Basic Holiday Wine Pairing

7 things to consider before you buy


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Feel the Wine

Step #2 - Try to pair the intensity of your wine with the intensity of your menu. Big bold flavors need a big bold wine to stand up to them. Subtle, refined flavors likewise pair best with a subtle, refined wine that won’t obscure your culinary delights.

Photo courtesy smcgee via Flickr/CC

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  • Snooth User: RLBennett
    227404 5

    Had the 2010 Llai Llai Pinot with Turkey last week and is was fabulous. Definitely doing Pinot on Turkey day!

    Nov 17, 2011 at 8:02 PM

  • Every year the same old topic. Turkey and Pinot Noir? Check. Redcurrant Jelly and Pinot Noir?
    Result: Pinot Noir.
    Pick your favourite and relax

    Nov 18, 2011 at 4:46 AM

  • Snooth User: whauptman
    864967 2

    Pinot with Turkey? I often have a robust Malbec from Argentina which usually works very well indeed. Depends a bit on the stuffing, but I have never been disappointed. Last year I made a large turkey and could not resist a Turkey Flat from Australia.

    Nov 18, 2011 at 6:22 AM

  • Three others that worked with Turkey were a good beaujolais villages, a Zinfandel - which underwrites whauptmans tip because I thought that Zin would be too alcoholic and tarry (even more so than Arg Malbec, like less subtle than Malbec, but it worked), and a Clos "de la something or other" from Priorat, Clos de l'Obac. We had a brilliant kiwi chardonnay one year but it kind of died with the red jelly and sweet potato; drop those and that combo would work. We found a pure shiraz was fighting with the food and didnt work
    Planning to try a Gevrey Chambertin 2007 this year, getting fed up looking at it and wanting to pull its cork.
    Turkey Flat make lovely wines that instantly taste Australian and I agree with any recommendations to drink them!

    Nov 18, 2011 at 6:59 AM

  • Snooth User: teddz
    880703 39

    Aaack! Can't believe that wines from Australia, Argentina or Burgundy would be contemplated for this uniquely North American holiday!! Sort of like going to Oktoberfest in Munich and asking for a Bud. I will start with crisp Gruet sparkling wine in Champagne's normal place (turned into a cranberry kir for family members who like things a little sweet), then have either an Easterrn nouveau or Oregon pinot with the bird (I find pinot works with all my favorite sides: cooked cranberries, oven roasted sweet potates; root vegetables). Have also gone with zins in the past, but the ripe,alcoholic versions are just too much on top of the rich food.

    Nov 18, 2011 at 10:20 AM

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