First, remember that there’s no such thing as an incorrect pairing of wine and food. But on Thanksgiving, a little versatility goes a long way, given the variety of flavors and textures in a traditional spread (so save the Barolo, Bordeaux, Super Tuscans and Napa Cabernets for a holiday dinner in December). Instead, adaptable wines like white and red Burgundy (and their New World compatriots), Riesling, and sparkling wines from just about anywhere will shine at your Thanksgiving table.They’re not just for toasting in skinny flutes—well-farmed sparkling wines are truly great wine pairings for nearly any cuisine. Maxime Barmès’ gorgeous Crèmant d’Alsace, Danilo Ferraro’s handmade Proseccos, and Jochen Ratzenberger’s electric Riesling Sekt all have just as much utility on your Thanksgiving table as any still wine. So don’t be afraid to keep your sparkling wines in play! For white wines, a touch of fruitiness will go a long way, especially with a traditional turkey. White Burgundies
Greg Moore holding court at the Tasting Table The Tasting Table is always open at Moore Brothers, whether for daily tastings, “themed” event tastings, and when our winegrowers visit the stores. Here are some examples from our “themed” tastings: Bordeaux Tasting: Visiting Winegrower: All videos (without youtube ads:): All videos
Benjamin Gonçalves and Mallory Talmard The Talmards have grown vines in the Mâconnais since the 17th century, though the current domaine dates only to 1971, when Paul Talmard withdrew from the local cooperative to estate bottle his own wine. In 1997 he was joined by his daughter Mallory and her husband Benjamin, who now farm 27 hectares in the villages of Uchizy, Montbellet, Chardonnay, Tournus, and Farges-lès-Mâcon. Most of the vineyards grow on well-exposed, steep limestone hillsides, which minimize the yields, and maximize concentration and quality. The grapes are fermented and matured on their lees for two to three months in stainless-steel tanks (there is no wood at Cave Talmard), and the wine is bottled in the spring after the harvest.
The work looks easy–until you realize you’ll be walking up and down a 50 degree (or better) slope repeating the movements thousands of times. Here’s a taste of the hard work that goes into fine wine. Also Greg gets a quick tutorial from someone who has done this for a number of years on the Halenberg one of Germany's most important vineyards.
Gilles Marsaudon and Marie-Hélène Leonard in their vines Marie-Hélène Leonard Was born and raised in Cognac, and grew up in the wine industry, eventually heading the sales department for one of Bordeaux's largest négociants. Gilles Marsaudon, owned a company specializing in trade show marketing to the Bordeaux wine trade. In 2002 the two purchased the old, run-down Château de Monteberiot in Côtes de Bourg. The reclamation of the vineyards and buildings has focused entirely on the vines and finished wine–no money has gone into "tasting rooms." The 17 acres of vines in production are planted to clay/limestone soils much like St. Emilion to the south. Approximately 75% is planted to Merlot, 22% to Cabernet Sauvignon, and the rest to Cabernet Franc. In 2003 a small plot was also planted to Côt (Malbec). The vineyards are being retrained to lutte raisonée.
"Tuscany's strength, like that of any wine producing region, lies in the typicity of the wines, the unique characteristics that make the wines undeniably Tuscan," says Paolo De Marchi. Since the 1970s when he took the reigns of his family's estate in Tuscany, Paolo has become a leader in the evolution of modern Chianti. When asked about all of the changes that have taken place in his region he points out that, “Tradition, doesn't mean always making the same thing. Tradere from Latin–transport and deliver–we take the best from the past, add our current knowledge, and we prepare the way for those who will come after. We have to face the future, but with a solid foundation in where we come from in order to know where we want to be tomorrow. My focus on Sangiovese recognizes the connection, the ‘genetics’ of Tuscany.” Paolo on the evolution of modern Chianti (part 1) Paolo on the evolution of modern Chianti (part 2) Paolo on the evolution of modern Chianti (finding
Andrea, Gianni, and Mattia Piccoli The late, Gianni Piccoli was as stubborn as he was modest and self-effacing, with no interest in following the easy paths to guaranteed market share if they mean compromising his principles. He and his sons Mattia, Andrea, and Stefano simply made the best wine in Bardolino. Which is how they find the best customers. Corte Gardoni was established in 1980, when Gianni decided that his beautiful grapes–carefully farmed at low yields on the stony slopes of the moraine in Valeggio sul Mincio–would no longer be sold in bulk, to be blended anonymously in the vats of industrial wineries like Bolla and Folonari that still dominate Bardolino. Building a winery was a risky undertaking in a region that had such little prestige, but Gianni Piccoli never looked back. Today, under the direction of his son Mattia, Corte Gardoni supplies the finest Bardolino and Custoza to nearly every Michelin starred restaurant in Italy.
Paolo De Marchi and James Spinelli Paolo was exhausted. Following a huge turnout the night before in our New York store, a two-hour drive to my house to spend the night, a 9AM meeting and interview with Philadelphia's most influential food writer, then the all-day tasting; he was spent. He was telling me (on our way to pick up sushi for a quiet dinner at home; ( Fuji in Haddonfield in case you're interested) how old he was feeling, and how tired he was. And it got me thinking. I took a short detour down Tanner Street in Haddonfield and pulled up in front of Quaker Shoe Repair. I took Paolo with me into the little shop, and introduced him to the owner, James Spinelli (he keeps my cowboy boots in shape). Mr. Spinelli took an apprenticeship in shoemaking at age 11 when Calvin Coolidge was still President and was just turning 94–still working six or seven days a week as an artisan. I told Mr. Spinelli that Paolo was "feeling his years," and was tiring out. Mr. Spinelli lo