
Thanksgiving Day Wine Recommendations
AMERICAN-STATESMAN RESTAURANT WRITER
Here’s the hard part: finding something that goes with dry white turkey meat and the gamier dark meat, plus gravy that’s salty and fatty and cranberry sauce that’s puckery-sweet. Now throw in smoky, fatty, salty ham. This calls for finesse, for a lot of chardonnay, a little riesling and a few bottles of pinot noir, the wonder grape. Plus one wine to keep the peace.
· Snoqualmie Naked Chardonnay 2009 ($12): The chardonnay grape gets a bad rap because some California wine technicians turn it into oak-soaked butter bombs. This organic winery leaves the grape alone, and it’s refreshingly light with a little citrus peeking through. Not too sharp for turkey, but bright enough to slice through the gravy.
· Stag’s Leap Karia Chardonnay 2008 ($35): One step up in power and technique, Stag’s Leap shows how scraping a little butter across a slice of toasted oak can make your wine taste as toasted and juicy as the bird.
· Seven Hills Columbia Valley Riesling 2009 ($14): This is crisp, a little sweet, with some drying mineral notes. And at 11 percent, it’s lower in alcohol (looking at you, brother-in-law). Your instincts will tell you it goes with the poultry, but its acidity will cut through the fat in the ham even better.
· MacMurray Ranch Central Coast Pinot Noir 2007 ($23): The winery carries the name of the actor Fred MacMurray, and his daughter Kate is the label’s ambassador. When she visited Austin, she and I talked about how much we liked her dad in “The Caine Mutiny.” The movie is so saturated with color, and his character is nuanced and complex. The wine is, too. I think of it almost like perfectly balanced cranberry relish.
· Byron Nielson Vineyard Pinot Noir 2008 ($34): This wine brings some dark cherry and a lot of warmth. This wine makes everything on the table get along.
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