Thanksgiving Picks

Tempus keeps Fugiting,

Thanksgiving Picks

But Thanksgiving is more than eating. We should just be thankful for being together.   –Marcie to Charlie Brown

               If it feels to you like the sun was just beaming us with 80-degree temps, and the fields overflowed with smiling flowers, you’re not alone. “It escapes, irretrievable time,” and low and behold, here we are in autumn’s midst, Thanksgiving upon us. But I’m not complaining. For me no other season can touch Fall’s poignant beauty. And no other holiday comes close to defying the kitschy commercialism and rampant consumerism the others seem to encourage. But equally, no other holiday calls for quite the expectation and incumbent disappointment of pairing the right wine with such a spasmodic offering of indigestion… I mean, food.  

            Okay, I jest. Wine and food were not born to cause undue stress, but to be shared and enjoyed, and here’s a simple secret: for wine, limit your guests’ choices to three or four good bottles, but have ample supply of each, and all should be well. With that in mind, opt for lower alcohol wines, and wines with clean fruit and good acidity that compliment, rather than overpower, the food. Alsatian whites with high acidity and luscious fruit are good bets with turkey and the fixins. As are high-acid Chenin Blancs and lighter reds from grapes like Gamay, Frappato, Pinot Noir, Zweigelt or St. Laurent. Sparkling wines provide great pre-feast aperitifs with bubbles that you can carry right on through the meal. To help guide you through the Thanksgiving wine maze:

            Pre-feast: Thibaut Janisson, Brut Xtra – Made right here in our own back yard, Claude Thibaut’s Blanc de Blancs (100% Chardonnay) is as gorgeous as they come. When I close my eyes and sip, I always think I’m drinking Champagne. But of course, it’s better, because we’re supporting local production and Claude’s sparkler wears a softer price tag than most Champagne. Elegant and complex, with aromas of almond and toast. Perfect with salty appetizers.  Langlois-Château, Crémant de la Loire – Another versatile sparkler that pairs beautifully with everything from oysters to cheese to the thirsty mouths of your guests. Fresh citrus and pear notes.

            Avec Feast: Domaine St. Rémy, Riesling, reserve, Herrenweg, 2013 (dry)– The pure fruit and acidity of the Riesling cuts through the richness of the turkey, for not only a perfect pairing but also a perfect palate cleanser.  Domaine Ehrhart, Pinot Gris, Im Berg, 2012 – Fragrant and rich, with melon, peach, pepper and spice notes.  

Post-Feast: Broadbent, Rainwater Madeira – Notes of dried figs, toffee, crème brulée, marzipan, walnut and dates. But it’s not cloying at all. An amazing bottle for the price, and the great thing is, it will keep indefinitely if guests don’t finish the bottle. But don’t count on that!

In the end, Marcie’s right, it isn’t just about eating, but perhaps about following our hearts. This holiday season, listen to what your heart whispers, for it’s the friend who will never steer you wrong. Please help extend this gratitude, by offering compassion to all and opt for humanely raised turkeys and pigs, or forgoing the family feast all together and volunteering time for those less fortunate. Happy Thanksgiving and many blessings to all.

Kay Pfaltz