Yet another entry in the endless discussion of what wines one should serve for a Thanksgiving dinner. As usual, Eric Asimov of the New Yorkl Times has some interesting choices:
Mark Lipton
I always put out a selection to try to pleas all palates. My primary is Prosecco but I also put out a Crus Beaujolais and a Chardonnay as well.
Mark Lipton wrote in news:fhhuqt$kcm$ snipped-for-privacy@mailhub227.itcs.purdue.edu:
I read that the NYT has decided that its free registration was too restrictive, and is going with registration free access.
It seems to be true. I got in without registering.
Mark Lipton wrote in news:fhhuqt$kcm$ snipped-for-privacy@mailhub227.itcs.purdue.edu:
For our part the white side of the equation will be Silver Sage's Grand Reserve. A gewurtz fermented with sage leaves.
As a product of Oliver, British Columbia, Canada, it's 'American' if by American you mean the N. American continent. If that doesn't work, too bad. Same for the purists who proclaim that if anything is in the vat with the grape juice it aint wine.
I think we'll also include some red wine. Just what I haven't decided yet.
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