Northshore Magazine

November 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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42 | NOVEMBER 2015 nshoremag.com being adventurous can yield posi- tive results," he says. One adventurous choice that is also very much on-trend right now is hard cider, notes Shubie's man- ager, Dougy Shube. "Cider is very popular right now," the younger Shube says, adding that most of the ciders in the store are dry, with just a hint of sweetness, making them perfect with the turkey and all the sides. Ciders are light and refreshing, and generally lower in alcohol than wine, making them a great accompaniment to a lengthy holiday meal. Not to mention that cider is usually gluten-free and about as local and American as you can get. Whether it's apples or grapes, if you're feeling adventurous, Shubie's has a lot of great ideas, but George Shube says not to get too caught up in perfect pairings— just choose something you'd enjoy drinking. "Really, it's hard to make a mistake, because as long as you know what you like, you're a con- noisseur," he says. "You can serve just about anything—so if you like Bordeaux, go for it!" Here are some of Shube's picks for adventurous Thanksgiving pairings: Pinot Gris: Try the Domaines Schlumberger Les Princes Ab- bés ($20) or its Grand Cru sibling, Spiegel ($35). Both whites are aro- matic with plenty of flavor to stand up to a varied meal, but the Grand Cru has more texture and richness. Viognier: A floral nose gives way to peaches and apricots in this white wine indigenous to the Northern Rhône Valley in France. The Francois Villard Les Contours de Deponcins ($30) comes from a vineyard that abuts Condrieu, which is well-known for producing the best Viognier around. Beaujolais: Skip the Nouveau Hard cider may seem like a leap, but it proves an excellent match for the meal.

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