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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.
 Dessert
- 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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