Just in the nick of time! Momtrends solves the "what to serve conundrum"...Here is the guest post from Mike Supple of Supple Wine.
The impending arrival of aunts, uncles, cousins and in-laws causes plenty of pre-Thanksgiving stress; the last thing you want to worry about is what wine to serve with your culinary creations. Thanksgiving wine pairing can feel particularly daunting because of the wide variety of flavors involved '?? the average turkey day table is stocked with sweet, savory, herby, tangy and creamy foods. While the most important part of pairing wine and food is making sure you'??re drinking something you like, a few quick tips will help you avoid any bitter mishaps and really make your cornucopia shine.
Wines with high acidity and a lot of fruit will work better with your foods, as they will accent and highlight all of the flavors. Conversely, wines with a heavy dose of oak or tannic acid generally overpower the food and fight with the flavors.
Wines That Work
Sparkling Wine '?? Most sparkling wine has great acidity, which gets the saliva going and helps to cut through the sweet and fatty foods. A light and fruity sparkling wine, like an Italian Prosecco, works well both before and during the meal.
Riesling '?? Delicious examples of this classic Alsatian and German wine can be found from Washington, California and New York. Ranging in styles from dry to sweet, the naturally high acidity and fresh apricot and peach flavors work well across many types of food.
Pinot Grigio '?? Crisp, dry and refreshing. One of the most popular wines in the US and for good reason '?? the light melon, apple and pear flavors combined with good acidity rarely compete with any dish.
Pinot Noir '?? If red wine is more your speed, then it'??s tough to find a better Thanksgiving pairing than Pinot Noir. This wine is naturally tart with a lot of red cherry and cranberry flavors, and it often adds a touch of fresh herbs. Perfect with turkey, stuffing, cranberry sauce, mashed potatoes'?¦you get the picture!
Zinfandel '?? A very bold wine that can work quite well on Thanksgiving due to its relatively low tannic acid levels and bright, concentrated fruit flavors. Powerful, jammy, fruity and delicious! Just keep an eye on the alcohol level '?? many Zins can get up to 16% or more, which, combined with the tryptophan in turkey, could put you and your guests to sleep!
Grenache (& Southern Rhone) '?? Grenache is a spicy grape with tons of cherry and blueberry flavors. Traditionally a component of blended red wines from the Southern Rhone (in France), you can also find it coming out of California and Spain (where it'??s called Garnacha). Much like Zinfandel, this fruity, low-tannin wine is a pleasing match for any bold red wine lover.
Drinks That Don'??t
Cabernet Sauvignon '?? Some vibrant, fresh Cabernets that are made to be consumed young will have enough bright fruit to work, but this is not the best holiday to break out your heavy Napa Cabernet. The big tannins will make the food taste bitter and flat, overpowering and fighting with everything on the table.
Chardonnay '?? You might think that the traditional buttery Chardonnay would fit in fine with the heavy gravy and creamy mashed potatoes. It could work, but butter in Chardonnay often goes hand-in-hand with oak. The sugar in sweet potatoes, stuffing and even cranberry sauce would kill an oaky Chard, making it taste sour. If you must have a Chardonnay, stick with a fruity un-oaked style that is very popular in Chile and Australia.