

A nice fruity, lighter bodied Pinot Noir from Oregon or California can provide an excellent option that will pair nicely with just about all the flavors that your feast provides. The key aspects of a lighter bodied Pinot Noir is that the fruit flavor will have a perceived sweetness (typically not actual sugary sweetness - read more), and Pinot Noir wines are fairly high in acidity. A little sweetness and a little acid will help complement and not clash with most dishes - provided they are not dessert level sweetness (beware that canned fruit cocktail salad!).
While you guests are waiting for dinner and your Pinot Noir is chilling to the right serving temperature (55-ish degrees), severing some sparkling wine provides a nice palate cleanser, and would go nicely with some light appetizers to keep those big appetites at bay! Try a Spanish Cava as a nice, value priced alternative to Champagne or California Sparkling.
HAPPY THANKSGIVING!!!
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