Worrying about which wines to pair with your traditional holiday meal? Thanksgiving dinner can be the most difficult meal of the year to pair with wine because of variety of foods on the table, everything from marshmellow-covered sweet potatoes to cranberries, and of course roasted turkey and stuffing.
Fret not, we’ve come up with a few simple guidelines for helping simplify the process:
COMPLEMENT OR CONTRAST
With white wines it is important to find a wine with well-balanced acidity (Riesling, Sauvignon Blanc); with reds you are shooting for fairly mild tannins (Pinot Noir) that support the flavors of the food.
VARIETY IS THE SPICE OF LIFE
It’s probably a good idea to stock a few different wines to allow guests to choose, rather than picking one wine that you expect everyone to be happy with.
WATCH THE TEMPERATURE
No single factor is more important to the overall enjoyment of wine. The most common mistake is serving whites too cold and reds too warm. Reds should be served between 60 and 65°F, whites at 50-52°F and sparkling wines at 40-45°F.
Henriot NV Brut Champagne ($40-60)
Sparkling wine is perhaps the most versatile of all foodpairing wines. The nutty, apple, citrus, cream flavors complement almost everything on the table, and its acidity allows it to stand up to sweet or spicy dishes.
Villa Maria 2010 Sauvignon Blanc ($15-20)
This crisp white wine is known for its citrus-based flavors that can be surrounded by herb or mineral undertones, making it a prime pairing candidate for turkey and mashed potatoes.
Arcadian 2007 Sleepy Hollow Pinot Noir ($40)
Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors of turkey and stuffing.
Kermit Lynch 2008 Cotes du Rhone ($15-20)
Rhone Valley reds bring a spicy edge or a meaty character to the meal, increasing the complexity of flavors. The peppery flavors of Syrah will partner well with the herb-infused stuffing and both the white and dark turkey.