Hey, dear reader, hope you’re staying safe in there.
I’m Breno, with some last-minute quick wine tips that could be particularly interesting for our American friends in here.
This Thanksgiving is really not the same when the covid-19 pandemic is soaring across the US, so protect yourself and others.
For this year, maybe doing it in a family safe bubble or virtually, but always thankful for the dear ones — especially in such challenging times we’re living in!
Wine and food pairings to enjoy for Thanksgiving
Pairing wine with food for Thanksgiving allows for some versatility. For instance, given the many possible mains and side dishes, some wide-spanning choices such as lighter reds as Pinot Noir and Beaujolais might be nice for nearly all occasions.
Among the reds…
Roast turkey may call for quite different options: light-bodied red Beaujolais (Gamay) is great for its acidity and mouthfeel, and is also versatile for side dishes such as mashed (regular or sweet) potatoes. More medium-bodied fruity Zinfandel also goes fine both with lighter or darker meats.
Good old Pinot Noir, known among other great traits for its versatility, also has the positive note of fitting well with typical seasonal favourites such as cranberries, spices, apples.
Among the whites…
Drier Riesling can provide a powerful acid and mineral palate that won’t be heavy as, for example, oaky Chardonnay is. Pinot grigio, Viognier and lighter Sauvignon blanc — such as Chateau Mouton-Rothschild’s Aile d’Argent and Médoc’s in general — are also great to pair with a nicely well-roast bird.
If you’re also thinking sharpness and an effervescent light touch against stronger spices in great style, try younger vinho verde (I always try to push the Portuguese pride, excuse me!).
And, last but never least, even fine Champagne can be the versatile bubbly option in case you plan on having elegant, high-end acidic palate-cleansers that go great with virtually every everything – from appetizers to turkey, stuffings, mashed potatoes, relish and even pies. A truly all-round choice.
To top it off, you can finish with dessert wines such as late-harvest, sweeter Riesling, such our earlier Beerenauslese IBO by Staffelter Hof (wonderful for rich desserts), or maybe a golden Sauternes. Pumpkin, pecan rich pies? Pairing’s done!
Oh, and some fortifieds such as sherry and moscatel are always good if the weather is colder and you want it a step up or dessert or apéritif. You won’t regret it.