Pinot Noir for the holidays
If the god Dionysus enabled him to create a wide range of wine drinkers, but it can be a
the world’s perfect wine, writes wine tricky wine to buy,” says Nancy Griese, who
enthusiast Mark Oldman, it would be oversees Costco’s Kirkland Signature wine
Pinot Noir. program. “Its style can vary widely depending
This light, crisp varietal—a “juicy berry upon where it’s grown and how it’s made, so
kiss”—is beautifully aromatic and of silky tex- the consumer isn’t always sure what to expect.
ture, praises Oldman. Above all, Pinot Noir is We’ve taken the guesswork out and crafted a
heavenly because it goes perfectly with a wide wine of superior quality and unsurpassed
range of food. value.”
With its lighter body and ripe fruit, Pinot Try Kirkland Signature Pinot Noir with
Noir (pee-noh n’wahr) is a front-runner for your holiday meals this season. It will be Costco’s Kirkland Signature Pinot Noir
the title of world’s best wine for food, he available in most warehouses beginning in delivers ripe, wild strawberry fruit with a
writes in Oldman’s Guide to Out-smarting mid-November.—Tim Talevich subtle savory edge.
Wine (Penguin Books, 2004). “It deftly straddles the foods associated with both red and
white wine, as flattering with heavier fish like
grilled salmon as it is with pork, chicken or
Given this lovely wine’s natural affinity
for food, it’s only fitting that Costco is introducing Kirkland Signature Pinot Noir in time
for the holidays. It’s the second release in the
Kirkland Signature series, following a Barossa
Valley (Australia) Shiraz earlier in the year.
Pinot Noir’s gentle character belies its
true nature. The grape is known among wine-makers to be capricious to cultivate, faring
well only in a few select cool, foggy regions.
One of North America’s premier growing
areas for the grape is Oregon, which is where
Kirkland Signature Pinot Noir comes from.
“This delicious wine has such a perfect
balance of finesse and power that it appeals to
Karin Van Valkenberg’s
Grilled Thanksgiving Turkey
1 cup rock salt
2 cups brown sugar
14- to 16-pound turkey, trussed
1. Prepare brine of rock salt, brown sugar
and at least 2 quarts of water. Place bird in
a deep pot. Add brine and water to cover
the turkey completely. Cover pot and let
soak in the refrigerator for 2 days.
2. Heat lots of coals in a barbecue kettle.
When hot, move the coals to evenly
distribute around the perimeter. Make an
aluminum pan from foil and place in the
3. Place the turkey (discard the brine) breast
side down in the pan and cover the kettle.
You can add alder chips that have been
soaked in water to the coals every so often
for a smoked taste. Turn the turkey after it
has browned. Van Valkenberg, a Costco
member, notes, “Usually, a 14- to 16-pound
turkey takes two-plus hours to cook.”
a Distributed by Buena Vista Home Entertainment, Inc., Burbank, CA 91521. © Buena Vista Home Entertainment, Inc. and Blacklight Films, LLC
10 The Costco Connection • NOVEMBER 2004