Thanksgiving Wine Cider
Every year around this time many Americans perform the ritual, paroxysmal flailing that has come to be associated with the search for the ideal Thanksgiving wine. And here's a list of wines I've seen or heard recommended (mostly by experts) in response just this year:
- Beaujolais nouveau
- Beaujolais villages
- Pinot Noir
- Côtes du Rhône
- Barbera
- Rioja
- Zinfandel
- Rosé (sangiovese-based)
- Merlot
- Syrah/Shiraz
- Cabernet sauvignon
- Sauvignon blanc
- Riesling (dry)
- Riesling (sweet)
- Champagne/sparkling white
- Chenin blanc
- Chardonnay
- Viognier
Either Thanksgiving dinner is the most wine-flexible meal of all time, or there simply is no perfect pairing (other than the one that tastes good to you). I think it's the latter. Which is why I'll be serving this on Thursday:
Labels: beer, cider, Thanksgiving, wine
posted by Lance @ 1:26 PM
2 Comments:
I suspect it is probably both reasons. The traditional Thanksgiving meal has so many flavors going, there really isn't a constant to work from. I recently splurged on cooking magazines and I recall one of them suggesting that it is best to have a variety of wines and let guest choose which they want.
That's a good idea. I also think that, if one is going to pick one or two wines to pair with the whole meal, they should consider not the flavors of the Thanksgiving meal (too many, too diverse) but, rather, its composition (weight, density, ingredients, etc.). If you do this, then you can make a case for such diverse wines as pinot noir, chianti, and riesling, since they all tend toward the acidic side, and acid can cut through the fat and richness.
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