Gobble Gobble!

Just Wine this Thanksgiving!

Thanksgiving can be a tricky table to pair for because everyone has their own specific traditions at Thanksgiving. Some have turkey, others chicken, others salmon, and still others roast. Trust me, the big and bold wine you would pair with a juicy roast beef IS NOT going to pair well with salmon. It’s been tried and it’s awful.

Add to the table your starches and other various add-ons; potatoes, sweet potatoes, green veggies, breads…the list goes on. Incidentally, if you live in Calgary, you NEED to get Glamorgan Bakery Cheese Buns. You will think you’ve died and gone to heaven. They’re a tradition in my family that go back as long as I can remember, 30+ years. Get at least 2 packs because they won’t last long, and make sure to warm them up before serving. Or don’t and they’ll still be delicious.

If a bird is your centerpiece this year, try these wines— A Chardonnay from the New World — with little to no oak. Look for one from California like Mer Soleil Silver unoaked Chardonnay with bright flavours of tropical fruits.

For red fans, try the Ex Nihilo 2013 Pinot Noir from the Okanagan Valley/Kelowna (if you can’t find 2013, ‘12 and ‘10 are equally as delicious!). This PN is one of the best I’ve ever had, full of bright red fruit, silky tannins, and the feel of liquid rubies in your mouth. Simply delicious. As this wine can be tricky to find, you can also opt for a sparkling Shiraz as this hits the mark with all types of wine drinkers. It’s red, it’s sparkling, it’s delicious! Try Bleasdale Sparkling Shiraz.

For the non-bird eaters, salmon has been popping up on Thanksgiving tables for a while. Depending on how it’s prepared will dictate what wine will complement it best. In general, a buttery Chardonnay will do the trick with a buttery prepared salmon dish, or a Pinot Noir from Oregon. Try Wente Vineyards “Morning Fog” Chardonnay or Cornerstone Cellars Oregon Pinot Noir.

For the red meat lovers serving up a juicy roast beef or prime rib, you want to pair it with an equally bold wine. Reds are key with red meat, and the bigger the better (in my humble opinion). The texture and taste of the meat will help even out the big tannins in these big reds, like a Cabernet Sauvignon or a red Bordeaux — try Alexandre Sirech “Le Bordeaux” which covers both! Another option could be an Aussie Shiraz like D’Arenberg’s “Dead Arm” from McLaren Vale.

Keeping the meats in mind, the wines should also complement the side dishes like sweet potatoes and stuffing (opt for a slightly sweeter wine like Willi Haag Riesling). These sweeter wines can throw off the balance of the meat you’re eating, so keep that in mind. Do you pair for the main dish or do you pair for the side dishes? It’s completely up to you and your style preference (or have a little bit of both!).

As for dessert, dessert wines are always a popular choice. This could be an icewine like Inniskillin Oak-aged Icewine with your pumpkin pie to a Port like Gould Campbell’s 2000 Vintage Port with a plate full of chocolates. This port is not delicious on its own but after a bite of chocolate your whole world will be changed.

Happy turkey day to our Canadian friends! Don’t worry America, we got you covered next month ;)