Turkey Wine: Strategies for getting soused on Thanksgiving

Although they were Puritans, you gotta think the Pilgrims drank it up at the first 1621 Thanksgiving dinner. I can see the barrels of wine scattered about as they stumble to their feet the morning after the gorge-fest. Through their hung-over stupor, they high-five and congratulate themselves for a party well done.OK – this Animal House-esque scene didn’t happen, and they didn’t eat mashed potatoes or stuffing either. But they did drink – something. So, in keeping with tradition, so should we.

But drink what? There are as many opinions about what to drink with The Big Meal as there are calories in it, but here’s a smattering.

Some people like to marry France’s Beaujolais Nouveau release with their Thanksgiving meal. The third Thursday of every November is always the splashy arrival date for the first wines of the new vintage. Beaujolais Nouveau is a simple, fresh, non-egoistic fruit bomb of a red wine and is almost always 10 bucks or less. Made from the lighter Gamay grape, it’s aromatic and laden with bright cherry candy or jam. Serve it chilled for the best results. My favorite producers in past releases have been Mommessin and Drouhin.

Wine snobs believe pinot noir is the ticket with turkey dinner, whether it be Hungry Man or homemade. But a girl could go broke pouring pricey pinot all day, especially if she’s entertaining a crew. The best bet for a crowd is Australian shiraz, since it seems to please everyone, it pairs OK with most food, and many cost under $12.

But say you have some inventory to let loose? Since you’re ideally with friends or family at Thanksgiving, maybe it’s time to crack that expensive, memory-laden chardonnay you brought back from California, or the dust-encrusted Napa cabernet sauvignon your wine-obsessed friend gave you. No time like the present – you’re not working tomorrow, right?

Or you could splurge on a few expensive bottles — my rule is never open two bottles of the same thing at one sitting since you can explore more that way. Grab celebratory, get-the-party-started French Champagne, an unusually named Californian or Australian blend to start conversation, or something you can’t pronounce so you can make fun of each other. Basically, exploration and exposure are the key, so why not do it on Thanksgiving Day?

Then there’s the thought of snubbing the pundits and drinking whatever the hell you want. Menu discipline is difficult to maintain throughout an informal evening, especially after the second glass. And the perfect food and wine pairing is as elusive as Uncle Harry’s hair, so why dwell on it? Since it’s a holiday, maybe we should just chill out, sit back and drink what we like. It’s sure easier that way.

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