Every year, I hold our Christmas party at Peter Luger's. This year, it'll be at a French restaurant and I am bringing the wine. My employees all like wine, they say, but know nothing about it. I figured we'd start with a bottle of Champagne.

Next, what white wine do you think is more likely to be appreciated- a New Zaland Sauvignon Blanc, a Pinot Gris (with or without some seetness), a big oaky California Chardonnay, or a relatively unoaked Chardonnay from California or Oregon?

For the red, I thought I'd bring a magnum of a 2000 Chehalem Reserve Pinot Noir? Do you think that is a good choice, or are they more likely to appreciate a Zinfandel or Cabernet/Merlot blend?

I figured we'd finish with some Phelps Eisrebe.

Out of the choices you offered for a white, I would probably prefer the NZ SB. However, a newbie might be put off by the whole grassiness & cat pee thing. Likewise, I prefer Chards that are not heavily oaked but I think newbies like the whole oak thing. Therefore, I would probably go with the oaked Chard. The choice of a Pinot would be good because I think that would also appeal to those that are primarily white drinkers. However, doesn’t the Chehalem Reserve tend to be rather “big” for an Oregon PN? The positive about the Chehalem is that it would appeal to those that drink primarily reds and you also have yourself to think about.

If they are your typical "for the masses" wine drinkers... hands down I'd go with a slightly sweet Pinot Gris. Your choice of the PN would be perfect.

I deal with newbies all the time, and respectfully, have a slightly different take than Altaholic.

I think newbies would like the citrus aspect and bright flavors of a N.Z.S.B. Most newbies tend to focus on the big bold flavors they can identify. Chards, everybody has had one, but SV is different, light, and a good way to start.


For reds, I like the Chehalem a lot, but to grab a newbies attention, I'd grab a Zin over a PN. A good Aussy Cab/Merlot blend is good too.

What time's the party??!!

Agree with mwagner on the PG.

Thanks for the advice. This is a party for newbies, but you'd certainly be welcome. It's two weeks from tonight.

I would choose a Pinot Gris or an unoaked Chardonnay. Even for some new to wine, a lot of oak is really not appealing.

It sounds like you are good to your employees.

I agree.

quote:

Originally posted by Een:
I would choose a Pinot Gris or an unoaked Chardonnay. Even for some new to wine, a lot of oak is really not appealing.

It sounds like you are good to your employees.

Board-O,
How are you?
I think, to some degree, it depends on how "newbie" they are. That is, in general, have they just moved beyond White Zin and Yellow Tail? Or are they at that more advanced "newbie" stage where they're really showing an interest in what they're drinking -- searching out recommendations and trying new, different stuff?
If the former, just go with what you like to drink, because they won't be paying much attention in any case. If the latter, I'd still recommend going with whatever you enjoy, because then they'll get to try something good and interesting that will add to their burgeoning range of wine knowledge and appreciation.
Personally, if I was going to a French restaurant, I'd probably bring something like a Sancerre to start and a reasonably priced Burg for the red, rather than new world wines... Most "newbies" have likely tried a NZ SB and maybe even American Pinot. French whites and Burgundy might be the thing to get them to branch out....
Just a thought.
I'm sure the dinner will be great.
Have a wonderful holiday!
Michael

Board-O,

Given that they are youremployees, they must know something about wine. If not, you'll teach them by serving something other than the usual.

Since it's a French restaurant, why not French wine? You can even do it from lesser know regions as a twist. How about a Alsace Pinot Gris and a Southern Rhone? If that proves difficult, you can serve South American wines (SB and a Malbec), Australian, etc.

What did you serve when you had the parties at Peter Luger's?

Neil

I think white cotes-du-rhone could offer a good drink alone and with food wine that's pretty approachable, as well as a white Italian (tocai friulano?) Or even a muscadet. I think the very oaky or the new world SB are perhaps too distinctive for some. There's also French chards, which are relatively approachable in the cheaper range. For reds, I thinks PNs that aren't too big, or blends are also reasonable. It's hard to want to serve something reasonably priced, that you can be satisfied with, and that newbies won't have to work too hard to appreciate!

Have fun!

I think a reasonably priced Sonoma Chard is a good idea. I find the Dreyer Sonoma chard a good bang for the buck. For the red, I like the pinot noir. For a good twist go with a Spanish OV red blend.

IW

IMHO...SB can be a little thin and acidic for most newbies...especially following Champagne.
Alsatian PG or Gewurz would be my vote.

Thanks. I appreciate all the advice. I guess I'll skip the Pinot Noir. I think they'll like a bottle of Champagne to start off. The Duvall-Leroy Brut is extremely good. Many of you seem to think they'll go for easy-to-appreciate wines. It seems most of you feel newbies want immediate gratification rather than subtlety. I didn't really look at it that way, but I'm thinking you may be right.

At Peter Luger's, it was a drink and then draught Becks.

Most people are surprisingly suggestive. I still consider myself a newbie, although I have been exploring wine for about 2-3 years, I am just starting to develope a refernce for the varietals and regions. Being a newbie, I go to newbie events, and the wines that get the best comments, or the ones that most people rave about, are generally the ones that are suggested to be raved about. If you talk a wine up, give a little info about it, and then say it's very good, if people trust you for your opinion, in general, you can't loose. At the same time, I think it is hard for a newbie to pick up on subtlety you might find in a lot of european wines, but doesn't that go without saying? Also, most newbies don't typically buy european wine because the varietal is not on the label, and therefore may not be used to the higher levels of acidity found in most european wines (as compared to most american wines, generally speaking). In summary, if you go new world style, and talk it up, and you should be fine.

I agree that talking it up will make all the difference, and if you do, they will be more inclined to pay attenion to what they are drinking rather than just guzzle it down.

What if you made it a theme event, a wine tasting dinner? Then, you could serve what you would want to anyway, have a forum to justify talking the wines up a bit, and your guests might even get something out of it in addition to the great time that I am sure all will have regardless? Maybe they'll all catch the bug, and next year they'll come back with some suggestions of their own!

Also, I'm very surprised no one asked what you were serving...is it a fixed menu?

It'll be in a French restaurant and people will order from the menu.

Just from my experience with rookie winos. I have many in my family and workplace. A good fresh NZ Sauv blanc 05' or 06' would be my choice. Older, and they can be a little more grassy - still good, but the tropical zest the younger ones give works wonders with non winos who have been drinking pinot grigio their whole life.

It is always the bigger hit over other whites I open. Most fresh vintage NZSB can be sweeter than most Pinot Gris. If that's what you are looking for and the acidity is better IMO. I don't think they are superior wines to Pinot Gris, just easier to quaff IMO. I had a 2006 Oyster Bay SB over the weekend and it was almost Riesling sweet, much sweeter than a PG - again if that's what you are looking for.

I NEVER open Pinot Noir for newbies. One, I only open really good PN and two, many expect pure full bodied deep red fruit with their wine - it's just what they are used to. You need to have decent appreciation of wine with PN and the cheaper ones fall way short anyway. I assume you're not opening a blue slide ridge either and even then - they wouldn't be able to deal with how good that is. My rookies like all fruit and a decent % of alcohol.

Personally, I'd go Merlot or maybe a non hot and spicey Zin for the red.

What about "Real Newbies?" I've found if it's not sweet, they don't like it, or they they can tolerate a little dry wine just to be a part of the group, if they are polite. Has this ever happened to you?

quote:

Originally posted by Board-O:
Thanks. I appreciate all the advice. I guess I'll skip the Pinot Noir. I think they'll like a bottle of Champagne to start off. The Duvall-Leroy Brut is extremely good. Many of you seem to think they'll go for easy-to-appreciate wines. It seems most of you feel newbies want immediate gratification rather than subtlety. I didn't really look at it that way, but I'm thinking you may be right.

At Peter Luger's, it was a drink and then draught Becks.

quote:

Originally posted by Lorrie:
What about "Real Newbies?" I've found if it's not sweet, they don't like it, or they they can tolerate a little dry wine just to be a part of the group, if they are polite. Has this ever happened to you

Ridiculous

But so true! What can I say, there are still folks who think that white zinfandel is the king of wine or Morgan David. Wine is really new for lots of people who are used to fruit juices and sodas. That's how Sutter Home made the splash in the wine industry with white zinfandel.

quote:

Originally posted by Board-O:

quote:

Originally posted by Lorrie:
What about "Real Newbies?" I've found if it's not sweet, they don't like it, or they they can tolerate a little dry wine just to be a part of the group, if they are polite. Has this ever happened to you

Ridiculous

quote:

What can I say, there are still folks who think that white zinfandel is the king of wine or Morgan David.

Anyone who thinks White Zinfandel is the king of wine would not get invited to Board-O's Christmas party - they'd probably get fired for expressing such thoughts.

You are right, but I was speaking in general. I hate sweet wine, even dessert wine. I don't have a big sweet tooth. But, I've found a lot of America has one.

quote:

Originally posted by Hunter:

quote:

What can I say, there are still folks who think that white zinfandel is the king of wine or Morgan David.

Anyone who thinks White Zinfandel is the king of wine would not get invited to Board-O's Christmas party - they'd probably get fired for expressing such thoughts.

quote:

Originally posted by Lorrie:
I hate sweet wine, even dessert wine.

If you hate sweet wines you are drinking the wrong ones. You need to drink a good Sauternes, sweet German Riesling, Eiswein, Moscato, Vin Santo, etc.