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Inside Kendall

Kendall Recommends: Thanksgiving 2013 Edition

By John Laloganes

Assistant Professor in the Kendall College School of Hospitality Management, John Laloganes provides his expert recommendation for what to pair with your US Thanksgiving dinner this week.

“With wine in hand, one reaches the happy state—where men are wise, women beautiful; and even one’s children begin to look promising.”
— Anonymous

revitalizing … lively … festive

Sparkling wine certainly has the incredible ability to create a mood of revelry that sets a moment apart or makes an event special.

The sound of corks popping at ritualistic events such as weddings, victory celebrations, rites of passage and, of course, New Year’s Eve marks a time of both distinction and ceremony. Something about this drink has the ability to intoxicate the soul, the mind, and the body. Sparkling wines are created in nearly every major wine-producing country and can be found in a wide range of styles. They can vary from delicate to powerful, simple to complex, and dry to sweet. They can be discovered at various quality levels, and price points—but the most historic, prestigious, and reputable type of sparkling wine is Champagne.

Sparkling wine works for most occasions whether with food or without.  Overall, sparkling wine has several attributes that allow them to be one of the most adaptable types of wine to partner successfully with food.   The wine itself maintains lower alcohol than most wines along with its ever presence of ample acidity and effervescence that work collectively for more interesting sensations on the palate.

To transform an ordinary drinking scenario into a much more memorable one, try one of my recommended selections below:

Raventos i Blanc – L’Hereu 2011 Spain
Intense aroma of bakeshop and toast

Canard-Duchêne Champagne Brut Rosé
Light aromas of strawberries and cream with a hint of brioche

Want to learn more about our beverage education opportunities? Check out our continuing education opportunities and our Beverage Management concentration in the School of Hospitality Management.

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