We have arrived at my favorite time of year when family and friends get together to enjoy good company, good food, and good wine. It is a time of year when the passion to cook fine food is stirred in almost everyone. I don’t get to cook very often, but I put all things aside to participate in the preparation of the meals for both Thanksgiving and Christmas. The adrenaline rush is amazing!
Turkey, stuffing, green bean casserole, yams, sweet potatoes and all the other goodies that go along with the meal, presents not only a challenge in the kitchen but also a challenge in wine pairing. Year in and out, articles are written to help folks make the choice in wine that will make the pairing as close to perfect as possible. What makes it somewhat of a challenge is all the different elements that come with the traditional Thanksgiving meal. In my opinion, it is also nice to find a wine that is not too expensive since you are more then likely going to go through several bottles. So let’s spend a few lines and go over some of the wines that seem to work best and why, along with a few suggestions.
PINOT NOIR
WHY IT WORKS:
It is lighter in body with a lot of flavor. It does not compete with the flavors of the meal but rather compliments them. Turkey is notoriously dry and the acids in the pinot noir cause the mouth to water, thus off-setting the dryness of the meat. The nice part is, you can go with a riper pinot or a more elegant Burgundy style version, they both work. The only caution here is to stay away from a pinot noir that is too austere or too much acidity. This will add to the dryness of the bird and will conflict with the sweetness of some of the dishes.
SUGGESTIONS:
2010 Casa Silva Reserva Pinot Noir Colchagua, Chile … $11.99
Aromas of cherries, anise and earth. A nice brightness up front with notes of red berries, with dark fruits taking over. A combination of red Bing cherries and dark cherries with hits of anise. There is a nice core of acidity that never overtakes the fruit. Nice leather and red berry components on a medium to long finish.
There are some nice values coming out of Chile in the pinot noir category and this is one of them. 87+ points
2009 Cline Cool Climate Pinot Noir Sonoma Coast, California …
Dark burgundy in color, like pureed dark cherries. A little restrained on the nose with notes of red berries, cola, earth and just a hit of stink. On the palate notes of dark cherries and oak come through. A bright core on the palate with some red fruits throughout, that linger on the finish. A light hit of tannins come through on the finish with a little leather and forest floor. The earth notes lend it well with the stuffing and green bean casserole. 88+ points
2009 Sean Minor Pinot Noir Carneros, California … $15.99
Here is an example of a juicy style pinot noir that could work with the meal. Aromas of dusty cherries and black currants. Big and silky smooth on the palate with notes of ripe dark cherries. Black currant notes on the mid-palate with a little brown sugar and spice action on the finish. The alcohol comes through on this baby and it is a little too much for me but I think that there are a lot of you out there that will like this style. It is big, with a long finish and a “9” in the delicious factor. A real crowd pleaser. 88 points
2009 Jacuzzi Family Vineyards Pinot Noir Sonoma Coast, California … $12.99
Aromas of earth, dark fruits and a little rubber beach ball action. A blend of red cherries and black cherries come through on the palate. Nice finish of leather with some tannins present and a nice spice that lingers. This is not your typical California pinot noir. Smooth and easy to drink with enough layers to make it quite interesting to drink. I really like the “old world” love this wine shows. For the price, this is a killer value and would be most excellent with the bird. 89+ points
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ZINFANDEL
WHY IT WORKS:
When you get the right zin, there is nothing better with turkey. Becuase zin is jammy and spicy it works well with the dry turkey meat, and the spice matches up nicely with many of the dishes. In a food and wine pairing featuring turkey and many of the traditional Thanksgiving dishes, zinfandel came in first place with a bunch of my wine steward friends. I know zinfandel isn’t for everyone, but if you haven’t tried it with turkey yet I suggest you give it a whirl.
SUGGESTIONS:
2010 Cline Vineyards Zinfandel Califonia … $8.99
I don’t think you need to look any further then this for a great zin at a stupid price. Aromas of raspberries, black licorice, strawberries and plums. Nice intensity (No kidding) on the palate with notes of raspberries and black pepper penetrating into the mid-palate and finish with hits of black plum coming through. For nine bucks this zin carries a lot of weight and has all the elements needed to go with turkey. 91 points
2008 Jacuzzi Family Vineyards Primitivo California … $12.99
Wait! This is not zinfandel. That is correct. For those of you that don’t know, this is so closely related to zinfandel, they couldn’t get married because their babies would be deformed. Primitivo is called the Italian zin and shows many of the same characteristics.
Like a zin, the aromas on this baby are hedonistic. Aromas of black currants and black plums. Black currants and spice all over the palate with notes of rose pedals coming through on a long finish. This has enough juice on it to compliment the meal and since I am a huge yam guy, I am looking forward to washing down a mouthful of delicious yams with a glass of this primitivo. Yummy! 90+ points
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GEWURZTRAMINER
WHY IT WORKS:
Gewruztraminer is sweet, although there are some Alsace versions and a few domestic that borderline the dry spectrum. As you have already concluded, sweet and fruity works. Another element of this wine that works well is the nutty, spicy characteristics it displays in most cases. Nutty and spicy are excellent things to bring to the Thanksgiving meal. It is also a great conversation piece as your guests do their best to pronounce it. It’s right up there with viognier.
SUGGESTIONS:
2009 Lucien Albrecht Gewurztraminer Alsace, France … $19.99
Ouch! Yes, it is pricey for a gewurzt but let me tell you that if you have never found one you like, I believe this baby will make you a convert. Besides, this is a special meal and needs a special wine. Right? Maybe you can pour this baby while you are enjoying the left-overs so you do not have to buy enough to share with the entire family. Now there is an idea!
Aromas of peaches, apricots and roasted nuts. This wine “wows” the palate with it’s seductive notes of mango and papaya with a hit of spice. It penetrates the palate with layers of flavors that all compliment the meal. A truly pleasurable experience. Like I said, if you want to spoil yourself seek this baby out. 91 points
2010 Columbia Crest Two Vines Gewurztraminer Columbia Valley, Washington … $6.99
Now this is more like it if you are entertaining a big group. Not nearly as complex, yet it has all the elements that make it match up well with the food.
Light aromas of stone fruits with a nice perfumed spice element. Notes of fig, peach and papaya come through on the palate with hints of nuttiness. Simple yet delicious and it is not cloying at all. Your guests will understand why gewurztraminer is a nice choice for Thanksgiving. 88+ points
I could go on and on with suggestions, but this is a time when our minds are on over-load and the “K.I.S.S.” (keep it simple stupid) approach is the best. If you are up to it, and want some other suggestions take a look at my article here… http://blog.seattlepi.com/bluecollarwineguy/2011/11/16/turkey-tidbits/ Cheers! Stan The Wine Man
