November 27th, 2014
What to Drink with All Those Holiday Leftovers
If you’re anything like us, your Thanksgiving menu is delightfully decadent and, no matter how big your appetite is, you’ll spend the next week living off of the leftovers. Everyone talks about what wines to pair with Thanksgiving dinner, but hardly anyone gives due attention to the luscious leftovers. We put together a list of Dry Creek Valley wines we think will elevate even the most thrown-together meals.
If you’re eating: Turkey Hash
This brunch dish is going to call for bubbles. The soft berry nose and toasty flavors in David Coffaro Estate-grown Sparkling Pinot Noir will have your family and friends asking why Thanksgiving isn’t on a Sunday morning!
If you’re eating: Turkey Brie and and Apple Butter Sandwich
A sandwich with the sweetness of an apple butter spread will pair best with something high in acid and off-dry. We recommend DH Gustafson Heritage Tree Vineyard Estate Riesling 2013. They make one of the only rieslings from Dry Creek Valley fruit, thanks to their remote vineyard site that sits at 1800’ above the valley floor. With its spicy nutmeg and subtle orange blossom flavors, it will compliment the savory and the sweet side of this yummy melt.
If you’re eating: Mashed Potato Cakes
These creamy, cheesy potato cakes will be a lovely contrast for a crisp white like Hawley Winery Dry Creek Valley Sauvignon Blanc. The bright, green apple and lightly-grassy flavor in the wine goes well with this dish in the same way that a nice homemade apple sauce would enhance the flavor and offset the richness of the potato cakes.
If you’re eating: Mushroom Risotto with Ham or Turkey
This savory dish will be stunning with Seghesio Family Vineyards 2011 Cortina Zinfandel. Sourced from classic low-yield sites in Dry Creek Valley, the wine has flavors of tart cranberry, ripe red currant, thyme, and black pepper. Its perfect blend of fresh and heady flavors and its sturdy acidity will enhance the earthy flavors in the risotto.
