Fall Weather Style Whites

As the cooler weather approaches, crips whites may not sound as appealing, but at an event you will always have white-wine-only drinkers! The key is to find the right kind of white, that can offer the texture to stand up to both the heartier food and cold weather to come. Here are some regions, style and varieties to look out for this Fall.

 

white rioja

Yes, the Rioja region makes white wine too! These wines are generally made from the Viura grape and if from a high quality producer, these wines can have a luscious body and are a great alternative for Chardonnay fans.

sandlands chenin blanc
 

chenin blanc

This style of grape is made most famously in the Loire Valley in France. It's a total reflection of Fall as it's common for the variety to show a slight amber hue and its nose often screams of apples and pears. It is an aromatic grape variety that can range from bone dry to sweet on the palate. You can find great New World examples of it as well, such as this Sandlands Chenin Blanc or Lo-Fi. 

 

ribolla gialla

This Italian grape comes from Northern Italy, where traditionally it's made with a touch of skin contact. This technique can add body and a slight tannic grip to it that makes it feel like a light red, but tastes like a white. The California Ribolla Gialla made from Matthaisson offers this traditional style. 

oxidative champagne
 

"oxidative" champagne 

Bubbles are a great choice for celebrations, although not all Champagne will offer that fresh verve with brioche flavor that livens you up. There are two main techniques used to make Champagne; one being the "reductive" style wherein less oxygen is used during the winemaking process, this results in crisper fresher styles of wine.  The other style is "oxidative", with this style as you can imagine, oxygen is very much welcome,  resulting in a creamier style with a hint of caramelization, exotic spices, and dehydrated fruit flavor. A good example of this style is Bollinger or another richer style of Champagne is Aubry


wine for events

Need help finding the right wines for your next event? We can source a customized, highly curated selection of wines to match the cuisine, theme, budget or preferences! Contact wine@domainesomm to get started. 

Trending Now: Summer Sippers

Some wines simply taste better in certain seasons. In warmer weather, we bet on bubbles, crisp whites, refreshing rosé and maybe even a light red wine with a slight chill on it to keep you cool. Here are a few wines we've tasted recently that will keep you and your guests sipping in style at your next summer event. 

txomin txakoli

2015 Txomin Etxaniz Txakoli 

Txakoli has long been considered "Summer Water" to us. These wines are from the Basque Country in Spain and as you can see the vines are grown right on the ocean! Because of the weather the vineyards are planted to grow taller than the average person, to encourage air flow. The resulting wine is light, fizzy and refreshing. This Txakoli is one of the region's staples. It has bright acidity and notes of lemon-lime zip. 

 

DOMAINE DE LA PATIENCE FROM THE TANK ROSÉ 

What's better than a bottle of rosé on a hot day? 4 bottles. This delicious quaffer is "from the tank" of Domaine de la Patience in the South of France. This winery is super eco-friendly, hence the box. But the box offers other benefits; it can fit 3 litres of wine, which makes it perfect for events! The Tank Rosé is light bodied, dry and elegant. So don't let the cardboard scare you; this is a high quality wine.

2015 La Clarine Farm Jambalaia Rouge

This wine is the perfect summer red. Fondly named "Jambalaia" to represent a zesty blend of Mourvèdre, Marsanne, Grenache and Syrah grapes. This light, almost rosé-like red is from the burgeoning California region, The Sierra Foothills. With notes of brambly berries, mushrooms and spice, the Jambalaia Rouge is perfect with a slight chill and is a great match for grilled foods of all kind! 

 

WINE FOR EVENTS

They say time is money and the fewer decisions to make, the less stress you'll have in your life.  So, allow us to help you simplify your life and bring you delight with a wonderful selection of wine curated just for you.  

The best wines for the occasion delivered when you need it. You deserve it and so do your guests!  To start enjoying, visit Wine for Events or contact us at wine@domainesomm.com.

3-Course Wine Dinner at Home

We've teamed up with the talented Tracy Memoli of the food & travel blog, Suite & Savory, to bring you a 3-course wine dinner at home! This lovely Italian focused dinner with wine pairings for each course starts with a caprese salad, followed by Linguine con le Vongole and ends with sweet and savory poached figs & ricotta for dessert that will definitely WOW your guests! Each recipe is seven steps or less, serves 4, and much can be prepped in advance, so you have more time to spend with your guests.

Easy Caprese Salad

This is great as a salad, appetizer or a main course.  I like using large heirloom tomatoes for this salad. Not only do the the heirloom tomatoes provide a beautiful color contrast on the plate, but the taste is also richer than regular tomatoes. Another tip to make the flavors of this salad stand out - make sure you choose a great olive oil. Here, I’m using Château d’Estoublon, it’s an extra virgin olive oil from the Provence region of France. The flavors from this olive oil are intense and really bring out the flavors of the heirloom tomatoes and fresh basil.

WINE PAIRING:

INGREDIENTS:

For the appetizer we suggest a bubbly like Franciacorta, which is made in the traditional champagne method, but is Italian! Or a textural white wine made with Italian grape variety, Ribolla Gialla, such as the blend from Matthiasson, which will offer just the right amount of weight to match the mozzarella. 

  • 3 large heirloom tomatoes
  • 1 lb. mozzarella
  • 1 bunch fresh basil
  • 3 tbsp olive oil (or more depending on taste)
  • A dash of salt and pepper

 

 

DIRECTIONS:

1. Slice tomatoes and mozzarella and arrange on a large plate, alternating slices of tomatoes, mozzarella and basil.
2. Drizzle with olive oil and sprinkle with a bit of salt and pepper.
3. Place in the refrigerator and chill for approximately 10-15 minutes before serving.

Linguine con le Vongole

Linguine con le Vongole is one of my absolute favorite dishes to make for friends and family! It’s a recipe that has been in my family for many years. I love putting my own modern twist on traditional family recipes. In this dish, I like using a mixture of red and green tomatoes, which adds a nice unique flavor to the sauce. And for the WOW factor, I love to serve linguine and clams in a bread bowl!

WINE PAIRING:

INGREDIENTS:

For the main course it's important not to go too heavy, but equally important to have flavor that can stand up to the complexity of this dish. Try the Heitz Cellars Grignolino which is a lighter Italian red variety made in Napa Valley. Or, for a white wine option, try a slightly briny one such as Vermentino from the Liguria region of Italy. 

  • 1 ½ lbs. little neck clams (scrubbed)
  • 1 ½ lbs. manila clams (scrubbed)
  • 1 oval-shaped sourdough loaf
  • ½ package chopped cherry tomatoes
  • 1 chopped green tomato
  • 4 tablespoons olive oil
  • ¼ cup finely chopped garlic
  • 1 cup dry white wine
  • 1 box of linguine
  • 1 cup chopped parsley
  • 1 teaspoon red pepper flakes
     

DIRECTIONS:

1. Start with a large oval-shaped sourdough loaf, coring out the center, leaving the base. Depending on the size of your dinner party, you could opt for smaller loaves to give each guest their own personal bread bowl.

Optional: save the extra bread to dice up and serve along with the dish, which is great for dipping into the broth at the bottom! For this recipe, I’m using Amy’s Bread, one of my favorite bakeries in NYC. You can usually find an oval-shaped loaf of bread at your local supermarket. Coat the oval-shaped loaf with butter and set aside.

2. Bring a large pot of water to a boil and add in the linguine and cook according to the directions on the box.

3. While the pasta is cooking, coat a large skillet with olive oil and on medium heat sauté garlic just until golden brown.

4. Add tomatoes and wine and cook for approximately 5-10 minutes over medium heat.

5. Once the tomatoes are cooked, add the clams, thyme and parsley, cover and cook until the clams open up, approximately 10 minutes. Discard any clams that do not open.

6. While the clams are cooking, right before you’re ready to serve the dish, just pop the oval-shaped loaf into the broiler on low heat for just a few minutes – toasting the bread until golden brown. Remove from the oven.

7. Combine all ingredients into the bread bowl and serve.

 

Poached Turkish Figs, Ricotta & Pistachios

What I love about this dish, is that it’s so versatile - what dish can you serve as an appetizer and dessert? A few come to mind, but none are as simple, sweet and little savory as this dessert. Poached figs and ricotta is the ultimate light dessert, perfect after lots of pasta and wine! And you can make this dessert ahead of time, just keep it chilled in the fridge and plate it all together after dinner.

WINE PAIRING:

INGREDIENTS:

For a lighter style dessert such as this one, you don't want the sweetness in your wine to overpower the dessert. We recommend going with a wine that has a slight sweetness such as Asti Spumante or an off-dry white. 

  • 10 oz. figs (approx. 10 figs)
  • ¾ lb. fresh ricotta cheese
  • ¾ cup of sugar
  • 2 cinnamon sticks
  • 2 orange peels
  • 1 teaspoon honey
  • 1 tablespoon fresh orange juice
  • ½  cup of pistachios (chopped)
  • A dash of cinnamon

 

Directions:

1. In a medium saucepan combine 3 cups water, sugar, cinnamon and sticks, orange peels, orange juice, honey and bring almost to a boil then add in the (whole) figs.

2. Reduce heat to medium and cover partially for about 8- 10 minutes.

3. Remove figs and transfer to a bowl to cool.

4. Also remove the saucepan from the heat and cool, you’ll want to use this fig simple syrup when plating the dessert. You’ll have enough of the simple syrup leftover that you’ll probably want to refrigerate it and make fig martinis!

5. While the figs are cooling, chop about 1/2 cup of pistachios.

6. Once the figs are cooled, remove the stems and slice in half.

7. Using a small dessert plate or bowl, arrange 2-3 dates, a dollop of ricotta cheese, a spoonful of the fig simple syrup and garnish with pistachios.
 

WINE FOR EVENTS

Impress your guests at your next event with delicious wines to pair with your menu. Our team of sommeliers curate custom selections based on your menu or theme and deliver them to your location. Start enjoying by contacting wine@domainesomm.com