Thanksgiving Wine

_{This post has been brought to you by Ancient Peaks. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.}

With Thanksgiving right around the corner, a lot of us are looking for wines to pair with the holiday feast.  Whether you’re looking for a delicate wine to pair alongside your starters, or a hardier wine that can stand up to roast meats and sausage stuffing, or a wine to complement the seasonal bird – we’ve got you covered.

Today, in the lead up to Thanksgiving, we are taking a look at a trio of bottles from the Ancient Peaks Winery located in Paso Robles, California.  The bottles we are showcasing today are perfect for each phase of the holiday celebration.

The Where – Paso Robles, California

Covering almost half of San Luis Obispo County, Paso Robles is among the largest of California’s AVAs (American viticultural area), clocking in at around 667,000 acres.  Shockingly, Paso Robles remained un-subdivided until 2014, when it was finally divided into eleven designated appellations.

Featuring warm temperatures and a continental climate – almost in flagrant rebellion to its proximity to the Pacific Ocean – Paso Robles is home to a predictable mix of Merlot, Grenache, Mouvedre, Syrah, Zinfandel, and, of course, Cabernet Sauvignon.  This is made possible due to the climate-moderating Santa Lucia hill range, which shields the area from oceanic influences, gracing the area with warm days and cool nights.  However, coastal breezes ‘do’ seep into the area courtesy of gaps in the Santa Lucia range, meaning that regions closer to these gaps feature more ‘Mediterranean-like’ climates, while those further from these gaps are warmer and dryer.

The Bottles – A Showcase

First up, we’ll be taking a look at their Zinfandel:

Next, we’ll sampling their Pearl Chardonnay:

Finally, we’ll be tasting their Pearl Cabernet Sauvignon:

Tasting and Aromatics – The Review

• The Zinfandel introduces itself with a delicate bouquet of stewed plums and vanilla essence, with something ‘jammy’ lingering in the background.  Notes of spice and earth are layered throughout the bouquet.  Deeper into the glass, the stewed plums and jam mellow into mixed ripe berries.  Think raspberries and blackberries.  On the palate, surprisingly, it’s the berries that manifest most notably, carried on a balanced mouthfeel, with the addition of ‘something chocolatey’ and perhaps the faintest dusting of what I’ll describe either as pepper or dark roasted coffee.
• The Chardonnay greets with what I’ll describe as a ‘dense’ and ‘lush’ aromatic profile rich with white fruit.  Think juicy pear, citrus, and perhaps just a touch of lemongrass or lime zest.  Wild flowers appear on second whiff, punctuated by notes of apricot and something ‘thick and sweet’ whose character I couldn’t quite place.  A very pleasant surprise on that one.  On the palate, the wine comes alive with tropic fruit and bright citrus, carried on a silky mouthfeel.  Very, very pleasant.
• The Cabernet Sauvignon opens with a rich aromatic profile of ripe black fruit and earthy notes.  Off the top of the glass, currants and dark cherries dominate, with faint hints of antique wood perforating through the fruit.  Deeper into the glass, toasted oak manifests, alongside notes of juicy red plum, and sliced black cherries.  On the palate, the wine is quite substantial, carrying lush black and red berries.

What to Eat – Pairing Today’s Bottles

• With The Zinfandel.  The first thing to know about Zinfandel is that it’s great for grilled meat.  Full stop.  As an ideal pairing, I would suggest steaks rubbed in coarse salt, and then seared in garlic and rosemary, and platted topped with blue cheese.  Consider pairing those steaks with grilled vegetable skewers, think chunks of zucchini, quartered tomatoes, onions, and fresh basil, liberally seasoned with herbs.  Stuffed peppers or tomatoes would also pair excellently.  Consider our Chili Stuffed Peppers as an example. You might also consider lamb or beef burgers prepared with caramelized onions and mushrooms, topped with manchego cheese.  And yes, in case you’re wondering this zinfandel would pair deliciously alongside a roasted turkey.
• With the Chardonnay.  I’m going to be very real here.  The truth, when it comes to chardonnay, is that the ‘cliché’ pairings are popular for reason.  That reason?  They work.  That means delicate white bodied fish, lightly grilled with olive oil and herbs.  Light starters are also a way to go, and that means antipasto boards piled with things like marinated cheese, toasted nuts, and light seafood starters.  For an example, see the Marinated Antipasto Board I put together.
• With the Cabernet Sauvignon.  Heavy, rich, substantial, are the words to focus on when deciding on how to pair this bottle.  Spicy red sauces.  Steaks.  Roasted lamb.  Rich, fatty fish such as a shark.  A really good, piled-high burger.  As examples, consider something like a Braised Rib Stew set over pasta would pair beautifully.  You might also consider something like a Prime Rib prepared with a curry and cayenne-based rub with garlic, coriander and cumin would also pair deliciously.  A roasted Rack of Lamb crusted with plenty of herbs and garlic, would also pair deliciously.