The red wines of Beaujolais, France, pair well with traditional Thanksgiving fare thanks to their light body, lively acidity, spiciness and round red fruit flavors that bridge the cranberry in the cranberry sauce.
beaujolais nouveau
Most people are familiar with the red wines of Beaujolais from the fruit-forward Beaujolais Nouveau that hits the market every year on the third Thursday of November, just in time for Thanksgiving. These are made from the Gamay grape and are fun, with bright cherry, cranberry and raspberry fruit—even a touch of banana. (Sometimes they’re slightly effervescent because, to be honest, some have not even finished fermenting, that’s how fast they hit the market.)
the grand crus of beaujolais
Nine areas in northern Beaujolais are designated Grand Cru: Saint-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. Seven of the Crus actually are named after villages near where the vineyards are planted. Brouilly and Côte de Brouilly refer to specific vineyards around Mont Brouilly, and Moulin-a-Vent is named for a local windmill. You normally will not find Beaujolais on the label since they want to distinguish themselves from the lesser-quality Nouveau wines.
Sommeliers get excited about these wines! They are made classically, using a process called carbonic maceration, or simply put, fermenting the grapes full cluster without crushing them beforehand in a carbon dioxide-rich environment. It’s simple; this results in lighter tannins and the classic banana flavors.
My favorite cru is Morgon, which produces the deepest and fullest-bodied wines of the region, with aromas of apricot and spice, and earth tones reminiscent of high-quality Burgundy. My personal favorite? Earl Daniel Bouland ‘Corcelette’ Morgon 2012.
great whites for thanksgiving
» Try a Gewürztraminer from Alsace with your sage stuffing-prepped bird. The spice and floral aromas and lovely apricot flavors of this wine pair perfectly with turkey day. I recommend Domaine Zind Humbrecht Alsace 2011.
» Go with a dry Riesling from the Rhiengau. German Rieslings are fantastic, with their petrol nose, flint and golden apple flavors. Robert Weil Kiedrich Grafenberg Erstes Gewachs-Rheingau 2009 is a great pick.
