Movie & Wine Pairing


Giesta 2012
Dao DOC, Portugal

42nd Street (1933)
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Spicy like pre-code innuendo, bright and full of flavor like Busby Berkeley’s extraordinary choreography, this succulent and elegant red finds its match in Warner Bros.’ 42nd Street (1933). Just as Peggy Sawyer (Ruby Keeler) went out a youngster and came back a star, this Portuguese Dão may be flying under the radar, but is sure to be a hit. When the film reaches its musical climax, count on this Giesta for a fruity and completely satisfying finish.


“Once Portugal’s most famous red, Dão is now softer, fruitier and very much back in fashion,” says top critic Oz Clarke, who’s a big fan of Giesta. There are few winemakers better suited to give you a taste than the masterful Nuno Cancela de Abreu. His 2012 won a gold medal from Concours Mondial de Bruxelles 2014, so we’ve been eagerly awaiting the arrival of this next vintage! Look for layers of spicy, red-fruit flavors. One sip and you’ll see why this red’s always a customer favorite – and why Wine Spectator calls Portugal “the most exciting wine place on the planet today.”


We’re proud of our long-standing friendship with Nuno Cancela de Abreu. “My family has made wine for four generations. Thanks to their passion and the sense of responsibility they engendered, I inherited a love of Dão wines,” says Nuno. Fun fact: in Portuguese, giesta means ‘broom,’ and is a reference to the region’s prolific wild shrub, easily identified by its long, yellow flowers.


Recently in Wine Spectator, French wine making iconoclast Michel Chapoutier agreed strongly when asked if the Languedoc was France’s next great region for red wine. “Oh, I am absolutely certain about that,” he said. It’s no wonder top Burgundy houses like Louis Latour and Bouchard Aîné et Fils have headed south to take advantage. And you’ve got insider access, thanks to Mark!


In Burgundy, the classic match for Pinot would be boeuf bourguignon, a traditional beef stew made with red wine and cognac. In the Languedoc, they love to hunt, so locals would sip it with juicy venison or boar dishes. It’s also delicious with richer fish like salmon. When the weather’s warm, chill the wine for 30 minutes to draw out its vibrant cherry character and mouthwatering acidity.

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