What's the only thing better than wine, bread and cheese? Wine, friends and a 5 Star T-Day Menu! Here is a list of wine suggestions that I will be bringing to my Friendsgiving dinner this year. Tasting notes to follow in my next blog!

Dry Riesling

A dry Riesling can help to break up a heavy, Thanksgiving Day meal. Not to mention, it is easy to drink because it is dry and has a light body with a low alcohol %. The crisp acidity and flavor profile (apple, citrus, apricot, minerality) pairs with a wide variety of Thanksgiving Day foods.

What I'm bringing: Dr. Konstantin Frank 2020 Dry Riesling from the Finger Lakes Region in New York State. This wine is one of the highlights of the Finger Lakes Rieslings. Dr. Frank is the Finger Lakes wine pioneer and in the 1950’s, he saw the potential for growing Riesling grapes in this region. The winery has continued to produce world class wine ever since.

What I'm excited to pair it with: Mashed Sweet Potato Casserole - the natural acidity in the wine will help break up the rich, sweet flavors from the sweet potatoes.

Gewürztraminer

The name can be a little intimidating, but this is my favorite dry white wine to pair with Thanksgiving dinner! Traditionally, this grape variety has a heavier body with pronounced floral and stone fruit aromas - this makes it a perfect balance with foods that have a bit of spiciness. It is more complex than a dry Riesling, especially if it has been aged and tertiary flavors (such as honey) have begun to develop.

What I'm bringing: Ravines 2018 Gewürztraminer from the Finger Lakes Region of New York State. This winery is located across Keuka Lake from Dr. Konstantin Frank. However, the two wineries produce notably different wines. Try comparing dry Rieslings from the two!

What I'm excited to pair it with: Stuffing and Gravy - the heavier body will compliment the heavier foods and sweet flavor characteristics will help balance the black pepper/subtle spices.

Pouilly-Fuissé

Okay - what the heck is this? It isn't a grape variety! Pouilly-Fusse is a location in the Mâconnais region of Burgundy, France that produces white wine made from 100% Chardonnay grapes. In the "Old World" (aka France, Italy, Spain, etc.) specific regions make wine from 1 or 2 grape varieties. Therefore, instead of labeling white wine as "Chardonnay" or red wine as "Pinot Noir", the consumer is expected to know that white wine from Burgundy is Chardonnay and red wine is Pinot Noir. Additionally, some regions combine different grapes, such as Bordeaux that blends Merlot and Cabernet Sauvignon grapes. When in doubt - Google the name and you will be able to figure it out!

This Chardonnay is slightly oaked, meaning that you will taste secondary buttery notes that come from Malolactic Fermentation. This process converts the high acidity in the wine to soft, creamy flavors. For all my science nerds - you can read more about that here: What is Malolactic Fermentation? The Buttery Taste in Wine

What I'm bringing: Louis Jadot 2020 Pouilly-Fusse.

What I'm excited to pair it with: Mashed Potatoes with Butter & Yukon Potato Casserole- the buttery notes from Malolactic Fermentation will (obviously) go perfectly with creamy mashed potatoes. The remaining acidity from the fermentation will also help to cut some of the creaminess, leaving you with a balanced mouthfeel.

Cabernet Franc

Cabernet-Franc is an underrated Thanksgiving wine pairing. This grape variety is in the minority in Bordeaux blends, but when it is made as a single variety wine, its complimentary notes are allowed to sing. Usually, the body is heavier than a Pinot Noir, giving it substance to pair with heavier dishes, but it is not as heavy as a Merlot. Flavor notes include black pepper, red currants, plum, tart strawberry and violets.

What I'm bringing: Ravines 2018 Cabernet Franc from the Finger Lakes Region of New York State.

What I'm excited to pair it with: Green Bean Casserole, Brussel Sprouts and Roasted Vegetables - Cabernet Franc can also have some leafy green notes and the heavier body will compliment heartier vegetable dishes!

Beaujolais Nouveau

I’ve saved the best for last! This wine is from the Beaujolais region of Burgundy, France and it is known for using almost exclusively Gamay grapes. It is also known for being the region in the Northern Hemisphere to produce the first wine of the current year’s vintage. Every year, the wine is released on the 3rd Thursday of November, so this wine truly is fresh and new! The grapes are hand picked and are fermented using Carbonic Maceration to enhance and preserve the fresh, fruity flavors of the Gamay grape. It is dry, aromatic, easy to drink and has a lower alcohol content. The signature flavors of strawberry banana yogurt and fresh cherries are a gateway to preparing your palate for more intimidating reds.

What I'm bringing: 2021 Jean-Claude DeBeaune Beaujolais Nouveau. (I personally prefer Henry Fessy or Georges Duboeuf, but my wine store did not have them in stock yet!)

What I'm excited to pair it with: Turkey and Cranberry Sauce - the light body, low tannin and pop of red fruit make this wine incredibly versatile for Thanksgiving. Try pairing the wine with the dishes mentioned above as well!

I am a firm believer that the best pairings are determined by YOU! Everyone has different palates and preferences, so there is no such thing as a "correct" pairing. Experiment and try new, unique pairings. I would love to hear your favorites.

Happy Thanksgiving!