By Gary Parker, Owner
The WineSellar & Brasserie

There are so many dishes served at Thanksgiving, it is impossible to find one wine that will go with everything on the table. So rather than trying to accomplish the impossible, here are wines that are very versatile, and have a good balance of acid and fruit, so they pair very well with food. Note I did not include any California Cabernet Sauvignon or Syrah wines, as I feel they are typically to heavy to match up with food. That doesn’t mean I would turn one down though!

Gary Parker, Owner
The WineSellar & Brasserie

The Times, They are A-Changin’

The well-known song and lyrics from the music of (recent) decades ago, penned by Bob Dylan, still ring true in the wine world for today. The Wine Times are definitely A-Changin’, and in many, many ways.

Here’s an example: In the recent past, wine “connoisseurs” only decanted wines that were older, probably a vintage Bordeaux, Burgundy, or a well-aged California Cabernet Sauvignon. Decanting was done to allow the wine to breathe, as well as separate the liquid from the dastardly sediment at the bottom of the bottle.

Gary Parker, Owner
The WineSellar & Brasserie

I was just doing some math . . . 

I open bottles of wine everyday, as I sample wines for my business, and have wine every evening with dinner. In addition to this, I have put on a few thousand wine tastings, special culinary events, as well as various parties, celebrations and wine dinners. Add in serving lunch and dinner in restaurants I have worked in or owned, I can easily say I have opened an average of 10 bottles of wine a day.