As expected, everyone is bustling to get their articles about the best wines for Thanksgiving written. I maintain my philosophy that having multiple bottles of wine available for all your guests is the best (and sometimes easiest!) policy. Why take on the stress that is finding the Holy Grail of turkey day wines?
And certainly white wines are some of the best choices when it comes to playing nicely with a whole table full of flavor. When in doubt you can always grab a Riesling and almost be guaranteed that it’ll taste good with turkey, stuffing, sweet potatoes, and even pumpkin pie. All else aside though, if you love Pinot Grigio with just about everything, then have at it. Food and wine pairing can be important, but if it doesn’t taste good to you personally then who cares?
I’ve actually published reviews and some vegetarian food pairing suggestions in Willamette Valley Life Magazine and on Palate Press. You can find links below to read the full articles, but here I’ll share the notes I took on the white wines I chose to include. They’re all from Oregon (I’m starting to feel really biased!), so please let me know what whites from Washington, Idaho, or British Columbia make it onto your table this week.
Adelsheim Vineyards 2008 Caitlin’s Reserve Chardonnay, Willamette Valley ($40)
Dried yellow grass in color and stewed yellow apple, vanilla, and clove on the nose. Full bodied with flavors of lemon zest, apple, hazelnut, and oak. Highly recommended as a pairing with savory dishes, which bring out the more subtle fruit notes of the wine. (www.adelsheim.com)
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Seven of Hearts 2009 Chatte d’Avignon Viognier-Roussanne, Columbia Valley ($20)
Golden yellow color with a nose that offers fragrant aromas of orange blossom, tropical fruit, and yellow apple. The full texture lingers as flavors of peach, candied citrus, and honeysuckle develop. Pairs well with roasted squash, and while this wine is dry it would also be a great compliment to a rich pumpkin pie. (www.sevenofheartswine.com)
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Anne Amie 2009 Cuvée A Müller-Thurgau, Willamette Valley ($12)
Brilliant golden yellow in color with fruity aromatics including Golden Delicious apple, fresh pineapple, and canned pears. Somewhere between dry and off-dry with medium acidity and further fruity flavors. Apple, pear, lime, and candied citrus peel. The perception of sweetness is a nice balance to the any dish that has some spiciness. (www.anneamie.com)
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Vidon Vineyards 2009 Pinot Gris, Willamette Valley ($20)
Straw yellow in color and boasting a nose with aromas of pear, orange peel, melon, and hay. The bright acidity and fruit flavors compliments savory components, leading to a creamy round finish. Recommended with sweet potatoes or yams. (www.vidonvineyard.com)
My articles on food and wine pairings for the holiday
Willamette Valley Life Magazine – Wines to Accompany a Vegetarian Thanksgiving Celebration
Palate Press: The online wine magazine – A Northwestern Vegetarian Thanksgiving
We served Pinot Gris from Vista Hills winery and reisling from Trisateum. Both amazing whites from Oregon