We know it’s not quite Thanksgiving yet, but our mouths are already watering with the thought of all that turkey and stuffing goodness. Alongside those thoughts are ones of what wines to pair with our cornucopia of delights. With all the different flavors and components on the table it may seem impossible to choose just one white and one red. But do you really want to get into the intricacies of pairing different wines with each dish? We didn’t think so. Today we are going to help you narrow down your options to a few versatile wines that will give you stellar results at your Thanksgiving feast.
When selecting wines to not only pair with your vast array of foods, but also to please your never-seem-to-be satisfied family, you want to stay away from oak and tannins. These are two components in wine that can have complete adverse effects if matched incorrectly. Stick with light to medium, fruity reds or light to medium whites that have some fruit aspect to them. Typically wines that are lower in tannin levels and complexity are better suited for the wide assortment of foods they are intended to go with. This doesn’t mean that you have to choose wines that are flat just so they don’t overpower your food. Just make sure you’re not wasting a beautiful Brunello di Montalcino or a bottle of Opus One on foods that are not going to compliment the wine to its fullest potential.
There are a few regions that we can look to that present both whites and reds that are suitable for turkey, stuffing, mashed potatoes and cranberry sauce. Burgundy is on the top of our list for a go-to region for this holiday. Pinot Noir is one of the tried and true grapes that has the most versatility when it comes to food pairings. Since Burgundy’s Pinot Noirs are smooth, with both earthy and fruity notes, they are ideal for roasted poultry, as well as dishes with herbs and spice. Chardonnay is the white wine from this region, but they are a far cry from the big, buttery and oaky style that hails from California. Burgundy Chards see little oak which results in a higher acidity and minerality.
Photo from katinalynn.
