Thomas Ryder
A good Thanksgiving wine is bold and fruity enough to stand up to The Meal—and doesn’t cost much.
Côtes-du-Rhône
These red wines offer flavors of dark cherries,
pepper and violets. We like: E. Guigal, Coudoulet de Beaucastel, J.L. Chave
Selection Mon Coeur, Terminus.
Zinfandel
Briary, berry-rich, spicy reds primarily made
in California.
We like: Seghesio Sonoma County, St. Francis Old Vines Sonoma County, Gallo
Family Vineyards Frei Ranch, Cline Ancient Vines, Ridge Sonoma County Three
Valleys.
Sauvignon Blanc
Wines from the Marlborough region of New Zealand have
sharp, citrusy flavors of grapefruit, lemon and orange and notes of pear and
grass. We like: Cloudy Bay, Villa Maria, Kim Crawford, Nobilo, Matua.
Gewürztraminer
Assertive whites, these have flavors of lychee,
grapefruit and peach. We prefer dry or just slightly off-dry styles with the
Thanksgiving meal. We like: From Alsace, Trimbach, Zind-Humbrecht. From the
U.S., Philo Ridge, Montinore Estate, Chateau Ste. Michelle, Navarro, Hermann J.
Wiemer.
Cin-Cin, CHEERS
From the Milwaukee Professionals Association LLC Family
From the Milwaukee Professionals Association LLC Family
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