Groceries are grabbed, baking is (mostly) finished, and our free range turkey from Autumn’s Harvest Farm is dry brining away. Now it’s time to focus on the booze–what to drink with a meal that includes a LOT of different flavors? So many booze choices, none of them wrong…..
Thanksgiving is a perfect occasion to serve a bunch of different beverages. They are so many foods and textures, there is no single right or wrong wine style to pair. Sparkling wines like Champagne or Prosecco are great for serving during appetizers and lighter nibbles, such as cold shrimp or cheese plates. Bubbles are also fabulous with dessert.
I am a big wine drinker, and I love my dry, bold reds, so I will have a selection of bottles Cabernet Franc and Pinot Noir to serve during the main event. One of my favorites is from Wild Brute Winery, who readers will hear more about VERY soon. But wait, isn’t turkey a bird, so you need to drink a white wine with it? Nope! Rules are made to be broken in this case. The richness will hold up against bolder flavors-go ahead and try that NY State, cool climate Pinot Noir with your turkey. Delicious! As for white wines, local Finger Lakes Rieslings are world-famous–and heavily publicized at the moment. Fox Run just made the Wine Enthusiast 100 for 2015 for their Fox Run 2011 Reserve Riesling–but at number 47, Herman J. Wiemer shows up on the SAME LIST for their 2012 Magdalena Vineyard Cabernet Franc (at 94 points, TELL ME AGAIN HOW NY STATE CAN’T MAKE QUALITY, INCREDIBLE RED WINES). Sorry, back from the rant–not all Riesling is sweet, which is a common misconception….but if you’re looking to try something different, go for a Gewurtztraminer. This German grape has a floral, almost hoppy fragrance, and the taste is spicy, fruity, and different than any other. It pairs well with lots of different flavors, without overpowering lighter foods. Give your guests a chance to try something they might not be brave enough to sip on their own!
Lastly, Hard Cider is one of my favorite drinks to have with large, family style meals….especially during the fall, and harvest season. Hard apple and even pear ciders are currently enjoying a popularity swing, and several local New York State producers are making high-end artisanal, traditional styles of sparkling and still ciders (with or without bubbles). Some of my favorite local cider products are from Eve’s Cider, Bellwether Hard Cider, Redbyrd Orchard Cider, and Naked Flock Cider out of the Hudson Valley.
I’ll be posting cooking and pairing updates throughout the day tomorrow–post YOUR FAVORITE BOOZE pairings in my comments, on BoozyLife FB, or follow along live on Twitter @boozylife 🙂