What wines go well with your traditional Thanksgiving dinner?
Well, on the whole I’d say opt for lighter style reds with low to medium tannins. Think Gamay, Pinot Noir from France. A Beaujolais or a Touraine Gamay would be good. A Pinot Noir from Alsace or Burgundy (if you have deep pockets).
From other countries, a Tempranillo from Spain (Rioja) or a Mencia from northern Spain (Bierzo), a Valpolicella from Italy, a Pinot Noir from Oregan or South Otago.
There’s lots of choice. Going for a lightish grape variety with moderate tannins will give you the best chance of pairing with most things on the plate. Traditional Thanksgiving dinners generally include poultry and then a whole series of both sweet and savoury sides served on the same plate.
It’s actually quite tricky to pair with everything on the plate but if you opt for something lightish in style with good acidity and freshness that’s a good start.
The Valencay in the picture would be a good choice. It’s a blend of Gamay, Pinot Noir and Malbec. The perfect weight.
