Turkey pairs well with well-made, fruit-forward reds that are lower in tannins and boast balancing acidity.
Turkey pairs well with well-made, fruit-forward reds that are lower in tannins and boast balancing acidity. Bill Hogan Chicago Tribune
Turkey pairs well with well-made, fruit-forward reds that are lower in tannins and boast balancing acidity. Bill Hogan Chicago Tribune
Mike Dunne on Wine

Mike Dunne on Wine

What's new, good and vintage from California vineyards

This year, set the Thanksgiving table with gold-medal wines

November 15, 2016 08:00 AM