Thanksgiving is one of the most over-thought wine pairings in the culinary universe. Ask 10 people for a recommendation and you’ll get back 15 answers counting those that change their minds immediately after their initial response. To help de-boggle the mind a bit, I offer a couple of guidelines which have always worked for me and additionally, a few examples. I try to go sparing on the guidelines since I really hate rules so I limit myself to 3.
First, Acidity is always a good gauge of food friendliness when it comes to Thanksgiving. There are so many rich and diverse flavors on the table that you want something with the acidity to cleanse the palate between bites. For instance, switch from green bean casserole to a candied yam (Yes I live in the South). A tannic merlot will be lost in the middle but an acidic red like Beaujolais will dance on your tongue and add pleasure to the transition.
The second consideration, as I have already alluded to, is Tannin. With so many sweeter foods in the mix, tannin can be perceived as bitter or sour. Avoid highly tannic wines with the food and instead save those for after the meal while you listen to all your uncles snore through the big game.
The final consideration? COST. Yep, when you have to buy enough to support even the “once every 5 years” Irish uncle…you don’t want to break the bank.
And most of all, add wine to the long list of things for which you need to be thankful. It just makes every meal somehow better.
With that in mind, I offer suggestions which fit nicely into each of these Guidelines. You should be able to stop into any decent wine store and ask for help with specific wines of the following types:
Valpolicella Ripasso – Dry Red Italian Wine – Ripasso means “repassed”. The unpressed grape skins from Amerone production are added to the already blended and fermented Valpolicella. This adds an incredible amount of body, character, and style to the typically simple wine.
Beaujolais Villages AOC – This is the intermediate level of Beaujolais between the basic Beaujolais and the top Cru Beaujolais. It is quite inexpensive and light to medium bodied with very little tannin and high acidity. Beaujolais is widely consumed throughout the world and considered to be the drink of choice in Burgundy while one waits for the Pinot Noir to age. Beaujolais is supposed to be consumed young and fresh within the first 2 years after the vintage date.
Pouilly Fuisse – Pouilly-Fuisse is a dry white wine made from Chardonnay. White burgundy tends to show more minerality, acidity and fresh fruit than chardonnay from the new world.
Cava - Cava is a Spanish sparkling wine made in the traditional method of the French sparkling wine, Champagne. The primary grape varieties used in its production are Macabeo, Parellada and Xarello. It tends to be more steely and acidic than sparkling wines produced from Chardonnay.
And the link to Jeff's blog:
HAPPY THANKSGIVING TO ALL!!!!!
