Tannic Panic! Issue #28: Last-Minute Wine Picks You'll Be Thankful For
How to find the perfect wine to pair with EVERYTHING this Thanksgiving (or any event you go to at any point in time for the rest of your extremely meaningful little life)
Let’s be honest — you forgot to pick up wine to bring to Thanksgiving this year. This, dear winos, is an inescapable fact. And if you wrongly believe you already do have enough bottles, take a moment to ask yourself: “Will it be enough to make it through another full night of Uncle Steve rambling about the golden years when he could have gone pro?”
No. No it won’t.
But FEAR NOT, because today we’re going to slap down some awesome bottles you can easily find, that no one else will think to bring (unless they, like you, are thriving in this new Tannic Panic era we’ve all been living in).
Our recommendations this week price from practically free (~$8), to the severely-devastate-your-plant-based-leather-wallets range (AKA $40). So whether you are on a shoe-string budget, or came locked and loaded ready to blow your wad on another case of André (DON’T DO IT!), we’ve got you covered.
But before we dive into the juice, we thought this would be a good opportunity to go over some basic principles of food and wine pairing, so that you can pick the perfect bottle to pair with whatever the hell you’re eating this year.
THE BASICS OF WINE & FOOD PAIRING
It’s all about finding the right balance; your goal is to complement the flavors, textures, and intensity of both the food and the wine. There are a lot of components in both food and wine, so it can seem overwhelming. But breaking it down into a few broader ideas can make it a lot easier to do, and you don’t need to be a snooty foodie or a humble wine snob to pull it off! (We all know you are though.)
PAIRING ATTRIBUTES
Some of these are pretty intuitive when you think about it — a sweet wine will usually pair well with a sweet food, and clash with a bitter food. Acidic foods call for higher acid wines, or the wine may read as flat (or “flabby” as we say in the extremely humble world of wine).
Tannins – those tricky little devils – might come off strong and sassy solo AHEM BORDEAUX AHEM. But pair them with some fatty, juicy, protein-packed dishes, and it's a whole new ball game. Just a heads-up: high tannin wines (especially young ones) can amplify bitterness in food, so when pairing with bitter dishes, tread carefully. And don’t tread on my dreams.
Of course body and flavor intensity are also important to consider. For example, light-bodied wines like Pinot Noir often pair well with more delicate dishes, while full-bodied wines that have bolder flavors and higher tannins, like Cabernet Sauvignon or Campanian Aglianicos, tend to complement heavier, richer foods with more complex flavors and textures.
FOOD FRIENDLY WINES (LOW-RISK):
Your best bet for a no-fuss pairing? Go for simple, unoaked wines with just enough acidity to keep things interesting. These guys are your wine-Switzerland – neutral, friendly, and unlikely to clash with your food.
Classic picks? Bubbly buddies like Champagne or Cava, or those crisp, clean whites – think New Zealand Sauvignon Blanc, Chablis, or Sancerre.
HIGH RISK WINES (HERE’S WHERE IT GETS INTERESTING):
When there are more structural components in wine and food, there is a greater potential for flavor interactions, both positive and negative. Wines with high levels of tannins, alcohol, or oak are considered “high risk”, but when paired correctly, they can offer a delightful little experience for you and your degenerate family.
Foods high in salt, fat, and acidity can pair WONDERFULLY with complex and rich, structured red wines. While high levels of salt, fat, and acid in a dish undoubtedly enhance its nutritional value, these components help to diminish the astringency and perceived bitterness of the wine, while enhancing its perceived body and fruitiness (LIKE ME!)
MATCHING OR COMPLEMENTARY FLAVORS:
Once you’ve properly matched the structural components in your wine and food, pairing a wine with a dish that mirrors the flavors of the wine (e.g. CRANBERRY notes in your wine and cranberry sauce #ThanksgivingCranberrySauce) can further enhance the sensory experience of both the wine and the food for you and your tiny little family.
THERE ARE NO RULES (THERE ARE THOUGH, KIND OF)
Ultimately, you gots to just experiment, mix and match, and remember – it's all about having fun with your food and wine and enjoying both as much as possible. Paired right, both the wine and the food will be even better than you ever dreamed possible (you know, back when you still had dreams).
Profile: Lemon, white peach, golden apple, chamomile, almonds, crushed rocks
This is our sparkling value pick, amazing bottle considering it is a traditional method sparkling under $10.
Very fresh, yet mouth-filling wine with a surprisingly good concentration of fruit for the pedestrian price point. This Cava will perfectly prime your eager little palate (and gullet) for what lies ahead. Pair this with an empty stomach or literally any appetizer that is thrown your way.
Added bonus with sparkling is that it is one of those neat styles that can really sip nicely along side pretty much whatever you’ve got on the menu, so if you don’t know what else to try, it’s got your back. Neato!
88+ points.
Available all over the place (Safeway, Total Wine, Wegman’s, Etc.)
Ah the wonders of New Zealand Sauv Blanc. Truly one of the hardest styles to go wrong with and basically the epitome of value. This one has nice aromatics of passionfruit, guava, lime, and grapefruit. A relatively simple example, with tropical and citrus fruit, decent balance, and bright acidity. Flavors could be more concentrated, but for $8, this is a really solid pick and an easy drinking wine you can crack while you cook or pair with lots of options during your meal.
Purchased from Trader Joes. This is an easy grab if you have a TJ’s near you, but if you are going anywhere else, check out our recommendations from a previous post for amazing value picks that outperform this bottle and can be found at a number of different stores.
Profile: Cranberry, cherry, roses, bay leaf, black olive, rosemary, chocolate
Pulling this back to the surface — we’ve recommended this before because to be completely honest, this really is about as good as red wine gets at this price point.
With interesting, layered flavors that will complement your meal this Thanksgiving, you’ve got yourself an EXTREMELY drinkable wine that punches like a heavyweight in a featherweight fight.
Pair it with anything you’re putting your cranberry sauce on (AKA EVERYTHING).
Grab it at Total Wine for $15 (or ~$13 with pick 6 discount!) Wawaweewa. Definitely our value pick this week for reds.
Profile: Citrus zest (orange, lemon, lime), marzipan, white pepper, papaya, golden apple, white flowers, sandalwood, wet stone
We’re going to do a full release on Soave in the coming weeks because this region is a haven for value whites that the world has been sleeping on. Incredible flavor intensity and complexity for a white under $20, with fresh acidity and a super long finish.
We’re talking citrus zest (all the fruits!), with some marzipan, papaya, and floral and spice notes. You can sip this one all night, from apps all the way through to your mains because this absolute banger will stand up to even your boldest dishes. Serve chilled to maximize the freshness, and don’t be afraid to pair this one with any of the spicier dishes on the docket!
Can’t stress enough how much I love this wine, so even if you can’t grab it for tonight (YOU CAN THOUGH), make sure to fill you cart to the brim with these next time you hit up Total Wine. Undoubtedly our value pick winner for white.
If you’ve never tried Central Otago Pinot Noir, you’re in for a treat. Hard to find them at this price point here in the US, so when I saw this at Whole Foods, I had to see where it stood. Juicy red fruit flavors (cherry, raspberry, plum) are balanced with a fresh minerality and complemented by fresh herbal notes. Really nice finish.
This is the theme of the night so far, but you’ve got yourself another super drinkable wine that you can sip with or without food, and that will more than likely complement your meal this fine, fine evening. And you’re looking at a relatively low tannin wine, so if you tend to like your reds a little on the lighter side, this is definitely a good pick for you.
Profile:Blackberry, raspberry, black plum, blueberry jam, grilled bread, licorice, chocolate, vanilla and black pepper
This is a classic expression of premium California Petite Sirah with a ton of structure along with GOBS of ripe, rich dark fruit flavors without being overly jammy (like some California wines can be). Deliciously long finis.
Pair with Impossible Beef Wellington with Hoisin Sauce (a “high risk” food/wine pairing that won’t decimate your delicate and discerning little palate). If you aren’t having that extremely specific dish tonight, don’t let one mistake ruin your life — this wine is still a strong pick to pair with a wide array of your richer, heartier dishes, especially those with some fatty and zesty components to them.
This bottle is widely available — Total Wine, Safeway, Wegman’s — and ranges in price from about $30 to $35, depending on the store.
Profile: Blackberry, plum, dried cherry, dried cranberry, thyme, rosemary, forest floor, balsamic, violets, rose petals, wet stones, cinnamon and chocolate
This one is GOOOOOOOOOOOOOD! The most expensive pick on the list, yet STILL a fantastic value given what this wine brings to the table. What you have hear, folks, is nothing less than an exceptional Italian red wine with great structure, freshness and concentration. Wildly complex with a ridiculously long finish. It is very tannic, so for some who are more sensitive to tannic wines, it may fare better as a pairing wine than a standalone sipper, but everything is so well integrated and balanced that it absolutely smashed it alone in the glass for us.
This bottle is perfect for pairing with (and cutting through) hearty Thanksgiving dishes that are full of fat (LIKE ME!). Pair with brown butter/sage, walnut, butternut squash, penne pasta topped with Parmigiano Reggiano cheese (or vegan equivalent).
Side note: It’s time for you chuckleheads to start paying attention to the Campania region of Southern Italy (especially Taurasi), and it’s flagship Aglianico grape.
94 points.
GOLLY look at that line up. Wow. With these puppies in your arsenal, at least you’ll have one thing (OR SEVEN) to be thankful for this year.
Until next time — HAPPY DRINKING.
Cheers!
Isaac & Zach
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Great wine suggests! I definitely want to try a few of those bottles, maybe even all at once. Cheers!
What kind of wet rocks? Where can I find some?