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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad.

Turkey Wine! - Wine Suggestions For Thanksgiving Dinner


Posted: October 27, 2006
by: Susan Anderson

Choosing a wine for Thanksgiving dinner can be mind boggling, given the great variety and all the different flavors of food on the plate. Lean white meat or rich dark meat. Sweet potato soufflé, buttery mashed potatoes or rice with gravy. Stuffing made with sausage, chestnuts, oysters or lots of savory herbs and raisins. Green beans or green bean casserole. And let’s not forget cranberry sauce and spiced peaches. Thanksgiving_table_with_turkey_2

The idea of finding a single wine becomes a daunting task. A good approach is to serve a white and a red allowing each guest to pick the wine they prefer or having two glasses at each place setting and tasting a little of each with the food served. I prefer serving lighter, livelier, less complex and less alcoholic wines as I believe they go better with the turkey and fixings rather than richer, heavier more complicated ones. Remember, Thanksgiving is a food lover’s holiday and you want to taste the food instead of just the wine. (After all, you want to be awake for the football games!)

Here is a rundown of wine ideas to help inspire you.

A traditional turkey wine and the best seller is the seasonal Beaujolais Nouveau. It’s fresh, fruity and approachable for any level of wine drinker and just happens to be released a week before Thanksgiving. If you prefer something a little richer with more finish try Noveau’s older brother a cru Beaujolais or Beajolais Villages.

Red wine has long been the classic choice for Thanksgiving because its light berry acidic fruit contrast well with such a big range of flavors. Just as cranberry sauce contrast with the flavors of meat, butter, herbs and spices so does red wine. Pinot Noir, Syrah/Shiraz or Zinfandel will all fit the bill, but remember to stay away from the heavier more alcoholic ones, you want soft, brilliant fruit and balancing acidity.

Some of us just prefer white wine. The standby Chardonnay is fine if you choose an un-oaked or lightly oaked Californian or maybe a French Burgundy. Almost any Sauvignon Blanc or Pinot Gris will work especially if you are using a lot of herbs in your dishes.   A Riesling or Gewurztraminer has ripe fruit flavors and round texture to match the richness of the dishes, but a nice dry finish to cleanse the palate.  Or complement the meal with a full-bodied wine with a lush creamy mouth feel and intense floral aroma by serving an American Viognier.

Of all the world’s wines, sparkling wine is unquestionably the best-known beverage associated with festivity and gaiety.  Sparkling wine makes any event more lively and special. Serve a flute or two as a starter or with an appetizer. And with dinner they are the best of all, when you have a plate full of a lot of different flavors and textures, it seems to work with everything.

On to dessert. Pumpkin, pecan, mincemeat, or apple pie or cheesecake would all be accentuated by a little tawny port. With its dried white fruit, nutty vanilla character and rich texture it can stand up to any of these dessert’s and complement them beautifully.

And lastly, to make your Thanksgiving delicious and stress-free order your Thanksgiving dinner or your Thanksgiving food gift from GourmetStation and use one of the ‘Turkey Wine’ suggestions above. Have a safe and happy Thanksgiving.

Susan Anderson


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