Thanksgiving Day Pot Luck

Deciding which wines to pair with the wide range of flavors, textures and aromas that find themselves together on Thanksgiving Day might seem like a daunting task. It doesn’t have to be.

At my house, Thanksgiving dinner is a bit of a free-for-all with neighbors, family, and friends (Americans and non-Americans alike) all contributing to the meal.  So why shouldn’t the wines be as diverse as the food, the guests, and the conversation?

The idea is to choose wines that are light to medium body with enough acidity and flavor to stand up to heavier sauces, gravies, and spices, but that are not too full bodied and tannic to overpower the meal. This gives a lot of latitude.

Traditional favorites are Riesling and Gewurztraminer for the whites, Pinot Noir and Rhone-style blends (Grenache, Syrah, Mourvedre) for the reds. Here’s why these guys often make the short list:

• Riesling: Comes in a range of styles from bone dry and light to sweet and viscous. It holds hold up well to spicy foods and has lip-smacking good acidity.

• Gewurztraminer: If you’ve “amped” up the spice in your meal, then this is your baby. Available in dry or sweet styles, it has an unmistakably spicy character that pairs well with just about any side dish you can throw at it.

• Pinot Noir: Offers up layers of red berries and spice and is never too heavy. It goes great with turkey, ham, and pork. If you only serve one red, save a place at the table for Pinot Noir.

• Grenache, Syrah, Mourvedre (GSM) blends: Call me un-American but I especially love these when they come from the Rhone Valley in France. In addition to loads of red fruit, their herbal, earthy quality pairs great with savory dishes.

In my next post, I’ll talk about other options for your Thanksgiving table.

Tags: wine | Thanksgiving | Riesling | Gewurztraminer | Pinot Noir | Grenache | Syrah | Mourvedre