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2020 The Ned Rosé
Marlborough, New Zealand
Grape Varietals
- Pinot Noir
- Pinot Gris
Location
Marlborough, South Island, New Zealand
Cellar Window
Drink Now
Tasting Notes
The 2020 opens with a fragrant combination of rosewater, crunchy red apple and wild raspberry. The palate is surprisingly plush and creamy for rosé, with tangy red-berry flavors framed by crisp acidity and a subtle touch of fine fruit tannin. At 13% alcohol and only 3.8 g/L residual sugar, it is fundamentally dry rather than sweet. The wine was gently pressed to limit excessive color and tannin extraction, then fermented in temperature-controlled stainless steel to preserve its aromatic freshness.
Thanksgiving-Specific Food Pairings
This is a very good Thanksgiving rosé because it can bridge the gap between white and red wine. Pair it with roast turkey, cranberry sauce, glazed ham, herb stuffing and roasted carrots. The bright acidity works especially well with the richness of turkey skin and gravy, while raspberry and red-apple flavors connect naturally with cranberry sauce. It is also a good choice for guests who want something lighter than Pinot Noir but more flavorful than a delicate white. I would particularly favor it with turkey breast + cranberry sauce + herb stuffing.
Food Pairings
Beyond Thanksgiving, serve this with grilled shrimp, crab, salmon, shellfish, summer salads, chicken, charcuterie or lightly spicy Asian dishes. Marisco specifically recommends it with chili-and-lime barbecued crayfish, which highlights how nicely the wine’s fruit works with both seafood and a little spice. Fresh goat cheese, feta and mild creamy cheeses are also good matches.
About the Producer
The Ned is one of the flagship brands of Marisco Family Vineyards, the family-owned Marlborough winery created by Brent and Rosemary Marris. Brent Marris grew up in Marlborough wine country and comes from one of the region’s pioneering viticultural families; his father, John Marris, was involved in identifying some of Marlborough’s earliest vineyard land. Brent established The Ned in 2006, naming it after a peak in Marlborough’s Wither Hills that he explored as a child. Today Marisco remains family-owned, and the next generation has become involved in both winemaking and the business.
2024 La Cappuccina Soave DOC
Veneto, Italy
Grape Varietal
- 100% Garganega
The fruit comes entirely from La Cappuccina’s own estate vineyards.
Location
Soave DOC
Costalunga di Monteforte d’Alpone
Province of Verona, Veneto, Italy
The Garganega vines are approximately 35–40 years old and grow on the dark volcanic basalt soils of the Alpone Valley with a southeast exposure. The vines are traditionally trained using the Veronese pergola system. These volcanic soils contribute significantly to the savory, mineral and flinty character that distinguishes La Cappuccina’s Soave.
Cellar Window
Drink now through 2029
Tasting Notes
This is a vibrant, savory expression of Garganega with an intense straw-yellow color and aromas of white flowers, thyme, yellow fruit, lime, lemon zest, jujube and a subtle touch of lychee. The palate is fresh and energetic but not thin, thanks in part to approximately seven months of maturation on the lees in stainless steel. Citrus and yellow orchard fruit lead into a distinctly savory, mineral mid-palate, finishing with the flinty character associated with the estate’s basalt soils. Garganega also commonly shows a subtle almond quality, which should become increasingly noticeable as this wine ages.
Thanksgiving-Specific Food Pairings
Pair it with roast turkey, turkey breast, herb stuffing, mashed potatoes, green beans, roasted squash and Brussels sprouts. Its acidity cuts through gravy and buttery potatoes, while its thyme, citrus and savory mineral character works beautifully alongside sage, rosemary and other Thanksgiving herbs. It would be especially good with turkey + herb stuffing + roasted vegetables.
Food Pairings
La Cappuccina recommends this with fish appetizers, seafood, white meats, cured meats, vegetable and grain soups and vegetarian dishes. It is also excellent with risotto, grilled fish, roast chicken, vegetable pasta and creamy cheeses. The producer even recommends it with carbonara and potato gnocchi with Monte Veronese cheese, demonstrating that this Soave has enough texture to handle richer dishes.
About the Producer
La Cappuccina has been owned by the Tessari family since 1890 and is now managed by fourth-generation siblings Sisto, Pietro and Elena Tessari. The estate is located in Costalunga di Monteforte d’Alpone in the heart of the Soave zone and takes its name from a seventeenth-century chapel once used by Capuchin friars; the chapel’s outline appears on the winery’s labels. The family farms approximately 42 hectares of vineyards on the area’s distinctive volcanic soils.
La Cappuccina is also noteworthy as an early adopter of organic viticulture. The family began using certified organic farming practices in 1985, eliminating chemical herbicides, fertilizers and pesticides and emphasizing biodiversity, cover crops and soil health.
2025 Vignerons de Buxy “Buissonnier” Bourgogne Côte Chalonnaise Chardonnay
Burgundy, France
Grape Varietal
- 100% Chardonnay
Location
Bourgogne Côte Chalonnaise
Burgundy, France
Cellar Window
Drink now through–2032
Tasting Notes
This is a bright, classic Côte Chalonnaise Chardonnay with a pale golden color and a distinctly citrus-driven nose. Expect grapefruit, lemon and other citrus fruits, joined by honeysuckle and hawthorn blossom. The palate begins crisp and lively, with fresh acidity and a clean mineral character, before finishing with a subtle anise-like note. Vinification begins in stainless steel before the wine receives some maturation in oak barrels or larger casks, with the amount of time in wood varying according to vintage. The result is a Chardonnay that has freshness first, with just enough texture and complexity to make it more than a simple unoaked white.
Thanksgiving-Specific Food Pairings
This Chardonnay is particularly well suited to roast turkey, mashed potatoes, turkey gravy, creamed onions, green-bean casserole and savory bread stuffing. Chardonnay’s natural affinity for poultry is enhanced here by bright Burgundy acidity, which keeps richer Thanksgiving dishes from feeling heavy. The subtle floral and citrus notes work well with herbs, while its restrained oak treatment complements butter, cream and gravy without dominating the meal. It would be especially good with turkey + mashed potatoes + gravy.
Food Pairings
The producer recommends the wine with fish tart, seafood gratin, grilled or marinated vegetables, escargot, white meats and goat cheese. It would also work beautifully with roast chicken, grilled trout, scallops, creamy seafood pasta or a simple mushroom dish.
About the Producer
The Cave des Vignerons de Buxy was founded on June 30, 1931, when 98 winegrowers from Buxy and neighboring villages joined together to solve the challenges of vinification, storage and marketing collectively. What began with a modest 8,000-hectoliter winery has grown into one of the most important producers and ambassadors of the Côte Chalonnaise.
Today Vignerons de Buxy brings together approximately 120 growers along with a professional winery team, producing wines from the Côte Chalonnaise and neighboring Mâconnais. The cooperative emphasizes vineyard monitoring, modern winemaking, quality improvement and sustainable development while preserving the individual character of southern Burgundy’s appellations.
2024 Jean-Michel Dupré “Vignes de 1940” Beaujolais-Villages
Beaujolais, France
Grape Varietal
- 100% Gamay
Location
Beaujolais-Villages AOC
Beaujolais, France
Cellar Window
Drink now through–2030
Tasting Notes
The 2024 is a juicy, fresh and concentrated expression of old-vine Gamay. Expect bright raspberry, red cherry and wild strawberry joined by darker black-cherry and blackberry notes, violet, subtle pepper and a touch of granite-like minerality. The 2024 is aged in tank rather than oak, keeping the focus squarely on fruit, freshness and vineyard character.
Thanksgiving-Specific Food Pairings
This is a textbook Thanksgiving red. Pair it with roast turkey, cranberry sauce, sausage stuffing, glazed ham, roasted carrots, sweet potatoes and Brussels sprouts. Gamay’s red-berry fruit mirrors cranberry sauce beautifully, while its high acidity refreshes the palate after gravy and richer side dishes. Its relatively gentle tannins also mean it will not overwhelm turkey. I would especially recommend it with dark-meat turkey + cranberry sauce + sausage or mushroom stuffing.
Serving it **slightly cool—around 55–60°F—**will make it even more refreshing alongside a large Thanksgiving meal.
Food Pairings
Outside Thanksgiving, this works beautifully with charcuterie, roast chicken, grilled pork, sausages, burgers, barbecue, vegetables and moderately aged cheeses.
About the Producer
Jean-Michel Dupré grew up in an agricultural family and inherited a farm along with approximately two hectares of vines from his father. Rather than continue general farming, he chose viticulture, converted the old farm buildings into a winery and gradually acquired additional well-situated parcels in Beaujolais-Villages, Régnié and Morgon. Today his domaine encompasses roughly 14 hectares, with old vines forming the heart of the operation.
The age of those vines is central to Dupré’s philosophy: many are 50 years old or more, and some exceed a century. The resulting low yields provide greater fruit concentration while the wines retain the lively, drinkable character associated with traditional Beaujolais.
2022 Bodegas Breca “Garnacha de Fuego”
Calatayud, Aragón, Spain
Grape Varietal
- 100% Garnacha de Aragón
- Also known internationally as Grenache
Bodegas Breca specifically works with the old Aragón genetic material of Garnacha that forms the historic foundation of the variety in northeastern Spain.
Location
Calatayud, Aragón, Spain
Winery based in Munébrega
The vineyards lie in the high-elevation mountains of Calatayud, where ancient slate and quartz soils combine with an extremely dry continental climate. Mountain vineyards in the region can sit roughly 2,600–3,500 feet above sea level, creating dramatic differences between daytime and nighttime temperatures. Those cool nights help Garnacha retain acidity even when the daytime heat produces fully ripe fruit.
Cellar Window
Drink now through–2029
Tasting Notes
The 2022 shows an inviting combination of red and black cherry, raspberry and darker berry fruit, accompanied by lavender, cracked pepper, leather, dried herbs and a subtle earthy or stony character. Jeb Dunnuck awarded the vintage 92 points, describing a medium-bodied, balanced and seamless wine with red and black cherry, lavender, pepper, leather and mineral notes.
The grapes are hand harvested and destemmed, with whole berries fermented in stainless-steel and concrete tanks. The finished wine is briefly aged in stainless steel and concrete rather than oak. This preserves Garnacha’s ripe fruit while softening the tannins without covering the wine in barrel flavors.
Thanksgiving-Specific Food Pairings
This is the wine to reach for if the Thanksgiving table includes smoked turkey, glazed ham, sausage stuffing, sweet potatoes, roasted root vegetables or dishes with plenty of herbs and spice. Garnacha’s ripe cherry and raspberry fruit can handle cranberry sauce, while its pepper and dried-herb character works nicely with sage, rosemary and sausage. It is somewhat richer than Gamay or Pinot Noir, so I particularly like it with dark turkey meat, ham and sausage stuffing rather than delicate turkey breast alone.
Food Pairings
Pair Garnacha de Fuego with grilled lamb, pork ribs, burgers, sausages, barbecue, meatballs, pizza, roast pork or grilled vegetables. The wine’s combination of ripe fruit, moderate tannin and peppery spice makes it especially successful with smoky or herb-seasoned foods. Manchego, aged sheep’s-milk cheese and moderately firm cheeses are also excellent choices.
About the Producer
Bodegas Breca was founded by Jorge Ordóñez in 2010 in the town of Munébrega with a specific goal: to demonstrate the quality possible from Aragón’s historic Garnacha vineyards. Ordóñez had championed Garnacha in the United States since the 1990s, at a time when exported Spanish reds were much more heavily associated with Tempranillo.
The estate focuses on Garnacha grown in Calatayud’s high-elevation, dry-farmed mountain vineyards. The region’s combination of ancient slate soils, extreme temperatures and dramatic day-to-night temperature swings allows Garnacha to achieve full ripeness while retaining acidity. Bodegas Breca views these conditions—and Aragón’s historic Garnacha plant material—as the defining elements of its wines.
2023 Fantini Sangiovese Terre di Chieti IGT
Abruzzo, Italy
Grape Varietal
- 100% Sangiovese
Location Terre di Chieti IGT, Abruzzo, Italy, Ortona and San Salvo, Adriatic Coast
The grapes are grown in vineyards surrounding the communes of Ortona and San Salvo on Abruzzo’s Adriatic coast. The vines have predominantly southeastern exposures and grow in clay-limestone soils, where they are traditionally trained using the pergola system. Abruzzo’s geography is particularly important: the region sits between the Adriatic Sea and the high peaks of the Apennines, creating significant temperature shifts that help grapes achieve ripeness while maintaining acidity.
Cellar Window
Drink now through approximately 2028
Tasting Notes
The 2023 Fantini Sangiovese is a medium-bodied, approachable expression of Sangiovese with a garnet-to-ruby color and an aromatic profile built around strawberry, red cherry and black cherry. Expect plum and red berries alongside subtle floral notes, dried herbs and a gentle touch of wood and spice. The palate is dry and balanced, with Sangiovese’s naturally lively acidity, moderate tannins and enough savory character to keep the ripe fruit from becoming overly sweet or heavy. Fantini describes the wine as intense and persistent with fruity, vinous and lightly woody notes, highlighting strawberries, black cherries, firm tannins and good balance.
The restrained oak treatment adds just a hint of warmth and spice, while stainless-steel maturation preserves the wine’s freshness. Overall, this is a fruit-forward but distinctly Italian-style red—fresh enough for food, but with enough tannin and body to accompany meatier dishes.
Thanksgiving-Specific Food Pairings
This is a particularly good Thanksgiving red because Sangiovese’s naturally high acidity and moderate tannins work well with turkey without overwhelming it. Pair it with roast turkey, dark-meat turkey, sausage or herb stuffing, mushroom stuffing, cranberry sauce, roasted carrots, Brussels sprouts and herb-roasted root vegetables.
The wine’s cherry and strawberry flavors connect beautifully with cranberry sauce, while its savory, herbal character works with sage, rosemary and thyme in traditional stuffing. Its acidity also helps cut through gravy and richer sides. I particularly like it with dark-meat turkey + sausage stuffing + cranberry sauce, although it remains light enough for turkey breast as well.
If glazed ham is on the Thanksgiving table, this would also be an excellent choice—the ripe red fruit can handle the sweetness of the glaze while Sangiovese’s acidity keeps the pairing lively.
Food Pairings
Fantini specifically recommends the wine with charcuterie, meatballs in tomato sauce, grilled meats and chops.
It is also a natural choice for Italian dishes such as spaghetti and meatballs, lasagna, pasta Bolognese, pizza, eggplant Parmigiana and sausage with peppers. Tomato-based dishes are particularly successful because Sangiovese’s acidity can stand up to tomato’s natural acidity without tasting flat. For meat, try pork chops, grilled sausages, roast pork, burgers or grilled lamb. For cheese, pair it with Pecorino, Parmigiano-Reggiano, aged Provolone or moderately aged Asiago.
About the Producer
Fantini Group, formerly widely known as Farnese Vini, was founded in Ortona, Abruzzo, in 1994 by Filippo Baccalaro, Valentino Sciotti and Camillo De Iulis, a trio the company refers to as the “Three Dreamers.” Rather than building the company around large holdings of estate vineyards, they developed an unusual model based on long-term relationships with small growers whose vineyards offered particularly favorable combinations of grape variety, exposure, soil and vine age.
Abruzzo remains the historic heart of Fantini. The company emphasizes the region’s unusual geography, where the Apennine mountains rise relatively close to the Adriatic Sea, creating significant temperature variation and a diversity of vineyard environments. Fantini now encompasses a much broader collection of wineries and wine regions, but its original Abruzzo wines remain central to the group’s identity.
The Sangiovese Terre di Chieti is made by winemakers Rino Santeusanio and Francesco De Santis and reflects Fantini’s accessible style: ripe fruit, moderate structure, limited oak influence and an emphasis on wines designed to be enjoyable with food rather than requiring years of bottle aging.
