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680News wine reviews – December 14–16, 2007 

Turkey wines
With the Christmas dinner coming up it's time to talk turkey: what to serve with the bird when it comes to wine. My preference is for dark meat, so I usually go with a Pinot Noir from Ontario or New Zealand, or a red Burgundy – or one of the named village wines from Beaujolais, like Moulin-a-Vent or Morgon. If you prefer white meat, an unoaked Chardonnay or Viognier will be perfect. The point is to have both a white and a red wine on the table so your family and guests can have the choice. If your turkey stuffing is sweet and spicy, then make sure to have an Ontario semi-dry Riesling lightly chilled. That will go nicely with cranberry sauce and sweet potato as well as the turkey. For Post City Magazines, I'm Tony Aspler.

Oyster Bay Pinot Noir 2006
At this time of year we tend to forget our $10 to $12 budget for wine and splash out on something a little better. I recently tasted a flavourful Pinot Noir from New Zealand that is currently available at Vintages outlets for $25.95 a bottle. It's Oyster Bay Pinot Noir 2006. The wine is light ruby in colour with a raspberry and red berry nose which follows through as the flavour on the palate. It's dry, light-bodied and elegant with a minerally note and a warm alcoholic finish. It's ideal for the Christmas turkey or duck or goose. That's Oyster Bay Pinot Noir 2006 from New Zealand at Vintages outlets. If you didn't have time to make a note, you can see this review by visiting 680News.com and clicking on my link. For Post City Magazines, I'm Tony Aspler. ($25.95, Vintages #5904140)

 

 

 

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