Daily Archives: November 17, 2012

Prep for Thanksgiving (part one) – Making Winning Wine Buys

Dateline: Thanksgiving 2012


Some folk make lists of all the things we are thankful for; some calculate and others plan and write detailed shopping lists.

Don’t forget to add:


to both lists

= = = = =

Author of the cookbook, “Confessions of An Oenophile”

Whether you’re a vegetarian or traditional turkey-ist, you’ll need a wine with enough fruit and acidity to pair with your protein as well as the variety of sweet and savory fixings, from candied yams and cranberry sauce to green bean casserole.

Epicurious suggests that vegetarians who slice into this blend of soy and wheat un-turkey need a wine to brighten and cleanse the palate. A California sparkling wine,“Va de Vi” non-vintage (Sonoma County, California) $20, with its bright Meyer lemon and ripe peach flavors, is perfect, and will delight everyone at the table.

Fish: The pilgrims probably didn’t poach salmon, but doesn’t mean you can’t. We suggest enjoying it with a rich chardonnay. Chardonnay 2010(Central Coast, CA )$14,which has layers of butter, citrus, and cream.

Turkey: Most wine experts agree that the fruitiness and low-to-moderate tannins in pinot noir make it the ideal pairing for roast turkey. Get lucky and find a Pinot Noir 2011 (Oregon), for about $20, that has juicy red berry flavors, mineral overtones, and a delightfully long finish. You may spend upwards to $40 for a Pinot that is not so green.

Beef:  Are y’all busting out the brisket this Thanksgiving? Nothing pairs more beautifully with a braised meat than rich cabernet sauvignon. Plan on spending more than $20 per bottle for a vintage from Napa County.