Never is a wine choice more important than when you are bringing it to Thanksgiving Dinner with new people, like future In-Laws or even new friends & co-workers. Or worse, serving a wine at your first try at cooking Thanksgiving for your In-Laws. It’s like you’re on stage screaming, ‘Please judge me on the bottle of wine I brought.” Or, maybe you’ve just struggled over the years with finding wines that are just ok with turkey – and now you’re ready for something better.
That’s why people Google wine reviews and that’s why I’ve been drinking my way through the wine department one bottle at a time. Just for you. Your welcome.
So, based on all the information on the internet, I can deduce that ALOT of people have trouble pairing wine with Thanksgiving dinner. I weeded through all the information available on the subject so you don’t have to, here is the simplified info that’ll help you get compliments on your wine choice this year:
What Wine Goes With Turkey?
Courtesy: Thumbs Up Wine Food Pairing
To help ease the stress of the holiday, here are some recommendations for wines that will make you the toast of the table:
2012 Canoe Ridge Reserve Chardonnay – Oaky – $7.99 ($24.99 elsewhere)
2013 Michel Schlumberger Chardonnay – UnOaked – $4.99 ($16.99 elsewhere)
- Chardonnay is always a safe bet. A fuller-bodied wine will stand up nicely to the rich dishes on your dining room table. A great California Chardonnay with a bit of toasty oak in it definitely fits the bill with its round mouthfeel and slight creaminess, which just begs for some buttery mashed potatoes and gravy. If you’re not a die-hard fan and usually dislike Chardonnay, go for one that’s un-oaked, which will allow more bright, appley and citrusy fruit to shine through while the grape’s full body will still satisfy. ~source
Rocks! Stepping Stone North Coast Blends
2012 Red Blend – $3.99 ($14.99 elsewhere)
2013 White Blend – $3.99 ($17.99 elsewhere)
- Blended Reds – These are blended to take the best qualities of different grapes and make them compatible with a variety of foods. You will generally find Cabernet, Merlot, Zinfandel and Shiraz in the blend. ~source
- White Blends – These often pair well with a number of dishes, and can please those who like both sweet and dry wines. ~source
2013 Bay Leaf Pinot Noir -California – $5.99 ($18.99 elsewhere)
2013 Passages Pinot Noir -California – $5.99 ($19.99 elsewhere)
- Pinot Noir – The Go-To red wine for the perfectly roasted turkey. Pinot Noir is the darling choice for poultry as a light red wine. Since the US just had 2 awesome vintages in a row (2012–2013), you’ll luck out on value Pinot Noir this year. ~source
2012 Abbeycourt Cotes-Du-Rhone Reserve – France – $5.99 ($13.99 elsewhere)
- Rhone – If you’re having smoked turkey, choose this bolder red. The smoked turkey flavors are rich and somewhat sweet. You’ll need a stronger wine to hold up to it. The combination of 3 varieties, –Grenache, Syrah and Mourvédre,– make up the blend. Because of the mishmash of varieties, you’ll taste both red and black fruit flavors and find a range of medium to full-bodied flavor. These wines are a perfect match for a rich piece of meat because of their complexity. And yet, they are still light enough for poultry. ~source
2011 Gusher Zinfandel – Lodi – $3.99 ($12.99 elsewhere)
2013 Cline Zinfandel – California – $3.99 ($9.99 elsewhere)
- Zinfandel – This is the classic turkey pairing wine for 2 reasons: for one, it’s a variety with a long history in America and two, the flavors of raspberry and sweet tobacco are an ideal match for rich darker or smoked turkey meat. It also will do great alongside a honeybaked ham. Zinfandel tends to be much more fruit-forward which is why is does well with sweet meat. The best Zinfandels generally hail from these 5 regions: Sonoma, Napa, Lodi, Santa Barbara and the Sierra Foothills. ~source
2010 Gergenti Sangiovese – Sicily, Italy – $9.99 ($14.99 elsewhere)
- Sangiovese – Love bone-dry savory wines? From Tuscany and Umbria, Sangiovese-based wines have notes of tomato, cherry and leather along with an earthy note of terra-cotta. Expect tingling acidity and moderately high tannin that will compliment homemade gravy like a dream. The original Sangiovese wines were very rarely aged in oak which means they’ll be anything but a vanilla bomb. In short, they are a savory wine lover’s dream. The 2010 vintage was awesome for Sangiovese. ~ source