Tradition Meets Avant Garde Wine Pairings • WineDivaa
I have been offering Thanksgiving wine pairing advice for a few years now, and every year brings new challenges and opportunities. The world of wine is dynamic. Particularly this year, there are more taxes and fares in European selections and pricing is shifting, or should I frankly say, increasing. Let’s not forget inflation. However, finding great bottles at an affordable price is my specialty. Hence, my recommendations this year will not break the bank. Moreover, wine hunting has to become part of the holiday tradition itself.
But more profoundly, the way we celebrate is changing. As an immigrant, I recognize that the true beauty of American meals lies in the blending of cultures and flavors. This spirit is especially vibrant in New York City, where a deep reverence for tradition is blended seamlessly with a hunger for the new, the global, and the avant garde.
The classic American feast still centers on the iconic centerpiece: the roast turkey. However, whether your table includes a pescetarian option, a small family’s chicken, or a globally inspired side dish, the wine must be versatile. This guide is your map to navigating the complex, delicious flavors of a modern feast with affordable, high quality bottles.
The Foundation: Understanding the Traditional Thanksgiving Meal
The traditional Thanksgiving meal is rooted in a mix of historical necessity and 19th century romanticism. Turkey became the centerpiece partly because it was a practical, large enough bird to feed a family, and partly due to its historical endorsement by American figures like Alexander Hamilton and Benjamin Franklin. This rich, savory main course is complemented by a tapestry of iconic sides:
- Savory & Earthy: Stuffing (or dressing), mashed potatoes with gravy, and green bean casserole (often with a creamy mushroom sauce).
- Sweet & Tart: Cranberry sauce, sweet potato casserole, and classic desserts like pecan and pumpkin pie.
- The Comfort Factor: Mac and cheese, a Southern tradition that has found a permanent home on tables across the country.
This complexity, the sweet, the savory, the creamy, the earthy, and the tart is what makes Thanksgiving notoriously difficult to pair with a single wine. The key is to seek wines with two defining characteristics: bright acidity to cut through the richness of the gravies and casseroles, and moderate tannins, in reds, so they do not clash with the turkey or the multitude of flavors.
In New York, however, “traditional” is fluid. Whether you are a pescetarian (like me!) opting for salmon, celebrating with a small group that prefers chicken, or simply experimenting with new global flavors in your side dishes, your wine choice must be as versatile and non-traditional as your menu.
Affordable & Avant Garde Wine Pairings for Your Feast
I selected these wines for their versatility, quality, and ability to elevate every dish, from the opening appetizer to the main course.
Appetizer & Opening Wines
Mezzacorona Ventessa Red Blend IGT 2024 Low Alcohol Wine
I found myself truly impressed with the quality of this low alcohol wine. It’s perfect to start the night. Blend of native Schiava and Teroldego grapes. Crafted to a naturally low 9% ABV. Deep ruby red with a refreshing bouquet of red berries (blueberry, raspberry). The palate is soft and delicate with very low tannins.
Mezzacorona Appetizer Pairings
The Mezzacorona Red Blend, with its light body and refreshing character, perfectly complements bright, contrasting flavors:
- Balsamic Fig & Goat Cheese Crostini: The wine’s low tannins prevent clashing with the bitter balsamic, and its fruit complements the fig’s sweetness.
- Prosciutto Wrapped Melon Skewers with Mint: The refreshing quality cuts through the cured meat’s saltiness, harmonizing with the melon’s sweetness.
- Mozzarella, Tomato, and Basil Salad (Caprese Style): The wine’s delicate structure does not overwhelm the fresh basil and subtle dairy.
Ceretto’s Blangé Langhe Arneis DOC 2023 with Baked Brie Appetizer
Crafted from native Arneis in Piedmont. Bursting with aromas of green apple and orange blossom. The palate delivers juicy pear and a hint of almond, with a pleasant, palate cleansing effervescence.
Stuffing, rich appetizers (baked Brie), serves as a great palate cleanser. I loved the effervescence on this Arneis… A great surprise on the thanksgiving table.
Main Course & Side Dish Wines
Veramonte Sauvignon Blanc and Green Bean Casserole
Produced from 100% organic grapes in Chile’s cool Casablanca Valley. Vibrant and aromatic with prominent citrus notes of lime and tangerine, a smooth and fresh finish.
Pair with: Gourmet Green Bean Casserole, herby sides, light white fish.
Beronia Rueda and Mac & Cheese
100% Verdejo from the Rueda D.O. in Spain. Aromas of citrus and white fruit with herbaceous notes like fennel. The palate is fresh and elegant, with a slight touch of bitterness. 13.5% vol.
Pair with: Mac and cheese, mashed potatoes, and spiced sweet potato casserole.
Veramonte Pinot Noir and Salmon with Cranberry Sauce
From organic Casablanca Valley Pinot Noir grapes. This Pinot Noir is elegant with notes of raspberry, cherry, and subtle spice. Features perfect balance between acidity and soft tannins. 14.5% ABV.
Pescetarian pairing: Salmon and Cranberry Sauce. Also excellent with turkey and a mushroom based gravy.
Bassfield Estate Winery 2022 Pinot Noir with Turkey Tacos for Black Friday
High elevation High Valley AVA, California fruit. Earthy with notes of cinnamon, black cherry, and pomegranate. Lean structure with spiced red tea notes. 13.25% ABV.
Pair with: Classic with roasted chicken or duck. Ideal for leftovers with turkey tacos the next day on Black Friday.
Le Ragose Valpolicella Classico with Turkey and Herb Stuffing
Blend of Corvina, Rondinella, Corvinone from Veneto. Brilliant ruby red with a fresh scent of cherry. Light bodied and highly versatile. 12.50° ABV.
Pair with: White and dark turkey meat served with lighter gravy or traditional herb stuffing.
Beronia Graciano with Turkey and Traditional Gravy
100% Graciano from D.O.Ca. Rioja. Aged 6 months in new French oak. Delivers savory black fruit, cracked pepper, and spice notes with high acidity. 14.00% ABV.
Ultimate Turkey Pairing for dark meat and rich, traditional gravy.
Wines for the Pies
Fortified wines offer the necessary body and residual sugar to stand up to rich, caramelized, and nutty desserts. These Sherry selections are a brilliant, non traditional pairing.
Apple Pie with Oloroso Sherry
Why this pairing works? Oloroso Sherry is dry to off dry, aged oxidatively for notes of walnut, spice, and leather. These savory, nutty notes mirror the browned crust and baking spices (cinnamon, nutmeg) of the apple pie, creating a complex, savory bridge.
Great option: Gonzalez Byass Alfonso
Pecan Pie with Harveys Bristol Cream
Why this pairing works? The classic Cream Sherry is rich and intensely sweet, often featuring notes of dried fruit, raisin, and caramel. This sweetness and the caramelized/toasted nut flavor profile perfectly match the rich, sticky filling of a traditional pecan pie.
Texas Two Step (a pecan and chocolate brownie pie) with Gonzalez Byass Solera 1847 Cream
Why this pairing works? This Sherry is a sweeter, richer version of an Oloroso, offering a dark complexity of cocoa, raisin, and fig. The intensity of the wine meets the intensity of the chocolate brownie base and nutty pecan filling head on.
Cherry Pie with Gonzalez Byass Néctar Pedro Ximenez
Why this pairing works? PX Sherry is made from sun dried grapes, resulting in a thick, unctuous, intensely sweet wine with flavors of date, fig, molasses, and prune. The deep fruit and heavy body embrace the tartness and sweet filling of a cherry pie.
>>>Learn more about Sherry and Cheese pairings
Gourmet Recipes for Avant Garde Pairings
1. Gourmet Green Bean Casserole with Crispy Shallots
This scratch made version of the classic side is elevated with fresh ingredients and a creamy, homemade mushroom sauce, perfect for pairing with the Veramonte Sauvignon Blanc.
| Component | Ingredient | Quantity |
|---|---|---|
| Casserole Base | Fresh Green Beans (trimmed) | 1.5 lbs |
| Fresh Cremini Mushrooms (sliced) | 16 oz | |
| Unsalted Butter (divided) | 5 tablespoons | |
| All Purpose Flour | 2 tablespoons | |
| Heavy Cream or Half and Half | 1.5 cups | |
| Chicken or Vegetable Broth | 1/2 cup | |
| Minced Garlic | 2 cloves | |
| Fresh Thyme Leaves | 1 teaspoon | |
| Crispy Topping | Large Shallots (thinly sliced) | 3 |
| Olive Oil | 1/2 cup |
Instructions:
- Prepare Beans: Blanch green beans in boiling, salted water for 4 to 5 minutes until tender crisp. Immediately drain and plunge into ice water. Drain well and set aside in a 9×13 inch casserole dish. Preheat oven to 375°F.
- Make Crispy Shallots: Heat oil in a saucepan over medium heat. Sautee the shallots until golden brown and crisp (5 to 8 minutes). Remove, place on a paper towel lined plate, and sprinkle with salt. Set aside. You can also use the shortcut and buy canned fried shallots.
- Sauté Mushrooms: In a skillet, melt 2 tablespoons of butter. Add the mushrooms and sauté until browned (7 to 10 minutes). Add the garlic and thyme, cooking for 1 minute. Transfer to a bowl.
- Create the Sauce (Roux): In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the cream and broth, bringing to a simmer. Cook until thickened (3 to 5 minutes). Season with salt and pepper.
- Assemble and Bake: Stir the mushroom mixture into the cream sauce. Pour the sauce over the green beans and toss gently. Bake uncovered for 20 minutes until bubbly. Remove, top with the crispy shallots, and serve.
2. Pinot Noir Cranberry Sauce – The Pescetarian Thanksgiving Pairing
This savory and bright sauce perfectly complements roasted salmon and is designed to harmonize with the Veramonte Pinot Noir.
| Ingredient | Quantity | Notes |
|---|---|---|
| Produce | Fresh or Frozen Cranberries | 1 (12 oz) bag |
| Minced Shallots | 1/4 cup | |
| Fresh Thyme Leaves | 2 teaspoons | |
| Freshly Squeezed Orange Juice | 1/4 cup | |
| Liquids | Veramonte Pinot Noir (or similar) | 3/4 cup |
| High Quality Balsamic Vinegar | 2 tablespoons | |
| Olive Oil | 1 tablespoon | |
| Sweetener/Seasoning | Light Brown Sugar (packed) | 3/4 cup |
| Black Pepper | 1/2 teaspoon | |
| Salt | Pinch |
Instructions:
- Sauté Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the minced shallots and cook until soft (about 4 minutes). Add the fresh thyme and sauté for about 1 minute.
- Combine: Stir in the cranberries, brown sugar, Pinot Noir, orange juice, black pepper, and salt.
- Simmer: Bring the mixture to a boil. Reduce the heat to low and simmer until the cranberries burst and the sauce thickens slightly (about 12 to 15 minutes).
- Finish: Remove from the heat. Stir in the high quality balsamic vinegar. Let the sauce cool completely to thicken before serving.
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