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:

• 2007 Angeline Pinot Noir from the Russian River Valley of Sonoma, California
• 2004 Pape Johannou Pinot Noir from Greece (more about Greek wine)
• 2006 Meinklang Pinot Noir from Bergenland, Austria

Recommended food pairings:

• For the Angeline, a very simple but elegant salmon with dill sauce recipe that would work beautifully with the light fruitiness, combined with the herbiness (the dill)and the higher acidity of the Angeline Pinot Noir to cut the fattiness of the salmon. Combine this recipe with a spinach, cherry tomato, goat cheese, or light vinaigrette salad.
• For the Meinklang, or actually ANY Burgundy (Pinot Noir) wine, here’s a classic French recipe. Coq-au-Vin is a dish born of necessity and convenience. There is a long tradition of these types of “one pot meals” in agricultural communities. They are dinners that are usually prepared and brought in one pot to the table (back in the day, they took them directly to the farm hands and workers in the field to eat). In Southwest France, they call them a cassoulet. Here in the U.S, think “casserole.” If you want to make it at home, it will cost you a day and a half of work. If you order it at a restaurant it will cost you at least $20. Enjoy!