Thanksgiving Wines

wine bottlesMany websites will give you advice about what to pair with Thanksgiving turkey. The problem is too many dishes and too many guests with too many preferences. There is no wine that will pair with the turkey, the cranberry sauce, and the sweet potatoes with marshmallow that will also make Uncle Harry the big red guy and Aunt Mabel who drinks nothing but Moscato happy.

And trying to do some fussy sequence of dishes with different wines is probably not what your guests want.

The solution—open a bunch of wine and let your guests serve themselves. Make a variety of reasonably priced wines available, some old standards as well as something unusual, so the wine geek and the casual drinker can find something they like. And think in terms of a variety of weights—light-bodied wines such as Pinot Grigio or Chablis, medium bodied Chardonnay or Pinot Noir and heavier Cabs and Syrah. And don’t forget to add some sweeter options, a semi-sweet Riesling or a modern, sweet red blend such as Apothic or Ménage à Trois for guests with a sweet tooth.

Bubbly is always good.  Rosé is currently popular.

It’s also probably not the right time to bring out that 1982 Lafite you’ve been saving for a special occasion unless you won’t mind a guest dropping an ice cube in it to, you know, freshen it up a bit.

One comment

  1. Good solid advice. Karen MacNeil’s Wine Bible would back you up on that–too many flavors at work to make pairing feasible. Turkey is an odd bird in terms of wine pairing. It’s a kind of poultry that seems to straddle whites and reds. I am not sure. Rose seems to hit the bullseye in terms of pairing. We have an abundance of leftover turkey. Is Rose the secret weapon? Sweet, cloying industrial red blends seem like “overkill”, i.e killing the turkey twice.

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