Thanksgiving has come and gone. Maybe its me and my fascination but food seems to get better as I get older. Thanksgiving dinner was perfect. Yes yes, I'm super thankful for my family, my health and all of that but the food was so on point! Me & my mom threw down! I'm sad that all the leftovers are gone but we do have a boat load of turkey left. My first challenge was to transform part of a 17lb hunk of meat into a delectable soup and pair it with a wine.
I chose a white blend from South Africa to pair with my soup.
2014 Keermont, Terrasse
Stellenbosch, South Africa
65% Chenin Blanc, 17% Sauvignon Blanc, 13% Chardonnay, 5% Viognier
This wine visually a pale lemon with hues of gold. The nose is stunning with orange blossom, citrus, vanilla, peach and notes of Werther's Original (I know I'm really showing my age). On the palate, this wine is straight sultry. I can taste the oak but its not overwhelming. The wine has a medium body and high acidity. It would be a perfect Thanksgiving wine. The texture is great for turkey and all the sides. I knew my soup would stand up to it very well.
When pairing wine & food, I like to say you are matching 2 bodies. You cant have a Justin Bieber body with Jill Scott. Feel me? The wine is full of layers of flavor and character from the grapes used to produce it. That 65% Chenin Blanc really shines through & cuts through the fat, salt & spice in the soup. Chardonnay and Viognier are excellent with poultry so that turkey flavor simply compliments the wine.
This post is dedicated to all of the Native Americans protesting the Dakota Access Pipeline. Stay strong. We are praying for you.
Vine Me Up