Merry Thanksgivoween

It’s that time again.  It’s the season when we all fret about which wines to serve with our holiday feast.  Well, your friends at the American Wine Society Pittsburgh Chapter are here to tell you to relax.

Forget the usual chardonnay and pinot noir. This year, whether your menu involves Cajun fried turkey, prime rib, creamed kale or Grandma’s candied yams, serve an unexpected wine. Your friends and family expect you to be the wine guru, so pop the cork on a Grenache or Cinsault based rosé or another lesser-known varietal and toast the holidays in style.

• Rosé: Pink wines are experiencing a well-deserved popularity surge. That’s because these crisp, fruity and dry wines are the perfect food-pairing choice. Side dishes such as roasted Brussels sprouts or creamed spinach, kale or corn can present pairing challenges, but dry rosé easily steps up to the plate. Serve it as an aperitif or throughout the meal.
• Grenache: This soft, red fruit-driven wine with strawberry notes pairs well with just about any Thanksgiving course. 
• Touriga: You may know this varietal as Touriga Nacional, one of Portugal’s main Port grapes. But on its own, dry Touriga has violet aromas, with blueberry, plum and baking spice flavors, and a hint of mint. 
• Barbera: This rustic grape is a perfect pairing for burgers and barbecue, but it works well with holiday menus, too. 
• Mourvedre: Move over cabernet sauvignon. This French Rhone varietal works well with spicy turkey or medium-rare prime rib with horseradish. 
• Sauternes-style wine: You can’t have Thanksgiving without pie, and this dessert wine is the perfect match. Traditionally made in the French Bordeaux region, Sauternes-style wines are popping up in the US now, as California winemakers craft their own sweet, small-batch wines in that distinctive style.

This holiday season, cherish the food, the moments, the wine and your people.