Perfect Wine Pairings for your Thanksgiving Feast
THANKSGIVING IS MY FAVORITE HOLIDAY, SHARED WITH FAMILY AND GREAT FRIENDS, YEAR AFTER YEAR. EVERYONE ALWAYS ASKS WHICH WINE MAY I BRING?
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.
BRANDY’S WHITE WINE RECOMMENDATIONS
NV Vilmart Champagne |
L’Ecole Semillon |
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”.
BRANDY’S RED WINE RECOMMENDATIONS
2014 Lapierre "Morgon" Cru |
2012 Soter “Mineral Springs” |
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.
BRANDY'S DESSERT WINE RECOMMENDATIONS
2012 Jackson-Triggs Vidal |
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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.
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