Thanksgiving is just around the corner – it’s my favorite holiday of the year! I love the full day of cooking with the aromas of time-honored recipes wafting through the house, and the anticipation of a joyful feast. At my house, even if it’s going to be a small “in the bubble” gathering this year, we will set a lovely table replete with flowers, candles, beautiful linens, silver and china, and of course Gabriel-Glas!
Now the question is, what will I serve and pour that day?
Thanks to the Coravin preservation system, my small party and I can enjoy a tasting of many different wines while preserving the rest of the bottle for a future date. So, here’s how it will go for us:
No matter the holiday, and quite frankly the tragedy, Champagne is always appropriate! As Madame Lilly Bollinger once stated,
“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it. Unless I’m thirsty.”
That quote pretty much sums up standard operating procedure around here!
So, before the turkey comes out of the oven, we’ll pop a cork of vintage champagne while we scoop up a little bit of domestic caviar, something simple and light like that. There’s much to follow!
On to the main act!
In our home, we are strictly traditional with Thanksgiving fare. Roast turkey and stuffing for sure. But since my husband grew up on the Chesapeake Bay, our stuffing must contain oysters!
Then there will be green beans with roasted slivered almonds (lots of butter,) wild rice with mushrooms, gravy, brussels sprouts, cranberry sauce, etc. And what to drink?
Think pink! You could go with a lively crisp Rose´…
But I love Pinot Noir with turkey. I usually choose a style of Pinot with bright red fruit flavors, soft tannins and moderate acidity. Pinot Noir is an ideal match with the mild flavors of the turkey along with the richer flavors of the dishes, and it gets along well with the cranberry sauce.
Thanksgiving is one of those long lingering meals, so after a glass or two of Pinot, I might ramp up the game with a heartier Zinfandel. The Zin, with its ratio of acid to tannin, is also a perfect match with richer gravies and is perfect with fall spices such as clove, cinnamon, and allspice.
And next comes dessert!
Pumpkin pie steals the show! With the pie, I usually serve a late harvest Gewürztraminer, Riesling, Chenin Blanc, or maybe a Muscat. Each has good acidity and sweetness which stand up to the richness of the pumpkin and spice flavors.
Simplify your wine service and cleanup!
Forget the flute, the big-bowled Pinot Noir glass, and however many other glasses might overwhelm the table and cleanup. Go with the “One for All” Gabriel-Glas for every wine you serve on Thanksgiving!
Cheers to a happy feast!