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Sunday, November 6, 2016

Ten Tips To Make It A Holiday To Remember

  • Every celebration starts well with the pop of sparkling wine. And, with its richness of texture, acidity and fine bubbles, it goes with most of what graces our Thanksgiving table. Pair it with raw oysters in a champagne and shallot vinaigrette as an appetizer. We’ve suggested the local Foundry, but we’ve curated a varied selection of both California and French Champagne for every budget.
  • Serve crab for your feast - the fishery is open and dungeness makes for fun festivities. If there’s butter involved, I root for buttery oaky Chardonnay. Our pick: Laird 
  • If your main course is a roast, lamb, venison or game bird, a more earthy Pinot or Dolcetto is in order. 
  • Even a dry bird is moistened by the high acidity and low tannins of a Pinot Noir. Your holiday ham will benefit from this match-up, as well. Our selection here. 
  • Add Port or Red Dessert Wine to your turkey brine; it will lend a toasty fruit flavor with a burnished glow. Drink the rest with your chocolate dessert. J.R Storey is our best seller.
  • Braise your root vegetables (carrots, parsnips, fennel, leeks, celery root) in a cast iron pan with two cups of Pinot Noir. Drink the rest with the bird or a brisket, both classic red wine pairings. Try the value priced Weatherborne or Outlier featured below. 
  • Turkey is fairly easy to pair with, but the array of side dishes are more complicated. The recommendations below are versatile enough to go with a variety of side dishes, from green bean casserole to a gourmet hazelnut and rosemary stuffing. 
  • Everyone will think you’re a real Martha Stewart (minus the jail-time) if you float some sliced peaches or berries in a martini glass filled with Moscato. Add a sprig of mint and piece of biscotti or shortbread and you’re done in time for the game. Click here for a selection of Moscato and after-dinner dessert wines 
  • Buy enough! You don’t have to open it all and there’s always Christmas and New Years. Better to have too much than too little. Here’s a handy formula:
    • Guests x hours x 2 = glasses. Glasses / 4 = bottles. Or, one bottle per average wine-drinking guest over the course of the afternoon/evening.

  • Reconstitute your leftovers with leftover white wine. It will moisten as you re-heat and add flavor, as well.

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