Though the Grand Valley has a shorter growing season than other preeminent wine regions, the high altitude and clear skies allow for warm summer growing conditions, a large diurnal temperature difference and more growing degree days than Napa Valley or Bordeaux.
A recent discovery of letters unearthed by Professor Thomas M. Truxes of New York University sheds new light on, amongst many other things, the wine trade between Bordeaux and Ireland in the 18th century.
All of us noticed that sugar levels were way behind the usual. Not surprising in a cool year– but sugars were behind not just correlated to the calendar, but also to what we were seeing and tasting in the vineyard.
It is fair to say that in Germany, 2005 is not such an outstanding vintage like for example in Bordeaux.
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?
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.
2001 Bordeaux wines are clearly very good. All eight wines showed very well, albeit at different levels of maturity. At 10 years of age, we have reached a stage where some are ready to drink, some will improve and a couple are still not ready.
