| WHAT TO DRINK WITH YOUR LEFTOVERS.
(SIMPLE ANSWER IS CHAMPAGNE)
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HAPPY FRIDAY, WE KNOW YOU HAVE A TON OF FOOD LEFTOVER.
HERE ARE SOME OF OUR FAVORITE WINES TO HAVE WITH LEFTOVERS.
QUESTIONS AND ORDERS
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| TURKEY BENNET WITH MAISON FOUCHER CREMANT DE LOIRE |
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| The Crémant de Loire “Cuvée des Roys de Naples” non-vintage Brut bottling from Maison Foucher is composed of a blend of fifty percent chenin blanc and twenty-five percent each of chardonnay and pinot noir. The vins clairs do not undergo malo and the wine spends twenty-four months aging sur latte prior to disgorgement. The current release offers up a bright and nicely complex nose of lemon, quince, flinty minerality, a touch of bread dough and a topnote of citrus zest. On the palate the wine is crisp, medium-full and nicely soil-driven, with a good core, frothy mousse and a long, bright and bouncy finish. This is a very good Loire sparkler and a fine value |
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| TURKEY SANDWICH WITH DOMAINE TEMPIER ROSÉ |
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| The Bandol Tempier Rosé offers a unique blend of complexity and freshness. It has a fine structure, with no tannin. The high-quality care given to the vines and the diversity of the terroirs* produce a flavorful intensity and a strong typicity. |
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| SPICY TURKEY NACHOS WITH WILLI SCHAEFER RIESLING |
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| For many tasters, these are the Ne Plus Ultra of Mosel wine, and they have attracted an almost religious following. Thus my most frustrating agency, as there is never enough wine. It is hard to put a finger on exactly what it is that makes these wines so precious. There is a candor about them that is quite disarming. They are polished too, but not brashly so. They are careful to delineate their vineyard characteristics, and they offer fruit of sublime purity. They are utterly soaring in flavor yet not without weight. What many of you seem to have warmed to is their clarity, precision and beauty of fruit, so maybe I’ll leave it at that! 2000 was the fine vintage of a humble vintner. Willi knew if he harvested as selectively as looked necessary, he wouldn’t get much wine and he might not get glamor-wine, but he’d get quintessential SCHAEFER wine. |
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| CASSEROLE WITH CLOS DE L'ELU MAUPITI ROUGE |
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| Vivacious but not vacuous is probably the best way to describe Gamay grown in the Loire Valley. It certainly can have a nervy tang but when it is done right it can make for a joyous evening if a somewhat less than celebratory morning-after. Thomas blends some Cabernet Franc into his Gamay to make Maupiti, a more seductive and seriously fun Loire Valley red than we’ve seen in a while. Three glous on the glou-glou meter. |
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| APPLE PIE WITH DEFORVILLE MOSCATO D'ASTI |
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| The DeForville family emigrated to Piedmont from Belgium in 1848 and established themselves in the village of Barbaresco in 1860. Here, the family was instantly engaged in growing the Nebbiolo grape under the direction of Gioachino De Forville. He was succeeded by his son, Vincenzo, followed by Vincenzo’s nephew, Paolo and, then, the fourth generation is represented by Paolo’s daughter, Mafalda and her husband, Bruno Anfosso. Now, the fifth generation is in place: Valter and Paolo Anfosso, the two sons of Bruno and Mafalda. |
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| PECAN PIE WITH VALDESPINO PEDRO XIMENEZ |
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| An intense color of mahogany with deep aromas of dried fruits (figs and raisins) and subtle notes of chocolate and coffee. The palate is very smooth and velvety with prune notes and a very long finish. |
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