Red Label, 5 Puttonyos, Tokaj – 2007 – The Everything Guide to Thanksgiving Wine – Liquor.com
“When Columbus set sail in search of India, he had big dreams. The lush, green banks of the New World were abundant with wild vines. Just how magnificent would today’s tamed and coveted vineyards appear to those early explorers?
“As we brood on that old, unfamiliar world, a glass of wine in hand, we should dream too, of the bountiful food and wine pairings that await: a Thanksgiving feast, so close, you could almost grasp it.
“Unlike those early explorers, however, you need not stray into dark, unfamiliar waters. To help guide you, we’ve provided a roadmap from pre-dinner to post-dessert that spans red, white and bubbly options through Port, Sauternes and Chartreuse. There really are no mistakes to be made when pairing food with wine. If you love big, rich, dark and complex reds, drink them throughout dinner. If you prefer the crisp, bright, eye-opening qualities of whites and sparkling wines, stick to that. Above all, do what you like.
“The unwinding: Emotions begin to mix with full bellies and the eyelids of relatives who haven’t paced well start to droop. But! Fresh baked spices and sweet cocoa scents begin filling the air, breathing new life into the family. This is the moment to ditch those Bordeaux and Burgundy glasses for smaller, more delicate stemware.
DESSERT TOKAJI, AKA THE ROYAL GUEST
“For anyone still paying attention to your careful selection of wines, this will elevate every bite of apple pie, pumpkin pie, strawberry-rhubarb pie or chocolate pie. Even if you tossed each slice in a blender and topped it all with caramel sauce and whipped cream, this wine plus that mash-up equals life-changing. The Tokaji’s shimmering amber color gives way to a luscious wine, redolent of apricots and peaches, candied orange peel, honeyed and burnt spice notes—fireworks.”
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