) on what wine would be perfect on our Thanksgiving table. Vaynerchuk's pieces of advice will surely delight our guests.
First of all try something new. If you stricly abid to the wine-pairing rules for the rest of the year, this Thanksgiving try to be creative and avoide pairing a red wine only with roast meat and a white wine only with salads.
Second, go for the lighter wines. Since, he says, Thankgiving dinner is a long event and it may take hours before you leave the table, pick wines with lower level of alcohol. I.e. don't serve a still Merlot with appetizers otherwise auntie will fall asleep before entrées.
Suggested wines that go with the appetizers:
1) Spanish Valdesil Montenovo Godello
One of the most exciting white wines available on the market today for the price. Fresh, bright, racy flavors of white peach and almonds. Unique and delicious - from 140 year old vines.
"Light yellow-gold. Sexy lees, honeyed pear, peach and smoky minerals on the nose, with anise and sweet butter qualities. Lush, waxy citrus and orchard fruit flavors become smoky with air, taking on a creamy quality reminiscent of high-end white Bordeaux. Juicy pear and apple flavors cling on the long, sappy finish, which echoes the lees and anise qualities. This performs far above its price point."
-International Wine Cellar
order it online: link
2) Italian Tiefenbrunner Pinot
This wine is light yellow to sandy-colored in appearance, with a bouquet that hints of pear and candied fruit. The strong harmonious structure emphasizes its dry, full bodied taste and round finish.
Makes a good companion to all sorts of appetizers, as well as asparagus dishes, seafood, poultry, pork or veal.
order it online: link
3) Hortus La Bergerie Blanc. If you don't find it a the winery try Greg Norman Estates Sparkling Chardonnay Pinot Noir
The wine is a pale straw green in color and it has a very fine, yet persistent bead. On the nose there are lifted strawberry, citrus and nutty aromas with just a hint of sherbet character. On the palate it is a medium to full bodied style with generous stonefruit and citrus flavors and a very smooth, yet generous finish.
Viticulture: This wine is a combination of chardonnay (57%) and pinot noir (43%) sourced from premium vineyards within the premier grape growing regions of Adelaide Hills, Langhorne Creek and McLaren Vale. The fruit was hand picked to ensure maximum control of natural freshness and retention of primary flavors.
order it online: link
4) Albrecht Gewürztraminer Reserve
The Gewurztraminer Reserve is made from selected (prime) grapes. Bursting with the aroma of honey, red roses and tropical fruit, yet dry and rich on the palate, this wine is lovely to drink on a warm afternoon by itself or paired in a meal with rich, creamy poultry dishes. It releases both to the mouth and the nose litchi, rose petal and spice aroma.
order it online: link
5) Dr. Karl Christoffel Wehlener Sonnenuhr Riesling Spatlese
If you don't find it a the winery, try Henschke Julius Eden Valley Riesling 2006
Riesling is the classic grape variety of Germany and one of the earliest varieties brought to South Australia. Cyril Henschke developed the Henschke reputation for premium Riesling wines as early as the 1950s, from the vineyard areas of Eden Valley, Keyneton and Springton.
These dry, food-oriented wines are clean and crisp and have the ability to age into delicious marmalade on toast flavors, due to the cool climate of the Eden Valley region. This region provides excellent ripening conditions for the Riesling grape and has a unique track record of exceptional aging potential for the variety.
The 2006 Julius Eden Valley Riesling is green gold in color. The nose is very lifted, floral and perfumed with rose petals, citrus blossom, lime/lemon zest, hints of slate and green peppercorns. The crisp, dry palate shows sweet fruit with rich flavors of lemon and lime, fresh acidity and excellent length.
order it online: link
Suggested red wines that go perfectly with the meat ("the more acidic the wine, the more you salivate, which is especially helpful with dry turkey and stuffing" Vaynerchuk says):
6) Californian Clone 5 pinot noir. If you don't find it a the winery, try Belle Glos Taylor Lane Vineyard Pinot Noir 2006
Dark garnet hue. Nuanced flavors of bing cherry, sweet brown spices and earth aromas are showcased by a rich, concentrated texture. The finely balanced finish is long, lush and fruit-driven.
order it online: link
7) Bacio Divino Pazzo from Napa Valley. If you don't find it at the winery try another Californian wine: Wild Horse Viognier 2007
Our 2007 Viognier captures the aromatic charm and richness of this varietal. Grapes for this bottling came from our estate vineyard in Templeton, and the Calleri Vineyard in the Cienega Valley of San Benito County. The Calleri Vineyard offers the spice and depth to provide a fulfilling mouthfeel, while the Wild Horse Estate Vineyard contributes aromas of honeysuckle and citrus complimented by a crisp, delicious finish. Each vineyard lot is divided into a tank and neutral barrel ferment fractions (neutral barrels are casks that have been filled for at least three prior vintages and carry minimal oak flavor and tannin). The tank ferment accentuates the bright citrus and stone fruit characters and preserves the mouthwatering acidity, while the barrel ferment adds richness and viscosity to the mouthfeel for a lingering finish. Finally, a touch of Roussanne is added for hints of pear and honey as well as mid-palate richness.
order it online: link
8) Starry Night Lodi Zinfandel. If you don't find it at the winery, try Ravenswood Lodi Zinfandel
By the sandy shores of the Sacramento-San Joaquin River delta, the agricultural town of Lodi is home to a lot of old Zinfandel vines. It's considered a warm region, but its location, directly in line with the Golden Gate, brings daily afternoon breezes that soften the summer temperatures. Combine this with ancient vines in alluvial soil where roots grow very deep, and you've got a formula for ripe, lush Zin that's also concentrated and intense. Soft, round, spicy and jammy with voluptuous overtones of plums and blueberries, this wine lives large.
order it online: link
9) Italian Pieve Del Vescovo Piovano. If you don't find it at the winery try another Italian wine from Umbria: Falesco Marciliano 2003
Made from 70% Cabernet Sauvignon and 30% Cabernet Franc grown in estate vineyards in Umbria. Marciliano has a profound dark purple color and exhibits complex aromas of tobacco and slate. This wine is a great representation of Cabernet when all of nature's forces are working together. Layers of fruit are evident on the nose and on the palate, while the tannins are expressive without being too aggressive.
"Here is a knockout wine from one of Italy's most talented enologists, Riccardo Cotarella, that delivers classic Cabernet green notes followed by bursting tones of blackberry, tobacco, toasted coconut flakes, apple pie crust and ... distant hints of black licorice. The aromatic complexity is stellar and so is the velvety mouthfeel; a genuine crowd pleaser."
-Wine Enthusiast
order it online: link
10) Beaujolais Potel-aviron Moulin A Vent. If you don't find it a the winery, try Joseph Drouhin Moulin-a-Vent 2006
On the top of a little hill and in the middle of the vines, one can still admire the "moulin à vent" (wind mill) that gave its name to the area. The mill is now 300 years old, but the vines have been cultivated here for a much longer time: since the time of the Romans.
Moulin-à-Vent can be favorably compared to the wines of Côte d'Or because of its good concentration and great ability for aging. In fact, thanks to its tannins, Moulin-à-Vent may age 7 to 15 years depending on its vintage.
The color is deep purple and the nose shows intense fruit with spicy, ripe aromas. On the palate, the tannins are perceptible but elegant. The finish is long.
Versatile with all kinds of food, especially simple and flavorful dishes such as hors- d'oeuvres, charcuterie and white meats. Serve slightly cool.
order it online: link
![[Valid Atom 1.0]](http://www.verimall.com/img/valid-atom.png "Validate my Atom 1.0 feed")
No comments:
Post a Comment