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"For Your Thanksgiving Fling"

  by Fred McMillin

Scharffenberger Cremant Here are my panel's picks for Thanksgiving dinner.


One Size Fits All

If you wish to serve only one wine through the entire meal, choose one of these.

  • Sparkler—Don't make it too dry and yeasty... Scharffenberger Cremant (pictured) is just right.
  • Chardonnay—Here's a $12 model that will support, not dominate the dishes...Fetzer Barrel Select North Coast Chardonnay.
  • Pink- If you enjoy pinks, the best one my panel has tasted lately...Beringer Rose (roh-zay) de Saignee.
  • Light, Fruity Red—Montevina Brioso. Give it an hour in the frig and then enjoy the fresh berry flavors...only $7.
 

Picky, Picky

Now, if you have the time and budget to serve different wines with different courses, here are some winners.

  • Soup—Sandeman Malmsey or Rainwater Madeira
  • Salad—Robert Mondavi Reserve Chardonnay. See the November 3, 1998 WineDay titled, "Salad & Wine By Design", for details, including sprinkling a little cheese on the salad to improve the bonding with wine.
  • A White Fish with an Herbed Sauce—Try a restrained Sauvignon Blanc (no grassy flavors)...if the budget is tight, there's a $7 Stone Creek. Otherwise, go for the EOS Blanc at $14.
  • Turkey or Ham—If you are daring, try the Italian Riunite Merlot. Otherwise, serve a Beaujolais Nouveau by Duboeuf or Beringer. The 1998s will be available before Thanksgiving.
  • Herzog
Late Harvest Johannisberg RieslingDessert - with a light dessert, try the $16 Herzog Late Harvest Johannisberg Riesling (pictured). For pumpkin pie, the panel's pick is Clicquot Demi-Sec Champagne.
  • The Afterglow—Germain-Robin produces the Western Hemisphere's most elegant brandies. Serve their latest release, "OLD HAVANA." Phone (707) 462-3221.
 

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