If you are not eating turkey dinner at the Wine Country Inn or drinking a glass of Palisade wine, here are some suggested wine pairings for your holiday dinner. Under the headline, "Thanksgiving Dinner Calls for Variety of Wine," Joe Henry writes in the Fort Collins Coloradoan:
"Don't let all this warm weather fool you. Thanksgiving is just around the corner.
"With that, a wide variety of foods will more than likely be hitting the table, and pairing your wine to match this flavor spectrum can be a confusing task. Red or white? Dry or sweet? Bubbles or still wine? In order to make your wine shopping a little easier this year, I offer a few simple wine-pairing tips for your holiday feast.
"It's important to start a meal with a clean palate. Try a glass of bubbly, as the crisp acidity and effervescence in sparkling wines will do the trick.
"Traditionally, turkey seems to be the most common food at the table, but it's important to remember all of its accompaniments. While you don't want to overlook this delicate meat, the trimmings are generally rich in flavor and seem to be the most difficult to pair with wine. A good rule of thumb: Acidity cuts through both richness and spice while cleansing the
palate between bites, leaving your taste buds ready for more.
"I prefer the Riesling grape and particularly one dry in style or perhaps with just a touch of sweetness.
"If you prefer red wine, remember that you don't want to overpower your main course. I recommend pinot noir, as it carries mouth-filling flavors that will stand up to the trimmings while maintaining its softness and delicacy for the turkey
"It wouldn't be a great meal without dessert. Muscat harmonizes wonderfully with pumpkin pie, offering rich flavors of toffee, caramel, molasses, brown sugar and hazelnuts.
"If you are new to wine, remember there is no right or wrong choice. Drink what you enjoy, as these tips are only basic guidelines for pairing food and wine."