There’s probably no greater variety of food served at a single meal than during a Thanksgiving Day feast. There are a variety of appetizers, cakes, cookies, pies, dips, white and dark turkey meat, stuffing, different sorts of potatoes, breads of all kinds, relish trays, cranberry sauce and enough vegetable dishes to fill a barrel. So, when you start to talk about pairing wines with foods at Thanksgiving, it can be a daunting task. But it doesn’t have to be.
While you can consult a lot of so-called experts, picking the right wine comes down to one thing – personal choice. Don’t try some crazy, exotic wine recommended by some faceless person on the Internet. Go with what you like and what you’ve been drinking in the past.
In general, lighter wines work well including Point Noir and a blush for red and rose lovers and Sauvignon Blanc, Viognier, Riesling, Gewurztraminer for those who prefer white wines. Typically wines that offer a light-medium body and present themselves with lower tannin levels and less complexity are better suited to the vast array of flavors they are meant to complement. However, if pressed to pick a single varietal that could handle the traditional Thanksgiving spread from start to finish, it would hands-down be a Pinot Noir or a Riesling.
We plan to explore wines, and Thanksgiving, at our next Diamond Ridge Market Wine Club meeting set for Nov. 20 at 6 p.m. at PFI’s Diamond Ridge Market. We plan to sample a variety of wines along with tasting some smoked turkey, pumpkin bread and some holiday dips. Make sure to stop by for what should be a great club meeting. You can also stock up on what you need for the big feast.
See you there!
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