52 Wines For 2013 (Plus Holiday Picks) Slideshow

"For pairing with hearty winter meals like braised lamb shank on a bed of wild mushroom risotto, fresh pasta and meatballs, roast beef, and seasonal stews, an easy solution is to pour a classic California zinfandel. A tasty example is the Ravenswood 2010 Zinfandel. Made with old-vine zinfandel and smaller portions of petite sirah and carignane, all planted by the Teldeschi family in the 1920s, this wine features powerful flavors of fresh raspberry, boysenberry, black cherry, red currants, cracked black pepper, cinnamon, vanilla, coffee, and a hint of smoke on the long elegant finish."

—  Christopher Sawyer, sommelier at Carneros Bistro & Wine Bar at The Lodge at Sonoma 

"Want something warm and toasty to snuggle up with on a cold night? With its spicy, intense red fruit and tobacco notes, this 2001 vintage is the first Reserva Especial of the century (the region's highest accolade for a Rioja vintage) and only the third time this designation has been received. [It's] aged in American oak, [and] a blend of mostly tempranillo with a bit of grenache gives this wine a vanilla, toasty quality that goes terrific with paella with chorizo and other hearty winter foods."

— Kristen Siebecker, certified sommelier and host of NYC Skillshare class, Popping Your Cork!

Gérard Bertrand "La Forge," Boutenac, Corbières, France – $70 "A delicious single-vineyard wine from the best region of Corbières, it is dark and brooding, rich, and dense with almost raisin-y flavors and a finish of nuts and savory spices. This would go well with wild boar, but, if you don't have one available, a fall-off-the-bone veal shank would do."

— Roger Morris, wine and food writer for The Daily Meal, Wine Enthusiast, and Town & Country and Sommelier Journal; co-author of The Brandywine Book of the Seasons

 Anselmo Mendes Alvarinho Contacto '11- Vinho Verde

"Drink this during the first week in February. This skin-contact alvarinho from Vinho Verde is proof that the region makes wine for any time of year. In the dead of winter this wine will be sure to warm you up and is still refreshingly clean. Hints of apricot, almond, and white flowers with a rich and creamy finish."

— Laura Maniec, master sommelier and owner of Corkbuzz Wine Studio in New York City

"This wine features much of the complexity and many of the flavors you'll find in a brunello di montalcino, but this "baby brunello" won't hit your wallet as hard. As with brunello, this wine is made from 100 percent sangiovese grapes, but restrictions allow it to be aged for a shorter time, and with it comes a less hefty price tag. Though not quite as much as its older brother, this wine still has rich, assertive flavors, and would pair well with full-flavored meats and cheeses, especially red meat."

— Daniel Haveck, supervisor of the lobby bar at the JW Marriott Indianapolis

""What makes this wine special is the edgy quality that it possesses because of the rugged rocky soils of Bolgheri and the region's proximity to the Meditterean. I love the savory aromatics of sage, pine and tobacco and its effortless mouthfeel and soft tannins. It reminds me of a rustic pinot from the Jura."

— Jason Carlen, sSommelier, Spiaggia/Cafe Sé Spiaggia

"A dry white wine, also fun to say, as an indigenous grape varietal of Austria, this wine stems from the beautiful Wachau region. The wine is white, dry, with intense spice tones, green vegetable, and breakfast radish, with Asian pear, racy acid, and a beautiful long acid driven finish. Any time of year is a good time, but [it's best to drink it in] spring or fall when the wine is young, or winter with an older vintage."

— Chris McFall, certified sommelier and manager of Paggi House; Wine & Spirits magazine's "2012 Best New Sommelier"

"As the seasons start to change, I tend to shy away from the chardonnay, champagne, and other sparkling wines that got me through the winter, and gravitate toward those with less oak and more bright, crisp flavors, such as sauvignon blanc. This one, from Marlborough, New Zealand, is very indicative of the style you'll find in New Zealand sauvignon blanc — crisp and light, with flavors of grapefruit, lemon, and grass. Would pair well with seafood, white meat, and vegetables, but would likely get lost with more full-flavored meats."

— Daniel Haveck, supervisor of the lobby bar at the JW Marriott Indianapolis

"This is a manly riesling — tangy fruits, assertive, with lots of tannin and a hint of riesling oiliness. It can keep up with any roasted chicken."

— Roger Morris, wine and food writer for The Daily Meal, Wine Enthusiast, and Town & Country and Sommelier Journal; co-author of The Brandywine Book of the Seasons

"A luscious, full-bodied alvarinho with a complex and intense nose of green apple skins, lemons, and apricot. The palate is unctuous and shows great complexity with notes of peaches, lemons, and a hint of minerality. It's a perfect 'welcome spring' type of wine! It's fresh, elegant, and goes really well with seafood stews and grilled fish and white meats."

— Tarcisco Costa, the wine and spirits director of New York City's Alfama restaurant

"The grapes are the native pinot grigio and friulano and international varieties sauvignon blanc and chardonnay, both widely used in Collio. This blend is without oak juicy, very pretty, touch of mint, nice mouthfeel, ripe fruit, light acidity just an excellent wine. Serve with chicken salad and ham sandwiches."

— Roger Morris, wine and food writer for The Daily Meal, Wine Enthusiast, and Town & Country and Sommelier Journal; co-author of The Brandywine Book of the Seasons

"Delicious in every way. Great balance and acid from these island vineyards, which are old vine, low trained, low vigor, high velocity. The grape is fun to say — ASS-YR-TIKO — and very clean on the palate. With a green apple, fleur de sel, sharp lemon juice, and a dash of clean white flower. It's a beautiful wine with every dish, but a great wine to beat the heat in Texas. And fantastic by the pool."

— Chris McFall, certified sommelier and manager of Paggi House; Wine & Spirits magazine's "2012 Best New Sommelier"

"Drinking heavy red or white wines on hot summer days can be quite a challenge on the palate. Instead, think pink and try a refreshing dry rosé wine that can complement fresh salads, oysters, fish tacos, grilled chicken, and pork tenderloin with fruit chutney. In the marketplace, a consistent brand to check out is the 2011 Etude Pinot Noir Rosé, a wine with rewarding flavors of ripe Bing cherry, cranberry, blood orange peel, and vibrant acidity."

— Christopher Sawyer, sommelier at Carneros Bistro & Wine Bar at The Lodge at Sonoma

"One of the other best white wines for hot weather is riesling, but when some people think of riesling some just think 'sweet.' Not so! There is a wide range of riesling flavor profiles and the IRF (International Riesling Foundation) has a scale that they put right on the label to help guide you. While celebrating the birth of America, how about an American wine that's served at The White House? This one is: Dr. Konstantin Frank, a German immigrant, and the winery that bears his name is one of the most-touted in the Finger Lakes of New York. My pick is their dry riesling (they also have a semi-dry and late harvest), with its minerality, low residual sugar, and great acidity; it's your perfect pair with hot dogs and apple pie!"

— Kristen Siebecker, certified sommelier and host of NYC Skillshare class, Popping Your Cork!

"One of my favorite 'summer sippers,' the Ponzi pinot gris can easily be drunk by itself on a warm summer day, but would also pair wonderfully with a summer salad with a light vinaigrette, charcuterie, or pasta with a light (not cream-based) sauce. With Willamette Valley being the big up-and-coming region for pinot noir, pinot gris often gets overlooked, but Willamette pinot gris can stand toe-to-toe with Italian pinot grigio, while still having its own unique style."

— Daniel Haveck, supervisor of the lobby bar at the JW Marriott Indianapolis

I am a rosé fan who doesn't need sunshine to suck it down, but the summer months are spent consuming these delightful warm weather pink wines. Domaine Tempier is the pinnacle; these wines are built to age and do so quite gracefully. However, their structure in their youth make them both drinkable and great with a wide range of summer time fair. The wines are not cheap, especially by rosé standards but if you've got it, spend it."

— Matthew Conway, wine writer for The Daily Meal and the creator of underripe.com

"For one of the most pure examples of chardonnay on the planet, one should venture here. There is never a season that is not ideal for white burgundy, especially by the delicate hand of Etienne and Alix Montille, a brother and sister team, whose father Hubert, has taught his children the mastery of vineyard work. 'Cailleret' means little white pebbles or stones, and the wine is rich and full, but delicate and elegant. It has a savory mineral tone, with Meyer Lemon, yellow apple, and a touch of toasted marshmallow. The wine is balanced with its richness and acid tones, and it's great with a wide range of cuisine from sushi to savory poultry, or even beef tartare.  One of my personal favorite wines of the world."

— Chris McFall, certified sommelier and manager of Paggi House; Wine & Spirits magazine's "2012 Best New Sommelier"

"The wine is beefy, big, chewy, and absolutely delicious. It has all the hallmarks of the fruit from syrah blended with the beautiful terroir of Piedmont. Other fans of this wine hail it for its likeness to Rhone Valley wines, but in my opinion, it's in a class of its own. It's best enjoyed after a few years of cellaring when the fruit and tannin have subsided a bit. Great for autumn season grilled meats and outdoor barbecues."

— Dan Amatuzzi, wine director of Eataly NYC

This is one of the finest food rieslings I've had in a long time — very elegant with a lean tartness, excellent intensity of fruit and structure, and a savory spiciness. I would love to have this with a lobster quiche."

— Roger Morris, wine and food writer for The Daily Meal, Wine Enthusiast, and Town & Country and Sommelier Journal; co-author of The Brandywine Book of the Seasons

"With a bounty of heirloom tomatoes, fresh vegetables, ripe fruits, and wild mushrooms available in the marketplace, fall is a perfect season to get frisky with Rhone-style white wine blends. Try the Cochon 2010 Petite Cochon Blanc White Rhone Blend, a fantastic blend of vermentino (also called rolle in France), viognier, roussanne, marsanne, and grenache blanc. This playful white wine features lovely fragrant aromas of fresh honeysuckle and stone fruits; elegant flavors of white peach, ripe pear, exotic melon, papaya, and toasted hazelnut; a burst of vibrant acidity; and layers of natural richness in the mouthfeel."

— Christopher Sawyer, sommelier at Carneros Bistro & Wine Bar at The Lodge at Sonoma 

"Pinot noir in the fall is a no-brainer, but you can get creative: people tend to like sparkling reds in the fall, like lambrusco. This Lini offering is dry, and perfect with any charcuterie."

 — Meghan Vandette, sommelier for Cellar Angels

"This sexy, well-crafted Pinot Noir is the perfect segue from summer to winter. Mr. Whetstone has worked for a few wine producers that create bold, distinct styles of wine namely, Turley and Domaine Dujac. His own wines are no different. Whetstone's Jon Boat is a well-balanced blend of three Sonoma Coast vineyards that perfectly complements late summer and early autumn produce. You could call it a "full-bodied Pinot" or a "light-bodied cold weather wine." I just call it delicious!"

— Matthew Conway, wine writer for The Daily Meal and the creator of underripe.com

"Pinot meunier, the oft overlooked brother of pinot noir, is rarely made into a single varietal wine, more often being used as one of the key components of champagne and champagne-style sparkling wines. Domaine Chandon, the American arm of Moët & Chandon, decided to buck the trend, and produce a single-varietal pinot meunier, to fantastic results. Serve this with anything you would pair a pinot noir with, and can stand out at the Thanksgiving table."

— Daniel Haveck, supervisor of the lobby bar at the JW Marriott Indianapolis

"The best varietal you have never heard of, susumaniello is a red wine that will go with pretty much anything you put in front of it. I love to serve this wine at Thanksgiving dinner, as its light floral notes on the front play well with stuffing and cranberry salad. There are surprisingly refined tannins as well that would go great with turkey. Think of susumaniello as where pinot noir and grenache meet."

— Jon McDaniel, sommelier, The Purple Pig

 "To me, the best Turkey Day (or any fall dinner) wine is cru Beaujolais from France. Gamay from Beaujolais has ripe fleshy red fruit similar to a California pinot but then it has nice crisp finish without some of the textural trappings of good pinot noir. The result is a versatile light red wine with big flavors that pairs wonderfully with all the fixings. I like Henry Fessy's Morgon Cru Beaujolais."

— Ryan Tedder, general manager and sommelier of FT33 in Dallas

"For Thanksgiving, you want a crowd-pleaser that goes with the classic fare of the holiday and I think it's important to honor this with American wines. This certified Biodynamic pinot noir from the Willamette Valley in Oregon will fit that bill. It's bursting with raspberry and red cherry with a bit of Burgundian mushroom and clove that will take you from beet salad to sweet potatoes to turkey. A great value at less than $20, this wine will make you give thanks."

— Kristen Siebecker, certified sommelier and host of NYC Skillshare class, Popping Your Cork!

"With varying age groups to entertain, during the holiday season it can be rather tough to please all the guests at a dinner party. A delicious solution is to serve a red proprietary blend that can match up not only with the main entrée, but side dishes as well. A reliable style is the Gundlach Bundschu 2010 'Mountain Cuvee' red wine, a blend of ripe berry flavors and dried herbs from a mixture of cabernet sauvignon, merlot, and other Bordeaux varietals, and rich texture and a spicy finish helped along the smaller amount of syrah and zinfandel used in the blend."

— Christopher Sawyer, sommelier at Carneros Bistro & Wine Bar at The Lodge at Sonoma

"Syrah from the Northern Rhone Valley is an ideal match for cool winter weather dishes. Though often thought of as an inky and full-bodied red, Northern Rhone syrahs that take on the appropriate amount of bottle age become silken and supple on the tongue, though all the while maintaining notes of violets, spice, and meaty aromas coupled with gentle, suede-y tannins. A perfect match with a hearty cassoulet or spit-roasted lamb."

—  Colleen Hein, wine director at Eastern Standard in Boston

"Perle is one of the best vintage Italian sparkling wines. Born in the mountains in Trentino, the cool climate air is ideal for retaining the acidity required to make quality bubblers. Winemaker Marcello Lunelli marries all the special qualities of the soil and climate with the intensity of chardonnay. While it's approachable upon purchase, my favorite bottles have had a few years of aging, after they develop riper apple flavors, deep yellow colors, complex herbaceous aromas, and creamy brioche notes. Not just ideal for special occasions and holidays, it's highly compatible with fish entrées, crudo, or a Trentino classic, Stinco di Vitello con Spätzle."

—     Dan Amatuzzi, wine director of Eataly NYC

NV Joël Falmet Champagne Brut Tradition NV $36-38 

"Falmet is one of the great grower champagne values out there ("grower" means the person who grows the grapes also makes the wine). This true champagne has a rich texture and is full-bodied with classic bready, yeasty notes that a good champers shows off. This selection has a small production and the main varietal is pinot noir, with 20 percent pinot meunier and 10 percent chardonnay.  A delicious champagne to serve with anything salty (even potato chips) and for your New Year's toast!"

— Kristen Siebecker, certified sommelier and host of NYC Skillshare class, Popping Your Cork!

"Light and creamy with pleasant green-fruit flavors, including gooseberries, with a slight tightness at the end of the tasting. Serve it with a baked, white-fleshed fish."

— Roger Morris, wine and food writer for The Daily Meal, Wine Enthusiast, and Town & Country and Sommelier Journal; co-author of The Brandywine Book of the Seasons