Here in Saratoga, we are positively blessed with an abundance of local farms and purveyors. Our culinary cup literally runneth over. Why is it then, that when selecting our wines to sip and pair with our holiday meals, we often venture outside of our area and our state? Why does our commitment to support small local and state farms end with our gastronomy and not our glass as well? This holiday season, I challenge you all, let’s make a pledge to include some fantastic New York State wines on all of our holiday tables. Are you with me?
New York State wines have made some spectacular strides in recent years. And, while most have always enjoyed an audience for their sweeter wines, such as Hazlitt Red Cat, a whole new audience of wine drinkers have come to appreciate the fabulous drier wines hailing from our great Empire State as well. New York State wineries now offer something for every palate, from the spicy Gewurztraminer to the aromatic Riesling, arguably the state’s greatest grape success story.
Incorporating many of these wines into our Thanksgiving Day table is easy to accomplish and won’t break your budget either. Below, a few of my suggested pairings for each course.
A holiday is, after all, a day of celebration. Why not begin your meal with a New York State sparkling wine? The best examples will have the palate cleansing acidity to prepare your taste buds for the rich dishes to come. There are some excellent examples from all over our state. Palmer Brut Methode Champenoise is one of the nicest I’ve enjoyed, offering notes of crisp Fuji apple and citrus. A nice starter for your starters!
I always like to offer both a red and a white with the main course, allowing each guest to choose his or her personal favorite pairing. I’ve recommended Riesling in the past, and for good reason. Riesling, whether a drier or slightly sweeter style has the backbone of acidity to complement so many dishes, and plays particularly well with the crazy array of flavors and textures that are featured on every Thanksgiving Day Table.
When selecting a New York State Riesling, you’re in luck. Riesling is New York’s most lauded white wine and almost every New York State winery makes one. Hermann Wiemer Dry Riesling is a personal favorite and has also been lauded as one of the very best Riesling producers in the United States. Elegant and balanced, this is a signature representation of New York State Riesling. Our friends at Thirsty Owl also craft some delicious Rieslings, from bone dry to sweeter in style.
For a red option, I typically recommend Pinot Noir, as it is one of the food friendliest grapes ever. The Pinot Noir from Brotherhood Winery is surprisingly complex for a New York State Pinot, offering a nose of wild berries with a silky finish. The Dr. Konstantin Frank Pinot Noir is another excellent option, as it offers a gorgeous deep Burgundy hue in the glass, as well as flavors of cherry, plum, spice and earth.
And, if you’re a person who saves their calories for dessert? New York State offers some of the best late harvest dessert wines available anywhere. A nice late harvest Riesling or Vidal Blanc is a terrific accompaniment to apple pie and other apple-based dessert offerings. Again, Hermann Wiemer crafts a spectacular example and the Late Harvest Vidal from Bully Hill is sumptuously sweet, without being cloying. You may just decide to skip the pie and sip your dessert instead!
Of course, this is just a tiny example of the myriad offerings from New York State wineries. I encourage you all to visit the many tasting rooms available to consumers and sip for yourself! You may just discover that being in a “New York State of Wine” is a fine state to find yourself indeed.
Patricia Novo is the Owner/Proprietor of Crush & Cask Wine and Spirits. She holds a Culinary Degree from SCCC and serves as president of their Culinary Advisory Board. She also holds wine certifications from the WSET and The Robert Parker/Kevin Zraly Aficionado Of Wine Program.
