Thanksgiving Wines
(by Raymond R. Wells, EdD, CSW)
Thanksgiving is such a wonderful holiday! Aside from reflection about the many blessings in our lives, Thanksgiving often also means FOOD, FOOD, FOOD (and to some people – football)! What better way to enjoy these marvelous repasts and pastimes, but with wines that heighten the experience.
If you plan to drag out a special bottle of red Bordeaux, expensive Cabernet Sauvignon, small production Pinot Noir, or other “special occasion” wine, don’t serve it with the Thanksgiving meal where it would be completely overshadowed by the food. Instead, have it before the meal or a few hours after the meal where the wine can be the star and center of attention; and you can concentrate on and revel in the delights of the wine itself.
Here are some suggestions for wines to serve with the Thanksgiving meal. Understand that these are suggestions – not strict rules. You can’t go wrong by drinking wines that you like, even if they aren’t recommended pairings. If you just don’t like a wine, you won’t like it paired with anything. And finally, be open to trying some wines that might be unfamiliar to you. If you tell your wine retailer what types of wines you enjoy, they may be able to recommend something that would be a vinous treat to your palate.
Whites: Even though Chardonnay can be a great match with the white meat of the turkey, it would likely be overpowered by the stuffing, sweet potatoes, and etc. I’m not saying that Chardonnay is a poor match, just that there are some better pairings. My favorite white wine with a Thanksgiving meal is an off-dry or slightly sweet Gewürztraminer – the spicy/floral character complements the turkey, and can stand up to the bold flavors of the side-dishes. Another excellent match would be a similarly-styled Riesling.
If you prefer dry whites, both Gewürztraminer and Riesling can be found in dry styles – the most famous versions coming from Alsace, France. Viognier would be my first choice, after Gewürztraminer and Riesling, because it often has lush fruit, aromas of peaches and pears, and floral highlights that can stand up to a variety of dishes.
Reds: Pinot Noir is a classic red match with Thanksgiving; but a modestly priced one is all you need to go with the meal. If you want to splurge on a more expensive (the most famous can be thousands of dollars a bottle) Pinot Noir, have it before the meal. Or better yet, host a special tasting, and invite me. A Beaujolais or other light, fruity red (lightly chilled) would also be an excellent choice. Because it is released just before the holiday, Beaujolais Nouveau is often touted as a great red for Thanksgiving (and it is). However, I would rather buy a more interesting Beaujolais Villages for a similar amount of money.
If you are looking for a heartier, more robust wine, try a red Zinfandel or Syrah/Shiraz. Their often lush fruit and relatively soft tannins can make them a real winner with holiday meals. Though usually less robust, a Grenache/Garnacha can also be an excellent match.
Rosés: Don’t be a wine snob and turn up your nose at the idea of serving a rosé with your holiday meal. If Sutter Home White Zinfandel is your most favorite wine, drink it. However, there are Rosés that are much more interesting and better matches with food. Try the Red Guitar Old Vine Rosé made with the Garnacha grape, a rosé from southern France, or one of the many others produced around the world.
All of them! Now here is an idea that I really like. Have 3 or 4 wine glasses in front of you, with different wines in them, and experiment by trying each wine with each dish to discover your own best pairings!
In wine, truth and health!