Those interested in pairing the perfect wine with their Thanksgiving meal should note that the task doesn’t have to be complicated. Here are some tips from a sommelier for ideal wine culture and gastronomic experiences this holiday season.
stuffed turkey
Infused with herbs like sage and thyme, stuffed turkey makes a delicious and popular holiday roast. Cranberry and pepperoni ingredients often add depth and richness. Consider pairing it with a medium-bodied white wine like Greco, which has refreshing acidity and subtle fruitiness that complements the flavor of the turkey without overpowering it. Alternatively, a light-bodied red wine like Pinot Noir, with delicate fruity aromas and earthy undertones, pairs perfectly with the herbal and savory elements of the dish.
fried turkey
For fried turkey, a refreshing white wine (such as Marsanne) or a light-bodied red wine (such as Barbera) will complement the rich, unctuous texture of the dish. The high acidity of these wines will cut through the oiliness, while their fruity notes will balance the salty, slightly sweet flavors from the brown sugar rub. Sparkling wine can also be a refreshing pairing choice.
Candied Yams
This sweet and tender dish is made by roasting sliced yams and coating them generously with brown sugar and cinnamon. The yams are roasted until tender and caramelized, creating a delightful contrast of textures—a crisp, smooth exterior and a smooth, creamy interior. A comforting side dish. The sweet and earthy flavor of candied yams roasted with brown sugar and cinnamon pairs perfectly with the aromatic and floral notes of Alejandria musk, a white grape variety known for its sweetness Known for its aromatic properties. Alternatively, the red grape Nerello Mascalese has bright acidity and red fruit aromas that complement the caramel sweetness of the dish and provide a refreshing contrast.
Sweet Potato Mashed
This creamy comfort side dish is made by boiling or steaming sweet potatoes until tender and then mashing them with butter, chicken broth, and salt to create a smooth, fluffy texture. The rich butter and salty stock enhance the potatoes’ natural sweetness, creating a delightful balance of flavors. Creamy and sweet sweet potato puree, simmered in butter and chicken stock, pairs well with white Alejandria Muscat or red Mascarpone Nerello. The floral aroma and subtle sweetness of the Moscatel complement the richness of the dish, while the high acidity and red fruit flavors of the Mascara Nerello cut through the smooth texture of the potatoes, creating a balanced and enjoyable pairing.
baked potatoes
This simple yet delicious side dish consists of potatoes cut into wedges or cubes, sprinkled with olive oil and salt, and roasted in the oven until crispy on the outside and tender on the inside. Roasting at high temperatures brings out the potatoes’ natural sweetness while creating a satisfying crunch. Wine Pairing For roasted potatoes seasoned with olive oil and salt, a refreshing white wine (such as Cortese) or a light-bodied red wine (such as Pinot Noir) is a good pairing. Cortese’s high acidity and citrus flavors cut through the richness of potatoes, while Pinot Noir’s earthy and red fruit flavors complement the salty, roasted notes. Both wines have a balanced structure that doesn’t overwhelm the simple yet satisfying dishes.
American Cornbread
Cornbread is a classic baked dish made from cornmeal, eggs, milk, sugar and salt. Whisk the batter until smooth and bake until golden brown. The resulting bread has a slightly sweet flavor and a soft, crumbly texture. Cornbread is often served as a side dish or enjoyed on its own right out of the oven. The sweet and savory flavors of cornbread, made from cornmeal, eggs and milk, pair perfectly with the aromatic and floral notes of Muscat Alejandria, a white grape variety. The sweetness of the wine complements the subtle sweetness from the sugar, while its light body balances the soft crumb of the bread. Alternatively, red grape Agiorgitiko has a medium body and fruity character that provides a pleasant contrast to the richness of the cornbread.
grilled corn
This is a simple yet delicious dish made by cooking fresh corn on the cob over an open fire. Corn is usually brushed with a mixture of butter and olive oil and seasoned with salt to enhance its natural sweetness. The high heat of the grill caramelizes the nuts, creating a lightly charred smoky flavor and a tender, juicy texture. Grilled corn has a smoky, buttery, slightly salty flavor that pairs well with a crisp white wine like Malvasia. This wine is light-bodied and has refreshing acidity that cuts through the richness of the butter and complements the sweetness of the corn. Alternatively, a light-bodied red wine like Pinot Noir, with its delicate fruity aromas, can also enhance the flavor of the barbecue without overpowering the dish.
Roasted Brussels Sprouts
This is a delicious and savory dish of halved Brussels sprouts roasted with garlic, onions and olive oil until tender and caramelized. Roasting at high temperatures brings out the natural sweetness of Brussels sprouts while creating a slightly crispy texture on the outside and a soft, tender interior. Roasted Brussels sprouts pair perfectly with Sauvignon Blanc, a refreshing white wine with herbaceous aromas that complements the earthy flavors of the vegetables. Sauvignon Blanc’s high acidity cuts through the richness of the olive oil and balances the saltiness of the dish. Alternatively, a light-bodied Cabernet Franc has a subtle spiciness that enhances the garlic and onion flavors, while the effervescence of the sparkling wine refreshes the palate between bites.
Dessert tart or tart
When it comes to fall desserts, apple pie is a timeless classic. The combination of crispy crust and sweet spiced apples captures the essence of the season. Pears, pumpkin, or berries are also great options for highlighting fall flavors in dessert creations. Fall dessert pies and tarts are often sweet, but not overly so. Roasted fruits and spices pair perfectly with aromatic, slightly sweet wines. Moscato d’Asti or late-harvest Gewürztraminer are perfect choices, with just the right amount of sweetness and a hint of spiciness to complement the dessert.
“Spicy” wine
Viticulture expert Sylvia Ba says “spicy” wines are also perfect for Thanksgiving. Spicy in wine is an interesting characteristic that can enhance a wine and add complexity. The feeling is similar to the heat of cayenne pepper or the warmth of cinnamon. When we talk about spicy wines, we mean wines that evoke a warm and tingling sensation in the mouth, like certain spices.
When it comes to pairing wine with food, the key is to complement and balance the spiciness of the wine with the right dish. For example, pairing Syrah with pepper-crusted meats, Thanksgiving staples like turkey and ham, can enhance the black pepper notes in the wine and create a cohesive flavor experience. Gewürztraminer pairs well with dishes that have a hint of sweetness and mild spices, such as honey-glazed clove ham. The ginger spice in the wine enhances the overall richness of the dish. Likewise, Zinfandel pairs well with hearty, smoky dishes like smoked turkey, where the clove and pepper notes in the wine complement the smokiness of the meat.
Spicy white wines, such as Grüner Veltliner or Gewürztraminer, pair well with turkey stuffing, which often has a complex mix of sweet, sour, salty and spicy elements. balance. They’re also great with dishes with sweet or mild spices, such as sweet potato casserole or butternut squash puree, which help accentuate the spicy character of the wine.
What is spicy wine?
When we talk about spicy wines, we mean wines that evoke a warm and tingling sensation in the mouth, like certain spices. This spiciness can manifest itself in many forms. For example, a peppery wine can evoke the sharp bite of black pepper or the subtle spiciness of white pepper. On the other hand, a wine that exudes baking spice flavors might reveal the sweetness and warmth of cinnamon or nutmeg, adding a familiar note to its profile. Other wines may evoke the slightly sweet and woody notes of cloves or ginger, adding another layer of spiciness.
Certain wines are known for their spicy flavors. For example, Syrah is the most common spicy wine known for its black pepper flavor, especially wines from regions like France’s Rhône Valley or Australia’s Barossa Valley. Meanwhile, Grüner Veltliner, the iconic Austrian white wine, showcases the spiciness of white pepper, making it stand out among the white wines. Gewürztraminer is exotic and aromatic, often with ginger-like spiciness, as well as floral and lychee notes. In fact, “Gewürz” means “spicy” in German. Zinfandel, on the other hand, is a rich and often fruity red wine that can exhibit a range of spicy characteristics from cinnamon to clove, depending on the region and winemaking style.
The spiciness of wine can be attributed to a variety of factors, primarily grape variety and winemaking process. The spiciness inherent in certain wines often comes from the grape variety itself, due to the presence of specific chemical compounds in the grapes.
Rotundone is the main aroma compound responsible for the peppery flavor in wine. Cylindrone is found in grape skins and is particularly prominent in varieties like Syrah and Grüner Veltliner, making the wine feel spicy and adding a layer of complexity to its flavor. Likewise, 4-vinylguaiacol is known for its clove-like aroma and flavor. It is more common in wines made from grapes with higher phenolic content and is affected by the grape variety and growing conditions.
In addition to the grape variety, the winemaking and aging processes also play an important role in developing the spiciness of wine. One of the key factors here is the use of oak barrels. When the wine is aged in oak barrels, it takes on additional spicy characteristics. The type of oak, degree of toasting and aging time all affect the final taste. For example, American oak tends to give off more vanilla and coconut notes, while French oak can bring out subtle spice notes like clove and cedar. The interaction between wine and wood can create complex flavors that enhance the overall spiciness of the wine.
Spicy in wine is a multifaceted, fascinating characteristic that adds depth and excitement to the wine. Whether it’s the peppery notes of Syrah or the warm ginger notes of Gewürztraminer, spicy wines bring more complexity to the wine and add interest to the overall tasting experience.
Whether it’s spicy wine or otherwise, choosing the perfect wine to pair with your Thanksgiving meal can enhance the dining experience and complement the rich flavors of the holiday meal. Whether you’re serving roast turkey, savory stuffing, or a variety of side dishes, the right wine can balance and enhance the flavors of each dish. Carefully selected wines make every festive dish a delicious journey
By the viticulture experts of “VinoVoss”—— Artificial Intelligence Sommelier Smartphone App and web-based Semantic wine search and recommendation system developer better artificial intelligence. The user-friendly online platform selects the perfect wine for any occasion, every time, assisted by highly advanced artificial intelligence. learn more exist www.vinovoss.com.
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