This is the first of a two-parter (duh) because I wanted to break up my Christmas wine suggestions according to the major parts of the big day: Afternoon and evening.

Now, this may seem a bit unorthodox (neé alcoholic), but it’s the Christmas. The family has gathered, everyone is worried about that weird uncle or the asshole sibling, your grandmother forgot to put on pants, and all the kids are puking and hate their presents. Nothing helps complement such blatant joy better than cheap wine, amiright?

Picture this: Your alarm rings in the morning (why are we still forced to set alarms on Christmas-effing-morning?), you roll out of bed, down the hall, stop at the bathroom, then head out to the family room where everyone has already conspired against you, leaving you with nowhere to sit but the floor. You can see a pathetically small pile of gifts sitting behind the pajama-ed feet of your nieces and nephews, all of whom have dried snot and boogers crusting their faces (What is it with kids under 10? Do they not know how to work a mirror? You stare at it, stupid.) Someone forgot to make coffee, all there is to eat is cold bread and mustard, and it’s raining out. In short, Christmas morning sucks.

That’s why you need to look forward to finally reaching the socially-acceptable drinking time: Afternoon.

So here are two wines perfect for Christmas afternoon while that bird or ham is in the oven bubbling away.

Chateau Ballan-Larquette Bordeaux Blanc 2009

A beautiful white effort by this awesome producer. Their Chateau Ballan-Larquette Rose is a contender for our Best Wine of 2010. The Bordeaux Blanc is 50% Sauvignon Blanc and 50% Semillon.

Color

Wonderful, bright color with a nice green shade to it. Looks quenching.

Nose

Fresh, crisp, with the scents of herb fields in France: Rosemary, lavender, thyme, and a shot of sweet grass.

Taste

A long, delicious wine. Firm citrus acidity balances out the delicious tart apple and lemon peel. Great backbone to this and it does not let up. Crisp and sharp like cut steel, but it’s not pummeling or puckering you. It’s just right for that cheese plate (or-God help you-cheeseball) or salty appetizer before the main Christmas meal. Delicious.

Where to Buy

$9.99 at BevMo.com!

Little Penguin Pinot Noir 2010

A 2010 already you might say? And red? Well, yes, in fact. While just born, this little baby is delicious and worth more than it’s asking price of $6.99. And it’s from Australia.

Color

Light red with some hints of garnet. Just as a Pinot should look.

Nose

Weak, tight, some sense of red fruit but nothing really present, though I did detect a bit of cocoa for some reason. All this was expected drinking a 2010 already released.

Taste

Ok, so the wine may have a weak nose, but I have to say that I found it delicious. Strawberry, a bit of mint, and some delicious acid. The wine, for some reason, has balance. It’s not too firm or too weak and by all respects, a 2010 should taste like bitter grape juice right now, forget about a 2010 under $10. Still the wine has promise and though it disappears quickly on the finish, it’s worth it’s price.

Where to Buy

$6.99 at BevMo.com!

That’s it gang. Look for Part 2 tomorrow for suggestions on what to have during one of the most depressing parts of the year: The end of Christmas Day.

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Many wine lovers are often put off by Kosher wine. They see “Kosher” or recognize a Kosher label and immediately assume that the wine is of a lower quality or will simply be heavily sweetened. This is simply not true. When you step back and look at the process of Kosher wine making, you will see that there is really not much difference in technique compared to non-Kosher producers. Try to think of Kosher wine as Vegan wine, which means a wine produced with absolutely no animal ingredients such as isinglass or gelatin, products used to fine or clarify wine. Kosher wine making processes take things one small step further, prohibiting the use of unauthorized yeasts when it comes to fermentation. Just like with non-Kosher wine making, wines produced can be of either low, medium or high quality, all dependent on the wine maker, the fruit and techniques used.

The prevalence of sweetness in many Kosher wines comes from the first Kosher wines produced in America nearly a century ago. When Jewish immigrants arrived in America, they found Concord grapes to be plentiful and decided to make wine from them. The wine was, how could we put it…crappy, and they found that adding sugar made it more palatable. Most people have heard of Concord grapes when it comes to jelly, which also has sugar being added to the grapes. Same kind of thing.

Anyway, I strongly urge all of you, Jew or non-Jew, to try a few Kosher wines this holiday season. In particular, seek out some wines from Israel as they can also be quite delicious, though a bit more on the pricey side. For now, head out to nearly any grocery store in the U.S. and you will be able to find a bottle of Baron Herzog wine. And if you’re ever in the Oxnard, CA area, I suggest you check out the magnificent Herzog Cellars. Fascinating place.

Color

Very, very light. I mean, like, water. Never had a Sauvignon Blanc this light.

Nose

Great sharp acid and gooseberry, reminiscent of good New Zealand Sauvignon Blanc. Some grapefruit and other citrus notes as well.

Taste

Sharp and flavorful. I expected it to be far too light, but instead it comes through with some good lemon-lime, some green orange (just think about eating an unripe one) and still those tart gooseberries. A little rhubarb and some sort of caramel taste finishes things up. All the while it is backed by great acidity.

With Food

Well, seeing as how this is a Kosher wine, I say some herring, gefilte fish, little horseradish, all on top of a matzo cracker. If you’re not really into the Kosher cuisine, I would definitely pair this with light cheeses or some shrimp ceviche. Also, remember to always keep this well-chilled. I know I’m a big proponent of drinking whites at slightly below room temperature, but this wine falls apart a bit without cold.

Where to Buy

Well, practically anywhere, but it’s $7.99 at Prime Wines.

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I don’t know what accounts for typical South African food fare, but this baby is made for grub. Rich and spicy grub, in particular.

Color

Light gold, but much darker than your typical New Zealand or California Sauvignon Blanc. This bodes well, young Jedi.

Nose

Very pretty with a lot of cream and lemon/lime peel.

Taste

Right off the bat, great acid. For those who have read my reviews of white wine in the past, you know that I loves me some acid. Acid to the point of feeling bubbly and the walls begin to melt (Flashback!). Melon and a some pineapple with lemon juice. Then, as you reach the mid-palate, you can sense some green bell pepper, bitter garlic (huh?), some broccoli. In short: Green, green, green. Very full mouthfeel, almost oaky in its creaminess, but it was all steel. Overall, a very unexpected surprise.

With Food

Like I said earlier: Built for food. In fact, I wouldn’t drink this without some. Would actually work well with quite a few difficult-to-pair foods like traditional tacos (meaning meat, onion, cilantro, and non-jarred salsa, pendejo). Spicy Asian cuisine would be great, too. Curry, Tandoori chicken or spicy crab.

Where to Buy

$8.98 at FineWineHouse.com!

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Color

Nose

Taste

With Food

Where to Buy

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The Foundry Viognier 2006

Yellow-green and very bright. Looks very refreshing. Lot’s of honeysuckle and citrus with a strong burst of apricot. Good rockiness on the back-end that leads to a crisp finish. A good hot summer white to enjoy with the TV outside.

WHERE TO BUY: $8.99 at WineLegacy.com!

Fair Valley Sauvignon Blanc 2009

Apple freshness with very bright acidity. Good creamy lime flavors come through once it’s not so chilled, making this great for grilled chicken or fish with lime and some salsa.

WHERE TO BUY: $7.01 at FineWineShop.com!

Jam Jar Sweet Shiraz 2004

This is a weird one. There aren’t a lot of sweet red wines out there that aren’t fortified or taste like spiked Kool-Aid, but this one was actually pretty tasty. It fits into the summer heat thanks to the sweetness. But don’t let the name or my use of “sweetness” throw you. This isn’t sugary or syrupy, but only slightly sweet. Not a regular Shiraz, but not a straight-up dessert wine. Great juicy plums and maraschino cherries. Still a few tannins in there, but I would leave this for after the meal.

WHERE TO BUY: $11.89 at TheWineStoreRI.com!

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So let’s get into the Puerto Viejo Sauvignon Blanc:

COLOR: Near water, very light. Looks crisp from the get-go.

NOSE: Good acid even on the nose. Crispness continues along with some stinky brie and some great lime blossom. Lime blossom may sound a bit foofy, but I’ve recently been drinking lime blossom tea and the scent of this wine is a spitting image, so to speak.

TASTE: Lime jello, folks. Pure lime jello all around. This is an absolute first, and we are thrilled. To be more specific, my mother used to make this lime jello mold that consisted of half regular lime jello, the other half was like a creamy version of the lime jello. It was weird but delicious. It appeared for nearly every Sunday dinner and holiday.

Anyway, back to the wine. So the fruit is very forward here for a Sauvignon Blanc. Most of the time, with California or even French Sauv. Blancs, the fruit appears and is quickly taken over by a good dose of alcohol. This wine doesn’t suffer from that, despite it’s 13% ABV. Good crisp lime peel and acid appear in the mid-palate and it finishes off with a glorius almond flavor. Brilliant.

WITH FOOD: Lime-marinated chicken, fish, anything related to light Mexican food. That’s right, I said Mexican food. This would also work as a great opener to an evening dinner with shrimp cocktail. Just keep it away from the enchiladas, burritos, etc. Fish tacos would work, but I’m telling you, use lime with this bottle.

WHERE TO BUY: $7.99 at Vendome Wine & Spirits

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Unlike Napa, the douchebag factor is low in Paso Robles (though there are still some nesting there) and you can really find some fantastic bottles of juice for under $20. I hit about seven wineries on my weekend jaunt and was able to come up with a pretty solid list of under-$20s, most of which are available online. I’m going to go through all of them in this series of posts and hopefully not bore you to tears.

So here we go.

Justin Vineyards and Winery

My first royal tasting room. It’s a pretty high-end place to mention on a cheap wine review site like this, but Justin was a beautiful location and one that I definitely want to return to. However, it did have a few “unusual” charms. As we drove up to the entrance, I noticed we were not slowing. “That’s the entrance for the regular customers,” said my brother and his wife.

We continued a bit further before stopping at a rusted, wrought-iron gate straight out of Eyes Wide Shut. A code was entered by my brother and the gate screeched open. We drove up and I half-expected to see a masked and be-cloaked gentleman make his way down the steps of the structure with a naked woman linked to his arm. “Password, please?” Instead it was a basic parking lot.

The stucco building towered like a Masonic temple, and I don’t doubt that a few of the owners/workers/members indeed based a lot of their branding on that secretive lot. An atmosphere of privilege and creepy ritual emanated from the property. I felt I did not belong.

Inside it was geometry-chic. I say that because Justin’s logo and label iconography is based on geometric shapes and principles. Marble fireplace, chrome and glass tables, opulent sofas and chairs, well-dressed people chatting as a very kind French gentleman (we would meet him later, though I forget his name) poured them their next taste. Plates of cheese, chocolate, crackers, and of course numerous vintages of Justin wine were scattered about. It was warm, but I felt like I had to be a member of Mensa just walking in.

Directly through this lounge was a pair of enormous double-glass doors that led into a giant limestone cave. This was their barrel room (cellar, if you will). I learned that years ago, when they decided to expand and be more green-friendly, they had blown out the entire side of the mountain to be used as their barrel room. After all, nothing says environmentally friendly like blowing up a mountain.

It required no heat or air conditioning. Naturally climate controlled, no matter what the weather outside. Hundreds of barrels lined the floor and several catechesms leading deeper into the mountainside seemed untraversable what with the staggered barrel stacks.

We were even privy to a barrel sampling by the previously-mentioned French guy whose name still escapes me. It was great to actually taste the latest vintage of a particular wine straight from the barrel and be able to compare it to it’s older, vinted and bottled brother. You notice things like more tannin and fruit since the younger wine has not found it’s balance or calmed down yet. The wines were over-rated and over-oaked but fascinating thanks to the legend the Justin Winery has created for itself. To look at the gorgeous vineyard, the educated experts working the tasting room (all from various parts of the world, including France) and the general buzz within the exclusive tasting room, you would think that Justin was a century-old chateau. In reality, you’re still in beautiful little Paso Robles, drinking wines from a house that only released its first vintage in the mid-eighties. 1980s, that is.

Justin Vineyards 2007 Sauvignon Blanc

COLOR: Lemon water, but it darkens a bit towards the rim, making it look like something more than…well, lemon water.

NOSE: Not bad. Lot’s of grassy, rosemary scents along with some honey and caramel.

TASTE: Delicious all the way through. According to the Justin people, the wine “never touched wood” (heh heh) yet the flavors suggested that there was oak involved. It was caramel-ly and somewhat creamy, not too acidic. Most Sauvignon Blancs are supposed to be acidic enough to cut through buttery white foods like cream sauces and fish, but this one was big and had a heavy mouthfeel. A lot more rosemary came through along with some melon. Very, very well made, and at this price, a white wine this structured should not be passed up.

WITH FOOD: Like I said, while the acid is there, it’s not taking the lead, so don’t expect this to cut through super-rich foods. You may think differently once you try it, but lemon chicken or simple white fish might be best.

WHERE TO BUY: $12.79 at DrinktheGrapes.com!

LINKS: Justin Winery and Vineyards

Paso Robles City Site

Stay tuned for more wines from Justin and other Paso Robles wineries!

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We enjoyed this great New Zealand Sauvignon Blanc at the Omni Hotel bar in New Orleans, Louisiana. Terrible hotel, great wine list. It’s from the Marlborough region of New Zealand, renowned for it’s crisp whites that always showcase the flavors of the soil and have a great acidity.

Color

Pale straw (we’ve said it before, we know, but that’s the color!) with a greenish tint.

Nose

Cut tart green apple, under ripe and green berries (you know, when they aren’t soft yet), and loads of lawn (meaning “grass”).

Taste

Passion fruit body scrub from The Body Shop. Go buy a bottle of that stuff and that’s what this tastes like at first. Then the acid kicks in, and it’s deliciously firm and crisp. The rock of the soil comes through strongly toward the end and produces a fantastic finish that lingers with flavors of lime and some cilantro.

With Food

Given the finish, this would be good with spicy foods, even Mexican. Perfect for white fish or to cut through a buttery French chicken or sole fillet.

$8.99 on sale at Taylor & Norton wine merchants!

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¢

It’s rare, but it happens. We have here a bonafied California Sauvignon Blanc that we liked very much. The wine exemplifies all the classic flavors we like, look for and love about New Zealand Sauvignon Blancs. The Contrada is made by the Michael Pozzan Winery; a solid producer. The Contrada Sauvignon Blanc is a great quaffer for a nice, warm day.

Color

Clear, kiwi juice, lemon water.

Nose

Crisp and actually exciting. Strong lime, mineral, rock and vanilla grass.

Taste

It’s the grass we’ve been looking for, with little heat. This is usually the problem for us when it comes to California Sauvignon Blancs: too much alcohol and too little fruit and grass. The Contrada is grassy, but more wet grassy. A pile of mulch mixed in wiht thyme, tree bark and a solid shot of lime and kiwi. Not too herbal.

With Food

Lemon chicken, most white fish, preferably grilled with citrus or a mango salsa.

$12.99 for 2 at the BevMo 5 Cent Sale!

$10.99 at GrandVin.com after the BevMo 5 Cent Sale is over.

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Color

Pale green. Sprite-like since there was a touch of bubble to this. Let’s just say “lime water.” Who knows? We see what we see. It’s been a long few days.

Nose

Air, light, herbs. Pure New Zealand. As some of you may know, we’ve extolled the many virtues of a New Zealand Sauvignon Blanc. With their herbaceous noses and tropical grassy flavors, they are New Zealand’s flagship wines, and with good reason. The Kim Crawford smells of pulled weeds and broken dandelions. Very green and very bitter. Good sign.

Taste

Think of a castle made of fresh-cut piles of grass, mangoes, pineapples and some very fresh orange peel. Then surround all of that with a strong, stalwart acid that matches perfectly. Chill it down a bit and add a little stink of earth. There you have it. Perfectly balanced and very, very well-crafted for the price.

Food Pairing

Good shellfish or regular fish in a lemon butter sauce. Would also work well with some fresh tropical fruit and mild white cheeses.

$12.49 at RyeBrookWines.com

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This is one we found while on a journey up north of Los Angeles to the Santa Ynez Valley. We stopped at Buellton and Solvang (made famous by the film Sideways). Normally we do not go for California Sauvignon Blancs in favor of the New Zealand efforts, but we were very surprised by this bottle.

We found it in the Danish village of Solvang, at a wonderful store called The Olive House. The store sells (you guessed it) a wide variety of olives, canned/jarred vegetables, dressings, condiments, oils, vinegars and wines. The special thing about the store is the wine selection. Owner/proprieter Jeff Feeley is a local winemaker and has put together a list of wines from up and down the west coast, including Washington and Oregon. These are wines that are not readily accessible without going to the actual winery or at least the area where the wines are produced. So you are given access to some fantastic wines that you otherwise might not ever know about.

The Trois Imbeciles is actually made by Feeley. While all of the wines we tasted at the Olive House were great, his was the only one we brought back with us.

Color

Clear, silver and metallic. Normally we would say light straw, but this wine just has a look of wet rock.

Nose

A little tight when chilled, but really opens up once a bit warmer. Tart apples, pears, some citrus and faint scents of fresh-cut grass. The grass is unusual for California Sauvignon Blancs. New Zealand Sauvignon Blancs often give that scent.

Taste

One word: More. Once you taste this, you will want another glass and something to eat with it. The wine is not too light and not too heavy. A perfect balance of fruit, minerality and alcohol. Tart green apples, pears, lemons and even some nectarine. The fruit is great on the front-end, with the apples and lemons coming through strong. The mid-palate is amazing with great mineral and wet rock flavors. The best thing about the wine, however, is the finish, which brings out the grass and lingers on the tongue. An absolutely fantastic wine.

With Food

Good on its own, but you will also enjoy it with some mild white fish, lemon chicken or some mild cheese and tart fruits.

About $14, but not available online. You can either call the number below or go visit The Olive House in Solvang, CA:

1661 Mission Drive
Solvang, CA 93463

805-686-5159
888-654-8347

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Rodney Strong 2008 Sauvignon Blanc

After getting some feedback from some of our readers, we’re going to try a slightly different format here. In a word:

Shorter.

Color

Good pale with green hues; viscous; thick.

Nose

Manure, green and unripe fruit; hard plums; acidic honeydew; tart lime; thyme; basil. There is no grass or herbaceous notes here as with many popular New Zealand Sauv. Blancs. There even seemed to be a bit of oak, God help us.

Taste

Bright, but not so crisp. No metal, but there is some minerality and very flamboyant acid. Creamy lime from the oak after only 1 year is pretty amazing. Viscous, in fact a bit too thick for a Sauvignon Blanc. Good fruit and good balance of alcohol. Once the wine warms a bit, you will taste some good tropicals (coconut, pineapple, mango). Honestly, once it was less chilled, we thought it was Chardonnay.

With Food

Great as a starter wine, with cheeses, nuts and fruits. This would also work with fish and, surprisingly, with shellfish and butter as well.

$9.99 at PassionVines.com.

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Nobilo Marlborough Sauvignon Blanc 2007

Hey alright! Our first wine from New Zealand on Wine Welfare! The Nobilo Marlborough Sauvignon Blanc is from the Marlborough region of New Zealand (duh) and exhibits the traditional flavors of the region: citrus and grass. Now, a bowl of oranges and yard clippings might not sound too great, but when it comes to Sauvignon Blanc, those are the exact type of aromas and flavors you are looking for; very refreshing. New Zealand, in our opinion, is the King of Sauvignon Blancs (with South Africa following closely), so here we go…

Bad News First

Hmmmm (rubs chin). Ummmm (frowns up at sky). Uhhhh….nothing.

Good News

Color: Weak chamomile tea. Slight tinges of gold but clear enough to see through.

Nose: Dust, new hay, kiwi (go figure), mineral, a slight hint of stinky basement, orange blossom, lemon peel and…wait for it….lawn clippings (the fresh ones, not the kind that have been marinating in the garbage can over the weekend)!

Taste: Absolute silk, but not syrupy. Great mouthfeel. Enjoy the honeydew and the canteloupe rind. Throw that into a big bowl of honey and blades of grass. Don’t chill this one too much, you want to be able to experience the silkiness, and that will be diminished if the wine is served too cold.

With Food

Good on its own, but if you had to eat something with it, stick with cheeses, fruits and nuts. If you desperately need to open it with some form of entree, then try Thai food (it worked well with my Sizzling Krata Talay, which was a big assortment of seafood with broccoli, basil, carrots and a chili sauce). Nothing too spicy as this might not hold up, but a little spice won’t hurt. Definitely don’t have with seafood that is going to be rich and buttery, you will want the Edna Valley 2007 Paragon Chardonnay if you’re having that.

Only $8.99 at LaBodegaWine.com!

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UPDATE: Challis Lane Sauvignon Blanc is on sale for $6.99 per bottle at BevMo! now that the 5¢  Wine Sale is over.

Challis Lane has come out with some pretty solid efforts in the past. Last year the BevMo 5¢ Wine Sale had one of their Syrahs on special and we were very pleased. It’s somewhat difficult to find Challis Lane wines at low prices outside of BevMo, so take advantage of the Challis Lane Sauvignon Blanc.

Good News: There are not too many good California Sauvignon Blancs, as they often do not reflect the classic flavors of the varietal (melon, grass), but the Challis Lane Sauvignon Blanc hits nearly every mark. All the more reason to go grab a couple. The melon is there in full force; honeydew with a touch of canteloupe in the aftertaste. The only classic flavor that is missing is the grassy element (New England is better for this). The wine is light enough, refreshing and also holds a nice minerality to it.

With Food: Fish, salads, fruits and chicken. Do not barbecue with this wine. It will also work without food, slightly chilled, on a hot summer day.

$8.04 for 2 at the BevMo 5¢ Wine Sale! (Check your local store for availability)

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Bad News First: Can’t find anything bad. We suppose if you hated white wine then this would be bad, but that’s not how we roll here at WW.

Now the Good: Delicious and a party wine? This can’t be! It’s true; this wine can be enjoyed anytime and with practically anything, though a decent steak deserves a red. This Sicilian white is a five way blend of 20% Chardonnay, 5% Fiano, 60% Grecanico, 5% Sauvignon and 10% Viognier. Smells fantastic (you can smell the oranges that grow so well on the island), but once you roll it around in your mouth, you’re taken away to the tropics. Pineapple grilled over a charcoal flame, with small bit of coconut at the end. Closest wine to a pina colada we’ve ever had, but not sweet or over the top. The wine is not dry, so even newbies will enjoy it in favor of the oft-served Riesling.

With Food: Like we said before, this wine is versatile, but we suggest having it at the beginning of a meal, with finger foods, etc. Try seafood or fried items with it (shrimp cocktail, fried artichokes), or combine the two by serving crab cakes with it. If you aren’t moving on to bigger, bolder reds at some point during the process of your meal, then by all means, drink this in the beginning, middle and end.

11.67 at Petrock’s Liquors

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