Fall Seminar Series: Riesling and Beaujolais On Your Thanksgiving Day Table

Beaujolais is coming of age. Located south of Burgundy and devoted to the production of wine made from Gamay grapes, the region suffers from unfair comparisons to it’s more glamorous northern neighbor. We recommend Cru Beaujolais, a style of wine sourced from one of the top ten regions for grape growing, located on the granitic soils of the northern part of the region. While still low in tannin and high in pretty, tart red fruit flavors, it has a character that pairs seamlessly with the classic foods that show up at a Thanksgiving table.

Riesling is another style of wine that suffers from a glass ceiling effect—the grape is unfairly maligned as sweet and lacking in substance, but like the Gamay-based wines of Beaujolais, the best examples of the variety demonstrate thrilling structure, gorgeous flavors and an uncanny affinity for food. Quality doesn’t come at a premium either—many are exceedingly well priced for how well made they are. So join us as we drink beyond the usual suspects and talk about the wines we enjoy most during holiday dinners.

• Veyder-Malberg, Riesling Viesslinger Bruck, 2015
• Max Ferdinand Richter, Riesling Kabinett Wehlener Sonnenuhr, 2016
• Empire Estate, Riesling Finger Lakes, 2016
• Domaine de Thulon, Beaujolais-Villages, 2016
• Guy Breton, Morgon ‘Vieilles Vignes’, 2016
• Château Thivin, Côte de Brouilly, 2017

The Seminar begins promptly at 3pm, please arrive a few minutes before.
Includes an appropriately paired snack
Seating is limited.
Reservations are required, by email or phone 505.983.2100
$10 Seminar Fee, credited with a $100 purchase.