Like chicken, turkey offers a clean slate. It’s like the tofu of the meat world; it’s something that needs dressing up to have a real identity. As such, wine pairing is more about all the sides you are going to prepare – cranberry sauce, earthy root vegetables like brussel sprouts or creamed white onions, or sweet potatoes, or your mother’s fruit salad (with marshmallows) that you have every year because it’s “tradition”. Yes, the Pinot family can take the fun on home with sides like these. But the world really is your oyster!

Here are a few other ideas to consider – and when I say consider, I mean who all is coming to dinner, what their preferences might be and how to keep everyone happy (sometimes the real objective at your holiday gathering)….

Whites  ~

White Burgundy, or the more affordable alternative, Macon Chardonnay. The thing about these wines is that Burgundy (and the surround areas where you can spend a few less dollars) offers a full, fleshy and fruit-forward experience that won’t weigh you down. They are gently oaked wonders, which means that you can still bring Chardonnay (a familiar grape) to the table without bringing a bottle of buttery, wooded, BIG juice, that won’t quite work with such a big meal. Clean, pure, fruit and citrus lift are a winning combination.

Albarino. Albarino is an incredibly versatile option that will pair with anything. Its low alcohol, terrific, sea-like minerality and bright acidity keep your guests, and your overindulgence, in check, and also offers a little something unique and enjoyable beyond “the usual suspects”. While gaining in popularity, it is still a grape that not everyone knows. Few are likely to have a preconceived notion of what to expect – and whether they will like it or not. Chances are – they will, too.

Reds ~

Malbec. Now this is a grape that people know and tend to have only very positive feelings about! And, it is also a grape that won’t over-power the turkey and will certainly complement the earthier fare on your table. Seek out fruit forward, earthier styles (as opposed to the chocolatey, rich ones) for a real treat.

Zinfandel. Zin can be tricky because so many of them are so high in alcohol. That is dangerous both on an over-consumption level and also because it really can weigh you down. The juicy sweetness and slightly earthy nuance on offer (in great Zin) certainly pairs with the cranberry sauce. But for the Thanksgiving table that runs the ‘non traditional’ gamut in particular by delivering an Italian feast (and yet for folks that want a truly “American” wine to pair), this is an option to consider. My recommendation? In this case, spend the extra bucks to get a really well-made, more nuanced wine.

What will you be drinking next Thursday?

Chardonnay? Yes. This, the world’s most recognized white wine grape, has its roots in Burgundy, no pun intended, where they focus on drawing out the natural flavors of the grape itself. On this July 4th weekend holiday, get ready to relish a bit of something super special! Pop over to Wicked Local to get the skinny on this special “take” on Chard.

When you hear “Chablis” what do you think of first?

Dr. Vino doesn’t hold back at all with this week’s Sipped & Spit line-up. Bordeaux, Grateful Palate banter, Bourgogne Blanc and Brews…. Sit back and be entertained!

Next week we’ll be adding some wine knowledge to your week over at Wicked Local. In anticipation of that article, check out this entertaining banter on the obscure Melon Queue Rouge varietal. Chardonnay? Or something else? Have you ever encountered it before?

While you consider your response to the above question, sip on this fine suggestion from Deb Harkness. She has your back (and BBQ needs) covered this Fourth of July weekend. Independence from decision-making = Happiness!

Are you a Chard lover – or hater?

Burgundy is considered one of the most difficult regions in the world to work. Pinot Noir is an incredibly finicky grape and the climatic conditions each year are just as challenging. No surprise, these are really special events where invitees taste wines that can go for as much as $300+/bottle.

These tastings are also incredibly challenging to attend. Because of the timing of the event – just a few months post-harvest – the wines are typically barrel samples, which have been ‘bottled’ for the tastings here in the States; they are meant to give us a taste of what these wines will become. And by “become” I mean in quite a while…. Burgundy’s reds (almost exclusively Pinot Noir) are not thought to come into their prime for at least another decade, and sometimes as much as three. The whites (almost exclusively Chardonnay) can also be aged for quite some time.

The 2007 vintage is said to be one of the most difficult in recent memory – but producing solid wines for those who tended their vines methodically, with tremendous care throughout the ups and downs of the vintage cycle. It was a long, warm spring suggesting an earlier harvest would be necessary. But it proceeded to rain, with temps consistently below average, throughout July and August. Finally in late August the sun decided to shine again and the northern winds arrived to dry things out in September. For those who really worked hard all vintage to give the grapes a chance – and then waited to pick – the fruit was ripe enough to produce concentrated, nuanced wines.

Those with greater experience tasting young Burgundy argue the Chardonnays are more consistently better than the Pinots in ’07. For my part, though I hesitate to generalize, at each tasting I found the whites, indeed, were very vibrant, delightfully unadulterated and rightly displaying their characteristic minerality and searing acidity. The reds I tasted were mixed; the best offered the lovely concentrated fruit, nuanced earthiness and tremendous finesse one should expect from great Burgundy, while others were more diluted and characterless.

For the sake of this post (and my lengthy word count) I’ve deliberately refrained from going into greater detail about each of the specific (important) sub-regions within Burgundy – and the villages within these – which do make a difference on the predominant characteristics of a given red/white Burgundy. I fully encourage you to dig deeper to learn more about each. But, for a report on the 2007 vintage, definitely check out this resource. Very helpful, delightfully nerdy information therein.

Have you experienced great Burgundy? What vintage was the wine?

Since this will be my last post before the New Year, I’ve decided to offer a nod to the year past. I’m going to throw out a few wines I’ve found this year, which are particularly worthy of a good excuse to open, which I’ve not yet shared.  We’ll start with white, then red, then bubbly, and then – just for good measure – a dessert wine. Fasten your seat belt! These are a few of my 2008 YUM wines:

WHITE:     2007 Les Heritiers du Comte Lafon Macon Milly Lamartine

I’ve rediscovered my passion for White Burgundy this year, first during the spring and then again and again this fall as it has gotten colder and I still crave a wonderful white. Dominique Lafon has long been revered for producing wonderful, concentrated wines in Meursault. His innovative edge and desire for a challenge brought him to the Maconnais – a region he recognized as under-appreciated, simply needing a bit of TLC. This wine is clear evidence exceptional insight, wine making and viticultural practices yield amazing results. The Les Heritiers has an intensely aromatic bouquet of pear, honeysuckle, citrus and jasmine. Its intoxicating minerality is complemented by rich pear and orange peel flavors. Such vibrancy and complexity is delivered in a memorably mouth-filling package. Delicious!

RED:     2005 O’Shaughnessy Howell Mountain Cabernet Sauvignon

It is rare for me not to write my own wine notes, but in the case of this wine I’m always left speechless (an amazing feat, I know!). Fortunately, the winemaker’s notes capture the absolute explosion of well-integrated layers that ravish my taste buds and wrap me in a lovely cocoon of happiness! Ripe cherry, blackberry, smoke, tobacco leaf, coco bean and dark chocolate aromas are framed by sweet vanilla oak. Elegant but concentrated flavors of espresso bean, graphite, raspberry and strawberry preserves are followed by a long complex finish with silky tannins and good acidity. An extracted wine that is rewarding. A worthwhile splurge for Christmas dinner, for sure!

SPARKLING:    2001 Westport Rivers Imperial

This winery proves Massachusetts is capable of producing tremendous wines – and bubbly at that! Just imagine yourself on the Cape, beach book in hand, foaming waves rolling onto the shore and fresh, juicy peaches, pears and apples in the cooler nearby. Add a spritz of sea air and you have the Imperial in your glass. It has a full, frothy mouse of tiny, tiny bubbles that deliver a tremendous, floral nose. Just a touch of citrus is evident on the palate – a welcome crispness to offset its wonderfully lush character. Just a touch of sweet, ripe fruit lingers on the finish. Salud!

DESSERT:    2007 Bouchaine Bouch D’Or Late Harvest

For me, this wine was love at first sip! It is an opulent, seductive dessert wine made of 94% Chardonnay and 5% Riesling – not a late harvest often found. It has an enticingly floral nose, followed by apple fruits layered with honey flavors. A gentle touch of minerality is well-integrated. Not for the lighthearted, this wine is deliciously decadent!

I hope you and yours have a safe, happy and healthy New Year! Be sure to pick up a bottle of something fun this holiday season. And please, share what you’ve selected!