Thanksgiving wine pairings

by Laurie Woolever Wine Spectator


The Thanksgiving table can be a friendly place if  you follow our simple tips.

With Thanksgiving a little more than a week away, it's time to get the wine and food in order. We'll help you get started with our list of recommended reds, a roast turkey recipe and some tips for "wine-tuning" the bird in order to make a great match with your wine. Be sure to check back on Friday, Nov. 20 for recommended white wines, some side dishes and more tips on wine-tuning your recipes.

 

Thanksgiving dinner means a cacophony of sweet, herbal and savory flavors on the table with a roast turkey in the center, which calls for younger, fruit-forward wines with enough body to stand up to many if not all of your holiday favorites. This being an American holiday, we've provided a list of American Pinot Noirs that fit the bill; if you’ve got other reds in mind for Thanksgiving, follow the tips below to create harmony between bottle and plate.

 

Wines with spicy notes: Freshly ground spices (try cumin, coriander, mild curry powder or cayenne) rubbed onto the bird’s skin along with the oil will shine a spotlight on the wine's fruitier notes.

 

Wines with smoke, tobacco or leather notes: Substitute smoked salt for regular when seasoning the bird, or add a drop or two of liquid smoke to your gravy to build a bridge between the turkey and the wine. Some side dishes can also benefit from the addition of bacon, either cooked with the dish's ingredients (for example, with the onions and celery that form the base of the stuffing) or cooked and crumbled on top (mashed potatoes, candied yams, green beans).

 

Wines with strong tannins: When it comes to the turkey and the wine, aggressive tannins can be mellowed by a splash of cream in the gravy. Using a light hand with the salt will also keep the wine and meat in better harmony.

 

High-alcohol wines: Though excessive sweetness on the table can prove a tough match for wines, in this case, a savory-sweet addition to the turkey, such as caramelized onions or a drizzle of aceto balsamico will restore some balance.


Roast Turkey

• 12- to 14-pound fresh turkey
• 1 head garlic, halved crosswise
• 1 lemon, halved crosswise
• Salt and freshly ground white pepper
• 1 onion, quartered
• Handful of fresh herbs (rosemary, thyme, bay leaves, sage or marjoram)
• 4 tablespoons olive oil

1. The day before you want to serve the bird, pat the turkey dry inside and out with paper towels. Rub the bird all over with the cut side of the garlic, and then with the lemon halves, squeezing the juice all over. Liberally season the bird inside and out. Place the lemon and garlic halves, onion and herbs in the cavity of the bird. Don't pack too tightly; leave space for air to circulate. Place the turkey on a rack in a roasting pan. Refrigerate overnight to allow the skin to dry.

2. Preheat the oven to 450° F. Rub the bird all over with the oil. Liberally season the bird with salt and pepper inside and out. Insert a metal skewer into each thigh; this will help conduct heat through the meat so that it cooks more quickly and evenly. Cook 30 minutes. Reduce the oven temperature to 350° F, and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 160° F, about 2 hours. Remove from oven; let rest at least 20 minutes before carving. Serves 6 to 8.