What I'll be drinking next Thursday...
This year Thanksgiving will be at Terry's apartment in Park Slope. Here's what I'm bringing:

Greg's own Thanksgiving Sixer:

Lambrusco Grasparossa di Castelvetro Rive del Ciliegie Francesco Vezzelli 2008 (1 bottle)
If you have ever drunk genuine artisan-crafted Lambrusco in Modena - cool, frothy, and in perfect condition, you know what to expect. And if you haven't, just imagine last year's sparkling purple Gamay from Vincent Ricard, with even more refreshing grip. I'm having a big glass before I carve the turkey.

Nahe Riesling Lenz Weingut Emrich-Schönleber 2008 (2 bottles)
I know I repeat myself. We drank the 2007 last year. Once again, Werner and Frank Schönleber have brought to life an impossibly beautiful wine.

Côte de Nuits-Villages le Pretière Domaine Olivier et Anne-Marie Rion 2005 (2 bottles)
A terrific single-vineyard Pinot Noir from one of the finest growers in Burgundy; this is the last of the great 2005s, and the last vintage that Olivier will produce wine from this small parcel in Comblanchien. More on that later, but when I heard this news from Anne-Marie, I bought the last 150 cases that remained in the cellar in Prémeaux.

Bianco di Custoza Passito Fenili Corte Gardoni 2007 (1 bottle 375 ml)
When I visited Gianni Piccoli at Corte Gardoni in October, he told me a secret that explains why this honeyed nectar is head-and-shoulders the greatest passito in the Veneto, and arguably the finest dessert wine of Italy. Ask me about it next time you're in (good thing there was time to add a little to our order of Bardolino, which arrived just last Thursday).

$125 * Special pricing on this package only.
* Regular price $151. (these four wines also available à la carte).

Thanksgiving...
...with the Moores probably isn't very different from Thanksgiving at your house, except for the details. And it's the details that become traditions and expectations. They are what make it special.

Some require real effort and genuine expertise, like Sue's cranberry orange relish. Not least of what's required to make this ambrosial garnish is a small navel orange with an absolutely perfect skin, and fresh ripe cranberries with just the right amount of natural acidity. They have to be selected carefully. And of course, a sensitive hand at the Cuisinart is essential.

My modest contribution requires no effort at all, and only a little expertise. I bring the wine. If you're doing the same, I invite you to take advantage of this special offer. And I hope your Thanksgiving gathering is as warm and nourishing as I anticipate ours will be.

Thank you again for your continued support of family farms and meaningful traditions.

Greg Moore