Wednesday, November 14, 2012

Terrace View - Thanksgiving 2012


In a certain sense, Thanksgiving is one of the more challenging meals to pair wines with. A Thanksgiving meal is a usually a large affair with a lot of different dishes being served and trying for the perfect match for specific dishes can be stressful. I like to take the easy route and serve several wines that are food flexible and non-fatiguing. Here are some strategies that can make your holiday meal more successful.


Food Friendly Reds - Think of wines that are lighter in body, with good acidity and lower alcohol content. Great candidates are Pinot Noir, Gamay from Beaujolais or the Loire Valley, reds from cooler climates like the Finger Lakes, and basic unoaked versions of Barbera and Tempranillo. Some of my favorites are Heitz Grignolino, Anthony Road Devonian Red, Danjean-Berthoux Bourgogne Rouge, and Lechthaler Pinot Noir.

Full Bodied Whites - Turkey is a bird after all and white wines go with poultry. It's an excellent opportunity to drink a full white that's unencumbered by excessive oak. Good choices are King's Ridge Pinot Gris, P√©laqui√© Laudun Blanc, Cuilleron Viognier, and Minutolo Polvanera. An added benefit, this style of  wine goes very well with traditional sides like sweet potatoes.

Dessert Wines - Sweet wines are special and a great idea with pumpkin pie and other desserts. First choices would be Chateau Simon Sauternes, Celsius Ice Wine, Colosi Malvasia Delle Lipari, Eden Ice Cider.


To make thinks easy, we'll have some of our favorite choices stacked on the floor during Thanksgiving week so don't worry about remembering all this stuff.  As always, if you have any questions just ask!

Happy Thanksgiving,
Michael

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