This is going to be one very different Thanksgiving. If you’re adhering to CDC advice to stick to your immediate family due to the mad increase in Covid around the country, your gatherings are bound to be much smaller, spent with the same people you see each and every day. This could be a good or bad thing depending on your family. My “bubble” consists of me and my dog and my wine stash. After picking up take out Turkey, I’ll be eating it at home alone, thankful my family across the country is healthy (at least from Covid…) and I have plenty of wine to get me through the season.
Most people tend to pair Chardonnay and Pinot Noir with a holiday meal of such great variety. I mean, in my family at least, it usually involves several different types of potatoes, regular stuffing in the bird, sausage stuffing in a pan, a few types of vegetables coated in butter, crusty rolls, and some surprise dish someone decided they wanted to cook that year.
This is the perfect Thanksgiving to ditch your usual wine pairings and try a new one. It might be the biggest risk you take this Thanksgiving. Feel the rush of living on the edge.
If opting for a white wine, ditch the Chard and try another full-boded varietal instead: Viognier. I “Coravin’d” glass of a Viognier I brought back from Portugal last year: Dona Maria Amantis Reserve 2016. My initial gut reaction was “I can’t wait to drink this with my turkey.” The nose was delightfully rich, of tangerines and mango with some minerality buried under the fruit. This was also this wonderful buttery pie crust note, and finally some delicate honey-dusted flowers. On the palette it was full bodied with an oily texture, and sang of dried mango, tangerine rind, and this hit of white pepper that was a spectacular bite. You can find this exact wine in the states at limited places like this: Binny’s But if you can’t, look to the Rhone in France.
If opting for a red, ditch the lighter bodied Pinot Noir and try something with a little more oomph and some dried herb notes that will marry with the sage and thyme in your meal. Go with Grenache – or a blend like this one that I wrote about last month: Zaca Mesa Z Cuvee. On the tongue, this was fresh, fruity and savory. Raspberries and fresh blueberries coated in a dusting of sage. Medium bodied with some flashy tannins and an herby savory finish. If you can’t find this, again, head to the Rhone for their famous GSM blends – although I would make sure it is in fact heavier on the Grenache so you definitely get those herby notes.
Cheers!


