Please let me be unique and different and write a blog post about Thanksgiving wines (duh – I meant let me pretend that hundreds of bloggers and wine writers didn’t cover the subject yet as broad as possible). In essence, I’m not planning to offer you any advice. I think the variety of tastes, favors and simply palate preferences at Thanksgiving table is way to wide to be able to do any essential wine and food pairing. Therefore, I would say that there are no limitations to what wines you should have on your table – you simply have to be able to enjoy them with or without food. As far as this blog post is concerned, as I said, I’m not going to offer any advice – I will simply tell you what I have in plans for the thanksgiving meal and why. I will list here way more wines than we will be actually able to consume, but hey, more is better than less, right?
You can definitely start with sparkler, but as I don’t have one ready, 2011 Beaujolais Noveau will do just fine. Why? It should be slightly chilled (let’s say to under 60F), then it is quite refreshing with all the red fruit and mouthwatering acidity – good way to get ready to Thanksgiving meal.
Chardonnay is a must, preferably one from US. Why? Because Chardonnay is one of the great American wines, producing very good results in all different areas from California to Long Island. I would recommend Chardonnay which was aged in the oak barrels and has some butter, vanilla and toasted oak – not the stainless steel-fermented one, which often tastes indistinguishable from Pinot Grigio. My personal choice is 2006 Cambria Bench Break Santa Maria Valley – this is one of my favorites since I tried that at The Capital Grill, and I’m curious to see how it is developing (I still have few bottles left). Besides, I don’t have Peter Michael as my allocation didn’t come through yet.
The next wine is a 2009 Cazar Sonoma Coast Pinot Noir. Why? 2009 was a great year for California Pinot Noir, and this particular wine is simply meant for the Thanksgiving table with all the fresh and juicy cranberries and perfect acidity. I simply see this wine being great with turkey and many other dishes.
Amarone? Of course. Why? Simply because Amarone is one of my favorite wines, and every time we drink it, it is a special occasion. 2006 Luigi Righetti Capitel de Roari Amarone della Valpolicella is one of the simpler versions of a great wines ( also inexpensive compare to what Amarone typically costs), so I’m curious if it will work with the meal at all.
There can’t be Thanksgiving celebration without Zinfandel on the table. Why? Zinfandel is unique grape which doesn’t grow anywhere else outside of United States (with the exception of the close relative, Primitivo, which grows in Italy). Zinfandel has a unique flavor profile with lots of fresh berries and lots of power on the palate, which should bode well with the festive Thanksgiving meal. 2009 Turley Old Vines Zinfandel from Napa Valley is simply one of the great California Zinfandels, and I’m glad we will be able to share a bottle (it is not easy to get).
Time for desert. I’m selecting Bodegas Hidalgo Pedro Ximenez Triana. Why? First of all, this is the very old wine – as Jerez is made using Solera method, with new wines constantly blended with the older ones, this wine started at around 1750, so it can definitely serve as historic reference to the great holiday. And the second reason – this wine simply tastes phenomenal. I already wrote about it in one of the previous posts - the richness and the balance of this wine should really be experienced by any wine lover.
Will we drink all of these wines? Probably not. Will there be other wines on Thanksgiving table? You bet. Of course I will report on all the wonderful food and wine experience once the holiday is over, but for now I will be glad to hear what wines do you plan to have on your table.
That’s all, folks. Happy Thanksgiving and Cheers!