Brooks Willamette Valley Pinot Noir, bottles from left, Jo Landron Muscadet Le Fief du Breil and Wade Cellars Chenin Blanc.
Jonas Bittencourt, general manager and wine director of John’s Food and Wine in Lincoln Park, says “a magnum of wine should be the default move for anyone showing up at a party.” For reds, Bittencourt suggests Beaujolais. Produced just south of Burgundy in France, gamay from Beaujolais “is such a fleshy red, it’s so versatile and fun,” Bittencourt says. As a bonus, even a magnum-sized Beaujolais is likely cheaper than a standard bottle of similar quality wine from Burgundy.Choosing wine can be especially intimidating when there’s someone specific to impress.
For an established Barolo collector, for example, focus away from cost-prohibitive icons such as Bruno Giacosa, Bittencourt says. Instead, introduce them to a Barolo producer that’s out of the mainstream. “Small producers like Cascina Fontana are really important in the region, but not everyone knows about them still.”If selecting a wine to reel in a new flame, Bittencourt suggests leading with emotions.
“Then, I’d seal the deal with a really great dessert wine, maybe a vintage fortified wine like Port,” Cooper suggests. Spanish albariño, a blossomy dry white with mouthwatering grapefruit acidity, is an invigorating choice for parties. Cooper likes this all-American innovation, an organically grown California sparkling albariño bottled with a party-ready crown-cap closure.
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