Still the one…

I can’t deny it.  Pinot Noir is still my favorite Thanksgiving Day grape after all these years.
The grape’s versatility, its soft sensual nature & the variety of flavors it offers from region to region is stunning.  From its dirty notes of clay and tobacco to roasted meat, bright cherry, menthol, dark raspberry, marionberry and chocolate – Ms. Pinot is still the sexiest grape alive.
This week in my Holiday Pairings Class at Cooks of Crocus Hill, I paired the 2011 Evesham Wood Willamette Valley Pinot Noir to our sage stuffed turkey breast and the pairing proved again that Pinot still holds its own for the holiday.  From the roasted root vegetables on the table to your herbed dressing, the tasting notes of most any global Pinot will pick up the essentials on your turkey table.
Yet, the key to a perfect pairing for this holiday season are to stick to the cooking techniques of your protein, not necessarily pairing to the bird itself.

Roasting your bird?  Depending on the ingredients and style you go with here, grapes from Chardonnay, Barbera, Pinot Noir, Grenache and Gamay will pair.

Grilling your bird?  Try a Malbec, Merlot, Tempranillo, Nero d’Avola (Sicily), Syrah or better yet…a great region like Côtes du Rhône that gives you a little bit of both Grenache & Syrah.   Again, the grape varietal will vary depending on your spice, herb preference and technique in grilling.

Deep fried?  Try Zinfandel, Petite Sirah, or maybe even Plavac Mali (from Croatia).  Remember, the deeper the flavors, the richer the wine.

Either way, if you enjoy your day with your besties, family or favorite loved ones…no matter what grape you choose, you’re day will come away as one #perfectpairing!
Happy Thanksgiving, y’all.
Grateful,
Leslee