Thanksgiving will be here in the blink of an eye. In addition to planning your feast, why not give some thought to what wines will best complement it? You deserve to drink something that will highlight the countless hours you spend preparing that gorgeous bird with all the trimmings.
I’m a firm believer that you should drink what you enjoy without consideration of the connoisseurs’ rules. Most experts would tell you that white wine is the most appropriate selection with turkey, but with so many health studies extolling the virtues of red, the color white has certainly fallen out of favor.
Regardless of your preference, take an inventory of your buffet table before deciding upon a varietal. The intensity and flavors in the wine should match that of the cuisine. Unoaked Chardonnays match up well with cream sauces and giblet gravy, while Sauvignon Blanc works best with butternut squash, oyster stuffing, Brussels sprouts, and even mashed potatoes. Riesling stands up to spicy foods as well as sweet desserts. Viognier is a fashionable grape of the moment and would be a pleasing, all-purpose choice.
Of the red varietals, Pinot Noir is a safe choice. But keep in mind the cornucopia of delectable and rich options sitting on that groaning sideboard. Zinfandel has deeper flavors to match such fruity dishes as cranberry sauce, and Shiraz/Syrah will bring out the best in that peppery, spicy, and oh-so-rich sage stuffing.