Along with that glorious Thanksgiving feast, another critical consideration is the wine that can accompany the meal. Here are some top picks of white wine for Thanksgiving drinks to make that meal go down sweeter and smoother. White wine is the customary accompaniment to white meat.

Chardonnay

This wine that leaves a multi-layered taste of different fruits will make a wonderful accompaniment for that turkey and fruit-flavored stuffing and sauce like that made with cranberry. A full-bodied, well rounded very good Chardonnay will incorporate tastes of citrus, perhaps apricot and other lush fruits.

Beaujolais Nouveau

This is another favorite for Thanksgiving dinner. It’s normally the very initial vintage to be released. Beaujolais Nouveau comes from the Gamay grape which has thin skin and really little, if any tannins. It has a light, red fruit flavor and just a hint of banana taste. Its lightness indicates one can appreciate it at the table with the food and still get pleasure from a stronger or totally unique after-dinner Thanksgiving drink.

Riesling

This white wine is offered as very dry or medium which is fairly sweet. Either way, this wine is fantastic with Thanksgiving dinner thanks to its mix of fruit flavors like apricot and apple, the honey and clarifying acidity which goes well with herbs and fruit flavored turkey sauces such cranberry sauce.

Sauvignon Blanc

This 1 will go down well with a bite of turkey thanks to its citrusy taste that makes a good accompanying undertone to herbs within the meal.

Pinot Grigio

This 1 will please the palate when it combines with the taste of onions, garlic and herbs that will go into the primary dish and side dishes.

Gewurtraminer

This is one more white wine with an aromatic punch and a spicy undertone which will improve the taste of turkey and all of the herbs in it. Its an additional Thanksgiving favorite.

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Colchagua (pronounced col-cha-gwah) is located two hours south of Santiago in the fertile, green Central Valley that extends like a bowling alley between the Andes and Coastal mountains. For centuries, Colchagua has been an important historical and agriculture player in Chile’s history; a land of haciendas and huasos, cowboys. Here, rustic traditions and modernity co-exist harmoniously. Workers crush grapes at swish, state-of-the-art wineries and arrive home to still make their daily bread in a mud oven. The epicenter of Colchagua is the charming colonial town of Santa Cruz. Along with the arrival of wine boom times, so have a constant stream of first-class hotels, restaurants, and shops, bringing an influx of visitors and excitement to the region.

Colchagua is a hot wine valley dedicated primarily to the production of red wines, namely Cabernet Sauvignon, Carménère, Syrah, and small quantities of Malbec. Although there are a handful of whites grown towards the coast of Lolol, it’s simply too hot for white wines. Like us humans, the grapes get sunburned. Unlike other wine valleys in Chile that run along the foothills of the Andes, Colchagua extends from east to west along the folds of the coastal mountains. As wineries near the Pacific, the maritime influence increases, usually in the form of dense-as-pea-soup morning fog. This means that winemakers looking for cooler temperatures for their Syrah, Viognier, or even Cabernet, head west to microregions like Peralillo and Marchigue.

Colchagua has also become a wine paradise for Carménère; Chile’s “rediscovered” flagship wine. Carménère’s problem both in pre-phylloxera France and, up until a few years ago in Chile, was that it never reached peak maturity and tasted “green”. Green as in chewing on green pepper–not exactly a desirable trait in a wine. In Colchagua, Carménère bunches sun themselves until the vid almost becomes dormant and the tannins are ripe. They are the last grape to be harvested; those stragglers hanging out until the onset of the first autumn rains. Carménère thrives with sun. It’s a totally different grape than the austere, under ripe version that grew in Europe. It’s expressive, charming, and silky. And in Colchagua, it has found a wonderful home.

As a wine Carménère, is all about team work. It is rare to find a 100% Carménère. As one winemaker put it, “Would you eat an entire plate of fresh chilies as your main course?” It’s all about leveraging its assets. As a classic Bordeaux varietal, Carménère combines beautifully with Bordelaise cousins like Cabernet Sauvignon, Merlot, or Petit Verdot. It is an earthy wine that can hint of smoke; roasted peppers; spices like cumin and ground coriander seeds; fresh black plums and figs. Its mouth feel is seductive with soft tannins and a medium body that make it a versatile, food friendly compliment. While it can tango with hummus as a perfect tapas wine, it can also hold its own with grilled steak too.

Let’s explore some wine and food pairings that really explode these Carménères’ flavor. All these wines are readily available in the US.

Food & Wine Recommendations

Range: US$ 10-14

Montgras Carménère Reserva 2007 US$ 11

Let this baby open a little bit as the first whiff may be an oak bomb. Once open, you will start getting the ripe fruit that makes Colchagua Carménère so lovable–black cherry, plum, tobacco. The nose is not a tease–the mouth feel delivers a slinky texture that hangs out and gives more fruit. No hard edges with a nice finish. For the price, why are you not running out to get this right now?

Grilled figs wrapped in smoked bacon, drizzled with aged balsamic

Viu Manent Carménère Reserva 2007 US$ 10

Pour this and the first aroma that may strike you is mocha. It’s a bonbon! Behind that is more dark fruit like dried cherries and prunes. In the mouth, this wine is voluptuous and rich. It’s the kind of wine I want to drink on a cold winter day to warm up. Smooth, simple, and disappears easily over lunch.

Bruschetta with roasted red peppers and Brie cheese

Range: US$ 15-20

Bisquertt, Casa La Joya Gran Reserva Carménère 2007 US$ 17

One of the most traditional wineries in Colchagua, the house style produces ripe and decadent wines. This Carménère is like inhaling the aroma of fresh blackberries just picked off the bush–sweet and even a little floral. In the mouth, it’s big, juicy, and delivers more dark fruit. In fact, the best comparison is biting into a gorgeous black plum–so plump that a dribble escapes down your chin. Soft, feminine, and ripe for drinking now.

Hummus and baked pita triangles

Apaltagua, Envero 2007 US$ 15

Coming from the horseshoe-shaped micro valley of Apalta where many of the valley’s Grand Dames are born, Apaltagua’s Carménère vines are over fifty years old and yield wines with remarkably round tannins. This is a wonderful example of a mature, lush Carménère combined with a little more aging in French oak. With 90% Carménère and 10% Cabernet Sauvignon, the bouquet is handful of black fruit like blackberries and plums with some spicy notes. In the mouth, the tannins are rounded with a velvety feel and the black fruit component is played up and contrasted by the barrel. Very easy to drink.

Roasted butternut squash soup with fried sage leaves

Range: US$ 25+

Casa Silva, Microterroir de los Lingues, Carménère 2006 US$ 45

The top-of-the-line Carménère from old school Casa Silva, their wines are consistent and good value for money. Their property located in the area known as Los Lingues was mapped for this project to best manage the finicky personality of Carménère. It is subtle yet straightforward. Think black truffle meets mineral with black cherry and anise. It’s a rich, fleshy wine that is pure nectar to drink. The dark color will certainly stain your teeth. As I learned the hard way, not advised before a photo shoot.

Moroccan lamb and prune tangine with couscous

Montes, Purple Angel 2005 US$ 45-60 (shop around)

If you are lucky enough to find a bottle of Purple Angel, please do me a favor and buy it. They make very little of it and allocate the majority. Made with grapes from their western Colchagua estate in Marchigue, great care is put into making this “baby”, 92% Carménère and 8% Petit Verdot. It’s an unusual wine. The nose is austere until it opens up–and honestly, I think this needs more time in the bottle yet. There is an herbaceous note, common in this grape, a lot of oak (Montes style), and delicate chocolate aromas. The texture is plush and that little dose of Petit Verdot is just enough to add a kick at the end. Very interesting.

Grilled steak and roasted potatoes with thyme.

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