Get it there by CHRISTMAS!

Get it there by Christmas!

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Monthly Archives: November 2013

  1. Thanksgiving Wines: Our 2013 Selections

    This is our busiest season at Premier and it is a bit of a trick to get a blog out every weekend between mid-November and early January. Therefore, I decided to write two extended blogs; one for Thanksgiving and one for the Christmas, Hanakuh, and New Years. For each blog I will recommend three wines to keep you, the gentle reader and taster, content.

    Thanksgiving can be a complex meal which is why so many of us love it so much, and as a result it can create some wine pairing anxiety. What pairs with what? Will Aunt Edna like the wine with her stuffing or will Cousin Beatrice feel the wine did justice to her gingered sweet potatoes? Keep calm. There is no reason to panic.

    The first and only fast rule is: Serve what you want to serve. However, for those of you who seek guidance or wish to try something different, I do have some suggestions.

    1. Keuka Springs Gewurztraminer 2011 (14.99)
      This is a deliciously refreshing wine from the Finger Lakes that has the right amount of complexity to work with the many of the flavors that make up a great seasonal dinner. The Keuka Springs Gewurztraminer is a rich off- dry wine that has floral notes with lychee and ginger spice. It is a perfect wine for turkey as well as candied sweet potatoes and winter squash. It may also double as a desert wine to have with pumpkin pie at the end of the meal because it works so well with the clove and cinnamon in the pie.
    2. Ch Segries Tavel Rose 2012 (17.99)
      The wine is made from a blend of Grenache, Cinsault, Clairette, and a small amount of Syrah. It comes from 30 year old vines. This is a classic Tavel from the Rhone region in France and it is made up of 50% Grenache, 30% Cinsault, 15% Clairette, 5% Syrah. It has a deep raspberry color and has aromas and tastes of black cherries, lavender, melon and cranberry. This will pair wonderfully with roasted potatoes with turnips and also with cranberry-orange relish.
    3. Foxglove Zinfandel 2011 (15.99)
      The 2011 Foxglove Paso Robles Zinfandel is made up of 86% Zinfandel and 14% Petite Sirah. It is tank-fermented, with no manipulation, which is a current problem with some California reds. It is a pure version of Zinfandel and Syrah fruit from California’s Central Coast. The Foxglove Zinfandel is balanced, bright and fruity, with black cherry and plum aromas and flavors accented by hints of pepper and earthy spice. This wine is made for turkey with cornbread stuffing with cranberries and pears.
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  2. Butter Chardonnay: A classic California-style with a “Duh” name.

    Butter Chardonnay from Jam Cellars has an obvious tasting note in the name. What is intriguing is that this wine is not very oaky and yet it is buttery. The reason is that most people believe buttery flavors and texture of many California Chardonnays comes from the oak barrels in which the wines are aged. But actually, most of those qualities come from malolactic fermentation, a process that the wines undergo after their primary alcoholic fermentation. This Chardonnay is double-fermented, which is why the flavor is so "buttery."

    It has incredible creaminess on the palate and a great finish. You will also taste some tropical fruit flavors of pineapple and honeydew.


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