November Food and wine pairings

What wine pairs with stuffing your face on Thanksgiving?

The Story:

Have you ever heard of the term itis?  You won't find it in Webster's, nor will your mother know the definition.  No, for this word, you have to go straight to the urban dictionary (or to someone with street cred).  But to save you the added effort, I'll give it to you now.  Itis is defined as "the drowsy sleepy feeling you get after eating a large meal. Usual meals like big Sunday dinners, Thanksgiving and Christmas meals."  And just in case you need to see the word in sentence form, the urban dictionary offers up this, "man, that itis done got me.  I'm fixin' to take a nap."  Now you understand, right?  Me, too!  I always thought it were the turkey that made me so sleepy, but apparently, it's the amount of food I'm inhaling, accompanied by large amounts of fat and salt, yummy!  So, this Thanksgiving when your stomach swells up to the size of an eight month pregnant woman, you can share this little information you just learned with your family and friends.  But, please don't tell them it was your favorite wine expert that gave you this incredibly intelligent word...just something you came across on the Internet.  I mean, I wouldn't want to make myself look any sillier than I already do;)

The Pairing:

A Cru Beaujolais is thought to be the quintessential wine to serve on turkey day.  Beaujolais is a wine region in France (they name their wine after the place it's grown) and is made using the Gamay grape.  Most people are familiar with Beaujolais Nouveau, which is fruity red wine released on the third Thursday of November, shortly after being bottled.  Cru Beaujolais however, is different from Nouveau and is often compared to good Pinot Noir, except at a fraction of the price ($10-20/bottle).  Its been said that this wine is the best choice when serving a Thanksgiving feast for large amounts of people.  However, I have to disagree.  I recently tasted the 2010 Jean Marc Burgaud Vieillesc Vignes Morgan with a huge lineup of Thanksgiving fare and personally, it didn't always work.

Although the wine has been given wonderful acclaim by Robert Parker, the only items I truly enjoyed with the wine was the turkey, stuffing and cranberry sauce.  The mashed potatoes and gravy, green bean casserole and sweet potato casserole all clashed with the wine.  And my maple glazed ham didn't work, either.  Except, I will note that the pieces of ham without the glaze did.  (You can expect my wine and ham pairing later in the week)  So, why would I serve this wine for a banquet full of people who are going to choose other items on the table?  This is the problem with picking one wine for Thanksgiving dinner when a vast assortment of foods are being served!  So, my advice...if you're going to serve earth driven dishes such as turkey, stuffing and veggies, go with the Beaujolais.  But for items like sweet potato casserole or dark meats, refer to my previous posts for suggestions.  At the end of the day, your loved ones probably won't care what they're drinking, but that doesn't mean you shouldn't make it a more enjoyable experience!  Cheers!

Comments:

Please let me know your comments in the section below!  Have you ever heard of the term "itis"?  Do you have a particular wine that you like to serve on Thanksgiving?  Let's chat!

Where To Find The Wine:

The 2010 Jean Marc Burgaud Vieillesc Vignes Morgan retails for $19.99 at Khoury's Fine Wine & Spirits.  Please visit their website: http://khourysfinewine.com/ or call 702-435-9463.  They can ship anywhere!

Meat Lovers Thanksgiving Dinner with Wine

The Story:

It was an awkward situation to say the least.  Two of my friends, who are just casual acquaintances with each other, ended up dating the same guy and I suddenly found myself in the same room with both of them at the same time.  Only to make matters worse, one was the ex-girlfriend and the other was the present.  The tension in the air was so thick you could cut it with a knife.  And although they both tried to be ladylike, I had a feeling something was going to happen.  And of course, my psychic intuition, or merely the fact that I'm a woman was right.

The ex-girlfriend decided to create conversation, I guess to be friendly by asking, "did you do anything special for his birthday?"  Every hair on my body rose up in anticipation of what the new girlfriend would say.  I was shocked the ex-girlfriend would even ask a question like that, but I think she was genuinely coming from a good place.  "I took to him to an all you can eat meat dinner.  He's a meat guy.  He likes meat,"  states the new girlfriend with a matter of factness to her voice.  As she walks out of the room, I see the ex-girlfriend's eyes fill with water.  I'm clearly lost because I didn't think her response was so bad.  "What's wrong?" I asked.  "That bitch!  She knows I'm a vegetarian.  She said that to be cruel."  I tried to hug my friend, but she stopped me.  My heart went out to her knowing she must have some unresolved feelings there and also, I wasn't quite sure that's how my other friend meant it.  It's clear however, that meat and men, aren't they the same thing;)~, can sure stir up emotions.

The Pairing:

Not everyone wants white meat on Thanksgiving.  I personally love a big, juicy drumstick or piece of beef.  These darker meats call for a bigger, fuller bodied wine that can stand up to the fat content of the meat.  That's when I pull out a bottle of the 2007 Domaine de Piaugier Cotes du Rhone Villages Sablet from France.  This southern Rhone red wine is a blend of up to 13 grapes but is mostly Grenache based with some Syrah.

After a bite of the food and then a sip of the wine, I immediately love how well the two work together.  The wine's medium to full body stands up nicely to heaviness of the meat without being too cloying and its smooth tannins do especially well with the dark turkey meat.  The earth and spice aromas found in the wine work incredibly well with the herbs and spices used to flavor the meat and the raspberry and blackberry aromas give the pairing a touch of sweetness.  Finally, the real reason one chooses a red from France with meat is due to its wonderful acidity that helps to prolong the flavors of the food and cleanse the palate in-between bites.  Hope you enjoy!  Cheers!

Comments:

Please let me know your comments in the section below!  Are you a vegetarian and have a special Thanksgiving spread you like to serve?  Do you like the darker meat on a turkey or like to serve beef on Thanksgiving?  Let's chat!

Where To Find The Wine:

The 2007 Domaine de Piaugier Cotes du Rhone Villages Sablet retails for $21.99 at Khoury's Fine Wine & Spirits.  Please visit their website: http://khourysfinewine.com/ or call 702-435-9463.  They can ship anywhere!