Thanksgiving is just around the corner, and while you may be ready to cook turkey and all the fixings — have you thought about what to drink? Jill Nickerson from the Milwaukee Public Market joins FOX6 WakeUp with some wine paring ideas for your holiday meal.
Wine for hosting a party:
Gerard Bertrand 2010 Cremant de Limoux ( $16.50)
- Blend of Chardonnay (70%), Chenin Blanc (20%) and Pinot Noir (10%)
- Brut is dry, but Chenin gives the wine a nice richness
Over the Edge 2010 Pinot Noir, Martinborough New Zealand ($15.95)
- Pinot Noir is known for good acidity — high-acid wines work better with a meal than low-acid.
- New Zealand Pinots are known for having a bit of earthiness in addition to red berry fruit — works well with savory mushroom/stuffing/gravy elements.
Saviah Cellars 2007 “Big Sky Cuvee,” Columbia Valley Washington ($19.95)
- Bordeaux style blend, primarily Merlot and Cabernet Sauvignon.
- This wine has a couple years of age on it, which helps it to integrate, which creates a structured, yet smooth wine.
Bormioli “Duck” decanter ($54.95)
- Decanting is good for aerating younger wines and is visually attractive when entertaining and on the holiday table.