We start our feasting journey off with a star Riesling! Riesling is such a fun grape to pair with food because of its diversity; depending on where and how it’s grown, it can have many personalities. Winemaker Mike Lucia of Rootdown and Es Okay wines started a new line “Cole Ranch” named after the Alpine AVA he recently purchased in Northern California. Produced from the vineyard’s original Riesling grapes planted in 1973, this bottling is fresh and alive with plenty of citrus notes, pairing perfectly with all those savory sides Thanksgiving has to offer.
When your guests are ready to switch to red, Beaujolais is a great match for Turkey. This Gamay from Domaine Ruet is light with crunchy red fruit on the first sip, transforming into a spicy, earthy endnote. While this zippy wine goes down easy, due to it being a sans soufre (no sulfur added) expression, you’re less likely to experience that post-Thanksgiving headache!
By the time dessert comes around, and you might be leaning towards a tryptophan-induced nap or a cup of coffee (we’ve got you covered on that too!), we suggest a glass of fortified wine to round out the meal! Niepoort has been producing a wide array of Portuguese wines since the late 1800s. This particular tawny has a youthfully bright fruit profile with a healthy amount of spice – perfect to pair with your pumpkin or apple pie!
Cole Ranch, Riesling, Mendocino County, California 2019
Domaine Ruet, Beaujolais Villages, Burgundy, France 2018
Niepoort, Tawny Port, Duoro, Portugal nv
Available only within Los Angeles and delivered each Thursday