Great Wines for Thanksgiving
Advice from Wine Taster Jill Stacey
 As you're planning your Thanksgiving feast, Wine Taster Jill Stacey is here with wine suggestions to make your meal complete, starting with the main course.
Rich Full bodied White Wines pair best with the traditional turkey meal: If you like Chardonnay some great labels would include Rombaurer Chardonnay, White Oak Chardonnay, Huntington Chardonnay, and Sorrel Canyon Chardonnay. These wines are full bodied rich, and buttery, with good oak flavor that will add tropical flavors to your turkey dinner.
 For years people have always considered rich full bodied Chardonnays as the perfect turkey wine. But if you're ready to branch out, there are many other wines that can boost the flavors of your Thanksgiving fair.
For instance, you could try:
A Rich Dry Gewurztraminer - A heavy on the palate wine with a sweet creamy feel and it’s perfect to bring out the sweet juicy flavors of turkey. "Dry" in this case means it is not acidic or as sweet as the typical Gewürztraminer, it will tantalize your entire mouth not just your tongue! Try: Claiborne & Churchill from California, or Storrs Gewurztraminer – California
Or you could find a Rich Medium-Dry Riesling - Again the same heavy palate wine with sweet creamy feel that will bring out the sweet juicy flavors of turkey like the Gewürztraminer. Try: Von Buhl – Germany.
And not to be forgotten: Viognier a grape varietal that ads tropical creamy buttery flavors without a heavy oak influence. Incognito Viognier is a hit!
Fruity & Mellow Red wine can also be a good pick for Thanksgiving dinner :
Pinot Noirs - Especially when they have the cranberry, raspberry flavors that can accent those flavors from your meal. Again a light bodied Pinot doesn't lend to the sweetness of the turkey but adds the fruity flavors that we enjoy in the meal. Try: Sorrel Canyon Pinot Noir from California; Sticks Pinot Noir – Australia
Cabernet Sauvignons, Merlots or Shiraz varietals will also add some heavy fruit flavor to your meal but if you get a lighter bodied to mellow style it won't over-power the food. Save the big, bold Cabs and Shiraz for your heavier meal during the winter season. You don’t want to over power the food but rather compliment it with certain flavors of the wine. A cabernet sauvignon I would recommend would be: Excelsior Cabernet from South Africa, Huntington Cabernet from California. Merlot’s: Flying Fish Merlot from Washington, Huntington Merlot from California or for Shiraz try some of the softer styles in Mad Fish Shiraz from Australia, Jake’s Fault Shiraz out of California.
Happy Thanksgiving and may you have many blessings!
~Jill
Check back next time for Jill's favorite wines to get the meal started and to go with the Thanksgiving pie.
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