"How many times have we walked away from meals talking more about what was in the glass than what was on the plate? Many times." We couldn't agree more with Michael Austin of the Chicago Tribune. Of course, the feast is centerpiece of Thanksgiving, but without wine, the feast is incomplete. In his article of must-have wines for Thanksgiving, Austin recommends our 2015 Dry Riesling Classique, calling it "full of minerality, almond, orange zest, citrus and a whisper of smoke — soft and luscious with bright acidity and a dry finish."
One of the best things about the holiday season and the foods that accompany them is that our Riesling and Pinot Noir offerings were practically made for them. The Rieslings have weight and concentration with the perfect amount of freshness and acidity to complement rich dishes (poultry, pork, creamy squashes and soups) while also not overpowering the lighter fare at the table (salads and fresh vegetables or cheeses). Vegetarians or those with carnivorous cravings will take pleasure in pairing a variety of foods with our Pinot Noir. Our Pinots have unbelievable intensity with the perfect amount of restraint. Earth, mineral, and fruit are woven together with precision and intention, while the tannins and acid breathe structure and freshness into the palate. Poultry or red meat, root vegetables and mushrooms, lentils or salmon, and of course the traditional Thanksgiving cranberry sauce and stuffing -- these are just a few ways you can introduce Forge Pinot to the food and guests at your table.