Corey Burdick Shares Her Top Wine Picks for the Holiday Season
11/25/2015 04:42PM ● Published by Ryan Frisch
First up, the Urban Riesling from Mosel, Germany. Rieslings are so delicious, from dry to sweet and they are ideal to sip alone or pair with any spice that might be on your menu. Turkey is also a classic pairing. Nik Weiss is the owner and winemaker at St. Urbans-Hof and he stands behind this light alcohol, dry rieslng. The wine is fermented in temperature controlled stainless steel tanks, guaranteeing the crispness, slate and mineral flavors and aromas one expects from this region. This sipper also has enough acidity to leave you thirsting for more.
From the makers of the absolutely incredible ice cider, crafted in West Charleston, Vermont, comes this dry, sparkling, hard cider. Barrel fermented in French oak puncheons, this sparkler is a blend of traditional cider apples all grown in Vermont. Upon initial whiff of the glass, one would swear they were about to sip a champagne as the yeast aromas are so delightfully present. The mouth feel is dry, crisp, and the hints of native apple make their presence known. This sparkler is a great way to introduce out of towners to one of Vermont's growing industries and show how we utilize our fall harvest in creative and delicious ways.
Fournier Sauvignon Blanc
I love sauvignon blanc year round, especially those from France. While one often pictures a lakeside picnic or languorous days spent on the back deck with this type of wine in hand, it goes equally as well with holiday tapas like goat cheese stuffed figs. Claude Fournier fashioned this wine as a blend of sauvignon blanc from three famed regions: Sancerre, Pouilly Fume, and Menetou Salon. Clean, citrus fruit, and minerality punctuate each sip without being too mouth puckeringly acidic.
Not that labels mean anything, but take a look at that gorgeous artwork! Now, picture it adorning your holiday table. This is not your typical chardonnay. This wine was created by David Gordon, the wine director at Tribeca Grill, the famed New York City restaurant. Gordon's intent with this wine was to offer a great value California wine by utilizing the many contacts he has in Napa and Sonoma to source the finest grapes available. Producers such as Caymus, Lewis Cellars and Miner Family provided grapes and helped with the wine making for earlier cuvees. This chardonnay is sourced 80 percent from the Central Coast and 20 percent from Sonoma. It is 90 percent fermented in stainless steel tanks and 10 percent barrel aged. This wine has a touch of toastiness, but is heavy on the pear and citrus with a nice long finish.
Bow and Arrow Gamay
Gamay is one of those varietals that is so juicy and full of ripe berries, it is perfect for cranberry sauce, pumpkin anything, and the main course. This urban winery's motto is “high on acid,” and that is certainly the case with this beauty. It has just the right balance of earthiness and pomegranate notes. The creators of the Bow and Arrow Gamay, Scott and Dana Frank were inspired by the wines of the Loire Valley of France when they created this gamay. The grapes for this wine are harvested from 13 year old vines at the base of coastal mountains due west of Junction City, Oregon. The wine is aged in old barrique for 10 months and finished in tank.
None of these wines will break the bank and generally come
in between $10 and $25 and can be found at a number of specialty wine shops and
boutique grocers in Chittenden County.