When it comes to T-Day, most of your effort goes towards figuring out (or stressing about) the meal. And hey, congrats! Cooking a turkey is no easy feat. But now you probably want to get all jolly and merry to celebrate your success. So what to drink? Whether you’re in charge of the booze yourself, or a guest at someone else’s Thanksgiving table (hey slacker, now you really have to bring it), here are a few suggestions for appropriate pairings, after the jump.
- Very appropriate for the season, Beaujolais Nouveau is a French red wine that is celebrated once a year. On the third Thursday of November, wine merchants receive their shipments of the harvest, and the Beaujolais festival commences with affordable bottles from the crop everywhere. Light in body and flavor, the seasonal nature of this wine is fitting for pre-turkey hors d’oeuvres, or as a refreshing accompaniment to the richness of stuffing and gravy. The most popular maker is Georges Duboeuf. [$8.99, Jericho Wine]
- A no-fail choice: Pinot Noir. It’s rich, thick, bold, and spicy, bringing the feeling of holiday flavors to the palate. This hearty red increases the decadence of a meal, so, as they say, go big or go home. While you’ll find some choice Italian and French varieties, perhaps a more appropriate choice would come from the States, like this smoky David Bruce 2006 from Sonoma, CA. [$39, Bottle Rocket Wine]
- For an after-dinner digestif to go with dessert, try a bottle of Calvados, which is also a very respectable gift to offer your host or hostess. It’s a strong liquor made from apples (again, seasonal) that is very similar to Cognac. [$54.99, K&L Wine Merchants]