In Canada we celebrate Thanksgiving in October. For the US, it's November. The origins too, are different, but the modern-day traditional meal and cultural experience are quite similar: family, friends and food. Our Monthly Picks list for October is focused on perfect pairings for the ultimate Thanksgiving meal, no matter when you celebrate it.
With Turkey
A rich and opulent rosé made from Pinot Noir grapes, opening with a peachy-strawberry scented nose followed by a refreshing, yet, plump palate of similar flavours, additional mineraly, grapefruit notes and enough cranberry acidity to keep the finish light and crisp. Just about everything you want from a BC blush.
An unrefined, opaque Pinot Noir with subtle layers of cherry, wild sage and sweet herbs on the compelling, earthy nose. The juicy palate offers more prominent fruit with flavours of black raspberries, plums and black cherries supported nicely by the presence of lightly toasted oak. A touch more acid would do wonders to the overall balance, but there's plenty to enjoy, on its own or paired with Thanksgiving turkey.
With Ham
Look for aromas and flavours of grapefruit, honeydew, kiwi, mango skin, lemongrass, and Asian pear on the fragrant nose and the mouth-watering, yet, oily palate of this Naramata Bench sourced Sémillon. Ready to go now of hold for the potential of further evolution.
A vibrant and well-balanced Riesling with an expressive nose of pineapple, nectarine and unpasteurized honey aromas followed by an off-dry, yet, dry-finishing palate with similar fruit flavours and additional notes of tangy peach, lemon-lime and a hint of ginger. A refreshing wine to be served on its own or as a nice counter-balance to hard, white cheeses like Gruyère.