This week, all throughout the U.S., families are regrouping, old friends are reconnecting, and refrigerators are teeming. On Thursday, the country will sit down to Thanksgiving dinner, continuing a tradition of breaking bread with loved ones that’s nearly 400 years old.
That’s a lot of pressure if you’re in charge of making dinner. And not only must you prepare a great deal of food, you’ve got to choose the wine too. So here are a few pairing and recipe ideas to get you on your way to a delicious Thanksgiving meal, à la Beaujolaise.
Oysters and Nouveau, Chilled
Most people think only whites go well with shellfish. While Beaujolais does have delightful Chardonnays, a chilled Beaujolais Nouveau will pair even better with chilled oysters. In fact, they make such a perfect pairing that Mon Ami Gabi serves their Oysters du Jour with a delectable Nouveau-based Mignonette sauce.
One Bird, 10 Crus
If you’re a Beaujolais fan, you know the 10 Crus represent the region’s top echelon. They range from medium to full-bodied, and each complements Thanksgiving turkey differently. “Choose a few [Crus] to compare this Thanksgiving – they’re all fantastic with turkey and stuffing,” writes Maggie Hoffman, Drinks Editor at Serious Eats. If you’re new to the Crus and need a specific recommendation, open a bottle of Côte de Brouilly. Jessica Yadegaran, food and wine writer, says the fresh, floral flavors taste great with turkey and stuffing.
Light and Bright: Pears Poached in Brouilly
A true Beaujolais favorite (and Recipe of the Month earlier this year). If you don’t have enough appetite for pie come dessert, opt for a lighter course with pears poached in Brouilly. Martha Rose Shulman of the New York Times described this dish as both “beautiful” and “striking.” It tastes even better than it looks, especially when served with the Brouilly used in its preparation.
Turkey Empanadas with Nouveau
If you have any turkey leftover after dinner, don’t squander it away on bland sandwiches. Easy Food & Wine has a great recipe for empanadas and salsa that are easy to prepare and a pure joy to eat. Serve them with what little Beaujolais Nouveau you have left – its light tannins will deliver lively flavors without overpowering the turkey.