Wine tips – New Years Eve
Wine tips – New Years Eve – It is always the same thing every new years eve. We make ourselves an idea of how we want to celebrate ( food and wine) and with who but most of the time we get disappointed. Every year, I give the same advice for Wine tips – New Years Eve, so I will remind you again to the risk of sounding like a parrot!
Here is my advice to enjoy your wine drinking experience in the last day of the year:
Be modest on what you open. Keep your pricier bottles for a quieter occasion. If you are hosting on that day, open up medium price bottles ( up to $40). Your family guests or mother in law might not be as much into wine like you, so is useless to open up something extraordinary to your eyes just to impress.
Moderation. If you don’t want to end in the gutter by midnight, moderate your wine consumption. Trust me, I have experience with this. A good rule of thumb, is to drink a glass of water for every glass of wine. You will avoid getting drunk and feel like playdough on the first day of the new year.
Plan your wine shopping. The 31st of the December is the worst day to buy wine. With all the anxiety of the evening preparation, people buy wine on impulses and end up with a hefty bill. After Christmas, give some thought on your wine purchases and you won’t regret.
Now to the point of the article: Here are my wine and recommendations, assuming that you are having people over on December 31st.
Champagne for New Years Eve ?
Lets deal with the Champagne issue first. If you definitely have to drink Champagne for whatever personal reason you may have, get yourself the Champagne Henriot Brut Rosé ( SAQ # 10839635 $83.50). An elegant and sensual Champagne with roasted raspberries and strawberries aromas. On the palate, a mouthwatering acidity with delicate floral and brioche nuances. This year, I will get myself a bottle and have it with Dim Sum. That’s how I will celebrate my new years eve!
If you can’t afford the price tag of Henriot, how about a nice Crémant de Bourgogne for a sparkling alternative?. The Louis Bouillot Perle Rare ( SAQ # 884379, $21.60), is a delight for the senses offers bright aromas of Ontario white prunes, watermelon and nectarines. Fresh with a creamy mousse and lovely elegance leading to complex flowery flavours in the finale. Great for entertaining large crowds with delicious finger foods.
Whites and Reds
Start off your supper with a fantastic Greek wine!!. The E. Tsantali Santorini Assyrtiko ( SAQ # 13360195 $15.90) is just marvellous displaying a complex minerality with honey and citric fruit nuances. Full body with a caressing texture and spicy finale. Have a sip of this wine and bring summer to your dinner table. Best with seafood appetizers, creamy soups and salads.
If you are serving poultry or fowl for your main course, better to go with medium body whites and roses. The Montagny Domaine Faiveley 2014 ( SAQ # 10897270 $25.60) is a modest yet fantastic Burgundian Chardonnay that display nuances of white apricots, fennel and honey. Creamy on the mouth with flavors of bartlett pear and nuances of butter. Harmonious with a saline finale. Perfect with roasted free range chicken with herbs, cream and garlic.
If you are having roasted turkey, I will definitely go for a rich rose rather than a light red. They are versatile with both the white and dark meat of the bird. The Bandol Rosé Château de Pibarnon ( SAQ # 10275091 $35.50) will fit nicely with your roasted turkey. A blend of Mourvèdre and Cinsault, this wine will captivate you with its alluring aromas of autumn red fruit, apples and Earl Grey tea. Round, smooth and silky with plenty of spices in the finale.
For those of you that are serving meat dishes ( stews, roast, etc), here is a trio of reds that will impress your guests at the table. The Domaine de l’Ile Margaux 2014 ( SAQ # 00043125 $21.75)is one of the oldest wine properties in Bordeaux.The Vineyard has been planted since the 18 century and it was part of the property of Chateau Margaux. Theirs vineyard, fully organic since 2015, are about 14 ha. This wine is a blend of the classic five Bordeaux grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot.
Better than ever, the 2014 charms with its brooding aromas of ripe cassis, black cherry with a hint of green peppercorn and leather. On the mouth, robust and fruit forward with hints of toasty oak. If you drink it now, carafe it for 30 min. It will be marvellous with an entrecote Bordelaise.
Now for something different, how about a hearty red from Uruguay. Tannat emigrated to Uruguay from Madiran, France where it was welcomed with open arms. The Don Pascual Reserve Tannat 2016 ( SAQ # 10299122 $16.70) is a tribute to Pascual Harriague who introduced the variety to Uruguay. On the nose, powerful dark fruit nuances, pleasantly woody with plenty of spice. Nice acidity with ripe and supple tannins. Carafe for 30 min and serve it with a nice roast beef.
Keeping up with the South American spirit my last recommendation is the Errazuriz Aconcagua Alto cabernet sauvignon 2015 ( SAQ # 13394766 $20.65). A wonderful Chilean red displaying sweet raspberry and strawberry fruit on the nose. Also,oriental spices ( sumac, long pepper), smoke, green chilies and sandalwood. Full body with ripe tannins. Multilayered fruit bringing to mind redcurrants, red plums and black prunes. Long with a caressing finale. If you are a serving braised lamb, this will be an excellent choice.
After a big meal, there’s nothing better than a little dessert wine to wash down your dinner and end your supper in style. The Domaine du Tariquet Premières Grives 2016 ( SAQ # 561274 $18.45) is a fantastic sweet wine with a modest price. From the southwest of France, it will put a smile in your face with its aromas of pineapple peel, orange mousse and passion fruit. On the palate, it has a perfect marriage between sugar and acidity.
That’s about it dear readers. This will be my last column for 2017. I will take the time to spent time with my loved ones and come back energized for 2018. Have a safe holidays full of wine and gastronomical surprises.
Marco Giovanetti – email@example.com