Turkey Day Wine

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My favorite place to spend my favorite holiday (Thanksgiving) is with my husband’s family in Dallas. They are super low key and chill so the frenetic cliches of Thanksgiving don’t hold up at all. Dallas also happens to have one of my favorite wine shops in the country, Bar and Garden. Bar and Garden was our first stop when we finished the 8ish hour drive from Kansas City (well, we actually broke it up over two days).

I went to B&G with the intent of picking up some wines for the long weekend as well as finding some gems to take home. Boy did I find some gems! One of those was one I had only seen in magazines and on Instagram, the Partida Crues 2014 Garrut. I actually gasped when I saw this Spanish natty sparkling red chilling in the fridge. I grabbed it, winced at the $45 price tag, but bit the bullet and bought it because, hey, when was the next time I’d be able to find it?

Partida Creus is the brainchild of Italian couple, Massimo Marchiori and Antonella Gerosa, who moved from Barcelona to Catalonia in 2000 with the intention of making natural wines that were higher in acid and lower in alcohol than the traditional Spanish wines.

Garrut is the Catalan name for Monastrell or Mourvèdre, a grape originating from Spain that is often used as a blending grape. The Partida Creus Garrut is 100% Garrut however.  Garrut makes a full-bodied wine that can be likened to Cabernet Sauvignon. I’ve mentioned that although it’s fall (peak November, to be exact) I’ve been far more into the lighter-bodied reds than their full-bodied counterparts like Cabernet or Syrah. So why am I️ salivating over just the thought of this full-bodied Spanish red? Well, this particular Garrut is lightly sparkling, made in the style of Lambrusco (one of my personal favs). I thought that the effervescence might cut through the full-body of the grape.

We planned to have the perfect traditional Thanksgiving dinner: turkey, mashed potatoes, stuffing, cranberry sauce, pie, etc. and I thought the Garrut would pair nicely with all of it. I looked forward to capturing photos of the golden, buttery turkey after it finished cooking. Minor detail, when we opened up the turkey to start prepping it, we discovered that it was just a breast, a big breast, but just a breast nonetheless. Oops. This isn’t a huge deal, there are only five of us but we had plans to make a turkey stock and turkey soup and turkey sandwiches. Oh well.  

The Garrut proved difficult to open with the wax top + a not so great corkscrew but we eventually popped the cork. I asked my husband and father in law (both beer drinkers) if they wanted a glass and they both shook their heads no. However once I poured myself one, they each said “yeah, I’ll try some.” It’s a cloudy garnet color and smells like apple cider vinegar and red currant on the nose. On the palate it is straight up cranberry sauce with orange zest and garden soil. Though it’s a Mourvèdre, it feels light-bodied and doesn't really remind me of Lambrusco as much as other natty Spanish reds I've had. It’s super easy to toss back but I’m trying to savor it since it was a little on the pricy side.

Well, I hope y’all are having a lovely holiday and are drinking great wine and eating great food in your stretchiest pants. In my friend Ellen’s words “don’t stress and eat as much as you want”.