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Happy Thanksgiving!
I cannot be
happier that Thanksgiving weekend has
arrived.
Thanksgiving is my time to be home and relax,
to enjoy the changing season and fall produce.
There is usually a day of curling up on the
sofa watching movies and likely noshing
too.
Below are some wine pairing options for
your Thanksgiving weekend...
I just returned from Kelowna. There, myself
and a small group of judges from Vancouver,
Ottawa and Seattle sniffed, swished and spat
our way through more than 450 wines over
three and a half
days. The results are be released tomorrow
(I'm as excited as you are to read them) but
I can say that in the reds, Syrahs/Shirazes
stole the show and a mix of Riesling,
Ehrenfelser and white Rhone varieties shone
brightly...
Don't forget to follow me on Twitter -
TheWineDiva for updates on events,
travels, tasting notes and a few cheeky
subtitles...
Cheers,
Daenna
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Salty snack foods
Segura Viudas Brut Reserva, Penedes Spain, NV
Bubbles can run the pairing gamut from
shellfish to Thanksgiving ham (especially if
it's a rose) but those salty snacks
in-between or before meals, cheese, chips,
salted almonds or truffled/cheesy popcorn are
an epiphany. The bubbles and acidity cleanse
the palate and prepare your mouth for the
next bite.
Thinking back over the
years I have been drinking this
traditionally-made sparkling wine I've always
been comfortable recommending it for it's
value and consistent quality.
Toasted almonds, honey, apple blossoms and
the yeasty-leesy character we love in far
more pricy bubbly. Loads of minerality,
smoky, flinty with loads of crisp tree fruit
and citric flavours - crisp and a bit creamy,
entirely quaffable but with an elegant seam
throughout.
Great value as always at $16
Read the whole review here...
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Root vegetables or mildly spiced dishes
Paul Mas Viognier, Pays d'Oc France, 2008
Earthy foods like sweet potato mash sprinkled
with cinnamon and
a pinch of chili, roasted & caramelized
carrots, parsnips or squash...
A
very bright, consistent Viognier featuring
aromas of honeysuckle, orange peel, peach,
warm spices, wildflower honey and creamy
papaya. Expect fantastic acidity (where so
many Viogniers can be lacking) and a rounded
texture with flavours of crisp white fruits,
citrus peel and spice. The generous finish is
dusted with finely ground white
pepper.
$14
read the full review here...
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Salmon, Turkey or Tofurkey
JoieFarm PTG, Okanagan Valley BC, 2007
A light-medium bodied wine with
plenty of acidity like this one made from
Gamay and Pinot Noir pairs well with fish,
white meats or cheeses and charcuterie.
Loads of tart fruits like rhubarb and red
cherry and cranberry, carrot tops, cedar and
wild herbs with undertones of forest floor.
The palate is bright, expect juicy red
berries, white pepper and spicebox. The
texture is soft and silky, it's light-medium
bodied and is made for food!
Elegant and delicious.
Pair with turkey, cedar planked salmon or
sauteed wild mushrooms.
$30
More new reviews on WineDiva.ca...
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Butter
Sumac Ridge 'Black Sage Vineyard' Chardonnay, Okanagan BC, 2007
Corn on the cob, corn chowder, smoked
cheeses, buttered popcorn or roast chicken
loves a good oaked, caramel, buttery (all in
balanced of course) Chardy.
This is a
Chardonnay for those of you who love caramel
and butter.
Obvious aromas of pineapple and
butterscotchy/praline, coconut and vanilla,
melon and candied citrus. The palate is
sweet, laden with tropical fruit and
butterscotch, it's rounded and creamy with
warm spices and vanillin oak flavours on the
finish.
$18
Other new Reviews...
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Coming next: Yarra
Valley.
Don't
forget to visit
winescores.ca
and winediva.ca for new wine reviews
every day!
And follow me on Twitter -
@TheWineDiva
Pink and Cheeky...
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