It’s time again to present the annual WINEormous Holiday Gift Guide, jam-packed this year not only with wine ideas but with books and condiments, too. Some like it hot!
There’s plenty of wine to suggest, with two groups presented by Palm Bay International and Taub Family Selections. Trimbach 2018 “Classic” Riesling comes from Alsace, where the family has been producing wines for 13 generations. This dry Riesling is exceptionally food-friendly and will pair well with virtually any holiday dish. $27.99. Pfaffl 2018 Grüner Veltliner Zeisen’s bright acidity will cut through fat and salt. $18.99. Saget “La Perrière” 2019 Sancerre is a classic Loire white, a match made in heaven for creamy seafood or poultry dishes. $39.99. Cavit 2018 Pinot Noir from Northern Italy is a medium-bodied wine that pairs well with a number of foods. $9.99. The 2017 Mandrossa Frappato is a light-bodied Sicilian red that is ideally served with a slight chill. $17.99. Mon Frère’s 2017 California Cabernet Sauvignon has great structure that also makes it quite food-friendly. $16.99. Finally, the Calvados Boulard non-vintage VSOP (Very Superior Old Pale) is the perfect end to the evening. $45.99 or $14.99 for the 200ml bottle.
I’m sure you likely have a brunch fan on your gift list. I have the ideal gift for you! Let’s Brunch by Belinda Smith-Sullivan is a delightful book with 100 recipes and mouth-watering photos. $24.99.
Grapefruit, Champagne & Vodka Spritz
Makes 1 cocktail
A spritz is a cocktail made with Champagne or Prosecco, a bitter liqueur, and soda water. Aperol is an Italian bitter aperitif, though sweeter and fruitier than its elder sibling Campari. Aperol gets its name from the Italian slang word apero, which means aperitif.
1 ounce Aperol
4 ounces Champagne
1 1/2 ounces of grapefruit juice
1/2 ounce vodka
1/2 grapefruit wheel, for garnish
Into a tall wine glass pour Aperol, Champagne, grapefruit juice, and vodka. Add ice and a splash of club soda. Stir gently, garnish with grapefruit wheel.
Recipe and photo reprinted from Let’s Brunch by Belinda Smith-Sullivan
Photograph by Susan Barnson
Hayward Gibbs/Smith September 2020