Sauvignon Blanc (Whitehaven) for Thanksgiving?
- Knoblauch Nov 5, 2006 06:17 PM
I'm having Thanksgiving dinner with a group of people who really like the sweet, peachy flavor of Whitehaven Sauvignon Blanc (New Zealand). Part of me says to go with the "drink what you like" maxim and just serve it.
I do have two questions:
1) Does anyone have any comments on how the Whitehaven will measure up to the variety of flavors in a traditional Thanksgiving dinner?
2) Are there other wines likely to please a sweet-wine-loving palate that would make a better pairing?
Whitehaven while very fruit driven finishes dry. I would look at something like a Gewurztraminer with some risidual sugar. talk to a trusted wine merchant in your area
I would second the Gewurzt. I'm a huge fan of the Alsatian variety, but then, that's pretty conventional.
A good German Reisling with some residual sugar is also good, but a late harvest might be overdoing the sugar content for food pairing, though it might please the sweet-wine-loving crowd.
Thanksgiving is a meal of such varied flavors that a variety of wines seem to work with exception of big tannic reds like Cabernet Sauvignon. I like to serve a variety of American wines for to stay with the theme of this holiday. There are some nice whites from NY (Seyval Blanc, Reislings, and the aforementioned Gewurtz). There are also some reds that work noce especially with the savory stuffing such as Baco Noir, and the more fruit driven styles of Zinfandel and Syrah. I also like to have some sparkling stuff and really enjoy Argyle Brut with this meal.
We had the Eroica Riesling (Chateau Ste Michelle / Dr Loosen venture) last month with our Canadian Thanksgiving Dinner. We also had a Gewurz and an Ehrenfelser from the Okanagan Valley.
All went well. The Eroica has the classic petrol notes of a good German riesling.
If you're going with a typical "turkey and...." thanksgiving dinner, then there's one wine that you absolutely cannot leave off the table... "THE" Thanksgiving wine: Pinot Noir.