I haven’t done any wine blogging in a while, so I thought I’d throw a lot of odds and ends together into a wine blogging post.
I love to drink sparkling wine around Christmas and there are some really good cheap Spanish ones out there now. The Gran Sarao Brut Rosé Cava Penedes can be had for about 9 bucks. The Segura Viudas Reserva brut can be had for as little as seven. They’re both really good, not just for the money, but actually good.
I usually drink the cheapies, nowadays, but I admit they’re not as good as real champagne, which brings me to my next topic….
I don’t think Eric Asimov’s wine reviews are all the great in general, he’s right to highlight the quality of “micro-brew” champagne; I would not take out Egly-Ouriet and put in Jean Milan and Pierre Peters if I made a list. I’ve had a lot of these and I like them better than the big house non-vintage stuff (Veuve, Mumm’s, Bollinger, Laurent-Perrier, etc.). They cost the same as big house champagnes.
If you have any interest in New York State wine, keep an eye on the New York Cork Report wines of the year finalists. This blog is the only wine blog I read and I’ve always loved their top choice for Finger Lakes Wine. It’s where I learned about Hearts and Hands, which is now pretty much the only pinot noir I drink.
And, finally, are there any holiday drinks you especially like, whether it be certain wines or beers, or certain concoctions of liquor? I like the idea of egg nog, but I can’t drink it because cream and eggs don’t sit well with me. I tried glogg once and I wasn’t that knocked out by it. What else is there?
cathyx
How about Chocovine, a red wine with chocolate added. I hear it’s good and tastes like Bailey’s Irish Cream.
DougJ
@cathyx:
Sounds interesting.
Tom Hilton
Anchor’s Christmas beer is very nice (dark, nice balance of hop & malt), as is Sierra Nevada’s (very hoppy).
Cat Lady
Kir Royal last New Year’s was pretty good, I think. I think there was a party at my house. Also, too.
DougJ
@Tom Hilton:
I like those two a lot. I even like the Sam Adams winter one, though it’s not quite as good.
cathyx
@DougJ: I know the wine steward at the local grocery store and he says he can’t keep it in stock.
Jim, Once
Homemade Bailey’s Irish Creme – you can find recipes all over the internets, but they all use half ‘n half, evaporated milk, good scotch, and a tablespoon or two of chocolate syrup. And I am definitely going to try the Chocovine.
Svensker
We stayed at Niagara on the Lake recently and sampled a whole lot of the local wines (yay!). We were especially taken with the Pilliterri wines, and especially their Chardonnay, which was crisp yet luscious.
For Christmas, anything with rum. Puerto Rican coquito (rum, coconut cream, condensed milk) is especially fun (and deadly).
And on a completely different note and OT — Any news on Suzanne and her babe, yet?
Maude
Can’t add any knowledge about wines. Got real sick on Cold Duck once.
People used to make homemade wine that would take the paint off a car.
No news on Suzane. May not hear until after cmas.
capitalsfn
ugh, chocovine was really gross for me. i had about 2 sips and tossed it…
Ruckus
Not as good as real homemade eggnog but Silk Nog is pretty tasty. Throw in a little brandy and you’re good to go.
aimai
After learning to drink Prosecco and Cava I discovered that I really don’t like Champagne very much–and it wasn’t because I was drinking the cheap ones either. I just like the lightness of Prosecco and Cava. Had a great drink at someone’s house a couple of years ago: blood orange juice and rum. Simple and delicious.
aimai
cleek
a hot toddy isn’t really a christmas drink per se, but it’s a good cold weather drink. tea, lemon, honey & whiskey (or rum or brandy). it’s like 4 Loco 4 old folks.
cleek
@aimai:
the high sage is an awesome prosecco drink. but you really need to have Hendrick’s gin to make it right, which ain’t cheap.
CADoc
Irish coffee or a good port is my choice for winter evenings.
Anxiously waiting to get through the next 2 days of work/cooking/last minute shopping so we can get to the fun!
jacy
We used to drink hot Dr. Pepper and vodka at hockey games. But we were young and certifiably insane.
mem from somerville
My sister and I survive the day with Kahlua and eggnogs. Mostly Kahlua. Additional vodka optional.
Mike in NC
Since our European vacation this year I’m pretty much unable to drink any American beers, be they mass produced piss or fancy micro-brew. Czech stuff is the best. Period.
Sampled many fine local red wines in the Czech Republic, Slovakia, and Hungary. Impossible to find any here.
Being a cheap Irish bastard, I’m not ashamed to go to WalMart and pay $1.97 a bottle for semi-decent Merlot, Shiraz, and Cabernet from Oak Leaf Vineyards.
cleek
you could do what i do: no alcohol at all between T-giving and XMas eve.
one can save a lot of money that way!
jibeaux
I believe I first published this idea a year or two ago and received some mockery for it, but I personally vouch for it.
Sparkling wine/cava/prosecco of your choice, mixed half and half with a fruit lambic of your choice. I like the peach, some folks like raspberry. It is similar to a Bellini, but without having to procure peach puree and fresh peach juice. It is quite yummy.
I think this year I might also try mulling wine.
The German/Irish genetic pool is oh so very common, but it does impart a festive willingness to try new drinks at family gatherings, for all of those not yet in recovery.
jibeaux
There is also a genuinely funny Laphroaig ad I assume on their site. My husband, a fan of Scotch whisky, showed it to me and I’m a bit afraid to search for it as I’m still at work. But funny if you have never gotten the peculiar appeal of that particular spirit.
stannate
A friend of mine spent two years in Hungary and fell in love with Vörös Boros Kóla, which mixes Bull’s Blood of Eger (Egri Bikavér) with Coca-Cola. The cheaper the red wine, the better the resultant taste, which is like an alcoholic Dr. Pepper.
As for sparkling wine, my wife and I had the extreme misfortune of trying champanski for the first (and last) time. I would much rather go to Chicago and drink Malört than have another sip of champanski. We made up for it by drinking Deutscher Sekt, which is something of a challenge to find, but was worth the effort. Deutscher Sekt is a bit sweet for a bubbly, but I get the feeling I’d have to travel to Germany in order to find a dry sparkling Riesling.
Finally, while I can’t stand the St. Louis Cardinals, I have to give them credit for celebrating their division and/or playoff wins by dousing themselves with a good sparkler from Hermann (the Blanc de Blancs).
Bob Is Boring
Grower-producer Champagnes are the bomb. Down with multinational luxury goods conglomerates, up with Farmer Fizz! (Cliquot & Moet are terrible companies.)
Pierre Peters (whom you mentioned) is a favorite. Freaking unbelievable; it tastes like fresh rocks from a cold mountain stream with lemon.
Also Gaston Chiquet and Henri Billiot et fils.
I miss Champagne (no longer drinking) the most.
Ed in NJ
1 part Irish Whiskey (I prefer Black Bush), 1 part boiling water. Steep cloves and lemon and add a bit of sugar-in-the-raw (brown sugar in a pinch). Was served that on a cold, wet day at a pub in Ireland a few years back and have made a batch for the holidays every year since. I use one of those coffee carafes to keep it warm and let the cloves and lemon really steep.
trollhattan
Zinfandel and winter are joined at the hip, far as I’m concerned, and some of the best now come from Amador County and (bog help me) Lodi.
Agree with Aimai on Prosecco, I’m liking them more and more and despite the wet disrag that is the U.S. Dollar, they’re still cheap. Cavas get more of a meh, possibly I’m not finding good ones. Did just score some excellent Priorat (2006 Mas Doix Salanquez) on closeout, and am told by my wine guy there are more bargains to be had due to overproduction.
added linkie: http://www.masdoix.com/mas-doix-news-punctuations-recognitions-03.html
Conversely, Bull’s Blood and Coke might be the most disturbing thing I’ve read of in a long, long time.
MikeF
Oatmeal Stouts always hit the spot around the holidays. I like Ipswich best but I’m not sure if it’s readily available outside of MA.
Just Some Fuckhead
Bine wlogging rulez.
Maude
There is an article in the NYT today about moonshine. It is now called craft distillers.
I wish NJ would get into this.
The taxes from White Lightning would clear up the state debt.
Jager
Try Skreeech, cherry flavored turpin hydrate cough syrup w/ codeine mixed with vodka. (Do not operate machinery, I repeat, do not operate machinery of any kind, heavy or otherwise.) You won’t notice the inane conversation at your holiday party because of the constant buzz in your head.
Onkel Bob
@Jager: hmmmm … purple drank…
sphouch
My wife is fond of Blue Moon as far as beers go. A decent sparkling white is Schramsburg Blanc de Blancs. I’ve recently become rather fond of Garnachas, particularly Real de Aragon and Las Rocas.
13th Generation
I always like to drink B52’s around the holidays.
(Kalua, Baily’s and Gran Marnier)
Jason
@aimai: I’m with aimai – I’ll drink cava before anything (my family is Spanish), and prosecco is just fine. I just read Jason Wilson’s Boozehound and it’ll give you all kinds of recipes with things to stick in prosecco, like Campari (awesome) and Pernod (confusing).
In our family we take half a fig, half a walnut, and a shot of amaretto every Christmas morning. Fuckers did that to me when I was seven and I had to choke it down every year until it suddenly tasted good.
KellyG
Here in the Pacific Northwest, most of the local microbrews have fantastic holiday beers out. The perennial favorite is Jubelale from Deschutes, but if you can get your hands on any, try Ninkasi’s Sleigh’r or Mactarnahan’s Hum Bug’r or Widmer’s Brrr or Rogue’s Santa’s Private Reserve or… you get the idea. In fact, to me, nothing says it’s the holidays like miserable weather, too-short days, and a fantastic selection of strong beers.
Mike in NC
Not to be confused with Screetch, a potent rum from Newfoundland. I got hooked on it during a trip to Nova Scotia ten years ago. The name says it all.
SBJules
I’m having a cup of coffee with a wee bit of Makers Mark in it. Got to finish wrapping stuff tonight.
SteveinSC
For a drink from the ancestors syllabub (known around here as silli-bub.) Egg nog w/bourbon is great but I can’t get down more than one cup because it is way too rich.
Hot mulled wine, also too.
keith
Peppermint schnapps and chocolate milk. Served warm and delicious.
Jager
@Mike in NC:
That’s the drink of choice for Newfie fisherman, drank it liked it.
The other Skreeech was shared with me at the old Pat’s (Foxborough, Schafer) Stadium by some guys from Mass General Hospital. After a couiple good, solid gulps, i didn’t give a rat’s ass if the “Stillers” were kicking their asses! I’m guessing the guys were both brain surgeons.
Peter
I’ve looked and looked and I can’t find Hearts and Hands anywhere here in the Hudson Valley. I guess I need to order direct from them. I’m jealous at the difference between what’s being made up there vs. down here.
I think Xmas’ drink will be a 97 Clos Mogador, but I might go with a good Burg depending on what I cook. I just can’t deal with the nogs and gloggs and sweet concoctions. More wine, better wine. That’s a holiday.
DougJ
@Peter:
Yeah, the Finger Lakes wines have reached much greater heights than the Hudson Valley wines so far. The Hearts and Hands regular pinot is a beauty and a steal at only $19. I think it’s the best pinot at the price you can find anywhere. The Barrel Reserve is more and I can’t make my mind up about it yet. It’s a little too California style for me, but maybe I’m missing something.
JasonK
Glogg. Awesome xmas/winter drink.
@Mike in NC:
You’re nuts. Mass-produced American beer I can understand but I’ve had plenty of Czech beer and none of it matches places like Dogfish Head here. Not even close.
Peter
@DougJ: If only McMegan worked for the winery, it’d be $1.90. Maybe I’ll get a case of the regular and have them put a couple of the other in for comparison.
A buddy of mine says that Thackrey’s new single-vineyard pinots are really good, but I’m with you on “California” generally being a pejorative for pinot. Even Oregon doesn’t really do it for me.
cleek
@Maude:
there are three or four brands of “moonshine” available at the state-run liquor stores in NC. i’ve never had it, since we can’t even begin to get through the real stuff we’ve had sitting in our cabinet for years. it’s awful.
Hawes
For me, there is something about a micro-brewed porter at Christmas that just feels right. Especially a spicy, zesty one. If you can get your hands on anything the Berkshire Brewing company makes, that’s real good.
It gets dark earlier around here this time of year. Best to enjoy it with a beer as dark as the night.
Dr Dave
Some random holiday booze thoughts for anybody who’s still paying attention:
Beer: I’m enjoying Sierra Nevada “Celebration” and really enjoying the Black Chocolate Stout from Brooklyn Brewery this season.
Sparkling Wine: The group I drink with regularly have all gone over to prosecco as a less pricey alternative to real Champagne. Here in southern New England we’re also lucky enough to have a decent local producer at Westport Rivers Vineyard, though I haven’t tried the current vintage.
Liquor: I have great memories of two drinks from grad school. One was “Professorin’s Glogg” that we made in a big porcelain bowl (and tried to keep away from the organic solvents) and the other was a variation on eggnog that I think was called “puncha crema” that involved evaporated milk and lots of rum. The fellow student who mixed the latter passed way too early a couple of years ago, so that recipe may be lost to obscurity–more’s the pity.
Sasha
I’m a great fan of Chaucer’s Mead.
Red Decadence, semi-sweet red wine with a hint of dark chocolate.
Also, Barefoot Sweet Red Wine.
TOP123
@Bob Is Boring: Sorry, though I heartily endorse your enthusiasm for the smaller houses, I can’t quit Bollinger entirely. And even though Winston was a bit of a dick, the CWC is a brilliant wine.
Not that I can afford it, though.
Susan S
Two ideas for very happy holiday party. Fabulous Robert Hunter Blanc de Blanc from California. In my rich days I bought it by the case..a party of 100 went thru four cases..and we had wine and..corny, but delicious: My Mom Jean Smiths “wassail..” Brew basic strong tea base in 8 qt pot. Add one large can each frozen lemonade,orange juice, grape juice. Add water to six quarts; steep with cloves, lemon grind, cinnamon, orange rind. Keep hot..add rum if desired as you pour the cups. Nice for all those who cannot drink, as well as friends who have a half cup of rum to each spoonful of “wassail.” I have gone through gallons of this, especially on a wet winter Saturday in Seattle. Merry, merry all of you. You do give me hope we may survive these times!
TOP123
@TOP123: Yeah, that was meant to be edited. Meant to say: can’t quit the bigs entirely, love Bollinger, basic Roederer is great juice, and Pol Roger’s Cuvee WC is great stuff. But yes, you are right absolutely, people should drink more labels of champagne. The only problem is that that can be hard outside of the big wine markets. I mean, Astor Place Wines has a really nice Champagne selection, but in lots of markets, it’s VC, Moet, maybe a Tattinger or something, and then Freixinet and Korbel. But still, good on you for spreading the ‘try lots and lots of different champagnes’ gospel; I’m right there with you.
My other favourite point about Champagne is this, and it should be written in big golden letters: Champagne is brilliant wine that is one of the joys in life, and is, also, one of the best and most flexible food wines out there–and should be enjoyed whenever you can find it, track it down, afford it, whatever. The idea that something so brilliant should be saved for weddings and New Year’s is a real crying shame.
dr. luba
Best Homemade Baileys (and I’ve been making this recipe for almost 20 years now):
Blend together:
1 cup half and half
4 eggs
1 can sweetened condensed milk
2T chocolate syrup
2 t instant coffee
1 t vanilla
1/2 t almond extract
Add vodka as desired–I use one part vodka to three parts mixture. I make some 36 quarts for Christmas, and it’s what everyone except immediate family get as gifts. I get exceptional service from my mailman all year long……
Mulled wine is easy. I use a crockpot, and pour in a bottle or two of hearty, cheap red wine (3 buck chuck or similar). Toss in some cinnamon sticks, allspice, cloves, and slices of orange and lemon. Let it cook for several hours—makes the house smell wonderful. When the fruit looks bloated and dark liver red, strain the wine, and discard (I compost) everything except the cinnamon sticks. Add honey or sugar to taste, and dilute a bit with water if desired (some suggest about 50% of the original volume of wine). When ready to serve, heat up the wine, add back the cinnamon sticks, throw in some citrus slices as garnish, and then keep keep on low heat until you’re done with it. It’s nice at parties and can be self-serve if you leave cups and a ladle out.
TOP123
Dr. Dave, JasonK, yep, exactly. Celebration’s generally been something I look forward to, and Dogfish is always worth trying. On that point, two things; one, I want to know what BJers think of the Dogfish chicory stout, and two, has anyone had the fresh hopped actually hopped by running through a hop-bong between the keg and the glass Dogfish IPA at their local? Was at a great place in Lee, Mass (MA folks will know what I’m talking about) a couple of years ago that had that, but not in operation. I don’t know that I would actually like it, but I’m dying to try it.
BruceFromOhio
Vodka. Lots and lots of vodka.
Bob Is Boring
@TOP123:
Ah, yes. Bollinger Special Annee is like a rapier wrapped in a cream puff. The big houses tetes de cuvee are usually quite unbelievable, but bang-for-the-buck, the vintage stuff from the smaller houses blows the doors off.
Okay; upon further reflection, none of the small house stuff has the cream/brioche thing going on quite so creme-brioche-y as vintage Bollinger [I refuse to type “Bolly”]. That shit is the bomb. CWC is ‘nother story too. Used to go to Champagne tastings when I was in the industry; those were good workdays.
buckyblue
@Mike in NC. I used to think the same thing about American beer, but the local micro-brews are really on par with any of the Europeans. The best Pilsner I’ve had (and I’ve had many samples of European both here and in Europe) is done by a brew-pub in Madison, WI called the Great Dane. Great balance and use of hops. The best holiday beer here in cheeseland is Lakefront’s Holiday Spice. A dark lager with orange and coriander and other assorted Lake Michigan run-off. This years is a tad too sweet, but you may like that depending on your preferences.
twiffer
try making wassail. warm brown ale and hard cider with mulling spices and a little citrus (oranges and lemons). it’s really quite good and puts one in a festive mood.
mulled wine is also good, so thumbs up for that too.
twiffer
@MikeF: ipswich is a good oatmeal stout. i recall being able to find it in the DC metro area, but i doubt it gets much farther. sammy smith is readily available for those without good local craft brews.
PopeRatzy
Trader Joe’s annual sale of their Vintage Ale. 9% Christmas Ale made by the Canadian Unibroue brewery. Big, dark malty ale in 750ml bottles. For those who do not know Unibroue they may be the best North American brewer. Very Belgian style ales. $4.99 a bottle as opposed to the usual Unibroue price of $8-11 a bottle. This is also Ale on Lees which means that the Ale continues to age in the bottle. I store it right next to the wine…
renegademom3
Gruet (New Mexico Winery) brut or blanc de noir. yummmmmmmmm…………………………………..
Bloix
Sherry is competely uncool, I know, but amontillado has an extraordinary nutty taste that is just phenomenally good with cheese. People who’ve never had it will ask for seconds. You can drink it before the meal or with dessert. Dry Sack is available almost anywhere and it’s cheap ($15 or so) and delicious. In spite of the name it’s a bit sweet. Lustau “Los Arcos” is about the same price, and just as good, but drier.
renegademom3
@Dr Dave: sierra nevada torpedo ipa. also too.
TOP123
Gruet is good stuff. The cool trivia there is that they have the highest altitude vineyards in the United States, supposedly. (Which explained to me–quite Southwestern-ly ignorant–how they were able to make cool climate wine in New Mexico.) My other rec for domestic sparkling is Roederer Estate, which is nice (though different in style from the French, so don’t expect that) and reasonably priced.
Sherry is a lovely drink, and I second the Lustau recommendation–their line is good and a good value.
Tonight’s list was eclectic, but included Orval (a must try for all beer fans), a nice 1er Cru Chablis, and a brilliant 2001 riesling from Slovakia. Seriously good, and one of the winemakers was Egon Müller, for you riesling heads.