Thanksgiving Wines

Hello Everybody! Tis’ the season to eat and eat and eat and eat…, and the first major holiday up is Thanksgiving! What I love about Thanksgiving is the array of different foods on the table from savory to sweet, and even more so are all the new and different takes on old classics.

The big conundrum is pairing wine with Thanksgiving food. Do you pair wine with the Turkey? Do you pair wine with the sides dishes? Thanksgiving can be difficult! It’s really hard to focus on one main thing when you have such an array of side dishes from: biscuits and breads, stuffing and all the different kinds of potatoes, green been casserole to candied carrots! Are you full yet from just reading that?

Here’s the deal, I’ll make your Thanksgiving Wine Pairings quick, simple and not a lot of Sommelier jargon to confuse you. You want three things: Fruity, High Acidity/Crisp with Medium Body.

Thanksgiving Wine Pairings

1) Beaujolais – This is the old standby and you can never go wrong as it’s classically known as the Thanksgiving Wine! What’s even better? IT’S CHEAP! After dropping all that money on your food, it’s nice to save here. Your basic Beaujolais or even Beaujolais Village shouldn’t cost you more than $10 a bottle.

Recommended Beaujolais Producers: Louis Jadot, Debeaune, Duboeuf

2) Pinot Noir – Pinot can run the gamete in this country with light and fruity to more extracted and bold. I’d stick to Oregon Pinot; they’re usually lighter than California Pinot Noir and have a good mix of fruity and earthy along with great acidity. These will range anywhere from $10 to $20 a bottle

Recommended Pinot Noir Producers: Erath, Argyle and Benton Lane

3) Gewurztraminer – Bold white wine with flavors of lychee fruit to baking spice along with a lovely floral edge. This a white that can stand up to your roast Turkey or roast Pork dishes, but not overpower the more delicate foods. These spices really compliment the array of flavors you’ll experience at the dinner table. I recommend staying away from California Gewurztraminer. Not being snobby, but they just haven’t harnessed this one yet.

Recommended Gewurztraminer Producers: Albrecht, Rene Sparr and Humbrecht. If you can’t find those, anything from Alsace-France or Alto-Adige Italy.

4) Riesling – Stick to the Dry to Medium-sweet Rieslings, not the overly sweet ones. The key here is a high acidity to cut through all the rich foods with the complex flavors to go with a lot of different dishes. Also, it does go great with Poultry and Pork.

Recommended Riesling Producers/Labels: Dr.Loosen, Dr.Heidemanns, Eroica and Hogue. Most off-dry Rieslings to dry Rieslings should do the trick if you can’t those, but stick to the German Rieslings.

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