved somehow, but I’ll just save that for the day after.

Now the wines. This is what I’ll be drinking on Thanksgiving. An all-American holiday like this is accompanied nicely with America’s only grape varietal that we call our own; Zinfandel.

1998 Murphy-Goode
“Liars Dice” Sonoma County Zinfandel
This Zin is ultra light and a ripe ruby colored in the glass, very light hues and lighter than most Pinot Noirs. It has bright forward flavors of raspberry, mild pepper, and sweet spice. This Zin is not the typical big, beefy style that can hold it’s own against any beef dish. This is the kinder, gentler version of California Zin that brings super rich, bold fruit flavors wrapped in a lighter bodied style. This wine took me by surprise because I tend to always go for the powerhouse Zin’s, but I have to re-think things now that I have put this on my favorites list.

Along with the Murphy-Goode Zinfandel I will be bringing a Chardonnay and a Pinot Noir to accompany the Bird and all the other eats on November 22nd. For your convenience I will now proceed to run down the list of wine varieties and how they can work with the Feast. Not that we need a solid reason for each wine, sometimes it’s just the mood that leads us to one particular wine, but just to make things all make sense I will give you some details.

• Chardonnay:Chardonnay’s from around the world will work. The white meat on the bird is a natural pairing with many white wines and the multiple flavors of many Chardonnay’s can meld perfectly with light casseroles, light cheeses, ham, stuffing’s, and buttery, creamy mashed potatoes. Chardonnay is versatile and could be the easiest choice for a natural match with Thanksgiving fare.
• Pinot Noir: A light red wine that has the ability to work with a wide range of food. For this case it covers the bases on both white and red meat from the bird. Then it proceeds to enhance the tastes of the heartier stuffing’s, gravy’s, and any Duck or Pork that may bless the table.
• Zinfandel: This can get it’s recommendation just for being the glorious American red wine that makes sense to serve with this American holiday. In most cases it is too bold, and in-your-face for many of the foods going around the buffet on Thanksgiving. But it is a classic case of going against the rules and drinking wines you like, even though they are over-shadowing the main dishes. Zin is usually rich, spicy, with big berry flavors that make grilled meats come alive. But do what you want with this one. Try the lighter style like I recommended above.
• Sauvignon Blanc: Crisper and light bodied wines that are there for your white meat and crisp vegetables. The tossed salads with vinaigrette will love it, and if there is any shrimp cocktail floating around, it is a natural. Sauvignon Blanc will also cleanse your mouth after diving into that cheesecake.
• Merlot: Berry flavors and a softness that just goes down the trap so smooth, that this wine deserves to be almost everywhere. Oh, wait a minute, it is everywhere. This wine is doing the dark meat thing and brings a nice depth of flavor to match with some of the heartier foods.
• Gewurztraminer and Riesling: Getting a bit sweeter with these two, the appeal is all about uniform flavors and general drinkability. These are nice on their own and work with some of the sweeter flavors that Thanksgiving offers. Some of those apricot gelatin salads, pecan tarts and holiday nut cakes really need these wines to round things out.
• Champagne: No reason needed for this wine. It is just the most versatile wine in the world. It works before the meal, during and after. It is a natural with many appetizers and it loves desserts as much as you, and it can stand up to many of the main courses. Champagne is a great wine to bring to any gathering and since it is a Holiday and a Celebration, I don’t need to say any more.Other notable varietals that warrant a mention are Chenin Blanc, Viognier, Gamay and Pinot Gris. All wines that will work with the usual Thanksgiving spread.

Back to Turkey Day Wines

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1. More Breakfast Wines
2. The Mountains, not the Bayou
3. Getting Some Tail

It usually happens around 10 o’clock at night, when I’m starting to relax after a long day. I know something is going to fill my glass in a minute, but what is it going to be? I start to get a little antsy, and a bit sweaty and then naughty and nasty thoughts of Syrah fill my head. Yep, I need to pop a cork on something and I think it should go by the name of Crozes-Hermitage. Oh, that feels better, and now another, and now a little more. When I’m feelin’ that Rhoney, it takes about three bottles to get me over it. Of course it could happen to me again tomorrow night, but I’ll be ready.

I like to start with my Gigondas from the Southern Rhone, and then work my way up to the Northern Rhone with its full-blown Syrah’s. Tonight I choose Crozes-Hermitage from the North. I started with a 1998 E. Guigal Gigondas, then moved onto a smooth 1999 Paul Jaboulet Aine “Les Jalets” Crozes-Hermitage, then got my corkscrew into a bottle of 1998 Paul Jaboulet Aine “Domaine de Thalabert” Crozes-Hermitage.
This was a pretty good selection and not that expensive. Here is some info on two out of the three.

Paul Jaboulet Aine
1998 “Domaine de Thalabert”
Crozes Hermitage
1998 Paul Jaboulet Aine “Domaine de Thalabert” Crozes-Hermitage Oh sweet baby, this is the goods. This wine is a full garnet/deep red in color that just lightens up slightly on the edges with distinct and potent aromas of spice and gamey black pepper. A whiff of this should always put a smile on your face. The aromas seem to stick with the spicy first impression but do start to include a bit of ripe berry as you get to your 2nd minute with your nose in the glass.

The ripe red tangy raspberry flavors come across in the mouth and penetrate everywhere. The solid full body of this wine has some muscle and kick, but also shows a more silky mellow side on the finish. The younger ripe flavors of raspberry get fuller as the bottle empties, or as it spends some more time with your tongue. Heavier cassis and some earthy flavors intertwine with the tangy spice and make for an all around good time with this 100% Syrah wine.

The peppery spice is more in the aromas than taste for me, but does play an important part mixing with some of the berry flavors. The “Domaine de Thalabert” vineyard always puts out some good stuff and in an exceptional year like “98” this wine is drinking nicely now but is also ready to lay down in your cellar now for 4-8 years. Let it rest a while and some of the explosive fruit should be waiting for you and will be just a little more mature.

E. Guigal
1998 Gigondas
This is the wine to drink first as a warm up to the Jaboulet. With 70% Grenache, 20% Syrah and 10% Mourvedre this blend is a bit lighter in body than the Northern Rhones but just as fun to power down. The crimson red color has a consistent nice lightness to it and is very clean and clear of any flaws. Aromas that first come on the scene are burnt cherries and then followed up by some spicy clove.

This wine has seen two years in oak casks and has all the grip and spiciness that Grenache can offer. This blend offers up earthy, leathery and good amounts of red berry flavors. It can be a bit chewy and the robust body can keep this wine going in your glass for a long time, but it will be down your throat before to long.

The “98” vintage was seen as a very nice vintage for the entire Rhone valley but it was heralded as one of the best vintage for the South in almost 10 years. I like this wine for a classic example of Grenache in the Southern Rhone. The tannins are light and the body medium and can do a little cellar time for 3-4 years.

If you get through these two bottles and you are feeling good, then my job is done. For the price on these two bottles I will take these as a representation of the Rhone any day. You can drop a lot more money when shopping for wines from this region, but you don’t have to. God bless Syrah.

Back to Feelin’ Rhoney

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1. Chateau d’Ampuis
2. Martin Codax
3. Getting Some Tail

When Pinot drinkers are drooling over the thought of an exceptional bottle of Pinot Noir from the great Northwest, there are about 15 wineries that are on the “must get my hands on” list. Cristom Vineyards is one of them. Small production, handcrafted and consistently “freakin’ great”. Some of the vineyard designate releases are made in small amounts ranging from 300 cases to a bit over 500, and the Reserve usually comes in at twice that depending on the harvest. This release of the Reserve came in at about 1150 cases. That’s enough for some of us to get our hands on it.

The 1999 vintage provided a nice cool and surprisingly dry spring and a mild and warm summer. This follows two very good vintages in 1997 and 1998, and gives fans of Willamette Valley wines something to cheer about. Cristom has taken advantage of this like they should, and they keep releasing killer Pinot’s.

The Reserve is pulled from some of the winemakers’ favorite lots from the harvest and sees some extended time in the barrel. This release has a nice hearty structure and is really able to hit the cellar for 3-5 years right now. It’s one of those drink now or later wines. I think it will be perfect either way, toss a coin. This Pinot is unfiltered and shows a ruby-red/garnet color in the glass, with some good full earthy aromas backed up by some distinct cherry notes and some darker fruits coming into play. The aromas are mild, but pretty easy to get drawn into.

Full flavors come across tight, focused and very deep. Deep cherry and hints of ripe plum work on the slight oakiness very well. The tannins are mild to medium and the acids are balanced well. Some spiciness comes across early then takes off only to return on the finish. The finish is nice and elegant. There is a dusty kind of spice that lingers in the mouth between sips and actually starts to develop more in the mouth as the tasting goes on. There is a lot going on here and the complexity is one of the benefits of drinking an excellent Pinot, from a very good vintage, produced by an all-star winery like Cristom.You will get your monies worth out of every bottle that comes out of Cristom and pair it up with a nice entree and you are livin’ the good life.

The ‘99’ Reserve is an awesome wine that I had while feasting on a Pork Tenderloin with a Mushroom/Orange Glaze and the second bottle was just as delicious as the first. It’s easy to get two bottles down at dinner, just give it a try.

Back to Cristom

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1. Getting Some Tail
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Yea, you heard me right, Rias Baixas (ree-ahss bii-shahs), say it a dozen times and get used to that “x” pronounced as a “sh”. After a couple of bottles we don’t care how you pronounce it. The wine of the month here at Damn Good Wine headquarters is the 1998 Martin Codax Albarino. Oh, you don’t know Albarino, well let me introduce you. Say hello to my lil’ friend.

Medium gold in color with what seems to be some stuff floating in it, but after further examination it reveals itself as the tiniest of effervescent bubbles, or so it seems. I’m not sure, but I don’t care, because this is a terrific wine. First sniff brings almonds, then oily nuts. Then weed, smoked wood, and pan seared peaches. So you get the picture so far, very intense aromas. The flavors are very happenin’ also.

Your mouth gets to experience bright, lemon-limey, pineappleish, and candied lemon peel flavors. They are focused and brisk enough to not be annoying. The flavor intensity moves upwards and upwards in your mouth and right when you think that the wine is going to flatten out and start to round off and come back down the flavors just stop. They stop right at the top. It is a hard thing to explain in words but it is a nice experience.

This is a dry wine with a Sauvignon Blanc on steroids personality, and a Chardonnay cross dressing like a Viognier mouth feel (and aroma), medium bodied and well worth the $14. Nice acidity with flavors that don’t fade, it is just all around good stuff. Should work well with a plethora of dishes, seafood being the first to come to mind.

This Albarino ends with a blanket of ripe citrus and holds its own against all those other whites from France, California and Australia that you may be drinking. I may be recommending a wine that is not that easy to find but when I drink something I really like I have to tell you. Good luck in hunting it down. The Martin Codax winery also releases another 100% Albarino from its winery that goes by the name of Burgans, and is also a nice wine. Check ‘em out.

Back to Martin Codax

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This is the style of The World Atlas of Wine. 30 maps have been added to this edition and the 148 maps from the 4th edition of The World Atlas of Wine have been modernized and revised. If you think you know French wine regions then dive into the detailed 100 pages devoted to France and see how much you have forgotten, overlooked or just plain ignored.

After the first 50 pages that hold the intro and general wine info, 24 pages are dedicated to the region of Burgundy and these pages have you thinking of terroir, terroir, terroir. Photo’s, text, maps and wine label images give each two page spread an in-depth coverage of this region where geography plays such an important role. Then a couple pages for Champagne, 30 pages for Bordeaux, 3 pages for the Southwest of France with regions like Cahors and Buzet.

Dordogne gets 1 page before rolling into the Loire Valley for 8 pages. Alsace gets 5 pages and then onto the Rhone for 9 more pages. So you get the point, right? Lots of maps on every place that may grow a grapevine.

Since 1971 when the first edition was released, the Atlas has been a must have for wine freaks everywhere. It has sold millions of copies and this is the latest updated version since 1994. Hugh has been the man with solo credit for the first 4 edition, but now teams up with another world-renowned wine writer in Jancis Robinson. Between the two of them they almost have a corner on the market when it comes to wine books.

They both have numerous titles out on the shelves and make a great team when it comes to adding easy-to-read and informative text in with a wine book jammed with maps. It’s maps first and text second here, but you really don’t need more info than they already give you. They are both masters of wine text and cover lots of info on each region that wine pros and beginners can both sink their teeth into.

Back to The World Atlas of Wine

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Lip smacking white wines and lobster. Put these two side by side and most seafood lovers and winos will thoroughly thank you. I know I would. To top it off lets pair this lobster up with some bottles that are all $15 or under. If you are dropping the cash for lobsters and can get away with keeping the budget in line with some nice bottles for $15 or less, might as well. So that is the way I went.

First I ordered four 1.5-pound live hard-shell Maine lobsters.Then I went and picked out four white wines that I felt could nicely accompany the crustaceans during my feast. The lobsters arrived the next morning at 11:00, via FedEx. I let them hang out in my fridge for a couple of hours and they were rarin’ to go. They were very lively as if they had just gotten out of their tank, and they wanted a piece of me, I could tell. But I sidestepped them and into the boiling pot they went. I did the standard New England Boil for these guys.

• Big old pot of boiling H2O
• 2 Bay leaves
• Couple pinches of Salt
• Couple squeezes of lemon juice
• 2 Sticks of Butter
• 2 Lemon wedges

While those four slowly turned a bright red over about 12 minutes time, I got the fresh cole slaw ready, pulled the bread out of the oven, finished sautéing up the potatoes and melting three sticks of butter.

I picked out a white Burgundy, two California Chards and a Pinot Gris from Oregon. I wanted some medium to full-bodied whites with some nice upfront flavors that would work with the sweet lobster meat. The first was a 2000 Domaine de La Folie “Clos La Folie” Rully. This wine is a 100% Chardonnay from the Cote Chalonnaise region of Burgundy, just south of the Cote de Beaune. I like this wine for its value and sturdiness when it comes to pairing with food. The next two were California Chards from the Central Coast.

A 1999 Babcock Chardonnay from Santa Barbara and a 1999 Mirassou Chardonnay from Monterey. Both have some nice upfront fruit, oakiness and a very full mouth feel that I like with lobster. The last was a 1999 Cristom Pinot Gris from the Willamette Valley in Oregon. This wine I have had recently and enjoyed it tonight with the meal a lot better than I did while tasting it solo.

Once those lobsters were done and the table was set, I went to work. Cracking claws over here, pullin’ apart tails over there, man it was a sight to see. I got some much-needed use out of my lobster crackers and only ended up knocking over one glass of wine. Not a bad night for me. The lobsters were great and this is how the wines turned out.

Domaine de La Folie
2000 “Clos La Folie” Rully
Good goldish yellow color with some refrained aromas of mild fresh pear. This is a full style Rully, not as crisp and tight as some, but rather fatter and fuller. Nice broad body. Creamy lemon flavors that have some mineral hints and a depth that is impressive for this price. The Cote Chalonnaise region of Burgundy is a great starting point before you bump up to the $30-$130 bottles from the Cote de Beaune.

Babcock
1999 Santa Barbara County Chardonnay
Thick and yellow with a solid core and strong aromas of pineapple. Rich and full bodied with some nice balance in taste with the oak really showing through. Tropical fruit flavors and oak penetrate and dominate. Babcock has put together excellent Chards for a while now and keeps up the great work with this 1999. This Chard spent 6 months in seasoned and new French Oak and has an alluring spice to it that carries across the tongue nicely.

Mirassou
1999 “Coastal Selection” Monterey County Chardonnay
Mirassou has been there from the beginning. The first in Monterey. Six generations later they are still doing things right. This is their entry level Chard and it makes it easy to stay at this level with some engaging wines from this “Coastal Selection”. Bright yellow in color and very full of big aromas. The melon and pineapple tropical flavors have a balance of acidity that works just fine. I think of this wine as one that has a potential to surprise many folks when you give them the price tag. Some smokiness comes across at first and then fades into the nice smooth oak. Nice full finish with a crisp apple ending.

Cristom
1999 Oregon-Washington Pinot Gris
This wine was my attempt to get something a bit lighter in body and style into the mix. It worked but showed that it had some “umph” to contribute. This is a very nice Pinot Gris from Oregon that is a blend of juice from four vineyards. Three from the Willamette Valley (81%) and one from Washington (19%). Clear and light straw in color with aromas of pealed apple and some earthy spice. This has some weight to it and shows the body some Oregon Pinot Gris are getting. Ripe fruit flavors blend in with the hints of earthiness. The flavors penetrate and the citrus comes out into the sides of your mouth. Very nice wine for the price and I would recommend it in a heartbeat.

Back to Getting Some Tail

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1. Cristom
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3. Wine A Steal of a Deal

There was no shortage of winery reps and distributors wearing Patriot jerseys, and impromptu raucous chants of “Pats”, “Pats”, “Pats”, did take place at a few tasting tables here and there. The scene was pretty cool, and I’m sure that plenty of wine geeks there were concerned that all this football hoopla was making this into more of a party than a professional tasting. Well when you start pouring 1800 different wines to thousands of people, things just happen. I like seeing people just enjoying wine. Tasting notes or not, spitting or not. Wine tastings should always be this much fun.

The set-up for the pouring tables that covered the exhibition hall floor of the World Trade Center were spaced out nicely, and the aisles were nice and wide at most points to accommodate good crowds around most of the tables. Plenty of spit buckets were in place to either pour or spit into, and water jugs were being replaced fast enough to wash out that tasting glass a hundred times or more. The 450 wineries represented were sectioned into regional groups and there were rows of wine accessory vendors representing glassware companies, magazines, cheese makers and more. An all around wine extravaganza, with a diverse crowd and lots of wine “know-how” floating around.

I made the trip into the Expo with one of guys, Anthony Giza, and we had all of our gear ready when we arrived. Pads of paper for note taking, pens and pencils, back up pads of paper, cameras, and business cards. Well that lasted about 20 minutes and then all went to hell in a hand-basket real quick. It was just too much fun and wine for us to keep up the notes. Pens got lost, pads of paper got dropped and winery reps kept pouring until we couldn’t rinse out our glasses fast enough. We really wanted to get some good tasting notes but some times shit happens.

We did keep track of some of our favorites from the plethora of wines being poured and while my partner hung out at the one Sake table I was able to enjoy and get into some seriously nice wines. These are some I really liked and need to find a bottle of to spend some time with and get some tasting notes on. This is a list of some of the wines that will be getting a second look at from the Expo.

1999 King Estate Reserve Pinot Gris
2000 Bonterra Viognier
2000 Domaine Moulin-Tocussel Chateauneuf-du-Pape
2000 Sanford Pinot Noir
1999 Spice Route Swartland Flagship Syrah
1998 Pepi Two Heart Canopy Sangiovese
2000 Jacobs Creek Reserve Chardonnay
2000 Acacia Pinot Noir
2000 Cousino-Macul Chardonnay
2000 Limb Vineyards Cabernet Sauvignon
1999 Bonny Doon Le Cigare Volant
1999 Ahlgren Livermore Valley Zinfandel
2000 Andrew’s Hope Coastal Region Pinotage

These wines were good enough to get etched into my memory banks and will get some tasting notes up into the wine review section soon. My partner and I knew that we where failing on our tasting notes mission so we did the only thing we knew we could do, commandeer somebody else’s. We found a young lady with a full notebook of tasting notes and decided that she was the one to get us some quality info for this article.

She looked as if she was seriously into her note taking when my partner and me bumped into her to get her attention. She didn’t seem to mind us invading her personal space so we grabbed her notes and ran like hell. When Molly caught us and demanded them back, we gave into her nice smile, but asked her for 3 of her favorites from the Expo so far, and this is what we got,

• 1996 Bodegas Senior de Nava, Crianza, D.O. Ribera del Duero-“Rich and smooth with lots of black cherry flavors.”
• 1999 Bodegas Estancia Piedra, Toro Seleccion, D.O. Toro-“Surprising balance between huge tannins and ripe fruit.”
• 1999 Bodega Europvin-Falset, Laurona, D.O. Tarragona-“Complex aromas and flavors of plum, licorice, nuts, and some chocolate.”

We noticed that she was concentrating solely on wines from Spain, and yes, we wanted to know why. We found out that she works at a restaurant in Boston named Tapeo, which specializes in Spanish cuisine and offers a nice wine list with about 50 Spanish wines on it. Thanks for your help Molly.

Things started slowing down around 4:30, and most of the pourers were packing things up quickly. After 2 days of tipping bottles and dealing with crowds they seemed ready to get out of Dodge. Getting out of the city was a breeze, since the game was just starting, and the streets were completely clear. The $65-$70 ticket price is well worth it and the blue teeth for the night are just a sign that you had a good time. See ya there next year.

Back to The 2002 Boston Wine Expo

Related posts:

1. Cristom
2. The Mountains, not the Bayou
3. Wine A Steal of a Deal

This is Marcel Guigal’s second release of this reserve Cote Rotie. This bottle of Château d’Ampuis fits into Guigals Cote Rotie portfolio above the standard Cote Rotie “Brune et Blonde”, and below (in price & demand) the three vineyard designate bottlings that run about $200 a pop. So this should be considered the reserve, and at $85 a bottle you might have to reach into your reserves to pick up a bottle. The fruit for this bottle is sourced form six different and distinct vineyards all from around the town of Ampuis and case production is around 2500.

This wine reveals itself as another prime example of the benefits of spending time with an individual wine, and of course, no spitting. It has a dark purple-red color and a powerful and pleasant oaked, peppery and black currant aromas. Nice. The flavors are piercing and crash into your mouth with kamikaze intensity, but then fall back. Next sip, they jump in quick again, infiltrate your mouth and leave a little slower this time.

Meaty, gamey goodness flows freely here, and the highly extracted red currant and herbal blackberry flavors come together to back them up. A little menthol factor follows and the leathery and splintered wood is all mixed in. Full mouth feel and a big chunky texture makes this bottle seem like a Magnum, I feel like I’m on my eighth glass by now. The intense aromas of black pepper that came across form the start find themselves working with the gamey flavors and turn this bottle into a hearty meal in itself. I don’t need a midnight snack after this bottle.

So potent, and this follow up to the ‘95 premier release will be well received. 1996 was a very good vintage for the Northern Rhone and even though the tannins are firm and hearty, as they should be, this 93% Syrah and 7% Viognier is drinking well now but will cellar for the next 15-20 years. I will have to keep opening bottles every couple of years just to check on how it’s doing. This wine has seen 36 months in new oak barrels and is not for the weak of heart. If you burn the back of your throat on the first sip of this wine, and then smile, you know this wine is for you.

Back to Chateau d’Ampuis

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3. 1997 wine special selection

Or maybe I have run out of Lucky Charms again. Well, I choose to run up the road and get a sixer of donuts, and I prefer Dunkin’ Donuts with my wine. Luckily I have one of those Dunkin’ Donuts shops conveniently located about a mile from my pad (but who doesn’t on the East Coast) so I always have an easy way to find a quick breakfast if needed.

A few weeks ago I had an extraordinary bottle of Sauvignon Blanc from New Zealand that I felt like revisiting. So I grabbed another bottle of “1999 Brancott Vineyards Marlborough ‘Reserve’ Sauvignon Blanc” (they should be onto the 2000 vintage soon) from my wine store and then hit Dunkin’ Donuts and was able to get back in time for the 10 o’clock showing of The Price is Right. This is how I should spend most of my mornings, downright inspirational.

Along with the “Reserve” Sauvignon Blanc, I also picked up a bottle of the 2000 Brancott Vineyards Marlborough Sauvignon Blanc and the 2000 Brancott Vineyards Gisborne Chardonnay. The ‘Reserve’ is running about $17, and the other two standard offerings form Brancott are about $11 a pop. The donuts only cost me about $4, what a deal.

I enjoyed all the wines, and the ‘Reserve’ Sauvignon Blanc is really one of the best Sauv Blancs out there right now. The citrus is intense with a powerful melon zip, super crisp acidity and a mineral balance makes this wine stand out amongst its peers. It is an all around top o’ the line wine. I knew from the first sip this morning that the Lemon filled was going to work with the ‘Reserve’, so let me give you a rundown on some tasty donuts and some of New Zealand’s favorite juice.

‘Reserve’ Sauvignon Blanc & Lemon filled:
The fantastic acidity from the wine cuts through the lemon filling and challenges it for dominance; it is a tie. The grapefruit comes out big time in the wine and the powdered sugar covering the donut was very nice with the crispness in the juice. My favorite combo of the morning. A match made in heaven, enough with the fresh brewed coffee, lets break out the Brancott from now on.

‘Reserve’ Sauvignon Blanc & Glazed:
Glazed donuts are my all time favorites. I loved the lemon filled with the ‘Reserve’, but this is a close second. It is a little more of a contrast in flavors but the tightness and crispness of the wine just pulls all those awesome glazed flavors together and adds a ton of zip in your mouth. This should be the first time your mouth has ever had this combo going on in it. Come on, have you really had wine with glazed donuts before? I didn’t think so. Behold the joy of that soft lil’ donut just melting in your mouth while the Sauvignon Blanc jumps in to start a small riot with your taste buds.

Sauvignon Blanc & Bavarian Kreme filled:
That thick ol’ cream just gushes through your teeth and the wine comes in behind it to clean it up. I thought the Chardonnay might work better with this but it was hands down Sauvignon Blanc with this cream filled bad boy. The delicious ripe pink grapefruit, fresh and grassy flavors that round off with an herbally finish, showed this thick creamed donut who was boss. Good finish on both.

Chardonnay & Apple N’ Spice filled:
The Chardonnay also has prevailing flavors of bright citrus that have a nice roundness to them, some mellow smokiness with a pleasant mouth feel and warm vanilla flavors on the finish. The Chardonnay brings some crisper citrus flavors to the table but starts to blend nicely with the apples inside of this donut. The spice finds some harmony here and the smokey hints blend well with the cinnamon powder on top.

Chardonnay & Powdered:
I don’t know why, but I just liked these two together. Like long lost friends who have finally found a reason to start hanging out together again. It’s not just coffee that should have all the fun with these round little dough boys. Give us some morning Styrofoam cups of wine, or else.

Now that you know it is all right to open up a bottle before noon, feel free. Some good times can be had in the morning while all those other lazy bums sleep off their indulgences from the night before. Your wine glasses should see the sunrise with you at least once.

Back to More Breakfast Wines

Related posts:

1. Turkey Day Wines
2. Martin Codax
3. Cristom

Continue on around the room and notice the colorful cutting boards and trays, the pottery selections, and whimsical, mythical ceramic beasts. If you think someone is whistling at you, don’t be embarrassed or annoyed. It probably is only Vino, the cockatiel, who was adopted from bird rescue by the winery after he had made himself at home in a cabana by the pool.

If there is a wedding, a graduation, corporate meeting, class reunion or any other celebratory event in your future you need look no farther than Rios-Lovell Winery for the perfect setting. Resting like a precious jewel on a knoll just above the winery, the Rios-Lovell Events Center is surrounded by velvety lawns and vivid bursts of floral color. There are two spacious rooms: the entry room, suitable for more intimate groups and the main dining room for larger parties.

With annual production set at a moderate 5500 cases, the emphasis for distribution is on the local community. It is relatively easy to find Rios-Lovell wines on the lists at restaurants in the Livermore Valley and San Francisco, but the easiest place to find them is at Rios-Lovell Winery itself at 6300 Tesla, Livermore. Call for information at 925-443-0434

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