News From Pigeon + Friends: Thanksgiving Cellar Sale
News From Pigeon + Friends: Thanksgiving Edition Cellar Sale
Thanksgiving Is Coming, Bringing A New Cellar Sale
The days are shorter, the air is cooler, and as strange as this year feels, the holiday season is upon us.
First is our Thanksgiving Sipper Pack. Articles are written every year about what to drink at Thanksgiving dinner. The question really is what to drink while you are cooking it, then eating it, and then eating the leftovers of it – especially this year as we all get together in smaller groups and have even more leftovers than normal! Turkey itself only informs the wine choice so much, as pairing for the turkey alone is like pairing for roast chicken… it is pretty open-ended. When we selected these six wines we thought about more than turkey, we thought about the season and the traditional side dishes, and the fact that over the days you might be preparing for Thanksgiving, and days enjoying the leftovers you might want some variety that will still work with all those foods. Think of this Sipper Pack as pairings for the entire Thanksgiving week.
Next is a 3-pack of fancier wines for the Thanksgiving week. When you have a big crowd to feed and pour for it can inform your wine picks. We all have the relative that fills their glass to the tippy top and will happily guzzle Franzia’s finest or a first growth interchangeably. This year though many of us will be enjoying our turkey and trimmings with smaller groups, so why not have some wines that will go great with the traditional meal, but also dress it up a bit. Each of these wines will be great with the Thanksgiving meal, but also will make a great progression from popping that champagne cork in the afternoon, to sitting on the couch after dinner and sipping on the last of the red.
TO ORDER select your wine bundle of choice, follow the steps to securely order your wine. All payments will be processed ahead of time through our website.
Once you order they will be available for pickup at Le Pigeon Tuesday through Saturday, beginning on Thursday, November 19th, from 12:00pm to 4:00pm. You can pick them up from our front door, or we can bring them out to your car. If those times do not work for you, please let us know and we can arrange an alternative. Shipping is available as well. Please call after placing your order.
We are all in this together, and when you’re drinking good stuff, well hey, you’re keeping it classy.
Riesling, Sunnyside Vineyard, Biggio Hamina 2012, Willamette Valley
After working for years for some of Oregon’s best wineries like Elk Cove, Patton Valley, and Beaux Freres Todd Hamina started making wine under his own label in 2007. He makes wines in a “bare bones style” trusting the quality of fruit from the growers he partners with. Todd recently opened up his library to us, and we’ve been enjoying working with some lovely wines with a bit of age. Mixed into the stone fruit aromas are hints of kiwi, lime zest, spice, and just a touch petrol with the age. It is medium weight and with lovely bright acidity.
Roussette de Savoie, Eugène Carrel, 2018
The Savoie is a picturesque alpine region located in Eastern France right by the Swiss border. Roussette de Savoie wine is produced 100% from the Altesse grape which has been planted in the area since the 14th century. Altesse used to be referred to as Roussette because the grapes take on a russet hue when ripe. This wine is fermented and aged in stainless steel on its fine lees which helps impart lovely texture. It smells of ripe lemons, peach, and wild flower honey. The palate is a little weighty, but balanced with freshness.
Petit Gris Rosé (Pinot Gris), Domaine Dyckerhoff, 2018, Reuilly, Loire
The Dyckerhoff family emigrated from Germany to France in the 1960s and settled in the tiny region of Reuilly in the Loire valley (about an hour west of Sancerre). Much of the land in the area is used for grain cultivation but there are some large rocky outcroppings of limestone and clay that are well suited for grape growing. This Pinot Gris looks and drinks like a rose. The Domaine allows the grapes to stay in contact with their skins for a short period of time before pressing which extracts some color and body from the grapes. This wine smells of cranberries, spiced pears, stones, and has a very crisp finish.
Viognier (Orange Wine), Peach Skin, Dionystic Wines, 2019, Willamette
Jeff Vejr has been a fixture in the Portland wine scene for over a decade. When he is not pouring a golden hued Georgian wine, or 20-year-old Napa Merlot at his subterranean wine bar Les Caves he can be found making wine from a collection of sites under a myriad of his own labels. This Viognier is sourced from Deux Vert Vineyard in Yamhill and the fruit spends 24 hours on its skins before being pressed off in neutral oak and acacia barrels. The name says it all…aromas of peach skins, orange marmalade, and star anise burst from the glass and coat the mouth only to be refreshed by a vein of acidity and structure.
Kékfrankos, Balf, Franz Weninger, 2018, Sopron, Hungary
Franz Weninger grew helping his father make wine in the Burgenland region of Eastern Austria. His father had always farmed organically and as Franz came of age he implemented biodynamics in the vineyard and updated some of the winemaking techniques in the cellar. In 2000 the family purchased 22-hectares just across the Hungarian Border in the region of Sopron. The Kékfrankos grape originated in Hungary but is also widely grown in Austria as Blaufränkish. This bottling is brighter and fresher than its Austrian counterpart, and smells of red cherries, plums, dark flowers, and licorice.
Corbières, Les Fournas, Saint Croix, 2017, Languedoc-Roussillon
Jon and Elizabeth Bowen (both originally from England) made wine in almost every corner of the world before setting up their own domaine in Southern France. This wine comes from a single vineyard has the ruins of a centuries old furnace, hence the name Fournas. The blend is 40% Carignan with the remainder split between Syrah, Grenache and Mourvèdre. The organically farmed grapes are co-fermented and aged in tank for 18 months. The wine smells of black currants and tobacco but has lots of juicy red-fruits on the palate. A big wine that won’t overpower the Thanksgiving goodies.
Brut, Cuvée Sainte Anne, Chartogne-Taillet, NV, Champagne
This is one of our favorite all around yummy Champagnes, and admittedly we are not alone in that. The wine is soulful and giving and at the same time shows great complexity and depth. There are notes of orchard fruit, Meyer lemon, spice, and a subtle pastry note that is finer than just toasty. As it unfolds fine bubbles and acidity balance the mid palate texture and having you raising the glass again. 50% Pinot Noir with 40% Chardonnay and 10% Pinot Meunier. 60% is from the 2017 vintage with the balance coming from the prior two years. The wine spends 2 years en tirage before being disgorged.
Chassagne-Montrachet, Les Perclos, Domaine Sylvain Langoureau, 2018, Burgundy
This is one of our favorite growers, who is still “under the radar”-ish. His small domaine consists of 10 hectares with plots in Meursault, Puligny, Chassagne, and predominantly in St Aubin. We love the zip and drive of his St. Aubin’s, but for the big Thanksgiving meal we wanted a wine that had a tad more richness (but is by no means flabby). Sylvain’s Chassagne Montrachet, Les Perclos is perfect. Les Perclos is a parcel in the north of Chassagne, but a little lower on the slope. This site has deeper clay over the limestone. Sylvain allows grass to grow between the rows. This additional competition forces the vines to grow deeper roots, ending them through the rich clay to the bed rock, limestone, below. Sylvain thinks this in turn brings freshness and minerality to the wine. This wine shows a nice contrast between rich, almost silky fruit and medium bodied weight and saline acidity to follow.
Corbières, Campagnès, Maxime Magnon, 2017, Languedoc-Roussillon
Maxime Magnon is a Burgundian, who was not born with hereditary rights to a domaine, but knew wine was to be his life. He studied under Jean Foillard in Beaujolais where he learned to champion terroir-driven fruit, and to practice a hands-off mentality in the winery. He then headed south where he was able to purchase some prime parcels of old vines from abandoned plots. He farms organically and brings forth wines of warm sun and cool breezes. Campagnès is his top bottling, it comes from a single-vineyard plot of 100-year old Carignan and is aged in used French oak. Dark and red fruited, floral, and mineral-driven. It has power and structure, but a delicacy to the tannins and freshness all around.