Show 349, November 30, 2019: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR

Andrew Beckham of Backham Estate VIneyards“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.”

“In 2012 their winemaking truly found its voice with the introduction of Andrew’s handmade amphora (clay pot) as unique aging vessels, used in conjunction with organic farming and low-intervention practices that they believe reflect their vineyard best.”

Beckham Estate Vineyards’ traditional, barrel aged wines carry the Beckham Estate label. Andrew’s amphora wines are under the moniker of A.D. Beckham (“creta” pinot noir, “50/50” noir/gris and pinot gris.)

Winemaker Andrew Beckham joins us to pull the cork on Beckham Estate Vineyard for us.

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Show 148, November 28, 2015: Holman Ranch Vineyards & Will’s Fargo Steakhouse + Bar

Nick Elliott of Holman Ranch and VineyardsThe historic 400-acre Holman Ranch and Vineyards dates back to 1928. Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast.

Immersed in history and romance, the ranch has not only proven to be an excellent growing location for their vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. It’s also a one-of-a-kind executive retreat and special events venue.

The Holman Ranch estate grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfiltered and crafted to deliver the true varietal of the grape from harvest to bottle. The estate wines include Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc and Rose of Pinot Noir. The winery itself is located in an environmentally-friendly underground cave.

The Holman Ranch Vineyards Tasting Room is located near the Ranch at 19 E. E. Carmel Valley Road in Carmel Valley. In addition to the Holman Ranch Estate varietals their new label is Jarman. It’s strictly limited release, estate-grown Chardonnay and Pinot Noir.

Grand Estate Wine Club members have access to hosted two-night stays at the Ranch’s Hospitality Cottages. Each comfortable Cottage is decorated with rare movie posters of a Hollywood notable who stayed on the Ranch in earlier years.

The Holman Ranch also owns the nearby Wills Fargo Steakhouse + Bar on W. Carmel Valley Road. It’s been a local tradition since 1959. An evening at Will’s Fargo brings back a bygone era and offers some of the finest food on the Monterey Peninsula under the direction of long-time Executive Chef Jerome Viel.

Guest Services Manager and Partner, Nick Elliott, joins us.

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Show 147, November 21, 2015: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeWine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange in Santa Ana. As you’ll hear he makes Thanksgiving wine pairings a simple pull of the cork! Also his suggestions are happily affordable.

“We have no agenda for what you choose, only that you buy it from us. Pursuant to that, we’d like to toss out a few guidelines and ideas for you to evaluate to make your selections for that Thanksgiving turkey, the idea being that you are comfortable with the reasons for making the selections. We’ll start by saying the politically correct thing which is whatever you choose will be fine, you should serve what you like. Nothing wrong with that in theory, except that we don’t honestly believe it ourselves.

We would shy away from big, powerful, tannic wines that would overwhelm the turkey meat and not be versatile enough to play with the variety of other things that can appear on the holiday table. Things like big Cabs, Zins, and Syrahs are great with red meats.  Such wines would bludgeon the delicate bird and be further complicated in the wake of stuffing, yams, and other such themed delicacies. They might play alright if you are doing more exotic preparations like smoking or deep frying your bird, but even that’s a little bit of a stretch.

Our ‘keys to the game’, as they would say in a sport pregame show, are as follows:

  1. Turkey is a more delicate meat. There is a wide range of things that will work well, from moderate weight reds, to demi-sec whites, to crisp, dry whites.  Heavy reds and oaky whites would definitely not be our first choice, and acidity is key to mixing it up with such a wide range of foods.
  2. Your choices have as much to do with the type of accompanying dishes as they do with the bird itself. A sweet or savory bent as to a majority of dishes should definitely be a factor in the decisions. For example if its yams, corn soufflé, cranberry, etc, a lighter, slightly fruity choice (Demi Sec Vouvray, German Kabinett) would make a better ‘match’. If the leanings are more earthy (mushrooms, brussel sprouts, spinach/gizzard stuffing), lighter reds like Beaujolais, Pinot Noir, Blaufrankish, and Rioja make a whole lot of sense.
  3. The crowd. Yeah, there, we said it. Probably not politically correct, but it’s true.  Who’s coming to your house? A bunch of your friends that are serious wine drinkers?  A bunch of marginal relatives that will drink up anything you put out there and maybe drop ice cubes in it? While it sounds snobby, these are common issues that some of you face.  A lot of people end up spending the holidays with folks they wouldn’t necessarily choose to. So the key is to put something on the table that you can enjoy, but also plays to the level of the folks you are with.
  4. The weather. Choices for a ‘feast’ might well be different if the outside temperature is 35 degrees and rainy or 75 and sunny.

All of that out of the way, let’s get a little more specific. We’ve laid out some basic ground rules, so let’s make a few varietal and genre suggestions. If we’re looking for a hint of sweetness and some bright acidity, to us one of the easy calls especially for a mixed group, our personal choices would be German Riesling, either Kabinett or Spatlese, a Vouvray demi sec, and a Pinot Gris from Alsace.

Yeah, we know there are folks that will serve Chardonnay no matter what. Our problem with Chardonnay from California is the lack of sufficient acidity to play with the varied dishes. French versions play better with the food, but can have trouble with certain dishes.  Same with Sauvignon Blanc in general, because, while it might work superbly with certain dishes, it could be terrible with others. In other words, you’ll have a lot of stuff on your plate (literally), so our thinking is to choose wines that can work with the widest variety of flavors.  In the dry category we like Pinot Blanc, white Rhones, northern Italian whites (Pinot Grigio, Soave, Friulano, etc.), white Bordeaux, and Spanish whites from the northwest (Albarino, Godello). Dry pinks are beautiful foils as well, though there will be those that think rose is like white shoes, only for the summer.

As to reds, the key is good acidity and no heavy tannins. Gamay (Beaujolais, Cru Beaujolais, not nouveau necessarily), Burgundy (Kiwi or American Pinot Noir, as well), Rioja, Chinon, and Austrian reds. If you want to kick it up a notch weight-wise, Grenache-centric wines from the Rhone or Spain have more punch but still fit the lower tannin profile

And the last rule of thumb is, if all else fails choose…sparkling! Yes you read that right. The market is swelling with amazing producers of everything from grower Champagne to humble Pétillant Naturel (or as the kids call ‘em ‘Pet-Nats’). We know it seems a bit avant–garde to adorn your holiday table with bubbles, but the key is to remember that sparkling wines and Champagne in particular pair tremendously well with just about anything you can throw at it (that includes the big clashing flavors on the Thanksgiving table). When making your choice of sparkling, consider going pink. The pink color in sparkling rosé comes from red grapes and more often than not it’s Pinot Noir. This will lend a slightly more vinous texture and weight to the wine and will help stand up to the mix of dishes much better than say your Chardonnay based Blanc de Blancs.

So there it is, our cheat sheet for Thanksgiving wine pairing.“

Thanks, Wine Exchange!

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