Sunday, October 31, 2010

Chaddsford's Eric Miller Talks Turkey With Bucks County News Papers

Talking Turkey with Chaddsford Winery
Published: Saturday, October 30, 2010
Chaddsford, PA – On Saturdays, Nov. 6, 13 and 20, Pennsylvania’s Chaddsford Winery, 632 Baltimore Pike; will host special Turkey Tastings, one-hour wine and food pairing classes that focus on pairing different varietals with the traditional dishes of a Thanksgiving feast. For $20 per person, the Chaddsford wine educators will give guests an overview of the whites, reds and sweet dessert wines that best complement the holiday dishes. Two tastings will be held each Saturday at 2 p.m. and 4 p.m., and reservations are required; call 610-388-6221.

For those who cannot attend the Turkey Tastings, Chaddsford winemaker and proprietor Eric Miller has compiled a few helpful “Turkey Tips” for pairing the right wines with the holiday meal.

Miller suggests delicate, crisp, high acid or slightly sweet white wines as classic pairings for Thanksgiving, such as Chaddsford’s: Proprietor’s Reserve White, with enough acidity to cut through turkey’s mellow flavor and stand up to fattier side dishes; Sunset Blush, for its balance of flexible, fresh fruit; or 2009 Riesling, with zingy acidity and slight sweetness. He also recommends guests experiment with his new Craft Cuvee Barrel Select Chardonnay or the Miller Estate Chardonnay from his Portfolio Collection for meals with big, rich flavors such as sausage, nuts, buttery brown sauces, creamy soups or caramel-y squash dishes.

For those who prefer red wine, Miller suggests light reds like Chaddsford’s: 2008 Pinot Noir, with delicate fruity flavors; 2009 Dry Rose of Syrah, with graceful berry flavor and mouth-watering acidity; or his 2007 Essence, a distinguished “Terroir Blend” combining all the red grapes from the winery’s Miller Estate Vineyard in northern Chester County. For a meal with spicy elements or other big, full flavors, Chaddford’s Due Rossi Italian blend of Sangiovese and Barbera is a great choice, though Miller warns guests that bigger, fuller-bodied wines such as Merlots or Cabernets can tend to overwhelm delicate dishes.

If sweet wines are called for, Miller recommends Chaddsford’s: Niagara, a delicious sweet and fruity white; Spiced Apple, especially for those who serve ham in lieu of turkey; and Dessert Riesling, which is also an ideal after-dinner wine.

“Don’t forget: if you have enough people attending your dinner, you can please everyone by serving more than one kind of wine,” says Miller. “The key is to let your taste guide you and have fun choosing an ideal complement to your meal, then enjoy it with your friends and family.”

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