Thursday, November 19, 2009

Thanksgiving Wine!

Let's talk turkey! It's time to plan NOW for your Thanksgiving wine and food fest. I know that having a group over to your home can be overwhelming enough but trying to choose a 'one-size fits all' wine for dinner is pretty much impossible! Earthy flavors like turkey and dressing plus sweet flavors like sweet potato casserole (I'm getting hungry) and top that off with slightly bitter cranberry relish and you've got a taste 'mash-up' that can truly confound you! What's the solution? Have several wines! One wine (one that I don't normally 'push') that holds up well to so many flavors is Chardonnay-go for a Carneros (Napa) or Russian River (Sonoma) from California, and try to avoid super 'oaked' wines. One splurge is Au Bon Climat, which is more of a central coast choice but worth it. Another white that will pair well with such varied flavors is a dry Riesling (a phenomenal choice is Chateau Ste. Michelle's "Eroica", around $20 but yummy). As for reds, my old friend Zinfandel (I stole a quote I read-try the "3 R's": Ravenswood, Ridge or Rosenblum) is a great catch-all but you may want to choose something lighter like a Pinot Noir (From CA, look for Acacia, Chalone, Schuug or go for Oregon, Foris, Witness Tree or Erath) . A fun choice is always Beaujolais Nouveau, which is always released on the 3rd Thursday of November (a/k/a TODAY). Always light and fruity it can be a fun addition to your celebration. Finally, an option that is always appropriate is Champagne. From a Spanish Cava (usu. around $10) to a sparkling wine from the USA (Gruet from New Mexico is awesome, around $14, Chandon from Napa (also $14) or Ch. Ste. Michelle from Washington) to a "fully French" selection (Moet White Star-$35, Veuve Clicquot-$40)--you can't go wrong with bubbly. The final thing to note-get to your local wine shop early as they won't have time to help you find hidden gems as they will be SLAMMED like Hartsfield airport as we get closer to Thanksgiving. Sure, they can point you in a general direction but for more 'hands on' help you need to get there sooner rather than later.

No comments: