Hopefully you are just about ready for a wonderful Thanksgiving celebration. I can picture the family around the table, reflecting on the year and soaking up the aroma of freshly carved turkey. Just remember, when you’re looking for the perfect Thanksgiving wine pairings, there’s more to consider than just the bird. I know it can seem confusing or even scary to pick the perfect wine for your celebration, or really any wine, but I hope to make that part a little bit easier with some great kosher wine suggestions.
As The Day Gets Going
When the kitchen starts to come alive with the buzz of Thanksgiving morning, nothing puts me in the holiday spirit more than an ice cold glass of Chardonnay. This year, I’d recommend the Odem Mountain Volcanic Chardonnay 2012. It’s a dry white wine that won’t give you a sugar rush too early in the day. The slow and cold 5 month fermentation process leaves this wine with a delightful golden color and an aromatic nose. In plain terms, this chardonnay is refreshing, crisp and is a delight to sip.
While You Are Snacking On The Stuffing
Nothing says “get this party started” quite like a bottle of Brut. Gilgal Brut is a 50-50 mix of Pinot Noir and Chardonnay and it presents floral apple and pear notes. While it is fresh and invigorating, it’s bright acidity pairs excellently with the sausage and chestnuts I put in my stuffing muffins.
But What About My Turkey?
You’d think that pairing turkey with a white wine was a no-brainer. Nope. Wine Folly has written the perfect definitive guide to pairing wine with poultry and you have more to choose from than you would have thought. You won’t go wrong with Carmel’s Kayoumi White Riesling 2012, rated 90 points by Daniel Rogev. This is an impressive wine with a slight sweetness and a delightful color. I’d also recommend Pacifica Pinot Noir 2010 for it’s balanced acidity and generous fruity flavor. Not only with the Pinot Noir pair with the turkey, it’s the perfect match for many of the flavors of the day.
Something With The Side Dishes
Your Thanksgiving table will be complimented by attention to detail, so think about the perfect wine for your side dishes too. Ramon Cardova Garnacha 2011 is a Spanish wine with a unique character that comes to life when paired with fall favorites like mushrooms and butternut. Similarly, Covenant Red C Sauvignon Blanc 2013 would compliments grains like rice and quinoa, wild mushrooms or green bean casserole. Now that I think of it, Goose Bay Sauvignon Blanc 2013 is an equally impressive choice to par with your Thanksgiving side dishes.
And For Dessert…
Thanksgiving desserts lean nicely toward being paired with a full bodied glass of port. If Pecan Pie is on your menu, you deserve a bottle of Shiloh Fort. This is an intensely purple dessert wine with a massively full body. It’s sweetness is married to notes of raisin and caramel so it’s well balanced sweetness is great with rich dessert.
Psagot Prat is another port style wine that I admire greatly. After being aged in the warmth of the Mediterranean sun, this wine has a sweet fig-like aroma that can cut through the subtle flavors and creamy textures of homemade pumpkin pie. This is a dessert wine that screams of decadence. This would be my choice with pumpkin pie.
When The Day Is Still Young
As the day draws to a close and your guests move to the couch, some might move on to scotch or brandy but this is when I like open a bottle of one of my favorite wines. Ella Valley EverRed. This is a delicious blend of Cabernet Sauvignon, Merlot and Petit Syrah perfect for any occasion. The grapes for this wine are harvested by night and the wine is aged in French oak. On a personal note, this is one of the first bottles that taught me to explore and discover the wonderful world of wine. It really is a personal favorite so light a log fire and pour yourself a well-earned glass. The dishes can wait till tomorrow.
No matter how much I plan or prep, I find myself in a pre-dinner panic almost every time we host. I’m opening and closing the fridge, wondering if I’ll actually have enough food. No one has ever gone hungry at my table and there’s always plenty of variety so surprise allergies or unannounced vegetarians are never a concern.
That said, I’ve built an arsenal of “quick extras” that I can add to almost any menu. Anything from roasted chickpeas, grilled polenta or this eggplant dip which reassure me there will be enough food.
This roasted eggplant and garlic dip is quick, and when you serve it in the skin of the eggplant, it looks beautiful and impressive on the table. All of the ingredients are things that I typically have in the fridge, so when I get a last minute “can we bring two friends to dinner?” phone call, I never have to say no.
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Two whole eggplants
Six cloves of garlic
1/4 cup chopped fresh parsley
1 1/2 cup tahini
1/4 cup olive oil
Preheat oven to 400 degrees.
Scoop out eggplant flesh and cut into cubes, leaving eggplant skin whole and uncooked. Place eggplant chunks on a greased baking sheet with garlic and roast for 30 minutes.
Allow the eggplant to cool slightly.
While it's still warm, place in a food processor fitted with blade attachment and pulse with the tahini, parsley, olive oil and the juice and zest of one lemon until desired smoothness.
Serve with other various salads and fresh bread.