Pairing food and wine can be a lot of fun, except when there is the looming pressure of wowing guests at the thanksgiving dinner table. Don’t worry, these holiday food and wine pairing tips will exceed your expectations, resulting in a memorable experience for you and your guests.
Classic turkey dinner pairs best with wines low in tannins (which clash with brined foods), high in acidity (which can balance oily or fatty foods), and with moderate to high levels of complexity. Here are our recommendations:
German Rieslings have great versatility, which makes pairing easy. Go for the highest level of quality with the dry 2008 Barth Hattenheim Hassel Erstes Gewächs, a first growth from the Rheingau. It’s a complex,
mineral-driven wine with citrus and stone fruit flavors. $46
Pink wines are not to be feared. Most rosés, in fact, are quite dry. The 2011 Chateau de Segries Tavel Rosé from France’s Rhône Valley (pictured) is a bigger-bodied wine with bone-dry crisp acidity and flavors of strawberries and spice. $18
A Tribute To Grace Grenache from Santa Barbara Highlands 2011, crafted by award-winning female winemaker Angela Osborne, has delicate strawberry and cherry notes followed by a full, lush mouth feel and a finish with hints of spice and soft tannins. $50