Monday, November 20, 2017
Bars & Spirits

Wine of the Week: 2013 Brancott Estate 'Flight Song' Sauvignon Blanc

RECOMMENDED READING


We're not in the business of counting calories here at Wine of the Week, but this week's selection comes with a bonus for those who are. Because the grapes used in the 2013 Brancott Estate "Flight Song" Sauvignon Blanc (about $14 at wine-savvy markets) were harvested early in the season, sugar levels in the fruit were lower than in those harvested later — resulting, according to the wine's label, in a quaff with 20 percent fewer calories. Now that's trend-conscious winemaking.

We didn't miss the calories one bit. Given that Brancott was a pioneer planter of sauv blanc in Marlborough, New Zealand, we wouldn't have expected them to offer us anything but a lively and satisfying wine.

Pink grapefruit is the headline for this zingy white. It captured our fancy at first whiff and then broke hugely on the tongue, with smidges of nectarine, pineapple and key lime nibbling around the edges. The finish is both short and as crisp as a freshly printed C note.

This wine will be a very fine companion at poolside or on the terrace at sundown. It also will be beautiful with seafood, especially oysters and other shellfish and with grilled mahi or grouper. If fish is not your thing, try it with straight-ahead roast pork.

By Colette and John Bancroft. She is the Times' book editor, and he is a freelance writer specializing in food, wine and travel.

Comments
Tips for first-time Thanksgiving hosts (or really, any of us)

Tips for first-time Thanksgiving hosts (or really, any of us)

Take small bites.This may be the most crucial advice for Thanksgiving hosts who don’t have years of cooking and coordinating experience to provide the confidence that comes with leading the charge on the year’s biggest cooking day.It’s the first thin...
Updated: 8 hours ago
American wines red, white and sparkling for your Thanksgiving table

American wines red, white and sparkling for your Thanksgiving table

You’ve dusted off Grandma’s good crystal for the Thanksgiving table. Or you’ve pulled out all your mismatched stems to have enough for every place. Now what to pour?For this most American meal, based on foods native to America — turkey, pumpkin, corn...
Published: 11/20/17
How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

Perfect your crust. Try new filling recipes. Learn some decorating tricks. And prepare for the biggest pie day of the year: Thanksgiving.   From apple to thyme You’ve got the crust down. Now it’s time to choose a filling for your holid...
Updated: 2 hours ago
Thanksgiving 101: Everything you need to prepare for the big cooking day

Thanksgiving 101: Everything you need to prepare for the big cooking day

From appetizers to pies and everything in between, we’re here to help you put together a low-stress Thanksgiving spread. Here are a few ideas, and be sure to check out our Thanksgiving special report for more tips on preparing for the big day. ...
Updated: 3 hours ago
Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

There are probably a handful of essentials, things you must have on the Thanksgiving table lest some family members begin to riot. But I find there are often a couple of slots open for new things, chances to get weird or creative or, gasp, healthy. ...
Published: 11/17/17
How to make solid turkey gravy before Thanksgiving Day

How to make solid turkey gravy before Thanksgiving Day

As far as we’re concerned, anything you can make in advance of actual Thanksgiving Day is a good thing, and this make-ahead gravy fits the bill. Plus, Tucker Shaw of America’s Test Kitchen says it tastes just as good as if you made it wi...
Published: 11/17/17
How to plan your Thanksgiving menu

How to plan your Thanksgiving menu

Planning a really good menu is the stealth approach to being a really good cook. Here are some tips from the experts. New York Times Put some thought into the menu What leaves an impression is not only the dishes you can make, but also how they t...
Published: 11/17/17
Everything you need to know to prepare your Thanksgiving turkey

Everything you need to know to prepare your Thanksgiving turkey

The turkey is the unquestioned star of the Thanksgiving meal. It can be the most daunting part as well. But with a little planning and care, it doesn’t have to be.   Before you start • A decent roasting pan, one heavy enough that it wo...
Published: 11/16/17
Taste test: prepared mashed sweet potatoes

Taste test: prepared mashed sweet potatoes

If you want to spend more time with your family and friends this holiday season and less time in the kitchen, our judges suggest serving Hormel’s mashed sweet potatoes. No need to wash, peel and heat potatoes. Just pop the container in the microwave ...
Published: 11/16/17
From the food editor: An expert weighs in on how to stay calm this Thanksgiving

From the food editor: An expert weighs in on how to stay calm this Thanksgiving

I can tell right away that Tucker Shaw has thought about Thanksgiving a lot, and not just as a home cook. As the editor in chief of Cook’s Country, a member of America’s Test Kitchen and the former dining critic and food editor at the Denver Post, Sh...
Published: 11/16/17