Issue date:
Nov. 13-15,
1998
The right wines to enhance your updated feast
Introduction
Turkey 2000: Updating the Classics
Recipes, recipes, recipes
 Although she manages an award-winning cellar with 30,000 bottles of 950
wines from all over the world, sommelier Andrea Immer says, "Given the significance
of the holiday, I like to use American wines." Here are Immer's selections - two
white, two red, and a Madeira to serve with dessert. (If you can't find a recommended
vintage, pick any year; Immer says these wines are consistently of good quality, year
in and year out.) White: 1997 King Estate Pinot Gris, Oregon, about $10 a
bottle. Dry, but with a tangy, pearlike flavor, a refreshing counterpoint to the
turkey and the spice of the croutons in the spinach. A crowd-pleaser. For about $25,
try 1996 Cakebread Chardonnay, Napa. The full body and rich flavor of
Chardonnay will stand up to turkey. Red: 1996 RH Phillips Mistura,
California, about $8. Don't let the proprietary name throw you - it's a blend of
grapes, primarily syrah and grenache. So soft in the mouth, juicy and spicy - perfect
with this meal. For about $25, 1995 Ridge Zinfandel Lytton Springs, Sonoma.
Red zinfandel is probably Immer's favorite grape for Thanksgiving. This one is
full-bodied and ripe-tasting, but smooth. Madeira: Blandy's Rainwater is
about $15, and while not American, the Colonial tradition of drinking Madeira (from
Portugal) makes it a good wine to adopt for Thanksgiving. The nutty flavor
complements the sweet spices in the dessert.Photo Credit: BRIAN LEATART
EXPERT: Andrea
Immer, 32, among the youngest to hold the title of master sommelier. Beverage
director of New York's famed Windows on the World and Rainbow Room
restaurants. Last year named best sommelier by the Sommelier Society of America.
Co-host of Quench, the Food Network series about beverages.
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