Written by Becky Tyner Sandoval With the holidays fast approaching I am often asked which wine goes best with Thanksgiving food. Most people consider pinot to be the universal food wine, but I beg to differ. Certain light-bodied pinots are indeed a universal food-friendly wine however pinots are vastly different in flavor and body depending on where it is grown and who makes it. Therefore, we don’t recommend a generic “pinot” as the ultimate Thanksgiving wine. Instead, we recommend rose. We realize most people pair rose with a swimming pool and a hot day, but I am confident, it will shine on your holiday table. Rose’s are often misunderstood. Most people see the pink wine and automatically assume it is sweet. And while some of the best sellers at Vino Latino are indeed the sweet pink wine that so many Latino’s love, such as Reyes Rose and Marinez & Martinez Mae Mae Rose, this is not the wine I am suggesting to be served with Thanksgiving dinner (dessert or a cheese course would be okay however). Rather I am talking about a dry rose. Rose’s can come in a variety of colors, from a very light, almost peach color, to a bright pink. The color is directly related to the amount of time the juice is left on the skins of red skinned grapes such as cabernet, merlot, zinfandel, syrah, etc. These grapes have red skins, but clear juice. Red wine gets all its color from the skins of grapes, not from the grape’s juice. What wineries will often do is “bleed” off some of the juice so that their red wine will have more skin to juice contact which will result in deeper colors, flavors, and tannins. They use the juice from the bleed to make rose. Becky Tyner Sandoval Co Founder of www.VinoLatinoWineClub.com has spent most of her life in Napa, CA. She has worked in the wine industry for 15 years. Credit: photos
Comments will be approved before showing up.