For this week’s #SundaySupper we celebrate Thanksgiving and Hanukkah with a bounty of tasty dishes for which to be thankful. And this year also presents a rare opportunity to be thankful, because it’s the first time since 1888 that any of the eight days in the Jewish celebration of lights has fallen on the same day as the holiday marking the Pilgrims’ 1621 first harvest in the New World. And “Thanksgivukkah”, as some are calling it, won’t happen again until 2070!
Trying to figure out what wine to pair with the Thanksgiving turkey is easy – just about any wine with enough weight will suffice. The challenge is what wine(s) to pair with other diverse palate of sweet, tart and savory flavors, textures, and aromas that present themselves on Thanksgiving.
I like to keep it simple, drink whatever make you and your guests happy. But safe bets for red wines are wines that have ample fruit, and are not too oaky, or high in alcohol such as Pinot Noir, wines made from Rhone grapes such as Syrah, Grenache, Mourvedre, or a blend, and Zinfandel. For white wine, go with aromatic, fresh, (well-balanced acidity) wines like Riesling, Sauvignon Blanc, and Viognier, or Gewürztraminer. And last, but not least, are my secret weapons for holiday wine and food pairings – Sparkling wine and Rosé. Sparkling wines bring a celebratory feel and remarkable food-pairing versatility to the holiday table. Also consider Rosé for its underrated versatility at the holiday table.
Since Thanksgiving is the most American of holiday, I’ve chosen all American wines. It’s a great time to buy American wines, because in my view, they are better than they’ve ever been!
Here are 11 wines you’ll be thankful for when it comes to wine and food pairing for your holiday celebrations:
- Roederer Estate Brut – a delicious blend of 60% Chardonnay and 40% Pinot Noir that’s on the fruitier side of brut that is crisp and elegant with pear, apple, cinnamon, and hazelnut character. You might also consider a Rosé sparkling wine!
- 2011 A to Z Wineworks Pinot Noir – a sleek wine with wild berry, cherry, and savory aromatics and flavors.
- 2011 Owen Roe Sinister Hand – a classic Rhone blend of Grenache, Syrah and Mourvedre from Washington State with a black cherry, cranberry, clove character, and an earthy undertone
- 2011 Ridge Lytton Springs – Blend of (mostly) Zinfandel, Petite Sirah, and Carignan that is well-balanced and very food friendly with red fruit, sweet spice and bramble aromas; with ample black cherry, red currant, and spice flavors with a long lip-smacking finish.
- 2012 Chateau Ste. Michelle-Dr. Loosen Riesling Columbia Valley Eroica – It’s off-dry with vibrant acidity and a beautiful white peach, grapefruit and mineral character. This one will work well with appetizers and the main course.
- 2012 Pine Ridge Chenin Blanc Viognier – This is a wonderful blend of 80% Chenin Blanc and 20% Viognier that is low alcohol (12%) with an aromatic, juicy grapefruit, melon, passionfruit, and baked stone fruit character with lively acidity that make it a versatile food pairing partner.
- 2012 Ferrari-Carano Sonoma County Fumé Blanc – Don’t let the Fumé Blanc moniker food you. That’s all about marketing. It’s Sauvignon Blanc, and it has a delicious candied grapefruit, lemon, herbal and mineral laced character. It’ll pair well with herb stuffing, both white and dark meat, and much more.
- 2012 Donkey & Goat Stone Crusher El Dorado Roussanne – this is unique “orange” wine, meaning white wine made applying the primary red wine technique of letting the wine soak on the grapes skins – in this case for 15 days – to add a large dose of tannins. The result is a wine that is very versatile at the table. It has a great mouthfeel with a spiced orange peel, lanolin, and herbal character. Let it breathe a bit before serving and you’ll be amply rewarded
- 2012 Tablas Creek Rosé Patelin de Tablas Paso Robles – a charming Rosé that is incredibly flexible partner at the table. It a blend of 75% Grenache, 20% Mourvedre, 5% Counoise with delightful strawberry, watermelon, spice and mineral flavors. It has enough weight to stand up to a holiday meal without being heavy
- 2008 Barra Bella Dolce Petite Sirah Dessert Wine – which is a Port-style wine made from Petite Sirah with fresh blueberry, mocha, and ground coffee aromas, and sweet spicy dark fruit flavors that will complement chocolate, nut-based, coffee and caramel desserts.
- 2011 Navarro Late Harvest Cluster Select Riesling – It has a great apricot, pear, pineapple, honey and baking spice character, with a long finish. And its crisp acidity keeps from being cloying. Pair with tree and stone-fruit-based desserts, creamy and custard desserts.
Check out this week’s delectable dishes served up by our ever thankful #SundaySupper team!
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
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