It’s that time of year when the temperature drops, and our ovens finally get their chance to reveal a warming glow once again. As we eagerly await that delicious visit from turkey Tom, it’s time to start polishing our wine glasses (or in my case, dust off the sleeve of red plastic cups). The big holiday feast is near, but what choice to fill your chalice? While turkey and other proteins are tasty, they’re blank canvases in terms of texture and flavor, so a wine nerd’s taste buds begin to tingle and not so fowl thoughts fill the mind. The focus turns to the other dishes on the Thanksgiving buffet: cranberry sauce, sage dressing, mac & cheese, corn pudding. These side dishes are the real unsung heroes of this star-studded show!
Firstly, let’s just go ahead and throw this out into the wine universe: from potato chips to foie gras, bubbles go with almost everything. Sparkling wines often get thrown into a separate wine category, but the reality is that they are — wine! Wine with tiny spheres of joy that are not just for celebration and can be consumed often. All those salty, little snacks before your meal can be accentuated with the delicate white froth of Italy’s most popular sparkling wine, Prosecco. Let’s pour a glass of Zardetto Brut and enjoy the aroma of apricot blossoms, refreshing zing of quince on the palate, and a lingering, fresh tingle. Champagne, Franciacorta, Cava or whatever you want to call it, bubbly should be at the ready any day of the year for any occasion. Bonus Somm Recommendation: Étienne Calsac - L’échappée Belle Extra Brut - Champagne, France
Now it is time to up the rigging, take sail and mind the skipper on a pilgrimage to the world of white wine. I generally categorize dry whites in three styles: light, aromatic, or full bodied. A good way to explain the differences in styles it to compare them to their varieties of chicken soup, respectively: consommé, chicken noodle, or cream of chicken. Because many aromatic whites are extremely versatile with white, cured, and marinated meats, or with seafood and rich buttery dishes, an often dismissed and unheralded grape is the first that comes to my mind. Hold on to your capotains (those cool pilgrim hats), because we’re going on an adventure with Gewürztraminer. Surprisingly neither German nor sweet, this Italian grape is grown around the globe where most of its finest examples are fermented to dryness. The confusion about this variety is as justified as the grape name is difficult to pronounce (ga-VERTZ-trah-mee-ner), but a bottle or three of Gewüztraminer from Gundlach-Bundschu (another tongue-twister) on California's Sonoma Coast is a welcome addition to the party. As it fills the air with aromas of grated ginger, you’ll taste the deep flavor of spiced apple and crisp Asian pear. Bonus Somm Recommendation: Garzón - Albariño Reserva - Uruguay
Ready for red? Me too. And once again I fall back on the three-tier variety system: light, medium and full bodied. While there are several aspects that dictate where a red would fall on this scale, the most important one to talk turkey about is tannin. Tannin is that grip you feel on the roof of your mouth and comes from plant material. Grape skins, oak barrels for aging, even the seeds of the grapes all play their part. When pairing red wines with proteins, the first quality I consider is the fat content of the dish. Turkey is lean, but mac & cheese, not so much. A medium bodied red is just what the sommelier ordered to enhance your bounty. A delightful option with moderate tannins would be a glass of Côte du Rhone (CDR in Somm talk) for a welcomed pairing. The Rhône Valley of France is a historical and iconic area known for its grenache based blends. As one of the Rhône’s premier producers, Guigal’s CDR is packed with scents of grilled plum, dried herbs and the tartness of strawberries. Bonus Somm Recommendation: Sandhi - Pinot Noir - Sta. Rita Hills, California
Not only are the holidays a great time to share time with friends and family but a wonderful opportunity to explore exciting new places in the wine world. If you have yet to experience the bubble blast of Zardetto’s Prosecco, the warm baking spices of Gundlach-Bundschu’s Gewürztraminer, or the red berry blend of Guigal’s Côte du Rhône, here’s your chance to carve a new notch in your wine belt. Of course, as always, I recommend that you drink what you like; but if you’d like assistance elevating your festive turkey day pairings, please stop by JP’s Wine & Spirits with your holiday menu and we will hand select the tastiest wine for your upcoming feast.
Sommelier Brian Henderson
By: Brian Henderson, CSW, FWS, Advanced Sommelier
JP's Wine & Spirits
3304 Glynn Avenue (Hwy 17 N)
912.264.3695
