Have a Sparkling Holiday: Wines for Your Feasts

There are so many flavors and textures of food in a typical Thanksgiving meal that it can be hard to know what wines are best for pairing. Some hosts offer a variety of wines to please all their guests, others offer one wine to carry throughout the meal. It’s a matter of personal preference what you decide to do, but there are some wines that make the pairing easier.

If you choose to serve one type of wine throughout the meal, Champagne or sparkling wines are a good choice. Sparkling wines are elegant and festive and very food-friendly, going from aperitifs to dessert.

Wines to try:

BISOL JEIO PROSECCO (Veneto, Italy): Bright aromas of green apple, notes of citrus, peach, apricot and bananas. Elegant, fresh and crispy, but not too light.

BISOL JEIO PROSECCO ROSÉ (Veneto, Italy): This elegant rosé has a delicate color, a complex bouquet on the nose, scents of rose, and hints of fresh fruit and lychee. Harmonious with well-balanced acidity.

BILLECART SALMON BRUT ROSÉ CHAMPAGNE (Champagne, France): A gorgeous rosé Champagne, with amazing finesse and great intensity. A fresh, elegant blend of Chardonnay, Pinot Meunier, and Pinot Noir. It is medium-bodied, sparkling with aromas of sliced strawberries, raspberry, orange peel and honeysuckle.

If your preference is red wine, choose light-bodied reds, low in tannins, that have enough fruit and acidity to complement the food without being overwhelming.

Wines to try:

Pinot noir is a traditional favorite. It is very versatile. With its earthy, spicy flavors, it shows well with turkey and stuffing.

FLEUR de PINOT NOIR CALIFORNIA CARNEROS SELECT (Los Carneros, California): This delicious Pinot Noir shows a brilliant ruby color, with aromas of pomegranate, bright red fruit, and hints of spice. It is soft and supple with good acidity and structure. A good value!

HARTFORD COURT PINOT NOIR (Russian River Valley, California): Wine Advocate describes “notes of black cherry, kirsch, and mulberries, medium to full-bodied, ripe juicy black and red berry flavors supported by soft tannins, finishing with a lovely red berry kick.”

Beaujolais and Cru Beaujolais are also very good pairing choices for Thanksgiving meals. Made from Gamay grapes, Beaujolais is similar to Pinot Noir: both are typically lighter in body, with soft supple tannins, and very food-friendly.

TERRES DOREES BEAUJOLAIS L’ANCIEN (Beaujolais, France): This wine is 100% Gamay, owned and made by Jean Paul Brun. This organically farmed wine is from older vines that are hand harvested. View from the Cellar’s take: “…beautiful red fruity bouquet of cherries and cranberries. The wine is bright, full, and complex, with a lovely core of fruit, a touch of tannin, a long focused complex finish. A superb vintage!”

Many people like to serve Zinfandel with their Thanksgiving feast. Zinfandel is a good choice for those liking a bit fuller, richer wine than Pinot Noir.

DANCING CROW VINEYARDS ZINFANDEL (Lake County, California): This pretty Zinfandel includes fruit from 120-year-old vines, creating a wine with tart cherry aromas and robust bramble fruit flavors, all backed by a fresh finish. This great-valued Zinfandel will not overwhelm the Thanksgiving meal.

HARTFORD COURT ZINFANDEL (Russian River Valley, California): This is a blend of old-vine, dry-farmed, low-yield Zinfandel. Bright natural acidity and vibrant fruit with blueberry, raspberry, nutmeg and mocha flavors. A wine with bright fruit and supple tannins. All Hartford Court wines are made in a beautifully elegant style.

For those who prefer white wines, look for crisp wines with good balanced acidity, such as Sauvignon Blanc, Viognier, Gruner Veltliner, Pinot Grigio, and Albarino.

Wines to try:

DEEP DOWN SAUVIGNON BLANC (Marlborough, New Zealand): “2020 boasts hints of crushed graphite, stone fruit, and mixed citrus on the nose,” according to Wine Advocate. “Fuller and richer in the mouth than many other New Zealand Sauvignon Blanc. It hints at honeyed grapefruit, features a fine silky mouthfeel and it wraps with a lithe, lingering grapefruit finish.”

DOMAIN JANINE ET DOMINQUE CROCHET SANCERRE (Loire, France): A bright fresh wine with flavors of lemon, fresh grass, and hints of bell pepper. The palate is quite full, yet fresh and zippy at the same time. Mineral and chalk notes give lift to the easy-going fruit flavors. Sancerre pairs exceptionally well with green bean casserole, Brussels sprouts, and roasted asparagus.

ANDRE FELICI CASTELLI DI JESI VERDICCHIO (Marche, Italy): A crisp and clean fresh white, with bright citrus flavors, white flowers, and bright mineral undercurrents. Pure fresh and bright. A great palate cleanser!

RAFAEL PALACIOS LOURO GODELLO (Galicia, Spain): In 2004, Rafael Palacios took over this property. He introduced organic practices and rejuvenated the soil. The wines have had increasing complexity and pizazz. This wine is light and creamy with flavors of orchard fruit, citrus, white flower, and honey. A beautiful wine with great freshness and minerality along with a salty finish.

STAGS LEAP VIOGNIER (Napa Valley, California): Bright and refreshing with crisp acidity. Notes of apricot, honeysuckle, peach, pear, and lychee. This is a richly textured, creamy wine with a great flinty minerality. Viognier pairs well with poultry, ham, lobster, seafood, and pork.

No matter what your choice – red, white, rosé or sparkling, perhaps a combination – the real choice is to drink what you enjoy! Have a wonderful Thanksgiving and holiday season!

Please drink responsibly.