on Tuesday, November 24th, 2015 at 11:43am.
The richness of the Thanksgiving feast goes well with a few wines, but not all. The high fat and salt content of the traditional feast pairs well with low alcohol, low-tannin, high acid wines. The acid is needed to cut through the fat and low alcohol is preferred so as to not overpower the most important items on the table, the food. Low-tannic wines allow the flavors of the food to burst through without being overpowered by a big, bold cabernet sauvignon. Save that varietal for the steaks.
NV Vilmart Champagne to start the festivities.
L’Ecole Semillon (Columbia Valley, WA)
Other favorites are a Reisling, Gewurtraminer, Viognier, a Sauvignon Blanc blend, Pinot Gris, and a Chablis. Be sure to choose a Chardonnay based wine that is NOT “oak-aged”.
2014 Lapierre "Morgon" CruBeaujolais (France)
2012 Soter “Mineral Springs” Pinot Noir(Williamette Valley)
Other favorites are Grenache based blends from Southern France (2012 Gramenon Cotes du Rhone), Syrahs and Zinfandels, such as 2013 Melville Syrah (Santa Barbara). “Syrahs and Zinfandels" are typically high alcohol wines and pair well with smoked turkeys and dark meat, as long as you find these varietal wines under 14% alcohol.
2012 Jackson-Triggs Vidal Ice-Wine
I recommend wines that do not overpower the desserts in sweetness.
All the specific wines mentioned here are available at your favorite neighborhood wine shop, Wailea Wine.