Where Local and Global Appetites Collide

Loews Wine Line (better than Butterball)

Image of California sparkling wines.
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Are you looking for just the right wine to pair with your Thanksgiving turkey?  Do you need an expert to tell you exactly what kind of red wine will complement your standing rib roast on Christmas Eve?  Is there a wine that can pair with your bubbi’s latkes?  Want a great bottle of bubbly to pop open on New Year’s Eve? 

The wine experts at Loews Hotels want to answer your perplexing wine questions and will with the launch of their seasonal Loews Hotels Wine Line. 

All you need to do is send an e-mail to:  wineline@loewshotels.com or post your query on Facebook, click on the Wine Line tab. 

You will receive knowledgeable and unpretentious certified sommeliers who will guide you through your wine pairing or wine gift giving dilemmas, no matter what your budget.  Questions will be answered within 24-hours, if not sooner.

The Loews Hotels Wine Line (better than calling Butterball) will be available from now until January 1, 2010.  More information and holiday wine FAQs are also available on the website .

Here are some wine tips from Loews Hotel: While everyone knows that white wines go well with turkey, you may also want to consider a Pinot Noir, which has a bit fuller flavor than white wines.  Because it has very few tannins, Pinot Noir will not overwhelm the meal.  Also, keep in mind that salty or smoked foods are best served with sweet white wines such as a Riesling or Gewürztraminer.
 
 
Sensitive to the current economy, Loews Hotels team of sommeliers have put together a list of suggested wines and uses in the budget category (approximate prices):

White wine:
–Chardonnay Frei Brothers, Sonoma, Sustainable: $19
Aromas and flavors of orange zest and green apple, with buttery and toasty undertones. Medium-bodied with a long, round finish
–Chenin Blanc Dry Creek Vineyards: $12
Light and crisp with lemon – pairs well with poultry and seafood
–Domaine des Aubuisieres Bernard Fouquet Vouvray Cuvee de Silex, 2007: $20
Contemporary version of an Old-Word style – pairs well with seafood and richer dishes
–Sauvignon Blanc Chasing Venus, Marlborough: $16
Herbal and tropical aromas with bold flavors of grapefruit and gooseberry. Crisp, lingering finish  
–Viognier Anglim Winery, Paso Robles: $26
High color with floral accents of honeysuckle, white melons, apricots, and peaches – pairs well with turkey

Red wine:
–Pinot Noir Domaine Carneros, Carneros, Sustainable: $23
Smooth and silky with fresh berry and jam aromas
–Cabernet Sauvignon True Earth, Trinchero, Napa, Organic: $13
Subtle aromas of blueberry and blackberry, with flavors of oak, plum, and black currant.  Medium-bodied with a mild, smooth finish
–Syrah Havens, Paso Robles: $12
Meaty character, mocha-coffee and peppery spring to its finish on the palate – pairs well with beef

Sparkling wine:
–Domaine Chandon Brut, Sustainable: $15
Fresh and lively with a hint of pear, fig and honeysuckle. Recommended as an apéritif
–Gloria Ferrer, Sustainable: $20
Versatile wine with a touch of vanilla and plenty of acidity

Champagne:
–Piper-Heidsieck Brut, Sustainable: $32
Crisp with a light brioche-style finish
–Taittinger, Sustainable: $35
Complex with a nice bouquet of peaches and tropical fruit with a dry finish

Prices are based on current published retail prices and subject to change.

I’m going to have to find out what pairs well with potato latkes.

Karyn Zoldan
karyn

  1. I love this program — what a great idea — and I love the notion of pairing wines with Bubbi’s latkes (as though you could drink anything but Manischevitz)!

    Fun post, Karyn.

  2. I wrote to the wine line and got a response far quicker than when I called a big box chain about my carpeting order.

    Here’s the response regarding latkes:

    Karyn,

    As one of the Wine-Line Sommeliers I would be happy to reccomend a few wines that would pair with Latkes and a dairy meal.

    The first wine varietal that popped into my mind was Riesling. I think the slight acidity and good fruit would offset the zest of the onion in the Latkes.
    Another varietal that would go well is Viognier. Viognier has similar fruit characteristics as Riesling but with the body of a Chardonnay. Sparkling wines also are a great accompaniment to spicy or oily foods because of their acidity and palate cleansing effect of the bubbles. For your Latkes, I would go with a dry Champagne, Cava (spanish sparkling) or a Prosecco (Italian sparkling)

    Here are a few suggestions that you should be able to find in your local fine wine shop.

    Champagne – Moet & Chandon “White Star”, Brut, France Domaine Chandon, Brut, Napa Valley Cava – Codorniu, Spain Prosecco – Canella, Italy Viognier – Clay Station, California Viognier Chenin Blanc Blend – Pine Ridge, Napa Valley Riesling – s.a. Prum Essence, Germany Riesling – Hugel , Alsace, France Riesling – Domaine Ostertag, Alsace, France.

    I hope this helps and have a great holiday season !

    Regards,

    Wine-Line Sommelier,

    Andrew Nielsen

  3. Maybe newer age bubbies have more wine sense. Does anyone drink Maneschewitz anymore? I grew up thinking all wine tasted like glorified alcoholic grape juice. Maneschewitz is in the same category of yech as white zinfandel.

    My friend Genie Galina (yes, a nice Jewish woman with greyhounds) is married to a nice Jewish man — Steve — whose last name I cannot remember but it’s very Jewish sounding invited me for latkes.

    I am going to bring a sparkling white Vinho Verde from Portugal. I think that will absorb the fat just fine.

  4. There was a great article in the Wall Street Journal Saturday about how poorly inconsistent wine judges are. They are greatly influenced by their surroundings and how the wine is presented (the bottle, etc.) in determining how they rate wines. Some wines were given Gold Medals at some contests and not even admitted in others. The author did a scientific study and the judges did no better than a random coin toss in agreeing on the quality of the wines. Another reason to buy what you like and to just have fun experimenting.

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