Everybody’s favorite holiday is a time to get together with loved ones and friends to give thanks for what we have. In my case, I usually gather with just a few close family members, and I tap my own cellar for special wines. But I will also recommend more affordable wines that I would buy if I were getting together in a large family/friends setting.
I always begin every festive occasion with Champagne, and Thanksgiving is as festive as it gets. With appetizers and first courses, I start with a good Blanc de Blancs Champagne, such as one from Deutz, Pol Roger, Bruno Paillard, or Louis Roederer; Bruno Paillard’s is particularly dry.
I’ll often go with a second bottle of Champagne to continue with first courses. I particularly recommend Charles Heidsieck’s Brut Reserve, Gosset’s Grande Reserve, or Bollinger’s Special Cuvée.
If I were providing a less expensive option for large gatherings, I’d go with a California brut; the non-vintage Roederer Estate is excellent, and a great buy at under $25. If you plan to begin your Thanksgiving dinner with Italian antipasti, consider Prosecco, a tasty, well-priced bubbly (most under $20) that pairs so well with this food.
For your main course, whether it’s turkey, duck, or pork, I’d go with white Burgundy and red Burgundy; some will prefer the white, others the red, but both match up well. Many decent white and red Burgundies are available for under $35, especially those from the Côte de Beaune. A simple Bourgogne Blanc or Bourgogne Rouge from a top producer, such as Domaine Leflaive or A & P de Villaine, would be excellent.
An alternative to red Burgundy could be a good California Pinot Noir, such as one from Hartford Court, Williams Selyem, or Littorai. These producers–all from Russian River Valley in Sonoma–make outstanding, well-balanced Pinot Noirs that are not overly fruity.
Some of my colleagues will mention Beaujolais, red Zinfandel, Riesling, or Gewürztraminer to accompany turkey, but I don’t think that any of these wines pair well with the bird. But that’s my palate; we’re all different.
I like to end the dinner with tawny port (doesn’t need decanting) or a good Madeira. The Madeira would go especially well with pumpkin pie. The port would be excellent with nuts, cheese, or chocolate.
This column is making me hungry. Happy Thanksgiving!
5