I could use some advice on choosing wines for my son’s college graduation dinner at Andina in Portland. I need to choose a sparkler, a white, and a red (in case they won’t allow me to bring our red). Thanks.
The list is here: http://www.matchvineyards.com/downloads/Private-Dining-Wines.pdf
Randy,
I’m not really sure where your palate lands in the AFWE/New World spectrum.
Juvé y Camps ‘Reserva de la Familia’ - Has always been a VERY solid sparkler when I had it in the past. That would be my choice off the list based off quality/price.
2013 Adelsheim Auxerrois - For a white I’d want something that’s versatile and to me that’s Riesling…but looking at the list with only one to choose I’d have a hard time going that route. I think the more interesting choice from the list is the 2013 Adelsheim Auxerrois. A solid bottle that’s food friendly and in the past has been a nice example of what to expect from Auxerrois.
For a red it would depend on the meal and what your preferences are. My assumption is that you’d lean towards California. However, looking at the list it appears there’s a dominant Spain/S. America portion of the list that makes me think the foods might pair better with wines from those areas. So I’d go with the Tikal ‘Amorio’ ($64) if you want big/bold or the Muga Reserva ($58) if you want more restrained for a red. I hope you have a great dinner!
Thanks, Kirk. I’m looking for sort of crowd pleasers (though no California style Chardonnay) so nothing should be too austere. I love European, particularly Spanish wines.
The Louis Roederer ‘Brut Premier’ would be my pick for an event like that (and is more of a crowd pleasing style). Don’t let it warm up tho (at least for my palate as it has a higher dosage).
For a white, the Eyrie Dundee Hills Chardonnay is probably your best bet. I’d ask them to double decant to get it to open up tho.
Not sure about the reds.
I fully agree on the Eyrie Chard. The Mount Eden Wolff is also really nice. I actually might go with the Roederer Anderson Valley for the sparkler.
Red- Evesham Wood Le Puits Sec or the Bow & Arrow Gamay- both are versatile enough for most proteins, even fish. The Vajra Langhe Rosso is really nice as well.
I should mention that the 2011 Drouhin Laurene is magical- not sure if you are looking to drop $150 on that though. 
I love European, particularly Spanish wines.
Well then in that case go for the NV Marques de Requena Cava Brut Penedes. It’s not a bad wine and you can save a few bucks over the Schramsberg that I’d normally recommend.
And go with the Bodegas Pardevalles Albarín. I used to sell that wine and know it well. Your guests won’t know it, as most people don’t know that variety, but they’ll like it.
The problem is the reds. I’d go with the Muga but some people really don’t like it - it’s got a bit of funk to it. The PNs are well, PNs, and unless you think that there’s something special about that grape, you aren’t going to like most of them. The CA wines are limited - the Ladera is what I’d go with but that’s oaky and tannic. It’s a weird selection - none of the reds are really crowd-pleasers. They seem to be selected by various people who like one type of wine or another. I’d probably go with one of the Argentine wines.
Yes, for a crowd pleaser definitely the Eyrie Chard is a good choice. The Adelsheim Auxerrois is more of a “geeky wine”.