Earlier today I was chatting with Mike at the WAVE 107.3FM radio about wine on our weekly Wine on the Wave segmnt. During our chat, he (like everyone else) wanted to know which bottle makes the best match with traditional fall cuisine. For me, the Thanksgiving tables poses a bit of a challenge when it comes to food and wine pairing, here’s why. Think about that sweet yam casserole along side sauteed Brussels sprouts spiced with pancetta and almonds followed by a buttery bite of mashed spuds with freshly made gravy. Now add to that, tart cranberry sauce and maple rubbed Turkey roasted with skin on…I can instantly think of 6 different wines, yet not one of them is a perfect match for all the food on the plate. What’s the solution? At my house, we plop down a bottle of red and a bottle of white, so everyone is happy. My top pick for white is a dry to off-dry Riesling such as Butterfly from Germany or Debonne from Ohio. The wine has enough acid to cleanse the palate between bites with freshing aromas and no oak to get in the way. For red, I always go for a blended wine such as a Cote du Rhone-Village from the Southern Rhone Valley region of France. The layering of fruit and spice just seems to go nicely with most of the flavors of fall. Regardless of your pick for the table – don’t forget to uncork a bottle of bubbles before dinner to offically kick off the start of the holiday season. Cheers.
Thanksgiving Day Quaffers
About the Author: Marianne Frantz
A Certified Wine Educator, Marianne holds a Diploma in Wine & Spirits from the Wine & Spirit Education Trust (WSET) of London, and has also earned the Advanced Sommelier qualification from the Court of Master Sommeliers. After successfully participating in an educational competition sponsored by the Wines of Australia in the spring of 2008, Marianne became an educational Ambassador for Wine Australia USA. She is also a Certified Spanish Wine Educator.