November ushers in the holiday season with Thanksgiving, beginning a period of celebration that blesses us with food, family and friends. Wine, both for meals and entertaining, is part of the tradition in many homes. There is a wide variety of available – a very good thing since peoples’ tastes vary greatly.
The Thanksgiving meal is not the easiest to pair wine with because of the wide variety of flavors. Though tart, cranberry sauce contains quite a bit of sugar, as do candied sweet potatoes and we know that sweet stuff can make some wines taste sour. Also, a wine that is too soft won’t stand up to the richer dishes such as gravy or the fats in the meat itself.
There are several types of wine that can work well given the requirements of the typical Thanksgiving cornucopia. Light, zingy reds like Beaujolais, Grenache and lighter, fruity versions of Zinfandel can meet the challenge admirably. White wines with crisp acidity will also pair nicely, especially when off-dry to semi-sweet. Pinot Grigio, Riesling and Chenin Blanc are top choices of those who prefer white wine, with a few Chardonnays also fitting the criteria.
Beaujolais Nouveau is a traditionally popular wine for the Thanksgiving meal. It is released for sale the third Thursday in November in celebration of the current vintage. Just seven to nine weeks old, it is the first wine to be bottled from a year’s harvest. Made from Gamay grapes, its style is light, crisp and fruity. Very refreshing and surprisingly food friendly, it’s a worthy choice.
Other suitable Beaujolais wines include the Village wines (from the core villages of the region) and those from specific villages. They are similar to Nouveau, but more refined and mellow. Look for well-known producers such as Gorges Debouf, Kermit Lynch and Louis Jadot and it’s hard to go wrong.
Zinfandel can express itself in a wide range of styles. A light to medium bodied Zin with nice, rich fruit, a bit of acidity and a hint residual sugar can stand-up to all the varied foods that your family cooks can throw at it. The Seghesio Zins and M. Cosentino Cigar Zin are two good examples of this style.
An Australian Grenache or GSM (Grenache, Shiraz, Mouvérdre blend) or one of France’s Southern Rhone Grenache blends are also great choices. They typically have a peppery note that complements many of the dishes.
Pinot Grigio (or Gris) is a longtime favorite for Thanksgiving. Its flavor profile and crisp acidity make it versatile with food. King Estate Pinot Gris from Oregon is very well balanced and just off-dry with round fruit flavors. Klostor from Germany is a bit less crisp, a bit more sweet, and an excellent choice for those who prefer a softer wine. If your tastes demand a dry, crisp white, try the San Angelo or Bottega Vinaia from Italy.
All but the sweetest Rieslings are very food friendly, in part because of their bright acidity. Off-dry to semi-sweet versions include the Qualitätswein (QbA), Kabinett and Spätlese Halbtröcken grades and the Riesling blends including Liebfraumilch. Many other countries also produce Rieslings increasing the number of selections available.
Fans of Chardonnay may want to try A to Z Winery’s 2008 Chardonnay. It’s un-oaked and barely off-dry. A more classic California style, Toasted Head’s Russian River Reserve shows some oak without excess. It pairs with food nicely by virtue of its refreshing acidity and juicy, round fruit flavors.
We are blessed with many options. Whatever your choice, enjoy the bounty, give thanks and leave room for dessert! Cheers!
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Credit | LouisJadot.com
