Oriol's Thanksgiving 3-PackRegular price $52.00
In the run-up to Thanksgiving dinner, when I’m too busy fussing over the food to devote much brain power to anything else, I reach for a bottle of Sfera Macerato (Puglia, Italy; NV). This 14-day skin-contact wine from the glou-glou geniuses at Sfera, organically grown and fermented with native yeast and minimal added sulfites, is everything I want on thanksgiving day. The 100% Verdeca grapes lend this dry wine a crisp salinity and lots of mineral fruit character, like a salted fruit salad with lots of melon served on a sheet of slate. At 12% abv, it’s light enough to drink continuously until service, and the liter bottle ensures you won’t run dry.
Fall, to me, means lots and lots of crisp pomaceous fruits, and the Teliani Valley Tsolikouri (Lechkhumi, Georgia; 2019) delivers in spades! Delicious clean limestone and pumice undergird crunchy and tart green apple and pear acidity that opens up to whisper seductively of quince and white peach. In my humble opinion, this fruit presence means this dry (and natural!) white can absolutely be sipped through dinner and into dessert. Great with white meat and mashed potatoes!
And to hold up to the dark meat, you may ask? The answer lies with Petraio Primitivo (Puglia, Italy; 2019). This Primitivo (also known as Zinfandel), comes from Puglia, where the warmer climate gives the wine deep notes of pepper and dark fruits. But what really makes this wine exceptional to me is its earthiness: a pronounced – albeit nuanced – funk that gives more than enough terroir to stand up to the wine’s jamminess. Brooding, complex, and deeply rewarding.