The #1 wine question sweeping the country every November is "What should I serve at Thanksgiving?!?" and the answer is probably different than you thought. If you just want the short answer, it is our Rose of Sangiovese (in state / out of state) and our Abbott Cab Franc (in state / out of state). If you are interested in scenarios that you might want to troubleshoot, a la pairing for social situations, read on.
If you are the guest at someone else's table, there are two ways to go. There is the gift-to-save-for-later wine, or the wine you hope can pair with the meal you don't know anything about. A super classy move is to bring a nice bottle of wine for your host and make sure to say to them "Here is something special, as a thank you for having me, open it later." If you opt for a chance pairing, go with your broad strokes likability wines... dry Rose is ALWAYS a hit. You know the saying Rose All Day? Well they say that for a reason, Rose is the fastest growing alcohol sector in history catapulting to stardom in every wine glass you can find regardless of who you are or where you live.
Another sure thing, are your lighter bodied reds. Your Pinot Noir, Cab Franc, and Nebbiolo wines are super versatile because they tend to have more acidity (better for food pairings) and due to the lighter body they can handle the light meat turkey, the tangy cranberry sauce, and at the same time Grandma's overly rich casserole. Here is the thing, you simply cannot, and will not, be able to pair with everything on the table. You can pair to the dish you bring and tell people you are excited about that pairing...but be prepared, not everyone wants to geek out over pairings and will probably enjoy the wine simply because it is the one in their glass. You can also call your host in advance and ask if they are having a traditional Thanksgiving meal which would direct you to a probability of turkey, mashed potatoes, stuffing and gravy. Pairing with the main flavor on the plate is ideal, which in the case of my family is gravy. we put gravy on all of it! Our gravy tends to be rich, brown and spicy. We use the turkey renderings to make it so it has lots of flavor making it pair beautifully with our Sangiovese, our Cab Franc and our Divino red blend seamlessly. And yes, we usually have all three plus a bottle of our Rose of Sangiovese on our table. If they will be showcasing their unique heritage, dishes could be wildly different than what you are used to. Your host will be excited you asked and are showing interest. Take that info to your local wine shop or email me (Michele@VivacWinery.com), I can give you a Vivac and a non Vivac option for a happy pairing.
If YOU are the host, there are some things you can do to ensure great pairings. First, you can supply ALL of the wine for the meal. You can let them know in advance that you have taken care of the pairings for dinner, but to bring something specific if they'd like (often this will be beer). If people bring a bottle, they may be doing so in the hopes that it will be opened with the meal (ask them!), or it could be a gift for you, or it could be that they like a specific type of wine and want to make sure they get to drink it throughout the evening. This usually happens with sweet wine drinkers attending a meal where they know everyone will be serving dry wines or vise versa. If you have planned pairings and purchased the wines for the meal, open wines people bring with appetizers and leave them off the main table. If someone wants one of those wines instead of your selection, they may get up and get more of that wine. Your point that THIS is the pairing will be obvious by placing the intended pairing wine on the dinner table. I will never forget the dinner at my Grandmother's where she pulled out a jug of Carlo Rossi "Burgundy" from the refrigerator and announced "it's only been open a few weeks!" Now believe it or not, I am not a total wine snob. I will drink a glass of any well made wine in any price bracket, from any region in the world. What I won't drink is an already bad wine that has been open for weeks turning into straight vinegar. I am pretty sure everyone, including Grandma, was really happy we had brought a bottle of wine too.
Another option, if you are a control freak and a little bit bossy (like me), is to assign dishes and wines. Yes, you really can do this! A lot of people actually find the idea of coming up with a suitable dish and/ or wine a stressful challenge and are relieved to simply be told to bring a vegetable and a bottle of wine. Try to keep it general such as asking for a Cab Franc, they then pick/ find one from anywhere they wish. Now if you want to go next level, you will also add to this request: add bacon, nuts, citrus, onions or cheese to the dish they bring to make it more wine friendly! Scratching your head? These add ons add a component that the wine can pair to downplaying the astringency, bitterness or sweetness the dish might otherwise have. A great example is asparagus. On its own it's a wine killer, sprinkle with bacon or wrap with prosciutto and you change the dish. Sweet potatoes kill dry wines especially if you usually add marshmallows, skip the candy and add onions and orange and you are going to watch jaws drop. If you need ideas, check out the recipes on our website, each of our wines have one.
My final piece of advice for all of you winos out there, go out and buy a brilliant bottle of wine that you love. Take it to the party or open it for your family. Raise a glass, look around the table and soak in all the people that surround you, then enjoy the hell out of that glass of wine!
Written by Michele Padberg, co-owner of Vivac Winery.
www.MichelePadberg.wixsite.com/WineFirst