Thanksgiving Wines & Complimentary Ingredients
(that help the food and wine interact properly)
Champagne and Sparkling wines: Olives, Mushrooms, Orange, Toasted Nuts, Cream and Butter.
Sauvignon Blanc: Toasted Nuts, Mushrooms, Garlic, Dijon Mustard, Capers, Green Olives, Green Herbs.
Pinot Grigio/Pinot Gris: Green Herbs, Toasted Nuts, Dijon Mustard, Capers, Green Olives, Bacon, Tomatoes, Sun-Dried Tomatoes.
Riesling: Apple, Pear, Lime, Orange and Orange Zest, Corn, Leeks, Sweet Onions, Peas, Mushrooms, Bacon, Green Olives, Black Olives, Herbs (Mint, Tarragon, Cilantro), Nutmeg, Honey.
Gewurztraminer: Orange, Tropical Fruits, Cinnamon, Clove, Sweet Onions, Sugar, Honey.
Chardonnay: Orange, Lemon, Lime, Pears, Apples, Corn, Pumpkin, Squash, Tarragon, Basil, Thyme, Nutmeg, Butter, Toasted Nuts, Cream, Mushrooms, Bacon, Sweet Onions, Roasted Garlic, Dijon Mustard, Tropical Fruit. Heavily oaked Chardonnays are difficult to pair with food unless they are simply prepared seafood and lighter meats. The more oak in a Chardonnay, the more you are going to need cream and butter in a dish to balance it.
Pinot Noir: Extra-ordinary compatibility with food. Roasted Garlic, Clove, Cinnamon, Star Anise, Ginger, Pepper, Mint, Lavender, Beets, Black Beans, Truffles, Black Olives, Roasted Red Peppers, Onions, and Roasted Tomatoes.
Beaujolais: Cranberry sauce will never taste better while the turkey, stuffing and Sweet potatoes will acquire a delightful flavor of red currants.
Zinfandel: Tomatoes (Fresh or Sun-Dried), Mushrooms, Green Olives, Balsamic Vinegar, Black Beans.
Rosso di Montalcino: Roasted Garlic, Clove, Cinnamon, Star Anise, Pepper, Truffles, Black Olives, Roasted Red Peppers, Onions, and Roasted Tomatoes.
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