It’s time to talk turkey and to recommend wines that would make your Thanksgiving celebration really sparkle! And on that note, consider popping the cork on a sparkling wine. Bubbles always make the occasion festive, whether it's an ordinary weeknight dinner or an elegant special occasion.
If money’s no object, then the original sparkling wine, Champagne, is superb. But it’s going to cost you at least $50.00. The good news: there’s lots of less expensive alternatives that are very good. I recently enjoyed Mumm Brut Premium ($27.99) from the Napa Valley in California.
It’s made in the méthode traditionnelle as Champagne is, where the wine undergoes a secondary fermentation in the bottle. The result is a steady stream of tiny bubbles that look like jewels in the glass and adds an exciting zip in your mouth.
The Mumm Brut has a golden radiance and like most Champagnes, is dry. Delight in its complex nose and flavour with ripe apple and lemon flavours together with toasty brioche, roasted almonds, and some marmalade. It’s fresh, vibrant, and seductive.
Plus the California bubbly will go with a variety of foods, from appetizers such as smoked salmon and cream cheese, to white and dark turkey meat, and different vegetable dishes. And with the refreshing acidity, it will cleanse your palate so you’re ready for the next flavour that will tantalize your palate.
Serve sparkling wines ice cold. Either use an ice and water bath, or leave it in the fridge for four hours. To avoid a geyser of bubbly when you pop the cork, gently twist the bottle rather than the cork. That way you avoid costly and messy spillage!
If you prefer a white wine to go with the white meat, the 2016 Culmina Dilemma Chardonnay ($31) is a winner! Veteran B.C. wine writer, John Schreiner declared, “Here is a Chardonnay that will give Burgundy a run for its money.” And I fully agree!
This delicious white is estate grown on Don Trigg’s Oliver vineyards. With over two years of bottle age, the 2016 Culmina Chard is at its peak showing off its elegance and complexity. Vanilla, toasted hazelnuts, peaches, lemon, and ripe apples, with a creamy texture plus minerals and crisp acidity that usually is found in French Chardonnays from Burgundy. This has plenty of character and will also pair well with dark meat, cranberries, turkey gravy, even Brussels sprouts.
Rosés popularity has exploded in recent years and the fall is a time to enjoy them with hearty foods. They are also an excellent compromise for those who enjoy reds but want something lighter and refreshing to balance the heaviness that accompanies a Thanksgiving feast.
Reach for the 2018 Kim Crawford Rosé ($16.99, on sale until Oct. 26). Rosés are best when they are young and this youngster from Hawke’s Bay in New Zealand is just a year old so it’s fresh and delicious.
Made from Merlot and Malbec on New Zealand’s North Island, the Kim Crawford has a delightful orange-pink hue. Lots of fruit including watermelon, rhubarb, and an essential flavour for turkey, cranberry! Dry, refreshing and perfect with whatever part of the bird you enjoy, breast, thigh, or drumstick.
To match the dark meat with a robust red, pick a 2017 Wakefield Cabernet Sauvignon ($16.99, on sale until Oct. 26). This Australian Cab from the beautiful Clare Valley is smooth and complex with layers of scents and flavours. There’s black currants, herbs, and smoke, along with savoury salami, leather, and dark chocolate that will do your Thanksgiving turkey and the chef proud!
Eric Hanson is a Richmond resident and a wine enthusiast
