Back in 1621, the Puritans held a celebration in Plymouth to mark the success of their first harvest; although it wasn't the first such celebration in the "New World" (Jamestown, Virginia beat them to it by several years), it is generally accepted as the model for our modern Thanksgiving celebration. Of course, the Pilgrims had to work with the basics, such as turkey, fish, maize and fruit. Stuffing and football came later. But the tradition of family and friends coming together to celebrate their blessings was launched.
It's unlikely that wine was part of this first celebration, but that oversight was soon corrected. Although there are countless pairings that will work well with your Thanksgiving dinner, here are some classic ideas:
Aperitif. A sparkling wine is perfect for folks to sip while nibbling munchies and waiting for the main event. Champagne is always good, but an excellent and inexpensive option is a Crémant d'Alsace. Trimbach is one of our favorites - it's widely available and about $20 retail.
The main course. There's a lot going on in a traditional Thanksgiving dinner, with turkey and various side dishes, and that affects wine pairings. But you won't go wrong with the following:
- Red wines. Look for something with light tannins, moderate acidity, good fruit flavors and maybe a little earthiness. Unless you're serving beef, save the big Cabernet Sauvignon for another day.
- Pinot Noir is a natural match for turkey, both dark and light meat, and also goes well with most of the traditional sides, including cranberry. Although many wine regions produce Pinot, some of our favorites come from Burgundy and Oregon's Willamette Valley.
- Willamette Valley suggestions: Domaine Serene Evenstad Reserve (about $75); Lemelson Thea's Cuvee ($35); Shea Wine Cellars Estate Vineyard Willamette ($40); and Brick House Evelyn's Pinot Noir (about $60 retail).
- Burgundy suggestions: Lignier-Michelot “Vielle Vignes” ($85 retail) from Chambolle-Musigny; Louis Latour Marsannay Rouge ($20).
- If you want to try something different, try a Domaine Schlumberger Pinot Noir Les Princes Abbés ($20). This light colored wine is from Alsace and is a great value.
- Beaujolais. If people think of Beaujolais at all, they often think of the bubble gum-like Beaujolais Nouveau. But there are some great quality (and value) wines produced in the ten "cru" appellations in northern Beaujolais - particularly from Morgon or Moulin-à-Vent. These wines have lighter tannins and are more fruity that the Pinot Noir, and they pair well with turkey and most traditional sides. (Click here for a primer on Beaujolais). Suggestion: Stephane Aviron Morgon “Côte de Puy” (about $20 retail).
- Pinot Noir is a natural match for turkey, both dark and light meat, and also goes well with most of the traditional sides, including cranberry. Although many wine regions produce Pinot, some of our favorites come from Burgundy and Oregon's Willamette Valley.
- White wines.
- Alsatian Riesling. Dry Alsatian Rieslings are one of most food friendly wines, and will match most everything on your plate. Suggestions: Domain Trimbach Riesling ($20) or Trimbach Cuvée Frédéric Emile (about $65).
- Burgundy Chardonnay. There are lots of great choices, depending on how much you want to pay. Some suggestions: Louis Latour Meursault Premier Cru “Chateau de Blagny” (about $75 retail); Jadot Saint-Aubin Premier Cru Les Murgers des Dents de Chien ($75); and Thevenet & Fils "Bourgogne Les Clos" ($20).
Dessert. A nice dessert wine is a great way to end a meal.
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- Tawny Port. Taylor Fladgate 20-year-old Tawny Port (about $40 retail). Great with apple pie.
- Sauternes. Great with cheese cake, particularly with a fruit topping.
A note on wine temperature: There's no sense in picking a nice wine for your meal and then serving it at the wrong temperature. Serving a white wine too cold will kill the taste; too warm makes it seem more alcoholic and coarse. A red wine that is too warm will seem alcoholic and jammy, and over chilled will seem thin. If you don't have temperature controlled wine storage, the simple way to approximate the right temperature is to put a white wine in the refrigerator for an hour, and take it out 15 minutes before serving. For reds, put the bottle in the fridge for 20 minutes before serving it and you'll be fine. Generally, the ideal temperature for sparkling wines is 43 - 50 degrees; dry white wines 50 - 55; and lighter reds such as Pinot Noir at around 55-60.
Happy Thanksgiving!