You don’t have to be a master sommelier to appropriately pair wine with your Thanksgiving feast. Understanding flavor profiles of wines and matching them similarly with characteristics of your turkey table’s dishes is always a safe bet. But, what us wine-drinking Town Dishers have decided is the smartest of decisions is selecting a mix of reds and whites, and presenting them all at once. That way, you can discover your own wine pairing magic by exploring the matching and contrasting pours with the multitude of flavors piled high on your holiday plate.
But still, we rallied our Brandywine Valley Wine Trail friends, Black Walnut Winery and Penns Woods Winery, to provide an easy-as-pie pairing guide to their local wine.
Pairing with Sadsburyville’s Black Walnut WineryBlack Walnut’s pairing guide begins with Bank Barn Red, which is a slightly sweet red that pairs nicely with a wide range of flavors—from turkey and mashed potatoes to green bean casserole and the cranberry relish. The refreshing 2012 Apple is equally as versatile, but has lighter body and will be popular with white-wine drinkers. The 2009 Smitten, a red blend of Syrah and Merlot, has added spices that lends the wine to pairing well with pumpkin pie, or being gently warmed in a crockpot.
Pairing with Chadds Ford’s Penns Woods Winery
Penns Woods’ top choice for coupling with your Thanksgiving turkey is crisp and tropical Pinot Grigio or the award-winning Chambourcin, which celebrates the marriage of pomegranate and black pepper. The medium-bodied, dark fruit-focused Cabernet Franc Reserve is the leading contender when pairing with side dishes like sweet potatoes, while the white beauties like the Traminette and Chardonnay Reserve match well with options like roasted brussels sprouts and chestnut stuffing.