Your roomie
Think strategically here. A bar stocker is something that is best shared with friends.

Our pick: Martini In A Box, a bottle each of Tito’s Handmade Vodka and Imbue Bittersweet Vermouth.

Your big client
Listen, your business needs happy clients so don’t scrimp on this one. Go for something special that isn’t available just anywhere: a gift set of locally distilled whiskeys and bourbons.

Our pick: Kings County Gift Pack, a 3-bottle pack including Brooklyn-local Moonshine, Bourbon and Chocolate Whiskey.

Your kid’s teacher
A sparkling rosé. Trust us on this one— this person does not need more soap or chocolate.

Our pick: Raventos i Blanc “De Nit” Rose Cava 2011, one of our favorite cavas with layer upon layer of red fruit.

Your office mate
A bright and complex Chardonnay, something light and easy that you can open to kick off happy hour the next time you’re both working late.

Our pick: Chateau Fuisse Pouilly-Fuissé Tête De Cru 2011, a parfait of peaches, pears and honey.

Your boss lady
You cannot go wrong with a chocolatey Syrah or a jammy red Zinfandel.

Our pick: Bella Vineyards Lily Hill Estate Zinfandel 2010, a perfectly balanced, textured, sleek and smooth red.

Father in-law (Because you know you need help with this one)
Choose a bourbon or whiskey—or, better yet, one of each. With any luck, he’ll share.

Our pick: Koval Single Barrel Bourbon, organic, small batch and single barrel. Sip, savor and enjoy.

Your trainer
Even fitness buffs have cheat days, and frankly, a bit of booze is better than a burger. A smoky Mezcal is an unexpected, versatile departure from the norm.

Our pick: El Buho Mezcal, so smoky with slightly sweet and earthy undertones.

Your super
Your super is one of the most important people in your life. A warming bourbon is the perfect way to cap off a day of shoveling snow or fixing broken heaters.

Our pick: Bulleit Bourbon, with gentle spice and sweet tones of toffee and nutmeg, this is a toasty bottle.

Your doorman
In addition to the annual holiday bonus, go the extra mile and splurge on a California Cabernet—big, zesty and festive.

Our pick: Flora Springs Trilogy 2010, all big blackberries and cherries in this Napa Valley Cabernet.

Yankee Gift Swap
The holiday season means holiday parties and games. Bring something everyone can use (hello, Bubbly!) and don’t be surprised if your gift ends up the coveted item that players scheme to “steal” from each other.

Our pick: Moet & Chandon Nectar Imperial Champagne, an effervescent nectar that’s rich with vanilla notes and slightly sweet tropical bubbles.

Julie Bausch is a freelance writer who moonlights for Tipsy, a wine and spirits shop in Brooklyn, where you can find all these bottles and more. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

About a year ago, I helped open a wine store in Brooklyn and in the process, started to pick up a little bit of wine knowledge. So, in addition to bringing some serious pie-making skills to the table (I’m also a bit of a gravy, kale salad and cranberry sauce aficionado), I’ve started to oversee the wine selection for the big day.

What I’ve learned is this: With a few carefully selected bottles and just a little planning ahead (that means chilling wine a day in advance and stocking your liquor cabinet), you can add pairings that make every course more flavorful and fun.

The Kitchen Dwellers and The Couch Loafers
Some of us are the cooks, most of us are eaters, but either way we all need a little something to get us in the festive spirit around noon. That means brunch cocktails! My group likes to make huge pitchers of Bloody Marys (with the works: celery, olives, lots of black pepper, Tobasco, Old Bay, lemon wedges and horseradish) using high-quality and clean-tasting vodka. If it’s a bit too early for the hard stuff, hand people glasses of Mimosas or Bellinis as they shuffle into the busy kitchen (and then quickly usher them out again). Light, crisp and inexpensive Cavas or Proseccos are great for this. Remember this: It’s never a bad time for bubbly.

Want something seasonal? Try a hard sparkling apple cider. It is guaranteed to get everyone into the Thanksgiving spirit.

The Arrival
Sometime in the early afternoon, guests start showing up and milling around the living room (usually pretending to be helpful, but really trying to get dinner’s ETA). Don’t panic, the steps to placating guests are simple: 1. Find the cold bottles of white wine that you put in your fridge yesterday, 2. Open the wine, 3. Pour into glasses and hand to guests. Congrats, you just bought yourself an hour!

We often start off with light appetizers so that people don’t feel full before the big meal. Wine can also give people that full feeling if it’s too heavy, so I like to serve Chenin Blancs, Picpouls, Pecorinos and Viogniers. These tend to have some nice acidity with fruity notes, which makes them easy to drink on their own or with small snacks.

The Big Meal
Turkey, stuffing and mashed potatoes signal that it’s time to break out the reds. And since it’s a special occasion, you can get a little fancy and open some pricier bottles.

Some people prefer to go with big, burly varietals, like a Nebbiolo-based Barolo, to match the heavy fare, which have major red fruit notes with great structure and full-bodies. I prefer something a little more unique and festive than your typical red wine, like a sparkling red. It’s big-meal appropriate because it’s a red wine, but its bubbles make for some great toasts. I’m also a big fan of a balanced Zinfandel because they have fruity and spice notes with a bit of body and some lovely tannins, but aren’t so big that they’re overwhelming.

The After-Dinner Lounge
Everyone has a different approach to the after-dinner, full-stomach, nap-needing slump. Some watch a movie, others jump right into clean-up mode, and others, like us, like to sit back with a warm, relaxing libation and take it all in. (Bonus points if there’s a fireplace and slippers involved).

A nice easy red is our favorite way to unwind. We go for luscious, comforting Malbecs because they aren’t too heavy. For white wine drinkers, I’d recommend a Riesling to match the sweet notes from all the pie you just ate (sometimes a lighter white wine is needed when you’re in the unbuttoned-pants stage).

The Next Morning
My crew doesn’t take a break and try to “eat light” the next day. As soon as we wake up, we dive into cold, leftover pie, usually fighting over that last slice of apple (note to self: bake two apple pies this year). Some of us may even tear into some turkey doused in cold cranberry sauce. And yes, there are usually more Bloody Marys involved.

Specific Bottle Suggestions
Starting the Day
Dibon Cava Brut Reserve – A balanced, dry Cava with good bubbles and a decent kick.
TreCase Prosecco – Perfect crisp Prosecco: fizzy apples and melon.
Industry City Distillery Industry Standard Vodka – Great in a Bloody Mary!
True Believer Apple Cider – Like biting into a crisp apple. But better.

Pre-Dinner
Alain Paret Cotes du Rhone Blanc 2013 – White peach and green plums.
Fiorano Pecorino ‘Donna Orgilla’ Offida 2012 – Tartly honest citrus that won’t take no for an answer.
Pine Ridge Chenin Blanc Viognier 2012 – Grapefruit and pineapple balance each other and any spicy food they meet along the way.

The Big Meal
Poderi Roset Barolo 2009 – Smooth cherry with tang and a kick.
Josetta Saffirio Barolo 2009 – Big red fruits with tobacco and wood that add structure.
Villa di Corlo Lambrusco Sorbara – Primevo – Dry, light and sparkling with cherry and raspberries.
Bella Vineyards Lily Hill Estate Zinfandel 2010 – Perfectly balanced and textured, the right amount of fruit and spice.

After Dinner
El Porvenir de Los Andes Laborum Malbec 2011 – Raspberry, cherry, chocolate and spice.
PJ Valckenberg Der Stift Riesling 2012 – Like a bowl of lemons with a touch of sugar.

Selina Andersson heads up events and social media for Tipsy, a wine and spirits shop in Brooklyn, where you can find all these bottles and more. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

Wine is an elemental component of Jewish sacramental ceremonies. Grapes hold an elevated position within dietary Jewish laws called Kashrut. The grape has a special reverence in the Kashrut because it is the only fruit from which sacred wines may be extracted. Close regulation of the kosher wine-making process insures that there is enough kosher wine for the Jewish population throughout the world.

In order for wines to be kosher, they must be produced under specific rules in accordance with Jewish dietary law. The rabbinical law states that the wine must only be made in certain wineries that adhere to these special rules and regulations. The word “kosher” means “fit,” and in terms of food or wine, it means “fit to eat.” The production, fermentation and processing of kosher wines must be strictly handled by Sabbath-observing male Jews for it to remain kosher. This ensures that the product is not tainted and remains spiritually pure. Every ingredient that goes into the fermentation process must also be kosher. The normal production of wine using yeast or gelatin is unacceptable. If a kosher wine is tainted somewhere in the processing, handling or shipping, the entire harvest is considered spiritually unclean and unfit for consumption because the religious integrity of the wine has been compromised. It may still taste lovely, but it will not be considered kosher. In fact, kosher wine must also be uncorked, poured and handled only by a Jewish person.

A second type of kosher wine, called Mevushal, has recently been cultivated. “Mevushal” means “boiled or “cooked.” The grapes for Mevushal wine are cooked prior to being crushed. This extra step of pasteurization allows the wine to be handled by non-Jewish people, and still remain kosher. This means people of any faith can partake in drinking and handling of this kind of kosher wine, which has helped the industry sustain itself and thrive. Mevushal wines are now used widely for Jewish weddings, functions and celebrations where there will be non-Jewish people in attendance.

Recently, there has been a world revival in kosher wines. In America, kosher wines were traditionally very sweet, due to the use of the indigenous Concord grape. Dryer kosher wines are on the rise in recent years with the growth of the Israeli wine industry. Now that a variety of grapes can be used in the production of kosher wines, the new tastes and types are everywhere. Kosher wines are also cultivated in France, Italy, and Australia. Commonly used varietals are Cabernet, Merlot, Shiraz, Petit Sirah, Cab Franc, Chardonnay, Viognier, Barbera and Zinfandel.

All eyes in the kosher wine industry are on Israel right now. The wines coming from the region are coveted and always in demand. New varietals are available and different tastes are presenting themselves now that the wine-makers are no longer forced to use the traditionally sweet Concord grape. With the resurgence of the practice of kosher wine making, any grape can be used to make kosher wine. And they are.

Our pick for stunning bottles of kosher wine come from Dalton Winery, a burgeoning, family owned Israeli wine maker located in the hills above Hermon Mountain in Upper Galilee. Dalton produces 800,000 bottles a year with care and patience. Their Red Canaan blend, made up of Cabernet Sauvignon, Merlot and Petit Sirah, is easy to drink with sweet red fruit notes, balanced by hints of spicy pepper and gentle vanilla. Their unoaked Chardonnay on the other hand, is a bold expression for Israeli wines with a surprising blend of tropical citrus and melon notes. Either bottle will be the perfect toast for your Rosh Hashanah celebration!

Julie Bausch is a freelance writer who moonlights for Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

When I first started to go wine tasting, you could drive from winery to winery, picking almost at random. You’d go into a barn, or a shack, or just taste on a picnic table out front. While tasting, chances are you’d be talking to the winemaker or at least someone who had worked there for a decade. It’d be a lingering tasting, alternating between joking and learning from your host. You’d make friends with another couple that came in. It wouldn’t be unheard of for the host to open up something special just for fun. After a while, they’d give you a recommendation on where to head next. There’s little better relaxation available than sipping wine in the warm sun looking out over vineyards.

Unfortunately, that experience is largely gone from Napa. There are still places where you can do that (I suggest giving Spring Mountain a try), but by and large the barn has been replaced by million dollar tasting rooms, where you elbow your way to the bar, often so you can hear a memorized script.

Luckily, Sonoma still has plenty of places that offer that relaxed and special feeling. Maybe there aren’t many tastings in barns anymore, but it’s still a casual experience. You will rarely be jockeying for space or feel like you are being rushed along to finish your glass. Quite a few folks will simply sit and chat, and that special bottle still often appears from nowhere.

The other enormous advantage is that Sonoma has variety. This may be cheating a bit, as Sonoma County is simply much larger than Napa with more varied climates, but that’s kind of the point. Here’s where I’d head:

For Pinot Noir Lovers

If you’re into Pinot Noir, head first to Russian River. The valley itself produces spicy and bold Pinots, but most of the wineries there also source grapes from nearby Sonoma Coast, which produces a more tart, light and bright Pinot Noir than most people are used to getting from California. They’ll also often have Anderson Valley and Oregon fruit as well, which means even more styles to sample.

Recommended Stops: Visit Siduri for the best value. Visit Lynmar for great wine, great gardens and views. Visit Littorai for amazing wine and an education in biodynamic winemaking.

Zinfandel Heaven

Want bolder, bigger wine? North of Russian River is Dry Creek Valley. It’s most famous for its Zinfandel, and for good reason. Dry Creek Zin is spicy and juicy, and can be one of the best combinations of both big fruit and complexity out there. But Dry Creek’s climate also does a number of other wines well—Rhone and Italian varietals seem to do especially well here.

Recommended Stops: Visit Bella for caves, a wonderful picnic spot and my favorite Zinfandel (their Lily Hill Estate Zin). Visit Ridge because their Zinfandel is just that good. Seghesio has a number of great Italian wines. including their Omaggio, which goes wonderfully well with my rib recipe. Hit up Unti for the best Italian varietals in Northern California and Frick for some great, affordable Rhone varietals.

Something for everyone

None of those hit the spot for you? That’s alright. There’s more Zin in Rockpile, Chardonnay and more in Chalk Hill, some nice Cabernet in Alexander Valley and just about anything you could want in Sonoma Valley proper.

Have I convinced you yet to abandon your trip to Napa and head on over to Sonoma? Well, the good news is you don’t really have to choose: Sonoma is right next door to Napa. You might just have to extend your trip.

Alan Greene is co-owner of Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

First of all, let’s address tannins, the most commonly cited reason for RWH. Tannins are a chemical substance that exist naturally in grape skins, seeds and stems. They add dryness or a bitter flavor to the wine. How do you judge the amount of tannins in a wine? Feel your tongue after taking a sip, if it feels dried out, that means that wine has very present tannins. Bordeaux wines, and some Barolos, are famous for being especially tannic. But why are there more tannins in red wine than white? Tannins are more prevalent in red wines because of the prolonged contact the grape juice has with the skins in the fermentation process. As you might imagine, the longer this contact occurs and the thicker the skin of the grape, the more tannins are imparted into the wine.

So, the question remains: Do tannins give you headaches? Yes and no. Science has shown that consuming tannins increases the release of serotonin, and migraine-sufferers can certainly get a headache from too much serotonin. But they haven’t been able to show that serotonin causes headaches in people who don’t get migraines.

What else could it be? Well, sulfites are another possible cause. Sulfites are a natural by-product of the fermentation process of wine and serve as a preservative for wines as they age, reducing their susceptibility of getting that infamous “vinegar” taste and other maladies. Sulfites can cause problems for those with asthma, but do sulfites cause our famous red-wine headaches? The answer is likely no, because many other regularly consumed food products have many more sulfites than wine, including cold cuts, french fries and dried fruits, and it’s not been shown that these foods, wine included, induce headaches. Many still worry about sulfites, so wine that does not have added sulfur has become more and more readily available, especially bottles that are 100% organic.

There’s one last enzyme that’s been blamed: the organic compound, tyramine. Tyramine is produced naturally as food breaks down and ages, so fermented foods like sauerkraut or soy, and aged foods, including some cheeses, do have high levels of it. It has been shown to cause migraine headaches in about 40% of migraine sufferers, but the levels of tyramine in wine vary and its presence in many other kinds of food likely removes it from the list of RWH-causing culprits.

Don’t get us wrong, wine can cause headaches, especially if you don’t drink enough water or have more than one or two glasses. And migraine sufferers should be extra careful because they do seem to be more vulnerable. But everyone else who has been wary of those beautiful bottles of Bordeaux or delicious Syrahs, it’s time to reconsider—you may be missing out on some wonderful wines for no good reason. 

Selina Andersson heads up events and social media for Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

But…how do you start? Here are a few steps that I took to begin my journey.

1. Select the shop.

Stop into your neighborhood wines shops and pick one that will from then on be dubbed “your wine shop.” Select one with a good selection and high and low price points. Make sure that you’ll feel comfortable talking to the clerks and won’t be intimidated by the vibe. Even if their selection is a bit overwhelming, a good clerk can easily guide you to the right bottles. Take note of their specials, events or classes they offer and their displays. If there’s a tasting, taste! That’s a great way to get the conversation started.

2. Introduce yourself.

Many people are embarrassed that they don’t know much about wine, or that they only want to spend $10 a bottle. No need to be ashamed. It’s a sensible place to start and the important thing is that you be open to everything and ready to learn. Let the clerk know you want to learn about wine but you’re just getting started. Be clear about your budget and your likes/dislikes (if you have any). Let them know that you’d like them to guide you: they’ll be thrilled that you’re a clean, unbiased slate!

3. Start with the basics

A good way to start selecting bottles is to focus on varietals, instead of regions, and to keep each bottle under $10 or $15 (or whatever budget you set). Ask your new best friend in wine to choose bottles for you that they feel represent the varietal you’re interested in. Need a place to start? Begin with the basics: Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Pinot Grigio and Sauvignon Blanc, to name a few. The bottles the clerk picks for you may be blends of different kinds of grapes but that’s ok. Not all wines, even if they are called by one varietal name, are purely made from that grape. Then once you have some basics down and have tried a few bottles of some standard varietals, branch out into the lesser-known ones. These are often some of the best values in the store because there is less demand for them, but it certainly does not mean that they’re any less delicious.

4.Taste it!

This is the fun part! Go home, open a bottle and pour a glass. Look at the color, the viscosity (the thickness) and the effervescence (if there is any). Take some notes. Then swirl it around, stick your nose in and breathe deeply. Take more notes. Finally, take a sip. Don’t just swallow, let it pour over your tongue, get some air into your mouth and really taste it. Write down anything you think of, no matter how silly. Is it sweet and fruity? Does it dry your mouth out? Is there some spice? A lot of people use strange vocabulary to describe wine, but just try to describe it with whatever comes to your mind.

Can’t articulate the flavors? Have someone else give it a sip. Did you taste the same things or different things? If different, can you taste the flavors your friend tasted? If you’ve given it a few tries and you’re still stumped, go online and look up some tasting notes for the wine. Do you agree with them? It’s ok to disagree too (taste is subjective!), just try to write down what you tasted differently. This will help you get better at identifying and then giving names to the many different flavors that wine can have.

5. Repeat as necessary.

If you continue with this, even if just for a couple months, you’ll start to make connections between how a certain grape varietals display in wine and then how the region it’s from can affect it. At the very least, you’ll recognize common varietal names and know the basics of what they taste like. That’s some pretty solid knowledge to have in your back pocket. From there it’s easy to branch out into blends, different regions and to explore things you really liked. Remember to take a picture of the label. If you liked the bottle, it will be easier to go find it again and easier for you to remember what you liked about. Cheers!

Selina Andersson heads up events and social media for Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.