Holiday preparation can be so busy, so many questions arise: what to serve, which wine goes with which course? Wine and Meaning’s Guest Author Christopher Dooley offers wine suggestions to make your Holidays joyous.
Here is more about Christopher Dooley and his perfect wine suggestions.
Hailing from the exotic wonderland of Cincinnati where tap dancing, singing and acting on stage was the norm, Christopher eventually was bitten by the wine bug. Even with topical treatments and psychological evaluations, the damage was done. He was in full blown wine geek mode. He helped build some of the best wine lists in the city working with the top sommeliers and wine directors. After learning everything he could, he set his sights on the east coast and landed at L’Espalier, the premier fine dining institution in Boston, Ma. Whether it’s competitions, education, or working on the floor of a dining room he loves it all. He guides the guest through a three course menu, six course degustation, or even a fourteen course tasting journey with style and panache. Christopher has been working his way through the Court of Master Sommeliers and has moved from Boston to NYC and is now at Eleven Madison Park. Boston misses you Christopher!
FIVE PERFECT WINES
2013 Jean Foillard, Morgon, “Cote du Py”
– Easily one of the most versatile, crowd pleasing reds from one of the best producers in the area. Should be somewhat easy to find. Plus you get the added benefit of showing people that there’s more to Beaujolais than just Nouveau! Mix of black and red fruit with a distinct floral pop, medium bodied with bright acid. Yum!
Schramsberg Blanc de Blanc, CA Sparkling Wine
– Everyone wants bubbles at one time or another (or if you’re me, all the time). This sparkler from Northern California is 100% Chardonnay done in the traditional champagne style method and can fulfill any need. From an expository tipple to a something to sip on throughout a meal this fits the bill.
2013 Domaine Guiberteau, Saumur Rouge
– I have to do one somewhat “hipster” trendy wine. This wine is pure cabernet franc with tart red and black fruit surrounds an herbaceous core. It’s a fantastic example of some of the great wines the Loire Valley has to offer without breaking the bank.
Patrick Piuze– All of them.
– This rock star in Chablis makes some of my favorite wines. He makes 20+ different cuvees and many of them have found their way into Massachusetts. While not coming in with high numbers, his staggering amount of bottlings he produces means that if you look in enough places you shouldn’t have a problem finding them. His Val de Mer Cremant de Bourgogne is fantastic and drinks like a Chablis with bubbles. To his Premier Cru Butteaux Chablis, while needing a decant, opens up nicely with laser like focus and minerality. I could go on for hours about his wines and he’s one of the most exciting producers in Chablis right now. I would recommend decanting most of his wines to really uncoil the tension and energy within the wine.
Ridge, “Geyserville” Alexander Valley Zinfandel
– Sometimes you just want a nice big, comforting red wine and Ridge delivers on that while not forgetting complexity and nuance. Geyserville is a versatile wine during the colder months when we want heartier food and friendly fruit. Ridge is one of the best old school producers in California. While you can’t go wrong with any of Paul Draper’s wines, the Geyserville is a crowd pleaser through and through for the novice and expert alike.
Thanks to Guest Author- Christopher Dooley
twitter : @chrisdooley