I wasn't sure I was going to do a Thanksgiving episode this year, but last minute, I felt inspired (and was encouraged by some of you -- thanks especially to my dear friends and your fellow patrons Claudette C and Tina K) so I decided to make it happen.
This one is short, sweet, and to the point! I offer seven main wine types and give examples of each. I hope at least one of these ideas will work for your table!
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This year, I'm sticking with the theme I did for the Wine Access Club and recommending blends for your meal. The list:
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1. Sparkling -- whether you pick Champagne, Crémant, Cava, Cap Classique, Franciacorta, American sparkling wine, or anything else, you will likely have a mix of grapes. A great blend for the whole meal.
2. Acidic white blends are fantastic pairings. White Bordeaux blends are my top choice.
3. Full, white Rhône blends, especially with a big Viognier component are always on my Thanksgiving table. Blends like Côtes du Rhône blanc, Châteauneuf du Pape blanc, Laudun, Lirac, and Rhône blends from California and Australia work well.
4. Fruity red blends have softer tannins but good acidity. Côtes du Rhône, Châteauneuf du Pape, and Valpolicella are some examples
5. Flavorful red blends with a fuller body are a fantastic alternative to varietal Cabernet or Zinfandel, which are often recommended. Rioja, Bordeaux (with more Merlot than Cabernet), and Cerasuolo di Vittoria are my suggested blends.
6. Rosés like Tavel, Bandol rosé, Côtes du Rhône rosé, and heavier styles of Rioja rosado.
7. Finally, SAUTERNES is great with grilled food or anything with a char. It can also handle the sweet foods on your table, including dessert.
I hope you this was helpful and gave you a new idea or two! Happy Thanksgiving -- I'm grateful to you for listening!
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