Pinot Gris from Oregon: Before reaching for yet another Pinot Grigio from Italy, try serving the same grape — Pinot Gris — but from Oregon. It will offer more intrigue for your feast, with slightly more weight and a spritzy jolt of acidity, often joined by an aftertaste of honey and spice.
Cru Beaujolais: A somewhat more serious version of Burgundy (French Pinot Noir vines), it is light on the palate, while consistently charming with floral aromas and irresistibly lithe red fruit. You are drinking the latest Beaujolais vintage and each year is or isn't a standout.
Pinot Noir: This silky, aromatic red’s versatility with food made it popular with foodies long before it was the star of the movie Sideways. Burrowing Owl and Blue Mountain wineries have excellent VQA offerings. Its restrained frame and snappy acidity gives lift not only to poultry of all types but also to most foods associated with white wine and the majority you would relate with red.
Chinon: Light- to medium-bodied, this French red is a multitook of a wine, poised to invigorate your wine snob uncle with a uniquely tangy and herbal earthiness. Be prepared for tales of his winery bicycle tour of the Loire Valley.
Dolcetto: This Italian red has moderate weight and cherry or raspberry aromas, with ample acidity and occasionally a bit of tannic bite that will counter the feelings of fatigue that set in after your third helping of mashed potatoes and gravy. Ciao,
Tags:
No comments:
Post a Comment