Vindulge

Thanksgiving Wine Pairing & Buying Guide

Right around this time of the year many people start to stress about what wines to pair with Thanksgiving dinner.  If you’re one of those people, you’re not alone.  It can be daunting when thinking about all of the many dishes that go into this celebratory meal. 

When it comes to your standard traditional Thanksgiving dinner you have a lot going on (spice, richness, fruit, salty, sweet) and you’re typically not eating each dish in courses, but instead loading it all up on one plate, so it is not necessary to stress about finding a wine for each dish. 

What about the turkey?  Many people spend too much time concerning his/herself with the question “what wine should you pair with the bird?”  My answer to that is don’t worry about the turkey, it’s not the star of the meal and contains somewhat neutral flavors compared to the other sides surrounding the turkey.  Think of the flavors that dominate the meal (cranberries, gravy, sweet potatoes, stuffing) and what may balance out those flavors?

I was asked to speak at an event over the weekend on pairing wines with holiday food and it got me to sit down and really think about ways to keep things simple, straightforward, and stress free.  The event was also one focusing on women and was located near the heart of the Willamette Valley wine country so one of my goals was to keep the discussion to both local and value driven options for the upcoming holidays.  Plus, since the audience was comprised of all women, I wanted to highlight some women winemaker options as well.  Gotta spread the girl power, right?!

So for Thanksgiving I offer a few standard recommendations to have at your dinner.  They are by no means your only options, but intended as solid and carefree recommendations that should pair nicely with your dinner without taking away from the multitude of flavors of the day.

Thanksgiving Wine Guide

Wines that would compliment the wide range of flavors of Thanksgiving dinner.

Sparkling Wine:  I always begin any dinner or event (whether Thanksgiving, a holiday party, or brunch) with sparkling wine.  It is festive and goes with everything, especially appetizers and salty foods, and you don’t have to spend a lot of money on it.  Some of my favorite go-to bubbles are between $10 - $20.

Riesling:  Can be dry or sweet, spicy, fruity, and fragrant.  Think comfort flavors (honey, apple pie, baking spices/nutmeg/cinnamon) and look for a dry to semi-sweet Riesling.  If you are buying a German Riesling look for a Kabinett or Spätlese (because these are drier options).  It is a great wine for folks who are new to wine and would be good to have one to offer.  It will pair well with the sweetness of the potatoes, richness of gravy, and has enough minerality to stand up to stuffing, turkey, etc.

Gewürztraminer:  Another white wine that may present itself dry or sweet, depending on the style.  Look for dry to semi-sweet.  These wines are aromatic, floral, and spicy with a zestiness that allows it to pair nicely with side dishes that may have a bit more kick to them.  May also be a good dessert option (mmmm pumpkin pie).

Pinot Noir: A traditional favorite for Thanksgiving and if you’re in Oregon, like me, then there is no shortage of Pinot Noir around here.  This is a great option because it typically has bright fruit (think cherries, cranberries, raspberries) and earth (think mushrooms) so it is perfect for the fruity, earthy, and spicy foods of Thanksgiving.  This wine will compliment, without overpowering, almost all of the flavors of the day.

Zinfandel:  A red wine that is bigger and bolder than Pinot Noir, but still maintains a balancing effect on many traditional dishes.  Zinfandels can be rich, but not very tannic, with great fruit and spice characteristics and still compliment richer flavors of the day (like sweet potatoes and gravy). This would be a great option for your guests who may be looking for a heartier wine with deeper flavors.

Dessert Wines:  Look for Ports, Cream Sherries, Rieslings, and even Sparkling Wine.

LOCAL SHOPPING GUIDE

I put this list together for the event I did last weekend, focusing primarily on both local wines and female winemakers.  This was an all women’s event and wanted to promote some of the women winemakers in Oregon while also putting an emphasis on value driven wines.  They are also widely available locally.

Sparkling Wines

Value:  Cristalino Brut Cava, $7.99 (great for mimosas and champagne cocktails)
Value:  Gruet Blanc de Noirs, $12.99 (from New Mexico)
Local/Splurge:  2007 Argyle Brut Rosé, $45

White Wines

Local:  2008 Phelps Creek Oak Ridge Gewürztraminer Columbia Gorge, $17
* Local:  2008 Penner-Ash Willamette Valley Riesling, $18

Dry Rosé Wines

Value:  Southern French Rosés ($8-$15), like 2008 Château Guiot Rosé, $11
Local:  2008 Anne Amie Cuvée A Midnight Saignée Rosé, $15

Red Wines

Value:  2008 Seghesio Sonoma Zinfandel, $24 (producer of some of my favorite Zins)
* Local/Value:  2007 Stoller JV Estate Pinot Noir, $25
* Local/Splurge:  2006 Domaine Drouhin Pinot Noir Laurène, $65

* Denotes local wines made by women winemakers

IMPORTANT TIPS

• Have at least three wine options:  sparkling, a white, and a red.  Don’t worry about having too much.  Look for my upcoming post on what to do with leftover wines during the holidays.
• Magnums are great for larger crowds (6-10 people).
• Sparkling wine goes with everything (it’s true).
• Don’t stress about finding the perfect wine for every dish. There’s no such thing… except for sparkling ☺
• You don’t need to spend a lot of money on Thanksgiving wine.  The flavors of the food are the star on this day, and most of the meal will outshine the wine.
• Most importantly, have a fantastic time enjoying good food, good wine, and of course the company of family and friends.

Cheers

Helfrich 2001 Alsace Grand Cru Gewurztraminer Steinklotz

As I continue to study for my certified exam through The Court of Master Sommeliers I’ve decided to challenge myself to buy and taste new and unfamiliar wines from each region as I am studying.  If anything to make it more fun when studying regions new to me.

Today I reviewed Alsace. A region, quite honestly, I just haven’t been too into. I don’t really know why.  I guess there are so many other regions in France that intrigue me more (eh hem Champagne, Burgundy, Southern Rhone), so I guess I sadly ignore Alsace much of the time.  But not today.
As I read about the wines of Alsace I became intrigued at the descriptions of Gewurztraminers.  I’ve had many Gewurz’s before, but honestly most of them have been domestic (CA, WA, OR primarily) and I’m just not that into them. Yes they have their time and place, but I will typically refrain from ordering a Gewurztraminer in a restaurant.  So today I specifically went out to get me some Alsatian Gewurztraminer.  

I stopped by my local Fred Meyer (they have a great wine steward at this particular location and a wide variety of French wines so I crossed my fingers that they would have some of the wines I just read about). Besides, I needed some groceries so why not try to kill two birds with one stone.
After carefully studying the Alsatian wines on the shelf for about 15 minutes the wine steward finally approached me, likely thinking “poor girl she has no clue and is just wandering aimlessly”.  But I told her my goal, that I was studying Alsace today and wanted a good Gewurz.  We both got excited when I eyeballed the Helfrich 2001 Grand Cru Gewurztraminer Steinklotz that they had on sale for $20 and we both agreed I couldn’t pass up the chance to taste a Grand Cru as I was learning about Alsace, and a 2001 with a few years on it.  I also had my hand on a few bottles from Trimbach, another that I read a lot about. What the heck I thought, I’ll get them all. Best way to learn right?
It was the Gewurztraminer that I was most interested in, so popped it in the fridge the moment I got home to give it a slight chill. 

After opening and taking my first sip I was very intrigued.  I didn't think I would be so impressed with it.  I also figured it would be more spicy, since Gewurztraminers are supposed to be spicy right?  But perhaps because of its age much of the spice had mellowed into a round, full-bodied wine full of floral and honey flavors.  My first whiff was strong with flowers (I was imagining being surrounded by roses) and honey.  It was elegant and perfumed.
The body was full yet soft and refreshing with more honey throughout with good minerality and finished with hints of the spice that was probably much more apparent a few years ago. 
This wine doesn’t need food either, although I am sure it would accompany many dishes quite well but I was happy to sip alone, and savor.

I’m now looking forward to the Trimbach (Riesling, notes to come eventually), and perhaps many others to come.