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680News wine reviews – December 24–26, 2010 

Christmas turkey
If you're serving wine with your Christmas turkey have both a white and a red on the table. An unoaked Chardonnay from Ontario is ideal match with turkey. If the stuffing has fruit in it you might want to try a dry Riesling or a Viognier. I happen to like dark meat so I prefer a light red wine. Pinot Noir or Beaujolais at room temperature would be my choice or a Valpolicella. But if you really want a festive meal this year serve champagne or, if that's a bit hefty for the budget, a Prosecco from Veneto or a Cava from Spain. Whatever you choose, may I wish you all the best of the season. For Post City Magazines, I'm Tony Aspler, 680 News and 680 News.com

Sparkling wine
If you're opening sparkling over the holidays or for New Year, please do it safely. The pressure in a bottle of champagne is 90 pounds per square inch. Once you take off the wire muzzle you have a dangerous weapon in your hand. Place a cloth over the cork, point the bottle well away from company and slowly twist the bottle holding the cork still. The cork should come away, not with a pop, but the sound of a lover's sigh. And pour it into flute-shaped glasses, not those bird baths that make the wines lose its bubbles and warm it up quickly. A very happy holiday to you all. For Post City Magazines, I'm Tony Aspler, 680 News and 680 News.com

 

 

 

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