Pix has created a do-it-yourself Wine Advent Calendar, to help you choose a wine for every personality you will encounter this holiday season.
This Advent Calendar will be updated with a new wine personality each day, for 12 days, so please check back every day.
Day 12: The insatiable traveler
“Fernweh” is the German word for wanderlust — but on steroids. It conveys a deep ache to explore distant places, something many are likely experiencing these days. Hopping a plane to Santorini may not be in the cards at the moment, but that doesn’t mean you can’t conjure up a similar mental space. For me, the antidote is a bottle of volcanic white wine from a sun-soaked island. Sipping on one of these bright, textural whites never fails to evoke relaxed, vacation vibes.
In wine, volcanic refers to wines made from grapes grown on volcanic soils. Some of the best-known volcanic wine regions are located on gorgeously rugged Mediterranean islands like Sicily and Santorini, and farther-flung outcroppings in the Atlantic Ocean, like Spain’s Canary Islands and Portugal’s Azores. These islands were all formed by volcanoes — and now, acclaimed wine regions have sprung up from the ashes.
Volcanic wines are appealing for more than their surroundings. The soils are prized in winemaking, imparting unique flavors and textures in the wines. Volcanic wines tend to be salty and mineral driven instead of fruit-led. They have bright acidity and layers of texture and flavor that evolve in the glass.
While uncorking a bottle may not cure fernweh for you or your wanderlusting guests, these wines will definitely brighten up a cold winter evening. And perhaps even inspire vacation plans for the year ahead. — Erica Duecy
Massimiliano Calabretta farms organically on the slopes of Sicily’s Mount Etna, one of the most active volcanoes in the world. He makes about 2,000 bottles a year of this Carricante, a grape variety that’s indigenous to Sicily. The wine is bright and vibrant with melon and honey aromas, and flavors of straw and almond. Most intriguing, the wine starts crisp and fresh then evolves with a rounded, silky texture and some weightiness.
Day 11: The Pinot Noir know-it-all
Is there any greater joy than discovering a new wine that just speaks to you? Such finds can be few and far between — especially for a Pinot Noir lover like myself, who’s on a budget. If money and access were no problem, I’d be sipping Domaine Dujac and Antica Terra with abandon.
Given that’s not the case, I’ve tasted far and wide in search of remarkable Pinot Noirs around the $50 mark. Some of my best finds have come from New Zealand’s Central Otago and Australia’s Yarra Valley. And I’ve uncovered transcendent bottles in parts of Oregon and California.
But I’ve never had an earth-shaking wine moment with a Pinot Noir from South Africa. Until recently.
At a fall portfolio tasting, I took one sip of Hamilton Russell’s Pinot Noir Hemel-En-Aarde 2020, and time slowed down. The wine was floral-toned, with earthy complexity and elegance that made me first think Burgundy. Yet there were spicy notes and a generous, silky texture that I associate with Pinots from Sonoma. I was captivated. What was this wine?
Fortunately, second-generation proprietors Anthony and Olive Hamilton Russell were on hand to tell me more. Founded in 1975, Hamilton Russell is one of the most southerly wine estates in Africa, located in a coastal area to the southeast of Cape Town. The estate is dedicated to regenerative and organic farming and strives to make world-class wines of “elegance, purity, and refinement,” according to Anthony Hamilton Russell.
In a season of giving, this wine is the perfect pour for a Pinot Noir know-it-all — a fresh discovery from an unexpected region. And I’m not alone in snapping up as many bottles as I can find. In his South Africa Special Report 2021, Master of Wine Tim Atkin awarded the wine 96 points and named it his Pinot Noir of the Year. Restaurants nationwide have also sought it out, from the Simon Pearce Restaurant in Quechee, Vermont, to Bern’s Steakhouse in Tampa, Florida. — Erica Duecy
Christine Geisler, general manager and wine director at the Simon Pearce Restaurant, is a fan of this wine for its singular expression of place. “It is not overly fruity, but rich, dark, perfume-y, and smooth with gentle tannins, and the classic South African earthiness and meatiness. The fascinating feature to me is the one-of-a-kind South African floral notes — fynbos, salinity, and stony soil. It’s so much fun to drink because it truly is a unique Pinot Noir.”
Day 10: The environmentally-conscious shopper
Climate change is one of the most critical topics facing society right now. Rising temperatures and warming oceans from burning fossil fuels, among other human activities, are already to blame for temperatures rising nearly two degrees Fahrenheit across the globe. Everyone on the planet could be a bit more conscious about their habits and how they may negatively affect the Earth.
While climate action crusaders have long preached about the harsh effects global warming will bring, it seems that more folks are getting on board and joining environmentally-friendly initiatives. Some people are already doing their part to reduce their carbon footprint by investing in goods, products, and services by companies that are also dedicated to fighting climate change. California’s Kendall-Jackson is just one winery that has made dramatic efforts to promote healthy environmentalism.
“We consider ourselves farmers first and believe the better the soil, the better the wine,” says Randy Ullom, Kendall-Jackson’s winemaster. “100% of our 14,000 acres of estate vineyards throughout the coastal California region are certified sustainable and feature solar and renewable energy and water conservation practices. Additionally, our vineyards are designed to have a minimal environmental impact, with over half of our total acreage left to grow wild and unfenced in support of biodiversity and the natural migratory routes of our diverse local wildlife.”
Along with its sustainable farming efforts, Kendall-Jackson is also making waves for carbon emission reduction. The company announced its Rooted for Good: Roadmap to 2030 plan detailing its plans to reduce its carbon footprint in half over the next 10 years. It certainly won’t be an easy task, but it’s one any environmentally-conscious shopper can support. — Janice Williams
This bottle of wine delivers a fresh and creamy taste of California. Kendall-Jackson uses Chardonnay grapes from its vineyards in Monterey, Santa Barbara, Mendocino, and Sonoma to create a smooth, medium-bodied wine full of floral and citrus aromas and a palate drenched in peach, gingersnap, and vanilla flavors.
Day 9: The cocktail drinker
Not everyone who drinks alcoholic beverages drinks wine. Strange but true.
This is hard for wine lovers to understand.
Beer drinkers who love the malty, bitter flavors of beer? Come on, wouldn’t they prefer a nice glass of yeasty, fresh-bread-aroma sparkling wine made with the traditional method?
Or people who drink things like vodka, a distillate that’s mainly ethanol and water. Why aren’t they drinking grappa, the grape-based brandy of Italian origin?
As for whiskey drinkers and other lovers of peaty, smoky aromas, haven’t they heard about wines affected by Brettanomyces?
The only tastes that wine hasn’t really catered for are cocktail lovers. And that’s because cocktail drinkers want flavors that wine can’t normally provide.
“I think cocktail drinkers are mostly excited about the range of flavors and taste experiences they can get in cocktails that aren’t necessarily present in wine,” says Erica Duecy, Chief Content Officer of Pix, and author of “Storied Sips: Evocative Cocktails for Everyday Escapes.” She says what cocktails have going for them is that they taste of things that are actually in them, “so when someone is ordering a cocktail, it’s a known quantity.”
In other words, if you order a strawberry daiquiri, you know what it’s going to taste like, because there are actual strawberries in there. “Whereas with wine, it’s harder to know what the taste experience is going to be like, because we use descriptors like minerally, or bright and fresh, that are harder to place,” she continues.
Until now, that’s been an insurmountable taste obstacle to overcome. There simply aren’t that many wines that taste like cocktails. And then came this natural wine. — Felicity Carter
Let’s get this out of the way first: the Italian maker of Calcarius, Valentina Passalacqua, is notorious. A couple of years ago, a major scandal broke over her head, when she was accused of potential complicity in the crimes of her father, who was arrested on charges of using illegal labor. But she was extensively investigated, including by the Norwegian alcohol monopoly Vinmonopolet, who found no evidence of complicity. It’s quite a saga. If you want to know more, you can read about it here.
As for the wine itself, it’s an orange wine, meaning it’s been fermented on skins as though it was a red wine. The tasting notes from the winery state that it has “aromas of spring herbs, citrus fruits (mandarin, orange), peach, apricot, and oriental spices.” Does it ever. Not only does it smell and taste like peaches and apricots, but because it’s unfiltered, it also has a fruit pulp texture. In other words, it tastes a lot like a peach Bellini.
Hand a glass of this to your fruit cocktail-loving friends. If this doesn’t convert them to wine drinking, nothing will.
Day 8: The Black, Indigenous, and people of color ally
The lack of diversity and inclusion has always been a problem in the U.S. However, it seems that since the widespread protests of 2020, more people are finally aligning and calling for equal opportunity for folks of all races and orientations.
There is still much to be done regarding diversity and inclusion in the wine industry, but there’s an easy way to show support: shop wines from BIPOC producers. There are dozens of BIPOC-owned and operated wineries in the U.S. and beyond that are worth exploring, like, for instance, Indigené Cellars, of which Raymond Smith, who was the first Black winemaker in Paso Robles, California, is the founder.
Smith makes wines that showcase the range Paso has to offer. More than 40 different grape varieties are grown in the region, and Smith experiments with many of them, from California staples like Pinot Noir and Chardonnay to Sangiovese, Malbec, and Grenache Blanc.
A few of Smith’s wines have also received critical acclaim. Along with winning various wine awards, many of Indigené Cellars’ bottles have received scores of more than 90 points from critics. Shopping for a cause has never tasted so good. — Janice Williams
Fruity nuances, earthy undertones, it’s all there in this blend of Sangiovese, Malbec, and Merlot. Alluring fragrances of strawberry spill out of the glass while the palate is a flavor bomb of fleshy black cherry, fig, and new leather. Fresh acidity and smooth tannins bring it together for a balanced, long finish. No wonder this wine was a Gold Medal winner at the San Francisco Chronicle Wine Competition and named Best in Class at the 2021 Central Coast Wine Competition.
Day 7: The wine investor
The man was hunched over the hole, like a fisherman on ice about to spear a fish. The hole was small and perfectly round, with a metal ladder fixed to its wall, leading into the earth. It wasn’t deep, though — if you climbed all the way down, your head would sit at floor level.
It may have looked unimpressive, but this was a very, very expensive hole, drilled into the floor of a London mansion, in an area that boasts some of the most expensive real estate on the planet. The hole’s walls were festooned with wine bottles, held in place by metal grips. While it was impossible in the dim light to make out their labels, there was no doubt the multi-millionaire crouched on the floor was proud of them.
“I only buy 100-point wines,” he said.
Which he’d probably done on the advice of a consultant. Because he himself was not a wine lover, as he freely admitted. He was someone who bought wine because, as a financier, he knew that wine investment pays off.
Wine lovers loathe people like this. Thanks to such investors and speculators, the classic wines of the world have ridden a wave of money, and become ultra-expensive luxury items available only to the very rich. The wines move from vault to vault, or sit in wooden boxes in bonded warehouses, unopened and unloved, until the moment is right to sell them for ever higher returns.
But, every so often, someone who hasn’t a clue wanders into this arena — and that’s when you can have fun.
Whoever advised the millionaire to buy 100-point wines certainly did, because such scores are no guarantee that the wines are good or that their value will rise.
You can do that too. Here’s how. — Felicity Carter
Armenia, in the Caucasus has, like its neighbor Georgia, a significant winemaking history; its Areni-1 cave complex is proof that wine was being made 6,100 years ago. While vineyards were neglected under the Soviets, who were only interested in brandy production, a new wave of entrepreneurs has moved in to create modern, innovative wineries. Zorah, one of the first, was founded in 1999 near the Areni site. This, their flagship wine, is made from Areni Noir, an ancient grape that’s been fermented in amphora. It’s a wine that tastes of blackberry and cherry, but with an earthy, rustic edge.
Now, don’t — under any circumstances — give a bottle of this to a wine investor. But if you happen to be entertaining such a person these holidays, pour a glass to the brim, hand it over, and mention that this wine made Bloomberg’s Top 10 Wines list in 2012. Also that it traded on the secondary fine wine market for the first time in 2021. With that pedigree, it might be an investment wine of the future. And then watch them panic at the thought that a potential investment wine is being drunk, instead of locked away in the dark. While you’re enjoying your own glass, of course.
Day 6: The sparkling wine obsessive
What’s hot in sparkling wine? Blancs de Noir Champagnes — made from Meunier. The grape is generally considered the underdog in the holy trinity of Champagne blends, riding backseat to the better-known Chardonnay and Pinot Noir. However, Meunier-based Champagnes are popping up on menus at wine-focused restaurants like One White Street in New York City, a concept from Master Sommelier Dustin Wilson.
Just last week, One White Street’s wine director Audrey Frick blind-tasted her team on Christophe Mignon’s ADN de Meunier Brut Nature NV, from Champagne’s Vallée de la Marne area. A Meunier specialist, Mignon hails from a long line of farmers and is known for employing a unique viticultural approach that fuses biodynamics and homeopathy with other natural practices. He works by the lunar calendar and uses minimal inputs in the cellar, including low- to no-dosage or sulfur.
The wine is perfect for a sparkling wine obsessive who’s looking for a novel taste experience. Says Frick, “Everyone praised the wine for having umami, savory, and red-fruited intensity that could hold up throughout a meal or be paired with richer comfort foods.”
So did her team of experienced tasters nail the wine? Most guessed it to be a Pinot Noir-based Champagne. “With the reveal, there was unusual light beaming from the team given they had guessed incorrectly,” she says. “These moments of discovery and joy are what wine is all about.”
This zero dosage 100% Meunier cuvée is expressive of red fruit, with savory and mineral notes. The wine is rich on the palate with balanced acidity, and a dry finish. Frick’s recommendation: “Save the zippy green apple-tinged bubbles for when the ball drops, and open one of these over dinner with family and friends or wrapping presents by the fire — or the YouTube-generated one, as will be in my case.”
Day 5: The cheapskate
Everyone has encountered this person at least once in their lifetime: the one who never wants to pay full price. They’re always looking for a deal or a discount, and bargain hunting is like a sport to them. It doesn’t matter if there’s a better quality product available — they’re not spending more when they can pay less.
Trying to pick out a wine with a frugal friend can be a challenge, especially when there are bottom-shelf bottles at grocery stores that have more appealing prices. But cost doesn’t always equate to quality when it comes to wine, according to Kendeigh Worden, the certified sommelier behind the wine education program The Grape Grind in Columbus, Ohio. Even big box retailers have bottles to discover that have both quality and value, like the Grand Selection Rapel Valley Cabernet Sauvignon, produced by Lapostolle Wines in Chile.
“This Cabernet has a really great flavor profile and great value for the grape,” Worden says. “It’s a really enjoyable wine for such a reasonable price.”
It’s also worth noting, Lapostolle’s Cabernet Sauvignon has a 92-point score, which means critics have deemed it an excellent wine. At just $12 a pop, that makes it a justifiable purchase for even the cheapest of shoppers. — Janice Williams
This nearly purple-colored wine is “grippy and bold with a lot of dark fruit,” says Worden. Made in the Apalta wine region in Chile, this medium-bodied wine has ripe plum and blackberry flavors with a sprinkle of cardamom and red paprika. The finish is acidic, long, and juicy with persistent plum nuances. “It’s a great example of how complex Chilean Cabs can be,” Worden says.
Day 4: The wine snob
John brought two bottles of wine for dinner. One that he handed to us, which went in the line-up by the wall, and another which he kept in a cooling bag at his feet. He only brought it out to top off his own glass.
Welcome to the world of the wine snob, the person who lives in terror that the nice wine they bring to dinner will be seized by the host and stashed away, never to be seen again. Or worried that it will find its way to the other end of the table, out of reach, leaving them drinking something of lesser quality.
Definitely the wrong person to invite to a Roman banquet.
I’d found a book called “The Classical Cookbook” by Andrew Dalby and Sally Grainger, full of recipes from ancient Greece and Rome. My roommates had pounced on it and decided to hold an authentic Roman feast.
Not so fast. The Romans, sitting at the center of a far-flung empire, had access to a vast array of exotic ingredients, which they used liberally. Finding the right spices and sauces, or credible substitutes, took weeks. As did finding a butcher who could supply goat meat.
But, finally, we pushed tables together to make a feasting hall, added 40 cloves of garlic to the sheep cheese, turning it bright green and fiery hot, and welcomed our friends.
I knew nothing about wine, but I guessed the bottles brought by my roommates’ guests, who were older, were acceptable for a dinner party. My own friends contributed the kinds of wines we drank at college: cheap, blistering, good for unblocking drains. In total, there were ten bottles of wine lined up against the wall.
The food, with its novel sweet-and-sour profile, was a hit. As the night got into full swing, John beckoned me over and poured me a splash of his precious red liquid.
It tasted like wine.
“It’s nice,” I said. He frowned, like I’d failed a test. The wine went back into the bag at his feet. He took the remains home.
The next morning, we discovered that not only did we have plenty of leftover food, but that nearly all of the wine bottles remained in their original place, untouched. We’d stumbled on the reason the Romans could feast for days at a time.
Like us, they probably believed they were gorging themselves, while actually eating very little. Their food was so rich, and so full of honey, asafoetida, and fish sauce, that even a few bites were filling and thirst-making; everybody spent the night gulping water.
Except John, who had determinedly plowed on with his fine wine.
He was the first and last true wine snob I ever met. And now, if I met him again, I would know exactly what to serve. — Felicity Carter
The owners of the López de Heredia winery, established in Rioja in 1877, have always been ambitious. Founder Rafael López de Heredia apparently said that he wanted to “sell wine to those who owned cars, wore ties, spoke English, and were connected to the Royal Household.” Today the winery is respected for its commitment to tradition, from using native yeasts and long barrel aging, to eschewing filtration. Made of Tempranillo and aged in oak, this wine offers complex aromas and flavors of cinnamon, nutmeg, orange, and tobacco. Often described as ethereal, it has an unusual melt-in-the-mouth quality — like drinking a cloud.
The reason it’s perfect for a wine snob is because on the one hand, it’s a renowned name. On the other, it’s pink, and pink wines have traditionally been disdained by wine snobs — not by the wider wine world, to be clear. But while the wine snob sits there, discombobulated, more wine for you.
Day 3: The calorie counter
On grocery store shelves these days, there are plenty of lower-calorie wines. The only problem? Most of them taste terrible. Thankfully, there’s one that’s actually delicious. And that’s a good thing because many imbibers are cutting back on calories and carbs to lose the Covid 15, while others are seeking out tasty lower-alcohol options.
Enter Sunny With a Chance of Flowers, a line of wines made in California’s Monterey County by the family-owned Scheid Family Wines, a certified sustainable winery. The brand’s Sauvignon Blanc, for example, has 85 calories in a five-ounce pour, with 9% alcohol, and zero grams of sugar.
Why does Sunny outshine its competitors in the low-cal space? There are a couple of reasons. “It starts with the fruit,” says Heidi Scheid, the company’s executive vice president who launched the brand. Some wines in the category start with bulk wine, while Sunny’s come from estate-grown fruit, allowing a higher degree of quality control. Then, instead of picking grapes early to achieve lower sugar and thus lower alcohol, Sunny’s grapes are harvested at full maturity. This gives the wines riper flavors and a heavier weight.
At that point, the wine is dealcoholized via reverse osmosis instead of the common spinning cone technology. “Reverse osmosis is a slower and much gentler process that gives us greater control and better preserves the flavor, texture, weight, and mouthfeel of the wine,” Scheid says. That explanation may be a mouthful, but it’s why you’ll want to take another sip. — Erica Duecy
This Sauvignon Blanc is refreshing and juicy with ample pineapple and guava aromas, and tropical fruit and grassy flavors. With lower alcohol and calories, it’s an excellent option for anyone looking to cut down on calories, carbs, or alcohol. I recommend it for holiday brunches and afternoon cookie swaps, when you want something festive and flavorful to sip but without the buzz that accompanies higher ABV wines.
Day 2: The new wine drinker
Sommeliers and wine educators often recommend Gamay as the perfect entry grape for new drinkers and those looking to advance their palates. I decided to test this theory out on Brandon, a longtime friend of mine who, at one point in time, would sooner drink dish soap than give a glass of wine an ounce of his attention. The 2019 presidential debates seemed like the right time to try and change his opinion. At every debate watch party, I brought along a bottle of Gamay from Beaujolais for us to try. And to my happy surprise, none of the wines received a grimace or negative comment from Brandon. He liked the pronounced aromas and the juicy red fruit flavor. But most of all, he enjoyed the easy-drinking nature of the wine. By the time the election results were revealed, he was ready to explore different varieties of wine and more complex bottles. — Janice Williams
This is the perfect wine for a novice, because it’s a recognizable brand that offers consistently fresh and juicy displays of Gamay. Act fast, though. Due to a very late harvest this year, Duboeuf could not ship wines to every region in time, so the 2021 vintage available in the U.S. is likely to run out.
Day 1: The conventional drinker
There’s a classic comedy sketch by British duo David Mitchell and Robert Webb, set in the kitchen where Webb is cooking a meal. Mitchell comes in and asks about the food, only to learn the upcoming dinner is vegetarian. “But I’m a meat eater,” he protests and points out that when Webb came around for dinner, Mitchell accommodated him by providing vegetarian food. “I thought you would return the effort,” he adds.
It’s a lot like trying to find a bottle of wine that will satisfy both a natural wine lover and a conventional wine drinker. Until you’ve sat in a restaurant with a natural wine lover who is frantically flicking through the 50-page wine list trying to find something to drink, while the hovering waiter glowers at you both, it’s hard to express how stressful this can get. Going to a restaurant that only serves natural wine with a conventional wine-loving friend is equally fraught, especially when he looks at the wine list in dismay and says “are you going to make me drink weird wine?” The natural wine lover wants wines made without any intervention; the conventional drinker wants to avoid some of the unusual flavors and taste surprises that can come with natural wines.
Natural wine critic Alice Feiring has solved this by devoting part of The Feiring Line newsletter to what she terms classic wines, which she defines as wines made naturally but with traditionally identifiable flavors, aromas, and textures, “which won’t flip out someone used to drinking conventionally.”
Her recommendation is below. — Felicity Carter
Contrary to popular belief, there are plenty of wines where the natural wine drinker can happily meet the conventional and both be happy. The wines from Catherine and Pierre Breton, who make wines in the Loire’s Bourgueil, are such beasts. Their pedigree as first-generation natural is impeccable; after all, these are the folk who started — though they quickly handed off — the most famous natural wine fair out there, La Dive Bouteille. They usually add a minute amount of sulfites to the wines but this Nuits d’Ivresse, French for drunken nights, cuvée has none. The 2018 vintage was a complicated year with a lot of mildew, but from great farmers like the Bretons came great wines. This is a round, savory wine with that Cabernet Franc earthiness and touches of blackberry with a velvet texture, lifted by a checkmark of ripe acidity. — Alice Feiring
This Advent Calendar is updated every day. To find out how to cater for the next wine personality you will encounter, come back tomorrow.