Thanksgiving is almost upon us, and I am hearing chatter about possible shortages of turkeys and a few vegetables, like green beans and some styles of squash. We may need to be creative about what foods we share on this food-centric holiday. These suggested wine pairings allow for flexibility on price and personal preference.

STARTERS
My go to appetizers are: a mix of baked and raw oysters or a charcuterie board with smoked salmon; pitted green olives; Camembert warmed to make it soft and slightly runny, with an onion or fig jam on top, served with crackers and popcorn mixed with salted peanuts. Another option is warm puréed carrot ginger soup shooters, served with hearty crackers and pimento cheese.

The best wines for any of the above are sparkling. You can splurge on a delightful Louis Roederer Collection 242 Champagne from Arthur’s Wine Store (inside Belk at SouthPark Mall, $59.99) or Avinyo Cava Rose from Spain ($24.99, Foxcroft Wine Co.). Prosecco is a crowd pleaser — the Raffaello Prosecco from winestore is a good value ($9.99).  When planning for sparkling wine, assume seven to  eight pours per bottle, and two glasses per person. If sparkling wine is not your thing, consider a white Gruner Veltliner from Austria or a red Beaujolais by DuBoeuf (France), lightly chilled.  Prices for these wines range from $10 to $16 per bottle and are available at various wine stores.

SOUP/SALAD
With a focus on the protein and sides on most Thanksgiving tables, this course might not be on your menu. However, a small composed salad can give you the extra few minutes you need to let the meat rest after roasting, and keep your guests occupied with table conversation. If I don’t have a puréed soup shooter with the starters, consider a 3 ounce option here instead of salad. You can make a simple pureed soup from carrots, sweet potatoes, or golden beets and serve it in coffee cups with no utensils. It warms the soul and it is an easy clean up. Wine suggestions: chenin blanc (Loire, France or South Africa), dry riesling (Trocken) from Austria or Germany, Pierre Sparr Gewurztraminer 2019 Grande Reserve (Petit Philippe $27).

THE MAIN EVENT
Turkey is traditional; there are also families who prefer ham, beef, duck, or tofu. The side dishes are so varied — from cranberry sauce with orange or roasted Brussels sprouts to marshmallows and sweet potatoes — that it can change what wines work best with so many flavors. I have found it is easier to have a couple of different wines available for people to select what they prefer. Some suggestions are:

A French Pouilly-Fuisse, which is from the southern part of Burgundy and has ripe stone fruit flavors (Bouchard Pouilly-Fuisse at Assorted Table, $23.99). Pairs well with the white meat and many side dishes.

Alsatian riesling from Kuentz-Bas – floral nose, hint of palate sweetness ($34 at Petit Philippe). Alsatian food is a lot like our Thanksgiving table; most wines from this region are good matches.

Oregon pinot noir from Colene Clemens – balanced fruit with raspberry and cherry notes, a touch of cola and spice ($33 at Arthur’s Wine Shop). Very good match with turkey and sides.

Trentadue La Storia Zinfandel, Alexander Valley, Calif. An American grape with an American meal – spicy, dark red fruits, balanced alcohol ($25 at Petit Philippe). This wine will also complement ham and beef.

A right bank Bordeaux wine that has a lot of merlot in the blend, like the Chateau Les Garelles 2020 Blaye for $14.99 at Whole Foods. Or merlot from California or Chile – all are food flexible wines.

A couple of good value wines are:

Brand Weissburg and Riesling blend from Pfalz, Germany ($22, Foxcroft). This is a liter bottle with a screw cap and is just delicious.

Ogier Artesis Red Côtes du Rhone ($14.99 winestore). A blend of five grapes, very balanced and juicy.

Whole Cluster Willamette Oregon pinot noir ($17.99 Whole Foods). Bright, fresh, raspberry.

Spanish Rioja and Italian Chianti are very reasonable in price and quite food friendly.

Have a joyful Thanksgiving – and one last suggestion. Have some extra bottles of wine around for the “oops” that might strike – like the time I set the oven timer incorrectly and went off to a football game. There was no turkey that year, but the sides filled us up and it was a fun day all around!

Anita Skogland

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