Wine, the most complicated of beverages. (Nadia Ghattas/The Epoch Times)
So, the quandary for the soon-to-be here T-Day becomes once again: What to serve or what to bring to the feast? When it comes to wines, for the traditional turkey dinner classics in red wines include Pinot Noir and Chardonnay in white wines.
Make your choice according to the eaters participating in the fest. If food and wine preferences lean toward richer styles, a Chilean or California Pinot Noir or Chardonnay should fit the bill. Red wines from the Burgundy region of France or Pinot Gris from Alsace or Riesling from Germany (available in a range of sweetness) for white wines would be just great.
Ask a true wine geek or cork dork their perfect pairing and you’d best be prepared to listen to some serious and often-exhaustive explanations. For my part, at Thanksgiving I love Rosé Champagne. The addition of red wine that colors the Champagne pink gives it just enough tannin to stand up to the turkey, while the high acidity and tactile sensation from the bubbles is the perfect palate cleanser. Champagnes, like wines, are also classified according to different levels of sweetness, from Brut (very dry) to demi-sec (sweet). For those who prefer something in between, off-dry is what to look for.
Whatever you decide to choose, remember the best wine and food pairing comes from experimentation and discovery. Regardless of one’s passion or taste, often a certain food preparation will accentuate it. Don’t be afraid of that off dry Pinot Gris, Kiwi Sauvignon Blanc, or Barbera. What is the point if we can’t drink what we like on the one holiday exclusively dedicated to the dinner table?
Seth Box is a master of wine candidate.
