Thanksgiving Pairing – Three Perfect Essentials

This time of year I receive many inquiries on choosing the best wines for the Thanksgiving meal. Without knowing the menu or personal wine preferences, my advice is to rely on the three essentials: acidity, sweetness, and tannins – the secret of the sommeliers.

Acidity

Acidity, highest in white and sparkling wines, cuts rich, salty, and moderately spicy dishes. Ask the question, “would a squeeze of lemon help brighten this dish?” If the answer is yes, then look for a crisp white wine, such as a Sauvignon Blanc, or a Rosé made in the traditional manner.

Sweetness

Sweetness provides a contrast to the saltier foods of Thanksgiving. A sweet wine also complements side dishes like Mrs. Haney’s Sweet Potato Casserole (in our recipe section). Ensure the wine is as sweet, or sweeter, than the food. My preferred sweeter wine is our off-dry Malvasia Bianca if you can find one.

Tannins

Tannins are found in red wines, and to a limited extend in a traditional Rosé. Tannins are the counterpoint to foods rich in fat and protein. Don’t shy from tannic wines – if the wine is balanced to begin with, it should help cut the richness of turkey with gravy and cheesy mashed potatoes.
A final note to help with your wine selection: look for a dominant ingredient that ties the dishes together. Sommeliers call this the bridging ingredient, and use the bridge to select a single wine for an entire table.

From my family to yours – we wish you a Thanksgiving filled with new memories and a wonderful meal to celebrate!