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No other holiday celebrates the gift of wine like Thanksgiving. But which wines to pair with turkey and all the side dishes? Here with her tips is Natalie MacLean, author of the national bestseller Wine Witch on Fire: Rising from the Ashes of Divorce, Defamation, and Drinking Too Much.
Welcome Natalie
Great to be here!
What’s your top tip when it comes to pairing wine with Thanksgiving dinner?
Wine is a taste of the harvest along with all the delicious dishes on the table. But actually choosing a bottle can feel like a thankless task, especially with so many flavors to match from sweet creamed corn to more bitter greens and veggies, plus the big bird itself.
So first: Relax. Have a drink.
Start with bubbly. It’s a great aperitif to sip while you wait for the turkey to finish cooking. It adds a celebratory note to the meal and goes well with starters like soup and salad.
I would recommend these two:
Hester Creek’s Old Vine Brut from BC’s Okanagan Valley, which is made from historic 50-year vines on the Golden Mile Bench, and offers aromas of green apple and biscuit.
Hester Creek Estate Winery Old Vine Brut
Okanagan Valley, British Columbia BC VQA, Canada
From Ontario, I have the Marynissen Blanc de Noir with notes of ripe cherries.
Marynissen Icon Blanc De Noir
Four Mile Creek, Ontario VQA, Canada
Both bubblies are made using the traditional French method and will ship directly to your door.
Great! Where should we go next?
Consider the turkey: Turkey differs from most poultry and game birds in that it’s very dry in texture. Therefore, you need a juicy wine with lots of ripe fruit to complement it.
Rosé is a wonderful match, like this one from the south of France called Hampton Water. It’s mouth-watering with notes of field strawberries, it’ll also moisten the bird.
Hampton Water Rosé
Languedoc AP, France
What about a red wine?
If you’re a red wine lover, you’ll also want a juicy wine for the bird, like pinot noir, a classic match.
I have the Sea Sun Pinot Noir from the Wagner Family in California which is bursting with aromas of ripe strawberries, raspberries and cherries. The bonus is that it’ll also pair well with your cranberry sauce, and let’s face it, that’s why many of us eat turkey – to double down on the cranberry sauce.
Sea Sun Pinot Noir
California, United States
How about something more full-bodied?
If you want something a bit more full-bodied, with a bit of spice, try the Velvet Devil Merlot from Washington. It’s voluptuous and smooth yet has more heft than the Pinot. It would also pair well with turducken, that weird concoction of a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey.
The Velvet Devil Merlot
Washington, United States
You’d want to avoid reds with big tannins, such as Cabernet Sauvignon, as they’ll taste too dry with turkey.
What about dessert?
End on a sweet note. If anyone still has room left when it’s time for pumpkin or pecan pie, offer a wine with a wine that has a lovely peach apricot note like the Reif Riesling Icewine. It would also be perfect for a fruit flan dessert.
Reif Estate Winery Grand Reserve Riesling Icewine
Niagara River, Ontario VQA, Canada
You can find info on Natalie’s pairings and book on her website at nataliemaclean.com .
