John On Wine – Five Holiday Gifts for the Wine Lover in your Life
Buying Christmas gifts is fun, but sometimes it can be challenging. Here are some recommendations from a wine lover to you for any wine lovers on your gift list.
5. A book on Sake. Sake Confidential, a beyond-the-basics guide to understanding, tasting, selection & enjoyment, by John Gauntner. Available online at www.amazon.com/Sake-Confidential-Beyond-Basics-Understanding/dp/1611720141.
I know wine well, generally, but there are huge gaps in my knowledge. I am good with California wines, and obviously know Mendocino County wines well, but I do not know the over 3,000 wine grape varieties of Italy and I am nearly as ignorant about Sake.
Sake is really more like beer than wine, brewed and fermented rice alcohol. I have a friend, Fred Albrecht, who dines out often, and loves Japanese food. Fred is Sake knowledgeable. When out together, Fred orders Sake for both of us or, where wine is the better choice, he usually seeks my input.
John Gauntner’s book on Sake is both informative and entertaining, approachable and useful. No book will turn anyone into an expert, but armed with knowledge of Junmai, Namazake, Ginjo, Nigori and more, the real fun begins: slightly educated tasting leading to experience based learning and genuine knowledge. I own and love this book.
4. A wine preserver. Savino Wine Preservation Carafe. Available online at www.savinowine.com. I have written about a variety of wine preservation tools. The idea of wine preservation is that rather than have deterioration between glasses because of oxidation after a bottle is opened, the wine can be protected and used the next day, or for a family who finish a bottle perhaps a second bottle may be opened and then protected rather than finished.
Vacuum pumps, using a valved stopper to suck air out of a bottle only create a pressure differential and not a real vacuum – harmful oxygen is still inside the bottle, and the pumping strips wine of aroma and flavor, and should be avoided.
Savino is a simple, elegant, attractive and effective wine preserver; a cylindrical carafe with a floating cap that rests upon the wine, blanketing it from harm at any remaining level. I own a Savino.
3. A wine aerator. Zazzol is the one I use. Available online at www.zazzol.com. Some folks, rather than trying to maintain a wine between glasses, are more interested in hastening the ‘breathing’ a wine needs, so as to have the wine open more quickly, so the enjoyment can begin sooner. A wine aerator is a device that increases a wine’s exposure to air so it may be thus enjoyed. There are many aerators on the market, but I recommend Zazzol because I own a Zazzol, it works, and it comes attractively packaged.
2. Wine. Available at winery tasting rooms up and down Hwy 101 inland and along Hwy 128 toward the coast, here in Mendocino County. Please, if you can, visit a winery tasting room and buy your wine gifts, or wine club gift memberships, direct. I have lots of wine, but have found that there is no such thing as owning too much wine.
1. Tickets to a wine dinner. I have written about the wine pairing Chef’s Dinners at Crush Italian Steakhouse that featured the wines of Saracina, Barra/Girasole, Bonterra, Coro, Yorkville Cellars, and Cesar Toxqui Cellars. Each one was an amazing experience. The next Chef’s Wine Dinner at Crush in Ukiah will be the feature inland event of the 2015 Mendocino County Crab, Wine & Beer Festival, and showcase the wines of McFadden Farm. The dinner will be Wednesday, January 21, 2015 at 6:00 pm, and tickets run just $75 for food, wine, tax, and tip. Tickets are available online at www.mcfaddenfarm.com/Crush-Winemaker-Dinner_p_102.html.
Regular readers know that I have gone to every Chef’s Wine Dinner, and I am certainly going to this dinner as well. I love Dungeness crab, and Chef Jesse Elhardt’s menu will be crab-centric with our coast’s bounty featured in reception, first course, and second course dishes. The only course likely to miss the kiss of crab will be dessert.
McFadden, of course, produced the California State Fair Wine Competition’s Best of Show Sparkling Wine, so a McFadden bubbly will start the night off as the reception wine. The first course of food, three or four dishes served family style, will be accompanied by Chardonnay and Gewürztraminer. The second course, with another three or four dishes, will be accompanied by Pinot Gris and Old Vine Zinfandel. Dessert is individually plated and will be accompanied by Late Harvest Riesling. To be clear, that’s a twice Gold Medal winning bubbly, three 90 point Wine Enthusiast magazine rated whites, a 95 point Just Wine points rated red, and a three time Double Gold or higher awarded dessert wine. Oh yeah, and Chef Jesse’s crabtastic menu.
Even though I manage McFadden’s tasting room, all the ticket money goes to Crush Italian Steakhouse to buy fresh crab. We keep nothing, and I have to buy my own ticket…although Guinness will end up covering that one. There is no conflict of interest in this recommendation.
How good a gift do I think this is? I have bought five tickets; four to give to my regular crew at the tasting room for Christmas, and another for my evening’s date, Kim Smith – who used to write for this paper. This may be the best wine dinner I attend in 2015. Over half of the 70 available tickets are already sold, so do not delay. This is my number one recommendation as a gift for wine (or Dungeness crab) lovers.