Historically, retailers have experienced an increase in wine sales around the holidays but in recent years, overall alcohol sales have declined about 5% across the nation. However, sales representatives still see an increase in sales around October, November and December months.

The pressure to find the perfect wine is getting intense, especially with thanksgiving right around the corner and since wine shouldn’t make your head spin until after you uncork it, let this be your guide to buying wine this holiday season.

Welcome to Jason’s Top Shelf at 102 S. Jefferson St., owned by Jason Young, where the vibes are mellow, spirits are flowing and wine is abundant. Here to help you make sound wine selections is resident “wine guy,” Phil DiBlasi, a pseudo-sommelier with over 35 years in the industry. 

“I’ve been doing this a long time,” says DiBlasi. “I’ve been in the industry forever; you just learn it.”

Wine was pretty much a hobby for DiBlasi; he has no formal sommelier training or certifications but his experience gave him the opportunity to immerse himself in the world of fine wines. 

“I love Whites and Rosés in the summer and in the fall and winter, I like reds but my favorite red is a Cabernet,” says DiBlasi.  

After spending time around the country as a sales representative for Coors, DiBlasi eventually moved back to Missouri where his cousin introduced him to Young. He found himself back in the game, recommending wines and spirits to Young and his customers.

“I moved back here last year and Jason was opening this place up,” says DiBlasi. “I thought I was done with the liquor industry.” 

Jason’s Top Shelf has hosted wine tastings at no cost to anyone interested in the past and for their fourth tasting, which took place last Thursday, DiBlasi pitched the idea of a Thanksgiving theme. He got the green light and began selecting his current favorites for the tasting. 

DiBlasi starts patrons off with a Wilson Creek Almond Sparkling wine; a fun, effervescent treat with a nutty flavor and subtle sweetness. The reason behind this selection is about an homage to the holidays and the nod it lends to celebration.

“You have to have bubbles!” jokes DiBlasi.

Next down the line are two chilled, sweeter whites, a Bricco Riella Moscatto D’Asti and Loosen Bros. Dr. L Riesling. 

According to Vaughn Mueller, a certified sommelier and beverage consultant, the popularity of Moscato has decreased. It seems as if the trend is to reach for less cloying wines though that doesn't mean you should stay away from them all together. 

“You may want a wine that is a little sweeter than the food,” suggests Mueller.

Ideally, a wine pairing is a “match made in heaven” and though there is no one right way to pair your food, there are two philosophies of pairing wine with food: congruent and contrasting.

Congruent pairings are those that overlap in profile and tasting notes with the food it is being served with. For example, Mueller suggests a Beaujolais as the ideal pairing with cranberry sauce due to the complementary levels of acidity and dark fruits. 

The Beaujolais on Diblasi’s table is a Laurent Perrachon Juliénas Roche Bleue, a medium bodied wine which has notes of cherry and blackberry complimented by a subtle spiced “mineral” flavor. 

“It's a gamay grape, it's a lighter style red and that goes really well with turkey as well,” suggests DiBlasi.

A contrasting pairing is one that has opposing flavors meant to cleanse or neutralize the flavors on the palate. 

“I’m old school but you do whatever you want,” encourages DiBlasi. “I stick to the classic; white wines go with white meat and red wines go with red meats but times have changed you know? Drink what you like!”

And what DiBlasi likes is the Hahn Arroyo Seco GSM, a California red, also on his table for tasting.

“It is a blend of three different grapes: grenache, syrah and mourvèdre,” DiBlasi explains. “But if you come back next week, I’ll probably have a new favorite.”

Mueller has a few suggestions for pairings such as reaching for a buttery white chardonnay to compliment your mashed potatoes, or a versatile, low tannin red Zinfandel. On his Thanksgiving table this year will be the Cloud Line Pinot Noir from Oregan.

Whatever your reason for buying wine this holiday season, whether it be as a gift or for yourself, DiBlasi will be at Jason’s Top Shelf Fridays and Saturdays to point you in the right direction.

“Enjoy the holidays, enjoy your family, enjoy your friends and drink some wine,” DiBlasi urges.