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680News wine reviews – December 19–21, 2008 

Turkey Wines
Let's talk turkey. When it comes to the Christmas bird, some folks like white meat and others prefer dark. So to please both, have a white and a red wine of your table. For white wines, if your stuffing has fruit in it, say apricots, go for an off-dry Riesling. If you're serving a traditional bread stuffing, opt for a white Burgundy or a Sauvignon Blanc. I'm a dark meat man myself, so in reds, I prefer red Burgundy with turkey or a Beaujolais. Go red and white so your family and guests can choose for themselves. Happy holidays. To read my reviews visit 680News.com and click on my link. For Post City Magazines, I'm Tony Aspler.

Oyster Bay Pino Noir 2006
Outside of Burgundy, the best Pinot Noir for my palate comes from New Zealand; and good Pinot Noir never comes cheap. At a recent tasting I tried Oyster Bay Pinot Noir 2006 from Marlborough, where New Zealand's best Sauvignon Blanc comes from. Ruby in colour, it had a nose of cherry, beetroot and warm earth. It's dry, medium-bodied with a velvety mouth-feel – good acidity, well balanced and a lingering finish. It costs $24.95 at Vintages outlets. It's a great wine for light meat dishes, like veal or chicken. That's Oyster Bay Pinot Noir 2006 from New Zealand. For Post City Magazines, I'm Tony Aspler. (Vintages #590414, $24.95)

 

 

 

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