Posts tagged ‘Beaujolais’

June 4, 2011

Persephone’s Drinks Cabinet | Sage Flower Sangria

Get some food people together and you can come up with some pretty tasty ideas.

At dinner recently, my friend Bethia pointed out how flowery Kate‘s sage plant was and plucked a few of the purple blossoms for us to pop in our mouths.  Our eyes widened and we were immediately smitten with the surprisingly honeysuckle-y sage-iness of the teensy lavender-colored blooms.  Enterprising Kate made up a quick batch of sage flower syrup and kindly gifted me a batch.  I love that girl.

I used some this afternoon in some red wine sangria.

My sage plant in the background with the last of the flowers on it. Note the syrup and the triple sec in the bottom of the pitcher. Make sure to give it a good stir.

Sage Flower Sangria, serves me and Hades…

1 bottle of red wine (inexpensive Rioja, Beaujolais and Lambrusco are all good kinds)

Small handful of strawberries, halved (Worthington farmer’s market has them in now)

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November 16, 2010

Thanksgiving Wines | Persephones’s Drinks Cabinet

You may have noticed that I like to enjoy a nice wine with dinner all the time now and then.  So of course I wanted to give extra thought to the wine pairing for my favorite food holiday: Thanksgiving.  I visited with my friends Josh Shapiro and Miss McCoy at Vino 100 Short North to figure out what would taste great with my dinner, and heck, your dinner, too.  Persephone’s always happy to help!  Here are our picks.

Feeling Bold and Modern?

Josh recommends that you pair your bird with a rosé from Provence.  While rosé used to have a terrible reputation in the 80’s as overly sweet and well, kinda gross, now rosés are being rediscovered by the cool kids.  Not just for summer drinking anymore, Provence rosés add a smidge of elegance to a holiday meal.  A couple of good ones are Commanderie Bargemone ($17) which is delicate and has a dry finish, and Domaine de Terrebrune Bandol ($30), which was awarded 90 points by Wine Spectator.  The nice thing about these is that they appeal to both red and white wine crowds.  Success!

The Right Red

Beaujolais, also being touted as Gamay, referring to the grape, pairs well with a rich holiday meal.  The acidity in Beaujolais partners skillfully with the turkey and rich gravy.  These are not the unserious Beaujolais Nouveaus you’ve read stories about.  These are beautiful, balanced wines that have black fruit and cherry flavors.  The 2008 Pierre Chermette ($19) is lushly fruity and velvety with a peppery finish.  For a Cru Beaujolais, Josh recommends the Domain Chignard Les Moriers 2008 ($25).  This is what’s being served at his house.  No word yet if he is accepting reservations.

Whites that Work

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