THANKSGIVING WINES
I hope you don’t mind if this is a little rushed. I wish, truly wish, there was money and time for extensive testing of wines right for turkey and all the classic T-day side shows.
But I’ve some thoughts to share. First, I continue to find prosecco to be endlessly versatile when a wide range of flavors is on the table. This bubbly from northern Italy is light enough not to weigh down a big meal and personable enough to stand up to forward flavors. All of Mionetto’s prosecco are terrific and would do nicely for the opening round T-day foods – nibbles and bits, oyster stew, smoked fishes, that kind of thing.
I’m also finding German rieslings quite companionable for big birds. Donnhopf is one producer that’s available in our area and works for turkey, sweet potatoes, sausage stuffing, sauced-up green beans, bacon-dotted Brussels sprouts, creamed onions – all the quintessential Turkey Day fare. Give it a try; you may be surprised. (If you can’t find a Donnhopf, ask for something else Terry Theise imports through Michael Skurnik. Theise has a brilliant palate.)
Personally, I find West Coast zinfandels too heavy and too alcoholic for Bird & Co., though they seem to be recommended so widely. And the Beaujolais Nouveau I’ve tried this year are aggressively raw; I just don’t see them with Thanksgiving fare. (I’d give a nod to regular Beaujolais, however.) But if you’re doing sausage-pocked stuffing and veggies spiked with bacon or pancetta, a Rhone Valley red (or California Rhone Ranger) would do you well.
Truth be told, if you are looking for a fruity white cause you like fruity whites, think about a white from the Rueda region of Spain and be done with it.
Mostly, I think your T-day wine should be relatively uncomplicated. After all, the tastes on your table likely swing from gamey to sweet, from creamy to mild, from butter-rich to bland. Keep your wine straightforward and simple.
Cheers,
Andy
11.20.07
But I’ve some thoughts to share. First, I continue to find prosecco to be endlessly versatile when a wide range of flavors is on the table. This bubbly from northern Italy is light enough not to weigh down a big meal and personable enough to stand up to forward flavors. All of Mionetto’s prosecco are terrific and would do nicely for the opening round T-day foods – nibbles and bits, oyster stew, smoked fishes, that kind of thing.
I’m also finding German rieslings quite companionable for big birds. Donnhopf is one producer that’s available in our area and works for turkey, sweet potatoes, sausage stuffing, sauced-up green beans, bacon-dotted Brussels sprouts, creamed onions – all the quintessential Turkey Day fare. Give it a try; you may be surprised. (If you can’t find a Donnhopf, ask for something else Terry Theise imports through Michael Skurnik. Theise has a brilliant palate.)
Personally, I find West Coast zinfandels too heavy and too alcoholic for Bird & Co., though they seem to be recommended so widely. And the Beaujolais Nouveau I’ve tried this year are aggressively raw; I just don’t see them with Thanksgiving fare. (I’d give a nod to regular Beaujolais, however.) But if you’re doing sausage-pocked stuffing and veggies spiked with bacon or pancetta, a Rhone Valley red (or California Rhone Ranger) would do you well.
Truth be told, if you are looking for a fruity white cause you like fruity whites, think about a white from the Rueda region of Spain and be done with it.
Mostly, I think your T-day wine should be relatively uncomplicated. After all, the tastes on your table likely swing from gamey to sweet, from creamy to mild, from butter-rich to bland. Keep your wine straightforward and simple.
Cheers,
Andy
11.20.07
posted by Andrea Clurfeld at 6:37 PM
5 Comments:
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What would you recommend for someone trying to make the switch from white to red?
I like Pinot Grigio - I'm not picky or fussy - I like Luna di luna and even Cavit - which are inexpensive -
I'd like to start drinking red, but so far the Cabernet's and Merlot's I've tried I just haven't liked.
Would appreciate any suggestions.
If you're looking for reds that are palate-pleasing, yet economical, try reds from Spain. Snatch the widely avaiable and value-priced Borsao, the Vina de Borjia - anything imported by JORGE ORDONEZ. Just look for his name on a bottle. He's a great wine scout and dfistributed in this area by Tempranillo.
Eric Solomon is another importer who does right by wines from Spain and has a number of reds available in our market.
I'm a big believer in shopping by importer and think these two, Jorge and Eric, are finding some great wines at great prices in Spain.
So give the Spanish reds a try and see what you think.
cheers,
Andy
11.21.07
Speaking of whites, don't forget the Albarino from Galicia (Spain), Vinho Verde (Branco, or Blanco as we commonly know it) from Portugal, and for the poster looking for a recommendation on reds to try - there is a red version of the vinho verde, that might be a good fit.
The albarino is extremely versatile and will match a variety of Thanksgiving fare.
For reds, for versatility and value, it is hard to beat the Spanish reds. But try looking for a Garnacha from Navarra - a cool climate region that produces a well balanced garnacha that typically would have been heavier if produced in the lower Aragon (Spain) or the Rhone Valley (France) for that matter.
My all time favorite for Thanksgiving (or any time) - Champagne!
This year I'm going the brew route for Thanksgiving. I'm going to pair up my turkey & trimmings with Samuel Smith's Winter Welcome Ale. Happy Thanksgiving to all!
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