Issue link: https://www.e-digitaleditions.com/i/1037369
82 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2018 Burgundy. The wines also have an appeal- ing freshness and silkiness that customers respond to and are very versatile in terms of pairing with food. If I'm bringing a red wine to a dinner party and I don't know what's being served, it's most likely going to be a Côtes du Rhône." Buchanan attributes his clients' love of Côtes du Rhône blends largely to the wines' nuanced avors. "In the reds, the Grenache brings a soft fruitiness while the Syrah packs a punch on the nish with its dark fruit and spice without overwhelming oak inuence," notes Buchanan, who nds that blends of these varieties almost always have broad appeal. And when it comes to Côtes du Rhône whites, it's all about their freshness and perfume: Buchanan says he loves when customers who insist that they "never" drink white wines try Côtes du Rhône bottlings of Roussanne, Marsanne, Grenache Blanc, Clairette, or Viognier for the rst time—it "almost certainly won't be their last," he adds. Considering the amount of Côtes du Rhône producers increasingly farming organically or Biodynamically, Buchanan credits the region with elevating the interest of customers willing to dive deeper into conversations about the grape-growing process. In addition, "the majority of these wines are at a friendly price point, [so] they can also serve as a gateway experience to higher-end Rhône Valley wines," he explains. I ask Buchanan to think outside the box for a moment: If Côtes du Rhône wines express the terroir of their region, I wonder if he'd ever considered which Côtes du Rhône wine best matches his personality. Ever the affable good sport, he plays along: Noting that one of his current favorites is the 2014 vintage of Château La Nerthe Les Cassagnes Côtes du Rhône Villages, Buchanan says he revels in its "spicy bouquet, red and black licorice, pleasant herbaceousness, aromas of cracked black pepper, and bit of leather." "It is complex yet elegant and not at all ashy," he continues. "I nd that the dynamic prole of this wine complements my own diverse interests as an attorney, automobile acionado, wine collector, and wine-shop owner. I see myself as a person who appreciates depth and complexity while at the same time recognizing that those qualities can coexist perfectly along with elegance and simplicity—which I believe to be the case with La Nerthe's Les Cassagnes." City Winery, Chicago's Goldilocks of Wine If you haven't been to a City Winery by now, you're missing out on the ulti- mate trifecta for every enophile: music, food, and, of course, wine. Rebekah Mahru is the Beverage Director for City Winery's two Chicago locations (others can be found in New York, Nashville, Atlanta, Boston, and Wash - ington, D.C.), with the agship located in the city's bustling West Loop. Within her role as Beverage Director, Mahru also manages the establishment's wine events, which span from "very formal tastings" on specic regions to more "inventive" gatherings like a Harry Potter–themed wine dinner and "a scary story and wine-pairing event" in the lead-up to Halloween. "What's fantastic about the com- pany is it has what I enjoy calling Geneva Wine Cellars' Top Food and Wine Pairings Famille Perrin 2016 Nature Côtes du Rhône Buchanan says his shop is a "big supporter" of Famille Per- rin wines due to the company's commitment to organic winemaking practices. This label expresses fresh notes of crushed dark fruits and the characteristic garrigue of the Rhône. It's a fun everyday wine which pairs perfectly with Mediterranean dishes: For a twist on the traditional pairing of roasted or grilled lamb, serve Moroccan lamb kefta tagine. The wine picks up on all the herbs and spices in the dish. Château de Beaucastel 2015 Coudoulet Rouge Côtes du Rhône This wine shows dried herbs, tart fruit, tomato leaf, and a hint of mint with moderate tannins. A delicious pairing would be a hearty root veg - etable stew with plenty of parsnips, beets, and carrots over a bed of quinoa or couscous.