Elizabeth Dehn - HER LIFE Magazine

wineGratitude in aGlassExplore the bounty of our nation this Thanksgivingthrough an array of delicious wines.Article by Magdalena RahnThink back to childhood, to theplanning of the menu, to theinviting of relatives, to theselection of the turkey (fresh, frozen orfrom the farm?), to the blind baking ofthe pie crusts, to the contemplation overwhich style of cranberry sauce this year,to the last-minute oven crises and thedelightful appearance of unexpectedguests. As a very American holiday, oneof the joys of Thanksgiving is the variousways it can be celebrated, with each clancontributing its own variations, traditionsand tastes. An enfolding day, where thebustle of nourishing family and friendsserves to remind us how much we haveto be thankful for.the menu is set, people have beennotified and enough chairs have beenfound. Now, what to drink? Growingup in Southern California, our familyblended remnants of Lebanese and Germanheritage—alongside the turkey andsweet potatoes, there was always kibbeh,houmous and tabbouleh. On the occasionthat we had anything stronger thansparkling apple cider, the glass bottle ofchoice would have held Mexican beer.Tastes have since progressed to moredistinctive beverages, and we now drinkwine. And the wonderful thing is wine isa most American beverage!the first Vitis vinifera vines–thespecies of grape that has traditionallybeen used for wine–was brought to NorthAmerican in 1619 by the Virginia Company.It took a century or so for the ideallocation to be found for the vine (wecan thank the Franciscan missionariesfor that). In 1769, Padre Junípero Serraplanted the first vineyard and set up thefirst winery in California, near San Diego.Since then, with a short break for theProhibition, California’s wine industryhas been on the path to success.so what about Thanksgiving? Well,California, Oregon and Washington, aswell as other states, are making winesthat go deliciously with turkey. Whilecustom may say only white wine goeswith poultry, the fact is roasted turkeygoes great with red wines as well.last year, we enjoyed a cabernetfranc from St-Supéry Winery in NapaValley. The medium body and scents ofblack pepper, cassis and a hint of smokecomplemented the pure flavors of thewhite and dark meats—as they would thekibbeh that my grandma used to make.In past years, we’ve enjoyed syrah- , aluscious red wine from wineries likeCarina Cellars and Barrel 27 in PasoRobles, and zinfandel, where the pureberry fruits and good acidity make thisred wine an ideal partner for turkey thatis prepared with a bit of spiciness.gewürztraminer, a white graperedolent of lychee, flowers, cloves andapricot that originated in Germany,comes in styles ranging from sinfullysweet to bone dry. The lighter bodied,dry ones from California and Washingtonstate go well with both turkey and ham,or with Asian-influenced foods, like thestir-fried pork and tofu that dressed mychildhood best friend’s table.as to sauvignon blanc, thesewhite wines tend to run the gamut offlavors and aromas, ranging from moreherbaceous, spicy and lively–perfect withan herby stuffing–to melon, honeysuckleand creaminess, in which case a stuffingwith dried fruits would work well. It’shard to know which style of wine it isuntil you’ve tried it—or read about itsomewhere. For example, I know thatThe Brander Vineyard’s Mesa VerdeVineyard Sauvignon Blanc is more onthe herbal, spicy side, whereas theButtonwood Signature Blend SauvignonBlanc is rounder, with hints of mineraland peaches. And these two wines comefrom California vineyards only four milesapart!on the more traditional side, there’schardonnay, which, if aged in oak, has aOne of the joysof Thanksgivingis the variousways it can becelebrated.warm, nutty, red apply butteriness thatgoes well with potato gratin and creamydishes. If it’s unoaked (often labelled“unoaked” or “steel tank”), it tends to be26 HERLIFEmagazine.com