WINES TO PAIR WITH YOUR THANKSGIVING MEAL
The most traditional of all American holidays usually kicks off the season with a roasted turkey or ham, and all the wonderful, flavorful side dishes. Grocery stores are stocking up on the big birds and cold boxes are filled with holiday ham, and we’re stocking our shelves, too. One of the most difficult challenges is to find a wine (or two) that pairs with all of those wonderful flavors of the Thanksgiving table. We’ve picked a few different varietals to pair with your bird, oyster or sausage stuffing, cranberry sauce, yams and potatoes! Why not stock up and bring home a few choices for your family and guests to experiment with and to enjoy? Here are a few of our favorites.
Thousand Islands Winery Riesling
The largest farm winery in northern New York State, Thousand Islands was founded in 2002 by Steve Conway and his wife Erika. The land along the majestic St Lawrence River has been farmed since 1836. Alexandria Bay is home to many varietals from the Eastern European Gewurztraminers and Rieslings, to traditional Cabernet and Chardonnay. This Reisling pairs nicely with the salt of a ham and the caramel of sweet potatoes. Cool climate sweeter style shows a fruity aroma of peach and apricot with a touch of citrus. We give it two bones.
Willamette Valley Vineyards Pinot Noir
Founded in 1983 by Oregon native Jim Bernau, who Wine Enthusiast calls one of America’s great Pinot Noir producers. Jim’s dream of producing world class cool climate varietals has come true. Though his beginnings were humble- Jim’s first vintage of Pinot Noir grapes he literally watered by hand with a 75’ garden hose – 17 of them! Since these humble beginnings a stewardship of the land has prevailed, and Willamette Valley Vineyards is one of the top producers in Oregon.
The “Estate Pinot Noir” expresses the terroir of three valleys in Oregon: Eola-Amity Hills, Salem Hills. The wine shows classic aromas of red cherry and cola, with raspberry and cranberry flavors, followed up with leather and earth and an herbal note to the finish. We give it three bones.
Opolo Summit Creek Zinfandel
Rick Quinn and Dave Nichols started out as landowner neighbors in the heart of Paso Robles when they decided to collaborate their properties and team up to grow grapes. The pair now own and farm over 300 acres in Paso. Opolo harkens back to Quinn’s Serbian roots, the name coming from wine grown on the Dalmatian Coast. This 100% Zinfandel spends 9 months in French oak- sourced from old vines dating back to the late 1800’s. The winery is SIP certified (Sustainable In Practice) the wine shows robust flavors of raspberry, blueberry, and tobacco leaf, the nose leads with roasted coffee and black plum, and the finish lingers with a velvety smoothness. We give it three bones.
Beaulieu Vineyards BV Tapestry Red Blend
One of the most iconic Napa Valley wineries produces a World Class red blend, that is another perfect match for your Thanksgiving table. Over 100 years ago George de Latour and his wife, along with wine “Maestro “Andre Tchelistcheff established a legacy of quality American wine. Current winemaker Trevor Durling presides as one of only 5 winemakers in the 119-year history of Beaulieu Vineyards. The BV Tapestry is a wine that expresses the artistry of blending five Bordeaux varietals, which contribute to layer upon layer of flavors, grown on the estate in Napa. Cabernet Sauvignon gives the wine its core, with blackberry and cassis, while Merlot tames the tannins and lends a silky-smooth blue fruit quality. Malbec contributes the plum notes, while Cabernet Franc and Petite Verdot complete the blend from nuances of roses, forest loam and graphite. A truly spectacular wine, showing the elegance and allure of Napa Valley, we give it three bones.
We’re here to help you choose anything for your table from value wines for the uncle who guzzles, to the “good stuff” you break out after everyone leaves and it’s time to do the dishes! However you celebrate this most American holiday, we’re thankful to our customers and friends for all the years. Salute’
By CRBrown
