Time for the Cork
"Wine is mentioned in the bible more than 400 times, Lemonade, not once."-- refridgerator magnet
So we've covered quite a bit of ground with the "fork", I think it's time we focus on the "cork".
Now, some of you may be wondering: what could a girl with the delusion of being a modern day flannel wearing June Cleaver, and a self proclaimed food nutjob/kitchen goddess with an obsession of 80's television sitcoms possibly know about wine? Surprisingly, quite a bit.
Besides my own affinity for, and self education of wine (aka Wine For Dummies), I have poured wine in a boutique tasting room (I even shared some with the guests), and learned quite a bit about the winemaking process, different varietals, and food and wine pairings.
Johnny Carson once said:
"Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often."
This is where wine comes in.
Whether you are hosting Thanksgiving, or attending a Thanksgiving (or holiday) dinner, it is inevitable the menu planning has begun. It is not difficult to pair wine with traditional fall and winter foods, but there are a few guidelines to follow:
- It is not necessary to splurge on wine for Thanksgiving. The traditional menu has a lot of sweet elements, such as cranberry sauce and sweet potatoes, that lend themselves to medium-bodied wines, not overly complex or too subtle. A soft red is "medium-bodied," which means it's relatively low in tannin, the substance in grape skins that gives red wine its color and "weight." Like a good turkey gravy, it will feel silky in your mouth, not rough or astringent. Some good examples of medium bodied reds that are widely available are:
Pinot Noir from Oregon, Washington, or California (bright and refreshing with hints of sour cherry and mushrooms)
Syrah (or Shiraz) from California or Australia (rustic, peppery, and jammy)
Beaujolais from the Burgundy region of France (very easy to drink,smooth, a white wine drinker's introduction to red)
Red Cotes du Rhone, from France's Rhone valley (earthier and spicy)