HOLIDAYS
HOLIDAYS
Michael's NY has a wide selection of fine wines available for every diner. The 52-page wine list features 8,000 bottles of wine and has been given an award of excellence by Wine Spectator magazine, awarded to only 800 restaurants across the country, among other notes of prestige. Though the wine list seems intimidating, the woman behind it is not-Perkel eagerly introduced this wine amateur to the world of Merlots and Pinots.
Even though your own cellar may not be as extensive as Perkel's, don't fret. There is no such thing as a "bad" wine, she said, but there are wines that are maybe less interesting.
Learn how to dissect your wine and expand on your wine knowledge the way the big shots do.
If you ever find yourself in New York City, it's a safe bet that your taste buds will be dazzled by the wine selection of Michael's NY where the wait-staff is friendly, the decor is modern, and, hey, it's a good place to spy for Celebrities, too!
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- The fruits in the wine are fresh
- There's an earthy and leathery quality in the wines
- You can taste the spices
- There's more acidity to the wine.
Wines Over the Hill
- They're flat: it's like drinking flat water
- The fruit flavors are stewed together.
- You can't taste its acidity anymore.
Like with people, it all depends on the wine. A Cabernet Blanc could show its full potential within the year of its production, whereas a higher quality wine takes over five years to taste its full potential.
Red Wines from Burgundy
Perkel enjoys the red wines from Burgundy. In Burgundy, there's a large number of farmers creating the same type of wine in a plot of land. Thus, despite being from the same plot of land and farmed in the same year, the result is that each bottle of wine tastes different.
- LA's choice of California Reds: Au Bon Climat in Santa Barbara, and Pinot Noirs from Sanfrod & Benedict vineyard.
White Wines from the Rhone Valley
She enjoys the Rhone Valley's Viogniers, which she are very floral and aromatic - a quality of French wines.
- LA's choice of California Viognier: Arrowood Vineyard Viognier ($30)
We know that it can be difficult for someone to pick a wine from an extensive wine list. From the Burgundies, Bordeaux, Chianti, and all, you're bound to be a little baffled.
If there's a sommelier (or even the educated wait staff like those at Michael's), always ask their advice. They'll simply ask you what wines you've had before, and from there, they'll help you out.
If you insist on trying to pick something without anyone's help, L.A. suggests you look for a wine that's not in retail-something new for you. After all, she tries to stock her wine cellar with new and different wines. It's the wide variety that makes choosing from a wine list fun.
- If you can't finish a bottle of wine after opening it, vacuum the air out.
- Once oxygen touches the wine, it degrades quickly. Imagine: if it takes years for a bottle of unopened wine to go past its prime, it all happens within a matter of days in an unopened bottle.
- By the 3rd day, wine can get stale, and lighter wines are gone by the second day.
- Prepare different wines to accommodate all the variety in tastes.
- Be sure to think about the menu and choose accordingly.
- Sauvignon Blancs are good white wine choices because they're not very aggressive, meaning it won't over-power your meal.
- Pinot Noirs are good red wine choices because of their versatility to go with many dishes.
California Wine Picks:
and Grapes: Pairing
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