Whiplashed by weather and the frenetic pace of the beginning of the holiday season, Thursday's upcoming pause is much needed. As we prepare to welcome family and friends into our homes for a shared meal, we'll need equally festive wine and spirits to pair. Team Appellation has come up with a list of what fills our imbibing thoughts as the holiday arrives:
We simply love this single variety, local cider. Produced from 100% Northern Spy apples, it's dry, crisp and festive. Versatile too! Enjoy it either as an apéritif or throughout the meal.
A magnum of bubbles allows for indulgent pours. From the Gaillac region in southern France, this methode ancestrale bottling comes from the indigenous variety Mauzac. It has notes of peach and talc with a soft mousse and touch of sweetness. A must alongside turkey and mashed potatoes.
This local, medium bodied, dry Riesling comes from 20 acres on the western shore of Lake Seneca. It will pair with the gamut of Thanksgiving options: from cranberries to Brussels sprouts, spiral-cut ham to turkey, and everything in-between.
We were taken back by this dry Furmint from an area known for its decadent dessert wines. Racy acidity buttressed by fresh citrus, flint, and green apple notes. Try with sweet potatoes or oyster stuffing.
We cannot drink enough of Hank Beckmeyer’s wines. This blend of Syrah, Mourvèdre, Marsanne and Grenache is like a fresh bowl of summer berries turned into an ethereal elixir. Now that the New York Times added Jambalaia Rouge to their Thanksgiving picks, there sadly is no more available than what’s currently in house, so act fast!
What to serve a large, thirsty group? This delicious bag-in-box from the southern Rhône fills two purposes: volume and being budget-friendly. It’s the equivalent of four bottles and averages a cost of $7.75/bottle. Red berry fruit with hints of earth and baking spice. We dare you to find better wine for this price!
Nothing finishes a meal (especially a big meal) more perfectly than a warming glass of Cognac. Paul Beau’s humble VS is aged for six years, so long in fact, that they could label it as 'XO'. Candied orchard fruit with underpinnings of lavender and caramel.