The variety of dishes at a Thanksgiving dinner can make wine pairing a fun challenge.
Thanksgiving dinner is the perfect time to share some nice bottles of wine with friends and family. The wide array of food served at the meal--from turkey and stuffing to yams and green beans--can make choosing a wine seem difficult. However, selecting the perfect wine can be fun with the right information.
Sparkling Wines
Champagne or sparkling wine is a perfect complement to the Thanksgiving meal. Its high acidity pairs well with all types of food while the bubbles add a celebratory touch. The most typical types of sparkling wines are Blanc de Blancs and Blanc de Noirs. Blanc de Blancs is crafted from Chardonnay grapes and is crisp and fruity. Blanc de Noirs is made from Pinot Noir grapes and is softer and creamier. Sweetness levels vary as well. If you prefer dry wines, make sure the label says Brut or Brut Natural. For semi-sweet or off-dry, the label will read Extra-Dry or Sec. If you like sweet wines, choose Demi-Sec or Doux. For something different, choose a sparkling red, usually a Shiraz from Australia or a Ros .
White Wines
Versatile white wines that pair well with all the courses include Riesling, Pinot Gris and Chardonnay. All three wines have high acidity and strong fruit flavors to pair with both spicy and sweet foods. Riesling is available with varying levels of sugar, so choose a label that says "Auslese" for a balance of sweet and dry. Most any Pinot Gris will work. For Chardonnay, try to choose one that was fermented in neutral oak because the oak does not taste good with the typical foods served at Thanksgiving. Another choice for white wine is a Vouvray, made from Chenin Blanc, which has a bright acidity and strong fruit flavors.
Red Wines
Choose a red wine with strong fruit flavors to match the turkey. Beaujolais Nouveau is a popular choice for the Thanksgiving table due to its light body and fruity taste. If people prefer red wines that have more body--a thicker feeling on the tongue as well as stronger flavors--choose a Grenache/Garnacha, Pinot Noir, or Sangiovese. All have the fruity notes as well as higher acidity to pair with food. For people who serve spicy or heavy side dishes, choose a Zinfandel for its heavier body in addition to its cooked fruit flavors.
Dessert Wines
Don't forget a special wine to pair with dessert. The rule of thumb for dessert wine pairing is that the wine must be sweeter than the food. A light-bodied choice is Moscato d'Asti, a sparkling and fresh-tasting white wine that complements any pie. For a sweeter and heavier option, choose a Port. Ruby Port will be fruitier and sweet whereas Tawny Port adds smokiness to the sweet fruit notes. To serve something different, choose a late-harvest wine, like late-harvest Zinfandel, because it is lower in alcohol than Port and is still sweet enough to match with most desserts.
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