The biggest mistake people make (and the worst advice received) is attempting to pair wine with side-dishes. It’s simply not feasible to assume one wine can extend itself into the Thanksgiving matrix that is the most diverse of any season. The honest truth and pathway to success is to concentrate your efforts on the prize protein – Turkey! (or Ham, or Turducken, or whatever it is your featuring) I’m attaching a super fun matrix of Thanksgiving classics that will spotlight a few producers and their offerings to make your holiday pairing a slam-dunk AND you’ll be shopping smart, local, and efficient.
If you want to expand a bit further and really get cooking, here’s a few singular wines that I find to be extremely well suited for the dinner table and are sure to impress – take a look!
Saying "Thanks" with everyone
This can be served to guests who might not like the Session Red Blend…so my side-wine is
⸺With Pumpkin Pie
Here’s a tip for food pairing in general that I think is helpful and has guided me through multiple Michelin Star menus:
I try to align the textures/intensity of the ingredient with the body/structure of the wine.
A typical adage is that acid cuts fat but if you don’t match the densities then you have a problem – here’s an example:
It may sound crazy but thicker-heavier bodied reds actually do the trick here.
See my Thanksgiving matrix attached for more pairings :-)