We asked our buyer Brandon Gonsalves to suggest Thanksgiving wines for your holiday table. He made several smart recommendations that we’re glad to share.
“For Thanksgiving, I pick wines with a body similar to the dishes and flavor notes on the table,” Brandon says. “I try to pair with sides and sauces rather than the proteins.”
Brandon recommends choosing wines with medium to low tannins and good acidity, as “they work best to keep your palate alive through the many dishes.”
Let’s start with a little bubbly! For the beginning of the feast, Brandon suggests. . .
Roederer NV Brut Anderson Valley
Brandon explains. “With its pear, baked apple, and Marcona almond flavors, this sparkling is perfect for awakening the palate to what’s to come.” He adds, “Bubbles and acidity are also great palate cleansers throughout the day.”
In other words: Start with bubbly and, absolutely — continue with bubbly!
First course pairing:
Scribe Reisling 2014 Sonoma County
Brandon says, “Riesling is one of the most food-friendly wines out there. A nice dry Riesling (local, like Scribe, which is made in the Sonoma Valley, is best) will have nice bright minerality with a touch of sweetness. This wine is great with oysters or greens and works really well with you fattier, salter, or spicier dishes to cut through the fat and balance out the heat.”
As the dinner begins:
Copian “Tous Ensemble” 2014 Chardonnay
“Think potatoes and fish here,” Brandon says. “Look for a Chardonnay with medium, minimal oak and some present acidity on the finish. If you can, try to stay away from ‘butterball’ Chardonnays.” But, he adds, “It is nice to have one handy in case that’s a guest’s preference.”
Main course choices:
Alta Maria Carbonic Pinot Noir 2015 Santa Maria Valley
“This Beaujolais-style wine has a bright, juicy, taste that provides a pure cranberry-in-the-glass style wine,” Brandon says. “It provides violet flavors for your turkey-pairing pleasure. The hints of thyme and oregano in the wine will go great with the herbs in your stuffing.”
Ridge “Three Valley” Blend 2013 Sonoma County
“Zins are popular for Thanksgiving and there’s a reason. With the fig jam and rich berry notes, good acidity and a medium body, this Zin is a perfect for go-to red for the table,” Brandon says, adding, “This one also is blended lightly with Carignane and Petit Sirah, which helps provide some structure for your roast on the table.”
Approach that Zin gingerly, however, as Brandon adds that it boasts a Parker-positive 14.4% alcohol by volume!
With pie and cheese and figs and pie and whipped cream and cheese cake and did we mention pie?
Home Farms Dessert wine and Ports
“Don’t forget your sweet wines,” Brandon says. “For those who don’t have a sweet tooth for pies or pastries or who are trying to watch their weight, sweet wines are a good alternative to plain old dessert. I like to have a Ruby Port and a Madeira-style wine (my family is from Madeira) or a late-harvest white, like the HomeFarm muscat.”
He adds, “The great thing about dessert wines is that they don’t go bad once opened. So if the bottle isn’t finished on Thanksgiving, it’s still good for Christmas!”