Thanksgiving is quickly approaching and we know sometimes it can be hard to pick a wine for this always anticipated meal. That’s why we took the time and had our staff pick out which wine they would bring to Thanksgiving dinner. So, whether you will be sharing it with a small group of people or a huge gathering full of everyone you’re thankful for, you are sure to find something on this list to bring along!
Black Ink: Picked by Merritt
Blackberry cobbler merges with flavors of black plum and licorice followed by an inky, rich finish in this California blend of Syrah, Merlot, Malbec, and Zinfandel.
~Pairs well with Butternut Squash and Cheddar Bread Pudding, a delicious vegetarian alternative to turkey!
Brotherhood Holiday Spiced Wine: Picked by the Backroom
The tradition of mulled wine in our country goes back to before the Revolution, when it was quaffed piping hot in taverns, inns and homes.This Holiday Wine carries on this colonial tradition. Its moderate sweetness is balanced with tartness.
~Warm it up for the perfect after dinner drink
Chateau Ste. Michelle Gewurztraminer: Picked by Garry
A fan favorite, this Gewürztraminer is such a flavorful wine with beautiful, expressive fruit and clove spice. This is a lush style of Gewurztraminer with a lot of floral character, yet it still maintains the grape’s natural crisp acidity.
~Pairs well with pumpkin pie and cinnamon streusel
Chateau Ste. Michelle “Indian Wells” Cabernet Sauvignon: Picked by Tony
The Indian Wells Cabernet is our warm climate ripe, jammy “New World” style of Cabernet Sauvignon. The wine typifies the Wahluke Slope region with dark fruit aromas and flavors. Syrah added an enhanced richness and concentration.
~Pairs well with cranberry sauce and green bean casserole
Chloe Pinot Noir: Picked by Brittany
The Monterey County Pinot Noir provides flavors and aromas of wild strawberry, plum, and cherries, while the Russian River Valley Pinot Noir complements these fruit notes with spicy clove that adds complexity, richness, and aromas of fresh torn spearmint leaves. The wine was aged in French Oak.
~Pairs well Turkey, both light and dark meat and stuffing
Columbia Crest H3 Cabernet Sauvignon: Picked by Taylor
This bold Cabernet opens with flavors of black cherries and blackberries with a touch of currants and vanilla, complemented by earth and mineral notes. Deep berry flavors lead to a soft tannin cocoa finish.
~Pairs well with cranberry sauce and green bean casserole
Hugel Pinot Blanc: Picked by Rhonda
Alsace is the driest wine region in France with a cool and long growing season giving unique dry wines with great finesse and unequalled intensity. Delicate, soft and subtle it makes an excellent apertif.
~Pairs well with Turkey, Goose and Pheasant
Jadot Pouilly Fuisse: Picked by Eric
Maison Louis Jadot produces a Pouilly Fuisse with emerald gold tones which reflect a wine of finesse and distinction; the tasting is harmonious, fresh, full of flavors with hazelnuts, toasted almonds, grapefruit and lemon aromas.
~Pairs well with mashed potatos and apple pie
Montezuma Cranberry Bog: Picked by Ken
Our almost world famous cranberry wine has a unique cranberry nose. This wine is well balanced. It starts sweet but quickly balances out and leaves you with a distinctive tartness that is the signature of the cranberry.
~Pairs well with chocolate desserts or replace the water with this in your homemade cranberry sauce
St. Urbans Hoff Riesling: Picked by Tim
This German Riesling from the Mosel is very lightly off-dry but its so bright and intense that the sweetness barely registers. An elegant, crisp and fruity Riesling with a hint of natural residual sweetness. This wine has the typical light character of the Riesling grape and the style of a classic Mosel Riesling.
~Pairs well with Turkey and sweet potatos
Zaccagnini Pinot Grigio: Picked by Amy
Pale yellow with green nuances; very delicate bouquet, fragrant with very pleasant aromas. Very fresh and well-balanced flavors. With a crisp and elegant finish.
~Pairs well with stuffing and garlic mashed potatoes
