With the holiday season upon us, we are leaning heavily on tried and true traditions for this wine box. For the complex meal that is the American Thanksgiving, it is a difficult task to match wine to each flavor and component…but we’re up to the challenge.
Starting with white, we’ve picked a classic Burgundian bottle, one that constantly challenges the preconceptions about Chardonnay, and continues to win itself adamant devotees. On the red side of things, whether you drink them with turkey or not, the cooler days in this month require bottles with depth and substance. A red Beaujolais for example, has enough tangy fruit to match any gravy, and at the Cru level, it is serious enough for chilly November evenings. The last red you’ll find doesn’t follow any wine handbook for this time of year, but we think its unique flavors and sultry body will make it your new holiday favorite!
Domaine Arnaud Chopin Cotes de Nuits Villages Blanc Les Monts de Boncourt 2008: With the esteemed name of Arnaud Chopin and the noted tradition of white Burgundy as a perfect choice for the Thanksgiving holiday, we think we’ve found you a pretty killer bottle of wine. Following in his grandfather’s footsteps, for whom the domaine is named, Arnaud Chopin has gained a respectable reputation for crafting classically elegant Burgundian wines on his family’s small estate. This 2008 Les Monts de Boncourt is entirely barrel-aged in new oak, but instead of dominating the wine like those California oak bombs most people think of when they hear Chardonnay, the oak aging here merely enhances the fruit concentration. Elegant and complex, this wine shows an impressive amount of freshness and acidity on the palate, which elevate the simple notes of toast and citrus.
Domaine de Colette Moulin-à-vent Vieilles Vignes 2012: We thought it was appropriate for a traditional white Burgundy to be followed by a traditional red Burgundy. Instead of the famed Pinot Noir of this area, we choose a bottle from the region to the south of Burgundy: Beaujolais, in which the variety Gamay reigns supreme. This Cru bottle of Gamay comes from Moulin A Vent, one of the ten villages in which Cru Beaujolais can be made. Domaine de Colette is home to Jacky and Eveylne Gauthier who live in Lantignie, but own small vineyard plots in four of the ten villages. Jacky Gauthier is a 4th generation winemaker who started his career in viticulture at age 17. The Gauthier couple care greatly about the ecosystem in which they grow their wines, which is why they use only sustainable practices for their vinegrowing. Showing as a great example of its prestigious terrior this 2012 bottle is silky smooth, but well built with ripe fruit aromas of dark berries, dried roses, and musky forest floor.
Leonardo Bussoletti Brecciaro 2014: The last bottle in this wine box strays from our traditional French path over to central Italy, where the mystery grape variety Ciliegolo is being revived. At the front of this revival is Leonardo Bussoletti, the ambitious winemaker who took control of his family’s small vineyard in 2009, of which he devoted 70% to growing Ciliegolo. Mostly known as a blending variety in Chianti, Ciliegolo’s roots date back to the 1200’s in Umbria, yet little of it is still seen in these parts due to the difficulty and care it requires to properly grow. Leonardo brings a certain elegance to his wines; one that could be compared to that of Burgundy – a region of which he is fond of. Brecciaro has the tart, cherry nuances akin to the other Chianti varieties, but its dark, silky body carries an air of sophistication that delights and lingers.
The Gracious Gourmet Dried Fruit Chutney: Because a November box just wouldn’t be complete without a turkey pairing–let us introduce you to the Gracious Gourmet’s Dried Fruit Chutney. These days Nancy Wekselbaum’s company makes a dozen or so beautiful jams and spreads, but the operation began in her kitchen as a vehicle for Nancy’s signature homemade chutney. Made with dried apricots, cherries, dates, and cranberries as well as a bevy of Indian spices, this classic has become a pantry staple for us. It’s a natural pairing with virtually any protein, but we’re partial to enjoying it with cheese as well (put a spoonful on a dollop of fresh goat cheese for a perfect appetizer). Whether you dish it up next to the bird or save it for dessert, we think your guests will thank you.
Cocoa Sante Mocha Hot Cocoa: Founded by two Massachusetts mothers, Cocoa Sante was born of the need for a wholesome sweet treat. Not wanting to fuel her kids with the processed ingredients in store-bought cocoas, owner Jen experimented until she struck gold with the Nor’Easter recipe–the classic cocoa we use here at AP. The beauty of all Cocoa Sante blends (in addition to their ethical sourcing and organic ingredients) is that they contain milk powder so you can simply use hot water and mix – no saucepan required. The Mocha blend we selected contains a blend of organic cocoa powder and 100% Arabica bean coffee for just enough giddy-up to get you up and out the door.
La Casera Nerina: This Thanksgiving (and everyday, really) we’re thankful for La Casera, the Italian cheese shop that’s responsible for the export of so many of our lovely Italian cheeses. Much like Boston’s own Formaggio Kitchen, truly the granddaddy of all American cheese shops, La Casera expanded the family business from merely a storefront, to a cheese aging and international shipping operation. Second generation owner Eros Buratti purchases cheeses directly from local Piedmontese farmers to age under close observation in their cellars until they reach optimum ripeness. These little guys may look a bit spooky, but we promise they’re anything but. Nerina (literally “little black one”) are dusted in edible vegetable ash before aging just two to three weeks, developing a distinctive geotrichum rind. Made from cow’s, goat’s, and sheep’s milk, Nerina’s flavors are creamy and tangy, with a fudgy texture, gooier at the rind. Decadent perfection with a smear of honey.
All photos taken by Caley Mahoney.
Call the store at (617) 269-6100, email us at firstname.lastname@example.org, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club!