Stop Talking Turkey

Fun and games you'll really be thankful for

Ah, it's holiday time again, and you know what that means—lots of family time. If your family is anything like mine, holiday gatherings sometimes bring up touchy subjects such as "Why aren't you married yet?" "Is that a piercing in your belly button?" "Why don't you own your own home?" Instead of answering those questions, I prefer to simply change the subject.

So this year, when you start getting the third degree from Aunt Betsy, pull out one of our games to play and focus on the important questions in life, such as “What type of grape goes into a Chianti?” “What are hops?” “Where do Chitlins come from?” Or "What’s the difference between liquor and liqueur?"

Better yet, start the evening out right and invite everyone for a winetasting while the turkey is cooking. Get a few different wines to pair with turkey—from Pinot Noir to Sangiovese as well as some off-the-beaten path selections from your local wine shop. Disguise the wines with WineWrappers from WineParty and get your family guessing what type of wine they’re tasting before and during their meal. Set a competition for the person who guesses the grapes, what country the wines are from, or which is the least expensive. The person who guesses the most wines correctly wins a prize. You can unveil the wines over pumpkin pie.

And get kids and non-drinkers on the fun too by using the colorful WineWrappers to disguise different bottles of juice, and have them guess which is which.

What is the best wine to serve with Thanksgiving?

People ask this question all the time, and our philosophy is, drumroll please….there really is no correct answer. I know, that’s very convenient and gets us out of all kinds of wine disputes, but really it all depends on what you like, and if you have a large group coming for Thanksgiving, preferences will range all over the map.

Many wine experts contend that you want a somewhat lighter wine with plenty of fruit to complement the meat, but one that is not too fruity or sweet that it will make the vegetables taste bitter. You also want enough tannins (the part of the wine that produced that puckery, black-tea-like feel in your mouth) to support the fruitiness of the wine, as well as good acidity. And then, the argument goes, you want a nice (possibly spicy) finish. That’s quite a few requirements, so here’s another way of looking at it:

Whites Viognier (or other Rhône varietals) Chenin Blanc Riesling (dry) Grüner Veitliner (dry)	Reds Syrah (or other Rhône varietals) Sangiovese (or Chianti) Grenache Pinot Noir

While for the professionals, wine and food pairings are an art form, for the rest of us, finding something we like and sticking to it is A-okay. And if you want to treat your guests right, offer wines you know they love, even if they “officially” don’t pair well with your foods. Then, ask them to try your suggestions too. If my friend John is coming over, I’ll definitely have a couple bottles of Chardonnay ready for him (his nickname is Johnny Chardonnay, so that's an easy one). Or, knowing my Aunt Peggy will always order Pinot Grigio no matter what she’s eating, I’ll be sure that’s on the wine list for the evening. If you don't know people's preferences, you can always ask.

They’ll certainly be thankful for your thoughtfulness. Happy Holidays!

< Prev		Next >

Last Updated on Wednesday, 28 March 2007 08:45