The official wine for not over-cooking your Thanksgiving Turkey

Thanksgiving!

Full oven, crazy family, long day.

Whether you are navigating difficult in-laws or 9 dishes in the oven, you may be looking to that glass of wine.

Don’t fret, we have the wine for you – the one

Doctors_mediumthat will keep you sharp, yet let you sip.

Forrest Estate The Doctors’ Riesling 2012
THIS is the wine. Refreshing, zingy and… reasonable alcohol levels. Anyone else notice the rise in alcohol lately? Makes it hard to sip wine at noon when you’re cooking a turkey. This wine clocks in at a lovely 8.5%. And yet, no detectable residual sugar, just a delicious and refreshing wine that makes it easier to sip through the day.

The story of the Doctors from John Forrest is a great one. Forrest is, in fact, a doctor, who researched and studied and experimented with vineyard techniques to craft a lower alcohol wine. Rather than leaving residual sugar or reverting to reverse osmosis, Forrest avoids any winery intervention by utilizing a specific leaf removal  process in the vineyard. By achieving lower alcohol in the vineyard rather than the winery, Forrest does not have to sacrifice quality for the end result: a delicious, dry refreshing wine, with naturally low alcohol.

And so we have deemed this wine the official wine for NOT overcooking your Thanksgiving turkey. You may also deem it your ideal aperitif wine or perfect summer wine… we’ll leave it to you. Either way, you’ll feel okay about having that second glass :)

Cheers!

Wake up and taste the Tempranillo

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For decades, Spanish wines were second class citizens among top wine growing regions in the world. Bordeaux, Burgundy, Champagne, the Rhône Valley were the gold standard. All French appellations and all revered. The Spaniards, were not new to the party, they just never got the respect that they deserved. But some of it was their doing. Rioja and Ribera del Duero, two long-standing regions, simply never really addressed the international community. Rioja, used an incredible amount of American oak, one would have thought that coconut and dill were primary wine flavors.

Then came the 1990’s and top US importers like Jorge Ordonez and Eric Solomon sought out top producers and potential stars on the Iberian Peninsula and transformed this under-appreciated viticultural area and world began to notice. Today, one of Spain’s most notable varietals, Tempranillo, has become très chic amongst the wine cognoscenti. On Thursday, November 13, 2014, our team celebrated International #TempranilloDay and tasted a few of our favorites.

Tempranillo produces a red wine of elegance and style. While much of it is centered on Rioja and Ribera del Duero, the varietal has shown success in California and Argentina. Over the next two decades, Tempranillo will enjoy worldwide fame; the grape is so adaptable, and it is just a matter of time that we will see top offerings from more than just Spain. Seldom too tannic or extracted, this varietal has found great love amongst those who enjoy Pinot Noir and Merlot, an dis perfect for foodies who would like to taste their dishes along with the wine.

Three of my favorites are the fresh and fruity ’12 Palacios Remondo La Vendimia Rioja (50% Garnacha Pais and 50% Tempranillo), the rich, yet fruit-forward ’09 Siglo Crianza Rioja (made from Tempranillo, Mazuelo and Graciano) and the long and delicious ripe fruit, slightly oaked ’10 Vina Hermina Crianza Rioja (85% Tempranillo and 15% Granacha). Celebrate International Tempranillo Day! The varietal has grown by leaps and bounds.

Merlot re-cap: why should we drink Merlot?

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Let’s take Merlot to the party. Whether it is a cast of thousands or just a party of two, Merlot has so much to offer. Let’s begin with a party. #MerlotMe brought us a renewed perspective on the grape. The wine is present yet clearly unobtrusive. Partakers belly up to the bar and say, “Pour me a red and fill-er-up.” In this case, they want a smooth red so that can back to the party. The 2011 Rodney Strong Sonoma County Merlot is one of the industry’s best for these occasions. As an affordable super-premium, the wine fulfills all the highpoints. Easy-to-drink, upscale and super food-friendly, I’ll have a full glass please.

How about for a party of two? Is there a perfect wine, now but I have one that is a no-brainer. Duckhorn Vineyards, one of the highest profiled ultra-premium producers of Merlot, has issued a super 2012 Napa Merlot. Richly layered and succulent, this one takes the varietal to another level. For cozier soirées, this top-of-the-line choice will please neophytes and sophisticates. The former will enjoy the wine that they may have recognized and latter will simply approve the selection.

Merlot grows well in many places of the wine world. On the Right-Bank of Bordeaux, in eastern Washington State, in many spots of the Napa Valley as well as in many other places, merlot takes its place as “The Wine” and while those special viticultural areas take care of the well-heeled crowd, there are even more places doing an excellent job of grown the varietal for everyday enjoyment. Merlot can supply wine drinkers with plenty of fine-drinking wines for a wide variety of occasions. So why do we drink merlot? We drink merlot because they are one of the most dependable reds on the planet.

Tips to make wine ratings work for you

magazines290 points. 92 points. 88 points.

Scores, ratings, critic’s reviews, whatever you want to call them, they can be confusing. And controversial. There are those who live and die by the 100 point scale, refusing to consider a wine not scored over 90 points by their favorite critic. Others disapprove, believing scores have led to a conformity in wines as producers strive to earn scores that will sell, rather than produce a wine of character. This is true; if one crafts a wine in order to achieve a high score from a specific critic, that hurts the integrity of the wine and the scoring system. Wine should have a sense of place, a sense of varietal and preferably, a team dedicated to showing the best of those two features.

That said, scores and ratings should not completely be overhauled. There are a number of critics out there (we use 13 different critics/publications on Wine.com) and each has their own approach.

To really get the most of ratings, it’s helpful to learn a bit about the publication or critic that reviewed it. If you try a wine that is rated 94 points and don’t like it, look at who the review came from. While you don’t need to memorize every critic’s biography, learning who has similar tastes certainly helps finding wines fit for you. A few tips to help:

-READ the review. Scores are not just a number; there is an explanation behind that number with much more importance than the number itself. Look for terms that speak to you. I love Rhone wines, but if a 94 point Rhone mentions any term that refers to “barnyard,” I avoid it. You may know you like supple tannins, or prefer tart fruit over ripe fruit – look for these terms in the tasting notes.

- If you try a wine a love it, look it up (on our site or others) to see who may have given it a score, if any. If you see a score from say, Stephen Tanzer, take note that Tanzer (and his colleagues) may be similar to your palate preferences in that particular wine category.

- Exploring wine takes practice, and if you want to use ratings in helping you explore, that takes some practice too. You’ll hit a few ugly ducklings before you learn which wines are your swans.

As always, we try to provide you the most information possible at Wine.com so you can find the perfect wine for you! Happy shopping :)

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