After spending a great deal of time preparing the meal, it’s easy to understand why people agonize over the choice of wine for the big Thanksgiving dinner. Instead of overindulging, we suggest you keep it light and inexpensive.
While many people prefer red wine this time of year, a Holiday meal can go with either red or white wine. Here are some tips to help you make the best choice for your special meal. And, of course, our helpful team members are always more than happy to help you with your selections as well.
Pinot Noir is light in body, low in tannins and abundant in fruit—so it's ideal for Thanksgiving. Let’s face it...turkey just doesn't have a lot fat. A big Cabernet or Chardonnay will clobber the meal and elbow its way on to center stage. The more tannins you have, the more it will clash with those difficult side dishes like cranberry. Steer clear of the oaky “jammy” style of Pinot and ask for something light and bright.
Beaujolais Nouveau often turns up at Thanksgiving since it hits the streets on the third Thursday of November. This is a fine choice since it is light and fruity. For those who like more depth, a “cru” Beaujolais is something worth asking for. These have names like Regnie, Moulin-a-Vent, Morgon and come from specific regions of Beaujolais. Same grape, Gamay, but with more body and complexity.
For those who want a bigger, all-American red, Zinfandel is great. With its upfront rich fruit and low tannins, this is fun and can be food friendly if you choose wisely. Avoid the high alcohol, over the top Zins and look for something creamy, supple and low in alcohol.
Viognier, pronounced “vee-own-yeah,” is a French varietal that grows well in California too, so you can find this wine from either country for about $10 to $15 a bottle. A lush wine, Viognier is perfect for Chardonnay drinkers who want a wine with body and texture but may find that the big Chards clash with food or get too expensive for large gatherings. One rather unique quality of this grape is that it’s known for its aroma of flowers.
Chenin Blanc is a sleeper but not to be underestimated. For those who like wines on the sweet side, Vouvray from the Loire Valley of France is made from Chenin and is typically made with a bit of sweetness. For a dryer Chenin, look to California, Australia or South Africa. These have a fruity sweetness that will avoid a clash with dishes like fruit salad but are still relatively dry compared to a German Riesling (which is another good choice for those who like sweet wines).
Rose is another good, inexpensive, and food-friendly choice. Look for dry Rose, either from Europe or made in the European style, not a White Zinfandel. These are served chilled so they may not be appropriate for your local climate. Roses are all about big strawberry fruit but they finish dry. As long as the alcohol is kept low (under 13%) they can handle any number of foods.
Whether a festive bash for hundreds or a quiet, fireside dinner for four, holiday parties are a chance to spend time with friends. Whole Foods Market has a few suggestions for cheese dishes and hors d'oeuvres that are suitable for any holiday get-together.
The right cheese course can turn a nice dinner into a memorable dining experience. For most occasions, three to five selections of cheese are appropriate for a cheese plate. When pairing cheese, select cheeses that are contrasting in taste and texture; balance the sweet with the pungent, the firm with the creamy. Fresh fruits such as grapes, sliced pears and figs complement cheeses, as do savories such as olives, roasted nuts and marinated vegetables.
Let personal preference decide. Try to match the character of the bread or crackers with the cheeses being served. By serving both bread and crackers, the difference in textures enhances the diversity of the cheeses. A few favorites include crostini crackers, water crackers, olive or walnut bread and the baguette. Select crackers that don't have trans fats, commonly known as hydrogenated oils.
Kalamata olives are a simple addition to a cheese course but bring a huge amount of flavor. Take a few extra minutes to “dress” or marinate the olives by draining them of brine and adding spices like chili flakes. Whole garlic cloves, pieces of sun-dried tomatoes and grilled or marinated vegetables marinated in balsamic vinegar can also be a welcomed addition.
Unwrap cheese and arrange on a platter at least an hour before guests arrive. Leave enough room on the plate for the cheeses to settle and breathe. Brie should not be heated in the microwave because it becomes runny; rather, place it near the oven to achieve desired creaminess. In general, all rinds are edible, even the “brainy” rinds with spots of mold. Not all cheeses ripen simultaneously. Please ask a team member at your local Whole Foods Market which selections are ripe and ready to be served.
A cheese course can be served on a platter, wooden cutting board, or even marble floor tiles from a home improvement store. Scatter a few berries and nuts or add large caper berries and cornichon to the platter for a finishing touch. Note: It is best to let cheese “breathe” a little before serving as it enhances their delicate flavors. They should be served at room temperature. For help selecting a cheese, try our Cheese Selector.
Pairing the perfect wine, champagne, sherry, or port with a holiday feast can be daunting. Here is a quick reference guide for matching wines with traditional tastes and flavors at the holiday table.
| Flavors | Recommended Spirits |
|---|---|
Classic Holiday Turkey |
- Pinot Noir |
Classic Holiday Roast Beef |
- Robust Cabernet Sauvignon |
Classic Holiday Ham |
- Syrah |
Briny/Salty |
- Pinot Grigio |
Spicy |
- Fruity, full-bodied Gerwurztraminer |
Smoked or Grilled |
- Sauvignon Blanc |
Tangy |
- German Riesling |
Earthy |
- Cabernet and Bordeaux blends |
Sweet Endings |
- Ports |
‘Tis the season for bubbly! For many of us, though, this is one of the most daunting areas of the wine section. To help make your choice easier, we’ve assembled some basic information and ideas. Additionally, our store team members will gladly help you make a selection perfectly suited to your tastes.
Just as some wines and cheeses are only produced in a specific geographic area, only sparkling wine made in the Champagne region of France can be officially labeled “Champagne.” Other European countries use other names for the sparkling wine they produce: Cava in Spain, Prosecco, Asti or Spumante in Italy and Sekt in Germany. Bubblies from California, Australia, New Zealand, South Africa and the several wine-producing countries of South America are generally referred to as sparkling wine or sparklers. Learn more about wine labels and what they mean.
Yes, champagne can be expensive. Is it worth the extra money over sparkling wines from other countries? Some say, “yes” and others “no.” Yet, there's really no right or wrong answer here — it's truly a personal choice. If you want to explore a bit, simply ask one of our wine team members for their recommendations. Many of these sparkling wines rival true champagne in taste and complexity and may be a better value.
Unless there is specific terminology on the bottle, all champagne and most domestic sparklers are comprised of three grapes: Chardonnay, Pinot Noir, and the less often used varietal Pinot Meunier. The bubbles are created through a process called “secondary fermentation,” which means they make regular wine first and then re-ferment it with yeast left in the bottle (which is filtered out later). This is why you’ll often get a fresh baked bread aroma from bubbly. Most bubblies are non-vintage or “NV,” meaning they are created from a blend of wine vintages.
Here are a few basic terms that are used on both champagnes and sparkling wines. These should help narrow your search to match your taste preferences.
Brut |
The driest one, but not to be confused with “Extra Dry,” which, ironically, is not as dry as Brut. Brut is the most food-friendly of champagnes. The smoky, salty nature of caviar makes for a classic match. For everyday occasions, try potato latkes and sour cream or any number of salty tidbits. |
Extra Dry |
A touch of fruity sweetness but finishes on a dry note. These are quite versatile and can be served as an apertif or after dinner. They’re more or less in the middle of the spectrum. |
Sec |
Next in line for dryness, but you don’t see it very often. |
Demi-sec |
The most residual sugar of the bunch (outside of Doux, which is rare). This is the ultimate dessert wine and, perhaps, the most romantic of the bunch. Never sweet in a cloying way, these have a caramelized quality that is absolutely delicious. Avoid pairing these with fare that is sweeter than the wine, as the bubbly will come off harsh and dry. Fresh fruit works best. |
Blanc de Blanc |
This bubbly is made from 100% Chardonnay. The Chardonnay grape lends sparkling wine it’s toasty, nutty and rich quality. |
Blanc de Noir |
This bubbly is made from mostly Pinot Noir. The Pinot Noir grape gives it the refreshing, fruit driven, citrus quality. |
Try these for a celebratory flair!
Fill a champagne glass with champagne or sparkling wine, pour in a couple of teaspoons of raspberry liqueur or framboise, and float some raspberries in the glass.
Fill a champagne glass with champagne or sparkling wine, pour in a couple of teaspoons of cassis, and float some strawberries on top.
Fill a champagne glass about two-thirds full with champagne or sparkling wine. Top with peach nectar and garnish with a peach slice.
Fill a champagne glass two-thirds full with champagne or sparkling wine. Top with Lillet rouge and garnish with an orange slice.
Fill a champagne glass two-thirds full with champagne. Top with orange juice and garnish with a orange slice. Or try our Whole Foods Market 365 Italian Tangerine Soda with a splash of champagne.
Cheers!
