Chef's Blade's Thanksgiving Wine Guide
Chuck Hayward | Chef's Blade
Yep, it’s that time of year. And rather than bore you with yet another Turkey Day post extolling the virtues of gewurztraminer or pinot noir, we’re going to tell it to you like it is. Are you ready? There is no perfect wine match for Thanksgiving meals.
It’s something we as retailers have known for years (glorified in amusing detail by our friend Alder Yarrow at Vinography.com last year), but somehow, some way, this time of year causes everyone — retailers and consumers alike — to get their swirling arms in a collective twist over what to stock and what to serve. Therefore, JJ Buckley Fine Wine Specialist/Buyer Chuck Hayward has come up with some tips and recommendations to make the day if not painless, then at least vinous! So before you give … ahem, serve everyone the bird, check out his tips and recommendations. And enjoy!
*Turkey Day means relatives. It’s good to find out whether Mom likes cabernet or if U ncle Mario drinks riesling. To keep the peace, ask the rellies what they like and make sure there is something on hand to suit.
*While food traditions vary from region to region and family to family, most Thanksgiving platters will host some kind of tasty turkey. Almost anything will go with the bird itself, so pay attention to the stuffing and the gravy. A rich sauvignon blanc works with breast and white gravy, whereas a rich stuffing with meats or nuts and dark gravy may work better with a Cotes du Rhone or a soft cabernet.
*Just like the Norman Rockwell painting, the turkey dinner is guaranteed to bring many different dishes and people to the table, all with unique tastes and palates. Your wine choices can be just as varied and don’t need to follow any hard and fast rules. A few whites, a few reds and a sticky or two should do the trick.
- Lastly, if you have relatives that can’t be pleased, drink what YOU like and tell them to bring their own!