You spend hours planning and preparing food for Thanksgiving, so you want something equally delicious to drink with it. But pairing wines with your Thanksgiving dinner can be tricky, because there are usually lots of dishes and flavours to consider.
To help you find the perfect match for a classic North American Thanksgiving feast – and maybe even shake things up a bit this year – here are some classic and unexpected pairings.
TURKEY WITH STUFFING
Turkey is versatile and pairs well with a range of wines, so also consider the way you’re cooking it, the stuffing and condiments like cranberry sauce.
“With turkey being a lighter protein, you want a wine on the lighter side, as a tannic wine will overwhelm,” says Amanda McCrossin, Napa Valley-based sommelier and wine educator.
Classic pairing: Pinot Noir
“A Pinot Noir, perhaps from Tasmania, is an obvious choice, especially if you’ve smoked your Turkey this year,” says Amanda. “I love how savoury and versatile it can be with not just turkey, but many dishes across the table.”
Surprise pairing: Grenache
Many Aussie Grenache wines are fresh, elegant and light-bodied – a great alternative to Pinot Noir. “With notes of sweet and tangy strawberry, Grenache works well alongside cranberry sauce, but also happily fills the void if, like me, you’re not a big fan of cranberry sauce,” says Amanda.
SWEET POTATO WITH MARSHMALLOWS
This sweet side calls for a wine that provides balance but won’t be overwhelmed by its richness.
Classic pairing: Riesling
“A Clare Valley Riesling with perhaps a smidge of residual sugar would be a solid choice and one that would gleefully cut through the richness with its acidity,” says Amanda.
Surprise pairing: Viognier
Australian Viognier is silky and aromatic with exotic fruit and floral flavours. “With all its peachy and lychee goodness, Viognier gives the impression of being sweet and has enough textural viscosity to stand up to the dish,” says Amanda.
ROASTED SQUASH WITH SPICES
Creamy, earthy squash comes alive with a hit of sweet or savoury spice. But how do you match all of that with a wine? Both red and white wines can work, according to Christy Frank, co-owner of a New York-based wine shop and Wine Australia’s Education Development Manager.
Classic pairing: Marsanne Roussanne blend
“An aromatic white like a Marsanne Roussanne blend would be excellent,” says Christy. “The texture of the wine will play well with the weight of the squash but won’t overpower its flavours.”
Surprise pairing: Nebbiolo
“Nebbiolo! Seriously! The Australian Nebbiolos I’ve had tend to have a little more sour cherry fruit and ripeness than the ones from Italy,” says Christy. “The richness and softness of roasted squash would be a nice foil to the structure and subtle savoury character of a Nebbiolo.”
GREEN BEANS
Classic pairing: Sauvignon Blanc
A bright and herbaceous Australian Sauvignon Blanc will perfectly complement the ‘greenness’ of green beans and other similar vegetables.
Surprise pairing: Cabernet Sauvignon
“Cabernet Sauvignon can have a nice herbal character when grown in cooler climates like the Yarra Valley,” says Christy. “This will pick up on the crunchy green character of the green beans. Look for medium-bodied, low-oak styles since they will be lighter and fresher.”
PUMPKIN PIE
Dessert time! Sweet dessert wines are always a winner, but there are also other options.
Classic pairing: Semillon dessert wine
“The salty, savoury and slightly sappy maple characteristics of the Semillon grape really bring out the autumnal flavours of the pie,” says Amanda.
Surprise pairing: Tawny fortified
Australia’s answer to Port, Tawny is a smooth, rich and nutty fortified wine with a long history. “Like pumpkin pie, Tawny is not overwhelmingly sweet and tends to bring out the cardamom/clove elements of baked goods,” says Amanda.
PECAN PIE
Classic pairing: a sticky fortified like Muscat
“Pecan pie has all these lovely toffee-type flavours that pair beautifully with a luscious ‘sticky’ wine like Muscat,” says Christy. “It’s definitely a maximalist approach to ending the meal, but sometimes more is better!
Surprise pairing: sparkling wine
“There’s a good chance I’ll be kicking off the meal with something bubbly, so a little glass of whatever is left is a great way to wrap things up – something fresh and crisp to whisk away the sweetness of the dessert and prepare the palate for the next bite,” says Christy.
Want to learn more about Australian wine?
Download ‘Foundations of Australian wine’ to learn about Australia’s top wine styles and regions, along with the climate, soils and history that make Australia so unique.
