Thanksgiving Wine and Beer Pairing
MISMATCH Avoid big Italian Barolos and California cabs that can steal the thunder of even the mightiest roasted bird. Also, keep light whites like sauvignon blanc or pinot grigio with appetizers—they’ll never get out of the gate against the main course.
ZEROING IN Merlot has been in the doghouse since the movie Sideways, but the cool nights in Washington state’s Columbia Valley produce a balanced wine, different from clunky California merlots. With cherry aromas and light tannins, these reds go with both a robust turkey and a wide variety of sides at the holiday table.
Snoqualmie, Merlot, Washington, 2007 ($11)
Columbia Crest, Grand Estates Merlot, Washington, 2007 ($12)
ZEROING IN Although Chilean chardonnays aren’t as popular as their oak-laden California cousins, they’re gaining popularity. With layers of apple, pear, and lemon, they’re a terrific choice (and value) compared to pricier white Burgundies and other big, buttery, food-clobbering wines.
Veramonte, Reserva Chardonnay, 2008 ($12)
Viña Cono Sur, Chardonnay, Chile, 2008 ($11)
ZEROING IN The toasty caramelized notes of these brews lend muscle—a tasty asset with this turkey’s full-bodied rub.
Samuel Adams, Winter Lager, Massachusetts ($10/six-pack)
Magic Hat, Howl, Vermont ($10/six-pack)