Three 4 Three: Memorial Day Wines

Even though Mother Nature is blasting us with heat for Memorial Day, you'll stay cool over the weekend with this trio of festive wines.

Fans of aromatic wines can set their sniffers on 2008 Big House White. Romanian-born winemaker Georgetta Dane pulls off a quirky blend that includes über-fragrant Malvasia Bianca, Muscat Canelli and Viognier finished with a splash of Roussanne. The end result is 100% pleasure – a fruity "nose candy" wine with floral, melon-laced aromas that burst onto the palate with white peach and tropical fruit flavors. Find this screw-capped lip-smacker on sale at Albertson's for around $8.

If your grill will be sizzling with burgers and 'cue, say sí sí to Crios de Susana Balbo Rosé of Malbec. Crios, the Argentine winemaker's second label, has given us plenty to crow about since our WinewomenPSP event at Ruth's Chris a couple of seasons ago. Her fresh-tasting rosé is dry and juicy with strawberry and watermelon flavors that linger on an end-note of cinnamon spice. Give it a chill for a no-brainer pairing with backyard fare. Head to Dan's Wine Shop in Palm Desert where you'll find it for just under $10. Score a couple extra bottles to serve your Thanksgiving guests next fall – yes, it's that good and versatile.

Gotta have red or expecting the party crowd? Go for Boho Vineyards 2008 Old Vine Zinfandel. Look for its octagonal-shaped packaging by Octavin Home Wine Bar at Albertson's. Each eco-friendly package holds three liters of wine, or the equivalent of four standard 750-ml bottles. A convenient pour spout makes it easy to serve a yardful of guests – or just yourself, one glass at a time for up to six weeks. It's soft, fruity and lower in alcohol than many Zins. We're sold on Octavin Home Wine Bar's Silver Birch 2009 Marlborough New Zealand Sauvignon Blanc, too. Stay tuned for more about this worthwhile portfolio.

So what are you waiting for? Unscrew, uncork or flip the lever this weekend and start sharing some holiday cheer!

Thanksgiving Wines – Part 1

If you're thinking about busting out a big Napa cab or Chardonnay for your Thanksgiving meal, well, we'll be nice and say please reconsider.

Unless you plan to serve juicy steaks or lobster with butter sauce, those bold, oaked wines won't be at their best with Thanksgiving foods. Frankly, not many wines can carry an entire Thanksgiving meal given the crazy clash of flavors that ride in on stuffing, gravies, those once-yearly sides, the bird itself and your family or host's specialties.

Here are a few tips we hope you'll find helpful:

Offer two or more different wines. Depending on the size of your crowd, have more than one wine style at the table. Even though you might not care for rosé, someone else at the table probably does, or at least might be willing to give it a swirl at holiday time.

Leave the oak in the forest. Many Thanksgiving foods just don't go well with oaky wines. If you simply must have your Chard, try an unoaked variety. Not sure what's oaked and what's not? Ask your wine merchant or look for key words on the label like fresh, clean, fruity, or stainless-steel fermented that might indicate an unoaked Chardonnay. Words that imply an oaked style are toasty, vanilla, rich, smoke or creamy.

Check the alcohol percentage. High-alcohol wines will not only make you tipsier, they can also taste hot or harsh with all that food. Go slow and go low. Look for the alcohol percentage on the bottle before you buy. Choose wines below 13.5%, or save blowtorches for late in the meal. Zin lovers, beware – Zinfandels are generally higher in alcohol.

Be safe. Agree on who'll be the designated driver and stick to it. All that good food doesn't soak up alcohol and won't help your liver metabolize it any faster. Be careful not to flood your engines and if you do, give your car keys to the tee-totaler.

Next post, we'll give you a few suggestions on value-priced wines you can find around town or drop us a comment and we'll get them to you sooner. Watch for more wines we like on our Facebook page, too. Find the fan box in the right column of this blog and FAN our page today.

Making New Friends

Coachella Valley Alumnae Panhellenic spring-loaded our Spring Fling at Centre Court Restaurant with plenty of energy and laughter. Those lovely ladies came early, stayed late and made every minute in between a party.

All elements that make being part of Winewomenpsp so rewarding were there: A world-class venue in La Quinta Resort and Spa, nature's dramatic mountain backdrop, inventive cuisine and unexpected wine pairings. Layer that with interesting people to meet, friendly conversation and a charity that awards scholarships to ladies who graduate from our local high schools and you can bet it was a rousing night.

Tasty courtside hors d'oeuvres tipped us off to the treats that lie ahead. To stave away thirst, we kept Creative Wine International's cheerful Phil Molnar busy pouring food-friendly 2006 Godwin Floral Clone Russian River Chardonnay. Inside the tennis-decorated restaurant awaited light and refreshing chilled white heirloom tomato consommé with cucumber relish paired to Pushback Sauvignon Blanc. Newbie 30-year-old Napa winemaker Nick Floulis blends a small amount of Semillon to his first-release wine for added body, floral notes and versatility with food.

After the grilled shrimp course came the crowd-pleaser: Fork-tender braised short ribs served with Mettler Epicenter Old Vine Zinfandel. The unzinny zin lacked the one-dimensional raisiny flavors that make some zins unpalatable with many foods or too assertive to sip alone. Instead, we found the Epicenter rich with ripe berry fruit, espresso backflavors and balanced tannins. Straight outta Lodi, the 2006 Epicenter snagged silver medal at the San Francisco Chronicle Wine Competition – thanks for serving up an award-winner, Phil.

We probably did enough swooning over Sauternes in our last post. Thanks to Kathleen, CVAP, Ed, Phil, Michelle and all who made this a special event. If you missed it, book your lunch reservation at Centre Court and call Dan at Dan's Wine Shop in Palm Desert at 760.674.0305 to find out if he salvaged any Godwin chard or Mettler Epicenter zin we didn't polish off.