There are a number of wines — reds, whites and rosés — that go well with the Thanksgiving dinner, but over the last few years, Pinot Noir has emerged as my favorite red to pair with the traditional feast, and Montes Limited Selection Pinot Noir from Chile is an excellent, inexpensive choice.
In the past, I’ve written about the excellent Pinot Noir being produced in New Zealand. Matua’s Pinot Noir is no exception, and it carries the added benefit of being less expensive than the other Kiwi wines I’ve mentioned.
Weingut Steininger’s Gruner Veltliner, Kamptal, is a light, dry white wine that’s fresh, flavorful and an excellent match with a wide variety of foods.
For years, I had been reluctant to try Ecco Domani Pinot Grigio, and I’m sorry to say I was prejudiced and foolish.
There is little argument that some of Spain’s best red wines come from the Rioja region in the north central part of the country.
My first impression of Chianti, as it is for many people, was the iconic straw-wrapped bottle, not the wine. Occasionally, an unopened bottle would show up at my parents’ house, usually a gift from a friend coming to dinner, and by the end of the evening, it would be empty.
Finding a wine that goes with every course of the Thanksgiving dinner can be a bit dodgy because the meal is a hodgepodge of dishes with distinctive flavors.
A couple of decades ago, back before the brand hit the skids, Edna Valley Vineyard Chardonnay was a treat, a wine I couldn’t afford but would occasionally enjoy at a South Carolina restaurant owned by friends Louis and Marlene Osteen. The Osteens knew their wines, so when they’d offer to buy you a glass, it would always be something special.
Mionetto Gran Rose is a very good sparkling wine with lots of rich fruit flavors that reflect the expertise of a master winemaker and the continued quality of one of Italy’s top wine producers.
The Spanish native Garnacha is a little grumpy. The grape is thin-skinned and sensitive. It’s hard to cultivate, and its vines are low yielding. At one point in its history, it was even considered a weed, and for the last 30 years or so, many Spanish farmers have given up on it