Decantified: Giving Thanks for the Grapes
By Jim Ginley
Saturday, November 21, 2009 – Thanksgiving is coming up fast, and this week we will talk about both red and white wines as choices for a traditional Thanksgiving Day menu.
Many wines complement roast turkey. When making your final selection, think about mineralogy and earthiness. These are two traits that help bring out the best in a traditional Thanksgiving menu. Look for a wine that has these qualities, and it will complement the turkey, stuffing, gravy, and vegetables.
There are some grapes which do lend themselves to mineralogy and/or earthiness. For white wines, mineralogy comes forth from the Chardonnay grape, in wines from California and the Burgundy region of France.
The Sauvignon Blanc grape also goes well with turkey due to its herbaceous component. Present to some degree in all Sauvignon Blancs, it does stand out inWhite Bordeaux wines from the Pessac-Leognan, (peh sack leh oh n’nyahn), Graves, and Entre Deux Mers regions. Rieslings, especially the dry versions from Alsace, are also worth considering, along with Gewurztraminer, which contributes a little spice in a lighter white wine.
Red grapes that have an earthy character are found in the two dominant grapes from the Burgundy region of France. They are the Gamay and the Pinot Noir. They are light in terms of texture, tannin, and color, and both good choices to pair with turkey.
Gamay grapes are used exclusively for Beaujolais, and selecting one of the ten Cru Beaujolais is an easy choice. Some are lighter, like Chiroubles, some in the middle, like Fleurie, or heavy, like the Moulin
a Vent.
a Vent.Wines made from Pinot Noir grapes in France can be some of the most expensive in the world, like those from the heart of Burgundy, the Cote D’Or (pronounced coat door, meaning “golden slope” from the color of the fall foliage in the region).
You can find much better prices on very good California and Oregon Pinots that will hold up to the cooking of any great chef. Pinot Noir is comfortable with many foods, and brings out the earthy flavors of stuffing. California Zinfandels, not too heavy in alcohol, are also good choices. Australian Shiraz can also accompany the meal. Both of these wines will work if there is some spiciness to the dishes being served.
Many brands of these wines are available at Green’s. And right now, we are featuring our “Top Ten Wines of the Year”, many of which can go with your turkey. Come by and I’ll help you find a wine that will make your Thanksgiving Feast the best ever.
Jim Ginley is a 30-year veteran of the local hospitality industry and serves as the wine consultant at Green's Discount Beverages in Myrtle Beach. He can be contacted at
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