Thanksgiving
is again upon us, and the store will be full of people looking for that special
wine to go with their holiday meal. I have a few suggestions.
A white wine
must stand up to the myriad flavors that assault our taste buds at the holiday
table, not be overpowered by them. My favorite choice is Gewurztraminer,
especially those from Alsace. These spicy, full-bodied wines are an ideal
choice to go with the yams, cranberry sauce, green bean casserole, and
everything else…especially the bird. Domaine
Trimbach does an especially fine job with this varietal.
Riesling, with
its touch of sweetness and generous minerality works well too. Donnehoff Estate from Nahe and Darting Estate Kabinett from the Pfalz
are both classic examples of what the Germans can do with this grape, and Kung Fu Girl does Washington state proud.
Vouvray, the Loire’s version of
Chenin Blanc, is another appropriate choice, with its symbiotic blend of
minerality, fruit, and flinty acidity. Try Varennes
Du Clos.
Choices
abound for the red wine lover. Probably the most commonly chosen is Pinot Noir.
Its medium body, fragrant aromatics, and cherry flavors mingle gracefully with
roasted fowl. Baus Family is a good
example from California. Llai LLai is
an extraordinary value from Chile, while Regis
Bouvier’s En Montre Cul and Drouhin’s
Chorey Les Beaune admirably represent Burgundy.
While I’m a
big Pinot fan, especially of those from Burgundy, this year my red is going to
be a Chinon, probably Jean Dumont Les
Mureaux. This wine is from the Loire Valley and is 100% Cabernet Franc.
Most commonly known as one of the Bordeaux grapes, Cab Franc can be awesome on
its own. The nose has a characteristic herbaciousness that combines with nice
berry fruit and round tannins in a medium body with a food-friendly acidity. This
varietal goes very well with turkey and other fowl.
Best wishes
for a very Happy Thanksgiving!
