Thanksgiving wines

Where did the year go? It's Thanksgiving already, and time to figure out what wines I want to share at our Thanksgiving dinner. A year ago, I wrote about the difficulty in doing a "perfect pairing" with the dinner. There are so many components, and different family traditions that it would be impossible for me to give you the perfect wine to pair with your meal. This year, I'm going to break my own rules, and actually offer up some wines that I think work with all types of Thanksgiving meals.

Remember out basic "rules" for wine pairing: consider the most prominent flavors in your meal; the weight of the meal; and finally, what wines will your guests enjoy.

Whites
There are a number of white wines that work with Turkey, and all the trimmings. Probably the most common would be Chardonnay. I find that those that are heavy on the oak, detract from the meal, so look for stainless steel fermentation, or lightly oaked. Personally, I like to serve something a little out of the ordinary, rather than Chardonnay. My first choice would be a Sauvignon Blanc or Riesling. On the lighter side, a Pinot Gris (Grigio) might be something to look at. For those that like Chardonnay...try a Viognier instead. If you are really daring, I love Italian Falanghina. All of these are getting easier to find in your local wine shop.

Some of my favorites:
Dragonette Cellars Happy Canyon Sauvignon Blanc 2010 (The best Sauvignon Blanc in California).
Dr Hermann 2008 Erdener Treppchen Riesling Kabinett (the best value in German Riesling I have found)
Trimbach Riesling
Cantina Del Taburno 2010 Falanghina
Zind-Humbrecht Pinot Gris 2009 (from Alsace, France)

Reds
Red wine is a little harder to pair with Turkey, but when you add cranberries, nuts, and sausage stuffing, red might just be the go to wine. Most people might run right to the Merlot (and a fruitier version might work), but I think Pinot Noir would be a better choice, as would Zinfandel. Want to try something different? How about an Italian Barbera, or a French Beaujolais? You do know that the Beaujolais Nouveau came out last week, don't you? I'm not a big fan of the nouveau version, but a Beaujolais Village (Morgon, or Moulin-a-vent) would be a great addition.

Some of my favorites:
Duboeuf 2009 Jean Descombes Morgon (Gamay from France)
Dragonette Cellars Cargassachi Jalama Pinot Noir 2008
Ampelos Rho Pinot Noir 2008
Windward Monopole Pinot Noir 2008
Palmina Barbera
Tobin James Zinfandel (I like Fat Boy, or Dusi Vineyards)
Kunde Old Vine Zinfandel

Of course, if you can't decide between red or white, go with Rose or even a Sparkling wine. I love the roses' that are coming out now. They are dry, and full of fruit (not like your parents' white zinfandel). Sparkling wine doesn't have to be an expensive Champagne...look for a Spanish Cava, or (surprise) a New Mexico sparkler from Gruet (believe me, you'll be surprised). For rose, I love the wines coming out of Southern France. If you can find it, try the Domaine Tempier. If you want to stay state-side, check out Dragonette Cellars Rose of Pinot Noir (stunning), or Foley Rose.

I asked my friend, Brandon Sparks-Gillis (winemaker at Dragonette Cellars) what wines he would serve. Here is his response, "I love Rose w/ Thanksgiving because it works so well w/ anything on the table. Happy Canyon Sauvignon Blanc ('09 or '10) has the body to pair remarkably well w/ turkey, and pretty much everything else. Our Pinots...ditto...I'd go for the 08's if you have any, or decant the 09 Fiddlestix for an hour or so. The surprise might be the 09 Grenache. It's got earth and spice that complement the fall flavors, and it's killer w/ cranberries and pumpkin pie. Have a great Thanksgiving, and let us know what pairings you find!"

Jim Newcomb & Brandon Sparks-Gillis

I hope that whatever wine you choose, you don't fret over it. It is more important to share time with your family and friends, than to worry about the wine. Have some fun. Experiment. Try something new, and share your best pairings, by adding your comments below. I am thankful for those of you who have been following this blog, and sharing it with your friends. I am thankful for those that keep voting for my blog (see the vote here link at the upper right of the page),,,you have moved my blog into the top 130 wine blogs in the country. Keep it going, and have a Happy Thanksgiving!

Thanksgiving Wine Pairing Ideas

With Thanksgiving only a couple days away, I have been getting a lot of questions about what wines to pair with the Thanksgiving dinner. I've got to say that this is one of the most difficult meals to pair, as everyone does something different and there are so many things going on. I would venture to guess that most people have the traditional Turkey, but beyond that, it is a virtual cornucopia of different side dishes, and desserts. So how do you pair with them all?

The approach I take is to look at the whole meal. What are your predominant flavors, and weight of the meal. Are you going heavy on the spice, sweet, or vegetables? Here are my thoughts....You can never go wrong with a sparkling wine. I like the acidity and refreshing sparkle to cleanse the palate. I find that a Blanc de Noir (white of reds) has a little more flavor profile.

If you are a white wine drinker, I like Viognier with Thanksgiving dinner. It has some nice acidity to it, and adds some floral aromas that seem to pair well with many of the side dishes that accompany the typical dinner. If you are not familiar with Viognier...this is a classic grape from the Rhone region of France, but you can find many wineries in California that are producing wonderful versions. If you are a bit more daring, try an Italian Falanghina, or a Spanish Albarino, or even a dry Riesling from Alsace (the only dry Rieslings that I have found in California are Clairborne and Churchill, out of the Edna Valley - very nice, but a bit hard to find).
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For the Red Wine drinkers. Stay away from the high tannin, heavy wines, and go a bit lighter and fruitier. I like a nice Pinot Noir (particularly from Oregon, which I find have a bit more earthy character, which works well with food), or a fruity/spicy Zinfandel. Even the odd Beaujolais Nouveau works with Thanksgiving dinner, but it is a taste you will need to get used to.

If you can't decide between red or white (you should probably have both anyway), why not a nice rose? I find that when I mention rose, most people immediately think of White Zinfandel. There really are some very nice roses on the market. If you can find Tavel or Bandol (from France) give them a try. They are are little hard to find this time of year, but are worth the search. I have also found some nice roses coming out of the California central coast (try Dragonette Cellars).

Lastly...Dessert. Always remember to have a dessert wine that is sweeter than the dessert you are serving. Tawny Port, Madiera, PX Sherry...all make nice additions. Try the PX with apple pie...YUM!

Hopefully this will give you a few ideas. Pairing sometimes gets too darn serious....so have fun, and experiment. Please share your pairing experiments here, and we can all add some ideas to our list!

Have a Happy Thanksgiving!

Jim Newcomb
Certified Sommelier/President Arrowhead Wine Enthusiasts