Lincoln Uncorked: Thanksgiving is a food and wine holiday to be grateful for | Food and Cooking Leave a comment

Next, I tried Brandborg Gewurztraminer, 2015, Elkton, Oregon, $20.00. From an off-the-beaten-path wine region in coastal Oregon. The wine is golden yellow in the glass with an intensity on the nose evoking spice, clove, petrol, and overripe peach. In the mouth, the wine makes a vibrant attack on the center palate with dried baker’s spice, dried fruit, and citrus. It’s unique, flavorful, and distinctive. The wine is a gem. 88 points.

The third wine I tried is Schloss Saarstein Riesling, 2018, Mosel, Germany, $20.00. Evoking the sweet essence of crushed apples, honey, and nectarine, the wine coats the palate with a pleasing, delicate sweetness. Uplifting acidity and flavors of white peach, papaya, and nuanced honey. A crowd-pleasing wine. 88 points.

For a bonus wine, I tried a wine cocktail called Cipriani Bellini, NV, Venice, Italy, $17.00. It’s Italian prosecco with natural peach puree blended in. This is the original Bellini made famous at Harry’s Bar in Venice. This beverage is cloudy yellow in the glass and has soft, pleasing bubbles, and easy sweetness enhanced with juicy peach flavor from the pureed fruit. It’s almost too easy to drink. It’s delicious, fun, and approachable for anyone to drink.

With the Thanksgiving fare, all of these wines worked very well. The Beaujolais clashed with the sharp cranberry salad but otherwise complimented every other dish. My favorite was the Schloss Saarstein Riesling. I like the delicate sweetness and the acidity that lifts it up to enhance every dish it pairs with. I’d also have difficulty saying no to a glass of Cipriani Bellini.