Oh Thanksgiving, a day for family, football and, of course, copious amounts of food. Though this year will look different since we are in the middle of a pandemic, there is still plenty to be thankful for and for which to celebrate over food and wine. Since we’re keeping things small this year, I have decided to keep the wine small as well and am showcasing small production wineries that are not only great but who have weathered quite a storm this year and can use your support. Here are wine pairing and bottle recommendations for every dish on your Thanksgiving table:
Cheese Plate: Bubbles
Why the pairing works: Because bubbles actually go with so many things. Also, like a cheese plate, bubbles are the perfect way to kick off your holiday meal.
What we’re pairing: Reeve Blanc de Noir, $85 or Iron Horse Russia Cuvee $48 Neither Vivek nor I are big on the bubbly (I know, this is weird considering how much we love wine), but both of these bottles are ones I constantly crave. The Reeve is a gorgeous pink hue and only ever so slightly sparkling with ginger undertones, while the Iron Horse is your more classic, candied apple and brioche style sparkling wine.
Salad: Rosé
Why this pairing works: A dry style rosé pairs well with crisp and delicate dishes, such as a fresh salad. Let’s be real, we all need to try to find some green for our plate…best part is, if you have leftover rosé when the salad course ends, it’ll pair with so many of the other dishes as well.
What we’re pairing: Hazelfern Winter Rosé, $28 Hazelfern claims that rosé is not just a summer thing and heartier fall meals call for heartier rosé – so this one (still primarily a rosé of pinot noir) is actually barrel aged and co-fermented with whole cluster, skin contact pinot gris. I can only imagine it’ll pair perfectly with the asian pear, goat cheese and candied walnut topped salad my family serves.
Green Beans: Sauvignon Blanc
Why the pairing works: Sauvignon Blanc and its high acidity acts almost as a natural palate cleanser to offset some of the richness in most Thanksgiving foods. The clean and crispness of a Sauvignon Blanc also enhances the flavors in green vegetables – making it a perfect pair to the few vegetables you may have on your plate.
What we’re pairing: Smith Story Sauvignon Blanc $25, one of my personal favorite high acid sauvignon blancs, is racy and energetic enough to stand up to your classic side dish. It also serves as a good counter to some of the fat and butter you’ll inevitably have on your plate (let’s not pretend this is a clean eating evening.)
Mashed Potatoes: Chardonnay
Why the pairing works? Choosing a lean and clean more Burgundian Style chardonnay will be complementary to the decadence that is your classic Thanksgiving mashed potatoes lathered in butter and gravy. Because the wine is not going to be overpowering, it will let everyone’s (ok maybe just my) favorite Thanksgiving dish shine through.
What we’re pairing: Small Vines, Sonoma Coast Chardonnay , $58 or Big Table Farm, Wild Bee $28 Two of my favorite chardonnays of all of 2020 (and yes, it’s been a long year and yes, it’s been basically my year of chardonnay, so there have been many). Both boast crisp green apple and citrus notes and are perfect to change your stereotypical ABC – anything but Chardonnay – drinkers’ minds.
Cranberry Sauce: Gamay
Why the pairing works: Gamay is one of the most food friendly wines in general due to its acid (if you haven’t noticed already, acid is a theme when it comes to Thanksgiving wines). That said, when I smell Gamay, I often think of fresh cranberries, so it’s only natural we pair like with like here.
What we’re pairing: Ridgecrest Gamay, $30 Gamay is often viewed as a more wallet friendly alternative to pinot noir. The pepper and baking spice notes in this one will enhance the cranberry even more.
Stuffing: Dry Riesling
Why the pairing works: Because riesling is delicious…duh. Jokes aside, riesling is actually one of the most food friendly wines and goes with everything. While my most common pairing for riesling is spicy food, it also goes well with the salty foods central to your Turkey day meal.
What we’re Pairing: RR Wines Riesling, $35 Passionfruit, peach and honeysuckle notes that pop at first sip and beg to be paired with food. This is a bottle that will be an exotic balance to the comfort and humble dish that is stuffing.
Turkey: Pinot Noir
Why the pairing works: Ask anyone what to drink on Thanksgiving and Pinot Noir is sure to be the most widely received recommendation you’ll get. Both the fruity and umami notes of pinot noir are a perfect complement to your classic Thanksgiving meal.
What we’re Pairing: Kobler Estate Bacigalupi Vineyard $54, La Pitchoune English Hill Vineyard $58, Colene Clemens, Margo $38 Russian River, Sonoma Coast, Willamette Valley – no matter what your AVA preference is, the pairing will work. Find the right style and price point for your crew amongst these and you will all be happy campers. I would recommend the Russian River and Willamette Valley (Kobler Estate and Colene Clemens respectively) for folks who like bigger, earthier pinots and the Sonoma Coast (La Pitchoune) for those who prefer a little bit more of a delicate style.
Pumpkin Pie: Late Harvest Wine
Why the pairing works: Ok yeah maybe I should have gone port for this one to counter the richness of pumpkin pie a bit more. That said, a crisp late harvest white wine who has accumulated a decent amount of sugar can be a sweet way to end the meal without overwhelming the dessert (which is always a central element of the Thanksgiving meal.)
What we’re Pairing: Belden Barns Late Harvest Viognier, $28 This late harvest viognier from Belden Barns is sweet but not syrupy sweet in the same way pumpkin pie lovers love it for not be over-sweet.I have taken three of my best friends on different occasions to Belden Barns, none of whom previously liked dessert wine, and they all left with bottles of it.
Hope everyone has a safe and happy Thanksgiving dinner next week…activating #feastmode in t-10 days, cheers!
