White Wines of Turkey Day

As the cool air of Fall arrives, the days of enjoying a German Riesling on the front porch are coming to end. Most wine enthusiasts tend to switch over to their favorite red wines in the colder months. Autumn is a nice transitional period, both in weather and food, in which white wines can still pair nicely.

The typical All-American Turkey Day feast consists of a sage roasted turkey, cornbread stuffing, giblet gravy, mashed Yukon gold potatoes, baked sweet potatoes, green bean casserole, cranberry sauce, mac & cheese, pies, and some sort of gelatin concoction. All of these items will pair pleasantly with a bold white. Fall foods may be hearty, but are milder in flavor profiles. White wines are a great choice for the Thanksgiving dinner because they tend to have a wider audience at the table.

Chardonnay pairs extremely well to the savors of Thanksgiving. It has usually has more body and layers of flavor than other whites. It is often described with bold flavors of oak and butter, yet has the delicate notes of apple and pear. The cream, butter and oak flavors come from the wine being aged in oak barrels and secondary malolactic fermentation. This is when the malic acids lower and the lactic acids increase giving the rich and velvety body. The wood from the barrel also imparks the deep golden hues the wine is known for.

Some Enjoyable & Affordable Recommendations….

Montevina, California

Chateau St. Jean, Sonoma Valley

La Crema Chardonnay, Sonoma Valley

Naked Mountain, Virginia

 If searching for something different from the usual canon of wines, try a Viognier. This grape is crisp, dry, and has a floral aroma. It has a lower acidity to the wine and pairs well with Thanksgiving. This is a grape that is best enjoyed when it is young in age, less than 3 years old. As it ages the wine gets it loses the signature floral notes. Some Viogniers also have been aged in oak to give more body and oaky notes. Another appeal to Viognier, is that it has been very successful growing in Virginia soil. There are several Virginia wineries that make a wonderful product.

A Few Recommendations…

Keswick Vineyards, Governors Cup Winner, Keswick, VA

Jefferson Vineyards, Charlottesville, VA

Fess Parker, California

Richmond & Hotels

Richmond is a food-centric town.  Our small city has many unique, eccentric, and cutting edge restaurants. This fosters talent in the Food and Beverage industry and leaves a craving for the next epicurean adventure in the residents of this town. We have almost every cuisine and style of food represented in our town in some sort of fashion. What makes this unique is that our city is a culinary microcosm in comparison to the rest of the region. Not to say regional cuisine is not represented but they are always served with a twist. Why is this? Could it be that Virginia Commonwealth University’s cutting edge creative arts programs attract talent from around the state, or our diverse population of cultures, or just a yearning for good food? Who knows?

So how does this apply to a “Hotel Food and Wine” blog? Hotels are also microcosms in their own cities. Hotels are cross roads where the traveler may be looking for something unique or a remembrance of home. Our menus are orchestrated to give this experience. Hotels also are on the cutting edge in culinary, beverage, and service. Hotels put on the extravagant weddings, the opulent holiday buffets, and the precisely choreographed charity dinners.

                This blog will focus on trends in food and beverage for both the food savvy guest and the hotel professional. I am hoping that it will be a place where thoughts are shared and can nurture new ideas and future trends in food and beverage.