• What Bottle to Bring?

    Wine editor Sara Schneider shares her holiday favorites

    November 2014

    “It’s no shocker that for my family’s Thanksgiving dinners, I’m expected to bring the wine… I opt for wines with three main characteristics: generous fruit, good acidity, and minerality or earthiness….

    On the red front, I pick Pinot Noir. It’s also high in acidity, with red berry/cranberry fruit that works well with cranberry sauce. Pinot often also has layers of warm baking spice, resiny herbs, forest floor, and mushroom notes that link to the rotating ingredients of the day.”

    2012 MacRostie Sonoma Coast Pinot Noir

    “Bright red cherry cola leads, seasoned with cinnamon, fresh herbs, and a balancing earthy character.”