680News wine reviews – December 18–20, 2009
Time to talk turkey. What are you going to serve with the bird? There are those among your family and friends who prefer dark meat to white meat, so include them in your wine calculations. A dry white wine goes very well with turkey breast, while a light red works better, for my palate, with dark meat. So have a bottle of each on the table for your guests to enjoy. I would go for an unoaked Chardonnay for white, but if the turkey stuffing is spicy and has apricots or other fruit in it, try a dry Riesling. For red, go for a cool climate Pinot Noir, like red Burgundy or a named Village Beaujolais. For Post City Magazines, I'm Tony Aspler.
Las Rocas Garnacha 2006
Old vines produce the best wine. Case in point is Las Rocas Garnacha 2006 from Aragon in Spain. The wine is made from Grenache vines that are 70 to 100 years old, giving it great concentration of flavour. Deeply coloured ruby with an intense sweet raspberry taste and an intriguing mineral thread infused with spicy oak, this wine is soft and full-bodied and pliant on the palate. It's available at Vintages stores for $15.95 a bottle. Serve it with steak or aged cheddar. That's Las Rocas Garnacha 2006 from Spain at Vintages outlets. For Post City Magazines, I'm Tony Aspler. ($15.95, Vintages #95190)