Every week or so in ‘What to B When You BYOB’ we ask a local wine store to recommend a few good wines under $20 to pair with the food at a nearby BYOB restaurant.
This week, we talk to Jim Kuhner of Vestry Wines (65 Vestry Street) about what to bring to Franco-Caribbean neighborhood favorite Ivo & Lulu (558 Broome Street) a few blocks away.
NV Coteau du Pizy Touraine Sec Rose, Loire Valley, France ($15)
This rosé sparkling is made from the pineau d’aunis grape, which is native to the Loire Valley. “Bright and focused red currant fruit with a hint of classic black pepper make this slightly off-dry sparkling the perfect aperitif and will enhance the shrimp with cilantro chili butter appetizer,” says Jim.
2007 Shinn Estate Chardonnay, North Fork, Long Island ($16.50)
“Not your oak-bomb chardonnay, Shinn manages to extract minerality and freshness from theirs (made with organic grapes), while using only neutral oak barrels to promote a luscious texture on the palate without the usual side of butter. There’s plenty of snappy acidity here and essence of lemon zest to pair perfectly with the Poulet (roast chicken).”
2006 Huarpe Bonarda, Mendoza, Argentina ($10)
“While malbec gets most of the attention in Argentina, bonarda is quietly flying under the radar. [It offers] up tremendous spicy black fruits, soft and mature tannins in a full-bodied wine, with a rich texture that will satisfy your craving for huge reds and pair brilliantly with the boar and sage sausages.”
2006 Rosa del Golfo ‘Scaliere’ Negroamaro, Puglia, Italy ($14.50)
“From the heel of the boot, Negroamaro translates as ‘black and bitter,’ but while the color may be deep, the flavors are more jubilant and ripe without a hint of bitterness. More red fruits emerge here like raspberry and red currant with a subtle aroma of thyme and rosemary that will bring out the ginger and carrot-miso sauce in the rabbit entrée.”
2007 Guillot-Broux Macon-Cruzille, Burgundy, France ($17.50)
Normally white wine country, the Maconnais mostly grows chardonnay, but around the village of Cruzille, there are a few old-vine plots of gamay planted that produce a gorgeous earthy and smoky red berry perfume with intense slate minerality on the palate. Not only a wine-geek wine, this (organic) red will bring out the richness of the venison paté and the purity of the duck magret.”