Thanksgiving is this week and the question on many minds is what wine to pair with the big feast. To help answer the question we spoke with a few local experts to get their advice.
The following interviews were conducted a couple years ago, so the people may have since changed places, but the Thanksgiving wine advice still rings true.
Rob Renteria, former wine director at the now defunct Martini House, advises keeping things simple and not forgetting to take into account the numerous side dishes that a typical Thanksgiving meal includes. Read more from Renteria.
John Clews, winemaker at Clos Du Val, recommends pairing the typical turkey day meal with pinot noir, other soft red wines like Cru Beaujolais and even older Cabs. Read more from Clews.
Rom Toulon, former sommelier of Michelin rated Restaurant at Meadowood, cautions against pairing a traditional Thanksgiving meal with buttery Chardonnays, high alcohol whites, younger Cabernets, Syrahs and Petite Sirahs. Read more from Toulon.
Ken Frank, Chef of La Toque, highly recommends pairing your Thanksgiving wines with the people not the feast and reminds us not to forget about the magnums. Read more from Frank.