Turkey Day Wines
It’s that time of year again folks, so feel free to read this article and take from it what you can. This is one huge meal that always gets a lot of people wandering the wine aisle’s trying to pick out that one perfect wine. Don’t do it. Don’t think that there is one perfect wine. There are hundreds and hundreds. This is a feast that can accommodate so many wines that I could walk blindfolded through my wine store and come up with wines that match.
If you try the blindfolded thing just bring someone along to steer you clear of the wine displays, and if you try it out with your eyes wide open, give these varietals a look. Pinot Noir, Zinfandel, Chardonnay, Riesling, Gewurztraminer, Merlot and Sauvignon Blanc. So you are getting the picture, right. Lots of options and nothing to stress out about.
The reason all these wines can work is because they all have something different to offer the main course and all the accompaniments.
The big Roasted Bird is there, offering up white and dark meat. Stuffing that can come at you 100 different ways is there, Giblet Gravy, Mashed Potatoes, Squash, Baked Onions, Oyster Stew, Green Bean Casserole, Golden Glazed Ham, Parsleyed New Potatoes, Pumpkin Something-or-Other and Cranberry Sauce.
It seems like it never ends and it really doesn’t. I think it would be just a bit better if Steak was involved somehow, but I’ll just save that for the day after.
Now the wines. This is what I’ll be drinking on Thanksgiving. An all-American holiday like this is accompanied nicely with America’s only grape varietal that we call our own; Zinfandel.
1998 Murphy-Goode
“Liars Dice” Sonoma County Zinfandel
This Zin is ultra light and a ripe ruby colored in the glass, very light hues and lighter than most Pinot Noirs. It has bright forward flavors of raspberry, mild pepper, and sweet spice. This Zin is not the typical big, beefy style that can hold it’s own against any beef dish. This is the kinder, gentler version of California Zin that brings super rich, bold fruit flavors wrapped in a lighter bodied style. This wine took me by surprise because I tend to always go for the powerhouse Zin’s, but I have to re-think things now that I have put this on my favorites list.
Along with the Murphy-Goode Zinfandel I will be bringing a Chardonnay and a Pinot Noir to accompany the Bird and all the other eats on November 22nd. For your convenience I will now proceed to run down the list of wine varieties and how they can work with the Feast. Not that we need a solid reason for each wine, sometimes it’s just the mood that leads us to one particular wine, but just to make things all make sense I will give you some details.
- Chardonnay:Chardonnay’s from around the world will work. The white meat on the bird is a natural pairing with many white wines and the multiple flavors of many Chardonnay’s can meld perfectly with light casseroles, light cheeses, ham, stuffing’s, and buttery, creamy mashed potatoes. Chardonnay is versatile and could be the easiest choice for a natural match with Thanksgiving fare.
- Pinot Noir: A light red wine that has the ability to work with a wide range of food. For this case it covers the bases on both white and red meat from the bird. Then it proceeds to enhance the tastes of the heartier stuffing’s, gravy’s, and any Duck or Pork that may bless the table.
- Zinfandel: This can get it’s recommendation just for being the glorious American red wine that makes sense to serve with this American holiday. In most cases it is too bold, and in-your-face for many of the foods going around the buffet on Thanksgiving. But it is a classic case of going against the rules and drinking wines you like, even though they are over-shadowing the main dishes. Zin is usually rich, spicy, with big berry flavors that make grilled meats come alive. But do what you want with this one. Try the lighter style like I recommended above.
- Sauvignon Blanc: Crisper and light bodied wines that are there for your white meat and crisp vegetables. The tossed salads with vinaigrette will love it, and if there is any shrimp cocktail floating around, it is a natural. Sauvignon Blanc will also cleanse your mouth after diving into that cheesecake.
- Merlot: Berry flavors and a softness that just goes down the trap so smooth, that this wine deserves to be almost everywhere. Oh, wait a minute, it is everywhere. This wine is doing the dark meat thing and brings a nice depth of flavor to match with some of the heartier foods.
- Gewurztraminer and Riesling: Getting a bit sweeter with these two, the appeal is all about uniform flavors and general drinkability. These are nice on their own and work with some of the sweeter flavors that Thanksgiving offers. Some of those apricot gelatin salads, pecan tarts and holiday nut cakes really need these wines to round things out.
- Champagne: No reason needed for this wine. It is just the most versatile wine in the world. It works before the meal, during and after. It is a natural with many appetizers and it loves desserts as much as you, and it can stand up to many of the main courses. Champagne is a great wine to bring to any gathering and since it is a Holiday and a Celebration, I don’t need to say any more.Other notable varietals that warrant a mention are Chenin Blanc, Viognier, Gamay and Pinot Gris. All wines that will work with the usual Thanksgiving spread.
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