November 22, 2010
 So you have your turkey, mashed
potatoes, yams, herb-filled stuffing, sweet potatoes, cranberry, etc.,
all figured out. But which wine(s) to serve with your Thanksgiving
dinner? Pairing wines with food is largely a matter of personal
preference: will you have mostly red wine lovers around your table? or
do they prefer white wine?
Turkey itself is not a strong meat, but then you have all these other
side dishes that bring tons of flavor, sugar, and salt to your dinner.
So you generally prefer wine with good acidity, to cleanse your mouth
from the food's flavors. At the same time you would want low tannin so
it will not overwhelm the taste of the meal. And to be on the safe
side, you may want to stay away from wines with high alcohol content.
From the reds, a Pinot Noir is
probably your best choice. It has high acidity, low tannins, and is
generally gentle enough to be drinkable even by those who prefer white
wines. If you prefer a slightly spicier edge, a Syrah/Shiraz is a good candidate.
Amongst, the whites, Chardonnay is a traditional choice but it can be
too dry and not sufficiently acidic to deal with all the flavors on the
table. Instead, consider Riesling or Pinot Gris.
What if you are not serving turkey? Check out our Simple Guide to Pairing Food with Wine.
Ultimately, don't sweat it. Enjoy your food and enjoy your wine. The
best pairing is the one you like.
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