The easiest part of Thanksgiving is the food. Everyone can find something they like to eat at the table, a dish they can contribute in making, or even more likely a favored dish that you wait all year for, but what do you drink with these delicious dishes? As a hostess it?s even harder to decide what the most appropriate and complimentary wine is to serve with dinner, especially when you are offering your guests so many different dishes or courses. If you are lucky enough not to get out of hosting the belly busting main event, being a good guest and bringing the perfect bottle of wine to the dinner tab;e can be just as intimidating. Luckily we have Bob Barrett, certified wine expert?of Jet Wine Bar, who graciously welcomed us to their Tuesday Tasting: Talking Turkey.
There are four main categories to consider when choosing wines for Thanksgiving. There?s your meat category, vegetable category, root vegetable or starch category, and dessert (most importantly). Although many people have been taught that white wine is always served with poultry, Bob has shown us the light!
The first wine Bob recommnend pairs well with many items found on the table?around the turkey, especcially root vegetables, bitter foods, and creamy or buttery notes.
WINE: Domaine Andrew Ostertag Muscat Fronholz 2009
This muscat is not near as sweet or heavy as a typical moscato. It was light, dry and went very easily with soft cheeses. This wine brough out the bitterness in our brussel sprouts in my opinion, but paired well with the? vegetable and would most likely go very nicely with other cruciferous vegetables. Bob also recommends a Fino Sherry here.
Next, we focused on a wine that paired well with buttery foods that are fattier, and more rich in flavor such as, sweet potatoes, hard cheeses, and?dark turkey meat.
WINE: Domaine Kuentz-Bas Riesling ?Cuvee Tradition? 2010
As a rule Riesling is a crowd pleaser. Its slightly sweet, delicate flavor is liked among most palettes and pairs well with a variety of foods. As a bit of a wine novice this was a terrific glass of wine to start with and enjoy at a holiday event while relaxing, socializing and snacking.
The third vino of the night was a light, bright, fruit-forward red wine, known as a Beaujolais.
WINE: Domaine Damien Dupeuble Beaujolais A.O.C. 2010
The Beaujolais compliments the turkey very well as it has a fruity flavor and subtle sweetness much like turkey?s good friend cranberry sauce. This wine can very easily be sipped with a variety of foods on the Thanksgiving Day dinner table, and is an affordable option that is sure to be well received among most guests. Also, if you like your red wine cold this would be delicious cold as well.
Next up we tasted another red wine closely compared to a pinot noir, but still in the Beaujolais family, with a very concentrated oak and black cherry flavor.
WINE: Heinrich Blaufrankisch 2009
This full bodied wine was the favorite of the group during our tasting with Bob, although my least favorite. It did pair terrifically with turkey and would also go wonderfully with red meat.
Last but certainly not least we enjoyed a dessert wine, a very bubbly sparkling rose that danced across your tongue. Apparently the Bugey is one of France?s best kept secrets and I can see why.
WINE: Domaine Patrick Bottex Bugey Cerdon NV
This delightful, fun, rose colored bubbly was lovely alone and even more delightful with fresh berries and?granny smith apple slices.?This was not a very manly wine with the tiny bubbles that exploded at first sip, but it was a nice ending to a terrific tasting and delicious Thanksgiving meal.
For more information about Wine Tastings and specials a Jet Wine Bar please contact them by email or visit them at jetwinebar.com.
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Source: http://centercity.phillyhappening.com/wine-pairings-thanksgiving-dinner
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