It’s pretty unbelievable that we are a full week into November. Harvest is coming to an end, and we are now getting ready for the holidays. Many of you will be entertaining friends and family and are probably starting to think about which wines will be best suited for your holiday meal. With the variety of flavors present in Thanksgiving dinner, you should look for versatility as well as intensity and complexity to stand up to the culinary competition. You want a wine with a solid acidic backbone to cut the rich flavors and aromas that uniquely present themselves on Thanksgiving Day.
In my opinion Pinot Noir is the most food friendly wine because of its complex red berry flavors and aromas, its mild tannins, moderate alcohol, and lengthy acidity. Its light to medium body and hints of subtle oakiness help make it “the little black dress” of wine and food pairing (as theatrically quoted by our Assistant Winemaker Ryan Ralston).
When choosing a white wine I would recommend a light and delicate Reisling. Its intrinsic acidity showcases and enhances the complex and slightly sweet flavors of turkey, cranberry sauce, root vegetables, sweet potatoes and yams. When choosing a Reisling note that its diversity comes from the range of sweetness (measured by residual sugar) of the varietal. Vegetables that are sweet or imply sweetness are a lovely pair with Reisling.
Another thing to keep in mind when entertaining is the temperature at which you serve your wines. White wines are best served chilled but not glacially cold. Red wines, especially those that are lighter to medium bodied, are best when served at a cool cellar temperature (60-65 degrees). Because of the slightly higher alcohol and acidity that our terroir provides, Pinots will benefit from being served at below room temperature. The higher acidity and freshness of our wines complement sweeter lighter flavored meats and pair well with a mass majority of anything served.
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
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