The annual Celebration of the National Bird is upon us! Yes, Thanksgiving is just around the corner, and that means cooks and guests around the country are digging out their recipes and starting a list of foods to serve or bring to the festive meal.
What about the wine? Tired of the same tried-and-true oaked California chardonnay? Here are three suggestions for wine to mix it up a bit this holiday season and stay within a budget.
- Cava – Sure, you’ve heard of Prosecco, the popular Italian sparkling wine, but just across the Mediterranean you’ll find high-quality, modestly priced Spanish wine actually made in the Traditional Method, like Champagne. Cava’s three classic wine varieties are Macabeo, Xarel-lo, and Parellada, all whites. Recently, other varieties, such as Chardonnay and Pinot Noir, have been permitted as well. To me, turkey, gravy, and stuffing just scream for a yeasty Moet, my favorite Champagne. I’m unwilling to pay the $50-60 per bottle, though. Cava is known for being both yeasty and a little smoky, with a good degree of acidity and subtle aroma. Most Cava is Brut (dry). Plus, you’ll pay under $20 per bottle. Good deal!
- Gewurztraminer – Gewürz is the German word for “spice.” If you’d like to put a little spice into your Thanksgiving meal, I strongly recommend this full-bodied, pungently aromatic white wine. Think sweet baking spices and you’ll know what I mean. Some of the best Gewurztraminer is produced in the Alsace region of France. Closer to home, you’ll find slightly more acidic, but just as floral Gewurtztraminer from the Finger Lakes region of New York State. I noticed a 2016 Dr. Konstantin Frank Gewurtztraminer in the Pennsylvania state store for $17.99 a bottle. Other excellent Finger Lakes producers are Sheldrake Point and Fox Run Vineyards. Just be careful when buying white wines to avoid purchases older than about three years. For Sauvignon Blanc, stay within the last two vintages. Most white wines just don’t last long in the bottle.
- Pinot Noir – Yes, you can serve and drink a light and even medium-bodied red with poultry! This is especially true about a Thanksgiving turkey because of all the trimmings that lend richness (and fat) to the meal. A delicate Pinot Noir is a perfect choice. My go-to wine region for Pinot Noir is the Willamette Valley of Oregon. These cool-climate wines typically show medium to high acidity, red berry aromas, and a touch of earthiness. I spotted a Centerstone Pinot Noir in the state store for $19.99, and an intriguing, Amity Vineyards White Pinot Noir at the same price. Another notable wine region for Pinot Noir is Marlborough, New Zealand. The state store currently is selling several New Zealand brands under $20.
Whatever your selection, I hope your wine complements the meal and adds to the festiveness of the day. Please leave to comment to share your thoughts and reactions.
Happy Thanksgiving!