are not talking turkey. Change has come to America and
anything is game for the table in terms of food for the
adventurous - Asian dishes juxtaposed with modern variations on
classic American Thanksgiving fare perhaps? A cornucopia of
foods, sweet and savory, the wild, luxuriant mingling of flavor
and texture. Stuffing and cranberry sauce, the side dishes
that could span the globe in terms of culinary origin. The
only certainty is an abundance in the miscellany at the table.
question really becomes what to drink with all this. What
one should be looking for are wines with wonderful acidity and
some structure that are able to stand up to all the different
flavors at the table. What doesn't quite work are wines that
are all about big, sweet fruit flavors and too much oak with no
crispness or vitality. Unfortunately, that rules out most
California reds. In general, whites are a better choice as
they tend to have more acidity than reds, and can hold their own
with all the flavors on the plate.
few wines at various price points that we think might work at the
Geyser Peak Sauvignon Blanc ($10.99)
This Californian Sauvignon has notes of pungent gooseberry and
lively citrus fruits, and is backed up by bright acidity.
Félines Jourdan Picpoul de Pinet ($12.99)
This white wine from the South of France is all about white
flowers, lemon, and has amazing minerality and acidity. Picpoul
in the regional dialect means "lip-smacking". This
wine is floral and fruity with a refreshing acidity that offers a
delicious counterpoint to all the richness at the table.
Jean-Paul Brun Morgon les Terres Dorées ($16.99)
If you are going red, we suggest going with a wine from one of the
villages in the Beaujolais region of France. That does mean
foregoing the Beaujolais Nouveau, however. This wine from
the town of Morgon has layers of cherries and dark fruits, all
balanced by racy acidity that keeps your palate nicely refreshed.
Champagne Moutard Brut Grande Cuvée ($32.99)
Champagne is one of the most versatile wines out there. It
has the fruitiness, acidity and structure to hold up to almost all
foods (even the spiciest dishes!). This champagne offers
tons of dry lemony and yeasty notes, ending with a zingy acidity
and a mouthful of structure that nicely complements almost
anything that might be at the Thanksgiving table.
Robert Abood contributed to this piece. He can be found at:
Ramblings on Wine and Food