Right about now I can sense the turkey population getting a little bit nervous. Yes folks, it’s time to start thinking about it, you know what it is, some of us love it and others could skip it all together….the Holiday Season! I think the one feature of this time of year that we can all agree upon is certainly the rich, delicious food. While food is usually the center of attention of many festive meals, the wine on the table should, in my opinion, garner equal billing rights. After all, you are pairing the two together and they would love to get along. If you think about it, many aspects of our everyday lives are about balance and the harmony of “give and take”- why not your holiday meal?
A great deal of time and effort goes into the preparation of the food; so the wine that you select should definitely enhance and compliment your food. Around this time of year I am often asked the question, “What wine goes well with turkey?” And my answer is usually, “Most wines, red or white, depending on the body, acidity and tannin levels.” The truth is, classic roasted turkey has fairly neutral flavors. When it comes to pairing wine with a holiday meal, the turkey is easy. The challenge can be all of those wonderful side dishes. It may also be a challenge to pair just one wine with the entire meal. There are actually a few wines out there that can pull this off, the king being….Champagne, start to finish. A well- rounded, medium to full-bodied rosé could work as well (better yet, a medium to full bodied rosé Champagne). The key to an unmistakably successful pairing is to offer your friends and family a choice of several wines to go with the myriad of textures and flavors on your table.
Keep in mind, when pairing food and wine, that the seasonings and sauces on a dish can be the determining factor in selecting the wine. Delicate, lightly seasoned food usually works best with light bodied wines, while rich, heavier dishes work best with fuller, heartier wines. It’s not so much about the color of the wine as it is about the body and texture. Even so, with all of that said there are still those perfect wines that pair unbelievably well with classic holiday fare.
Definitely Riesling, Gewurztraminer and Pinot Gris from the region of Alsace, France. This stuff will even hold up to “turducken” (a turkey stuffed with a duck that is stuffed, in turn, with a chicken…OH MY!). Another ideal choice is German Riesling. If you like a lighter drier style of Riesling, try a kabinett, and if you prefer a fuller, fruitier style, try a spätlese or an aüslese.
Youthful, bright Beaujolais Nouveau. This wine is made from the Gamay variety produced in the Beaujolais region of France, and is officially released for sale on the third Thursday of November each year. This wine should be drunk very young. It is light, fruity, aromatic and low in tannins. If you enjoy a Beaujolais with a bit more structure, try a Beaujolais Village or a Cru Beaujolais.
Other great choices include: Vouvray from the Loire Valley; Pinot Noir from California or Oregon (or a light Bourgogne); red Zinfandel - preferably with light to medium body because a super rich zinfandel with strong tannins could overwhelm certain foods, and you still want the distinctive character and spice that come with zinfandel (dried fruits, cinnamon, nutmeg); Nero d’Avola from Sicily; Rioja Crianza from Spain; and a Grenache-driven Côtes du Rhône.
Remember this holiday season, and always when you are purchasing your wine, that wine is about taste - your taste. Try not to get lost in the modern obsession with ratings and scores. There is no reason to spend an arm and a leg (and a wing) for a good bottle of wine. The wine styles listed here are all good wines that can be found at reasonable prices that will certainly compliment and enhance any holiday feast.
Any wine is a good wine if you like it!