Moore Brothers Wine Company is unique, and for over 11 years, we've been re-inventing retail wine shopping. Some have tried to copy aspects of what we do - oversized, "temperature-controlled" wine "rooms" (for the special wines), lip-service to "small-production" wineries, and "play areas" for children.

We're flattered by the imitation, and glad we've had an impact on the markets we serve, but we're the originals.

Every winemaker represented by Moore Brothers is an artisan, producing an average of 6,000 cases of traditional, idiosyncratic, anachronistic, authentic wine that reflects the culture in which it evolved. And the wine is fresh - picked up at the winery in a refrigerated truck, and temp-controlled all the way through (dress warmly when you visit) until it's taken home by a customer. That's true nowhere else, but at Moore Brothers.

To read more about what makes us unique, check out Greg's article here.

P.S.: Looking for Moore Brothers in New Jersey? click here.
Looking for Moore Brothers in Delaware? click here

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Here's what I'm bringing to Aunt Liz's house on Thursday:

Greg's own Thanksgiving Sixer:

Vin Mousseux de Table Vinsansricard Domaine Ricard (1 bottle)
This sparkling Gamay from my friend Vincent Ricard makes me laugh. I'm having a big glass before I carve the turkey.

Nahe Riesling Lenz Weingut Emrich-Schönleber 2007 (2 bottles)
Is this predictable? Off-dry German Riesling from a great grower in a great vintage? This one is impossibly beautiful.

Chénas Domaine Georges Trichard 2007 (2 bottles)
I know it's disorderly, but I'll be going back and forth between this and my glass of Lenz.

Vin Santo Isole e Olena 2000 (1 bottle 375 ml)
And here's a sweet luxury. A wine for sharing. After the mincemeat pie. When I taste this I can't help thinking of Paolo DiMarchi's generosity.

$135 * Special pricing on this package only.
* Regular price $164. (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 sweet potato and carrot purée. Not least of what's required to make this ambrosian dish are perfect sweet potatoes with just the right amount of natural moisture. They have to be selected carefully. And of course, the crème fraîche that marries all the ingredients together has to be made exactly two days before, I'm told.

My modest contribution requires no such effort 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