Pairing: poss to do one wine for all three dishes?
Hi, I am having a very non-traditional Thanksgiving and very stuck for wine.
The menu is:
scallops with fried leeks (they have paprika and Italian seasoning)
pumpkin soup (undecided thus far whether it will be gingered, or cumin-y)
acorn squash stuff with greens and white beans (has kalamata olives)
In searches I've done, I have seen people make very specific recommendations (ie "I wouldn't put the mint in that dish...") I'd be happy for any and all recommendations.
At the moment, I am thinking of Pinot Noir and/or Sauv Blanc (or Gruner Veltiner??), but I'm pretty much at a loss.
Thanks in advance!
Coteau d'aix en Provence is a wine that I've used with success when the pairing involves a lot of different flavors/seasonings.
My first recco would be a sparkling white, preferably champagne or one of the more champagne-like California bubblies (Iron Horse, Roederer, etc.). Goes with everything, or just about, and is appropriately festive to boot.
Among dry whites, I'd favour a Chenin Blanc (Vouvray, Savennières) or maybe something from the south of France (Côtes du Rhône, Châteauneuf du Pape, Côteaux d'Aix en Provence) or one of their New World equivalents; the thinking here being that unflabby richness is a good thing for your menu, especially the scallops and pumpkin/squash. If you could find a bottle, Yves Canarelli's Biancu Gentile from Corsica could be a knockout.
For red, you're on the right track with a supple Pinot Noir, though no red is a natural match for scallops.
Anothere option might be a Tavel Rosé. I find that these Grenache wines bridge a gap between a red and a white, and are quite food-friendly.
Still, it is impossible to argue with a sparkler - think Chardonnay and Pinot Noir in many, or a variation of either.
Now, I see SB for the scallops, probably a PN for the soup and then maybe another PN for the squash, were one mixing and matching.
Enjoy, and do not forget to give thanks,