Wines for Thanksgiving

It's almost Thanksgiving eve, and you're probably putting together your menu.  And if you're not...get on it!  And no matter what you're having, you'll need some wines to go with the big meal. Vouvray/Chenin Blanc:  This is among the best wines in the world for Turkey.  Vouvrays are Chenin Blanc-based wines from France, and come in a variety of styles, from dry to off-dry, semi-sweet and sweet.  South Africa makes great Chenin Blancs, too: try Raats Family, Indaba or Cederberg.  And Napa's Pine Ridge makes a wonderful mixture of Chenin Blanc and Viognier that I recommend highly.Rose:  If you're having ham by any chance, try pairing it with Mulderbosch Rose, from South Africa, made from 100% Cabernet Sauvignon. And if…

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Bargain Wine of the Week: Mulderbosch Cabernet Sauvignon Rose 2010

I know that Spring isn't here yet, and spring is the traditional time to drink Rose. But you don't have to wait for spring to stock up on--or even drink--this incredible and remarkably inexpensive wine. And here in New Jersey, it's like spring anyway. From South Africa, this is 100% Cabernet Sauvignon, and I don't know another Rose made from 100% Cab. It's dry but mouth-filling with a fruit bomb of red cherries, strawberries and pomegranates. This is not a wimpy Rose - it's a relatively big wine, and it'll stand up to a lot of food. You can find this wine at about $9-11.         

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Hammer Time? No. Rosé Time.

  For years, I thought that rosé wines were kids’ stuff – sweet, with no body or character.  This probably came from memories of drinking Mateus Rosé in my early 20s—that famously cheap, commercial wine in the familiar flask-shaped green bottle, invented to appeal to everyone. Too sweet to pair with food and lacking sufficient acidity to refresh, Mateus is fizzy but it’s not really a sparkling wine. I also remember drinking Lancers, Rosé d’Anjou, and under full disclosure I’ll even admit to having tasted white Zin from time to time. Hey, my Aunt Mary liked it and brought it to the house.   The result of those youthful indiscretions was that for a long time I though all pink wines were sugary, nasty stuff and almost never tried…

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