Tuesday, November 6, 2012

Johnson Estate Sparkling Traminette

Not to brag, but I make a pretty
awesome apple pie.
Let's talk TURKEY!! Later this month is my favorite holiday, Thanksgiving-- a time for good food and good wine with family and friends. I can't wait!

In the spirit of the season, this week's Wine 101 class at Personal Wine Cellar will be dedicated to pairing wines with Thanksgiving meals. We'll be sampling four different wines that pair well with a traditional Thanksgiving dinner: Dr. Frank Gewurtztraminer, 90+ Cellars Mosel Riesling, Johnson Estates Sparkling Traminette, and Folie a Deux Zinfandel. 

Honestly, if I had to pick just one to recommend to you, I'd probably cry. Cause I can't do it. So, simply because I had it most recently, I'll tell you a little more about the Johnson Estate Sparking Traminette...

alternate label:
Golden Sparkles
This wine has BUBBLES, and here's an interesting fact about that: the Johnson Estates Sparkling Traminette is the only one made in the US using the traditional champagne method. Basically, that means the bubbles don't come from a carbon dioxide injection. Instead, they're created naturally in the bottle during a second fermentation process. While the traditional method comes straight out of the Champagne region of France, Johnson Estate puts it to good use right here in New York State.

 The Sparkling Traminette is also notable for it's great flavors. It's crisp and a little fruity, with some light citrus (maybe lychee) and floral accents. It's not super acidic, like some champagnes, but it's also not lip-puckering sweet, so it's great in a spritzer (you may recall that two weeks ago I mentioned splashing a bit of Chambord in there) and also makes one BOSS mimosa. 

Oh, and another thing: one of the "official" recommended pairings is TURKEY. But personally, I'd pair this one with my Thanksgiving leftovers. I mean, Thanksgiving dinner is great and all, but if you're family's like mine you've been snacking on beer-basted kielbasa and crab oobie doobies* all day, so when actual dinner happens around 2:30-3:00, you're kinda stuffed. And let's be honest: that sandwich you're gonna make at 9:00 Thanksgiving night, you know, the one with the congealed gravy, scooped stuffing and slices of jellied cranberry sauce on top...THAT's gonna taste awesome with some Sparkling Traminette. You're welcome.

*in case any non-relatives are wondering, this just means "hors d'oeuvres" in Craig.

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