Thanksgiving is just around the corner, and we here at the Kitchen are gearing up for the best culinary holiday ever. With delicious and diverse menu items like Milk Mashed Potatoes, Roasted Brussel Sprouts, and of course The Bird, selecting the perfect wine for the event can be a daunting task. Luckily, we’ve got you covered. Check out the clever serving tips and unique pairing recommendations from our Resident Sommelier in a special Thanksgiving 3-part series of blog posts.
Notes from The Sommelier:
Thanksgiving is a food lover’s nirvana and a wine lover’s conundrum. Flavors can range from mild and creamy to tart and sweet to rich and savory, all on the same plate. Finding one wine that will complement all of those flavors is almost impossibleÛ_so don’t! Instead treat your guests to a selection of wines, each adding a little something extra to the meal. In the next three blog posts, I will recommend three different styles of wine, sure to complement your menu and leave your guests begging for seconds.
Happy Turkey Day! –Regina
Part 1: High Acid White Wine
High acid white wines are among my favorite wines on the planet. They are generally a food-lover’s best friend because of their clean and fresh flavors, and they are usually very well priced. My pick this Thanksgiving is the 2012 Zenato Lugana di San Benedetto DOC. Known for its bright minerality and crisp peach and citrus notes, this delicious Italian import made from the Trebbiano di Lugana grape pairs beautifully with your cheese forward and fruit based dishes, such as a Cranberry Chutney, Backed brie, and Gorgonzola-Pear Crostini.
Tip: If your guests must have a trusty Chardonnay instead, stick to a youthful un-oaked variety like the 2011 Acacia Vineyard Cuvee 304 Chardonnay to keep the flavors fresh on the palate.