Which wine should you serve with for Thanksgiving?
20 Nov, 12 / 
The specialists at Southern Spirits often get asked the same sorts of questions and one of them, especially at this time of year, is what types of wine should be paired with the Thanksgiving feast. There are so many things to worry about when trying to get a menu ready, coordinate travel schedules, clean the house and make sure your shopping gets done. After reading this there will be one less thing on your to-do list. After 20+ years in the business we have answered this question by exasperated hosts 100 times over. Never fear, here is the answer:
There is a motto “if it grows together, it goes together”. The understanding is that foods and wines have evolved together so in regional areas, if you produce whites, then go with that. A buttery Chardonnay that has a bit of toasty oak pairs beautifully with mashed potatoes and gravy. Alternatively, if you are in the California red area, go with a nice light body and soft on the palate Pinot Noir.
If you really want to show your guests that you have planned out a well-rounded feast, think about serving different wines to match the courses.
When you bring out the delicious turkey, make sure everyone has the lighter-bodied Pinot Noir. This holds up to the rich dinner with finely tuned flavors and balanced acidity, which keeps the palate refreshed and wanting another taste. We have Adelsheim, Evesham Wood, Daedalus and Rex Hill, which are all very good bottles that are priced in the low to mid $20.00 range.
Once they need to freshen up their drink, serve them a blended white to help bring down the salt from the mashed potatoes, green beans and macaroni and cheese. They are very aromatic and clean with exotic fruit flavors. We recommend Pine Ridge Chenin/Viognier and Brooks Amycus and are perfectly priced at $12.99 cash and $14.99 cash, respectively.
It’s amazing how much the food will pop in flavor with that contrast. The wonderful benefit of drinking wine with such a heavy meal is that it doesn’t add to the bulk in your stomach. It’s such a nice pairing with pounds of food.
Now the end is near, most have saved room for some dessert. What would Thanksgiving be without pumpkin pie?? No Thanksgiving I would ever know. So here is where we pair a Moscato with our pies. It’s sweet, creamy and fruity but not so sweet it kills the desserts.
So the answer to this question? It depends on what you are making and how many types you want to serve. Either way, you are going to need a bottle to yourself after the last dish is put away. This year, I am thankful that wine exists so it can take my mind off of the inlaws.
