Discover Spain
Our charter in 2004 was to create a series of annual events, each around a popular wine region, showcasing the wines, food, music, and art. Really more of a cultural experience--but held in Atlanta. Our first was Chile in 2004, followed by Italy in 2005, France in 2006, and later this month we'll feature Spain.

Dozens of wines, food samples from eight leading Spanish restaurants, soothing music, and flamenco dancers--all for $45. It was also important to make these events affordable as well as a great value. >>> More info here

Wine Credential Training Program Launches
The Society of Wine Educators offers the Certified Specialist of Wine credential for those seeking to certify their knowledge by an independent organization. We will provide a six-session training course, the 250-page study guide, and online access to the Wine Academy--a tool which offers study modules, each comprised of a pre-test, mini-quizzes, and a post-test. There is simply not a better wine program with as much international recognition at this price. The first training program launches Saturday, Nov 3rd and finishes December 15th, with the exam on December 17th. Just think, you could start 2008 as a CSW! More info here

Michael Bryan
Executive Director, Atlanta Wine School & Editor, Connect With Wine eNews

The meal built around comfort food is not far away! Jane provides some good pointers on not just the wines but also food preparation. Let's get a jump on wine selections and pairing ideas now!

 >>> This Month's Column

Do you make your living in a wine-pouring capacity--as a server, banquet manager, or within the wine distribution chain? If so, we have preferential pricing on all of our events & courses for YOU! Please contact us and state your professional affiliation for a promotional code you can use anytime.

>>>> info@atlantawineschool.com

For Beginners ONLY
Wed, Nov 13th or Mon, Dec 3rd (NEW AWS Wine Room, Roswell)
Instructor: Michael Bryan
Sure you can drink it, but can you pair it? Can you speak it? Come to terms with it in a special tasting that helps you express yourself in the world of wines. Go into the Fall/Winter--the primetime for wine--with more confidence and finding more pleasure in every sip. More Info

• 5th Annual Atlanta Wine Opener Helping to "Uncork a Cure" for Cystic Fibrosis
  Sip fine wines by international and domestic wineries coordinated by National Distributing Company. Savor gourmet cuisine from Atlanta’s top chefs and restaurants. Discover the Marketplace for gift items and art galleries. Enjoy live music, a souvenir tasting glass, a spectacular silent auction and a “champagne and roses” raffle. More Information and RSVP's
• Wine South 2007 Review from Creative Loafing
  Touted as Georgia's largest wine festival, many believe the bloom may be off the rose on this event. Reviews from exhibitors and attendees were not very positive. Here is a review published by local newspaper Creative Loafing in their BLOG section. More
• Russia Bids for Wine Fame
  "It's going to be better here than in France or in Italy. All we need is investment," said Piltakian, 33, as grape-pickers toiled on his 11 hectares (27 acres) outside the village of Gai-Kadzor in the southern region of Krasnodar. More
• Even Screw-Cap-Hating Winemakers Admit Cork's Faults
  GRANT BURGE, an Australian winemaker, is no fan of screw caps. This puts him in something of a minority position in Australia and New Zealand, where the vast majority of wines that sell for $25 and less have forsaken corks for screw caps. More

Thanksgiving dinner comes in many shapes and sizes. For singles and couples, about the smallest turkey one can get at 10 pounds seems excessive, supplying even at that size too much leftover material. Turkey parts can be more efficient replacements, and can be inventively prepared without sacrificing too much tradition. If you're singularly fond of dark meat, for instance, lay a 2-pound piece of turkey thigh across some sausage stuffing, and roast it at 325 for about an hour. It's juicy and the whole business gets at the taste of turkey and dressing without leaving such a raft of remains.

Besides the standard roast turkey, other feathered possibilities exist. Often, we just rebel against turkey, and go get some Chinese roast duck at a Chinese market. Neck, head and all, it's transported to the table with as much fanfare as if we'd cooked it ourselves. And then there are Cornish hens, quail and plain ole roast chicken. Real rebellion could strike in the form of ham or roast beef, but most save those for the following holiday feasts.

Complicating what to serve in wine is the groaning board that typically accompanies the Thanksgiving bird, whatever sort it may be. And then there's the range of guests, from older family members who may not drink very much to novices to the wine subject. You could punt and go with a white Zinfandel, but even in her 80s, my mother would have royally blasted me for that one.

So the first rule of pairing food and wine is "Know thy guests," and that's probably a good beginning point for any dinner party. Some folks are just determined to pour high-alcohol, huge wines down people's throats whether they like them or not and whether they go with the food or not--and chances are they don't. Particularly not with turkey or other fowl.

Second, play your wine choice not so much to the fowl in question but to what it's stuffed with. Sage, especially the dried sort used in many poultry seasonings, and white wine are out; go red if you are having a sage-laden dressing or stuffing. Watch out for how many additional flavors you foist upon your guests. We love Korean kim chee with turkey at Thanksgiving, but don't ask it to go with wine. It does turkey a world of good, however. Don't worry: The cranberry sauce is there, too.

There's nothing wrong either with serving both a white and a red at dinner, although a rose and a red probably make a better plan. Keep your white wine with first courses, perhaps pasta or seafood.
National traditions play into Thanksgiving dinner, as well. Families of Italian background may start dinner with some sort of pasta. So one might choose one wine and use it for appetizers, a first course and the main event, or one for each of those acts in the drama.

Heavy wines generally are counter-indicated for this meal, as they simply will pummel all forms of feathered fare. The lighter ones--Beaujolais, light Italian reds (from the Veneto for instance), Pinot Noir, Pinot Meunier--and a more elegant form of Zinfandel (such as C. G. di Airie from Shenandoah Valley, CA) all are useful.
But no matter what you serve, keep the attitude about wine light and easy, and keep the enjoyment factor at the forefront. No fair turning this meal into a big wine discussion opportunity; it just freezes out and intimidates anybody who doesn't or can't engage in the same game.

Finally, if you do cook the big bird, don't overlook the leftovers when it comes to wine pairings. Some of those past-main-event dishes can be right inviting. With a little diligence, these can be transformed into new taste experiences, also deserving of a wine to set them off.

Full-bodied sparkling red wine; very deep dark purple. Rich berry aromas, just a hint of sweet tobacco; spicy dark and red berry flavors, especially red and black raspberry. Silky texture and soft tannins. Very subtle oak, showing touches of vanilla. Good mousse. Refreshing acidity. Serve at 45F like any sparkling wine in tall flutes. Very good value.

Roast (esp. dark meat) turkey with raisin bread or sausage stuffing; roast duck with sausage stuffing; furred and feathered game, Asian-influenced dishes with duck or game fowl. Dark chocolate. Leftovers: turkey mole poblano. Get this: Aussies love these with scrambled eggs with smoked salmon, bacon and well buttered toast. And ya know? The mates are right!!! Make a little turkey hash with mushrooms to go with out of the leftovers. Should work.

Atlanta Wholesale Wine/National Distributing Co.
$18

Medium-bodied sweet white wine; medium golden straw. Aromas of spice and lichee nut, with a slight earthy note. The palate embraces all the classic characters for this varietal: spice, pear, lichee nut. A silky texture and good acidity provide balance, while the moderate alcohol will be a welcome change-of-pace after all that turkey. Picked at just 26 degrees BRIX, the grapes were allowed to stay on the vine and dehydrate. Residual sugar is 7.5%. Serve chilled, about 55 degrees in small tulip-shaped glasses. Very good value.

As an aperitif with foie gras and sauteed pear or with chicken/duck liver mousse. As dessert with rich cheeses, such as German Cambazola, a creamy bleu, and sautйed pear; not-too-sweet desserts, such as sweet potato or pumpkin pie; apple-almond tarts; lemon-ginger pound cake; pumpkin roulade.with ginger cream

La Fayette Selections
$15/375 ml.

Medium-bodied dry white wine; very pale straw. Aromas of bracing salty air and warm chalky earth; salty, tangy, classic fino Sherry flavors. Good minerality, with the characteristic chalky earthiness. Less robustly flavored than some (thus the term "light"), but completely correct and perhaps more likely to appeal to a broad audience. Perks up the palate with its brisk, clean finish. Substantial alcohol, 15%, so serve small pours, very well chilled, about 45єF in small tulip-shaped glasses.

Aperitif wine: Manchego cheese, almonds (Marconas or slated and roasted), garlic shrimp, green olives, cheese straws or coins, chicken croquetas, sliced Spanish chorizo (cured) or Mexican chorizo cooked in Sherry and sliced.

National Distributing Co.
$18

Medium-bodied dry white sparkling wine; very pale yellow. Aromas of apple, pear, and fresh bread with, creamy textures and fresh fruit flavors, as well as the faintest hint of cinnamon . Fun, flavorful and easy to drink. Crisp, clean finish that lingers tantalizingly. Acid well in balance. Serve chilled (about 45-50є F) in tulip-shaped glasses. Very fine value.

All manner of light appetizers. grilled seafood; creamy rich light-textured cheeses, chicken croquetas, small grilled ribs brushed with a wine-based glaze, sushi. In Spain, Cava is more likely to be enjoyed after dinner, but certainly does perform well with food. Try it with not-too-sweet tiny fruit tarts or plain, thin vanilla cookies.

Grapefields
$18

Medium-bodied off-dry white wine; medium yellow. Aromas of melon, pear, with a slight diesel aroma characteristic of Riesling with some age. Lush, clean flavors reprise the pear and melon character, but add a hint of ginger and the taste of honey to the finish. Sweetness is counterweighted by good acidity, leaving a mouthwatering finish. The palate is eager for the next sip, and flavors don't let up even as the wine warms in the glass. Some of the vineyards for these grapes are among the state's oldest. Serve moderately chilled (about 60F) in tall tulip=shaped glasses. Could keep another couple of years if well cellared.

Cornmeal-dusted deep-fried oysters with Remoulade sauce; smoked salmon dill mousse, parchment booked sea scallops with Asian seasonings, roast turkey with bread/celery stuffing (no sage), turkey gravy, bok choy raw carrot salad with sesame oil and ginger; pear stuffed with Cambazola (a German blue cheese) or other mild creamy blue cheese.. Leftovers: turkey salad with mild curry, currants and toasted almonds; turkey Country Captain over rice

Quality Wine & Spirits
$22

Medium-bodied very slightly off-dry white wine; medium reddish gold. Aromas of lush ripe fruits, among them melon, quince, honeysuckle and peach; the flavors capture the same fresh peach and pear and the lightest touch of lime zest and the taste of honey in the finish. Long, lush and clean. A most pleasing drop, well balanced. And able to deal well with food. Elegant and restrained, but not shy. Grape types: Viognier (32%), Chardonnay (32%), Sauvignon Blanc (31%), Roussanne (3%); Marsanne (2%). Mostly in stainless steel. Hefty alcohol (14.6%) but it really doesn't show. Serve moderately cool, about 55-60 F, in tulip-shaped white-wine glasses. Owner Kent Rosenblum is a veterinarian, thus the critter connection.

Creamy chicken liver mousse, butternus squash- or pumpkin-stuffed ravioli with brown butter, toasted pine nuts and fresh herbs; deep-fried calamari with apricot-based dipping sauce and just a wee touch of spice; Cornish hens stuffed with crab meat (see recipe in True Grie, by the Atlanta Junior League), roast turkey breast with plain bread stuffing or cornbread dressing. Leftovers: turkey breast and mango salad, lightly curried turkey

Atlanta Wholesale Wine/National Distributing Company
$14

Medium-bodied dry white wine; medium coppery gold color (showing its kinship with Pinot Noir). Aromas of ripe figs, a hint of peach and cantaloupe are followed by a rich, fresh fruit palate profile. Lovely richness yet fundamentally delicate and with a silky texture bordering on voluptuous. . Plenty of fruit sweetness balanced by good acidity. Long, crisp finish. Serve just moderately chilled, about 60F, in medium-to-large tulip-shaped glasses.

Creamy chicken liver mousses or foie gras; smoked salmon mousse; poached or baked salmon with beurre blanc; roast white meat turkey with natural gravy and a fruit-tinged partly whole-wheat stuffing; Cornish hens with a cous cous stuffing with pecans and dried fruits. Leftovers: turkey pot pie; curried turkey over rice pilaf; curried turkey salad.

National Distributing Co.
$18

Medium-bodied very slightly off-dry white wine; medium pale straw. Classic varietally correct aromas of lichee nut, orange blossom and spice, with spicy ripe melon/pear/lichee nut flavors with hints of citrus (tangerine and kumquat). Alsace is the benchmark for this classic beauty. Delectable long finish. Silky texture. Serve moderately chilled, about 55єF , in tall tulip-shaped glasses.

Absolutely stunning with roast turkey, both white and dark meat, and a simple celery-onion stuffing, perhaps the best pairing of all. Should also do well with roast ham, in case you seek a non-feathered alternative. Other foods: butternut squash with butter, pinenuts and fresh herbs (not sage) or pumpkin-filled ravioli with Italian mustard fruits; squash- or crab-stuffed beggars purses with curry aоoli. Leftovers: turkey treated to any sort of Indian, Thai or Chinese adornment.

Atlanta Wholesale Wine/National Distributing Co.
$19

Medium-bodied dry rosй wine; medium deep bright reddish pink. Aromas of wild strawberry, candied apple and red raspberry lead to similar flavors but adding notes of aromatic brown spices. Delicious, distinctive fruit well balanced with acidity, moderate alcohol. Some complexity. Fresh, vibrant and clean, with a long finish. No barrel. Grape type: Garnacha tinta (Grenache noir). Moderately chilled, about 55F , in medium-sized tulip-shaped glasses.

Tapas, cured and dried meats, such as jamуn serrano, salamis, chorizo; ham croquetas; crab and red pepper mousse. Also crawfish on pasta; seafood Remoulade; crab Louie, paella; Cajun-style deep-fried turkey. Leftovers: turkey and chorizo tetrazzini

Atlanta Wholesale Wine/National Distributing Co.
$13

Medium-full-bodied dry red wine; deep dark cherry red color. Lifted aromas of flowers (violets) and crushed ripe black and red fruits; fruit-focused but not heavy with typical carbonic maceration aromas. . Long finish, but shows a bit of heat in the end. Grape type: Gamay noir а jus blancr. Beaujolais lies in southern Burgundy, and Morgon is one of the cru Beaujolais. Serve cool, which will temper the heat, at about 60F, in medium-sized tulip-shaped glasses.

Chicken liver mousse; peppered liver pate; rabbit and prunes terrine; roast duck with raisin bread stuffing or a dried cherry/dried cranberry stuffing, duck cooked with figs (great Catalan dish); roasted Cornish hen with fruited stuffing. Leftovers: turkey salad with dried cranberries and toasted walnuts or pecans,

Unique World Wines
$16

Medium-bodied red wine; medium purple red with violet touches. Aromas of spice and sour cherry, with distinctive sour cherry flavors with amble aromatic spice notes. Easy tannins, and long fruit-filled finish. Aromas seem faint at first, but given about 30 minutes, develop substantially, so decant ahead of serving at cool temperatures in medium-sized tulip-shaped glasses. Valpolichella (val-pole-eee-CHEL-ah) is a Greek/Latin hybrid word meaning valley (val) of many (poli--the Greek part)--cellars (cella). Campolieti means "happy fields." Grape types: Corvina. Rondinella and Molinara, the three red mainstays for the region. "Ripasso" means the wine has had a second fermentation on the pressings of the Amarone grapes.

Appetizers: stuffed mushrooms; salamis; pаtes and terrines; mushroom lasagna or mushroom-stuffed ravioli with butter and fresh herbs; turkey breast rolled around prosciutto and Fontina cheese and roasted; roast duck or Cornish hen with raisin bread stuffing; well-aged semi-soft cheeses; Loves dark chocolate. Leftovers: turkey mole poblano

National Distributing Company
$16

Medium-bodied dry red wine; bright medium deep purple red. Exquisite aromas of dark fruits with lots of spice notes; flavors capture the intensity of wild dark berries (blackberries, loganberries, boysenberries) and add the aromatic brown spice component. Silky tannins. Silky tannins lends structure to a fine juiciness. Good acidity keeps the palate refreshed. Warming and delicious. Serve at cool room temperature, about 65єF, in generous tulip-shaped glasses.

Outstanding with roast turkey (especially the dark meat) and sausage stuffing. Start with a rich terrine of pork and/or rabbit; prosciutto and figs; a mushroom lasagna. Also roast duck with raisin bread stuffing; pecan-crusted chicken. Leftovers: turkey dark meat reheated with chopped sun-dried tomatoes and prunes and mashed potatoes.

National Distributing Co.
$22