If you’ve elected to take on the Thanksgiving meal yourself this year (out of your tiny Brooklyn kitchen, no less!) you’ve undoubtedly already formulated a multi-day plan of attack for getting your turkey brined, your potatoes mashed and your stuffing stuffed. Color us impressed. But in the midst of all of that pre-holiday mayhem, how many of us actually remember to plot out thoughtful beverage pairings as well? That’s why we’ve consulted Conor McCormack from Brooklyn Winery, for tips on getting the most out of your Thankgiving Day vino, from appetizers to dessert.
The Intro: Hors d’oeuvres and Champagne
You’ve got to have bubbles to start! This gets everyone in the right mood for enjoying the day. I think the occasion calls for wine from Champagne, and I could always go for a bottle of Billecart-Salmon Brut Rose when nibbling on anything from smoked salmon to cocktail weenies.
Side Dish # 1: Brussels Sprouts and Gruner Veltliner
I love how the bright yet deep flavors of Gruner Veltliner can cut through the intensity of good brussels sprouts—especially when they’re browned and crispy!
Side Dish #2: Mashed Potatoes and Gravy with a lively Beaujolais
Don’t overthink it, just enjoy it! The light and fruity Beaujolais gives plenty of lift to a deep and comforting mash.
The Main Event: Turkey with Cranberry Sauce and a Pinot Noir
This pairing really works because the two match in intensity. The Pinot Noir can enhance the flavors without overpowering the delicate components of the dish. I like the dark meat on the turkey, and our Brooklyn Winery Pinot Noir, Los Carneros, with elements of earth and fruit, pairs wonderfully with the slight gaminess of the meat and the brightness of a cranberry sauce.
The Aftermath: Pumpkin Pie and Oloroso Sherry
As long as the pie isn’t too sweet (which, for me, it shouldn’t be) this is a fun pairing and works great. I love ending a long and filling meal sipping on the Oloroso-style of Sherry that highlights a deep nuttiness and complexity.
213 N 8th Street, Williamsburg bkwinery.com