“Given the many flavor options on all Thanksgiving tables, it’s important to determine what the most dominating flavor(s) will be. In other words, with turkey being a neutral tasting meat, the influence on the wine choice could come from the choice of stuffing, or one of the side dishes, be it cranberry or sweet potatoes, or some exotic vegetable dish. That advice should steer you in the desired direction. In addition, if you want to focus on ONE wine, white or red, look for the best wine to be a bridge to all those various flavors – usually, a fruity Pinot Noir for red or a Chardonnay with good fruitiness, yet ample acidity. Rieslings are a great, versatile alternative for those who want to give Chardonnay a rest for the day.”
A simple roast turkey would go very well with a Chardonnay or White Burgundy. The Chardonnay would add flavor and complexity to the dining experience. The Burgundy, depending on the style, might add a leaner flavor with more minerality. If a Red Wine is desired, a good Pinot Noir or Red Burgundy would be a great match. Other wines that would likely work include Sauvignon Blanc (though it might be too lean), Gewurztraminer (though it might be too spicy), Beaujolais, or Cabernet Franc.
Eastern Poultry (China, India, Japan)
Eastern foods can be difficult to pair with wine. They often use very distinct, spicy flavors which clash with wine. If your taste buds are set on having wine though, a few ideas: An off-dry Gewurztraminer or Riesling would be a good match for spicy or highly flavored Chinese and Indian dishes. The sugars in these wines help smooth out the spices in the food. The Gewurztraminer also has a spicy-raciness that would match the food. Japanese food, with its generally lighter spices and cleaner flavors, tends to go well with a Chardonnay or Sauvignon Blanc.
A straightforward pork dish requires a straightforward wine which matches the food’s simplicity while adding some ‘pop’. Beaujolais is light enough to go well with pork while adding a nice touch of strawberry to help add interest to the dining experience. If a white wine is desired, a Sauvignon Blanc or basic Chardonnay (not a big, full flavored Chardonnay) will work. If a red wine is desired (other than the Beaujolais mentioned above), look toward the Loire Valley in France for a good red to go with pork.
Eastern Style (China/India)
Eastern foods can be difficult to pair with wine. They often use very distinct, spicy flavors which clash with wine. If your taste buds are set on having wine though, a few ideas: An off-dry Gewurztraminer or Riesling would be a good match for spicy or highly flavored Chinese and Indian dishes. The sugars in these wines help smooth out the spices in the food. The Gewurztraminer also has a spicy-raciness that would match the food.
Opposites attract and green vegetables have a natural leanness to them which finds its perfect mate in a fuller wine (like a Chardonnay) or the minerality of a Chablis
Mushrooms or Potatoes
Both mushrooms and potatoes create a mildly flavored, earthy canvas upon which a Pinot Noir can paint marvelous masterpieces in your mouth.
(Now if THAT doesn’t make you want to try one of these combination’s, I don’t know what will.)
Try one of our great wine selections for your holiday feast.
Once again Chardonnay & Pinot Noir are the best pairings with your BASIC ROAST TURKEY DINNER.
1. Jargon Co-Pack Chardonnay & Pinot Noir
2. William Hill Chardonnay
3. Byron Santa Barbara Pinot Noir & Chardonnay
4. Napa Cellars Pinot Noir & Chardonnay
5. Mirassou Pinot Noir & Chardonnay
6. Mac Murray Pinot Noir
7. Kenwood Chardonnay & Pinot Noir
8. Charles Krug Chardonnay & Pinot Noir
9. Rodney Strong Pinot Noir & Chardonnay
10. Herman Weimar Riesling
11. Firesteed Riesling
12. Polka Dot Riesling