Vinesgiving.
Blessed are you, Lord our God, king of the universe, who brings forth the fruit of the vine.
~ Hebrew table blessing
Curious what wine to serve for Thanksgiving dinner? There are several great possibilities to consider, based on your menu and your preferences! Let’s breeze through a few…
One of the things to remember about wine pairing is that, when sauces are involved, you pair to the sauce rather than the meat. The heavier the sauce, the heartier the wine.
The traditional thanksgiving meal is a pretty mouth-watering affair, full of comforting warmth and savory richness. Roasted meats with au jus or gravy, root veggies with caramelized onions and cheeses, yeasty breads and stuffings—there’s a lot of goodness going on! So your vining options are diverse. Here are some recommendations:
Pinot Noir. Easily one of the most versatile and food-friendly wines, this medium-bodied red can hold up to the richness of gravies and sauces without overwhelming the poultry. But because pinot is typically a lower-yielding grape, plan to pay double for the same quality as other varietals. Despite that, a good Pinot is arguably the most elegant of all wines. My pick is Fess Parker Sta. Rita Hills if you’re feeling flush…or Elouan Pinot from Oregon if you’re on a budget.
Zinfandel. The supple fruit of this California red is expansive and complex enough to bring a fruit-forward richness to traditional Thanksgiving fare. If you’re taking wine to someone else’s gathering, this is the one to take. My pick is Rombauer El Dorado Zin for dense and smooth…or Sobon Zin from the Sierra Foothills for a great value wine.
Beaujolais Nouveau. Made from the Gamay grape and only released on the third Thursday of November each year, this light, fruity red is bottled just 6–8 weeks after harvest and then rushed to market, right in time for Thanksgiving. The unusual fermentation process (carbonic maceration) allows much of the whole cluster grapes to ferment within the skin, increasing acidity and lowering harsh tannins. This is the Thanksgiving wine for non-wine drinkers. My pick is whichever one you can find in your wine store by the time you read this.
Chardonnay (White Burgundy). Yes, you can drink a full-bodied white with turkey and all the fixings! So if you’re not a fan of reds or if you want to change it up, go for the traditional style of oaky, buttery Chard from California or France. Generally, the darker the gold color, the fuller the body and flavor. My pick is Wellington Estate Chard from Sonoma…or Cupcake Chard for a value wine.
Riesling or Gewurztraminer. A couple worthy dark horses for Thanksgiving are these whites from Germany with more residual sugar (read sweeter) and enough complexity to enhance the experience. Both hold enough acidity to pair well with poultry and jazz up the meal without stealing the show. Ask your store Sommelier for a recommendation.
Hopefully, one of those descriptions fires your imagination, and you’re off to your local beverage outlet to stock up. Really want to have some fun with it? Buy several and host a simple wine tasting at your special dinner, letting your family and friends compare and contrast the different options. Or stagger your offerings in courses—one for hors d'oeuvres, one for the main event, and one for dessert. The possibilities are endless.
Whatever your choice, remember to drink in moderation and with gratitude to the Lord of the Vines.
L’Chaim! To life!