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Wine of the week: Thanksgiving wine tips
Local expert helps you pick your next sip
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Thanksgiving is upon us, and it's time for me to answer one of the questions I'm asked most frequently: What wine will go with such a diverse meal? This year I've decided to make suggestions for white, red and sparkling wine, as well as beer and spirits. It always is a good idea to keep a little extra wine on hand, seeing as how this is the beginning of the holiday season and there likely will be a call for a bottle in the near future. You get a little more than five glasses of wine out of one bottle, so plan accordingly. Please remember to serve and consume responsibly.
WHITE WINE
When it comes to white wine, chardonnay is the universal crowd pleaser. Steer away from oaky, buttery ones. The 2006 Robert Mondavi Napa Valley chardonnay ($20) delivers apple and stone fruit flavors with just a hint of vanilla crème notes, and will work perfectly with turkey and duck. The 2006 Fetzer Vineyards Gewurztraminer ($16) has loads of spicy clove and nutmeg notes with just the right amount of orange spice and baked apple flavors to match almost anything you'll be serving on your Thanksgiving table.
RED WINE
You also will want to have a few bottles of red wine on hand. If you are serving just turkey, you will want a lighter red that won't overpower the flavors of the bird. A great wine I recently came across was the 2005 Maison Bouachon "Le Tiare du Pape" Chateauneuf Du Pape ($35) from France. It is packed full of subtle, dried fruit notes perfectly balanced and structured against the right amount of acidity and nuttiness. If you are looking for a heavier wine, try the 2007 Lindemans Bin 55 Shiraz Cabernet ($8), a blend of 60 percent shiraz and 40 percent cabernet. It displays aromas and flavors of plum, allspice and jammy, dark fruit and lingers on the palate without allowing any one flavor to overpower the others.
SPARKLING WINE
Looking for a wine to start the meal off with a pop? Pick up some Mumm Napa Brut Rose ($24) from California, a blend of 85 percent pinot noir and 15 percent chardonnay. It is packed full of delicate flavors you usually find in a much more expensive bottle of bubbly. The aromas and flavors of wild strawberries, ripe cherries and plums are balanced with the yeasty bread crust finish -- a classic flavor profile. If you are looking for a sweet finish to your meal, try Dow's Trademark Finest Reserve Porto ($20) from Portugal. Aromas of dried raisins and cherries glide into flavors of toffee, black plums and licorice. This wine will work with chocolates and heavier desserts.
BEER AND SPIRITS
In addition to wine, don't overlook beer or spirits. We came across a couple of great beers that would be a great addition to any holiday table. Samuel Adams Hallertau Imperial Pilsner ($10, four-pack) has a great golden color that leads to a flavor explosion of dried citrus zest. The medium bitterness is balanced by a hint of earthy creaminess, and the flavor of toasted hops lingers nicely on the palate.
The second beer we tasted was Abita Jockamo IPA ($9, six-pack). Its dark color and great creamy head lead into a flavor explosion of toffee, smoked hops and a hint of mint, all with a low bitterness.
Two notable spirits recently entered our tasting room. Pama Pomegranate Liqueur ($25) is a mixture of pure pomegranate, vodka and a touch of tequila. It is great in martinis or mixed with juices, and is refreshing on the rocks.
The other great cocktail we tried was Dooley's ($20), a cream-based toffee treat. It has about one-third of the calories as similar after-dinner drinks, and was not as heavy. Loaded with subtle toffee notes and a great creaminess, it is a great treat for any occasion. A glass by the fire is a wonderful way to unwind after a long day.
Lain Bradford of Beaufort is a wine writer and reviewer who has achieved his first level master sommelier certificate and is working toward his Certified Wine Educator degree. He only writes about wines that are available in South Carolina and Georgia.
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