Following up the last post, here are my quick suggestions for wines to match with your Thanksgiving meal.
Generally speaking, Sauvignon Blancs go well with poultry and white meats such as turkey, due to the citrusy flavor profile. Some Sauvignons can be “greener” or more grassy than others, so it is up to your taste as to which you pick. French Sauvignon Blancs, such as from Sancerre and Pouilly-Fume, will tend to be more grassy, while those from New Zealand usually have more tropical fruit character. From California, the Sauvignon Blancs can be either, and some are also dosed with oak. Overall, Sauvignon Blanc is a safe choice for most of the foods you’ll find on a typical Thanksgiving table.
My favorites for the Thanksgiving table: Geyser Peak, Simi, Brander — all from the US.
Personally, I prefer to go with lesser-oaked, or non-oaked Chardonnays when matching with food, because I find an overabundance of oak can clash with food (except hot buttered popcorn). So try to find an oak-free or only slightly oaked Chard from California (if you want to stay with the born in the USA theme), or go with a non-oaked Australian Chard or French Chablis.
American favorites for Thanksgiving matches: Francis Coppola Diamond Collection “Gold Label” (it’s actually orange), Edna Valley, La Crema.
Always a nice wine for food, Pinot Noir is an experience in itself — and a good one can be costly. However, there are some US-made Pinots under twenty bucks that are delectable and meld well with the typical Thanksgiving spread. Specifically, I’ve found all of Estancia’s Pinot Noirs to have a high price:value ratio, and the winery is in California so it fits in with the “American theme” of Thanksgiving. From the US, I also like the Pinots from Wyatt, Easton, Robert Mondavi Carneros, and Silver Spur. From New Zealand, Drylands and Vicar’s Choice both have excellent Pinot Noirs under twenty bucks, and Kim Crawford has a good one for a bit over $20.