• 1. Thanksgiving 2008: November 27
  2. Plan on having one bottle for every two wine drinkers
  3. Dessert wines are a good way to ease into those Thanksgiving pies
  4. There should be enough room in the fridge to properly chill white wine
  5. If price is a concern, purchase wine in advance and by the case, if you know ahead of time what guests will likeFood & Wine: 5 Smart Tips for Holiday Wine Buying (November 2008)

• Thanksgiving: One of the Great Food and Wine Pairing Challenges

  The sheer variety of traditional Thanksgiving food presents a challenge to those wishing to select the right wine. One strategy is to keep both red wine and white wine on hand, keeping in mind that it is best to stay away from delicate, light-bodied wines (such as Viognier) which are unable to compete with rich, full-bodied Thanksgiving meals. Another strategy, if your budget allows for it, is to serve at least one wine per course, perhaps starting with an aperitif to cocktail with and ending with a dessert wine.

• Thanksgiving Food And Wine Pairings: Course by Course

  Greet your guests with something bubbly: Prosecco from Baldobbiadene or Cogneliano, Italy and Cava from Spain are lighter than Champagne from France. These sparklers are refreshing alone or with most appetizer courses. Of course a good Champagne is always a hit as well. Having brunch before getting down to cooking? Mix up some classic Bellinis in the blender using Prosecco and Peach puree. One of the latest trends is Sparkling Shiraz which pairs well with Thanksgiving turkey too. Main Course: Red wine or White Wine? Fuller-bodied Pinot Noir pairs well with both turkey and ham. Chardonnay, either un-oaked or low-oaked is another classic pairing with a traditional Thanksgiving meal, especially Chardonnay that is less “buttery”. Want to try something different? How about a Red Wine from The Rhone, France? These wine, usually Syrah-based are usually lighter than Rhone-style wines from California – although there are some excellent Rhone-style wines produced in Paso Robles on California’s Central Coast. For white wines, think dry to off-dry Riesling from Germany or Gewurztraminer (especially from Alsace, France) with its hint of spice. European wines in general have a lower-alcohol level and are therefore more “food-friendly”. Your guests will be able to keep drinking throughout the meal with fewer ill-effects if you’re serving such wines, particularly German Rieslings which tend to be as low as 7-10% alcohol by volume (ABV). Note: Lighter, more floral or aromatic White Wines such as Viognier , Sancerre and Sauvignon Blanc do not match well with Thanksgiving meals You did live room for desert, didn’t you? For Pumpkin Pie or Spice Cake you might want to try a light, sparkling Desert Wine such as Moscato Dasti from Italy, or a rich, nutty Fino Sherry from Spain. For chocolate deserts my favorite, and a favorite of many wine sommeliers, is Banyuls, a Red Wine from the south of France. If you can’t find a bottle of Banyuls in time for Thanksgiving, order one for the upcoming holiday season. In the meantime, match that chocolate with some Port, perhaps something from Dows or a Grahams 10 Year Tawny Port from Portugal. Based on an interview conducted by Kathy FitzHenry with a Certified Sommelier at http://julietmae.com/blog

Categories