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As I promised in the previous post, I’m offering some suggestions for Thanksgiving wine and a great recipe, with a secret ingredient, to pair with our new 2008 Windsor Vineyards Late Harvest Riesling. If you didn’t figure it out from the title of this blog, I’m a big fan of Pinot for the Thanksgiving meal. Why? Mainly because the Pinot grape is so versatile that it pairs well with all the mix of tastes that are brought together at one time for this holiday meal. But also because Pinot Noir is a lighter red and on a day when you’re likely to stuff yourself with lots of great food, you really don’t want a big heavy wine. If you’re a Pinot fan also, here are a few suggestions for your Thanksgiving feast:

Aperitif

2006 Windsor Blanc de Noirs, Carneros, Private Reserve, $25

Holidays are just more festive when you pop open a bottle of bubbly and nothing goes better with Aunt Janine’s rumaki appetizers and your own spinach dip than a crisp and dry Windsor Blanc de Noirs. This sparkling wine is made using Méthode Champenoise and has spent 30 months en tirage (on the lees) imbuing it with complex aromas of fresh apples and baked bread with a rich yet refreshing palate of strawberry, figs and asian pear. Perfect not only with appetizers, but throughout dinner as well. Order extras with your own label and send some home with your guests.

Dinner

2006 Sonoma Coast Vineyards Pinot Noir, Balistreri Vineyard, $75

If Thanksgiving this year is at the in-laws, and you want to make a lasting impression, bring along a bottle of our Sonoma Coast Vineyards Pinot Noir. But not just any of the three vineyard designated Pinots, bring the 2006 SCV Balistreri Vineyards, made in the Burgundy Grand Cru style. Everyone will love the complex flavors and how it enhances the food, while those in-the-know will also be impressed with the 92-point rating from Wine Spectator. But the real points will be those you score with the in-laws. On the other hand, if you don’t really like your in-laws, you can bring a bottle of…nevermind. We won’t go there.

2007 Windsor Pinot Noir, Sonoma Coast, Platinum Series, $30
2007 Windsor Pinot Noir, Central Coast, Platinum Series, $28

If you want to serve a great Pinot Noir without breaking your holiday budget, our Windsor Vineyards Pinots from the Sonoma Coast or Central Coast is the answer. Try our award-winning Pinot from the extreme Sonoma Coast with its big earthy aromas, cherry flavors and a silky smooth finish. Or serve the equally impressive Central Coast Pinot with its spicy cherry fruit flavors and lively finish. Either way, you’ll have a wine that’s powerful enough to stand up to all the heavier savory flavors in a holiday meal—be it turkey, ham, or even roast beef—without overpowering the more subtle food flavors of your favorite side dishes. Add your own label to make it even more impressive. It doesn’t cost any extra, but you don’t have to tell the relatives that.

2007 Girard Pinot Blanc, Russian River Valley, $26

If a red wine sounds just too heavy for you, but you want to something more than the typical Chardonnay, give the Girard Pinot Blanc a try. It has wonderfully lush aromas of pears, honey and a touch of woodsmoke with a creamy smooth palate and a bit of spice that pairs well with turkey and stuffing, but can also cut through the richness of the gravy and green bean casserole.

Not a big Pinot fan? That’s okay, because we produce many other wines to suit your tastes that will pair nicely with Thanksgiving foods. Here are a couple of my favorites.

2007 Windsor Gewürztraminer, Alexander Valley, Sonoma County, $11

For pairing with turkey, Gewürztraminer is hard to beat. It doesn’t overpower the flavors of the meat but is substantial enough to stand up to the gravy and those heavier side dishes. The Windsor Gewürztraminer has floral and tropical fruit aromas and flavors of peach and spice. Since it’s an off-dry wine with perfectly balanced acidity, you can even continue drinking this wine with dessert.

2007 Windsor Rosé, California, $14

Rosé is the happy medium when you can’t decide on a red or a white and the Windsor Rosé is a great choice. It’s a dry rosé for red wine drinkers made from Syrah and a touch of Viognier. It has soft red berry aromas with fresh melon and citrus flavors and just the right amount of acidity to stand up to all the flavors going onto your plate. And if you’re somewhere with warmer temperatures in November, you’ll appreciate this refreshing alternative.

Dessert

2008 Windsor Late Harvest Riesling Ice Wine, Yakima Valley, $30

If your traditional dessert is anything like mine, then pie is the choice. Pies, just like the dinner itself, can have a wide variety of tastes. From rich pies like a pecan or cream pie to fruit pies like pumpkin or apple, the Windsor Late Harvest Riesling Ice Wine will pair with all of them wonderfully. Sweet baked apple flavors and nutmeg aromas are offset with just enough acidity to make you think, “Hey, liquid apple pie.”

Windsor Rare California Port, Private Reserve, $22

Do your desserts lean more toward the chocolate side? If so, you can’t beat the rich Windsor Rare California Port to accompany your dessert. It’s like a glass of plum pudding with all the luscious spices, ginger and almonds. Paired with chocolate or fresh fruit and hearty cheeses, it makes a great finish to your holiday gathering.

So there you have it. I’ve got it covered for all the wine you’ll need for Thanksgiving dinner. All you have to worry about now is setting the table and brining that turkey. Give the peach galette recipe a try and let me know how it turns out.

Cheers,

Eric