This time of year many who rarely drink are indulging in a glass or two of wine. Something about the cooler weather and the holiday season makes us yearn for the taste discovered near the dawn of man. Grapes seemed to be designed for making alcohol, the sugars on the inside and the yeast on outside of the skin required only the skin to break and time to begin fermentation. Indeed every culture that has grown grapes has enjoyed wine in some form. However for a lot of people the Holidays might be the only time they enjoy a few glasses.

It can be a daunting world when you look at the rows of bottles on the shelves. Each store sets them up differently and each country has rules for the terms on the label. So please allow me to give a few simple guidelines on how to select a perfect wine for the season.

Do:

− Invest in a waiter’s corkscrew. There are plenty of videos on the internet on  how to use them. All you really need to do is slowly work it out using the arm on the lip of the bottle as a lever, and once enough of the cork is out to grab gently work it out with your hand.

− Look for a local wine shop or a place where there are people to help you and provide suggestions. Grocery stores often don’t stock great wine, and they know even less about it.

− Own stemware for wine. The shape of the glass enhances the aroma and keeps your hand from warming the wine.

− Sip slowly, enjoy the aroma, take your time. Gulping good wine is a waste of your hard earned money. Remember your tongue tastes different things on different areas, swishing is not just done to look pretentious.

− Look for places that sell wine laying on it’s side. The preferred way to stock and store wine.

− Serve red wine at 65 degrees, white wine at 55, and sparkling at 45.

Don’t:

− Waste your hard earned money on wine coolers, jug wine, or box wine. The only thing this stuff is good for is a cheap buzz and getting rid of relatives.

− Expect much from a regular sized bottle priced below $7. If you say you can’t taste the difference it’s because your gulping.

− Store wine in the fridge. It keeps reds to cold and ruins the effervescence of sparkling wine. A clean waste basket filled with water and ice makes a great ice bucket.

When it comes to pairing wine and food there are two schools of though. Some wines are chosen to contrast a dish and others to compliment. I usually stick to the contrast category to keep the meal interesting. Below I’ll provide a few suggestions for your perusal.

Albarino and Sauvignon Blanc: These wines are clean, crisp, tart, and citrusy. They are certainly part of the contrast category and are perfect to cut through the heavy sweet flavors of Thanksgiving. Albarino is a Spanish white wine that’s off the beaten path but worth a look if you like tart flavors.

Beaujolais Nouveau:  The famous gamay of southern France is released every November, it’s named for the region and not the grape. This lightly fruity red wine is excellent for those first time wine drinkers and goes great with turkey.

Gewurztraminer: A good choice for those that like a sweeter flavor. These wines are very aromatic with a light sweetness that compliments the natural sweet and baked flavors of the meal. It’s also very light which is good when the food your eating isn’t.

Pinot Noir: This fruity, earthy, red wine is popular this time of year for it’s amazing compliments to the bird and the stuffing. It is dryer than Beaujolais but more accessible than most reds.

Rose: This is not to be confused with White Zinfandel, White Merlot, or Blush. Dry Rose’s are my go-to Thanksgiving favorite and naturally pair well with poultry. They have the crispness of a white wine and the fruitiness of a red. Look for them with the blends or in the international section. Wines from the French regions of Tavel and Lirac are particularly delightful.

Sparkling: A great pick for anyone who enjoys a drier wine. The crisp flavors and effervescence keeps one refreshed during a heavy meal and provides a stark contrast to the sweet roasted flavors. Blanc and Rose are both delightful but be wary of cheap sparkling wines, at best they undergo there second fermentation in a tank and lose out on depth and bubbles. At worst they are pumped with carbon dioxide and cause headaches aplenty. 

Syrah: Also known as Petite Syrah, and Shiraz this wine is spicy with tones of acidic ripe berries. The peppery notes go well with herbed dishes and provides a nice dryness to refresh the palate. Were I to be grilling turkey breasts this is what I’d select.

Whatever you choose, remember a gracious host makes sure their guests are fit to drive. Have a happy thanksgiving and enjoy a glass for me. Cheers!

 

Joey Schmidt ,or ‘JFL,’ is a Certified Sommelier, Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for 100.5 FM’s Richard Dixon Show and Rated R Cocktails. Listen for him Fridays at 5:30 PM and visit his website at ratedrcocktails.com for more.