Tips on Thanksgiving Sipping

With only a few days left before Thanksgiving, the question of what we’ll be drinking still lingers. There is always that “short list” of wines that work—Pinot Noir, Riesling, Gewurztraminer and the like but each year I like to try something a bit different.

Since the meal itself is such a jumble of flavors I generally mix it up a bit—a bottle of this, a bottle of that with the general attitude of: “What’s the worst that could happen?”

Here are some choices that come to mind:

Pinot Blanc: Also known as Pinot Bianco, Weissburgunder, or Weisser Burgunder, this white would make a nice opener especially for a soup, appetizer, or salad course.

One that I tried this year and loved is the Heidi Schrock Weinbäuerin in Rust Weissburgunder 2007 from Austria. It’s delicate and crisp with minerals and a hint of white pepper layered on top of apples and pears.

Pinot Gris: Also known as Pinot Grigio, Grauburgunder, and a whole host of other names. A Pinot Gris from Oregon or Alsace could take you through the meal with enough flavor and viscosity to stand up to the gravy.

For a great bargain try the O’Reilly’s Pinot Gris 2007 from Oregon, which has a little hint of nuttiness, loads of citrus aromas, and flavors along with honey, spice, and orchard fruits.

Sangiovese: A lighter style Chianti- or Sangiovese-based blend will have just the right balance of red fruit and herbs and be a great replacement for that ever-popular Pinot Noir with turkey (or ham) combo.

One of my favorites is Pian Del Ciampolo 2007 from the Montevertine Estate in Tuscany. It has lovely tart cherry fruit and a slight dusting of herbs that could be just the ticket for multiple helpings of stuffing.

Grenache, Syrah, Mourvedre: Cotes du Rhone style blends are another “go-to” pairing with layers of red fruit and spicy earthiness.

My friend Thad suggests the Domaine du Cayron Gigondas 2006, which adds a sprinkle of cinnamon to layers of lush raspberry fruit, earth, underbrush, and a certain yeasty note.

Sparkling Wine: I like to serve something sparkling before the meal when people are arriving and chatting in the kitchen. Last year it was Champagne but this year I have an off-dry rosé sparkler that I am curious about.

Renardat-Fâche Cerdon du Bugey NV is made with the grapes Gamey and Poulsard in the tiny little town of Cerdon near the Swiss border. According to the tasting notes it has delightful berry flavors and makes a perfect apéritif or can also be served with fruit-based and chocolate desserts.

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