06.28.19 | Red, White & Wine

Red, White & Wine

The USA turns 243 this year and while most pair their BBQs with beer (and there is nothing wrong with that), I think having a Cabernet or even Champagne is a more civilized approach to this very American celebration. Whether you are grilling basic burgers and hotdogs, frying some chicken for a picnic, and finishing it up with a slice of pie, some great bottles of wine will make you look like the Boss of the BBQ. 


Bela Crianza Tempranillo – $29

Instead of recommending a domestic Cabernet Sauvignon (which would go beautifully with grilled meats with lots of cheese), I am suggesting the Bela Crianza Tempranillo to go with your burgers and hotdogs. Tempranillo is wonderful for foods such as baked pastas, rack of lamb, and other tomato-based dishes. Look for an aged Tempranillo should you be grilling a heavy steak or game dish, but for a cook-out a young wine does fine. Cherry red in color, the palate dances with red and black fruits, anise, and cinnamon. Nice tannins. This wine has some longevity built into it. 

Jacques Lassaigne Les Vignes de Montgeaux – $70

Why wouldn’t you drink Champagne on the 4th of July? It is the perfect accompaniment to something like fried chicken. The acidity and bubbles cuts right through crispy skin perfectly. Champagne is such a wonderful addition to any menu. Champagne with french fries. Champagne with fried calamari. Champagne with stuffed mushrooms. This particular Champagne has a tang of saline and firm acidity. Ripe apricot laced with graphite and honeysuckle. Very creamy with a mineral finish. Even if you choose a lesser Champagne, you should make it a part of your celebrations this summer. 

Herdade de Esporao Monte Velho Blend – $17

And in this corner from Alentejo, Portugal … This is a food wine through and through. Because of the Touriga Nacional, which was originally used in Port wines, the tannins can be massive. This is unique and interesting, one of my quirky wines in the cellar. Drink this young as in now. Don’t let this sit. A blend of Aragonez, Trincadeira, Touriga Nacional, and Syrah, this full and generous. Violet, blueberry, plum with a very solid structure. For this price point it is one of the best buys in the cellar. 

Hermann J Weimar Dry Riesling – $32

Why a Riesling to pair with the apple pie? See Champagne above. I’m hoping the pie you eat has a crust that is made with lots of butter and is very flaky. The apples are baked to a gorgeous richness, almost caramel like. It’s sweet with a burnt sugar flavor at the end. This is why I suggest a Riesling. This is vinified dry with lime and citrus on the nose. The palate is full of stone fruit and citrus, a touch of minerality with a long, crisp finish. One of the best, if not the top producer, in the Finger Lakes Region in NY. 


Nathalie WilsonComment