S IM P LY D EL I C IOUS
drin ks
Three of Buckhead’s top wine experts take the guesswork out of your holiday wine selection
Pour over these W
hen you’re hosting a holiday dinner party, selecting the right wines can be a daunting task. Few wines complement the full spectrum of flavorful dishes you create for your guests. To save you time, we went to Atlanta’s top wine experts and asked them to handpick their best bets for a palate-pleasing Champagne, white and red wine that pair well with a robust seasonal meal. Cheers! story:
Karina Timmel
Who: Ian Mendelsohn
Who: Anthony F. Alvarez
Who: David Clapp
general manager, Vine & Tap
senior vice president and general manager, Tuxedo Wines & Spirits LLC
founder and president, Dantanna’s Restaurants
Vino savvy: Opening Buckhead wine bar Vine & Tap in November, Mendelsohn is no stranger to the business—he is the former wine director of the Mirage Hotel and Casino in Las Vegas and beverage director of the St. Regis Buckhead. Holiday best bet:
NV Gaston Chiquet Champagne Region: Champagne, France Why it’s good: “The wine smells of freshly baked bread, along with ripe pear, quince and a beautiful lingering acidity that is mouthwateringly long.” Pair it with: “I tend to start with Champagne as it is always a good way to begin a meal and will go with many of the appetizers, vegetables and soups.” How to serve: “In a chilled Champagne flute—perfect simplicity.”
Wine smart host comment: “I have chosen Gaston Chiquet because it is a small grower of Champagne with an incredible history dating back to their first planted vines in 1746, making their first vintage in 1919.”
Vino savvy: Alvarez has been known to conduct, on average, 225 wine events each year. He oversees all operations of Savi Provisions, including the new Buckhead location of the specialty food and wine store.
Vino savvy: With numerous restaurant properties under his belt (including a location in Buckhead), Clapp maintains a handson approach in the selection of Dantanna’s wines—a wine list that spans 100 wines, including 50 by the glass.
Holiday best bet:
Holiday best bet:
2007 Ripoll Sans Closa Batllet
2011 R. Stuart Big Fire Pinot Gris
Region: Priorat, Spain
Region: Willamette Valley, Oregon
Why it’s good: “The Priorat region of Spain is a relatively undiscovered jewel. This wine provides a blend of minerality, exotic spices and deep black fruit.”
Why it’s good: “It has the acidity to cut through some of the creamier parts of the meal and the balance to pair perfectly with almost any sides you choose to serve.”
Pair it with: “It will sing with your traditional turkey, but will also balance well with Black Forest ham, roast beef or a pork loin. Fresh grilled vegetables, cranberries and mashed potatoes will make this pairing perfect.”
Pair it with: “For turkey, I love pinot gris. It also pairs great with fish, oysters and chicken, and I even love it with a nice pork chop.”
How to serve: “Let it breathe and/or decant for an hour before serving at approximately 63 degrees.” Use a wine thermometer to determine your vintage’s exact temperature.
Wine smart host comment: “This particular wine is reminiscent of an old vine throwback blend from the legendary French region of Châteauneuf-du-Pape.”
How to serve: “Serve the Big Fire at about 45 degrees.”
Wine smart host comment: “Pinot gris is the favored white wine to pair with food by many experts. It has a perfect balance of texture and acid without overwhelming or being overwhelmed by most anything.”
Where to buy:
Where to buy:
Where to buy:
Tower Beer, Wine & Spirits 2161 Piedmont Road N.E. Atlanta 30324 404.881.0902 www.towerwinespirits.com
Savi Provisions 3655 Roswell Road N.E., Suite 130 Atlanta 30342 404.523.2300 www.saviprovisions.com/t/buckhead
Tower Beer, Wine & Spirits 2161 Piedmont Road N.E. Atlanta 30324 404.881.0902 www.towerwinespirits.com
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November/December 2013 | Simply Buckhead