The Sipping Point: 11/19 – Thanksgiving Edition

The Sipping Point: 11/19 – Thanksgiving Edition


Sips of the Week

1. Hillinger Gruner Veltliner 2010, Burgenland, Austria ($13.99) Winemaker’s Notes: Very aromatic, full of flowery fruit balanced with crisp acidity. The soil lends a pleasant mineral and the apple fruit play is balanced with the white pepper note typical of this varietal. Pairs well with a wide range of foods including beer and Asian cuisine.

2. Icardi “Tabaren” Barbera d’Asti 2008, Piedmont, Italy ($14.99) Winemaker’s Notes: Hints of Morello cherry on the nose, the scent is intensely fruity. A mouthful of firm-structure and sweet tannic flavour, typical of wine grape correct maturation. Laurie’s translation: YUM! If you like Pinot Noir you’ll LOVE this wine.

Other Turkey Day Suggestions:
Burgans Albarino 2010, Galicia, Spain ($14.99) – White
Boordy Rockfish (Seyval/Vidal/Chardonnay), Maryland ($9.99) – White
Saint Cosme Cotes du Rhone, Rhone Valley, France ($15.99) – Red
Black Ankle Passeggiata Syrah, Frederick County, MD ($27.99) – Red
Don’t forget the wines from Willamette Valley Vineyards from last week!

Featured Guest

Yann Bourigault of Georges Dubouef tells us all about the 2011 vintage of Beaujolais Nouveau that was just released on Thursday…this is an amazing vintage and you guessed it perfect for Thanksgiving! Check out the basic Beaujolais Nouveau ($10.99) or the Nouveau Villages ($11.99) featuring grapes from the best villages in Beaujolais for your Turkey feast or just for fun.

Listener Question

Cari Vollmer of Minneapolis, MN wants to know the best kinds of glasses for wines: Key is to buy fine crystal glassware that allows you to smell and taste the wine better than cheap manufactured glass. Champagne and Sparkling wines should be served from tall slender flutes to protect the bubbles. Red and whites wines use tulip shaped glasses with larger bowls for the aeration of reds. There are differences in taste if you use varietally specific glasses but these are the basics.

Wine Sandwich of the Week (aka Food Pairing)

My better half Chef Michael Forster share his tips on how to best carve a turkey in the video below. One key step is to to let the bird rest for at least 20 minutes and don’t stuff all the way through. He’ll explain… Also in our house just one stuffing will not do, I LOVE oyster stuffing, Michael likes Sausage and others want plain. What’s a chef to do? Make Stuffing Muffins! Get Chef Michael’s recipe for the Stuffing Muffins on our He Cooks She Wines website. Take some pictures and share your muffins with us. We just might give you a shout out on the show!

Tune in next week:

We’ll tackle my other favorite beverage: BEER by talking to brew masters, how to master beer pairings, we’ll take your questions and so much more!

(All Wines are available in Baltimore at Wells Discount Liquors in Baltimore, MD)

Special thanks to Wells Discount Liquors, Sheehy Lexus of Annapolis, Crystal Cruises, Cavit and Santa Rita Winery.