You know the saying, “Too many cooks in the kitchen spoil the broth.” But what about too many sommeliers?
The W&S staff plays sommelier at our respective Thanksgiving feasts, a role often complicated by family traditions—some loved, some eagerly forgotten. Or by the food—a subject on which everyone has an opinion. Or, in some years, by the family…. There are those Thanksgivings, in fact, in which we wish we could simply nab our favorite dish and bottle of wine and take them off to someplace quiet to enjoy them in peace. Here are some of our favorite bottles and dishes—and a few recipes to boot.
Publisher & Editor (NYC)
Extra Brut Champagne, Barossa Grenache and Finger Lakes Blaufränkisch
I want fizz. Champagne is my pre-feast aperitif and my Alka-Seltzer post-Thanksgiving. Something dry and refreshing, like the Pehu-Simonet Extra Brut Transparence. Just the name, Transparence, sounds refreshing. The only downside is that the bottle goes quickly, as everyone wants some bubbly. So I try to stash the near-empty bottle in the fridge for a last sip and break out grenache for the turkey—the Rockford Basket Press smuggled back from Australia—or some Red Tail Ridge Blaufränkisch from the Finger Lakes.
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