Wednesday, November 25, 2015

Wine Tip of the Week - Give Thanks for... and with... Pinot Noir

Now that the Jack-o-Lantern is shriveled and in the compost heap, it is time to start planning for your Thanksgiving shindig or choosing a wine to take to someone else's feast.
The typical Thanksgiving day spread is a myriad of wonderful foods with a myriad of different and (mostly) wonderful flavors.  Your meal will very likely consist of the classics - Turkey (have you tried deep fried...awesome - but be careful!!!), ham, stuffing, cranberry, sweet potatoes, gravy, various salads from recipes old and new. These are all delicious foods, but they can present quite a challenge when trying to select one wine to hang in with so many different flavor profiles. Turkey and ham have both fairly mellow flavors; stuffing will have various herbs, spices, nuts, oysters; sweet potatoes may have a sugary sweet glaze; gravy may be from the "extra" bits of the turkey and have a slightly gamy aspect.

A nice fruity, lighter bodied Pinot Noir from Oregon or California can provide an excellent option that will pair nicely with just about all the flavors that your feast provides.  The key aspects of a lighter bodied Pinot Noir is that the fruit flavor will have a perceived sweetness (typically not actual sugary sweetness - read more), and Pinot Noir wines are fairly high in acidity. A little sweetness and a little acid will help complement and not clash with most dishes - provided they are not dessert level sweetness (beware that canned fruit cocktail salad!). 

While you guests are waiting for dinner and your Pinot Noir is chilling to the right serving temperature (55-ish degrees), severing some sparkling wine provides a nice palate cleanser, and would go nicely with some light appetizers to keep those big appetites at bay!  Try a Spanish Cava as a nice, value priced alternative to Champagne or California Sparkling.

HAPPY THANKSGIVING!!!

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