Not Another Boring Thanksgiving Wine Pairing Article

Back by popular demand; it’s the annual Thanksgiving food and wine pairing post. I hope you enjoy it as much as you did last year.

don-carter-winesnark-thanksgiving-poster

On Thanksgiving my family comes together, shares some wine, enjoys a harvest feast, and watches football, football, and more football. It’s an afternoon filled with aggressive, smash-mouth offence and bold defensive maneuvers. Then we turn on the TV and watch the game.

Cooking a Thanksgiving meal for 20 people can be a lot of work and very stressful for everyone involved, by which I mean my wife. Of course I help out in a big way as I’m in charge of the wine and stay far from the kitchen. That probably doesn’t sound like much help to you, but then you haven’t been at my house when the wine locusts arrive. The eighth plague was nothing compared to what happens when my people are thirsty.

My wine selection process is simple. I sit on the front porch and sample wine before the guests arrive. Last year the first wine I tasted was so good that I drank the whole bottle. I wasn’t alone mind you, there were lots of people driving by.

Don’t get the wrong idea. I have a lovely family. In fact I love my wife’s brother like a brother-in-law. We gather around the table and I take a heart-warming look at the family, my Uncle Ralph, the turkey, and then my wife brings in the bird. No casual attire at this table. No sir, even the greens are collard.

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Not Another Boring Thanksgiving Wine Pairing Article

Chapter Nine, Part Four.
Don Carter Turkey. 2jpgOn Thanksgiving my family comes together, shares some wine, enjoys a harvest feast, and watches football, football, and more football. It’s an afternoon filled with aggressive, smash-mouth offence and bold defensive maneuvers. Then we turn on the TV and watch the game.

Cooking a Thanksgiving meal for 20 people can be a lot of work and very stressful for everyone involved, by which I mean my wife. Of course I help out in a big way as I’m in charge of the wine and stay far from the kitchen. That probably doesn’t sound like much help to you, but then you haven’t been at my house when the wine locusts arrive. The eighth plague was nothing compared to what happens when my people are thirsty.

My wine selection process is simple. I sit on the front porch and sample wine before the guests arrive. Last year the first wine I tasted was so good that I drank the whole bottle. I wasn’t alone mind you, there were lots of people driving by.

Don’t get the wrong idea. I have a lovely family. In fact I love my wife’s brother like a brother-in-law. We gather around the table and I take a heart-warming look at the family, my Uncle Ralph, the turkey, and then my wife brings in the bird. No casual attire at this table. No sir, even the greens are collard.

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Life Worth Living Starts With Wine Worth Drinking.

2015 Massanois Tasting at The City Winery.

2015 Massanois Tasting at The City Winery.

I‘ve always been inspired by Eleanor Roosevelt, who once said, “You must do the things you think you cannot do.” I took her advice to heart and I’m happy to report that I’m back at my laptop now that I’ve made bail.

Speaking of bail, last year I reviewed several wines from the Massanois trade tasting and I was able to attend again this year due to a glaring lapse in security. I only tasted the domestic wines this year because those are the wineries I wanted to pester into giving me a job. I’ve been ungainfully employed as a blogger since selling The Wine Seller last year but at least they let me keep the computer, the tax records, and the ulcer.

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Of Esters & MLFs.

Chapter Twelve. Parts Three & Four.

The Ester Ouster

peaches 6c copySo what makes Cabernet Sauvignon smell like black currants and Viognier smell like peaches? The answer is only skin-deep – much like Jessica Simpson’s appeal or an outbreak of shingles.

The cellular make-up of grape skins hold barely detectable aromatic compounds that are magnified during fermentation. Without fermentation these compounds would remain trapped inside the grape skins and then this would be a boring blog about grapes that no one will read … as opposed to a boring blog about wine that no one will read.

The cellular make-up of different grape varieties translates into aromas that are unique to that variety. During fermentation these compounds interact with yeast, alcohol and acids to create flavor substances known as esters. These esters also develop and evolve after fermentation, as chemical reactions continue to take place as wine ages. I also continue to develop new chemical reactions as I age but I control them with Depends.

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