|Let’s face it Thanksgiving Dinner has a lot of flavors going on....salty gravy, spicy stuffing, tangy cranberries and sweet sides like marshmallow covered sweet potatoes. It is difficult to pair with wine, but not impossible.
We chose several varietals that will pair well with a typical Thanksgiving meal. Choose one within your price range.
Nik Weis Riesling QBA,Mosel, Germany 2012
Riesling Highly aromatic, acidic, tart and slightly sweet. Pairs well with spices like ginger, clove, cinnamon and allspice. Serve "fridge cold". (44-57 degrees)
(DABC# 917831) $9.99
Sparkling Wine Great as an aperitif, but also complements and cuts through high fat, creamy or fried foods. Serve "ice cold". (38-50 degrees)
Rosé Because it falls between the extremes of white and red wine, rosé is very versatile with food. It is fresh and acidic. Fruit tends toward strawberry, raspberry and citrus. Serve "fridge cold". (44-57 degrees)
(DABC# 917314) $19.99
Light bodied, medium tannin and fruity wine. Pairs well with light meats like turkey, roasted vegetables and spices like ginger, rosemary, clove, nutmeg and cinnamon. Serve "cool" (53-63 degrees)Predator Zinfandel, Lodi, California 2011
(DABC# 496600) $12.99
Pinot Noir Aromatic, medium to light bodied, medium- light tannin, medium-high acidity. Serve cool to the touch. The acidity in the Pinot will cut through the fatty-earthy dishes served for Thanksgiving. Serve "cool to the touch". (63 degrees)