Ever get invited to a holiday or wine tasting party and need to bring the hosts a gift…but have NO idea what to bring them?   Well, this is the episode for you!   The Som gives you 10 great wine suggestions to give your party hosts.

Featured in today’s show:

• L’Ecole No 41 Recess Red from Columbia Valley in Washington
• 2006 Hey Mambo “sultry red” blend from Don Sabastiani & Sons in Sonoma, California
• Vollereaux Champagne from northern France
• Chateau d’Orignac’s Pineau Des Charentes from just north of the Bordeaux region of France
• 2005 Côtes-du-Rhône from Chateau Beauchene from, again, France
• Bosquet Des Papes’ Chateauneuf du Pape from, no surprise, the Rhône Valley of  France
• Gigondas from Domaine De Cassan from….what do you know…, the Rhône Valley (see any themes developing here?)
• Quady’s Essensia late harvest Orange Muscat from Madera, California
• R.L. Buller & Sons Tokay from Victoria, Australia
• Quinta do Noval 10 Year Tawny (nummy!!) from Portugal

Recommended food pairings from the Som:

• I think the marinade on this chicken sounds great and very easy.  Pounding out the chicken breasts seems unnecessary to me but try it both ways and let me know.  Anyway, the L’Ecole 41 Recess Red should soar with this dish.  Mild but flavorful chicken with a subtle kick of smoke from the grill and heat from the chili powder I believe would meld wonderfully with the L’Ecole’s red fruit, chocolate and just enough acidity to make it food friendly.
• Honestly, almost any quiche recipe would work great with the Vollereaux Champagne, but I really like the brown mustard idea in this one.  New Years Day brunch anyone?  Egg and cheese recipes need a wine with a great zip to clear the pallet of that thick, mouth coating conglomeration in your mouth and nothing works better than a great sparkling wine.  What better way to start your year that with quiche and Champagne!
• Enjoy the Pineau Des Charentes with conversation as an aperitif including strong cheeses (ya know, pungent-blue veined types) and assorted nuts.  Or have it as an after dinner drink to aid digestion…along with a cigar and (if necessary) unbuttoned pants.

Featured in today’s show:

• Quinta do Noval Fine Ruby Port from Portugal
• Quinta do Noval Tawny Port…also from Portugal (go figure)

Recommended food pairings:

• Pair the Ruby with any decent, blue-veined cheese (like stilton)
• For the Tawny, go for either creme brulee or pecan pie

Featured in today’s show:

• 2007 Picpoul de Pinet from the Languedoc region of France
• Pavao Vinho Verde from the Minho region of Portugal
• 2007 Chateau La Baronne Rose also from the Languedoc-Roussillon area in France

Recommended food pairings:

• Grab a bottle of the Picpoul and serve it with some shrimp and grits
• Buy yourself a case of the Vinho Verde, and have some friends over for scallops provencal
• Here’s a classic recipe to pair up with the Rose; the BLT