Thanksgiving Wine Pairing: Traditional Menu

A traditional Thanksgiving menu may be familiar, but that doesn’t mean it isn’t an excellent time to try some exciting wine pairings. Here is a great traditional menu with recipes and wine pairings for each course.

Begin with an easy pasta salad. Pair this light first course with a rich, deep chianti. The cinnamon spice bouquet of the wine will be a perfect compliment to the zesty pasta salad. Try the Castello di Tornano 2004 Chianti Classico ($14), the Castello di Ama 2003 Chianti Classico ($37), or the Fontodi 2001 Vigna del Sorbo Chianti Classico Riserva ($65).

Follow with a traditional second course of turkey and stuffing. Make a simple roast turkey and a savory stuffing. Pair these flavors perfectly with a classic Syrah/Shiraz. Guardian Peak offers a great value with their 2007 Shiraz ($14), or try the Neyers 2007 Old Lakeville Road Syrah ($29). If you’re up for a splurge, try the award winning Margerum 2005 Über Syrah ($50).

As a side dish, offer guests simple green beans sautéed with a little bit of garlic. The best wine to compliment these veggies is a good Zinfandel. Castle Rock 2006 Dry Creek Zinfandel ($12), Rusina 2006 Dry Creek Valley Zinfandel ($30), or Mazzocco 2005 Dry Creek Valley Maple Reserve Zinfandel ($60) are all great choices.

Finally, two great desserts will finish off this traditional Thanksgiving meal. Both desserts will be great companions to a rich Sauterne. Try the Chateau Bastor Lamontagne 2002 Sauterne ($15), the Chateau Coutet 2005 Sauterne ($27), or the Chateau de Fargues Barsac 2006 Sauterne ($60). Enjoy an easy sweet potato casserole and a great, no bake pumpkin pie to go along with this sweet, zesty wine.

Easy no-bake pumpkin pie

Ingredients:

1 (9 inch) pie crust, baked
1 (3 ounce) package egg custard mix
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 1/2 cups pumpkin, pureed
1 2/3 cups sweetened condensed milk
1 egg, beaten
1 cup whipped cream
prebaked pie shell

Directions:

In a large saucepan, combine custard mix, brown sugar, and spices and mix well. Add pumpkin, condensed milk, and egg. Whisk mixture until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Pour mixture into baked pie shell and chill for two to three hours. Garnish with whipped topping before serving.

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