As the saying goes, you
live drink and learn.
Educate yourself at soon-to-open Corkbuzz Wine Studio from Master Sommelier Laura Maniec. The comfy Union Square spot serves 35 wines by the glass, 250 wines by the bottle, cheese, and shared plates. Come December, stop in for Sunday suppers, cellar grabs, blind happy hours, and prebrunch bubbly; classes (Who’s Who of Italian Wine, Takeout Pairings) begin in January.
Maniec doles out wisdom on-site, but we wanted to put her skills to the test. The challenge: create a Thanksgiving feast of wines.
Passed apps: Blanc de blancs Champagne
“It’s welcoming, tart, and refreshing, and will go with a wide variety of fried food, as well as rich starters like stuffed mushrooms or cheese and charcuterie.”
Turkey: Austrian riesling, Smaragd, Wachau level
“Austrians eat a lot of white meat like turkey and goose, and I love that unlike German riesling, most Austrian riesling is sweet. The Smaragd designation indicates a wine with higher alcohol and more mouthfeel.”
Stuffing: Chassagne-Montrachet, Puligny-Montrachet, or a good Bourgogne blanc with some earthy flavors
“You don’t have to spend a lot on this chardonnay; you just want subtle mushroom flavors and a touch of richness from oak.”
Cranberry sauce: pinot noir from Willamette Valley
“With its bright acidity, red fruit, and slightly tart cherry, it’s a perfect complement. This wine would also work well with turkey.”
Sweet potatoes with marshmallows: Red zinfandel from Dry Creek in California
“The candied blueberry flavors match the marshmallow.”
Sauteed Brussels sprouts with pancetta: Sauvignon blanc/semillon blend from Bordeaux
“The crispness of the sauvignon blanc pairs with the (hard-to-pair) Brussels sprouts, and the semillon adds just enough richness that you can put some extra pancetta and butter in the pan.”
Raise a glass and dig in.
Corkbuzz Wine Studio, 13 East 13th Street, between University Place and Fifth Avenue (646-873-6071 or corkbuzz.com).
Photo: Feng Zhao / Getty Images