my appearance on the LIVE allrecipes webcast
Nov. 25, 2009 2:26 pm
Updated: Dec. 1, 2009 10:51 am
So I'm about to go in front of the camera to talk about wine. Going in front of the camera is one of my least favorite things. I've jotted a few notes, answers to the questions below. So this is what I intend to say. We'll see what happens when I'm actually standing in front of the camera. Yikes.
Why does thanksgiving cause so much trouble with wine pairing?
Thanksgiving is tricky because of all the competing flavors – salty, sweet/sour, savory, rich, earthy, etc. Wine is bound to clash somewhere along the line. So the “go with what you like” guideline really applies here.
Now for the good news, because the meal is a hodge-podge and there are so many competing flavors going on, it doesn’t really make sense to blow the bank on the most expensive wine. A nice mid-level wine is great. And there’s lots of value in the $10 - $20 range. I would ask the wine guy at the store for help in finding some good deals.
Are there any fail-safe pairings?
When it doubt, try a few classic pairings: Gewurtztraminer, Pinot Noir, Beaujolais/gamay, Chardonnay, Riesling
It’s a big, big meal. In general, you want a wine that’s refreshing, not too big and alcoholic. Something you can drink for a while without falling into the mashed potatoes.
What kind of glassware do you recommend?
I would not worry too much about the “right” glassware. There are reasons for using certain shaped glasses. Big tulip shapes help concentrate aromas and flavors in red wines. But if you’re like me, just finding enough wine glasses in the house for everyone constitutes a success. Wine can be served in any kind of glass.
The conventional wisdom is white with poultry. What about red wines?
I like red wine, so I’m only looking for ways to cheat so I can drink red. A couple tricks to make Thanksgiving dinner more red-wine friendly: 1.) add sage leaves under the turkey skin (sage is a very red-wine friendly herb), 2.) add port as you’re cooking the gravy, 3.) and maybe some sausage to the stuffing. Then go to town with a Zinfandel, Syrah (or Rhone), or maybe a Barbera or Merlot (Bordeaux).
What will you be having this Thanksgiving?
This may be overkill, but I usually set up a few glasses for each guest and then pour a few small sips, let each person determine his/her favorite, and then go from there. I’ll have a few whites (riesling, pinot blanc, sauvignon blanc (Bordeaux), a sparkling (rose), and some reds (zin, Bordeaux, syrah, primitivo), and may the best wine win.
Any final tips?
Your wine shop should be prepared for T-day. They’ll know about the wines they carry and should be able to point you in the right direction.|
What if you have leftover wine? What’s the best way to store it?
If you have half a bottle and you’ll drink it the next day, put a cork in it and you’re fine. Particularly if it’s white, just put a cork on it and stick it in the fridge. If it’s red, and if you think you won’t get to it for a few days, you might store it in the fridge and then take it out several hours before you intend to drink it.