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Fluid: Thanksgiving Wines

November 21, 2011

We’ve all heard that you should drink white wine with poultry, red wine with beef. So for years I’ve thought I should be drinking Sauvignon Blanc, or perhaps Chardonnay on Thanksgiving. But this year I’ve noticed that many “Thanksgiving Wine” displays feature light, juicy reds.

Some light reds to try this year?
Cabernet Franc (maligned after Sideways came out) which is sometimes made into Chinon. Ties the stuffing in with the turkey quite nicely.

Beaujolais – bright and fruit-heavy, you can usually find good, inexpensive bottles of Beaujolais. December’s Food and Wine recommends the 2009 Potel-Aviron Chenas for your cranberry sauce and mashed potatoes.

Rosé  – Not just for Franzia anymore, Rosé also comes in sparkling varieties, great for toasting all you have to be thankful for.  Try Canella Rosé Spumante, just $21.

from Formaggio Kitchen

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