As the holiday season approaches, it’s time to gather around the table for the quintessential Thanksgiving feast. From roast turkey to sweet potato casserole, each dish brings its own unique flavors to the celebration. Elevate your Thanksgiving experience this year by exploring both traditional and unconventional wine pairings that will delight your palate and impress your guests. Read on as we journey through classic Thanksgiving dishes, guided by our passion as sommeliers (SOMM&SOMM), as we explore the perfect symphony of tastes.
Classic Turkey and Stuffing
The star of the Thanksgiving show is undoubtedly the roast turkey. Its savory, succulent meat pairs beautifully with a variety of wines. For a traditional choice, consider a medium to full-bodied white wine like a classic Chardonnay or a Viognier. These wines complement the turkey’s texture and enhance the subtle flavors of the bird.
For a twist, try a Pinot Noir or a Grenache. These red wines bring out the earthy notes in the stuffing and create a harmonious balance with the turkey’s richness. SOMM&SOMM recommends choosing a Pinot Noir with a hint of spice to add complexity to the pairing.
Sweet potato casserole, adorned with a layer of gooey marshmallows or crunchy pecans (Ruth’s Chris Sweet Potato Casserole Recipe), dances on the palate with a combination of sweet and savory notes. To complement this dish, opt for a white wine with a touch of sweetness, such as a Riesling or a Gewürztraminer. These wines balance the sweetness of the dish without overpowering it.
For a more unconventional choice, consider a rosé or a light-bodied red wine like Gamay. SOMM&SOMM suggests selecting a wine with bright acidity to cut through the sweetness of the casserole, creating a delightful contrast that will leave your taste buds wanting more.
Creamy mashed potatoes and rich gravy are the comforting soul of any Thanksgiving meal. A classic Chardonnay with buttery notes is a safe and satisfying choice. Its smooth texture complements the creamy potatoes and enhances the richness of the gravy.
For a bolder pairing, go for a sparkling wine or a Champagne. The effervescence cuts through the heaviness of the potatoes and cleanses the palate, preparing it for the next delicious bite. SOMM&SOMM recommends selecting a brut or extra brut style for a clean and refreshing experience.
No Thanksgiving feast is complete without a slice of pumpkin pie. The warm spices and creamy pumpkin filling call for a wine that can stand up to its bold flavors. A late-harvest Riesling or a Moscato d’Asti perfectly complements the sweetness of the pie.
For an unexpected pairing, try a tawny port or a sweet sherry. These fortified wines add depth and complexity, creating a memorable finale to your Thanksgiving meal. SOMM&SOMM suggests opting for a tawny port with notes of caramel and nuts to enhance the nutty crust of the pie.
This Thanksgiving, let your taste buds embark on a culinary adventure by exploring diverse wine pairings that elevate the classic flavors of the holiday. Whether you stick to tradition or venture into the realm of unconventional pairings, the expert guidance of a sommelier ensures a symphony of tastes that will make your Thanksgiving feast truly extraordinary.
On October 28, 2023, an enchanting event unfolded in a private suite at Disney’s Riviera Resort, a night that will be fondly remembered by those lucky enough to attend. It marked the 35th Wedding Anniversary of Scott and Alison White, a couple known for their love of fine wine and fine company. Although their actual anniversary date was October 30th, they thoughtfully planned this special celebration a few days in advance to accommodate their dear friends and family with busy schedules. It turned out to be a decision that would create an unforgettable evening filled with elegance, exceptional wine, and camaraderie.
Place setting for the Chateau Montelena Penta-deca-vertical
The centerpiece of the evening was a Chateau Montelena themed 5-course wine dinner featuring five decades of the legendary Cabernet Sauvignon wines of Chateau Montelena: 1978, 1988, 1998, 2008, and 2018. As each guest arrived, they were greeted with a glass of the 2020 Chateau Montelena Chardonnay, a delightful prelude to the remarkable evening that awaited them. The bright and beautifully floral wine flowed as guests mingled, setting the stage for a night of memorable moments.
Gregory Dean (SOMM&SOMM) and Chris Grossman, CSW (Chateau Montelena)
The uniqueness of this event became apparent when all five different Cabernet Sauvignons were poured at the beginning of the meal. This format allowed every vintage to be compared with all five courses. To enhance the experience and create a lasting memory, special tasting mats were thoughtfully provided for the 32 guests, inviting them to take notes and record their journey through these remarkable wines.
Our ties may not be by blood, but they’re definitely by bottle… and I dare say, that’s even stronger!
Gregory Dean
Adding an extra layer of enchantment to the evening, Chris Grossman, a Certified Specialist of Wine (CSW) from Chateau Montelena, was in attendance as the special guest. His presence was akin to having the gatekeeper of a vinous treasure trove share the secrets and stories behind each bottle. Chris regaled the guests with detailed information about each wine, unveiling the history and the little-known tales of the fabled Chateau Montelena. His insights and storytelling elevated the entire experience, making it all the more special.
Chris Grossman, CSW – Chateau Montelena
As for the culinary side of the evening, the menu was meticulously curated, offering a perfect marriage of flavors with the exceptional wines:
Beets Three Ways: The evening commenced with a dish that celebrated the versatility of beets, prepared three ways and complemented by fine herbs and red wine vinaigrette.
Roasted Butternut Squash Soup: The second course brought to the table a velvety roasted butternut squash soup, adorned with pepitas and pomegranate seeds.
Char-Crusted Swordfish: The third course introduced char-crusted swordfish, accompanied by creamed leeks and a cabernet reduction.
Cabernet-Braised Short Rib: The fourth course featured tender cabernet-braised short ribs, served with red wine-braised onions and polenta.
Reverse-Seared Ribeye: The grand finale was a succulent reverse-seared ribeye, presented with smoked gouda mac & cheese, charred Brussels sprouts, and a tantalizing blackberry sauce.
As the evening progressed, there was no shortage of opinions and expressions of how each wine paired with every dish. In fact, there were eight (8) sommeliers among the thirty-two (32) total guests. This created an atmosphere of wine knowledge euphoria 😉 With the penta-deca-vertical (a Scott White coined phrase) poured, each course was meticulously prepared and served. Here is my summary of how these wines paired with the dishes:
Beets Three Ways – The older, softer wines (1978 and 1988) were my favorite wines for this dish. The 1998 with the golden beets in this dish were definitely a favorite.
The 1978 Chateau Montelena Cabernet Sauvignon, a wine matured with time, gracefully complemented the “Beets Three Ways.” Its aged elegance showcased a symphony of flavors with subtle hints of blackberries, dried herbs, and a delicate touch of leather. This wine lent a refined depth to the dish. The earthy beets in their various preparations resonated with the wine’s complex character, creating a harmonious balance between sweet and savory, which was a testament to the beauty of well-aged Cabernet Sauvignon.
The 1988 Chateau Montelena Cabernet Sauvignon, known for its rich dark fruit flavors and velvety texture, engaged in a delightful dance with the “Beets Three Ways.” The wine’s fruity undertones accentuated the natural sweetness of the beets while its tobacco notes offered a contrasting depth. This pairing brought out the best in both wine and dish, creating a symphony of flavors where the earthy and peppery aspects of the beets were beautifully elevated by the wine’s round finish.
Roasted Butternut Squash Soup – This dish was earthy and rustic, so the older vintages seemed to be a natural fit. My favorite, however, was the 1998 with this particular dish.
The 1998 Chateau Montelena Cabernet Sauvignon, characterized by dark plum, tobacco, and cedar, offered a captivating interplay with the Roasted Butternut Squash Soup. The wine’s firm tannins and depth created a delightful contrast to the soup’s creaminess. The wine’s dark fruit elements harmonized with the soup’s sweetness, while its structural integrity accentuated the dish’s complexity. This pairing celebrated the diverse characteristics of both the wine and the cuisine, creating an engaging and rich experience.
Char-Crusted Swordfish – This dish was diverse enough to work well alongside any of the vintages. At one point I witnessed a guest enjoying this dish with the 2020 Chateau Montelena Chardonnay 😉 It’s this very reason that I leaned into a contrasting pairing as opposed to the classic complementing approach.
The 2008 Chateau Montelena Cabernet Sauvignon, recognized for its balanced blackberry, cassis, and hints of eucalyptus, offered a refreshing twist to the Char Crust Swordfish. The wine’s depth and the hints of eucalyptus provided a unique contrast to the dish. The wine’s dark fruit flavors harmonized with the swordfish’s flavors, while its structural integrity accentuated the overall complexity of the dish. This pairing showcased the wine’s ability to provide a dynamic and revitalizing counterpoint to seafood.
Cabernet-Braised Short Rib – This savory dish required a wine with pronounced fruit, body, and bolder tannins. The 2018 was a perfect fit!
The 2018 Chateau Montelena Cabernet Sauvignon, the most recent vintage, unveiled bold blackberry, currant, and dark chocolate notes, creating an opulent and luxurious pairing with the Cabernet-braised Short Rib. The wine’s dark fruit and chocolate undertones beautifully complemented the richness of the short rib, enhancing the overall experience. The red wine-braised onions and polenta found a luxurious partner in this vintage, creating a grand and flavorful conclusion to the dish. This pairing set a decadent tone for the rest of the wine dinner, emphasizing the wine’s versatility and its ability to elevate classic comfort food to new heights.
Reverse-Seared Ribeye – The final dish in the 5-course pairing would have easily stood up to any of the vintages in our penta-deca-vertical. My preference, however, was the 1978 vintage.
The 1978 Chateau Montelena Cabernet Sauvignon, with its well-aged complexity, presented a captivating contrast to the Reverse-seared Ribeye. This vintage’s notes of blackberries, dried herbs, and subtle leather added depth and sophistication to the rich, succulent ribeye. The wine’s smooth tannins and long finish created an elegant harmony with the dish, bringing out the ribeye’s bold flavors and creating a luxurious and timeless pairing.
Just when the evening couldn’t possibly get better… dessert was served! It was a melody of sweet classics–including creme brûlée (a personal favorite). These dessert dishes were served to enjoy alongside a luscious Chateau Montelena Late Harvest and Chateau Montelena Ruby-style Port (very exclusive).
Chef Jose preparing Creme Brûlée
We could not have scripted a better evening with a better group of friends. Thanks Scott and Alison for the friendship and shared love of food and wine.
…So raise your glasses, give a hearty cheer, To Scott and Alison, who’ve persevered; Through all the years, come what may, Here’s to more laughter, on this special day!
From the 35th Anniversary Toast – Gregory Dean
A few memories captured by Erin Toung. Thanks, Erin, for the wonderful photos 😉
Fish is versatile, but can quickly become boring and mundane. We eat fish often, and are always looking for ways to create dishes that connect interesting wines with fish-friendly herbs and spices. This particular dish–simple as it seems–was perfectly paired with an amazing old-vine Semillón from Patagonia, Argentina. Together, this fish dish and wine pairing was anything but ordinary.
A side note…
About a year ago, Tammy and I reluctantly subscribed to one of the mainstream meals-delivered-to-your-door services. At the time, it was the trend for busy individuals with little to no time for grocery shopping. While the idea of fresh fruit, vegetables and proteins delivered to your door sounded great, we quickly realized that the company we chose took very little care in how they packaged and shipped the products. We cancelled after the first delivery.
Imagine our trepidation when presented with the opportunity to subscribe to a service that promised fresh caught salmon delivered monthly. Regardless, we decided to give it a try. The Wild Alaskan Company delivered on their promise of freshness, consistency and care. We highly recommend subscribing to this service. The fish in this recipe was from our subscription.
Description
There are many ways to prepare cod. The most popular being battered and fried into the pub-centric dish–fish and chips. Nothing like it 😉 When you’re looking to perfect date night dish, however, reach for the herbs, spices and of course… the wine! This dish could pair with other white wines–such as Chablis or Viognier–but the under-appreciated Semillón (Sémillon) grape makes for a perfect pairing.
Sémillon shines alongside Sauvignon Blanc in the Bordeaux region of France. Lower percentages are used in the typical 80-20 white Bordeaux blends, but Sémillon is the star of the noble-rot nectar of Sauternes. The Sémillon grape in Argentina (referred to as Semillón) has characteristics unique to grapes grown in cooler climates and higher altitudes. With a higher acidity, natural lemon notes and noticeably longer finish, this wine is the perfect compliment to lighter fish dishes. The dill and lemon sauce bring it all together.
Make sure to dry the fish fillets with a paper towel. This will ensure the fillets brown-up nicely in the pan. Sprinkle the fillets with salt and pepper.
With the stove on medium heat, heat the butter and olive oil. Once the olive oil and butter are hot, place the fillets in the pan and cook for 4 minutes or so. We are trying to get a nice even golden sear. Carefully flip the fillets and cook the other side for an additional 4 minutes. Remove the fillets and set aside.
Add the minced garlic to the pan and sauté for a minute. Turn the heat down slightly and add the cream, chicken broth and a dash of salt and pepper. Continue to simmer until the sauce thickens (usually 5 minutes). Add the lemon zest, lemon juice and dill.
With so many variations of Asian cuisine, there isn’t a one-glass-fits-all wine. In fact, there are several perfect pairings within this gastro-genre. Alsace Gewürztraminer and the westernized Cantonese Sweet and Sour Chicken dish breaks the “if it grows together, it goes together” basic rule of food and wine pairing. It is important to note that not all Gewürztraminer wines will work in this scenario.
Gewürztraminer from Alsace, France
The Gewürztraminer wines of Alsace tend to be off-dry. Gewürztraminer from other regions can be sweeter with Riesling-like characteristics.
No, I am not really comparing Riesling to Gewürztraminer 😉 There are, however, certain characteristics unique to Alsace Gewürztraminer making it the right choice for this dish.
So… why does this pairing work so well? Dry, fruity and spicy version of this varietal stand up perfectly to the bold intense flavors of this dish.
Heat up the wok, chill the wine, and lets get started…
Tammy’s Sweet and Sour Chicken
2 Green Peppers
2 Tomatoes
2 Carrots
Chicken Breasts (1 per person)
3-4 Green Onions
1 Small Can of Pineapple Chunks
Prepare the batter (ingredients and instructions below). Cut the chicken breasts into small bite-size pieces. Cut vegetables and tomatoes (technically not a vegetable) into bite-size chunks. Blanch the carrots and green peppers and set aside for later. Batter the chicken pieces and deep fry in hot oil until golden brown. Prepare the sauce (ingredients and instructions below).
Add blanched vegetables, tomatoes, and golden-fried chicken to the thickened sauce (make sure to add the chicken last). Heat thoroughly and serve.
Open the wine and enjoy!
Batter
1 Egg
1 Cup Flour
1/2 Cup Cornstarch
6 tbsp Cooking Oil
1 Cup + 2 tbsp Very Cold Water
1 tsp Baking Powder
1/2 tsp Salt
Dash of Pepper
Mix all of the dry ingredients, and add the liquids. Optional: Add a few drops of yellow food coloring.
Sauce
3/4 Cup Water
1/4 Cup Pineapple Juice
5 tbsp Sugar
3 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Ketchup
3 tsp Cornstarch + 2 tbsp Water (Mixed into a Paste)
In a saucepan, whisk all of the ingredients together except the cornstarch paste. Bring to a boil. Add cornstarch paste to thicken.
Every now and then you run across a food and wine pairing that is so perfect, you can’t imagine anything better. This is one of those rare instances when the wine ‘contrasts’ and at the same time ‘compliments’ the dish. Coastal region wines naturally pair with seafood. This is no exception. Melon de Bourgogne is the most widely planted grape in the Loire Valley, and the best comes from the AOP Muscadet Sèvre et Maine. After first tasting this wine, I thought how amazing it would be with a plate of fresh oysters. But that would be cliché 😉
Domaine Claude Branger Muscadet Sevré et Maine Sur Lie Terroir Les Gras Moutons 2018
Why is this a perfect pairing?
The natural saltiness of the clams provide great contrast to the acidity of this wine. There are crisp spice and citrus zest notes in the wine that compliments the fresh creamy sauce in the dish.
This wine spends a minimum of 24 months on the lees (sur lie), bringing a welcome yeasty aroma and flavor to the wine.
We first purchased the wine as part of our ongoing commitment to immerse ourselves in the various countries and regions during our sommelier studies. I was fortunate to discover this recipe in a 2014 online article by J. Gwendolynne Berry in the Palm Beach Post, while searching for others’ experiences and recommendation of food to pair with this specific wine.
The first step is to cook the clams. Make sure to rinse them well to remove any sand and dirt from the shells. Place the wine, clams, dill, and a few splashes of dry vermouth (approx. 2 tablespoons) in a large sauce pot. Bring to a boil. Cover and steam the clams until they open. Remove the clams, and place them into a bowl. Be sure to toss out any unopened clams. Strain the liquid and rinse out the pot. Return the liquid to the sauce pot.
Simmer to reduce the liquid to about 1 cup. This should take between 8-10 minutes. Remove from heat add onions, garlic, citrus zest (lemon and grapefruit), and sour cream.
Cook the pasta in a large pot of boiling and salted water. Be careful not to overcook the pasta. Just before the pasta reaches al dente, strain the water and add the pasta to the sauce pot. Add the remaining vermouth. Cook until the sauce is creamy. This should take about 6-8 minutes.
SOMM&SOMM 
You must be logged in to post a comment.