Thanksgiving Wine Pairing

The best wines to complement the flavors of the holiday

Article by Tara Bruner

Photography by Tara Bruner

Originally published in Boise Lifestyle

Hosting for the holidays is stressful enough, so here’s a little guide to make your wine pairings a little easier this Thanksgiving. With all the variety of foods and flavors, finding a one-size-fits-all wine can be difficult, but it doesn't have to be complicated. The best wine to pair with a dish is usually the one you enjoy drinking, but for Thanksgiving, lighter and lower-alcohol wine tends to go better than more complex and heavier varieties.  Here are our picks for whatever kind of feast you’re serving.

1) Bubbles are always a sure crowd pleaser and the perfect way to kick off the festivities.  We love Italian Prosecco, and our top choice is Adami Vigneto Giardino. Light, refreshing bubbles pair with almost any appetizer or charcuterie.  You can also serve it with vegetable side dishes, as well as light fish courses.

2)  A white Bordeaux is the perfect compliment to vegetarian mains and sides.  One excellent option is the crisp and citrusy Chateau Lamothe de Haux.   You don’t have to be a vegetarian to serve this winner.  It is especially wonderful with virtually any vegetable, white fish and shellfish.

3)  For a more traditional main course such as roast turkey, or even a vegetarian Portabella Wellington, we recommend Pinot Noir and Beaujolais style wines.  These are lighter-weight reds and won’t overpower a poultry dish. Pinot Noir is the perfect pairing for anything made with savory mushrooms!  And don’t be afraid to pair a Pinot with beef. The Hilt Pinot Noir is a full-bodied Pinot from Santa Rita Hills that will please even choosy Cabernet Sauvignon lovers.

4)  For extra style points, finish your holiday dinner with a White Port. Aromatic and slightly sweet, serve this in a small glass with a little Roquefort cheese and honey, or a slice of Cranberry Pear Pie.  White port is a fortified wine, made in the same way as its red counterpart by adding brandy to halt the fermentation of wine, leaving residual sugars that give sweetness to the finished drink.  It’s the perfect end to the perfect meal.

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