Wine About It: LIOCO Wine Company

It’s that time again – we’re back to Wine About It, featuring LIOCO Wine Company! This month we’ve got a special guest, Sommelier Christopher Harris, on deck to share his take on a few of this month’s four(!) featured bottles.

Chardonnay is one of the stars of this winery, but we’re also highlighting a red and rosé made from the Carignan grape – historically thought of as a ‘low-end’ grape for adding to blends, LIOCO has taken this distinctive red and delivered a wine full of personality and vibrant flavor – a must try if you’re a fan of Beaujolais, Zinfandel or Côtes du Rhône blends. And we know it’s only October, but Carignan is considered one of the perfect Thanksgiving wines because of how well it complements rich, meaty dishes – pick up a bottle now, and you (and your family) can thank us later.

Without further ado, let’s throw it over to Christopher! With over 10 years of experience working in amazing restaurants around the city (including Graham Elliot and Grace), he currently heads up all things wine at Michelin-starred Smyth and The Loyalist, and was also a 2015 Wine Spectator Award of Excellence recipient – a.k.a. he knows his grapes:


LIOCO works with farmers stretching from Mendocino County down to the Santa Cruz Mountains. Matt & Sara Licklider, along with their winemaker Kai Kliegl, make wines from some of California’s greatest vineyard sites. This winery was at the forefront of the “New California” style – wines that champion nuance versus force. Their focus is Chardonnay & Pinot Noir, but that doesn’t deter them from exploring and working with other varietals like Grüner Veltliner or Valdiguie. It’s the pursuit to make nuanced and balanced wines that draw me to enjoying wines from LIOCO.

The SoCo (Sonoma County) Chardonnay is a favorite “Everyday Chardonnay”; it has a good amount of body from spending time on its lees, and the marked acidity really accentuates the pear, Meyer lemon, and chamomile notes. It easily pairs well with fish (Hello Crab!) chicken, or pork.

Photo via Christopher Harris