Thanksgiving wines

Well, it is again turkey time in America. The age old question arises every year. What wines do I serve with the big bird?

I have interviewed numerous colleagues and asked for their opinions. Below is a snapshot of what wines professionals would serve. This is just a guide to help with the process of choosing the correct wine on Thanksgiving, Thurs., Nov. 22.

Dawn Land, assistant wine buyer at Sherry-Lehman, advises types of wines for each individual course: Pinot Noir with turkey, Rose with ham, Cabernet Sauvignon with ham, Cabernet Sauvignon or Shiraz with prime rib, Champagne with shrimp cocktail, Chablis with crab dip, Gruner Veltliner with asparagus, Shiraz with sweet potatoes and Greco di Tufo with brussels sprouts.

Marco Scapagnini of Domodimonti Wines suggests Li Coste Pecorino 2011 DOCG with appetizers and Picens 2008 (Cabernet Sauvignon-Sangiovese-Merlot blend) for turkey. Both retail for $19.99.

Patrick Mata of Ole Imports suggests Cortijo Rose 2011 ($9.99) for appetizers and a Portela Mencia 2010 ($16.99) for turkey.

Doreen Winkler of Diamond Sommelier Services recommends NV Jose Dhondt Blanc de Blanc, Oger, Champagne for aperitif and an appetizer of goat cheese with marmalade. The champagne pairs well with apple-sausage stuffing and sweet potatoes with ancho maple glace and cayenne. For turkey, try M. Chapoutier Chante Allouette 2007 (Rhone).

Try Regnie Grain and Granit Beaujolais 2008 with brussels sprouts, cranberries and mushroom gravy. Doreen recommends to end the meal with a glass of NV Bodegas Tradicion Pedro Ximez Sherry Muy Viejo.

Tom Maresca, a fellow wine journalist, recommends DonnaChiara Flano di Avellino ($15.99) for either turkey or ham. As you may remember from my article last week in The Berkshire Beacon, DonnaChiara wines are exceptional wines at low price points. I am so happy Tom Maresca, the esteemed journalist, agrees with my point of view.

Donna White of Gregory White Wine Industry PR suggests starting the festive meal with a flute of Champagne as an apertif, preferably Charles Heidsieck Brut or Bollinger Brut Special Cuvee. If you have white wine lovers, a Sauvignon Blanc or an unoaked or slightly oaked Chardonnay will fit the bill.

Donna recommends Hanna Sauvignon Blanc ($19.99), Quelat Sauvignopn Blanc ($16.99) or Ventisquero Sauvignon Blanc ($12.99). If you choose a Chardonnay, try 100-percent barrel fermented Markham Chardonnay ($17.99) or 90-percent stainless steel and 10-percent barrel fermented Craggy Range, Kidnapper’s Vineyard ($21.99).

For the red wine lover, Pinot Noir is a popular choice for Thanksgiving. These wines are going to incorporate dark fruits, like plums, raspberries and cherries, while also incorporating smoke flavors that are going to compliment the side dishes in addition to the turkey. Some Pinot Noir options include Ventisquero ($12.99), Quelat ($16.99), Heru ($44.99) and Craggy Range ($49.99).

If you are looking for traditional American wine in both name and varietal with a historical spin, Donna suggests The Federalist Zinfandel ($35) or the more controversial Dueling Pistols ($35), a Zinfandel and Syrah blend.

Whatever your choice is, a good wine always makes Thanksgiving a holiday to remember.

Posted by Phillip Kampe on November 15, 2012. Filed under Columns,Food,Opinion,Wine and Beyond. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry