What are some great picks for wines to kick off Thanksgiving Day?
Bubbles! The Curley family go-to in recent years has been the Rosemont of Virginia Extra Brut. Made entirely from Chardonel, and so versatile that we drink it all day, make spritzes of it using the delish Rosemont of Virginia Vermouth, and even sneak a glass at the table to pair with the turkey.
What are your favorites to accompany the turkey dinner?
I love pairing the meal with lighter and zippier reds and fuller, richer whites -- buttery, oaked chardonnay may not be the answer, but petit manseng and viognier absolutely are. I’m a big fan of wines that can roll with everything at the table, and if you can get it, Ankida Ridge’s Pinot Noir is an unbelievable pairing with Thanksgiving -- great acidity, food-friendly red fruits, just enough structure, and an unbelievable wine, vintage after vintage.
For a white wine, we are blessed with a cornucopia of options thanks to our climate and our soils. I’ve been enjoying the King Family Vineyards Mountain Plains white, a blend of chardonnay, viognier, and petit manseng that will have your guests asking, “So really, where is this from?”
If you’re looking for something non-alcoholic to join in the festivities, Hark Vineyards ‘Eñe’ Vidal is my go-to and the only NA wine we sell in the shop. It’s been a joy to finally be able to find one that I stand behind!
What are some out-of-the-ordinary wines to accompany the big meal?
There are a few Virginia orange wines that I’ve really fallen in love with, and I think the one that’ll make our table this year is the Chisholm Vineyards Skin Contact Chardonnay. The usual delish citrus, apples, and white flower notes persist from their regular chard bottling but are enhanced by a bit of structure and even slight tannins from the skin contact. Pairs with everything!
What wines would you recommend to follow up the meal with?
Port and Port-style wines. Chelsey Blevins at 53rd Winery has really honed in on fortified wines in the past few years and released her long-aged Chelsey Port-style wine which spends a remarkable 68 months in oak barrels and is the perfect remedy for a full stomach. Deep rich fruits, notes of brandied cherries, and a warming finish make it perfect for falling asleep in front of the game post-meal.
Which wines are best for pairing with traditional Thanksgiving desserts?
Two options here. My friends Megan and Jocelyn just released ‘Appalachian Gold’, their fortified, Port-style cider, from their delicious Daring Wine & Cider Co. Rich, warming, and so apple-y, this isn’t Calvados, but something far more American, and perfect with apple pie.
More traditionally, Barboursville’s Paxxito is perhaps Virginia’s most well-known dessert wine, and for good reason -- vidal and moscato grapes are left to dry for 2-3 months, concentrating the juice and providing a kaleidoscope of floral, tropical & honied notes. [It’s] a jack-of-all-trades for any dessert that may be on your table.
I love pairing the meal with lighter and zippier reds and fuller, richer whites -- buttery, oaked chardonnay may not be the answer, but petit manseng and viognier absolutely are.