So it’s that time again: with tryptophan comas survived and voices regained after hours of yelling at NFL referees from the couch…..now what? Thanksgiving may be over, but if you hosted thanksgiving this year, as I did, your fridge is stocked with an abundance of foodstuffs for which the term ‘leftover’ really doesn’t do justice. And lets be honest, we all know Thanksgiving is as much about those guys with the funny shoes and their supposed harvest feast or huge balloons careening down narrow streets with howling winds as it is about the leftover turkey sandwich.
So now that the family’s all gone and its just you and Monday Night Football…what to drink with this noblest of sandwiches? I feel now is a good time to say that frankly, a beer of your choosing falls directly into that “if it ain’t broke…” category. But if you’re feeling a little adventurous, and are tired of the standard “beaujolais noveau, it’s a classic” mentality, I say go white. I know, I know, its cold out there, but not all whites need to be served straight from the freezer.
Look to natural wines, a style born of natural harmony between yeast and fruit, and a renegade approach brought to light by a handful of producers throughout the world, but with a decided presence in France. My current favorite, a wine called ‘Le Originel’ from Julien Courtois is a feisty blend of Romorantin and Meneau Pineau (like ya do). Yeasty and nutty with incredible complexity (think cracker jacks meet lemon zest) it’ll provide the supporting role that you’re looking for: the liquid answer to stuffing (although I wont tell anyone if you have stuffing as well).
But if you can’t find something along those lines, and it won’t be easy, I say look north. The Finger Lakes are producing some incredible juice perfect for the occasion at Black Friday prices. Try the Gewurztraminer from Dr. Konstantin Frank; redolent with cookie spices and piercing acidity it’s another perfect complement to everyone’s favorite sandwich.