Thanksgiving is a wonderful time to get together with family and friends, to give thanks and to feast on succulent turkey, spiced yams and superb wines. But which wines do you serve with this bountiful feast? When selecting your Thanksgiving wines there are a few points to remember –
- For WHITE WINE choose those which have well balanced acidity and little to no oak. Select wines that are refreshing, fruit driven and tangy. Varietals such as Sauvignon Blanc, Riesling, Gewurztraminer, or Pinot Grigio, go perfectly with sweet potato, white Turkey meat and spiced stuffing.
- When it comes to RED WINE pick a lighter style that’s bursting with berry brightness yet with mellowed tannins such as Pinot Noir, Zinfandel or Syrah. These red wines will bring joy to any turkey feast and marry well with herbed dishes and dark turkey meats.
- If you want to keep things simple and only wish to serve one wine throughout the entire Thanksgiving feast make it a bubbly. Some CHAMPAGNES and SPARKLING WINES can take you from canapés right through to dessert. The trick, unlike your turkey, is to make it a dry one. Try ROLLING SPARKLING or CLOVER HILL NV.
- Lastly, when it comes to pairing your pumpkin or pecan pie you can’t go wrong with FORTIFIED WINES and sticky PORTS. But don’t dismiss a sweeter styled Riesling or Gewürztraminer for a lighter option.
Still not exactly sure which wine to choose? Our Thanksgiving Wine Pairing guide will set you right.
Want someone else to do the cooking? Indulge in a feast from the tables of –
- RESTORATION for Thanksgiving Southern style and a whole lot of bird with their signature Turducken!
- STONE NULLAH TAVERN for buttery roasted turkey that melts in your mouth. Or,
- THE PAWN for their festive set lunch that’s teeming with Thanksgiving goodness. Order a bottle of the AIX Rosé with your feast. This light, fruit driven Rosé will accompany your meal perfectly from start to finish.
THE DAY AFTER…
Leftovers anyone? The best thing for me about Thanksgiving is the constant noshing that takes place the day after. Folding succulent turkey breast between two slices of soft white bread spread with warm rich gravy and a smooth Pinot chaser is my idea of gastronomic perfection. How do you make use of your Thanksgiving leftovers? If you need some inspiration try these super easy Mini Turkey Pot Pies; an instant meal the whole family will love.
Press rounds of ready-to-bake piecrust into ramekins, prick the dough with a fork and bake at 180 Celsius for around 8 min. Meanwhile, mix in a bowl bit sized pieces of leftover turkey, potatoes, yams, gravy and anything else you fancy. I tend to add some frozen peas for colour and a little extra sweetness. Remove the ramekins from the oven, add the filling and top with more piecrust. Prick the top with a fork and sprinkle with cheese if desired. Bake in oven until the pie is warmed through and piecrust is deliciously golden. Serve immediately with a generous glass of DRY CREEK ZINFANDEL and enjoy!
Have a wonderful Thanksgiving everyone and remember, “Wine makes every meal an occasion, every table more elegant, every day more civilized.” Cheers to you!
To order your wines for Thanksgiving