Movie & Wine Pairing


The Prospector ‘49er Blend’ 2016

The Gold Rush (1925)
TUESDAY, APRIL 2 @ 09:15 AM (ET)

Charlie Chaplin’s hit comedy tells of men searching for gold not in California – the inspiration for this lush red blend – but in the frozen Klondike of 1898. Nevertheless, the Tramp’s cold-climate hijinks make for a pleasing pairing with a wine of such velvety smoothness. Not only a showcase of some of the best physical comedy to ever grace the screen, The Gold Rush also features some of Chaplin’s most affecting emotional moments. The film’s famous shoe-eating scene is a masterful example of both.


From 1848 to 1855, many of California’s most exciting wine regions drew thousands of hopeful prospectors, all seeking their fortunes in riverbed bullion. Today, this exclusive from ace winemaker Reed Renaudin gives you a taste of the new California gold, made with grapes sourced from the same areas: an intense blend of Zinfandel, Petite Sirah, Malbec, and Syrah. After aging for six months in fine oak, The Prospector debuted to a prestigious silver medal from the San Francisco Chronicle Wine Competition. You’re in for layers of rich blackberry and subtle spice notes.


For Reed (pictured below, hard at work in the cellar), winemaking is a big part of his family history – starting with his great-great-great-uncle, who was a founder of the famed Bollinger Champagne house. Generations later, he’s carrying on the family tradition as a passionate and accomplished winemaker in his own right. Robert Parker says “shrewd consumers should be buying [his wines] by the case load.”


WM_ReedRenaudin_plungerLodi’s Mediterranean climate and sandy soils are ideal for heat-worshipping, powerhouse grapes like Petite Sirah, Syrah, and even Malbec (a relative newcomer). Lodi is also the selfproclaimed Zinfandel capital of the world (it produces over 40% of California’s Zin grapes). Some vines date to the 1880s, perhaps planted by those whose goldseeking adventures didn’t pan out?


steak_frites_wineIf time allows, decant The Prospector about 30 minutes before serving to unleash its complex aromas and flavors (and remove any naturally occurring sediment that may have formed in the bottle). It makes a delicious partner for meaty lasagna, a vegetarian meal with extra oomph (think eggplant Parmesan or ratatouille), or juicy steaks with thick-cut fries.

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