Thanksgiving, perhaps the most well-loved and enjoyed American holiday, is just around the corner. Thanksgiving is truly America's holiday, a day of appreciation of our many blessings, our cherished families and dear friends. Thanksgiving is certainly one of the most anticipated feasts of the year, a meal that incorporates hearty and delicious food with the pride of American tradition and the comfort of gathering with loved ones.
Traditionally holding the place of honor on Thanksgiving tables everywhere is the turkey. While a turkey feast is a national tradition, there are no wines that are considered traditional mainstays for this holiday feast. In fact, wine selections for this special meal often pose challenges.
You may be surprised by how important the way you prepare your turkey and accompanying menu selection is in your wine choices. Here are a few different ways Thanksgiving turkeys are prepared, and wine flavor profiles that pair well with each preparation (of course, first and foremost, you should select, wines that suit your preferred flavor profile):
The
"Traditional Turkey," baked with traditional seasonings, stuffed with a simple bread stuffing. The turkey has straight-forward flavors enhanced by the mild spices and seasonings in the stuffing. With this flavor profile look for a wine with a slight herbal personality, such as
Sauvignon Blanc, or an aromatic wine such as
Pinot Gris, Gewurztraminer or
Riesling.
The
"Mediterranean Turkey," prepared with the hearty flavors of sausage and chestnuts in the stuffing. Some wines to consider with this preparation are
Pinot Noir or
Zinfandel, which pair well with the flavors of the meat and roasted nuts in the stuffing.
The
"Smoked Turkey" is popular in many areas of the country. If you are smoking your turkey you must consider what you are using to smoke the bird: apple wood, charcoal, hickory, mesquite, a honey baste. In addition, you must also consider your stuffing preparation when making your wine selections. Almost all of these recipes give you a choice of white or red wine. Better yet, offer both! Some whites to consider are a dry
Riesling from the Alsace Region in France or the Clare Valley in Australia. Others you might consider are whites from the Rhone Valley in France. All of these wines have a depth of flavor that pair nicely with the smoked aspect of the bird. The red wines to consider are
Pinot Noir, or a long-standing American choice,
Beaujolais Nouveau, the first wine of the new vintage, with all the fanfare that goes with air shipments arriving in the market just a week before Thanksgiving. Consider the traditional
Beaujolais as an option as well. While they are less effervescent, they still have the fresh fruit appeal.
The
"Deep Fried Turkey" has a following, especially in the south and southwest. One method of preparation is Cajun style, seasoned with white peppercorns and a Cajun butter marinade. This recipe, needless to say, is for those who like turkey with a spicy kick. A good tip with hot or spicy dishes, or with dishes with a salty flavor, is to choose a wine with a touch of sweetness. A
Gewurztraminer or
German Riesling offers sugar levels that pair very well. Another fried turkey recipe, much less spicy than the other, calls for seasoning with black pepper and a garlic basting. A rich white wine such as
Chardonnay, or a lighter red, such as a
Pinot Noir or a
Grenache from the Mediterranean coast of France or Spain pairs well with this flavor profile.
We are happy to offer you these tips in helping you to choose the ideal wines to pair with your Thanksgiving meal. One last suggestion...don't forget that pumpkin pies and other holiday desserts taste even more delicious with the perfect dessert wine! Happy Thanksgiving!
Tom Settino
Vino 100
21 Front Street
Newburgh, NY 12550