One of the hardest dinners to pick a wine to match. We get to bring wines to my brother’s house every year, as we have the cellar and have been collecting for a very long time. But, our older reds aren’t the perfect match for the turkey, particularly when other dishes would compete with them. Easter is always easy for me, since he makes lamb. Christmas generally he has a Smithfield ham and we always have shrimp, so a nice white works there.
Thanksgiving though, drives me nuts with choosing the pairings. One of the couples only drinks reds so I considered getting this year’s Nouveau. I do hear it’s slim pickings due to a small harvest.
I think I finally settled on what I am taking. I need to come up with four bottles total, to cover the number of people. These were the choices and they all will complement the turkey, stuffing, sweet potatoes, and won’t be totally messed up by the sauerkraut, that Maryland anomaly on the table. 😉
It turns out I will be bringing the three local wines on the left, and not the Hillinger. I may take that down for Christmas as it will fit better there. The Vidal Riesling is my mom’s favorite. It has a little spritz and is an off dry wine, but not too sweet. It really goes well with the stuffing, if you use a spicy sausage in it. It is a perfect wine for novices to drinking wine, but has enough structure to make a wine lover happy. I will take one of those.
The other two wines are pretty big rose wines. Linden’s is made dominantly from their merlot. Breaux’s is a blend of Nebbiolo, Cabernet Sauvignon and Chambourcin. 2011 was the year Hurricane Irene and Tropical Storm Lee did a number on the red grapes in the area. Wineries like Linden and Breaux used some interesting red grapes to make these wines. They didn’t try to force big red wines from grapes that had too much rain dilute their structure. It became a year with many very good roses, and there are some decent light reds out there in Virginia from 2011.
These two will both pair nicely with a Thanksgiving dinner. As for what we will be opening on the weekend when I make my turkey, it will probably be a Maryland red. My weekend Thanksgiving turkey, bought from Maple Lawn, and served with stuffing made with local bread and sausage, and CSA veggies, will be grilled if the weather holds. I am thinking of opening one of the Black Ankle pinot noirs. We have two of them from their first vintage, 2008. I think it is a better choice than the Syrah, which is bigger.
It is nice that there are such good wines made locally. You do have to search for the better wineries around here, but you can usually find something that meets your needs. Making this locavore a locapour as well.