Five Ways to Make Thanksgiving Wine Pairing Easy

Thanksgiving tableWe’ve been posting Doug’s tips for Thanksgiving on Facebook. Here are all five … from “lighten up” to “give up” to “sweet success!” Whatever you choose, here are some fool-proof strategies for picking great bottles to share with family and friends before, during, and after the big meal:

Lighten Up! – Well, that’s good general advice for a day that’s about being thankful for all the gifts of family, friends and the year. In wine terms, though, it means balancing the heaviness of traditional Thanksgiving feasts with lighter, refreshing wines. For whites try minerally Riesling (dry or lightly sweet), crisp Italian whites, or something more exotic like Txakoli. For reds, elegant Willamette Valley Pinot Noir will be a winner, as will good Beaujolais (NOT Nouveau), zingy Northern Italian reds or – a favorite of ours – Mencia from Spain’s Ribera Sacra.

Power Through – It’s a big meal, so match it with full and fleshy wines bursting with bold flavors. American Zinfandel and California Pinot Noirs are the classic suggestions here. But bold Rhone reds like Chateauneuf du Pape and Cotes du Rhone are just as much fun. You can find great value in Spain’s Tempranillo and Monestrell grapes or add a bit of luxury by going with powerful Priorat or even majestic Brunello di Montalcino.

Bring on the Bubbles! – It’s 11 am, the oven is cranked, pots are simmering on the stove, maybe you’ve just come in from setting up the turkey fryer – just imagine how good an ice-cold glass of fizz will taste! Sparkling wine is welcome at every table all year ‘round. Maybe start with some friendly Prosecco or Cava pre-dinner, then step up to rich, toasty Champagne to enhance stuffing and sweet potatoes. And nothing will make the dinner table look more elegant (or those way too heavy mashed potatoes go down easier) than pretty pink rosé fizz in every glass.

Give Up – Look, here’s what every wine professional knows: No wine is a really good match for the cacophonous spread of sweet, savory, tangy and salty foods on the traditional Thanksgiving table. While it’s not obvious how oaky California Chardonnay, rich Napa Cab, or savory matured Bordeaux will pair with your Thanksgiving dinner, who cares? It’s a feast. Eat as much as you like and drink whatever the heck you want to – just be thankful you can!

Finish with Sweet Success – The turkey has been demolished, dishes are piled up waiting to be washed, and only crumbs remain in the pumpkin pie plate. As you settle down to digest and savor the day, one last sip of something sweet is the perfect treat. Port, sweet Chenin, tangy Madeira, subtle Sauternes – any and all will bring an unexpectedly luxurious and delightful close to Thanksgiving Day!

Want to see some specific suggestions in each of these categories? Just visit our CBC Holiday Wine Selections page online and you’ll find our staff favorites for enjoying on Thanksgiving Day and beyond. Or just stop by our give us a call. We’ll be thankful we had the chance to make your Thanksgiving Day just a bit tastier.

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