WINE AND SPIRITS FALL 2009 – Matt Ahern
Tuesday, September 8, 2009 11:44
As Fall nears, it’s time for the harvest of new vintages. To get an enticing preview into what a new vintage will offer try a Nouveau. Most commonly associated with the Beaujolais region in France and made from the Gamay Noir grape. This traditionally red grape of the region is a cousin of Pinot Noir, capable of producing complex wines worthy of cellaring, as well as light-bodied Nouveau and rosé.
Nouveau literally translated “new” in French. In wine speak, the term “Nouveau” simply refers to any wine harvested and sold in the same year, but it has special significance for that very reason. As the summer heat reaches its peak, the backbreaking work of harvest begins. A relentless blur of activity from September to October is marked by 14-hour days and countless logistics. The entire year is on the line as ripening grapes play a nerve-racking game of chicken with Mother Nature. Harvest is fun, but it’s definitely not easy. The annual release of Nouveau marks a welcome celebration to the end of harvest, as well as the very first taste of the vintage. Enjoyed for their youthful fruitiness, bright flavors and unpretentious quaffability, they are the perfect match for food, friends and festivity as the holiday season nears.
Look for one of my favorites, Andrew Lane Nouveau Napa Valley 2009 the second week in November.
When considering spirits for fall, think brown. Brown spirits like bourbon and scotch are perfect for a cool fall backdrop. For me there is one place I look to for bourbon, the Buffalo Trace distillery in Frankfort, Kentucky. They produce some of the best hand-crafted small batch bourbons like Pappy Van Winkle. Due to its small production you will only find Pappy at a handful of restaurants in San Diego… really special stuff! Anthology is lucky enough to get quite a bit of it offering 12yr, 15yr, 20yr, and the 23yr Pappy Van Winkle. Bourbon cocktails are also really popular in the Fall. Try Buffalo Trace Bourbon, unfiltered apple juice, a bit of maple syrup and a half lemon squeeze.
Cheers!