Check wine-buying off your Thanksgiving prep list, and move on to having fun in the kitchen—and at the dining table.
This fall, I tasted the best non-Champagne sparkling wine I've ever had, a, and I'm determined to buy more of it before it disappears from shops until spring, when the next shipment comes in. This pinot noir–based wine's striking similarity to expensive Champagne is no accident: The grapes for this bottling are organically farmed just two kilometers across the border from the Aube, a Champagne region that's gotten a lot of attention lately.
works well to straddle the aperitif/main course line, offering soft floral and yellow-apple flavors that are brightened with fragrant Meyer lemon notes. It gets especially cozy with root vegetables, like roasted parsnips and mashed potatoes, but it'll make any turkey plate feel more festive. has a little more yeasty, brioche-like richness alongside its lime-marmalade flavors. Its vibrant fizz is ready to lift up your gravy, your dark meat, your stuffing, and more.Once you've moved on to pie, your dry dinner wines won't be able to keep up, since the sugar in dessert can make less-sweet wines taste bitter and metallic. A bottle of Madeira is up to the task, though.
, which is flavored with several types of artichokes, along with grapefruit peels, fresh cardoon leaves, and an assortment of herbs and spices. It's sweet and gentle up front, wrapping up with an unforgivably bitter last note.All wines provided as tasting samples for review consideration, except those from Pépière, Lauer, Fouquet, and Vitteaut-Alberti. All prices given are estimates as of the time of writing and may change.
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