In case you missed it, the holidays are here.
With them comes the chance to celebrate in style, but there’s no need to break the bank. Here are some suggestions to help you make the right choices when it comes to planning your festivities.
There really is no substitute for answering the door with a glass of something sparkling. And if you’re not going to drink Champagne at this time of year, well, when?
Champagne Hubert Paulet Brut 1er Cru NV
The current trend is very much towards small producers such as this fourth-generation family in Rheims. This bubble brims with personality. It has citrus and honey notes up front before lemon and floral notes underpinned with keen minerality (limited, private wine stores, around $60, 90 points).
Easier to find, a delicious drop (and Best of Show at last year’s Vancouver Magazine Wine Awards): Le Mesnil Blanc De Blancs Grand Cru Brut, which sports citrus and nutty notes with biscuit hints and a long finish (BCLS $54.99, 91 points).
From the big names, I’m headed back to Piper Heidsieck NV, a perennial fave that just happens to be on sale right now. Look for a fine stream of bubbles with some toasty and nutty notes on top, followed by elegant mouth-filling apple and citrus notes with just a touch of mineral and a lengthy finish. It’s a great festive treat. Think foie gras or lobster canapés (BCLS $59.99, 91 points).
When it comes to sparkling wines there’s no end of great choice, from Cava to B.C. bubble and more. Another winner that also delivers excellent organic value is organic Pares Balta Cava Brut. It is well textured, quite full-bodied, with toasty notes on top followed by fresh apple and pear over citrus hints ($19.99, 90 points).
Riesling, Chardonnay Musqué and Pinot Blanc make up the blend in this traditional method sparkler that sees 16 months aging on its lees (fermentation). The result is a robust but crisp bubbly bursting with citrus and apple aromas. More citrus and brioche flavours abound before a lingering, slightly off-dry finish.
Just like Champagne, what better time of year could there be than this to drink Riesling? It’s lower in alcohol, among the most food-friendly of wines, is often a crowd pleaser and is generally downright delicious. Riesling is also coming very much more into the mainstream these days. Here are some suggestions to help the festivities along.
Kung-Fu Girl Riesling 2013
A lip-smacking, fruit-driven Riesling from Washington State, this one sports up-front floral and stone fruit with a juicy palate of peach and zesty orange notes. It has a fun package too. Think sushi (duh!), as well as lightly spiced Asian flavours or even mince tarts (BCLS $19.99, 90 points).
Quails’ Gate Chenin Blanc 2013
One of B.C.’s most underrated whites, here’s a great alternative to Chardonnay that (with 10 per cent Sauvignon Blanc) adds up to a pretty tasty drop. Packed with zesty lemon-lime citrus notes, it sports a generous palate without being clumsy before a crisp and clean end. Chill it down (not too much, though) and get shucking those oysters ($18.99, 91 points).
The (interesting) party red: Jean Maurice Raffault Chinon Rouge 2013 (Loire). The last thing you really want to do is drink a heavy, oaky red for half the night, so try this one instead. This Cabernet Franc suggests bright red berries up front, followed by a savoury mid-palate with mocha and peppery notes wrapped in lively acidity. It’s a perfect match for cold cuts or even cranberry sauce (BCLS $21.99, 90 points).
For something a little bit different try Wychwood’s Hobgoblin Ale (U.K.). This light to medium-bodied red or ruby ale is reminiscent of English bitter, with a nice hoppy component and some gentle roasted notes (BCLS $3.50, 500 millilitres).
Here’s a few more party planning tips:
Make a list and rough out a budget before you go to the store and stick to it.
Choose wines lighter in alcohol and that are food-friendly.
Have on hand tasty, non-alcoholic options for designated drivers and other non-drinkers.
Above all, always be a responsible host.
Tim Pawsey writes about wine for numerous publications and online as the Hired Belly at hiredbelly.com. Contact: [email protected].
