What the Experts Choose

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    Choosing the right wine can make all the difference for holiday dinner

    Pairing wines with holiday cuisines doesn’t have to be challenging. We’ve done the work for you. We went directly to the experts for their selections.

    Rick Anderson

    France 44

    Turkey

    > Trefethen, Dry Riesling, Napa
    > Champalou Vouvray Sec, Loire, France 2006
    > Commanderie de la Bargemone Rose, Provence, France 2006

    Goose or Duck

    > Melini La Selvanella Chianti Classico Reserve, 2001, Tuscany
    > Bird Pinot Noir, Marlborough 2006, New Zealand

    Beef

    > Chateau Le Conseiller Bordeaux Rouge, 2005 France
    > Trentadue Cabernet Sauvignon, Alexander Valley, California

    Pork/Lamb

    Pork
    > Trimbach Riesling, 2004, Alsace, France
    Lamb
    > Whitehall Lane Merlot, 2004, Napa Valley, California


    Troy Chamberlain

    Chateau St. Croix

    Turkey

    > Chardonnay

    Goose or Duck

    > Light Merlot
    > Fruity Zinfandel
    > Thoroughbred Red

    Beef

    Strong Reds
    > Zinfandels
    > Cabernet Sauvignon

    Pork/Lamb

    Less Bold Wines
    > Thoroughbred Red
    > Merlot


    Michael Farnham

    Aurora Wine and Spirits

    Turkey

    Whites
    > German Rieslings, Viognier, Lightly oaked California Chardonnays Reds
    > Pinot Noir, Lighter German Spatburgunder

    Goose or Duck

    Whites
    > Chardonnay, Gewürztraminer Reds
    > Pinot Noir Russian River, French Burgundy, Syrah

    Beef

    > Alexander Cabernets
    > Napa Cabernets
    > Barossa Valley Shiraz

    Pork/Lamb

    Pork — Whites
    > Pinot Grigios, Rieslings, Reds — Sonoma Merlot, New Zealand Pinot Noir Lamb — Reds
    > Spanish Rioja Reservas, Grand Reservas Red, Bordeaux

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