Let us remember that, as much has been given us, much will be expected from us, and that true homage comes from the heart as well as from the lips, and shows itself in deeds. – Theodore Roosevelt
Excerpt from Proclamation 466 (November 2, 1901) when President Roosevelt established the fourth Thursday in November as Thanksgiving Day.
Here at Three Feathers, we have so many things to be grateful for this year including an excellent 2018 harvest and successful introduction of our 2017 Pinot Noir and Cuvée Virginia on to the market.
As you prepare to celebrate Thanksgiving with Friends and Family, here are a few reasons why Pinot Noir pairs so well with the Feast and Fowl.
Perfectly Paired with The Feast and Fowl
Over the years, we have been drinking Oregon Pinot Noir with a wide selection of dishes and conclude that the versatility of these wines makes them a perfect pair with holiday dishes, no matter your family’s food traditions.
Light to medium-bodied, an elegant Pinot will enhance each course of your meal without making guests tired or drowsy.
Pinot Noir works particularly well with a Turkey Dinner because its fruity aroma is a bold but not overpowering accompaniment to turkey’s white or dark meat (Victor’s Infallible Smoked Turkey recipe is a must try).
With fatty fowl such as goose and duck, or wild game, the juicy acidity of Oregon Pinot Noir truly brings out the flavors of red poultry meat and its crusty skin while cutting through their richness. The higher acidity in Pinot also pairs perfectly with fattier fish, especially salmon.
This varietal accentuates fruit-based side dishes such as cranberry sauce and cream-based dishes such as mashed potatoes or casserole. Diverse flavors of holiday meals can be amplified by root and leafy vegetables such as parsnips, Brussels sprouts, green beans, and kale to name a few. The low tannin profile of Pinot Noir compliments these side dish elements rather than stealing the show with too much complexity.
While considering flavors, what about the cheese and dessert course? We are strong advocates of Pinots with dense cheeses such as Gruyere and Emmental whose richness and saltiness is rounded out by this varietals’ gentle tannin. Pinot’s vibrant not overly sweet palette of red, black cherry and berry fruit will pair well with pumpkin, mince or fruit pies to round off the meal.
This light and acidic varietal will make a seamless extension of what is on your holiday table because it pairs well with a wide range of foods without overpowering delicate flavors. With balance and harmony, Pinot Noir is perfectly paired with The Feast and Fowl.