Photo by gcfairch, via Flickr
Last year here on the blog, I wrote two posts on picking wine for Thanksgiving. It was the first time covering the subject for me, but it’s a tried and true annual staple for wine writers. And it’s often one that is forced and full of clichés from “there are no rules”! to “you must follow these tips!”
So instead of rehashing all of the suggestions and tips, I’m just going to keep it simple. Here are the links to last year’s posts: Critics’ Tips and My Tips. And below you’ll find two of the wines that I’m bringing to this year’s Thanksgiving dinner.
But first, here’s the MOST important tip that you’ll ever need – make sure you buy enough wine!
WHITE WINE PICK
From the Winery: “This unique marriage of two varietals that would never share the same bottle in their native France unites the crisp, honeyed fruit of Chenin Blanc with the plush body, light floral aromas and juicy stone fruit notes of Viognier, for a wine that is both sophisticated and easy to enjoy.”
RED WINE PICK
From the Winery: “This lustrous beauty showcases aromas of raspberry pie with pleasing hints of mint, citrus and a provocative suggestion of smoke. Fresh and bright flavors on the palate are balanced with a blend of juicy cherry and racy pomegranate. An easy sipper yet enough acidity to pair beautifully with your favorite dish.”