quicksearch
Anthony Gismondi on Wine

  It's Thanksgiving weekend and like many British Columbians you will be you will soon be in a wine store looking for something to serve or take to a Thanksgiving celebration with family and/or friends.

Thanksgiving Wine Picks

 

It's Thanksgiving weekend and like many British Columbians you will be you will soon be in a wine store looking for something to serve or take to a Thanksgiving celebration with family and/or friends. For those of you roasting the 'traditional' stuffed bird this Holiday weekend, today's picks are for you. I know some people won't be eating turkey but given how many other food matches we suggest throughout the year this weekend it's all about turkey wines.

 

There is a wide variety of wines to choose from that will shine alongside turkey and if you were unaware there is no colour consensus when it comes to the classic turkey wine match. Red or white you really can't go wrong with either, as long as you avoid the big tannic, monster reds and the heavily-oaked whites that tend to overpower the flavour and texture of the bird.

 

Today we look at six styles, both blends and varietals that should enhance your turkey meal. My suggestion is to pick two, perhaps one red and one white, and serve both throughout the meal. As much as we love wine it need not be the focus of any Thanksgiving celebration but rather simply a supporting member of what should be a memorable day with family and friends.

 

We begin with riesling that simply proves that turkey and all the trimmings go well with a wide variety of styles. Riesling comes in many styles but it's the crisp, tangy style that cuts through the fat in the turkey and the gravy and the potatoes and well you get the point, freshness versus fatty foods is the trick. You can also play with sugar levels going from dry to off-dry, and even sweet, to combat the spice or heat in any dish.

 

Chenin blanc may be as versatile as turkey and it comes by its chameleon ability to adapt naturally in the Loire Valley, where it is often made in a variety of styles that range from dry and off dry to semi-sweet and super sweet. Chenin is also found in sparklers that are dry and semi-dry. Like riesling its secret weapon is freshness and acidity with bright fruity flavours of melon, citrus, nectarine, pear, green apple and honeysuckle. Roast turkey just seems like the perfect fit. You can chose from local chenin blanc, the aforementioned Loire, and several choices from South Africa.

 

Chardonnay has undergone a huge transformation in style over the last decade from the old alcoholic butterscotch and vanilla style to something fresher, brighter and more food friendly. Any savoury spiced bird with similar stuffing would be a great match with chardonnay and your choices are almost limitless from local Okanagan picks to California, Australia, Burgundy and France. There are several recipes for chardonnay gravy on the web if you want to pull the wine right into the dish.

 

The gamay grape is all over the turkey match because of it's the bright penetrating red fruit flavours. Think cranberries, pomegranate and cassis all with a savoury undercurrent cry out for turkey and all its accoutrements. France (Beaujolais) and British Columbia labels are the smart choice for current gamay picks.

 

Pinot noir, at least new world selections, work well with turkey. Soft round fruity yet substantial in the mouth Pinot Noir has enough acidity to cut through rich dishes. It also has the herbal/savoury notes to complement sage, thyme, fennel flavours that rule the Thanksgiving table.

 

Finally, with so many delicious Rhone reds in the market you may want to consider selecting something from this genre. The wines of Ventoux make a great turkey choice with their medium to light-bodied style that is both elegant and fruity. It's a blend of varying proportions of grenache with cinsault, syrah and carignan.

 

As mentioned the big dinner should be more about the people than wine so relax, enjoy and above all drink responsibly.

 


CedarCreek Dry Riesling 2012, Okanagan Valley, British Columbia, Canada

Price      $18

UPC       778913022029

Score    87/100

Remarks              The aromatics will get everybody's attention but it is the acidity that will make the turkey dinner sing. Firm, taut and dry with stony minerality, this style riesling will slice through the turkey and trimmings from back to front.

 

Bellingham The Bernard Series Old Vine Chenin Blanc 2010, Coastal Region, South Africa

Price      $25

UPC       6001506904674

Score    88/100

Remarks              A delicious chenin made with seriously old, dry farmed, low yielding bush vines and aged in 50% new French oak. The attack is crisp and perfect for turkey but the French oak kicks in mid palate along with vanilla, butter and baked green apple flavours flecked with honey and orange notes. Make sure it is served cool but not cold.

 

La Crema Chardonnay 2011, Sonoma Coast, Sonoma County, California, United States

Price      $29

UPC       049331002222

Score    89/100

Remarks              The Sonoma Coast La Crema is a study in ripeness and balance. The style is attractive mixing bits of citrus, tropical fruits and orange rind with honey and butterscotch and some supporting toasted oak and nutty notes. There's just enough sweetness and weight to carry a turkey dinner.

 

Marcel Lapierre Morgon 2012, Beaujolais, Burgundy, France

Price      $35

UPC       00831906004140

Score    89/100

Remarks              Similar to last year Lapierre brings a fresh juicy style to his Morgan from its black cherry, liquorice nose through its dry, fresh, elegant mid-palate. The flavours mix tobacco, pepper, liquorice, and black cherry fruit with just a hint of smoke. From sushi to turkey this is a winner.

 

Trivento Pinot Noir Reserva 2012, Mendoza, Argentina

Price      $15

UPC       7798039597594

Score    87/100

Remarks              Meaty, smoky, cola, black cherry, roasted coffee aromas preview a round, smooth, soft palate and smoky herbal, coffee, plum, cherry jam, tobacco

flavours. The finish is long and warm with a light herbal undercarriage. An easy-sipping attractive style at a great price.

 

La Vieille Ferme Côtes du Ventoux Rouge 2011, Southern Rhone Valley, France

Price      $13

UPC       631470000018

Score    87/100

Remarks              It is scary what you can get from the Rhone for less than $13 in British Columbia. Perrin offers up a peppery version of its latest La Vieille Ferme with hints of ripe black cherries. The attack is soft and round with black raspberry, pepper and liquorice root flecked with mineral, spice and orange peels. You can drink this now or hold it for a year or two. The blend is mostly Grenache with small percentages of syrah, mourvèdre and cinsault. Super value.

Written By: ag
Anthony Gismondi
Anthony Gismondi

Anthony Gismondi is a Canadian wine journalist and one of North America's most influential voices in wine. For over 30 years, he has been the wine columnist for The Vancouver Sun. The twice-weekly column is distributed across Canada through the Postmedia Network to millions of readers. In addition, Anthony hosts the BC Food & Wine Radio Show, broadcast in 25 markets across B.C. and available as a podcast on major platforms. He launched Gismondionwine.com in 1997, attracting one million monthly users from 114 countries. It continues to be a valuable resource full of tasting notes, intelligent wine stories and videos for the trade and consumers. Conversations with wine personalities are available on his  YouTube Channel.