Food pairing during the holiday season is a challenge to say the least. I find myself in conflict when trying to pair my wines with the multitude of delicacies served in the traditional Thanksgiving feast. The is no perfect answer to this complex question. I for one love Pinot Noir. The subtlety of this grape allows it to pair with most of what's on the plate with its non intrusive style. (No big tannins and no overpowering alcohol). A great Pinot for the special occasion is Kosta Browne, andy vineyard, preferably aged and decanted. This year I will pouring a 2006 Kosta Browne Russian River, decanted for one hour prior to serving.
Beyond my personal preference I always prefer a dryer wine with a meal of a mixed variety. Champagne and Sparkling wines are beautiful for this type of occasion. The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The low alcohol doesn't over-exert itself and mask the flavors of the food like a high-alcohol wine would do. And the bubbles themselves are a perfect palate cleanser between bites of the different types of foods on you plate.
Whatever your choice.....enjoy and be thankful. Cheers!
"If you want to turn your life around, try thankfulness. I till change your life mightily" ~~ Gerald Good
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