If we had our druthers, we’d be sitting in the corner on Thanksgiving downing Pumpkin Ales, because it’s our favorite seasonal style, and when else is that autumn classic more appropriate than the harvest festival that is Thanksgiving? (Try the Post Road via Brooklyn Brewery!) But if you’d rather feel like a classy adult and impress the family and loved ones in your life, then perhaps a nice bottle of wine would be better? The only problem is: what do you buy? What goes good with what? Here are bottles from our local wineries that’ll pair perfectly with different parts of your menu.
You know what goes well with turkey? A nice Riesling, like Brooklyn Winery’s Stainless Steel Aged variety, which spends 40 days fermenting and nine months aging in—you guessed it—stainless steel. It’s a little sweeter than you’d want, maybe, but it should be fine (and, anyway, you’re actually eating Tofurkey, right?). It’s acidic. That’s the important part!
Say you’re taking a principled stand against turkey slaughter, but your family won’t indulge your New York ways by preparing you an alternative protein, so you’re just going to fill up on mashed potatoes and stuffing and contempt. Well, nothing goes quite so well with contempt, I mean those foods, as a Viognier, like the Red Hook Winery’s 2011 vintage, made from Long Island grapes from the Split Rock vineyard. It’s citrusy, flowery, and acidic-y, and ought to wrap around those starchy flavors exceptionally.
But look, how many bottles of wine are you going to buy? One for each course? C’mon! Best to buy something that’ll pair fine with the variety of foodstuffs filling your plate, like a nice Gewurztraminer. Brooklyn Oenology makes one. Now, here’s the catch—it’s orange! But orange wines are on trend right now, so (we’re ashamed to admit) we feel cool drinking them. Plus, what’s more autumn-y than the color orange? But that’s not really a reason to drink it—its complex flavors are, as well as its local origin. Happy Thanksdrinking!
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