Posts Tagged ‘thanksgiving’
Beckmen Sauvignon Blanc for Thanksgiving
Beckmen Vineyards Sauvignon Blanc · Santa Ynez Valley, California
This one is a late addition to the list, I know, but it is well worth considering for your Thanksgiving feast.
By its nature, Sauvignon Blanc tends to be a food-friendly wine, pairing well with myriad dishes. And what Thanksgiving table doesn’t include myriad dishes?
This particular Sauvignon Blanc from Beckmen Vineyards is enjoyable on its own — so you can serve it before dinner — but also has a character that matches well with enough foods that it can continue to be poured throughout the feast.
Tasting Notes: Beckmen Sauvignon Blanc 2008
Appealing, bright nose of green apple, gooseberry, and a touch of mineral. Note that you will get more of the “green” or unripe notes if you sniff it when it’s too cold — take it out of the fridge and let it warm down to around 58-60 degrees. In the mouth it has a round, unexpectedly buttery texture and ripe flavors of pear, grapefruit, limey citrus, mineral, and a hint of spice. The acidity is medium, but doesn’t come out until the zingy finish that reminds me of granny smith apples. Again, it’s enjoyable on its own, goes well with the white meat, cuts through the fat of the creamed onions, has a spicy note to match with the stuffing, and pairs well with just about anything you throw at it.
Where to buy Beckmen Vineyards Sauvignon Blanc
Find this wine at a retailer near you using Wine-Searcher, Vinquire, or WineZap
Find more information at the Beckmen Vineyards website
Thanksgiving Wine: Wachau Gruner Veltliner
Domaine Wachau Federspiel ‘Terrasen’ Grüner Veltliner 2008 · Wachau, Austria
If you’ve never had a “Grooner”, then Thanksgiving is as good a time as any to try one.
Don’t be put off by the awkward-looking germanic name — it is pronounced “GROO-ner VELT-leen-er”. Easy enough, right? Its character is similar — easy going.
Gruner Veltliner is the Austrian version of Pinot Grigio — it is minerally, light, and pleasantly fruity. It is enjoyable enough on its own, but really wakes up when imbibed with food. And, like a personable guest at your table, its ability to be friendly but not overwhelming means it gets along with nearly everything.
When it comes to the myriad dishes dispersed around the bird of a Thanksgiving feast, a personable wine is ideal. That said, Gruner Veltliner finds friends easily — both on and around the table. Domaine Wachau makes one of the better examples, and it is not too expensive (under $15).
Tasting Notes: Domaine Wachau Federspiel ‘Terrasen’ Grüner Veltliner 2008
Bright, clean nose of pear, apple, lime, and a hint of spice (ginger?). In the mouth it has a saline-like quality in terms of weight, texture, and flavor, carrying limey citrus and mineral flavors along with hints of white pepper and grapefruit. The acidity is mild to almost medium, becoming more apparent in a pleasantly tart finish that reminds one of green / granny smith apples. Mild, clean, and enjoyable on its own, it has the ideal versatility for the Thanksgiving feast. It can be enjoyed as an aperitif and wit most appetizers, but also can be drunk through the entire meal. Don’t make the mistake I made initially by drinking it too cold — take it out of the fridge a good half hour before serving, or you will miss out on its subtle complexity.
Where to buy Domaine Wachau Gruner Veltliner
Find this wine at a retailer near you using Wine-Searcher, Vinquire, or WineZap
Find more information from the US importer’s website, Vin Divino
Estancia Zinfandel for Thanksgiving
Estancia Zinfandel Canyon Keyes Ranches · Paso Robles, California
In the last post we extolled the virtue of putting an American Zinfandel on the Thanksgiving table, and in this post we have another Zin recommendation, albeit at around half the price: Estancia Canyon Keyes Ranches.
Understand, though, you generally get what you pay for when it comes to wine. And this Estancia bottle — at around twelve bucks — is affordable but does not have the same depth and finish as the previously reviewed Quivira. But, some people are on a tighter budget for the holidays, and if you need to stay below fifteen dollars, Estancia is a solid, easy-to-find Zin that happens to match very well with nearly everything included in a typical Thanksgiving feast.
Tasting Notes: Estancia Zinfandel Canyon Keyes Ranches 2007
Soft and fruity upfront, turning a bit earthy and bitter in the finish. Works well with the dark meat and stuffing, finishing with a cranberry note and cherry tartness. With the white meat it’s OK, not great — it matches better with the dark meat and earthy accoutrements (i.e., stuffed mushrooms). I expect it to be equally palatable with more complex stuffings, such as those that may include mushrooms, dried fruits, sausage, or nuts.
Where to buy Estancia Zinfandel
Find this wine at a retailer near you using Wine-Searcher, Vinquire, or WineZap
Find more information at the Estancia Estates website
Quivira Zinfandel for Thanksgiving
Quivira Zinfandel · Wine Creek Ranch, Dry Creek Valley · California 2007
Since Thanksgiving is a holiday borne from the beginnings of the New World, it’s appropriate to have a grape indigenous to the US on the table next to the turkey. That said, Zinfandel fits the description — though its development may or may not have emanated from Italy’s Primitivo, most experts agree that Zinfandel is very much an “American” grape.
However, Zinfandel has many faces — it can be huge and bold, soft and approachable, sweet and sassy (i.e., “white Zin”), and anything in between. So it’s difficult to generalize and decide that “Zinfandel is a good wine for Thanksgiving”. The truth is, some Zins are perfect for the bird, while others completely miss the mark.
In the case of Quivira, we have a Zinfandel that fits very nicely on the Thanksgiving table. It has rich, ripe red berry flavors that meld well with both the dark and white meat, and a spicy note that compliments most stuffings, gravy, and other items on the table. The thing that makes it a slam-dunk is the finish, which is stunningly similar to cranberry sauce — which of course is already on the table for obvious reasons (it tastes great with turkey!).
Though, don’t make the mistake of trying to drink this Zin — or ANY dry wine — after filling your mouth with cranberry sauce; your palate will be disrupted by a jarring metallic flavor when the two elements combine.
At somewhere around $20-30 depending on the store, Quivira Dry Creek Zinfandel costs enough to be a worthy holiday wine to bring with you as a guest to someone else’s home, but not so much that it kills your wallet in these difficult times.
Following are my full tasting notes.
Tasting Notes: Quivira Zinfandel 2007
Big, ripe, beautiful nose of raspberry, black cherry, vanilla, and plum. It has good weight in the mouth, offering a nice whip of rich, ripe raspberry, vanilla Coke, and mild hints of chocolate. Mild acidity, soft yet ripe tannins. Finishes with pleasing flavors of black cherry and cranberry. No heat on the finish, which is surprisingly nice for a wine with this kind of ripeness and a listed alcohol level of 15.1%. At first I thought this would be too big, but it turned out to be a wonderful companion to the turkey (both white and dark meat), with and without the gravy. It also paired well with simple Stove Top stuffing, roasted carrots, and creamed onions. Recommended.
Where to buy Quivira Zinfandel
Find this wine at a retailer near you using Wine-Searcher, Vinquire, or WineZap
More information can be found at the Quivira Vineyards and Winery website
Wines for Thanksgiving: Peconic Chardonnay
Peconic Bay Winery Chardonnay “La Barrique” 2007 · North Fork, Long Island, NY, USA
We’re kicking off the annual “Wines for Thanksgiving” suggestions with this Chardonnay from Peconic Bay Winery.
This is a big flavored, fruit-forward wine that has both aromas and flavors of spicy vanilla oak, ripe pear, and honey. The honey vanilla flavor and the buttery texture meld well with the white meat and simply prepared stuffing drenched in similarly simple gravy. For a wine so ripe it finishes with little to no heat. The one thing it does finish with is a hint of tannin layered on the tongue, believe it or not.
In addition to the fact that it will go well with the traditional roast turkey and stuffing, it also happens to be from the North Fork of Long Island, NY — a fact that makes it all the more fitting, considering that the very first Thanksgiving shared by the pilgrims and indians supposedly took place in Massachusetts, only four hours away from the Peconic Bay vineyards.
You should be able to find this wine in and around the NY-metropolitan area for about $15-20. It’s also available directly from the winery.
a-8 t-8 b-8 fc-8 v-8 ~ 90 Points
Where to buy this wine
Find this wine at a retailer near you using Wine-Searcher, Vinquire, or WineZap
Or, visit the Peconic Bay Winery website
More Thanksgiving wine suggestions coming soon …
More Wines for Thanksgiving
Last week you read about several wines that are ideal for the Thanksgiving feast. Today the last-minute shoppers have a few more to consider.
Dinari del Duca Grillo 2007
Buttery texture and flavor is the immediate characteristic hitting the palate, carrying delicious lemony citrus and pear flavor. A nice mineral component arrives somewhere in the middle and stays through the finish. Works with everything on the table.
Georges Duboeuf Pouilly Fuisse Domaine Beranger 2007
Clean, crisp, zesty. White fruits – citrus and pear. Good acidity. Does not overpower the food, but rather stays off to the side and accentuates flavors. A mild, warm, toasty vanilla spice flavor echoes in the finish. On its own this wine has a nice limey citrus and ripe pear flavor, with mild vanilla spice and honeyed flavors as well. A nice enough wine to drink alone, but with the medium-high acidity, it really comes into its own with food, especially with roast turkey and many of the other dishes on the Thanksgiving table. This is a quality Pouilly-Fuisse at a fair price.
Find Duboeuf Pouilly-Fuisse Domaine Beranger at a retailer near you using Wine-Searcher
Bouchaine Pinot Noir 2006
Smells like Cherry Coke — lots of sweet black cherry, vanilla, and cola aromas. On the palate it tastes like a bite of black cherry mixed with black raspberry and small dose of vanilla spice. Tannins are mild, acidity is mild to medium, becoming more apparent in the finish. A good choice for roasted lean meats such as turkey, and it pairs just as nicely with mushroom dishes and chestnut gravy.
Find Bouchaine Pinot Noir at a retailer near you using Wine-Searcher
Concilio Pinot Noir Riserva Trentino 2003
This wine has typical old-world Pinot Noir aromas of cherry, earth, leather, blackberry, and a slight hint of vanilla spice. In the mouth it has a glassy smooth texture and warm, round mouthfeel, with flavors of red raspberry, cherry, and a touches of sweet tobacco, spice, and mineral. Acidity is appropriately medium, tannins are mild to medium and firm. If this was tasted blind, I might have guessed it was a Premier Cru Burgundy. It is a fine complement to most Thanksgiving dishes.
Find Concilio Pinot Noir Riserva at a retailer near you using Wine-Searcher
Georges Duboeuf Beaujolais – Nouveau and Cru
You can read all about Beaujolais Nouveau 2008 here. Please don’t consider other vintages of Beaujolais Nouveau for Thanksgiving, unless it is for salad dressing. A bottle of Nouveau at the Thanksgiving table is a festive, inexpensive addition, it is enjoyed by many neophytes, and it pairs well with just about everything — including the cranberry sauce.
If Nouveau is a little too low-brow for you, then you should consider a “real” Beaujolais — in other words, a Cru Beaujolais. Most decent wine shops will have at least a few on their shelf, from well-known producers such as Duboeuf and Jadot.
“Cru Beaujolais” are wines made from Gamay grapes grown in the ten best areas of the Beaujolais region. You will see one of these names on the label: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour. These names represent those smaller microregions inside Beaujolais, and represent the best the region has to offer. Some people prefer one Cru over another, but generally speaking, Beaujolais from any of those areas will go very well with just about every dish that can be placed on a Thanksgiving table. They all have cherry and red berry aromas and flavors, good acidity levels, soft to medium tannins, and are extremely food-friendly. Best of all, most cost in the $15 – $30 range, which to me is reasonable for a holiday celebration.
Three I tasted this past week with my “faux Thanksgiving” and can recommend are:
Georges Duboeuf Julienas “Chateau des Capitans” 2007
Georges Duboeuf Fleurie “Domaines des Quatre Vents” 2007
Georges Duboeuf Brouilly “Flower Label” 2007
Yes, I tasted a lot of Duboeuf, mainly because that’s the brand I find at the shops in my area, and also the brand that you’re most likely to see in your town. Don’t limit yourself to Duboeuf, however, as there are several other Beaujolais producers worth trying. Bottom line is, if you see “Beaujolais” on a wine label, there’s a pretty good chance it’s going to work well with the Thanksgiving feast. Other “reliables” for Thanksgiving matching include Pinot Gris (particularly from Alsace or Oregon), Riesling, Pinot Noir, and Zinfandel.
Happy Thanksgiving !
Georges Duboeuf Beaujolais Nouveau 2008
Beaujolais Nouveau est Arrive!
For those who don’t speak French, what that means is the first wine of the 2008 vintage — made from grapes picked only weeks ago — has been bottled and is available for sale right now.
Many snobs scoff at Nouveau, belittling its existence and poo-pooing it as “simple plonk”. I’m not going to try to change the minds of such cement-heads, but rather explain the purpose of Nouveau to those who have open minds.
First, before you taste a Nouveau it is important to have ZERO expectations. To meet its peak quality, wine — any wine — must spend some time aging, be it on its skins and lees, and/or in a barrel or other container. But with Beaujolais Nouveau, the goal is not to bottle a perfect wine. Rather, its purpose is to give a “sneak peek” as to the quality of the year’s vintage. A second focus is to celebrate the fruits of the most recent harvest through the holiday season.
So, bottom line is this: Beaujolais Nouveau will most likely not knock your socks off. This is not a wine to contemplate by the fire, nor to match with filet mignon. At the same time, it’s not a wine to put in the most proper crystal glassware (though you can if you want), and not one to worry much about. Pour it over ice in a styrofoam cup and drink it with hot dogs — it’s totally OK. On the contrary, it is a wine to have fun with, to enjoy with friends during cocktail hour or with a holiday dinner. Turns out, Beaujolais Nouveau is an ideal partner with just about everything on the Thanksgiving table.
Georges Duboeuf Beaujolais Nouveau 2008 Tasting Notes
The nose is a little more mature and deep than I expected — more like a Beaujolais Villages than a Nouveau. Let’s not get crazy, as it doesn’t smell like a 8-year-old wine — but then, it doesn’t exactly smell like an 8-week-old wine, either. What I get is fresh red cherries, sweet strawberry and red raspberry, and a mild touch of overripe banana. On the palate it has a glassy smooth texture, with bright cherry and strawberry flavors finishing quickly into a mouthful of dry, tart cranberries. Tannins are nonexistent, acidity is firm. If you are going to be a discerning, condescending geek, don’t bother with it. However, if you are seriously interested in the Beaujolais region, this Nouveau suggests that 2008 will be a wonderfully ripe and delicious vintage. If you fall into neither of those categories, pick up this wine, pour it over ice, and enjoy it with simple apps, a cheap “wine soaked” cheese wheel, or, ideally, for the Thanksgiving table. There’s no wine that goes as well with both pigs in blankets and the cranberry sauce (and everything in between).
a-6 t-6 b-7 fc-8 v-8 ~ 85 Points
Website: ChilledRed.com
Find this wine at a retailer near you through Wine-Searcher, Vinquire, or WineZap
Wines for Thanksgiving
A week from now, the USA will be celebrating the annual “bird day” better known as Thanksgiving, enjoying a feast of myriad dishes surrounding a roasted turkey. As a result, the cork dork within you is running mad with imagination — what wine, or wines, will match with the big bird AND the assorted accompaniments?
Look no further than this website to answer that question. The entire WineWeekly.com staff (which consists of me, myself, and I) has already muddled through a “mock” Thanksgiving dinner, for the sole intention of providing you with the best wines for the Great American Feast. Yes, it’s a tough job, but someone has to do it … so let’s talk turkey!
First, let’s go over the dinner itself. I “cheated” with the bird — instead of getting a fresh, organic tom and putting it through a proper brine, I bought an on-sale, 13-pound, sodium-injected frozen turkey from a brand called “Riverside”. But, I did at least try to inflict some gourmet wisdom on the formerly feathered friend — I followed this recipe from Lidia Bastianich, which among other things suggests that you stuff and surround the turkey with vegetables (which eventually are mashed into a delightfully tasting gravy), and also offers the idea of glazing the turkey with balsamic vinegar — both for flavor and color. Following with the balsamic theme, I also followed this recipe for roasted green beans, and added simply roasted carrots and potatoes, baked sweet potato, creamed onions, Stove Top stuffing, and of course, cranberry sauce (straight from the can). Finally, I pulled one other “secret” which led to a perfect bird: chilling the breast on ice packs for a full hour before roasting. This lowered the temperature of the white meat, but kept the dark meat at room temperature, and in the end, both meats were equally done (and juicy) at the same time. No more turning the white meat to sawdust while the dark meat lumbered its way to 165 degrees!
But hey, this is a wine blog so enough with the food … on with the wine.
First, I tried white wines. Right off the bat, “Wine by Joe” Pinot Gris was a perfect pairing to everything on the table — and has a nice, soft, flavorful fruitiness that makes it a great choice as an aperitif as well. I recommend it highly for the Thanksgiving table for its versatility. It doesn’t hurt that it sounds like I made the wine (I didn’t, trust me).
I next tried a Viognier which will remain nameless, because it simply didn’t work. That doesn’t mean Viogner in general won’t work — its flabbiness and spicy character should match well with many of the Thanksgiving dishes. However this one in particular was not agreeable. Perhaps it was too old, or maybe it was because it was French (just kidding!).
The next white that worked was Clean Slate Riesling, which has quickly become a favorite in my home. The rich, ripe, apple-y flavor melds well with nearly everything you can put on a table, and is especially complementary to traditional Thanksgiving dishes — both sweet and savory. If you can find it, get it — it’s reasonably priced and everyone will enjoy it (even the beer drinkers).
Next I tried Bouchaine Chardonnay, which to me is more of an aperitif than something for the Thanksgiving table. Its rich, spicy vanilla, apple, and toasty aromas and flavors are exactly right while the house is filling with the smells of baked apple (or pumpkin) pie, roasted chestnuts, the turkey, the vegetables, and the stuffing. It has a creamy, round character and warmness that makes you smile, and though it paired nicely with the equally creamy creamed onions, it was a little too over the top in flavor for the turkey. Nevertheless, I like it as a wine to serve with appetizers and conversation, and there will be Chardonnay lovers who think it is just wonderful with the meal.
After the whites it was time to test the reds. First up was Blackstone Pinot Noir, which was surprisingly delightful. I say that because I have a tendency to poo-poo the well-known, mass-produced brands, and as a result am taken aback when one impresses me. The Blackstone Pinot Noir had ripe, bright aromas and flavors of sweet raspberry, cherry, and gobs of strawberry — all of which worked well with the turkey, the stuffing, the onions, the balsamic-roasted green beans, the cranberry sauce … heck, it worked with everything. The best part is, you can find it just about everywhere, and likely for under fifteen bucks. It’s a no-brainer for the Thanksgiving feast.
After the Blackstone and another inexpensive Pinot Noir to not be named later, on a whim I tasted MeMo Sangiovese against the plethora of plates. Alone, it had a sharp acidity — typical of Sangiovese — but it was toned down with food. It wasn’t mind-blowing but it didn’t need to be. Rather, it was a fine, unobtrusive complement to everything, in particular the creamed onions, the dark meat, and the white meat drenched in yummy, fatty gravy. Oh, and I picked it up for under ten bucks, so if you’re on a strict budget, go for it.
Finally, I tried Rosenblum Zinfandel Paso Robles 2006. It was the most expensive bottle of the bunch, just a shade under twenty bucks ($19.99 to be exact). While I tend to be one who finds every way possible to go against the grain, and in the case of Thanksgiving the “grain” is Zinfandel, in this case I have to go with the “experts” and pundits — the right Zinfandel is an ideal match for the ultimate American feast.
Rosenblum, to me, is one of the best quality:price wineries for Zinfandel, and this bottle fit that assessment. It worked perfectly with the balsamic glaze and the gravy; white meat and dark meats both work well. There is some bright raspberry and black cherry fruit, but it kind of falls by the wayside and yields to spicy flavors (cardamom, chocolate licorice, clove) and a big dose of pleasant, creamy vanilla. That creamy vanilla is a nice partner to the creamed onions and also pairs nicely with the roasted carrots and red onions. If there is a problem with the Rosenblum Zin, it is that you likely won’t have enough of it. Once people get a taste of it, and realize how wonderful it is, they will eschew any other bottles on the table. My recommendation is to buy several bottles of it, or make sure you have more expensive Zins or drop-dead Burgundies lined up as an encore, or serve it later in the meal. Bottom line — it’s so far my favorite wine for Thanksgiving.
However, the research has only begun. Between now and next Thursday, more wines will be matched with the traditional Thanksgiving feast. Tomorrow, in fact, we’ll be getting the first taste of the 2008 vintage via Beaujolais Nouveau. In a week, I’ll be gobbling, and you’ll have a good idea of what to look for when you walk into the wine shop.
Find these wines at a retailer near you using Wine-Searcher:
Bouchaine Chardonnay, Napa Valley, Carneros
Rosenblum Zinfandel Paso Robles
Tags: blackstone, clean slate, memo, pinot noir, riesling, rosenblum, sangiovese, thanksgiving, zinfandel
