Even though Thanksgiving is all about food and family, some great libations to accompany them will make both a lot better! We will be open our regular hours (10 am to 10 pm) every day of the long weekend and are here to help you with any pairing suggestions.
We have more than 500 beers in stock and you can easily find a pairing with any/every course—from pre-meal snacking to post-meal sipping. If wine’s your thing, we have a wonderful selection of interesting bottles from BC and beyond, including some terrific bubbly, which is how we love to start every big family meal. Our spirit selection is focused on local artisan distillers (gin, vodka, whisky and more), but we have a great number of bottles in stock you won’t find in provincial liquor stores.
Enjoy the food and family with some tasty beverages. Come see us, 10 am to 10 pm, and we’ll help you with your holiday pairings! Check out some wine-specific info about pairing with turkey below and when you’re in the store, look for the little turkey tags on different products to help you find what you’re looking for!
PAIRING WINE WITH TURKEY
In no particular order, here are some suggested guidelines for pairing wine with the bird of the month.
Riesling – Is the classic match because the rich apple and lime flavours match well with savory notes. Also the sweet-sour taste keeps the palate refreshed during such a rich meal. Great with salty ham, too, so if you are having both, then this is definitely the pick to make.
Unoaked dry white – Is the safest choice if you “don’t know what kind of wine they like” because most have flavours that are crisp and clean, so it will easily highlight this multi-flavored meal. Pinot Gris, Sauvignon Blanc or regional wines like Albarino or Viura from Spain will all fit the bill.
Lighter fresh reds – still let the meal be the star, but they add a different profile to the dinner. Pinot Noir, Beaujolais, Chianti or Valpolicella can add an earthy component to the pairing. Do make sure the cranberries or cranberry sauce you serve is tart, as too much sugar will suck the fruitiness out of these wines.
Heavier Reds – If you must have a big wine, try to lean toward a fruity Cotes du Rhone or Shiraz and avoid something that is too tannic. Still you should try to make the side dishes and gravy richer than normal to try and bridge the flavours.
If it is a toss-up between red and white, nothing is more fashionable these days than a nice Rosé. It doesn’t have to be bone dry, however, some nice juicy acidity will be appreciated by your taste buds.
The general rule here is that there really aren’t any hard and fast do’s and don’ts, so you really can drink what you like. Even an oaked Chardonnay can find some symmetry with buttered breasts and a lighter gravy. Add some curry spices and now you are being bold. If you are a foodie and in charge of cooking, adjust what you do with the bird to match the wine style you want to choose.
Happy Thanksgiving everyone!