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It’s never too soon to begin thinking about wine for Thanksgiving

I know we’re still two months away from Thanksgiving, but if the pumpkin spice public relations machine can already dominate the landscape with their never-ending array of products, I figured I could weigh in early on some Thanksgiving wine options.

I’m going to discuss two sets of wines, both, in my opinion, would be killer with your turkey and trimmings. Beyond that, these wines are superbly flexible, perfect for everything from a tailgate party to pasta, risotto or seafood, so great for the dinner table right now.

First, have you ever heard of the grape variety Furmint? It’s Hungarian, widely grown in the Tokaj-Hegyalja wine region. There, it’s used to produce dry white wines as well as being the principal grape in the much better known Tokaji dessert wines. I’ve had, and enjoyed, a number of these sweet wines, which, along with Sauternes from the Bordeaux region of France, might just be your best option to pair with a pumpkin pie.

But, it’s the dry Furmint wines that really blew me away. Combining the aromatics of a chenin blanc, the structure of a chardonnay, and the bracing acidity of a riesling, the three dry Furmint wines I tasted recently were truly impressive. I drank one each from the producers Basilicus, Haarslevelu, and Beres as well as a sweet Tokaji from Oreg Kiraly, and they were all worthy of another purchase, a spot in my wine cellar and a place on my dinner table.

Granted, it’s not easy to pronounce the names of the producers, and you sure won’t find these wines on the shelves of your local supermarket, but if you enjoy a wine adventure every now and then, dry Furmints are definitely worth the effort. And should you choose to go this route, as I very well may, I believe a dry Furmint would be wonderful for your Thanksgiving bird, be it smoked, deep-fried or roasted in the oven! You can learn more, as I have, by visiting furmintusa.com/.

Source: http://www.kansascity.com/living/liv-columns-blogs/chow-town/article103217597.html
Published on: 21/09/2016
By: David  Eckert