What wine should I drink at Thanksgiving?
The easy answer is - you can drink whatever you want! You should enjoy what you are drinking - so drink what you want.
The Sommelier answer is a bit trickier. Some standard pairing guidelines to always be aware of…
Wine should always be as sweet or sweeter than the food.
Spice should be reserved for the wine or the food; not both.
Greasy foods should be paired with a wine with high acid. The acid cuts through the grease of the food and provides a perfect compliment.
So… if you are deep frying your turkey - serve some sparkling wine.
Things that grow together go together.
This comes from the old traditions where people farmed their own land - they ate and drank local.
Muscadet & oysters is a classic. The briny, salty finish of a Muscadet is said to be the perfect wine to sip with oysters (guess I would have to like them to try).
Barolo & truffles. The Barolo is able to hold up with it’s acid and tannin with the flavor and richness of the truffles.
But this brings us to what should you drink on Thanksgiving.
Well - for starters - Beaujolais… which is known as “The Thanksgiving wine” but for me it’s the all the time wine. This Thanksgiving, skip the Nouveau and opt for a Villages or Cru, you will thank me. Missed my past post on Beaujolais - click here…
For the white wine lovers…
Go German & Austrian.
Look for a Grüner Veltliner which will offer fresh citrus flavors, acid and a little bit of spice.
Weißburgunder & Grauburguner (Pinot Blanc & Pinot Gris) - these whites are more medium body wines with citrus, pear flavors and rarely ever any oak - flavorful neutral wines that you can drink throughout the whole dinner.
Sparkling Wine
Opt for something Brut Nature, Extra Brut or Brut - anything sweeter will taste off with your rich foods. I would even shy away from Brut and opt for Brut Nature or Extra Brut, the less residual sugar here the better.
Sicilian
Catarratto, Grillo & Carricante. These wines may not be the easiest to find but they are delicious… Med/High acid, full of flavor and never oaked - if you ever see them, buy them!
Yup - this is the perfect meal for orange wine. Rich foods that need a bit more structure and complexity to hold up to the flavors but don’t quite command a rich, heavy red. Haven’t had orange wine yet - go for it!
Reds (besides Beaujolais)
Sicilian - the reds wines coming out of Etna are gorgeous. Medium in body with a ton of fruit and expression.
Nero d’Avola - if you love full bodied reds this is where you should go for Thanksgiving… full of flavor, minus the oak and the huge alcohol
Nerello Mascalese - light/medium body with similar character to a Pinot Noir
Cabernet Franc - Look to the Loire Valley for some of the most beautiful violet and raspberry. Cabernet Franc (a parent to Cabernet Sauvignon) can run from light to full body depending upon the winemaker.
Pinot Noir is always a good option
Still unsure - message me! I am more than happy to help. Just remember, Thanksgiving is all about the food and wine so make sure you enjoy it!
Love this!