Wondering what to pair with your Thanksgiving dinner? Look no further. These suggestions are sure to please, and won’t cost you more than $25.00 a bottle!
Appetizers
It’s ideal to serve an aperitif to offer guests as they arrive and settle in. Choose a wine that will also pair well with the particular appetizers you’re serving.
Serving a brie with cranberry sauce, cream cheese with pepper jelly, or a cheese ball? Try a sweet sparkling Moscato or Italian Prosecco.
Serving raw veggies with dip? Try an Italian Vermentino, an unoaked Chardonnay, or an old world Sauvignon Blanc such as a Sancerre.
Entrees
This is where it gets tricky for many of us. I would argue that the average host really only wants to offer one single wine for the entree that will pair nicely with all the components. Midwest Thanksgiving dinners have some common elements; turkey with gravy, mashed potatoes, green beans, a corn dish, sweet potatoes (often topped with marshmallows), cranberry sauce, and savory stuffing. What one wine will do the trick?
The first rule of thumb is to always pair your wine with the protein. So let’s assume that the majority of us will be serving turkey.
Choose a wine that is somewhere in the middle of the road. A light bodied, fruity wine will get completely overwhelmed by the meal. A rich, full bodied, oaked red may end up feeling too heavy, bitter, and tannic.
If you and your guests prefer white wines, I suggest a nice oaked California Chardonnay. Choose one that is described as medium to full bodied with notes of vanilla, butter, and baking spice such as clove. There is nothing better than buttery mashed potatoes and turkey followed by a sip of Chardonnay!
If you and your guests prefer red wines, I recommend a medium bodied Pinot Noir from Washington, Oregon, or California. Its high acidity, low tannins, and fruit forward notes can stand up to the savory food on your plate.
Dessert
If you are serving pumpkin pie, apple crisp, pecan pie, or another pumpkin or fruit based dessert, a sweet white wine is what you need to complement the sweetness of the dessert. I recommend a Sauternes from France. You can also try a late harvest wine with a significant amount of residual sugar, such as a late harvest Vignoles.
If you are serving a rich, dense chocolate torte, I recommend a Port style wine such as a Tawny Port, or a sweet Lambrusco from Italy.
*Note – For those of you who are immediately thinking, “I don’t like sweet wines,” please trust me. I only drink sweet wines with dessert, and they are absolutely delightful when paired with the correct complementary foods.
What I’m Drinking This Month
This month I’ve been exploring Chardonnays in preparation for the upcoming holidays. The Wine Shop @ Home Joy Cellars Merriment is a Chardonnay blend that I’ve been enjoying. It was part of my November wine club shipment!
I’m also enjoying curling up on the couch with a glass of Merlot in the evening. Merlot is dry and full bodied, but has less tannin and acidity than a Cabernet Sauvignon. And…it’s “hot wine” season. Nothing screams “it’s Christmastime” like a cup of warm, spiced mulled red wine.
Interested in trying the Joy Cellars white blend or joining my Wine Shop @ Home wine club? Click below to check it out!
