WellesleyWeston Magazine

WINTER 2013/2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/210435

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Page 179 of 211

food & wine "be creative and adventurous" Bounty in a Glass When it comes to meal time, the assortment of flavors on a typical Traditionally Thanksgiving is the most food and wine driven holiday. Thanksgiving table call for versatile food-friendly wines. Austin Moran, Done right, it's a celebration that can last all day and into the weekend. owner of Nine East Wine Emporium in Natick, suggests Pinot Noir Approaching the celebration in phases may provide some much- from Oregon or France (Burgundy), as both are earthy and will com- needed pacing over the course of the day. pliment the variety of flavors on your holiday menu. French Beaujolais, The first phase of the day, when guests are snacking or watching football, is a time for "comfort" beverages. A good host offers guests what they like, whether it's their favorite beer, a nice Napa Cab, or a MK74 / DREAMSTIME.COM sparkling white to start on a light note. made from the Gamay grape, is a light, somewhat fruity red that also works well with turkey, stuffing, and cranberry sauce. Wellesley native Mike O'Connell Jr. of Needham Wine & Spirits encourages customers to be creative and adventurous in their Thanksgiving selections. "Last year on Thanksgiving I served an off-dry, frizzante Lambrusco from Emilia-Romagna out of chilled mason jars. It was totally casual and it was the hit of the evening. Drink what you like. If someone is going to criticize you for pouring a Napa Cab with your turkey, ask them to wash the dishes." Chris Minervino of Lower Falls Wine Co. in Newton has been helping customers through this process for more than two decades. Many of his customers go all-American for the holiday. He often suggests Oregon Pinot Noir and a juicy California Zinfandel. "On the off chance the roast turkey is a tad dry, the fresh red fruit found in a domestic We l l e s l e y We s t o n M a g a z i n e | w i n t e r 2 0 1 3 / 2 0 1 4 red Zinfandel can play really well. Think red fruits instead of the purple or black fruits you'd find in a Napa Cabernet Sauvignon." For white wines he suggests Pinot Gris or Gew├╝rztraminer over Sauvignon Blanc. And for those who want to keep it 178

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