For most of us, choosing a single wine for Thanksgiving dinner can be difficult given the variety of foods and flavors. So, I turned to my wine guru – Eric the Wine guy from Mahtomedi Liquor Barrel for some suggestions.
Eric agrees with Bon Appetit magazine that Pinot Noir is the quintessential Thanksgiving wine. It has great acid, low tannin, moderate alcohol and medium to light body. All of these qualities make Pinot versatile with food pairings, it can reach from poultry to your side dishes seamlessly. Sounds like a winner to me!
Montoya Pinot Noir – soft, juicy red fruit with an illusion of sweetness. Rich, long lasting flavors of raspberry & black cherry which leads to a smooth finish.
Meiomi Pinot Noir – rich garnet color with a ruby edge. The wine opens to reveal lifted fruit aromas of strawberry & jammy fruit, mocha, & vanilla. Expressive boysenberry, blackberry, dark cherry, juicy strawberry, & toasty mocha flavors lend complexity & depth on the palate. The well-integrated oak provides a structure & depth seldom seem in Pinot Noir.
But what if your mother-in-law only drinks white wine! Eric recommends serving a Sauvignon Blanc like Kenwood Sauvignon Blanc. He says it’s a Thanksgiving dinner favorite. You’ll find fragrant aromas of white nectarine, honeydew melon, combined with zesty citrus and tropical flavors that give way to a crisp and refreshing finish.
For more inspiration check out my Pinterest Fall Entertaining board it’s filled with beautiful tablescape ideas & delicious recipes – it’s Too Fun!And, for menu/recipe inspiration check out my website and my favorite resource the Williams Sonoma Thanksgiving Guide.
Eat, drink, and be Grateful!