What to serve this Thanksgiving? It is confusing with the poultry and savory sides. It ends up blurring the lines between red and white wines.
I will start by telling you what we are doing and then list some things from several sources.
We will be roasting the turkey and bathing it in Chardonnay. Any dry white wine will work. This makes a killer gravy. I am not even joking around about this. The main reason I baste my turkey with Chardonnay is for the gravy. Oh man, I can’t wait. We will probably start with a sparkling shiraz because that is how we roll around here. Those crazy Emeri folks didn’t get out the holiday shipment in time for Thanksgiving so we will probably go with a back up *cough, contender, cough*. Girls gotta do what they gotta do. From there I think we will move into the Pinot Noir arena. I am honestly not sure which one yet but probably one of the ones listed below. Continue reading »