MINNEAPOLIS — Wine! It’s delicious … if you get something you like, and expensive … especially if you get something you don’t like. A big meal can come with so many questions: What goes with what? Does it really get better with that? A rabbit hole of complexity and flavors and regions and … ahh help, please?
Relax. We sat down with Twin Cities sommelier Leslee Miller, owner of wine consulting firm Amusée, and Sip Better, a national wine club.
She’s got you covered for the big Thanksgiving holiday.
The ‘Hello’
Miller feels there is nothing classier and more celebratory than handing someone a bubble right out of the gate.
Who would disagree?
“You can really head to the shelf and sort of fetch a great bottle of bubbly from any corner of the globe,” says Miller. “My thing I always say is ‘don’t overspend in this category.’”
You can offer champagne if you like, but the region has become more expensive, especially for a vintage year. Miller suggests perhaps going with a prosecco from Italy or trying a pet nat (old school, natural way to get bubbles in wine) like this Blaufrankisch from Slovenia.
Suggestions
Kobal Bajta Rosé Pet Nat – $25.00
Poggio Costa Prosecco Rosé – $15.99
Apps, Sides and Salads
There’s nothing wrong with offering a different wine at various times throughout the gathering, and there are a number of great white varietals that go with side dishes and salads.
Miller suggests going with a medium-bodied white varietal. Something in between the light Pinot Grigio and the heavier Chardonnay or Viognier. She recommends an unoaked Chardonnay or a dry Riesling.
“I love a dry Riesling. It is totally your secret weapon, definitely to Thanksgiving because that honey-pear-apple kind of goes with everything from squashes to pumpkins to stuffings even your turkey,” said Miller.
Suggestions
Elk Cove Pinot Blanc -- $19.99
The Turkey (depending on how it’s cooked)
You could pop open the old Cabernet Sauvignon or Merlot you’ve been sitting on for ten years, or Miler says, you could pair the red wine star of the day to go with the method by which you cook your bird.
If you smoke your turkey on Thanksgiving, Miller suggests using a heavier red with smoky notes, like a Syrah or Cabernet.
Deep-fried turkey? I suggested a bottle of Bud Light (while you’re cooking) but for dinner, Miller says go with an Italian Barbera.
“Barbera because it’s kind of rich and deep all at once, but it’s not overpowering like a Cabernet,” said Miller.
And for an oven-roasted turkey, she suggests a Pinot Noir, Grenache, or Gamay from Beaujolais.
“Beaujolais villages, which means little villages inside of Beaujolais, is the way to go. Now you are getting beautiful Gamay from this region, and it goes with all those oven-roasted turkeys,” said Miller.
Suggestions
Luigi Giordano Barbera d'Alba -- $22.99
After Dinner
Miller suggests getting out of the post-meal comfort zone and trying on some unique fortified wines that can leave guests with a new flavor and cool experience.
Suggestions Rare Wine Co. Historic Series 'New York' Malmsey Special Reserve Madeira (750mL) -- $59.99
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