I Love It When A Wine Dinner Comes Together

This past Friday, I had the pleasure working with the fine folks at Flanders Fish Market on their 18th Annual Oyster & Wine Dinner. Now, I have had experience with wine dinners, but never on this level of scale; 76 hungry people were ready for not only an outstanding meal, but also a high-quality presentation about wine and aquaculture. In the 2+ years I have been writing on Flight School, it came to my attention that I never discussed just how a wine dinner gets done, so here is your chance to know what goes on behind the scenes. So here we go!

The amount of planning that goes into these dinners is astounding. In order for an event like this to be successful, planning is essential. Many questions are going to be asked internally. From the perspective of Flanders, can they justify using the large room at the restaurant? How many staff members will they have? How will they configure the tables? What will the menu be and which order will the dishes be presented? That is just a few right off the top. Then comes availability of guest speakers. Flanders has someone speak about aquaculture in general and oysters in particular. Typically, The Boss at Divine Wine has done this event, but he had a scheduling conflict, which led to me being the next man up.

With the foundation set, now comes promotion…we have to have guests! Flanders did a bunch on their end in regard to the marketing of the Oyster Dinner. It’s not just about some blanket approach to securing attendees. They are calling customers who have come to past events, but it is also great to have new faces. Email, Facebook, and simple old-school word-of-mouth all do the job fine here. Plus, the event typically takes place at the same time every year, so there’s consistency and an expectation. That’s how you get to do this eighteen years running.

Now while Flanders is running the show with food, The Boss and I are coming up with what will work for wines. A new wine comes into our inventory? Let’s see if we can sensibly have it work. What else do we already have on our shelves? What do we need to order? These are just questions that come up to just get a wine in. We also had to make some assumptions based on ingredients in the dishes and without tasting the courses ahead of time, but we did meet with both the Head Chef and General Manager to taste and discuss how the food and wine will come together.

Notes on pairing some wines with the killer menu…which I left at home, but no matter. The show still went on.

We have to take into consideration how spicy or bitter some foods will be; a wine’s sweetness or acidity can balance these factors, while tannins can amplify them and ruin the experience. With this being an oyster dinner, we also have to account for the preparation of the oyster itself; raw oysters are delicate, but still have some texture. There are also six different types of raw oysters, all of which have different flavors, so we need something to pull it all together. German Riesling with just a touch of sweetness ought to do the trick. Grilled oysters have some weight, especially with butter, so we went with a white Bordeaux blend. A rich pasta like Pappardelle and fried oysters have even more body, so we leaned New World with a Chenin Blanc from Dry Creek Vineyard.

A smoked oyster with green vegetables and pickling is a very complex grouping of flavors, so we went out of the box with a Vermentino from Corsica; Vermentino has some herbaceous flavors and aromas, but also an oily texture and can act like Sauvignon Blanc in leaner examples or Chardonnay in fuller-bodied styles. Braciole is definitely going to have a richness to it, but prosciutto and oysters liven the dish up and we have a bitter green in broccoli rabe. We are trying something a little different with Cabernet Franc, even though the obvious answer could be a Sangiovese-based Tuscan red. Cabernet Franc from Uruguay (an emerging wine region) is ripe but not too heavy on the palate. We’re giving this a try as it will make for fun discussion. Bombolonis are upscale donut holes and yuzu is a Japanese fruit that tastes like oranges and peaches had a baby together. A dessert wine from Southwest France made primarily of the honey-like Semillon ought to be outstanding with this dessert.

So…got all that? Good. Now let’s gather eight cases of wine, tasting and order sheets, and wine accessories like corkscrews and drip-stoppers and get set up for a hungry crowd of 76.

With any wine dinner I have ever done, I love starting with a sparkling aperitif wine. If you ever want to guarantee getting things off to a good start, give a crowd some bubbles, because I have never seen an unhappy face with a glass of sparkling wine. Plus, it is a great way to allow the back of the room to finish coordinating the timing of courses as well as getting that first plate ready, which was this beauty right here:

There better be a plate of raw oysters at an oyster dinner, right? Now…this was not my area of expertise, but fortunately Flanders Fish brought in a guest speaker to talk aquaculture. You can tell he is passionate about the topic, because this is the least amount of blur I could get in a picture of him schooling us all in the sustainable farming of oysters.

Atlantic oysters tend to be smaller in size, briny and taste like the sea, while Pacific oysters have a sweeter, meatier profile; I learned something new while sipping the 50 Degrees Riesling. It was also pretty awesome to discover that with each sip of the wine with a taste of each oyster, a different flavor was left behind on my palate (something the crowd confirmed as well). One pairing left a grapefruit flavor, another apricot jam-like sweetness, another amplified the saline qualities, while yet another left a minerally/stony sensation.

Now, while we are hamming it up during presentation of one plate, another is being worked on in the kitchen. It takes considerable coordination to get 76 plates out in a timely fashion. Meanwhile, my job is to keep the conversation flowing; talking wine, answering questions, and generally “filling air time” during transitions from cleanup to the next dish where possible. Also from a service standpoint at these wine dinners, I am typically served first so I can taste components of the dish with the wine. This way, I can prepare for feedback, because going through my head are these kinds of thoughts:

“…people are going to notice the rosemary with the grilled oyster right away with the wine…”

“…what happens if I taste the pasta with the Chenin Blanc on its own vs. with the fried oyster? Will we lose anything in the overall effect?”

“…the smokiness of the oyster in the salad is really enhanced by this Corsican wine. People will either love that or hate it. But it seems like the wine pairs beautifully with the salad without the oyster…made the wine taste fruity and the tarragon in the dressing popped…”

“…the Cabernet Franc fades behind the braciole…I forgot to account for the pine nuts and raisins in the stuffing…maybe Southern Italy would have worked best here with a Primitivo from Puglia…”

“…we nailed the dessert pairing…can’t wait to talk about this…”

By the way, I spoke these thoughts out loud once our attendees provided their opinions and commentary on the pairings. As the one doing the most interaction with the room, not only do I have to be prepared to speak about the wines themselves, but I have to react quickly and intelligently, make my notes, and most of all be transparent about the food and wine experience for each dish. I have to anticipate questions. I have to be prepared for which sensations will be off-putting to some that could be amazing for someone else. 76 unique palates, all picking up something different across six courses…that’s a lot of impressions being made!

Here’s another thing that I didn’t account for…acoustics of the room! I initially did not realize the folks in the back were having a hard time hearing me, so I started to move around the center of the room rather than stand up front, especially after going around the tables to see how everyone was doing; I wanted to get feedback on the fly so I could make adjustments to my presentation as necessary.

After what felt like continuous talking for three-and-a-half hours, it all came to a close and we sent 76 people home happy and feeling like they got their money’s-worth for the evening. And once everyone heads out, it’s time to clean up, gather up any leftover wine, clear away any other utensils and service items, and arrange the tables and chairs in the room back to the way it was for regular service in the restaurant.

It’s an awesome experience to present the potential of different food and wine combinations, and Friday night reminded me just how much work goes into making a wine dinner successful. I hope I was able to give you a glimpse into the preparations that go into having it all come together. Get in touch if you have any questions!

*Big thanks to Chef Liv, GM Jennaya, Mr. Paul Formica, Will (who represented Fishers Island) and the entire staff at Flanders Fish Market who busted their tails from start to finish to make the 18th Annual Oyster Dinner a memorable one.

What Are You Bringing To The Table?

It’s good to be back writing again after a lengthy layoff, and what better time to jump back in than to do it with Thanksgiving coming up. Last year, I put together a nice little Thanksgiving guide for you, but I can’t just mail in my first post in two months.

So I pose the question to you…what are you bringing to the table? Whether you are hosting or traveling, you are doing something to contribute this Thanksgiving, right? Of course you are, and perhaps you don’t know what to go for or you find yourself needing a change from the usual.

I will be honest…you can bring just about any beverage of your choosing and it will be fine. Seriously! The beauty of the Thanksgiving feast is that you have a lot of different things to choose from. Turkey itself is fairly mild and many wines will work fine. Sometimes the challenge can be strong flavors; maybe you have a lot of herbs and greens as your sides. Cranberry sauce is sweet and sour. What if you are frying or charcoal-smoking your turkey? Here are some guidelines to help you find the right wine for your holiday table.

Skip the “big” wines”

Cabernet Sauvignon and Nebbiolo have a lot of tannins, acids, and power. They overwhelm just about anything on your table. Additionally, oaky Chardonnay (particularly from the New World) will create bitter flavors on your palate. Save these wines for after dinner if you really like them.

Skip the acidic wines

Sauvignon Blanc can be aggressively acidic and feel thin and tart on your palate with all the rich foods, however acidic wines with some texture can be a very good match. Instead, lean on a white Bordeaux, which typically has Sauvignon Blanc, with some Sémillon blended in. Sémillon has a soft, honeyed texture that tamps down the piercing acids Sauvignon Blanc. Chateau Lamothe de Haux ($15) is consistently a good example.

Go classic: Pinot Noir or Gamay

Pinot Noir’s liveliness, fruitiness, and silky texture are great for Thanksgiving. The baking spices and earthiness that comes through in this grape matches particularly well. I tend to lean on Pinot Noir from Oregon or even Chile; both regions give a nice balance of the aspects I mentioned above. Additionally, Gamay from Burgundy, which you will often find as Beaujolais is lighter and fruitier than Pinot Noir and virtually no tannin. Louis Latour released a blend of these two grapes (85% Gamay, 15% Pinot Noir, $15) that to me is the ultimate Thanksgiving wine.

If you smoked your turkey…

Time to go for something a little more intense than Pinot Noir and Gamay, which are delicate and will fade behind a smoked turkey. Here is a spot to try a Zinfandel, Grenache/Syrah blend, or South African red blend. Zinfandel is plush and jammy, low in tannin but full-bodied and able to stand up to the stength of smoking. A southern French red blend (such as the $13 Mas Sauvaire from the Languedoc region) would work here, too. A.A. Badenhorst’s Secateurs ($15) is another fine option if you want to explore South Africa.

Be daring: Go with an aromatic white

Pinot Gris and Gewurztraminer are noble grapes in Alsace, with fruity/floral and exotic flavors and aromas. The richness of Alsace Pinot Gris is a great choice. Gewurztraminer has full-bodied tropical fruit flavors and can be very good with a ham if you have guests that don’t do turkey. Viognier is a luxurious white Rhone variety that offers similar aromas to Riesling but with more body and weight. Even better…try a blend of some of these varieties! Willm “Gentil” is a noble white Alsace blend ($13) and Korta “Irune” ($16) from Chile is Viognier, Riesling, and Sauvignon Blanc. Either would be a lot of fun at the table.

Cheat and bring bubbly

No one refuses Champagne, Prosecco, or sparkling wine of any kind. No one, I’m convinced. Plus it is a great way to start the day. Champagne Aubry ($38) is very reasonably priced with an orange zest and brioche character. Mionetto Prosecco ($12) is fun and fruity, suitable for drinking on its own or for making a cocktail. If you don’t have a Champagne budget, try a “Cremant” such as Bailly Lapierre’s Blanc de Noirs ($19).

Try Sherry

Sherry is great for any hard-to-pair meal. Heck, the Spanish drink it with their tapas, since you have so many different foods coming. It has a salty, nutty character with just the right amount of texture. An Amontillado Sherry such as Emilio Lustau’s Los Arcos ($15) is a fine way to introduce yourself to Sherry if you have never tried it before.

No need to go super-expensive…but go ahead if you want to!

I mean, you can if you want to and there is something satisfying about enjoying a high-end wine at holiday time, but chances are higher that Thanksgiving is going to be quantity-driven. I am helping you keep costs down by keeping my recommendations under $20 where possible.

With that, I wish you a very Happy Thanksgiving. Cheers!

Ask Tony: How Do I Get Someone To Like Wine?

It's time for another installment of Ask Tony: You have questions, I (maybe) have answers!

Today's question is quite the interesting one as it deals with a matter of taste and preference. Perhaps you are at a party or gathering with someone and wished this person loved wine as much as you do...or perhaps you wished you loved wine as much as your friend. Instead, beers, cocktails, or a dram of a favorite spirit take the lead and that is OK. I love all of those things, too. However, there is something magically relaxing about wine. I will tell you this...I have never seen an unhappy person sipping on a glass of wine. I know some find wine to be snobbish and exclusive, but I say it is just the opposite: it is as welcoming and inclusive as clinking beer bottles and whiskey glasses.

When it comes to drinking alcohol in America, there is an overwhelming number of products to choose from in an over 200 billion-dollar market. Even with beer still making up the majority (47%), spirits (about 36%) and wine (just over 17%) are growing and becoming more important. So with the question of "How do I get someone to like wine," comes choices from among what amounts to a $35 billion pool of adult grape juice. My goodness...

It's a question with many layers; there is not one defined way to attack this idea, but I do have a way to provide some guidance. These points are not to be taken in as a top-to-bottom order in which you do these things; you have lateral movement based on how you wish to go about enjoying and becoming increasingly comfortable with the nectar of the gods. However, item number one is the most crucial step and needs to be followed at all times:

Have an open mind

You or your friend are getting into wine, because you want to know more about it. It takes a small level of commitment to allow yourself to explore what is out there. If you taste one wine to start and you can't stand it, it doesn't mean you don't like wine...you don't like THAT wine. As an old colleague in New Jersey used to tell customers with whiskey, "Of course you like whiskey...you just haven't met the right one yet."

Start with the international grapes

When I use the term "international," I am referring to wine grape varieties that have proven to make quality wines in multiple countries of the world. You will oftentimes see these grape names prominently displayed on a label so there is no mistaking what you are drinking. The major players include the following: Riesling, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, and Syrah. The wine geeks out there could argue some others, but lets stick with these. Four whites and four reds with easy access.

Think about the beers you like

Rich and creamy with sweet tropical fruit, this Chardonnay from Washington State might be just for you if you are a fan of malty beers. Typically found for about $13.

I immediately point the IPA drinker to Cabernet Sauvignon or Syrah. The bitter finish of the IPA resembles the bold flavors, as well as aggressiveness of the acid and tannins in the two grapes above. A saison can have some fresh, but funky earthy components that a Pinot Noir can display. Like a malty ale? Chardonnay can show the same richness in texture, especially when oaked. Merlot's plush texture and plummy/chocolatey flavors can mirror malty sweetness, too. If you like something lighter like a pilsner, the delicate nature of Riesling or refreshing qualities of Sauvignon Blanc may be of interest to you. It is not always a direct match, but these qualities are something to think about if you are trying to find a wine based on the beers you like.

Think about the spirits you like

A great way to get into Pinot Noir, without paying over $20 for it. A to Z can be found for as little as $14 in some markets.

Using the same principles as above with beer, consider the following for spirits. Peated whisky matches up well with Syrah and Cabernet Sauvignon. Sauvignon Blanc has intense, pungent aromatics that follow Tequila. Vodka's delicate flavors mirror Pinot Grigio and its body matches up with Riesling. Oaked Chardonnay can have a similar richness and sweet, ripe fruitiness to Bourbon or even rum's tropical fruit notes. Sauvignon Blanc's acid and spice in cool climates can show similar character to the forwardness of rye whiskey. Cognac's fresh, lively nature can mirror either Riesling or Pinot Noir, particularly from Oregon or Chile.

Think about the non-alcoholic flavors you like

This can be especially useful to a newbie alcohol drinker as this can be useful across all categories. As it applies to wine, think about fruits you like; the amazing thing about wine grapes is that each variety has phenolic compounds in the skins and juice that lead to a variety of "non-grape" flavors and aromas. Some of these compounds can be amplified or muted during alcoholic fermentation, or even the region of the world where the grapes are grown. This is why you hear or read people describing wines smelling like peaches, berries, or cherries in a description on a label or magazine article. 

A branded "welcome" wine from the prestigious Schloss Johannisberg property in Germany, 50 Degree Riesling is a great introduction to the grape at just $15.

If you like citrus and "green" flavors (lemon, lime, fresh herbs), then Sauvignon Blanc might be right for you. Do you enjoy white stone fruits (apricots, nectarines, peaches)? Riesling or Pinot Gris may be your preference. How about plums? California Merlot has that type of flavor. Fresh raspberries and red cherries? Pinot Noir can show that in the Old World, but if you like raspberry jam then you may prefer California Pinot Noir. Blackberries and black cherries? Cabernet Sauvignon's got them. These are all broad generalizations, but some quick research and reading can give you an idea of what to expect in a bottle of wine.

Also note that many European wines can have earthy and herbaceous notes, more noticeable acids and tannins complementing the fruit flavors. New World wines tend to be fuller-bodied and riper/bolder in fruit flavor with softer tannins and acidity. Again, this is a broad generalization, but the concept should help you establish a starting point.

An easy way to jump into a deeper part of the pool, the Centine incorporates 60% Sangiovese with 20% each Merlot and Cabernet Sauvignon...all for $10-$12! 

Be sure to (eventually) branch out!

I don't spend all this time writing about the different wine regions of the world, nor do you read this blog to have you stick with the same wine over and over again. Is it good to have some reliable wines you can go to anytime because you like them? Yes! But don't forget about the other grapes in the 35 billion-dollar wine market! Explore regional varieties like Viognier, Chenin Blanc, Tempranillo, Sangiovese, Gewurztraminer, and the like. There is plenty of good wine that needs a home...and we will spend time discussing these in the future. Keep these on the back burner.

Record what you like

Not everyone wants to bust out a journal and a pen to write down what you liked about your wine, but trust me...it can be very handy to refer back to when you need to remember what you sampled. At the very least, it is easy enough to snap a photo with your smart phone on the fly and research more afterwards. Then...

Share with friends

Wine makes things very easy when it comes to social sharing. Join Facebook groups, get on Twitter, take Instagram photos...get involved in the online community. Search hashtags on grape varieties and see what people are talking about. For example, #CabernetDay is taking place on August 31st. Share your favorite Cabernet and see what others are drinking and discussing on your favorite social media channels.

Have fun with it

I just outlined many ways you and/or friends can get introduced to wine and STAY with it. If that first wine you sample ends up turning you off, push the reset button and try again. One of the things you can always do to help yourself is get friendly with your local wine merchants. Talk to them about your experiences, and a reputable shop will be able to guide you to a style you have a good chance of enjoying. Getting into wine may not happen overnight, but if you have the interest and commitment to tasting and exploring, you will do just fine.

Happy exploring!

Drinking Through Disney: Pacific Northwest Edition

For all of the exploration we love to do as we roam the Disney parks, we are also hotel nerds. Even if we aren't staying at a different resort each time, we still enjoy visiting them, especially for dinners. We know that all of the restaurants are going to be kid-friendly, but when we go to one of the higher-end places as a treat, we wonder how three young boys who have been dragged all over the place are going to respond to having to sit for a while as their parents enjoy a delicious meal. Fortunately for whatever reason, every time we have gone to Artist Point at the Wilderness Lodge, it seems to always go extremely well.

That is just one of many reasons why we like to eat dinner at Artist Point every time we go down to Disney World for a visit. The theme here is Pacific Northwest cuisine with sustainable and organic ingredients. Additionally, they have quite the wine list (I feel like I say this frequently, but the restaurants in Disney have unreal adult beverage inventory). Since I can easily feel overwhelmed by the sheer amount of choices available to me, I went for the Taste of the Pacific Tasting Menu. With wine pairings, which I added on, the whole experience runs you a cool $100 (or two Disney dining meal credits).

If you are having a hard time choosing a bottle, the by-the-glass selections are also enjoyable, quality examples of the styles of Oregon and Washington wines. The Greatest Wife In The World chose the Argyle Brut, which is in the running for favorite New World Sparkling wine.

The customizable Taste of the Pacific menu. My selections: Duck Ragout, Land Greens Salad, Aged Buffalo Strip Loin, and Vanilla Bean Crème Brûlée. They throw in the Friandise as a second dessert, which has tasty little fruit jellies and chocolate lollipops.

I was given a glass of Domaine Ste. Michelle Brut to start. After sweating out in the parks and rehydrating with water, a refreshing glass of bubbly is always welcome. Light, yet creamy, it had simple apple and citrus flavor that primed the pump for me to stuff my face. Chateau Ste. Michelle is easily the largest winery in Washington. Additionally, they own many other brands under "Ste. Michelle Wine Estates." Some you may have seen before include 14 Hands, Columbia Crest, and Stag's Leap Wine Cellars.

After that, my Duck Ragout came out with a glass of Sokol Blosser Pinot Gris. For a long time, my only familiarity with the winery was in the form of their Evolution White Blend, a wine stew of roughly a dozen grapes that makes for a lush, golden, easy-drinking wine. Sokol Blosser's Pinot Gris also has some of the richness I experienced with the Evolution blend, but the finish is much drier, with a green fig and citrus fruit going on in it. When tasted with the Duck Ragout, a noticeable floral aroma came out, almost like chamomile or honeysuckle. I also tried this with the Land Greens Salad, and that released a peachy flavor that complemented the, uh...peach in the salad! Normally, pairings don't work that way, but in this case it did.

After that, it was time for Buffalo Strip Loin, which I had to prevent the six-year old from taking away from me. The pieces I was able to have went well with the Roco Gravel Road Pinot Noir that I chose over the Waterbrook Malbec. While it would have been interesting to try a Malbec from Washington, I was feeling Pinot Noir today and rolled with it. I'm sure the fuller body and sturdiness of the Malbec would have been wonderful, but the Roco offered a fresh blackberry flavor and peppery spice that came out in this pairing that I really liked. This was a great first-time experience for me with a product of this winery.

Finally, it was time for the desserts to come out. Let me tell you this: I am not a sweet/dessert wine drinker, except for Port or Madeira in the wintertime. However, when I sampled the NxNW Riesling Icewine (sorry, not pictured) with the Crème Brûlée...my goodness! This may have been the best food and wine pairing on the list, and one of the best ones I can remember. It was an explosion of apricot, mango, and kumquats (Yes, kumquats. Normally, I stay away from unusual fruits as a wine descriptor, but that's exactly what I tasted!). NxNW is a brand from King Estate, whose Pinot Gris we will never refuse. I was so full, I didn't care that the children wanted to steal my second dessert.

By the way, this could easily be in the category of "If It Grows Together, It Goes Together" as this was a classic illustration of how Pacific Northwest cuisine works so well with its wines. I can't recommend Artist Point more to you. The service was fantastic (as Disney tends to be anyway), but our server was also sharp and new his stuff when it came to the wines. Hopefully if you are making the trip to Disney World, you get this place on your dining to-do list.

What Is New Zealand's Second Act? It's On You To Decide.

In our house, Sauvignon Blanc is our front-runner for our go-to white wine. We have not met a world winemaking region or style of Sauvignon Blanc that we did not enjoy to some degree. Yes, we have long been champions the Loire Valley of France, with one appellation situated squarely at the top of the list. We have found plenty of examples from Bordeaux, California, Chile, and South Africa that we like, but there is a remote part of the globe whose Sauvignon Blanc makes a great case to be invited to the party at all times: New Zealand.

While the oldest vineyards in New Zealand only date back to the 1850s, it wasn't until 1979 when Montana Wines (known to you today as Brancott Estate) produced a Sauvignon Blanc that was accepted by many wine critics as being a high-quality, unique expression of the grape variety. It was pungent and aromatic with the zesty acidity found in the European style, but there were also tropical and exotic fruit flavors accompanying the "green" aggressiveness typically associated with Sauvignon Blanc. It became an instant hit with its overt fruitiness that appealed to the international palate, and the arrow has never pointed higher in the trend of New Zealand Sauvignon Blanc.

Tamatoa (voiced by New Zealand native Jemaine Clement) know that while Sauvignon Blanc is the "shiny" grape variety, don't forget about the others offered by New Zealand's wine producers! Image credit: Disney Wiki

With that being said, Sauvignon Blanc makes up 72% of New Zealand's wine production and 86% of its export market. When I read these figures, it made me wonder what the future holds for the New Zealand wine industry. With so much riding on the success of one grape variety, is that going to be sustainable, or is New Zealand in desperate need of a second act, just in case the fortunes of Sauvignon Blanc go south? Let's take a look at some of the other grape varieties that New Zealand is working with these days and begin to dive into what else New Zealand can offer us.

Pinot Noir:

While sitting at a distant second place in the pecking order, Pinot Noir (9% of total production) is being groomed to be the next great grape in New Zealand. Marlborough, the region that has become synonymous with New Zealand Sauvignon Blanc, has the most plantings of Pinot Noir in the country. However, some of the greatest potential is being discussed further south on the South Island in the Central Otago region, where it is cooler and more mountainous, but the sunny days are what becomes key to Pinot Noir's success. On the fruitiness scale, in general, I put most New Zealand Pinot Noir in between Burgundy (earthy and structured) and Oregon (fresh red berry fruit and vibrant acidity).

Chardonnay:

Hey, just about any winemaking region in the world has plantings of Chardonnay. It can express itself in so many ways, take to different levels of oak treatment, and pair with a wide range of foods. In New Zealand, Hawke's Bay and Gisborne, two coastal regions on the warmer North Island, are making some shimmering examples of delicate, well-balanced Chardonnay. There are even some good ones coming from Kumeu, all the way up north near the city of Auckland, that display very rich, nutty flavors that I would put up against some California expressions any day.

Pinot Gris, Riesling, and Gewürztraminer:

The aromatic Alsatian white varieties show excellent potential, too. Pinot Gris isn't as full bodied as it is in Alsace, but does have a silkiness that is very fruity (think golden apples and peaches here) when grown up on the North Island. On the South Island, Pinot Gris expresses itself bright and zesty with citrus fruit flavor. New Zealand Rieslings, mainly from the South Island, have peach and apricot prevailing further north on the island. As you make your way to the Canterbury region and even Central Otago, you get these lime/green apple notes with a lightning bolt of acidity that is tempered by a touch of sweetness. Gewürztraminer shows the typical floral/tropical fruit profile as it does in most parts of the world working with this grape. However, it is not as intense coming from New Zealand; instead I notice a fresh ginger spiciness tends to show, which I really enjoy.

Bordeaux-style Red Blends:

The typical Bordeaux recipe has been Cabernet Sauvignon and Merlot. With New Zealand's South Island being to cool to ripen these varieties, the North Island (and most notably, Hawke's Bay) is going to be warm enough to allow these grapes to thrive. Merlot has been more successful than Cabernet Sauvignon, in general, and acidity is quite noticeable to go along with the red berry and cherry fruit and a touch of herbaceous notes. There aren't a ton of these available at the moment, but don't be surprised if you start seeing Merlot-Cabernet blends on your shelves soon.

Syrah:

Produced in very small quantity, but slowly making it to the U.S. market, Hawke's Bay has some vineyard area devoted to making lean, fresh blackberry-scented, floral, and peppery wines from Syrah grapes. It's a different style from what you might be used to in France, Australia, or the other regions in the Southern Hemisphere, but it is uniquely savory. As winemakers work more with the grape, expect more examples to slowly appear in your stores.

So what will it be that supplements Sauvignon Blanc in New Zealand? Well, the truth is that it is you who will decide what the future holds. The reasons you read this blog is because, like me, you enjoy exploring wines that may not be in your traditional comfort zone. I have a flight of New Zealand wine that you should get your hands on. The more you expose yourself to different styles, the easier it is to give feedback to your retailers, who can then keep bringing in interesting wines like the ones below. Help shape the fortunes of the next great grape of New Zealand...but of course, keep reaching for the Sauvignon Blanc in the process (it still tastes really good, too!).

Kumeu River "Kumeu Village" Chardonnay ($18): 25% of the Chardonnay juice is fermented in barrel while the bulk of it is done in stainless steel. A small amount of oak treatment afterwards rounds the wine a little bit, so acidity isn't super-high. You are left with a wine tasting of lemon curd, peaches, green figs, and hazelnuts. Delicious with a white fish stew.

Lawson's Dry Hills Gewürztraminer ($19): Medium-bodied with plenty of tropical and exotic fruit, along with the ginger aromas and flavor I discussed above. Acidity is higher in this one than, say, something I would taste from Alsace. This is great with a red curry duck or pork dish.

Matua Marlborough Pinot Noir ($17): Matua is a well-known winery, who has a great way to introduce yourself to this style of Pinot Noir. Fresh and vibrant with red berry fruit and a touch of savory earthiness. 

Back to Basics: Premium Blends Around The World

You may have noticed that a lot of my posts have been of the exotic variety of late. Aside from recapping vacation adventures, I have gone into great detail on cocktails, plenty of spirits, and unusual grape varieties. So today, it's time to ease up on the gas a little and get back to basics with some good straight-up wine discussion. In this edition of Flight School, I share with you some classic and interesting red and white blends of which I have really received a high level of enjoyment from.

Franciscan Estate Winery does a blending class on-site, but we were fortunate to get one of their blending kits for our classroom. Image credit: Franciscan Estate

At the store, we once ran a blending session using Franciscan Estate's "Magnificat" as our reference point, a kit that is sold by the winery. It is a lot of fun to take the five grapes from the Magnificat (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec) and create your own wine in the proportions you see fit. Tasting your own "Franken-wine" alongside the Magnificat is a great practical exercise in how the different grape varieties play off of one another.

When it comes to wine blends, remember that there is always a method to the madness. While it used to be that some producers would just throw disorganized grapes into the fermentation vats and make a wine from them, individual grape varieties are bringing something to the party. The goal is for the grapes to work in harmony to achieve a desired style. Cabernet Sauvignon and Merlot, for example, have long been partners in Bordeaux wines; Cabernet's "structure" (acid, tannin, and aromatics) have often been a foil for Merlot's plush texture and ripe fruit flavor. However, one can also amplify a specific characteristic in a blend. In an example like this, A Merlot-Malbec blend in Argentina will feel ultra-soft on your palate with very ripe fruit flavors since the two grapes have some marked similarities.

I have three whites and three reds for you to try that have been recent favorites of mine. None of these break the bank and provide you with casual, yet interesting wines to enjoy.

The White Wine Flight

Wieninger Wiener Gemischter Satz ($20): You may remember me mentioning "Gentil" blends as a way to get introduced to the grapes of Alsace, France. Gemischter Satz is a similar concept in Austria. This particular blend is mostly Grüner Veltliner, Weissburgunder, Welschriesling, and Chardonnay, but there are smaller proportions of many local varieties like Riesling, Rotgipfler, Zierfandler, Sylvaner, Traminer, Neuberger. The producer refers to this as "All of Vienna in One Wine." This is aromatic and fresh with delicate citrus and stone fruits, along with some minerally/earthy notes. Perfect with lighter seafood dishes or as a counter to Wiener Schnitzel!

Domaine Lafage Côtes Catalanes "Côté Est" ($14): The Côtes Catalanes region of France near the Spanish border is delivering great value with these unique blends of native and international varieties. Côté Est uses Grenache Blanc (popular for its body, alcohol, and tropical fruit), Roussanne (a high-acid aromatic white grape of the Rhône Valley) and the well-known Chardonnay. The end result is a vibrant, yet creamy white wine with pineapple, apricot, and wild herbs.

Castellargo Friuli Grave "Albus" ($16): Friuli is tucked away in the far northeast of Italy, touching the Austrian and Slovenian borders. Native grape Friulano is blended in near equal proportions with Sauvignon Blanc and Chardonnay to create a pungent citrus, herbaceous, earthy wine with some texture on the palate and a slightly floral nose. Delicious with a pasta of fresh herbs and green veggies.

The Red Wine Flight

Viberti Langhe "Dolbà" Rosso ($16): The "Dolbà" refers to the blend of Dolcetto (40%) and Barbera (60%). Dolcetto (translates to "the little sweet one") when fully ripened gives you wines with dark berry, almost jammy fruit that has some tannin and strong aromatics. Barbera is the workhorse grape of the Piedmont area, and in this case provides plenty of acid and fresh red cherry fruit to counter the Dolcetto. A wonderful pizza wine!

Domaine de la Solitude Côtes du Rhône ($18): Solitude is a well-regarded producer of the ageworthy Châteauneuf-du-Pape. In some ways, this is the "baby version" of their flagship wine. 50% Grenache (for body and berry fruit flavor), 30% Syrah (for dark, earthy fruit, acid, and tannin), 15% Cinsault (for juicy red raspberry fruit and acid), and 5% Carignan (for additional "structure" such as acid and tannin). What you get is a well-balanced, versatile red blend that goes great with anything from a burger in summertime to a hearty stew in winter.

Graffigna Centenario Elevation San Juan Red Blend ($14): This is a blend of equal parts Cabernet Sauvignon and Malbec (both well-suited for many Argentine wines), Syrah, Tannat (an old Southwestern French grape that actually thrives in neighboring Uruguay!) and Bonarda (a fruity red grape that gets lost in the shuffle at times). Tannat's structural and dark fruit content are very high, and Bonarda's fruitiness and full body help counter the aggressiveness of Tannat (which takes its name from "tannin"). The Syrah actually adds a touch of smokiness to the finished wine, too. Sear a cut of red meat, pour a glass of the Elevation, and be happy!

Skip The Tie. Buy Him Booze!

This Sunday marks one of the highlights of the calendar. National Turkey Lover's Day? National Go Fishing Day? Well, if you love turkey and like or want to go fishing, then yeah...you will be on Cloud Nine. No, I am referring to Father's Day. Additionally, do you know what today is? Apparently, it is National Bourbon Day. What a great time to be a whiskey-loving father!

Yawn. Can I drink this?

You may be looking for a gift for dear old Dad this week or anyone you know who is a father. Sure, you could go with the cliché gifts, but why?

A toolbox? Guess what...I haven't a handy bone in my body.

A tie? I don't use one in the wine and spirits biz. Things tend to be casual around here.

How about a service, like mowing the lawn or washing the car? Cute, but the grass and the car will be in worse shape that it was before.

Nah. Assuming dad likes a good adult beverage, skip all that stuff and buy him booze! You are in luck, good Father's Day gift shopper. You have more options at your disposal than ever before. I something interesting today when tasting products with Berkshire Mountain Distillers: they received the 50th distillery permit in the country back in 2007. Today, there are over 1,300 permits. Craft spirit fans rejoice!

What about wine? There's a style for everyone. White, pink, or red? Sparkling? New World or Old World? Perhaps Dad is also a cigar-lover and would enjoy some Port, Sherry, or Madeira along with a stogie. I also know if I see my father, I can walk in with a bottle of red wine and everyone will be happy. In fact...red wine is required prior to entry of my parents' house, or I get sent away.

Of course, you have beers, too. There are over 5,300 breweries in the U.S. alone. Europe has about as many, too. So many choices available to you!

This isn't a comprehensive buying guide, but here are some brews, wines, and spirits that I enjoy personally or have brought as gifts before. Any of the following would make a fine choice for the old man, with some emphasis on Bourbon for spirits. To all the dads out there, have a great day this Sunday and keep kicking ass in the parenting department! Your family will (hopefully) reward your efforts with something below.

Two Roads Brewing Rye 95 Tripel Blonde Ale ($10/4-pack): Fruity, hoppy, spicy, complex, and rich. It may not be an ideal drink for the summer, but it does taste fantastic. At 9.5% abv, it's a beast, but after a long day for Pops it can be very satisfying.

Goose Island Sofie Saison ($12/4-pack): This Belgian-Style Ale takes 20% of the beer and ages it in wine barrels with citrus peels. Golden in color, peppery, citrusy, and lively. It's a great way to treat Dad.

Ventisquero Grey Glacier Single Block Red Blend ($25): I remember how good the Single Block series is when Ventisquero's wines were presented in the classroom. This is a red blend of Garnacha (Grenache), Cariñena (Carignan), and Mataro (Mourvèdre) that is big and bold, full-bodied, and fruity. This has a surprising acidity on the finish that doesn't make this wine feel to heavy on the palate, and it is a steal at this price.

Schloss Johannisberg Riesling Grünlack (Green Seal) Spätlese ($55): If Dad is out there fishing and catching some trout, enjoying lobsters, or even sausages on Sunday, this is a killer pairing with any of those dinner options. Schloss Johannisberg is a single vineyard estate in the Rheingau region of Germany that has been making exquisite wines for 500 years. Pineapple, peach, green herbs, and a beautiful balance of acidity and sweetness make this an awesome wine to either enjoy now or let dad stick in the cellar to evolve further.

Knob Creek Single Barrel Reserve 120 Proof ($48): I really enjoy Knob Creek's flagship 100 Proof expression, but let Dad taste what their whiskey is like almost straight from the barrel. Bottled at this high proof, the Bourbon has a ton of character and fire, with toasted nuts, vanilla, caramel, and a little bit of smokiness on the finish. Get the fire pit going and grab a dram of this whiskey!

Berkshire Mountain Distillers Smoke and Peat Bourbon ($60): Out of western Massachusetts, Berkshire Mountain distills and ages all of their product on-site. This expression takes Berkshire's flagship Bourbon that was already aged four years, then ages it another six months in casks that previously held Laphroaig 10-Year Scotch Whisky. Plenty of smoke and medicinal notes from the peat, but does not overwhelm the corn-based sweetness of the Bourbon. Great for those who aren't sure if they should buy Bourbon or Scotch...this brings the best of both worlds!

Ask Tony: To Chill Or Not To Chill?

It's time for another installment of Ask Tony: You have questions, I (maybe) have answers.

We are finally about to hit some real summer weather again. I find that when temperatures go up, the preferences for an alcoholic beverage are all over the map. Some just want an ice cold beer. Others like a cocktail (Gin and Tonic or a Margarita, anyone?). Perhaps a little vodka or Bourbon on the rocks on a muggy summer evening. There is really no argument here with any of those choices.

Then there is wine. White wine can provide a foil for the heat with a vibrant, refreshing quality. However, if you are outside grilling, higher alcohol, bolder red wines will make better partners with your food, even if it is not ideal for some in the warm weather. When I talk to fellow wine lovers, I am frequently asked how to treat them as far as temperature goes:

Should I chill this?

How long should I put this in the fridge?

Is it wrong to put an ice cube in this?

We don't ever chill red wine, do we?

Allow me to share a relevant story with you. Years ago, I went to one of my first WSET wine classes to be introduced to all of the basics of wine, including storage and service. I received two white wines and was instructed to smell, taste, and write down notes about flavors and aromas. One tasted of pears and apples and felt more acidic. The other sort of peachy and softer. When it was all said and done, it turns out both wines were the same exact wine (an Italian Pinot Grigio)...one served three degrees cooler than the other.

That was my first introduction to the importance of serving temperature; this is an aspect of wine drinking that should not be overlooked. Because of that experience, I completely understood why I was asked so many questions later on in my wine and spirits career.

There is such an enormous range of styles out there. Wines can be light or full-bodied. There are reds, whites, and rosés. Some are sparkling, others are fortified. Wines might be very high in acid, fruit, or tannin, and what about sweet wines? With seemingly infinite types of wine to choose from, you will discover that serving certain wines in a temperature range will maximize your sensory experience. Let's lay out some simple guidelines (with some of my favorite wines' labels sprinkled throughout:

White is cooler than red

Not more fashionable. Cooler in temperature. White wines in general are lighter in body than reds. There are also more high-acid white wines than reds. Reds have tannins that are not in white wines. If an acidic white wine is served too warm, it tastes flabby and boring. If a high-tannin red wine is served too cold, the mouth-puckering tannins are amplified, making the wine too astringent and tough. Generally speaking when in doubt, chill the white, keep the red out on the counter.

Aromatic wines of any color like the cold

Now, this is something that requires some exploration and familiarity (which I can help you with). Some grape varieties jump out of the glass at your nose, others are more restrained. For white wines, the Alsatian white varieties like Riesling, Pinot Gris, Pinot Blanc, and Gewürztraminer all benefit from temperatures (43-46F). Sauvignon Blanc, white Burgundy/Old World Chardonnays, and Viognier also benefit in this temperature range, too.

Red wines like Gamay (Beaujolais) and Cabernet Franc (from New York or Loire Valley of France) are very fragrant and fruity and pay you back when served around 50-54F. These are also light in tannin, so no worries about astringency wrecking your palate. This temperature range also works well for many New World Chardonnays. Just stick a room temperature wine of these varieties in the fridge for 20-30 minutes and you will get close. 

Treat rosés like white wines

If you are serving rosés, treat them as a white wine. Rosés are just red grapes that were treated in the way white wines are produced. Cold temperatures bring out the strawberry/watermelon aromas commonly found in these wines.

Low-to-medium tannin wines should feel cool to the touch

Pinot Noir can show itself light and juicy (in the vain of Gamay above), or full-bodied and chewy. Get to know what type of Pinot Noir you are working with. Fancy Premier or Grand Cru Burgundy shouldn't be served too cool, but casual California, Oregon, New Zealand or Chilean Pinot Noir should get 15-20 minutes in the fridge. Basic Chianti, inexpensive Bordeaux, and Côtes du Rhône wines are other examples of wines that should feel cool to the touch when you grab the bottle.

"Room temperature" for high-tannin reds

By room temperature, we are talking 64F-68F and that's on the very cool side of what most people find bearable in their homes. However, this is the temperature that wines like Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Tempranillo, Sangiovese, and Nebbiolo-based wines show their best. The tannins feel soft and mature at this temperature and makes for a better tasting experience than throwing these in the cooler. If you have a wine fridge or cellar that you keep around 58F, just take out the wine and set it on the counter for 30 minutes and you should be good to go. If it is a particularly hot day and you are drinking outside, there is nothing wrong with throwing one of these wines into an ice bucket.

Chill sweet white wines

Sweet white wines suffer from the same issue as the high acid white wines when served too warm, but throw in the residual sugar that gives the impression of a sticky, cloying sensation that makes these wines not as enjoyable as they should be. Sweet Rieslings (Finger Lakes, Germany, Austria, etc), and Chenin Blanc (Loire) will taste so much better when served cold. The acids come to life and balance the fruitiness and sweetness.

Others

Champagne and other sparkling wines should be well-chilled. Fruity sparklers like Prosecco and Cava in particular benefit the most from being in 40F temperature, while most non-vintage Champagne should be a few degrees warmer.

Fino and Manzanilla Sherry, Tawny Ports all should be chilled as well.

Sweet red wines like Ruby and Vintage Ports will have some tannins, so keep these at room temperature.

One other tip: to quickly chill wine, make sure your bucket has both water and ice in it. The laws of heat transfer will get your wine chilled in about 15 minutes. It will take two or three times longer in just a bucket of ice.

Here's what you can do for your flight. Pick up a Riesling or Sauvignon Blanc and a Tuscan or California red blend. Taste each one at room temperature. Then stick the bottles in your fridge for 30-60 minutes and see how the wines change if you think temperature doesn't matter.

Just do me one favor: if you are going to drop an ice cube into your wine, give me a heads-up so I can look the other way. I won't tell anyone if you do.

Ask Tony: What's The Deal With Asparagus And Wine?

In my best Jerry Seinfeld voice, "What's the deal with asparagus?"

Welcome to my newest segment: Ask Tony! You have questions, I (maybe) have answers.

Spring's arrival means the first bounty of green vegetables. While these don't make it to the forefront of a meal for some, certainly this is an important time for the vegetarian and vegan diners out there. Still...you should be having greens on the side with your meat dishes! Listen to your parents for once!

Asparagus: rough stuff if it comes in contact with the wrong wine. Proceed with caution!

So among the leafy harvest of kale, Swiss chard, collards, and salad greens also comes the distinct, stalky vegetable called asparagus. It's chemical composition is unique; there are things called "asparagusic acid," "asparagosides," "asparagine," and "asparenyol" involved. These are group of building blocks that make asparagus so asparagus-y. To boot, 60-80% of the asparagus-consuming American population notices quite the "aroma" that emerges when you need to use the potty. All of these asparagus-y chemical components become the bane of many a wine pairing enthusiast. One has to be careful when marrying wines to these spears of green goodness. The wrong choice leads to overly tart, metallic, and astringent flavors on your palate. It's a beyond unpleasant chemical reaction for your senses.

I know...it doesn't sound like there is a lot of upside to getting wine into the equation when asparagus is being served. However, there is always a way. It's not impossible to enjoy both. A really simple guideline is to go for fresh, fruity, unoaked white wines. New Zealand Sauvignon Blanc and Finger Lakes or Alsace Riesling immediately come to mind. You can even go with a Grüner Veltliner, which has always been an equalizer when it comes to greens.

A Grenache-based rosé wine, such as those coming from Navarra (Spain) or from the Côtes du Rhône in France will give you fruitiness if you are not a fan of white wine. If you must have a red, it can be a tougher pairing; any tannins will create chaos. Mild, unoaked, low-tannin reds such as the Gamay-based wines of Beaujolais would be useful in this spot, but go simple. If you spend for the "cru" wines, some (such as those from Morgon, Moulin-à-Vent, Côte de Brouilly, and Brouilly) have tannin in there; you might want to search for cru regions like Fleurie, which are lighter and gentler.

If all else fails, wrap a piece of prosciutto around a bundle of asparagus or cover asparagus with cheese. That will make life easy and you can just drink whatever you want!

Here are a few specific options for you. Try them for yourself and let me know what you think!

If you have questions you want answered, get in touch with me and maybe I will feature your question in another segment!

Silver Thread Finger Lakes Dry Riesling ($18)

Vibrant and peachy, this dry example from New York finishes clean and should help tame the green monster.

Dog Point Vineyard Marlborough (New Zealand) Sauvignon Blanc ($20)

Bursting with passionfruit, herbs and a hint of stony earthiness, the ripeness will work wonders with asparagus.

Vega Sindoa Navarra Garnacha Rosado ($11)

Not having any part of white wine? This simple pink wine gives you lots of strawberry and spiced flavors at a terrific bargain.

Chateau de Pizay Beaujolais ($15)

A producer who has been a longtime favorite at the store, this is straightforward raspberry and baking spice that will satisfy the red wine fan.

Ham vs. Lamb: The Great Easter Battle

Up here in New England, we got our first real taste of springtime over the weekend and I know those south of here are actually going to experience something more summer-like to start the week. With the warmth, barrage of blooming vegetation and subsequent allergies comes Easter Sunday, a very important holiday for the Christian/Catholic community.

Easter (along with Passover) signal a bit of a change in our eating habits. We finally find some quality seasonal produce from our grocers and markets. Along comes the desire for lighter, fresher meals with vibrant flavors that are a contrast from the heavy stews and roasts (though not totally eliminated). Perhaps if you are not a year-round grilling person, you might be firing up the Weber in the coming days. Our (OK...my) drinking preferences change, too. the big, tannic red wines and rich white wines are exchanged for lighter reds, leaner whites, and perhaps a little rosé (by the way, you will notice a theme of "transition" being hammered home in this week's posts). A change of pace is good for all of us; it keeps us on our toes.

If you are celebrating Easter with a big feast, chances are a baked ham or a cut of lamb will be your dinner table's centerpiece. Based on what direction you go in, you have subcategories of each. Is your ham smoked, or honey-glazed? Are you have leg of lamb, rack of lamb, or grilled lamb chops? With these decisions come wine choices. Different styles and grape varieties are going to impact your palate based on your meat selection.

Generally speaking, ham has a rich texture with a sweet/salty flavor profile. When you add seasonings or glazes, it adds another layer of complexity, making pairing challenging. Lamb is deep, earthy, and strongly flavored. You might find lamb seasoned simply with salt and pepper or prepared with a mint jelly that is also going to add a wrinkle to pairing wines.

So what to do? Well, I have a group of six recommendations for you below, because we are covering quite the range of styles for both main course dinner and for the accompanying wines. Prices are, as always, an approximation. If none of these play well with that side dish of asparagus on Sunday, fear not...I'll have an explanation for you next time. Until then, what are you having on Sunday: Ham or lamb?

Brooks Amycas White Blend ($18)

I have to say, Brooks Winery, located in Amity, Oregon, is one of my favorite producers as they consistently offer high-quality juice. This interesting blend (vintage 2016) of 44% Riesling, 21% Pinot Blanc, 15% Muscat, 10% Gewurztraminer, and 10% Pinot Gris is a New World take on the classic "Gentil" blend of noble aromatic varieties of Alsace, France. All of the tropical and exotic fruits are strong in this one (pineapple, papaya, lychee) and fruity on the palate. Great with a straightforward unglazed baked ham. If you want to go the Old World route, legendary Alsatian producer Hugel has its Gentil ($14) based on the same varieties as Brooks, but with a grape called "Sylvaner" in place of the Pinot Blanc

La Croix des Loges Anjou Chenin Blanc ($16)

Chenin Blanc is an underappreciated variety. Its high natural acidity screams out for food and this barrel-aged example has flavors and aromas of peaches, nectarines, honeysuckle with a honeyed texture that finishes clean with a touch of sweetness. This is the wine you want for the honey-glazed ham.

Alexander Valley Vineyards Rosé of Sangiovese ($16)

This is a powerfully fruity pink wine that taste like a glass of herbed strawberries. This is a very good crossover wine if you have both of our featured meats; the peach notes are great with spices on a ham, the minty herbaceousness great with a roast lamb

Undurraga Terroir Hunter Pinot Noir ($24)

Pinot Noir has become a popular choice for hams, New World styles in particular thanks to its fruity/jammy red berry flavors and softness on the palate. The example from Undurraga has lush fruit and body; it's slight smokiness is a fine partner if you have a smoked ham.

Condado de Haza Ribera del Duero ($25)

Made of 100% Tempranillo from the outstanding producer Alejandro Fernandez, this wine is packed with dark berry fruit, tobacco and leather. If you are going with the roasted leg of lamb, this is what I'm going with.

Thorn Clarke "Shotfire" Shiraz ($23)

If you are taking the lamb to the grill, this Aussie Shiraz has plenty of bold jammy berry fruit, and peppery character to stand up to the char and the lamb's distinct flavor profile. If you are adding mint to the equation, detour from Shiraz to Wynn's Coonawarra Cabernet Sauvignon ($20-ish). It has the same dark fruit and boldness, but eucalyptus, basil and fresh mint enter the picture and that will complement the mint sauce on your lamb.