It's just a couple of days off, that big day for over indulgence that we call Thanksgiving. If you're in charge of picking up the wine, here are a couple of quick Wine Chic tips for you.
A great way to go is to have a red and a white on the table. Not only does this appeal to multiple tastes, it is a good way to complement the vast number of foods you'll have on your plate. A light to medium bodied dry red with a lot of fruitiness will do great things with the subtle tastes of turkey. Pinot Noir is a common and worthy choice, and one of my favorites.
A lighter Merlot or Shiraz can also work nicely. Actually, the wine Katie had the other day at her friend Crystal's birthday celebration sounds like it would be an awesome choice, too. A good Wenwood wine would be the Century Farm Red.
As for a white, something crisp and fresh is a great way to cleanse your palate between some of the richer, creamier dishes. Buttery stuffing, gravy, even cranberry sauce can linger a bit, and an acidic wine helps to clear away that creaminess, opening your taste buds to all the flavors in your meal. Sauvignon Blanc or a dry Riesling are great wines for this, and my Wenwood choice is Country Estate White.
One more suggestion - think outside California and France. Try wine from someplace you haven't had it from before. Washington State has fantastic Pinot Noirs; Michigan has some really yummy Rieslings; New Zealand offers my favorite Sauvignon Blancs. Not to mention Missouri - Chambourcin (our varietal of the month) is a great red, and Vidal or a dry Vignoles are wonderful white choices. I've given you my choices from Wenwood, and I'll hit Katie up for Peaceful Bend recommendations tomorrow.
No matter what you drink, please enjoy the wine and everything else you have to be thankful for.
Happy Trills,
Laura
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