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?

Here are a few different ways you could go (and there are many…):

Pumpkin Rissotto w/Scallops

If you prefer a cheese-tastic take on rissotto, go for a buttery Chardonnay from California. If you prefer a lighter, savory risotto, go for a more mineral-driven, Alsatian white like Chasellas or even Pinot Blanc.

Roasted Pumpkin w/Root Vegetables

My brother in law makes a killer roast pumpkin – with all the root veggies and even tomatoes left to stew inside his prized Princess pumpkin. In this case, a fine option would be a Valpolicella from Italy. Savory, with stewed fruits and some nice structure, this wine’s earthiness, fruit forward qualities and natural food-loving nature would be a treat. An earthy red from the Cote du Rhone would also work superbly.

Beef and Pumpkin Stew

Go to the mothership of all things beef: Argentina! Go team Malbec.

Pumpkin Pie or Pumpkin Bread

Any dessert made with pumpkin and seasoned with cinnamon and nutmeg will love a great off-dry white. Think Riesling or Gewurtztraminer. Either of these will complement the savory brown spices in the dessert, yet the richness of the food will be cut by the great acidity and low-alcohol nature of the wine.

Which pumpkin dish is your favorite to make this time of year?

Are you a fan of the Benegas collection? Have you tasted the latest releases yet?

What better way to come back from the holidays than to find out this month’s Wicked Wine picks? I figure it’s worth celebrating the end of 2009 with some truly wonderful selections you can snuggle up to on the coldest nights of the winter. Pop on over to Wicked Local to see what I have up my sleeve!

Does your New Years resolution have anything to do with wine? If so, what have you decided to pursue in 2010?

What do you think? Did we hit the nail on the head this month?

Over the years, I’ve figured out a few ‘rules of thumb’ to keep the anxiety at bay and the good juice flowing! Head on over to Wicked Local today to get a few quick tips to wine shop with ease this holiday season.

Who on your list will be getting a bottle of wine this year? Which strategy will you use to tackle the challenge?

Wheeee!!

REDS

2007 Schloss Muhlenhof Dornfelder - This bad boy comes in a 1L size. I hosted a small affair last weekend and it could have easily been the only wine I poured (it was gone WAY too quickly!) – offering great, concentrated red berry fruit flavors (cherries, raspberries) in a smooth, sultry package. Generally speaking, this grape (Dornfelder, that is) is a German red wine phenomenon for those who like a lot of fruit, a bit of “lift” and a welcome bit of earthy, mineral-driven nuance to their wines. No lie, Scholss Muhlenhof’s is THE BEST I’ve ever encountered (so great is my love I’m tempted to buy a full case of the stuff to have on hand “just in case…” this winter). The extra glass the 1L size offers will NOT be wasted.  Only $15!

2006 Bethel Heights Eola-Amity Cuvee Pinot Noir -  A careful blend of 6 different vineyard sites, the  is a tremendous, mouth-filling example of Oregon Pinot Noir. Think of this wine as a smooth, deeply earthy Belgian truffle, filled with cherry and raspberry fruits. Truly a well-integrated, delicious wine worth the gentle splurge. (A winner destined for my own table.) About $31.

2007 Clos la Coutale Cahors – With the (worthy) Malbec craze stemming from the success of this grape in Argentina, many consumers forget Malbec is actually a French varietal. Many more do not know that arguably the best, single bottling Malbecs in France come from the Cahors region – and are labeled simply as such. This wine is  remarkably succulent, juicy and approachable. Enjoy black raspberry and blackberry flavors complemented with fresh strawberries! A touch of earthy rusticity makes this Malbec uniquely French. This one is a “bigger” wine than “traditional” Thanskgiving recommendations and would be a particularly good match for rosemary/garlic encrusted roast hen, or the like. About $17.

WHITES

Schoenheitz NV Edelzwicker - Edelzwicker means “noble blend”. Indeed this wine includes as many as seven different varieties from Auxerrois to Sylvaner. The result is suprisingly coherent and delightfully flavorful. Well balanced, dry Alsatian goodness, this is another wine that comes in the 1 litre size bottle. About $15.

2006 Clos de Rochers Pinot Gris – While Alsace, France has long been the place for rich, but dry Pinot Gris, this Luxembourg beauty beats them at their own game. Ripe pears and yellow flowers abound on the nose and coat the palette while brisk minerality keeps things dry and balanced. This wine is absolutely worth the splurge – and certainly a great conversation topic if the family gets a bit unruly. (This one will also be on my own table!)  About $22.

2007 Anne Amie Cuvee A Mueller Thurgau -Leave it to the folks at well-known Anne Amie Vineyards to deliver an exceptional, if not lesser known, wine. The Cuvee A Mueller Thurgau’s tropical and floral aromas could very easily be bottled on their own and used by aroma therapists to rejuvenate clients. Pineapple, melon and white peach flavors comingle with a perky taste of fresh lemon juice. About $15.

SPARKLING FUN

Villa di Corlo NV Grasparossa Lambrusco – Versatile, slightly sparkling, fresh, fruity goodness. Lambrusco is pink – and the best are oh-so-dry. This is a wine for guests who deserve and enjoy a break from the norm. This particular offering shows ripe raspberry fruit backed by a coy minerality. Perfect simply when you want to dazzle without effort. About $17.

Poema NV Brut Cava - Today, if you look for it, exceptional Cava is available at a fraction of the price of Champagne. Case in point: the Poema makes drinking bubbly every day (or in a large party format) oh-so-easy and affordable! This is a fun and versatile bubbly with subtle flavors of peach, pear and warm, toasted bread. A bit of orange rind on the finish adds additional intrigue and nuance. Enjoy this one before, during or after your meal. About $11.

Which one of these is likely to grace your table? Is there another you have in mind for the big day??

It’s time to make hay while the sun shines, and try something uniquely delicious and satisfying at the end of a sticky, summer day. Head over to Wicked Local to check out which Wicked August Wines you might just want to give a s-whirl!

Have you had the pleasure of tasting any of these offerings? What are your tasting notes?

The first time I tried my “Summer is Coming” black bean sliders recipe out on my fellow Swappers I discovered “it needed a little… tweaking”, in the words of Tom Hanks in You’ve Got Mail. Not to worry. I excel at taking a base recipe and fine-tuning it for future endeavors. I discovered Sandra Lee’s recipe lacked a bit of bite, sweetness and texture. The food processor process I employed the first time out of the gates ground everything to a paste;  the flavors of each individual component couldn’t possibly show through once “grilled”. (I also learned the grill is not the cooking tool of choice….) Here’s what I came up with as an alternative to this fast summer savior:

Ingredients – black beans (30 oz), 1/2 sweet onion, 1/2 cup of whole beets, 1/2 cup bread crumbs, 1 egg (white)

Directions – Pulse the beans LIGHTLY and in batches in your food processor. Place in bowl. Then pulse 1/2 cup of beets in your processor. (This adds additional flare, color and sweetness to the burgers without being over the top for those who may shy away from beets.) Dice sweet onion into small pieces by hand. Combine, adding black pepper and salt to taste. Then combine with egg and crumbs. Form patties.

Use a skillet to cook each side (about 4 or 5 min/side), til done.

Makes 5 Servings for a large burger, or about 7 sliders.

Serve on a large English muffin and – the key – use Greek yogurt as the topping. Add mango salsa for additional panache!

So, what wine works?

I had a bottle of the Nuevo Mundo Cabernet/Malbec on hand the first time I tasted these re-vamped burgers – and have lived to tell the tale again and again (just ask my poor colleague…)!  But I’ve also given them a whirl with a Syrah-based Cote du Rhone as well as the Crios Syrah/Bonarda and been oh-so-satisfied. Basically, you want a lush and mouth-filling, deep, dark fruited red wine with a touch of herbaceousness and spice. Other blends that would work happily are the SNAFU (CA) and the Portteus Rattlesnake Red (WA). Or try a good old-fashioned, dark toned, (with chocolate subtones) Malbec!

The point is, these burgers aren’t shy, but also offer a touch of spice and sweetness. A wine with dark but lush and sweet fruit or undertones (e.g. the chocolate thing) makes for a great pairing.

What other wines would you pair with such an easy-to-make, satisfying, hearty meal?

New York’s City Winery is open. Looking for the Disney World of Wine? It seems City Winery is trying to be just that. As enthusiastic and passionate as I am about the art of fermented grape juice, I’m not sure if I’m about it.  Must we be everything to everyone? Or is it just this approach that will allow CW to find success even in a down market? Eric Asimov, author of the New York Times’ “The Pour“, checks out the scene and brings up some very interesting points.  I’ll be in town once the ice melts to check it out for myself, but in the meantime, I’m dying to hear what my Big Apple readers think of it! Are you “a fan” of the concept? Comment below!

Malbec, mmm Malbec! Argentine Malbec is certainly a section in the store with a ridiculous number of facings given our small space. But there is enough demand to warrant so many choices! This scenario (plus my personal affection for it?) encourages our reps to continue to bring by new Malbecs for us to try. What’s interesting is how many simply ‘eh’, down right bad, or “fakey-fake” offerings we’ve tasted in the last 4-5 months. Of course, this just makes us feel even happier with the wines we do carry, but it also demoralizes me a bit. I’d hate to see Malbec winemaking go down the tubes just to meet the increasing demand. While we’ve been experiencing this challenge here in Greater Boston, you never know for sure if your experience is being felt elsewhere…. This week Gaiter & Bretcher at the Wall Street Journal took 100 Malbecs to the mattresses and reported their findings. Check out their 411! And then tell us, what are your own recent experiences?

Fireplace magic. Since I’ve been on my winter warmers bender and definitely used the term “fireplace wine” at least once in recent history, I was happy to see Stephen Meuse take up the torch in January’s Boston Globe “Plonk of the Month” column. Meuse usually rounds up a solid number of somewhat lesser known, reasonably priced wines, from around the world (yea!). You’ll never see mass-marketed items, so it is a pleasure to check out his line-up every 4th Wednesday. And I appreciate that with “plonk” wines as his focus, he describes the wines in relation to their accessible price; it’s true, we are “prepared to overlook the occasional quirk [to] be amply compensated by a level of character and interest heavily marketed brands just can’t deliver”. See what he recommends this month here. Are you familiar with any of these already?