Wine: It’s that time…. Thanksgiving specials

Wine: It’s that time…. Thanksgiving specials

Wine: It’s that time…. Thanksgiving specials

By Kay Pfaltz

Wine: It’s that time…. Thanksgiving specialsIt’s that time again when we gluttons each try to out-glutton each other and eat as much as humanly (or beaglely) possible, spreading our tables with the savory dishes we knew in childhood, including grandmother’s sweet potatoes topped with the finest Marshmallows. That time when I try to match wines to the varied array of dishes without giving guests indigestion.

Picks for apéros: From Italy’s Veneto, Bebe Prosecco Frizzante Rosé – a lightly sparkling blend of Prosecco and Raboso, with a nose of fresh strawberries. Ideal with salty pre-feast appetizers. $14

White picks: In order to avoid that too-full feeling, stay clear of over-oaked whites, choosing instead those with good fruit or acidity: dry Chenin Blanc, Albariño, Grüner Veltliner, Pinot Gris, Riesling and, a Thanksgiving favorite, Gewürztraminer. Look for whites with enough body to stand up to turkey and trimmings, yet the acidity to cut through cousin Eunice’s sausage stuffing. Dirler Schimberg, Pinot Gris, 2007. This estate makes excellent organic wines in small production. Body, elegance and taste in one beautiful bottle. $24

Red picks: While it’s true that Thanksgiving allows us the opportunity to raid wine cellars sharing treasures with our nearest and dearest, my advice is to save your best for a less… complicated meal that won’t demand the impossible from your wine. And no one wants to find Uncle Albert has mistakenly mixed the ‘82 Latour with his Bourbon and Coke. Lighter reds do best: Gamay (Beaujolais), Barbera, Dolcetto, Frappato and Pinot Noir. On my table this year: Lodali Barbaresco, 2010 – While many Barbarescos are big and tannic the Lodali is drinking splendidly now. Hints of herbs and cherry fruit. $22 And the perfect turkey Pinot? Domaine Tortochot Morey St-Denis, 2011. Light, luscious and lovely. $36

In truth, it is that time again, a time when we gather together, giving thanks for all we have: each other, this often intensely beautiful world, and wonderful food and wine…grandma’s Marshmallowed sweet taters notwithstanding.


Published in Blue Ridge Life Magazine

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