Samantha Capaldi of Samantha Sommelier is here with some of her favorite wine recommendations perfect for Thanksgiving! To learn more about Samantha Sommelier and virtual or in-person wine tasting visit her on instagram @samanthasommelier, or samanthasommelier.com
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00:00 Welcome back to our daily makes.
00:02 I'm with my favorite small yay, Sam.
00:05 (laughing)
00:06 You know, the thing was, I was like,
00:08 oh, do I have something written?
00:09 I'm like, no, it's Sam and I.
00:11 There's nothing ever written to introduce you.
00:13 - Don't dare give me a script.
00:15 It's not gonna work.
00:16 - I'll give us one we're not.
00:18 They also give us a lot of time.
00:18 - They don't really go rogue.
00:20 I feel too controlled.
00:21 - There it is.
00:22 Well, we're going rogue with picking out the wine here
00:24 for the Thanksgiving time
00:25 because it's very important what you bring to the dinner,
00:28 which is kind of neat, but Sam, I'm sorry.
00:32 I've been wanting to do this.
00:33 Say your last name again for me.
00:34 - Capaldi.
00:35 - Capaldi, 'cause I just know Sam the small yay.
00:37 - Oh yeah, you've been my last name for like three years.
00:39 - Exactly, so, all right, Capaldi, there you go.
00:42 Sorry, Sam.
00:43 Let's get into wine because red, white, or sparkly, right?
00:46 - Yeah, I feel like we just kind of overthink
00:48 the Thanksgiving wines where I don't think
00:50 we need to go crazy about it.
00:52 I think you should drink the wines that you normally drink
00:54 that you love while still kind of relating
00:56 back to the table.
00:57 So red, white, whatever floats your boat, yes.
01:00 I do want to say we want to have a Chardonnay for sure.
01:04 Chardonnay is always going to go with like your roast turkey,
01:07 creamy dishes, I'm a big mashed potato fan,
01:10 stuffing gravy, all of that stuff.
01:13 It literally screams Thanksgiving.
01:14 So if you needed one white wine, Chardonnay.
01:17 This is by Geyser Peak.
01:19 I love them, the winemaker, her name is Jessica.
01:21 So you know me, I love my woman made wine.
01:23 - You do.
01:24 - They're based out in Napa.
01:25 So, but don't be afraid, it's not that overly oaky chard,
01:28 just has a little kiss of oak.
01:30 So a nice little creamy texture, nothing too crazy.
01:33 - I love it.
01:33 Okay, since we're staying on the whites kind of,
01:34 what do we have here next to it?
01:35 - Sauvignon, you know Sauvignon, right?
01:38 You're not a huge white wine fan.
01:39 - Yeah, no, no, I'm not red, I'm white.
01:41 I'm huge white.
01:42 - Oh, I always get it mixed up.
01:43 - Yeah, I'm huge white.
01:43 - Okay, so you know Sauvignon Blanc then.
01:45 - Yeah, Sauvignon.
01:46 - Okay, cool.
01:47 So this is a Napa style Sauvignon,
01:49 meaning it's a little less like grapefruity,
01:52 citrus bomb that New Zealand can be.
01:54 But that's a good thing, especially for Thanksgiving.
01:56 You don't want it to be a total fruit bomb overpowering.
01:59 The food's the star of the show, right?
02:00 Wine's just there to compliment, get you drunk.
02:02 That's all that matters.
02:03 - Well, that's what I was gonna say.
02:04 Is this the one I could sit there all day long
02:06 while they're arguing? - This is your orange pounder.
02:07 - Yeah, that's what I'm saying.
02:08 While everyone's arguing over, you know,
02:09 the potatoes and the green beans and stuff,
02:11 I'm just like, mm. - You're not doing
02:12 anything to help, you're just sitting there drinking.
02:14 - No, just drinking. - Yeah, same.
02:15 - Let's move to the reds.
02:16 - So a big Cabernet.
02:18 So this is probably the most crowd-pleasing Cabernet.
02:21 I feel like no matter what,
02:23 people like their California Cabs.
02:25 So I wanted to make sure I included it for Thanksgiving.
02:27 It's also not gonna be too tannic.
02:29 So you know those textures I always tell you about,
02:31 that coat your mouth?
02:32 That's probably why you don't love red wine.
02:34 'Cause it gets really dry. - No, no, different reason.
02:35 - Oh yeah, 'cause you had boon, would you have?
02:37 - No, no, no. - You were puking?
02:39 - I ended up in Miami one night.
02:40 - You went to jail? - No.
02:42 - I thought it was the night you went to jail.
02:44 - No. (laughing)
02:45 Anyways. (laughing)
02:48 - Are we not allowed to say that on TV?
02:49 - I didn't go to jail, I woke up--
02:50 - It was a joke.
02:51 - I know it's a joke, no, I woke up in Miami.
02:52 - It's a joke, guys, don't take it that seriously.
02:54 - I drank red wine and woke up in Miami.
02:56 I don't know, from Arizona, Miami.
02:57 - All right, we don't know the details, it's fine.
02:57 - We won't get into it, all right, there we go, all right.
02:59 - We also wanna do a Pinot Noir,
03:01 which is another red wine, and it's light, right?
03:03 So as much as the Cab is big, lush, juicy,
03:06 we wanna also have a light, versatile Pinot Noir.
03:09 It's gonna go with everything on the table as well,
03:11 including your turkey.
03:12 So kind of breaking the stereotypes
03:14 that red wine can't go with white meat.
03:16 It can, but also if you're a dark meat fan,
03:18 I feel like that just sounds weird.
03:20 - Let me ask you about the reds.
03:21 Can you chill the reds?
03:22 - Yes, I am pro-chilling red wine,
03:25 and I know 'cause we live in Arizona,
03:26 I get asked that a lot, especially during summer,
03:29 but a red wine lightly chilled
03:30 is actually more enjoyable for the table.
03:32 So put it in your fridge 20 minutes prior,
03:36 give it a light chill.
03:37 - All right, and of course, a little sparkling wine.
03:39 - Yeah, so of course, I gotta throw faffin,
03:41 when in doubt, bubbles.
03:42 So kind of going back to that porch pounder
03:44 that you could drink prior to the dinner,
03:47 this is the wine, a good aperitif cleanses
03:50 your palate, gets you ready for the meal ahead,
03:52 gets you salivating, ready to go in for the appetizer.
03:55 So I always recommend a sparkling wine,
03:58 no matter what the occasion.
03:59 - And you said go back, so Boone's Farm
04:01 is okay to drink during Thanksgiving?
04:03 - Yeah, you ask me that every time.
04:04 If that's your cup of tea, you drink your Boone's Farm.
04:07 - That's the go-to, strawberry here.
04:09 There we go, we did a lot there.
04:11 So hey, really quick too,
04:13 have you ever had 5,000 year old wine before?
04:16 - No.
04:16 - So they just found a bottle--
04:18 - In Croatia?
04:18 - No, in Egypt, so in a tomb.
04:21 - I read a story about the same thing, but in Croatia.
04:23 - Oh wow, so how much would that cost
04:25 to take a little bottle?
04:26 - 5,000 year old wine?
04:28 I have no idea.
04:29 - No?
04:30 - It depends on who, like is someone being nice
04:32 and just being like, "Sam, I love you,
04:33 "I want you to try this 5,000 year old wine."
04:36 Yeah, it's usually a hot chop.
04:37 - What do you think it tastes like?
04:38 I mean, have you ever, what's the oldest wine
04:40 you've ever had?
04:41 - 1993, my birth year, yeah.
04:42 - That's it, that's the oldest you've ever had?
04:44 Okay, nothing older.
04:45 - Yeah, do you have an older one that I could try?
04:47 - Well, maybe.
04:48 - Can I?
04:49 - Boone's Farm, 1980.
04:50 - Okay, all right, so the question though,
04:53 you're asking like what would happen?
04:55 Best case scenario, it would just be overly aromatic,
04:58 flavorful, everything that was negative in the wine,
05:01 whether it was acidity, tannins,
05:03 would just shine through so soft and smooth.
05:05 It would be really rich and it would also look really weird.
05:07 Red wine actually gets really light over time,
05:10 so it'd probably look like orange, brown,
05:12 kind of gross like cloudiness,
05:13 but it would taste amazing, hopefully.
05:15 - Well, there you go.
05:16 Life's short, drink your wine, don't age it.
05:18 - Sam Smolye, you know what you can catch her,
05:21 of course, online.
05:22 There goes information on the screen.
05:23 Call up for some great holiday ideas for your wine.
05:27 So there you go.
05:28 - Thank you, Sam.
05:29 - Thanks, Sam.
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