Thanksgiving Wine

There is no reason to stress about the Thanksgiving wine selection! There are some pretty simple guidelines to follow and you don't need to spend lots of money to make a good selection. In fact, it is probably better that you don't go with a big, expensive wine. Traditional Thanksgiving food is a diverse mix of flavors and textures. From turkey and gravy, to cranberries, to creamed onions, to sweet potatoes, any complex wine is likely to clash with at least one of these flavors. Have at least one white and one red on hand - and keep them light. For the white, a Riesling will have a bit more texture and sweetness to match some of the food. Many folks simply don't care for "sweet wine" and they should seek out an unoaked Chardonnay (See a specific review and strong recommendation in my previous post). On the red side go with a Pinot Noir or a Beaujolais - either a traditional Beaujolais from one of the 10 Grand Cru areas or a 2010 Nouveau Beaujolais - just released. (On Friday I wrote-up the 2010 edition - two blogs down.) I've reviewed many $15 - $20 Rieslings and Pinot Noirs which are linked under those titles to the left. If you're seeking out less pricey Pinot Noir, Mrs. Vino suggests that her "book" (wine) club likes the BV Coastal Pinot for under $10. I've also had luck with the Beringer Pinot - which is also in the $10 range. You should be able to find at least one of these. I know of a couple of folks who are having Turkucken this year. I would consider going a bit bolder and seek out a Granache which has a bit more spice. Mrs. Vino and I wish everyone a Happy Thanksgiving! Check back on Thanksgiving Day, I plan to review a "Gewurztraminer" with Mrs. Vino's mom. Gewurztraminer is a varietal that is similar to Riesling and I'm curious to give it a whirl because I've seen other folks recommend it as another Turkey Day option.

Four Vines Naked Chardonnay

I'm experimenting with some Turkey Day wine possibilities. Tonight we're sampling an unoaked chardonnay. The stainless steel aging lets the fruit stand on its own and keeps the wine lighter than most chardonnays. I find a light floral aroma, with good acid, balanced by some sweetness on the end. The wine complements our dinner: grilled cod, fried snow peas and butternut squash with a bit of maple syrup. In a weird sort of way we've managed to parallel the wide range of flavors and textures on a Thanksgiving table. I seek out some tasting notes from Mrs Vino. "Pear - red pear", she says. "Just a bit sweet for me, but I like it." I can't imagine anyone saying they dislike this sub $12 wine and if you forced me to pick just one wine to satisfy the palates of all your friends and family on the Holiday it would be this one. I see this wine everywhere, so look for it! Even Robert Parker Junior, who secretly wanted to be a math teacher, would give this a 90+ score on Thanksgiving.

Bequjolais Noveau 2010

November is underestimated. Sure the days are short, the leaves are off the trees and cold weather is moving in, but there are positives. No bugs, the best holiday of the year, you can crank up the fireplace and kick-back with meaningful football games. And then there is the traditional release of the first wine of the year - Beaujolais Nouveau. In a pinch, this wine is not a bad choice to go with The Bird on the Holiday. Part of the fun is you don't know what you'll get. Last season's was simply not drinkable. Always start the season by purchasing ONE bottle. My first sniff of this edition is concerning. A bit gluey. Happily I don't taste it and even bettter the wine continued to smooth out as I ate my Friday night Pizza. Impresive tannins. At $10 this is worth a flyer - if nothing else for the sake of the season. If you can find one made by someone other than Georges Duboeuf I would go with that, even at a $2 premium. Consider it for A Thanksgiving wine, but not THE Thanksgiving wine. Have a back-up or two ready. I plan another Thansgiving wine write-up for tomorrow - so check back readers!

Priorat 2008

After trying a Priorat Rose this summer, I decided to go for this Spanish red. I realize this label looks exactly like the rose I had back in July. At thattime I wrote, "This DOC region in Spain is known for their bold wines where the vine roots thrive in slate and quartz soil." I immediately notice the spice which is awesome. This granache fits that bold image and could stand up to any food. We match it up with some sheppards pie and it works. Mrs. Vino finds it a bit bitter but agrees it is OK.