This year, consider a holiday gift that helps boost the state economy

Wine pairs perfectly with the holidays. Think of a luscious full-bodied Cabernet alongside a Christmas standing rib roast; turkey with all the trimmings and a glass of crisp Viognier or a flavorful semi-dry rosé. Festive cranberry wines are perfect for sipping with a mix of hors d’oeuvres and ports can be savored at the end of a meal with or without dessert.

A bottle of wine handcrafted in Washington makes an excellent holiday gift, and is an opportunity to celebrate the bounty of our state with friends and family. With enough variety to please any palate, wine is a choice that is rarely “re-gifted.”

And why not add some fun to your holiday shopping? Instead of running to the grocery store and picking up a bottle, take the time to visit some local wineries. Discover varietals and blends that may only be available in the tasting room, adding to their uniqueness as holiday gift items.

While pleasing those on your holiday list, you’ll also be helping to boost our state’s economy by becoming a “wine tourist.” According to the “Economic Impact of Washington Grapes and Wine,” a comprehensive study commissioned by the Washington Wine Commission and the Washington Association of Wine Grape Growers and released earlier this year, wine tourism expenditures increased 165.3 percent each year between 1999 and 2006, reaching $237.6 million in 2006. Overall, Washington’s wine industry contributes $3 billion annually to our state’s economy. Let’s keep the train going!

Which Wines to Serve for Thanksgiving?

November – that time of year characterized by beautiful fall color, friends, family and traditional Thanksgiving feasts. It’s also the time that many of us are wrestling to decide which wines best complement the array of tastes, textures, aromas associated with our American holiday, as well as our guests’ varying palates.

While there are no hard and fast rules about the “right” wines to serve at Thanksgiving, the Olympic Peninsula Wineries suggest the following food for thought.

First, abundance and variety are key. You’ll never go wrong opening a few different wines and letting your guests serve themselves. There are plenty of good, affordable wines available today so offering variety doesn’t have to break the bank even in these tough economic times. Visit a local winery’s tasting room and sample a few in advance.

Wines with lower tannin levels and less complexity are better suited to the mélange of flavors they are intended to complement.

Think refreshing. With a big meal, lighter-bodied wines that continuously refresh the palate are a good choice, such as Sauvignon Blanc or Pinot Gris. Stay away from big, buttery Chardonnays. Lighter-bodied reds include Sangiovese and Pinot Noir.

If you prefer to serve one wine to carry through the meal, consider a Riesling or a dry to off-dry rosé. Both of these wines are nice complements to turkey with all the fixings.

For dessert, Port pairs nicely with pumpkin and pecan pies.

Last, as Eric Asimov says in his International Herald Tribune article, How to Choose a Wine for Thanksgiving, “The most important thing you can do is choose wines that you really like. That way, if nobody else is happy, at least you will have pleased yourself!” http://www.iht.com/articles/2008/11/14/arts/trwine.php?page=1