What should I drink for Thanksgiving?

 Isn’t this always the question? Normally I like to pick a wine I want to try and then I plan a meal around the wine. At Thanksgiving I have to dump this idea out with the old wine. Thanksgiving is the time of year to cook with spices, vegetables and herbs we don’t use on a daily basis; sage, marjoram, thyme, clove, allspice, pace, turnips, rutabagas and parsnips. Then we combine all of these choices with some of our family favorites; cinnamon, garlic, onions, chives, citrus, honey, sweet potatoes, green beans, collards and cranberries. With all these spices, Thanksgiving can turn into a wine buyer’s nightmare. However, there are a few easy ways to handle this project, quickly and easily: 1. You can either choose an ABC wine, 2. Pick an un-oaked version of your favorite Chardonnay or a Cabernet blend or 3. buy a grape variety you have never heard of. Each of these tricks work very well.

1. ABC Wine: An ABC Wine is “Anything except Chardonnay or Cabernet”. That’s right! Your old favorite is not always the best choice for Thanksgiving. They tend to have oak nuances, high alcohol and are too dry to pair well with such a cornucopia of food choices at Thanksgiving. You want to stick with popular, but less common choices, such as Sauvignon Blanc, Riesling, Pinot Noir and Syrah. Each of these varietals have a nice balance of flavors, pleasant acidity levels to cut through a lot of the fatty foods we serve at Thanksgiving, and they tend to pair well with lots of sweet and savory spices and herbs. My favorite choices are:

Sauvignon Blanc:  2008 One Hope Sauvginon Blanc or 2009 Greenhough New Zealand Sauvignon Blanc
Riesling: 2009 GWF Franken Riesling or 2008 Pacific Rim Riesling 
Pinot Noir: 2009 Cono Sur Pinot Noir or 2008 Paper Road Pinot Noir New Zealand

Syrah: 2007 Qupe, Central Coast, Syrah or 2008 Corvaide, "Lenor" Syrah, Washington

Zinfandel: 2008 T-Vine Zinfandel or 2008 Clif Bar “The Climber” Red.

2. Unoaked Chardonnay or Cabernet Blend: Your favorite Chardonnay or Cabernet might taste great with your best roast chicken recipe or that perfectly grilled steak. Sweet potatoes with marshmallows or green beans sautéed with mushrooms, almonds and crisp onions will make them taste metallic and alcoholic and trust me that is not a flavor profile you want in your mouth. If the idea of giving up your favorite variety is just too much to deal with try an un-oaked Chardonnay or a Cabernet blend. Un-oaked Chardonnay’s have much more mellow flavors and they have really nice balanced acidity and a great rich finish. My favorite choices are: 2009 Corvaide, "Mirth", Chardonnay, Washington or 2007 Marimar Torres, Don Miguel Vineyard, Sonoma, Chardonnay

Cabernet is rich when blended with other varieties. It often adds a desired weight and structure to Syrah, Merlot or Tempranillo. Blended Cabernet even becomes more food friendly. A tannic and alcoholic Cabernet would collapse if served with honey carrots, chipotle, and citrus rubbed Turkey. However, blended with Syrah, it can not only hang with the chilies and citrus, it can party all night. Experiment with: 2008 Three Saints, “Steak House” Red or 2008 Ken Forrester, “Petit”, Cabernet/Merlot

3. What did you call that?: When I hand a bottle of Gruner Veltliner, Gewürztraminer, Dornfleder or Beaujolais to a customer, most people either say “Bless you”, “Excuse me” or “What did you call me Willis?” These varietals might sound funny, but they are truly polite at the dinner table. Gruner Veltliner needs to have similar characteristics to Sauvignon Blanc and Viognier. Bright aromatics, lovely citrus tones, medium weight mid-palate and a long slightly creamy finish.   As such, we suggest: 2009 Zum Martin Sepp Weinviertel,Gruener Veltliner  

Gewürztraminer is that perfect choice if someone likes something sweet, but soft. This grape has rose petal, lychee (like fruit cocktail syrup), and lime aromas. They smell sweet, but finish crisp and clean. And Gewürztraminer loves to be served with anything with sweet brown spices, like cumin roasted potatoes, twice baked sweet potatoes, brown sugar and thyme rubbed turkey, and roasted pearl onions. Try: 2009 Dancing Coyote, Gewurztraminer, Clarksburg, California, 2008 Husch Anderson Valley, Gewurztraminer or 2009 Banyon, Montery, Gewurztraminer

Dornfelder is a red German grape that tends to be lower in alcohol, has great black berry and soft earthy notes with a medium weight. If you like Pinot Noir, Beaujolais, and Syrah, and you want to try something new, this variety would be honored to be invited to your feast. Your cranberry sauce, roasted rutabagas, sausage and rice stuffing and crispy roasted cauliflower dish will thank you. We like: 2009 Schloss Muhlenhof Dornfelder Trocken or 2007 GWF, Young Franken, Dornfelder blend, Germany

Beaujolais is made from Gamay and is fresh and fruity with very soft sweet spice notes. Most people enjoy Beaujolais Noueveiu at Thanksgiving; this is Beaujolais on training wheels. This year try a true Beaujolais Villages, or Beaujolais “Morgan”. If you can find one from 2009 vintage you are in for an extra treat. An amazing vintage that produced bolder, more Pinot Noir like Beaujolais. Beaujolais will be happy to dine with creamy mashed potatoes with horseradish, mushroom and thyme gravy and roasted root vegetables with balsamic glaze. Sample 2009 Lapierre, “Morgan”, Beaujolais  or 2007 Domaine de Boissieu, Beaujolais-Villages 

Thanksgiving is one of the most family oriented festivals we celebrate. If you have spent 3 days shopping, 2 days prepping, 3 hours setting the table and 5 hours in the kitchen, you will need a drink. If this celebration is going to be truly festive, don’t forget at least one bubbly bottle. Our staff favorites are Cantina CeCi, "La Luna" Lambrusco and Bera, Moscato d' Asti. Both will be perfect before, during, and after dinner. They make the day seem just a little more special. Cheers and may you and your family have a great Thanksgiving.