Segura Viudas Brut Reserva Cava – Spain

Nice mixture of citrus, kiwi, and bread dough on the nose. Tastes of lemon, melon. Nice dry/melon/acid finish. Yes. $7 on sale (usually about $10).

Thanksgiving Salmon & Domaine Ste. Michelle Sparkler

WINE
Domaine Ste. Michelle Blanc de Noirs (Non-vintage) – Washington
Not what we expect from a sparkler made from Pinot Noir grapes. Nose of lemon and a touch of yeast. Tastes of lemon, citrus, and maybe a little tangerine. We had this several years ago and had forgotten our rating, but looking back on old notes it’s still the same. No. $10 on sale (usually about $14).

THANKSGIVING DINNER
Due to our circumstances of a new move and not wanting to travel, it was just the two of us for Thanksgiving dinner for the first time in years. We had salmon in herb butter, a lemon/herb rice creation, good old Ocean Spray cranberry sauce from a can, and our famous pumpkin chocolate cheesecake (which has been a hit at any holiday occasion we’ve brought it to).

Lost River Rainshadow

Lost River Rainshadow 2006 Columbia Valley – Washington
This is a 60/40 blend of Sauvignon Blanc and Semillion, similar to a French white Bordeaux blend. The Semillion softens the acids of the Sauvignon. This wine is neither-here-nor-there for us, but it’s pleasant and “good wine making.” If you like this type of blend, and/or semillion, it’s definitely worth a try. A Maybe wine. $12.

Wine & Cellar Temperatures

We don’t have a fancy wine cellar, but we do have a basement room which stays in the mid 50s in winter and the mid 60s in summer. In winter, we bring a few bottles of red up at a time so we have a selection for each evening’s meal that is closer to 65-70, which is our preferred red drinking temperature. In summer, we just leave everything in the “wine room” until we’re ready to select a bottle. For whites, we keep age-worthy wines (big Chardonnays, Hungarian Tokaji, some German Rieslings) in the “cellar” and our everyday drinking whites in a second refrigerator in our studio/cabin. When drinking whites, we usually prefer them when they’ve been out of the fridge for about 10-15 minutes, but we’re not sticklers. Sometimes we like certain whites crisply cold, other times almost up to cellar temperatures. When in doubt, experiment.

Stone Cellars Pinot Grigio

Stone Cellars (Beringer) Pinot Grigio 2005 – California
For a long time Ken had a prejudice against Pinot Grigio, considering them flabby, boring, and just “white wine.” Francesca kept bugging him to try some. This is a pleasant wine, with some orange/citrus on the nose, and light tastes of pineapple. A bit of acidity makes it crisp. A Yes wine. $8

San Juan Vineyards Siegerrebe 2006 - Washington

San Juan Vineyards 2006 Siegerrebe – Washington
We first found this wine several years ago at the winery. It was the only wine they produced from grapes grown on the island (San Juan Vineyards has other nice wines, but grapes are sourced from other Washington locations). The Siegerrebe is a cross between a Gewurztraminer and a table grape. This wine has a great floral nose, and tastes of lemon and apple. A very pleasant sipper. House/Yes. $12.

Red Diamond Syrah & Crepes

WINE
Red Diamond Shiraz 2002 – Washington
This was a nice surprise. Full of plum and black cherry notes. Also some nice edge – as if it had a tinge of Viogner in it (which some winemakers blend in sparingly) – that gave it almost an apple-skin tang. A House wine. $8 on sale (usually about $12).

DINNER
Breton Crepes. Whole wheat crepes, with sautéed vegetables and fried egg on top. Spinach side salad.