Anthony Gismondi offers up 25 entertaining holiday wines for under $25 that you can grab and go and still wow your guests.
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Each year we publish a list of holiday entertaining wines for the many who like to shop for wine the way they surf the internet, in and out in less than five minutes.
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I’m more of the walk-the-aisles guy for 30 or 40 minutes seeking that rare retail combination of a wine that offers quality and value.
Today, we present an amalgamation of your need to get in and out quickly with my more systematic research. The solution is 25 entertaining holiday wines under $25 you can grab and go and still wow your guests.
As always, you can up the ante, adding even more value to the wine by serving any of them in a decanter and treating your guests to a real wine experience. Best of all, the wines are all available in government stores, with some in better private wine shops. Many of the B.C. picks will be in select grocery stores.
We can only suggest you keep this list handy, and you will be in and out of any retail wine store in minutes while the crowds wander aimlessly up and down the aisles.
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SPARKLING: fresh, bubbly, celebratory and ready for any occasion.
• La Jara N/V Prosecco Spumante Brut Biologico, Veneto, Italy. $18.99
• Bottega N/V Moscato Petalo Il Vino Dell’amore, Veneto, Italy. $17.99
• Torres 2018 Santa Digna Estelado Rosé, Chile. $24.99
• Frind Winery Brut, Okanagan Valley, B.C.. $24.99
WHITE: ready to drink, textured, and appetizer friendly.
• Santa Rita 120 Sauvignon Blanc, Valle Central, Chile, $11.99
• La Vieille Ferme Côtes du Luberon Blanc, Sud de France, France, $12.99
• Protea 2016 Chenin Blanc, Western Cape, South Africa, $13.49
• M. Chapoutier 2019 Les Vignes de Bila-Haut Blanc, Côtes du Roussillon, France, $15.99
• Francois Lurton 2019 Les Fumées Blanches, Vin de Pays d’Oc, Languedoc, France, $15.99
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• Di Lenardo Pinot Grigio Monovitigno 2019, Friuli-Venezia Giulia, Italy, $18.99
• Argiolas Vermentino di Sardegna, Sardegna, Italy, $17.99
ROSÉ: pink and fruity, it’s the perfect way to start any party.
• Paul Mas Côté Mas Rosé 2020, Sud de France, France, $12.99 1L bottle
• Imbzzl Ruse Rosé 2020, Okanagan Valley, British Columbia, $19.99
RED: juicy, delicious wines with soft tannins allowing you to drink them now.
• Doña Paula Los Cardos Malbec 2019, Mendoza, Argentina, $9.99
• Cecchi Chianti 2016, Tuscany, Italy, $12.99
• Mas Donis Negre 2019, Montsant, Catalunya, Spain, $13.99
• Arrogant Frog Ribet Red 2019, Languedoc, Sud de France, France, $14.49
• Crios 2018 Malbec by Susana Balbo Dominio de Plata, Mendoza, Argentina, $14.97
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• Pasqua ‘Romeo & Juliet’ Passione e Sentimento, Veneto, Italy, $15.99
• Louis Bernard Côtes du Rhône Rouge, Rhone Valley, France, $16.49
• Yalumba Organic Shiraz, South Australia, $17.99
• Quinta do Crasto Douro Tinto, Douro Valley, Portugal, $18.97
• Château Pesquié Ventoux Terrasses Rouge, Rhone Valley, France, $19.99
• Tormaresca Trentangeli Castel del Monte, Puglia, Italy, $19.49
• Gérard Bertrand Terroir Saint Chinian, Coteaux du Languedoc, Sud de France, $21.99
Good hunting. All prices pertain to B.C. Liquor Stores and are guaranteed until Nov. 27. One of the many pandemic business effects is supply chain issues, and wine shipments are no exception, so be sure to shop early for the best selection.
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Frind Estate Winery Brut N/V, Okanagan Valley, British Columbia, Canada
$24.99 I 88/100
UPC: 626990415367
Frind Brut is a traditional method sparkling wine, aged 15 months on its lees, that should appeal to Prosecco lovers. A Riesling-dominant blend, with 24 per cent Chardonnay, it is styled for early release, and with 13 grams of residual sugar, the build is friendly. Still, it’s not overly sweet, thanks to the always present natural B.C. acidity. It should work with any number of spicy appetizer bites. Solid.
Ken Forrester Old Vine Reserve Chenin Blanc 2019, Stellenbosch, Coastal Region, South Africa
$21.99 I 89/100
UPC: 6009607660383
A blend of post-fermentation lots, the Old Vine Reserve sits on its lees for nine months. The style is neat and clean, with fresh notes of nectarines and pears. It is all wild fermented, and only 20 per cent of the French oak is new. It is a lovely toss to Chenin Blanc drinkers who prefer the cool, leaner, citrus side — a delicious gastronomic white for all seasons that we enjoyed with halibut.
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Dr. Loosen Blue Slate Riesling Dry 2019, Mosel, Germany
$15.69 I 89/100
UPC: 183103000051
Ernie Loosen has been reviving the dry Riesling style of his grandfather’s wine for more than a decade. In the case of Dr. L Riesling Dry, the goal has always been about elegance, racy fruit, and a mouth-watering dry finish, the true characteristics of the steep, slate-soiled Mosel. The palate is a storm of fresh citrus, guava, and bright acidity. The final chapter is a clean, stony mineral finish. Impressive for the price.
Zorzal Terroir Unico Pinot Noir 2018, Gualtallary, Tupungato, Mendoza, Argentina
$17.99 I 88/100
UPC: 813495010566
The sub-region of Gualtallary is a buy sign for me, and this Pinot grown at 1300 metres above sea level in Tupungato is a fine example of what Gualtallary has to offer. Raised in stony, gravelly, chalky soils, Terroir Unico was native fermented in cement, giving it volume and pureness of fruit throughout. The attack is soft and awash in dark cherry, spice, and black raspberries with easy-sipping tannins in the back end — cool southern Argentine Pinot. I’m thinking chicken empanadas. Fine value too.
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Antinori Pèppoli Chianti Classico 2018, Tuscany, Italy
$24.99 I 88/100
UPC: 8001935001362
The move to Bargino and the new winery signalled a significant commitment by the Antinori family to raise the level of Chianti Classico to another level, and Pèppoli, an Antinori single estate, is making top-flight Chianti Classico. In 2018, volumes returned to more normal levels, and while it was a warm year, it wasn’t super hot, allowing the Sangiovese to ripen without baking. Look for bright red fruit with a savoury, forest floor undercurrent and juicy cherry notes. The textures are silky, acidic fresh, and the finish long. On sale don’t miss it.
Created by Chef Jerome Soubeyrand of Coast Restaurant , this entree option for two offers a twist on the classic English dish beef wellington, subbing in salmon instead. Pair it with your favourite simple side to round out the meal.
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Salmon Wellington and Spiced Pumpkin Puree
2 tbsp (30 mL) butter
2 cloves garlic, chopped
1/2 medium onion, chopped
1 cup (250 mL) sliced mushroom
5 oz (142 g) fresh spinach
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 sheet puff pastry, softened to room temperature
1 tsp (5 mL) 1 egg, beaten
1 salmon filet, skinned and deboned seasoned with 1 tsp (5 mL) each of salt and pepper
Preheat oven to 380 F.
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add the mushroom until soft and cooked.
Add the spinach, salt and pepper, cooking until spinach is wilted. Cool the mushroom mix on a tray or in a container in the fridge.
On a chopping board, put the defrosted sheet of puff pastry. Place the spinach and mushroom mix all over the pastry, avoiding the edges, leaving at least half-an-inch bare.
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Place the salmon in the middle, on the top of the mushroom mix after seasoning both sides with salt and pepper.
Brush the edges of the puff pastry with the beaten egg then place the second puff pastry on top and press the sides with your fingers to close your wellington. Brush the top and sides of the pastry with the egg. Use a knife to score the pastry, not pressing too much with your knife to make sure you do not cut the pastry but just mark it.
Bake for 20-25 minutes, until pastry is golden brown. Slice and serve.
Pumpkin purée
1 cup (250 mL) diced pumpkin
4 cups (1000 mL) water
1 tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1 tsp (5 mL) powdered ginger
2 cloves
1/4 cup (60 mL) butter
Salt and pepper, to taste
In a pot, put the water, pumpkin and spices. Bring to a simmer for 20 minutes. Check the pumpkin, it should be cooked and soft.
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Place the pumpkin in a food processor and blitz until puréed. Add the butter slowly to emulsify. Add spices. You can add some of the poaching water if needed to obtain the right texture. Add salt and pepper to taste.
Serves 2.
Salmon and Pinot is an easy match, and the spicy pumpkin pulls us toward a richer new World style.
Tantalus Pinot Noir 2019, Okanagan Valley, British Columbia, Canada $33
Cassis, wild blackberry, black plum fruit is followed by floral savoury, pipe tobacco tones that will easily melt into the pumpkin and cut through the pastry to the salmon.
Cambria Pinot Noir Julia’s Vineyard 2018, Santa Maria Valley, Santa Barbara County, California, United States $38.99
Rich in savoury, dark cherry fruit with brown spices is a perfect match for this rich dish.
Source: vancouversun.com
