Easter Wine Pairings

easter-tulips-orange

 Spring is right around the corner! Easter is a big family gathering food feast! What wine goes best with those Easter brunch and dinner dishes? I decided to repost from a couple of years ago with a few new wine pairing ideas.

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Brunch has so many options to pair with wine.  From simple eggs or fancy omelettes, bacon and sausage, waffles or pancakes, crab cakes, roasted meats, fresh fruits, salads, quiche, chilled shrimp or crab legs…the menu is endless!  I tend to prefer pairing brunch foods with a chilled glass of sparkling wine- champagne, Cava, or Prosecco…”brut” style- helps refresh the palate- whether by itself or in a tempting “mimosa”.  Sparkling wines compliment just about any food, so pop those bubbles and enjoy!  These effervescent gems can be poured from brunch on through dinner, no problem. So the pairing is complete, right?  Not even close!!!  If you are a wine lover, but not too keen on bubbles, let me offer you some alternatives that will make you and your Easter guests quite happy at any meal .

collage-2017-02-271When it comes to Easter, what traditions do you follow in your family celebration? Do you serve roasted turkey, baked ham, roasted leg of lamb, beef tenderloin, or maybe a roasted pork loin? These favorites come to mind when I think of the star of the meal. Every family has their favorite…lamb is my meat of choice.  This year I want my husband to try smoking a leg of lamb!!  I’ll be selecting a fuller bodied red wine to stand up to the richness of the smoked meat.

I wish you and your a lovely Easter !!

Here are some brunch/lunch/dinner wine options that you can find and order from my website: my.boissetcollection.com/susiewhipple

These(vegetables)White Blend, DeLoach Rosé of Pinot Noir, Wattle Creek Rosé of Barbera,JCB No 12 Pinot Noir, Buena Vista Private Reserve Pinot Noir (Lunch, turkey, pork), DeLoach Saitone Vineyard Zinfandel, Buena Vista Private Reserve Zinfandel, (baked ham), Wattle Creek Cabernet-Shiraz, Raymond Sommelier Selection Cabernet Sauvignon (beef tenderloin, grilled ham, smoked meat), DeLoach Late Harvest Gewurztraminer (fruit desserts, fruit tarts)

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Your Special Valentine



Valentine’s Day February 14, 2019
Romance, chocolates, sparkling wine, dinner date at a fancy restaurant or a cozy night at home with the love of your life…no matter how you celebrate share a bit of you with the your special person and celebrate what you cherish in one another.  Life is too short to just declare your love on Valentine’s Day, so remember to take a moment each day and let your heart grow, smile, and dance for joy!




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Julien Miquel offers the Best Information!!

Check out @JMiquelWine’s Tweet: https://twitter.com/JMiquelWine/status/993945551539490816?s=09

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What do you prefer…warm or cool weather wines?

Check out @TheWineTeller’s Tweet: https://twitter.com/TheWineTeller/status/993226410302033920?s=09

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Grower vs. Négotiant Champagne

I had the pleasure of attending a seminar on Grower vs. Négotiant Champagnes…what a treat! Our presenter was Jeff Hacker who works at Binney’s Beverage Depot in Des Plaines, Illinois.  Jeff has been in the industry for over 11 years.  Jeff gave us a look at the world of Champagne while we tasted 6 amazing bottles of bubbles.  Each tasting group – Blanc de Blancs, Blends, and Rosé- consisted of a Négociant and Grower champagne.

Champagne AOC Information/Statistics

Echelle des Crus– Champagne’s grading system- scores are based on grapes, soil, topography, and aspect

17 “Grands Crus” Villages (100% scores) “Premiers Crus” Villages (90-99% scores)

Location: 48th parallel- the northern most point of wine production.

Climate: Oceanic- steady rainfall, minimal seasonal temperature variation- average temperature is 50 degrees

Continental- optimal summer sunlight, prone to winter frosts

Varietals: Pinot Noir, Chardonnay, Pinot Meunier = 99.9% of champagne

Pinot Gris, Pinot Blanc, Arbane, Petit Meslier- less than 250 hectares total, may not be replanted, currently may be used in blends

Subregions of Champagne AOC:

Montagne de Reims- northernmost, Pinot Noir

Vallée de la Marne- near Epernay, Pinot Meunier

Côte des Blancs- Chardonnay territory

Côte de Sézanne, Côte de l’Aube, Vallée de la Vesle, Vallée de l’Ardre, AOC Rosé des Riceys

Dosage: Sweetness levels  ** First champagnes were made in a sweeter style than they are today. The measuring scale went from sweet to dry, which is why dry and extra dry are actually sweeter than brut categories! **Dosage is a mixture of sugar and wine added after the 2nd fermentation. **Residual sugar is the sugar remaining in the wine after fermentation.  It is measured in grams per liter. Below is the scale from driest to sweetest.

Brut Nature – 0-3 G/L          Extra Brut – 0-6 G/L           Brut – 0-12 G/L

Extra Dry – 12-17 G/L         Dry – 17-32 G/L         Demi-Sec – 32-50 G/L        Doux – 50+ G/L

Growers vs. Négotiants

Négociant- NM – 300+ Houses                                          Growers -RM – 4500+ Producers

Focus on “house” style/large producers                           Focus on terroir/small producers

Buy grapes in addition to using own                                 Produce only from own vines

Grapes bought from multiple areas                                  Single area expresses terroir

Goal- produce same taste every time,                              Goal- represent the “terroir”

every bottle- style over terroir                                          (land, soil, climate) terroir over style

Champagnes tasted at the seminar consisted of the following:

Blanc de Blancs- 100% Chardonnay

Négociant- Ruinart Blanc de Blancs NV  -vivid, racy, my favorite of the night!

Grower- Pierre Peters Blanc de Blancs Grand Cru Brut- lovely, expressive

Brut Blends- (Pinot Noir, Chardonnay, Pinot Meunier)

Négociant- Billecart Salmon Brut Reserve

Grower- Louis Nicaise Premier Cru Brut

Rosé- (Still Pinot Noir added or extended maceration)

Négociant- Louis Roederer Brut Rosé

Grower- Henri Billiot Grand Cru Brut Rosé

Champagne Trivia/Facts

49,000,000 bubbles per 750 ML bottle of champagne! 30 bubbles per second emitted

Finer bubbles indicative of high quality champagne/ wider, larger bubbles sign of lesser quality

90psi- a bottle of champagne in under three times as much pressure as the tires on a car

Released at full speed, a cork can exit the bottle at 40mph!  Open slowly , bottle angled at 45 degrees, gently release the pressure, controlled opening prolongs bubble retention

Thank you, Jeff, for an informative, delicious evening!  The worst part of my job is spitting and dumping the wines at a tasting!  Too many superb champagnes…must go back and bring a few home to truly enjoy! Cheers!  Santé!

 

 

 

 

 

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Favorite Wine-Food Pairing

I am a foodie…well, maybe a foodie snob!  I have always loved cooking, so pairing wine properly can elevate my dishes to new heights.  When I take the time to create a beautiful meal, I want it to dazzle my family and friends, tickle their taste buds, and leave them with a smile on their face. How about you? What is your favorite wine and food pairing?  Can you limit it to just one? Please share your ultimate combination!

I am interested in either general pairings like…

 

   (salmon and  Pinot Noir)

 

or specific pairings…

                                          

( fresh shucked Gillardeau oysters with Muscadet -Melon de Bourgogne grape-from Sèvre-et-Maine).

I can’t wait to see what are your ideal wine and food partners!!  Thank you for sharing…cheers!

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Holiday Gifting Made Simple- Boisset Gift Gallery

Need that perfect gift for your top clients, star employees, wine loving friends?  Let Boisset make it easy!  Receive $5.00 shipping on ALL Gift Gallery orders through November 15th!

http://my.boissetcollection.com/susiewhipple  * shop under gift gallery.  Questions, shoot me a message and I will be happy to assist you in any way.

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