We’ve been charged with bringing dessert pie to Zia Carol’s Thanksgiving Feast on Thursday. If it makes it that long.
My, my, me oh my! Nothing tastes better than homemade pie.
Since I didn’t write a Thanksgiving and wine column this year, I thought at the very least that I should send out a reminder of some styles that go well with a traditional Thanksgiving dinner. These wines tend to be very versatile and solid food supporters.
1 – Syrah & Grenache blends from the Rhone (French)
2 – Rieslings from the Mosel, (German)
3 – Dry Rose from Provence (French)
4 – Pinot Noir from Oregon
5 – Barbera from Piedmont (Italian)
Love to hear back about which wines you’re serving with Thanksgiving this year!
New red potatoes, spinachy greens with garlic and a bright orange sauce called Harissa longingly await your creation this evening. Not only is it colorful and tasty but pretty damn easy to throw together.
Harissa is an African chili sauce make of roasted red peppers, cumin, cayenne, olive oil and a dash of red wine vinegar. Half and bake the new potatoes for about 40 minutes and sauté the spinach with some garlic and oil until rightly withered. All that’s left is finding a fresh fish that suits your taste and spooning some of the savory, slightly spicy African sauce onto the gently baked fillet.
Choosing a wine that holds its own with a spicy sauce while not burying the greens or being outweighed by the starchy potatoes in this dish can be tricky. You need a wine that understands both the politics of the palate and the benefits of balance. Enter – a German Riesling, preferably one from the Mosel. The stone fruit flavors and racy texture mean it can handle the spiciness and still compliment your vegetables.