The true Thanksgiving meal I devoured today was paired with a Pinot Noir from Burgundy– the perfect turkey pairing! This pinot had all the right flavours- wet leaves, mushrooms and light berries. It also paired nicely with the blue cheese crumble on the salad.
-Réserve de la Chèvre Noire Pinot Noir- sold at SAQ for $22.50.
Saturday’s true Thanksgiving meal was not documented, but Sunday night’s dinner certainly was. We ate beef kebabs with sautéed cremini mushrooms and onions, and a blue cheese crumble. This paired perfectly with Stone Cellars cabernet sauvignon. The ripe berry and plum flavours always pair nicely with red meat.
Some other favourite wines from this weekend were J. Lohr Chardonnay (my favourite oaked Chard) and a Cab-Merlot from Sandbanks- which had beautiful toasty aromas and was a full-bodied and smooth.