For many years, I’ve written articles about Thanksgiving wine. The big question: What wines pair best with Thanksgiving dinner? This year, I’m going to focus on the experts to see what they have to say. My experts are Gaby Dalkin of What’s Gaby Cooking, Decanter and Madeline Puckett of Wine Folly.
Gaby Dalkin’s Take on Thanksgiving Wine
Gaby starts by saying there is no “perfect” wine. She then goes on to talk about her three rules:
- There are no rules when it comes to wine.
- Stick to light-bodied reds, unless you love big, bold reds. The problem with big, bold reds is that they can overwhelm the turkey.
- Avoid white wines aged in oak, because, like with the big, bold reds, the oak will dominate the flavor of the food.
The reds she recommends are French Gamay, Pinot Noir, Syrah, a fruity Zinfandel, Merlot and Vino Nobile (Sangiovese).
The whites she recommends are Sauvignon Blanc, Riesling,, an un-oaked or low-oak Chardonnay, Viognier, Grüner Veltliner and Pinot Grigio.
Decanter’s Take
Decanter warns us that “in one bite, you might get turkey, stuffing, potatoes and gravy.” So they recommend that you not try to pair individual wines with individual dishes.
Like Gaby, Decanter says that “A good starting point is to remember that the Thanksgiving table may not be the time to pour powerful, robust wines… The goal is to serve a lineup of light-bodied, versatile and easy-drinking wines that can work with the multitude of flavours on the table.”
Their recommendations: “With Thanksgiving mains, many point to Pinot Noir as the ideal pairing for a simple roasted turkey. Those combinations are examples of successful pairings, but other options exist. Oysters and sparkling wine (particularly Champagne), steak and Syrah, and turkey and Chardonnay work just as well. Food made with acid-based sauces (such as tomatoes, vinegar or lemon) goes well with Sauvignon Blanc, unoaked Chardonnay, or Pinot Noir. Rich sauces work best with high-acid wines to refresh or with rich, full-bodied wines to really step into the richness. If there’s any spice on the table, such as a spicy sausage stuffing, lower-alcohol wines with some residual sugar (like Riesling) will work well.”
Madeline Pucket’s Contribution
Madeline highlights many of the points made by Gaby and Decanter.
She chose the red wines for their bold, red fruit flavors, subtle earthiness, light tannin, and moderate acidity. Why? The “red fruits mimic the tartness of cranberry sauce and match well with autumn spices. Light tannin and moderate acidity pair perfectly with the texture and intensity of turkey. Subtle earthiness complements the earthy, umami-rich flavor of gravy.”
Her picks: Zinfandel, Pinot Noir, Beaujolais and GSM/Rhone blends.
She loves that Zinfandel amplifies Thanksgiving spices such as clove, cinnamon and allspice. She also likes the fact that the wine adds a touch of smokiness to the meal.
Beaujolais, made with 100% Gamay, “has a lot of similarities to Pinot Noir, except with way more bang-for-the-buck.” She say it pairs beautifully with with wild rice, salads, roasted squash, and cranberries, and “it balances Thanksgiving dinners that have a high sweetness factor (yams, etc.) with Bojo’s savory and earthy quality.”
Her white wine recommendations matched those of Decanter and Gaby.
I hope you have a wonderful Thanksgiving!!!
