Move over, Pinot Noir – Sangiovese should be at your Thanksgiving table

There’s nothing more American than a traditional Thanksgiving meal with
Turkey, stuffing, and all of the traditional fixings. Have you ever sat down in
advance to plan out what wine to serve with your meal though? Sure, you
can stick with American wine
for an American tradition, but I am jumping up
on my soap box again to let you know why you should put aside the Pinot
this year and serve Italian wines with your meal.

Perfect wine for a perfect Thanksgiving day

My family likes to do a mid-afternoon charcuterie board and shrimp cocktail
prior to Turkey dinner being served, and we love to open up some Prosecco
to pair with that. It’s light, refreshing, and pairs well with the light bites. If
you’re feeling creative, try serving an aperitivo cocktail with Prosecco!

For the main course though, it’s time to break out your favorite Sangiovese.
One of the most food-friendly grapes, Sangiovese based wines from Tuscany
will explode with bright red fruit notes like cherry, strawberry rhubarb, and
plum. With such fantastic fruit intensity, matched by brilliant structure, firm
tannins and zesty acidity, it’s hard to go wrong pairing Sangiovese wines
with turkey, stuffing, vegetables… you name it! The food friendly acidity
really lends itself to complement the variety of flavors and spices in the
Thanksgiving meal.

Personally, I plan to serve a bottle of Carpineto’s Appodiato di Montepulciano
Vigneto di Poggio Sant’Enrico – Vino Nobile di Montepulciano D.O.C.G. 2012
This is a 100% Sangiovese wine with a full-bodied palate. Notes of dark
berries, black currant, dried cherries and ripe plum, with tertiary
characteristics of roasted walnuts, cacao, cinnamon and cracked black

This is truly a bottle that you want to open up for a special occasion, and be
sure to decant it an hour or two before you’re ready to serve to let it truly
open up and shine. My favorite Thanksgiving food to pair Sangiovese with is
the stuffing, because my grandma always uses sausage in her recipe and the
fattiness just pairs perfectly with the acidity of the wine.

Don’t just take my word for it- this Thanksgiving holiday, give Sangiovese a
try for yourself!