Thanksgiving dinner can be a stressful event; sifting through recipes to wow guests, puzzling over place sittings that don’t lead to world war three and choosing wines that fit well with a perplexing myriad of flavors: salty gravy, spicy stuffing, tangy cranberries and sweet sides like marshmallow covered sweet potatoes. There’s no doubt its a difficult meal to pair with wine, but it’s not impossible.
With this headache in mind, the folks over at Vinelore created the following Thanksgiving wine cheat sheet, also suggesting several options from the wines they represent here in Utah. Cheers!
Highly aromatic, acidic, tart and slightly sweet. Pairs well with spices like ginger, clove, cinnamon and allspice. Serve “fridge cold” (44-57 degrees).
Nik Weis Riesling QBA, Mosel, Germany 2012 (DABC# 917831) $9.99
Dr. Konstantin Frank Dry Riesling, Finger Lakes, New York 2012 (DABC# 912443) $17.99
Domaine Ostertag Riesling, Alsace, France 2009 (DABC# 9182259) $36.99
Because it falls between the extremes of white and red wine, rosé is very versatile with food. It is fresh and acidic. Fruit tends toward strawberry, raspberry and citrus. Serve “fridge cold” (44-57 degrees).
Light bodied, medium tannin and fruity wine. Pairs well with light meats like turkey, roasted vegetables and spices like ginger, rosemary, clove, nutmeg and cinnamon. Serve “cool” (53-63 degrees).
Aromatic, medium to light bodied, medium- light tannin, medium-high acidity. Serve cool to the touch. The acidity in the Pinot will cut through the fatty-earthy dishes served for Thanksgiving. Serve “cool to the touch” (63 degrees).
Arancio Pinot Noir, Sicilia, Italy 2011 (DABC# 916656) $8.99
Cooper MTN Pinot Noir, Willamette Valley, Oregon 2011 (DABC# 913394) $23.99
Goldeneye Pinot Noir, Anderson Valley, California 2010 (DABC# 912662) $57.45
Disclosure: the above wines are all represented in Utah by Vinelore, an SLC wine brokerage, who created this guide.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.
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