WINE REVIEW: Wine selections to uncork for your feast,
As autumn colors appear, the Thanksgiving holiday is quickly upon us. It is a cherished time of year when we gather at the dinner table to express our gratitude to family and friends and celebrate an allAmerican feast.
As we approach Thanksgiving, I am always hopeful the preparations and decisionmaking are less challenging than the year before. Of course, this is flawed reasoning. I have my favorite recipes of brined roast turkey, sausage stuffing, traditional side dishes and breads, but somehow I lack an adventurous side of trying something unconventional for the holidays.
What if an unhappy relative insists on cauliflower wedges and salsa verde alongside a California Moscato or prefers cheesy grits with a newfound Pinot Grigio. For this ceremonial day, I avoid controversy, keeping flavors and personalities simple and fresh. The presentation is uncomplicated and always in balance.
As with the ingredients that I incorporate into my cooking, my wines are focused on quality and less about cutting corners with my relatives. It is about the overall happiness of those seated at the dinner table and in the end what will make my food shine.
Sparkling wine is a festive introduction to any dinner presentation. Vibrant bubbles have a convivial nature, and it is likely that all will want to indulge regardless of their fascination with bubbles. Begin with a glass of the 2013 Schramsberg Blanc de Blanc or Mumm Napa Brut Prestige as guests arrive, then bridge it with your meal. These have the innate ability to entertain along with finesse to pull your ingredients together at the dinner table.
J California Pinot Gris: This winery was the inspiration of Judy Jordan. A Pinot Gris that is more classic Oregonian in style, it has a lively mouth- feel bursting with yellow fruits and integrated with orange citrus and lemon meringue flavors. A Pinot Gris of this caliber is versatile and can be a perfect substitute for most whites. $ 14.99
2015 Chateau Gassier Le Pas du Moine Rosé: This is one of those gastronomic rosé wines from the Cotes de Provence that should be explored for Thanksgiving dinner. It defines the innate ability of rosé to pair well with almost anything and heighten the flavors of foods. Pale salmon in color with zesty tangerines, cassis and rose petals that linger in your mouth, it’s a superb rosé that will make you a convert. $ 24.99
2014 Franciscan Equilibrium White: Winemaker Janet Myers of Franciscan crafted this finely tuned white with 69 percent Sauvignon Blanc, 17 percent Chardonnay and 14 percent Muscat Canelli from Stag’s Leap. A perfumed white blend with a touch of residual sweetness between layers of stone peach and honeyed nectarines, the elegant mouth- feel and hint of crispness in the background works well as an aperitif or throughout the meal. $ 19.99
2013 Landmark Overlook Pinot Noir: The fruit for this Pinot Noir is sourced from Monterey, Santa Barbara and Sonoma County, California. This Pinot has plenty of charm with black tea, plum and dark red spices built into a supple core. The edges are well- contoured with soft pleasing tannins. It has enough personality to work with cranberry chutney, fruit- based side dishes and sausage stuffing. $ 19.99
2013 Ferrari- Carano Sienna: This is an Italian- inspired red blend with a dominant share of Sangiovese. Well constructed with dark cherry fruits, licorice and soft milk chocolate, it will complement hearty flavors of smoked turkey or game birds and flavorful gravies. $ 15.99
2014 Chateau Montelena Riesling: Chateau Montelena has established a longstanding reputation with it’s Estate Napa Cabernet Sauvignon and Chardonnay. Over the years, its Riesling has remained in the shadows waiting to emerge. This Riesling is reminiscent of Germany’s Northern Rheingau region and is richly textured with savory tropical fruits. It is off- dry in style, with an uplifted middle and complex textures. $ 22.99 W. Peter Hoyne has been a wine journalist for over 20 years, covering stories of national and international significance. While his professional relationships in the wine industry have allowed him to share a unique perspective of wine, he is also intrigued by the culinary aspect and harmony that exists between wine and food. As a wine advocate, he is committed to consumer education and is focused on upcoming trends and American wine- buying habits.