Wine, Beer & Spirits That Make for Thankful Thanksgiving

Many people are confused about what wines and other libations are appropriate to serve with their Thanksgiving dinner. The rules of white wine with poultry and red with meats no longer apply, so what is a novice wine drinker supposed to do? For that matter, what is an experienced connoisseur to do? What if you are planning on serving beer or spirits, as well?

To be quite honest, even veteran cocktailers often have an issue with wine or beverage pairing when other people are involved. Sitting down in the comfort of one's own home with a pile of fish sticks and a big, juicy syrah doesn't seem bothersome, while ordering a wine to accompany the lamb chops at your favorite fine-dining establishment may be intimidating, even overwhelming. Decision-making may become even more difficult on a holiday, when the pressure is on and there are a number of differing palates to please.

I won't go into the intricacies of the wine-pairing decorum here - nor the importance of matching infused vodkas with your particular courses (long story) - but I will give you some helpful hints about what you definitely want to serve with your turkey dinner, as well as a few suggestions on how to choose wines, beer and spirits to accompany the rest of your holiday fare. As a fair warning, I must say that you will find a variety of different opinions on the subject. This is because there are as many different schools of thought on pairing as there are wine drinkers. Furthermore, if you like to pair your turkey with, say, a Cadillac margarita, by all means please do so. It's all about what you are comfortable with and tastes good to you, not what someone else tells you to enjoy.

Drinks and Dinner

You may start your day with appetizers, such as veggie platters and cheese plates. I recommend starting off with some nice bubbles. I think they are not only festive, but also a nice accompaniment to the nibblers. Try Scharffenberger from Mendocino, a toasty, yet bright and fruity sparkling from Northern California (at less than $20 a bottle, sometimes even less than $15, you can't go wrong). A Prosecco from Italy or a Cava from Spain will also please guests at a reasonable price. The imported bubbles may cost even less than domestic and be more palatable. Many Cavas and Proseccos have less bubbles, making them more enjoyable for folks who prefer still wines - you will please your entire crowd, while introducing many to a new flavor experience.

If bubbles seem a bit strange to you, you can also start with a nice brew. Beer and ale will pair particularly well with appetizers, particularly if you look for brews that complement the flavors of the food you are serving. A richer ale is often more appropriate for cheese and meat platters, because of the fuller body and more flavorful taste profile. Try out Chimay for a special treat. The brewery produces three different ales, but I suggest trying the Chimay White Cap to start. Brewed by Trappist monks, this beer is a delicious, medium-bodied delight that is mildly hopped with floral notes. A spectacular libation, you will not only complement food, but get a nice buzz as well. If your starters tend to be on the lighter side, try a lighter beer, such as Spaten Premium from Germany - you will gain the respect of your guests who like good beer, while still pleasing those who are still drinking mainstream domestics (I won't name names).

For the main meal, I have a number of suggestions.

You can continue to serve brews with dinner, perhaps even mixing in some ciders, such as Dry Blackthorn or Ace Pear Cider, to complement the turkey with cranberry sauce. Experiment a little with your brewed beverages, they are truly food friendly and are lower in alcohol (typically) than wine, so having one or two won't get your guests obliterated.

For white wines, try a nice Pinot Gris from Oregon or California - a couple of my favorites include the Pinot Blanc/Pinot Gris from Au Bon Climat and the Mac Murray Pinot Gris from Sonoma. These whites tend to be crowd pleasers, not only because of their fruit-forward style, but also because of their food-friendly acidity. A Viognier (pronounced VEE-ANH-YAY) will work especially well with Turkey, particularly if you are looking for something a bit out of the ordinary. Bridlewood, Alban and even Smoking Loon (in most groceries) are nice, reasonably priced wines in this category. For your traditional Chardonnay drinkers, look for a Chardonnay that is not overly oaked, as it will overpower the meal. You can find a number of decent Chardonnays in reasonable price ranges from all over the globe - too many to list here.

For red wines, I suggest a nice Pinot Noir or Chianti. Pinot is very turkey friendly, though often pricier than other reds. The reason for the expense is that Pinot Noir (the grape) is more finicky and difficult to grow than other varietals, thus it is more expensive to grow. From California's north coast, Mac Murray Ranch makes very nice Pinots, as does Martin Ray. Both wineries make elegant wines in several price points, so you can choose how much you would like to spend. There are also numerous selections from central coast of California, including Alma Rosa (also an organically farmed option), Au Bon Climat - again, many different price-points - and Baileyana, among others. The selections listed here are wines that I would serve to accompany dinner. There are a number of Pinot Noirs from this region that are delicious, yet too full and fruity to serve with a turkey and stuffing. Choose judiciously. Chianti comes in a range of prices, while still maintaining good quality. You may be thinking pasta and breadsticks at the mention of Chianti (or any other Italian wine, for that matter), but the fact is Italian wines are meant to be enjoyed with food. The balance of fruit and acidity allows you to enjoy the meal and the wine, not one or the other. Felsina and Antinori are two of my favorites.

A note on choosing your wines: ask your wine retailer! If you are shopping at a wine shop, you may be overwhelmed by the choices, so simply find the person in charge and ask for a suggestion. Let them know what you will be serving, as well as your price range - they are an invaluable resource. If you are in the grocery, you are pretty much on your own. Try to pick wines within your budget, but not too cheap. There are a number of nice grocery store wines between $8 and $20 and, if you are buying in quantity, most groceries offer a discount.

Cocktails are also appropriate for holiday dinners, but I particularly like them with dessert. Try a pumpkin martini with a graham cracker-rimmed glass with a simple, yet elegant New York cheesecake, a blackberry mojito with Key Lime pie, or a chocolate martini with pecan pie. The possibilities are endless!

Have fun with your choices, Remember to drink responsibly, but also remember that the holidays are a time of celebration and togetherness - a nice glass of wine warms the heart and the spirit.