Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: #MWWC21
Let me level with you. Do not fret over pairing wines with food this Thanksgiving. Most books, guides, magazines, or blogs will rehash the same tired rules: Beaujolais or Pinot Noir with pork or turkey, cab with steak, white with fish.
This advice overgeneralizes matters. What if your favorite producer decided to pop their Burgundy into new barrels one year? What if you went all Martha Stewart on the bird and brown sugar-glazed it instead of brining, or got completely “rebellious”: Continue reading