I hope everyone had a nice Thanksgiving yesterday. I cooked my turkey with my special chili- pepper stuffing. I was debating on what wine to serve with it. I generally like dry wines, but since my stuffing had a slight spice to it, I decided on a Goosecross 2005 Chenin Blanc. This wine went beautifully with the dinner. It complemented the dressing nicely!
This Chenin Blanc had 3.7% residual sugar which in my book is sweet. In this case, it was a good choice with the spicy dressing, as the sweetness interacted nicely with the spice. The Chenin Blanc was very smooth and soft with hints of melon and pear. It really made the dinner.