Good luck finding one single wine that will marry perfectly with marshmallow and pecan-laden yams, oyster and sausage stuffing and truffle mashed potatoes. So what is one to do when faced with a potential food and wine pairing disaster?
2011 was a really strange growing season. We had very little rain and hot temperatures in April, May and June. Fortunately, enough rain fell during the véraison.
For years I’ve preferred the cleaner, fresher stylings found in 1989 Montrose. 1990 was a bigger, more powerful and tannic wine, but the extreme brett found in some bottles was a little too much like being on a date with Mr. Ed. It was far too horsey.
We experienced summer in the spring and spring during the summer. Early fall was reminiscent of a sub-tropical climate. This weather created great challenges to keep the vines healthy and nutritionally balanced.
Robert Parker spoke about two types of great Bordeaux vintages. Years like; 1921, 1929, 1947, 1959, 1982, 1990, 2003 and 2009 that tasted great young and masculine Bordeaux vintages requiring decades to develop like; 1928, 1945, 1961, 2000 and 2010.
Haut Batailley is a true family affair. In fact, it’s been that way for most the 20th century. Today, the traditional Pauillac estate is managed by François-Xavier Borie and his daughter, Emeline.
Choices in wine pairing for Thanksgiving are abundant. For whites with apricot or citrus and well-balanced acidity, try Sauvignon Blanc or Riesling. Reds require fairly tame tannins that will support, but not overwhelm the food.
