Move Over Turkey: Stuffing and Wine

In addition to considering what to be grateful for, the Thanksgiving season usually presents us with a couple of quandaries:

1. If you are preparing the Thanksgiving meal, you may be wondering how in the hell you are going to pull it off. Frankly, I don’t know. But I can help with the wine part.
2.  If you are going to be a guest at Thanksgiving, what might be the appropriate wine to bring? I can help with that, too. I have written before about Thanksgiving wine pairings by tribe, so this year let’s assume that you’re participating in a Thanksgiving feast with a crowd of guests whose wine tribes and preferences you don’t know. What, then, might be some good wines to bring as a gift?

Standbys: Pinot and Bubbly

The classic wine pairing for a traditional Thanksgiving dinner is Pinot Noir. It’s light enough to work with white meat while earthy enough to work with dark meat and some of the heavier side dishes. Consider choosing a Pinot from Oregon or France. They’re typically lighter in body than their California cousins and have enough acidity to hold up to heavy Thanksgiving fare.

Another great option is sparkling wine. Dry (not sweet!) bubblies have a ton of versatility and pair well with many different foods, which is what you often find on the Thanksgiving table. I like Gruet Blanc de Blancs from New Mexico. New Mexico sounds random, I know, but it’s a delightful wine and, at about $15, it’s a great value.

Stuffing Deserves Its Own Wine

Another key consideration, at least in my house, is stuffing. I love my mom’s stuffing  and scoff at everyone else’s. After polling the community on My Wine Tribe’s Facebook page, however, I learned that there is a lot of love out there for a variety of stuffing preparations. So with that in mind, here is a guide to wine pairing by stuffing type. And yes, all of these wines will go with your Thanksgiving turkey, too. Thanks to the gang at Esquin Wine & Spirits in Seattle for helping me figure this out.

Classic Celery/Onion/Bread Stuffing: My mom’s variation uses herbed croutons instead of bread and is heavy on the poultry seasoning. Delish! You have many options here in terms of pairing, but I recommend a lightly oaked Chardonnay, a Pinot Noir or my family’s traditional favorite, a dry Rosé.

Cornbread stuffing: The team had three recommendations for wine that pairs well with the sweet corn, sage and poultry seasoning found in most cornbread stuffing recipes:

• Alsatian Pinot Gris. This is a white wine from the Alsace region in France. You can easily find a great bottle in the $20 to $25 range.
• Alsatian Gewurztraminer (say it like this: geh-VOORTZ-trah-meen-er). Most folks think of Gewurztraminer as a sweet white wine from Germany, but you can also get dry versions from Alsace that are wonderful with food. Again, plan to spend between $20 to $25.
• Sparkling wine. Get something dry (extra brut or brut). What the heck: Get the Gruet.

Mushroom stuffing: You can’t go wrong with Pinot Noir. The richness of the mushrooms coupled with the earthiness of a good Pinot will make you know the meaning of gratitude.

Oyster stuffing: Typically these recipes call for bacon, so you have both the oyster and the bacon flavor to contend with. The clear winners here are white wines from the Loire Valley in France. In particular, a racy Sancerre or Muscadet will complement the oysters and help cut through the fat of the bacon. A good bottle of Sancerre will set you back $25 to $40. Muscadet can be a great value and you can often find a good one for $10 to $20.

Apple stuffing (or variations such as bacon and apple; cranberry, sausage and apple or prosciutto and apple): Let me start by saying that I had no idea that apple stuffing was a thing, but apparently not only is it a thing, it’s a big thing among My Wine Tribe’s Facebook community. So gang, this one’s for you. If you are using red apples, consider serving Vouvray. Another white wine from the Loire Valley, Vouvray is made from Chenin Blanc grapes and tends to have high acidity, which is great with heavy foods. Plus, Vouvray typically has flavors of red apple skin, which is why it would be a great pairing for your apple stuffing. If you’re using green apples, try unoaked or lightly oaked Chardonnay. This wine often has hints of green apples, which makes it the perfect pairing for your stuffing.

Only 14 days till Thanksgiving–my favorite holiday of the year. Writing this post has me craving turkey, stuffing and, of course, a little wine! I am so thankful for your support, feedback and community. May you and yours have a beautiful Thanksgiving filled with joy and laughter. Cheers!