Do you agree with Saratoga wine pros, ‘top crowd-pleasers’ edition
It’s the time of year when dinner groups seem to get bigger and bigger. Our favorite local wine pros help us navigate what to do when asked to order for a crowd this season.
By Kathleen Willcox, editor of Good + Tasty
SARATOGA SPRINGS, NY — Getting a big crew together at a restaurant usually guarantees at least one thing: Someone at the table is going to have to order the wine.
You want something impressive, but not challenging. Flexible enough for a range of dishes, but distinct. It has to be memorable, but not showy. No big deal.
So we asked Saratoga’s favorite wine professionals to share their favorite, widely-available options for crowd-pleasing wines that pair with a variety of cuisines and flavors — and don’t require a cash infusion to afford.
Get Festive With a Balanced Bubbly
There’s no better way to kick a party off and keep it going than a bottle of something sparkling, says Adriana Krstic, a certified sommelier and wine consultant at AweSommWine in New York.
“Stick to Brut Champagne and steer clear of Brut Nature as it is too dry for people who are not used to drinking bone dry wines,” Krstic says. “Champagne, Cava and Franciacorta, all made in the traditional method, will pair perfectly with a smorgasbord of flavors, clean the palate in between different bites and cut through richer dishes and sauces with a zesty acidity. You cannot go wrong with a festive bubbly for a fun group gathering.”
Champagne, Franciacorta and Cava are all made in what is known as the traditional style, which means the second fermentation happens in the bottle. This second fermentation adds layers of complexity, and brings in biscuity flavors that add elegance.
Krstic’s specific recommendations include Barone Pizzini for Franciacorta, Segura Viudas for cava, and Henriot for Champagne.
Vibrant, Fruit-Forward Rosé
A textured, deeply flavored rosé is always a crowd-pleaser, and suitable for pairing with a variety of dishes, says Kathleen Smith, wine judge, writer, and brand consultant.
La Spinetta Il Rosé di Casanova, crafted with Sangiovese and Prugnolo, is a perfect example.
“This rosé stands out for its vibrant, fruit-forward profile,” Smith says. “It features notes of strawberry, cherry, peach, citrus, and subtle minerality, with crisp acidity and a refreshing, light-to-medium body that makes it elegantly versatile.”
Innovative, Textural Rosé
Miles Merton, wine director at Phila Street’s Familiar Creature, is also a rosé advocate, because it is universally beloved.
“A well-made rosé is something everyone at the table can and should agree on,” Merton says. “It possesses the best traits of both red and white wines, and it’s the perfect choice when your group can’t decide, or you just want one bottle to complement every dish.”
Merton says that he loves what he’s tasting from a new wave of California producers, like Arnot-Roberts.
“Using Portuguese grape varieties, their rosé is textural, fresh, and bursting with grapefruit, watermelon, and delicate floral aromatics that cleanse the palate with every sip.”
Versatile, Rich Red
When Zac Denham, co-propietor of Standard Fare Saratoga and the Bocage Champagne Bar — both are also on Phila — loves a versatile red for dinner. But make it light.
“For me right now, it’s miss Etna Rosso,” Denham says. “This wine is a real shape-shifter at the table — light enough for those who gravitate toward delicate reds, but with enough grip and depth to satisfy the full-bodied crowd too. It carries you from appetizers straight through to mains without missing a beat.”
It’s versatile, Denham says, thanks to Mount Etna’s unique terroir.
“The taste that energy from the volcanic soils of Mount Etna in Sicily,” he says. “Smoky, minerals, a little wild and earthy, layered with bright cherries and spice. It has character, but it never overwhelms, which makes it the perfect ‘happy medium’ when you’ve got a table full of different palates and different plates.”
Dinner Party Conversation Starter
If you want an easy conversation starter that will pair with everything, go for El Enimego Cabernet Franc from Mendoza, Argentina, says Emilia Alvarez, an account executive at New York’s Nonni Strategic Marketing.
A blend of Cabernet Franc (90%) and Malbec (10%), it’s a “high-quality, excellent-value example with great energy and elegance,” Alvarez says.
Its medium body, bright acidity, and approachable tannins give it structure without overwhelming food, allowing it to stand up well to heartier mains like grilled meats, braised dishes, roasted pork or pasta with tomato-based sauces.
But Alvarez is also fond of bringing up the back story at dinner.
“El Enemigo means ‘the enemy’ in Spanish, and the back label carries the quote, ‘At the end of the journey, we remember only one battle: the one we fought against ourselves, the original enemy, the one that defined us,’” she explains. “It’s a fun conversation-starter for more philosophical discussions with friends around the dinner table.”
That’s why we’re all here, right?
Wine writer Kathleen Willcox traveled the Douro and Tuscany — and that’s just in the past week. When she’s not globe-trotting and writing about the world’s finest wines, she rests her heels in Saratoga Springs. For deeper dives into wine, follow her Substack Good + Tasty.
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Fun wine read. I am quite a fan of a brut champagne or cava, prosecco,etc. Rose does shine and appeal to many, they don't say, "rose all day" for nothing. The Cab Franc blend mentioned would likely appeal to me, I'll look for it.