SPECIAL ADVERTISING SECTION
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
