N※N

Seeing Red: American Wines for Your Thanksgiving Table

90

  //food-wine.news-articles.net/content/2025/11/25 .. -american-wines-for-your-thanksgiving-table.html
  Published in Food and Wine on Tuesday, November 25th 2025 at 9:58 GMT by Forbes

• 🞛 This publication is a summary or evaluation of another publication
• 🞛 This publication contains editorial commentary or bias from the source

2025-11-25 224 x 224 / 11179 Bytes

2025-11-25 223 x 224 / 11336 Bytes

2025-11-13 211 x 224 / 10982 Bytes

2025-11-05 225 x 224 / 9394 Bytes

Seeing Red: American Wines for Your Thanksgiving Table
Lana Bortolot – Forbes (November 24, 2025)

In a holiday‑season feature that blends practical advice with a dash of the latest tasting trends, Lana Bortolot explores the best American red wines to pair with Thanksgiving’s classic fare. The article—published at the height of the “Thanksgiving wine boom” in 2025—acts as both a shopping guide and a conversation starter for diners who want to elevate the traditional meal with a touch of local terroir. Below is a comprehensive, 500‑plus‑word summary of the article’s content, its key recommendations, and the contextual links that deepen the reader’s understanding of the wines and the regions they come from.

1. The Rationale Behind a Red‑Centric Thanksgiving

Bortolot opens with a nod to the historical evolution of Thanksgiving wine pairings. While white wines and rosés have long been the “default” choices for turkey, the past decade has seen an uptick in reds—particularly those from the United States—thanks to advances in viticulture, the growing popularity of “food‑friendly” red varietals, and a shift in consumer taste toward bolder, fruit‑forward profiles.

The article cites a recent survey from the Wine Institute indicating that 38 % of American wine buyers now prefer a red wine for Thanksgiving. Bortolot suggests that this trend is bolstered by two key factors:

1. The Rise of ‘American Red’ Labels – A new generation of winemakers is pushing back against the perception that only old‑world wines can be complex.
2. Food‑Friendly Profiles – Many modern American reds are crafted to have lower tannins and higher fruit concentration, making them easier to pair with savory dishes.

A short embedded link (to the Wine Institute’s 2025 “Red Wine Consumer Trends” report) supports this claim and offers downloadable data for readers who wish to dive deeper into the statistics.

2. How to Choose the Right Red for Your Table

Bortolot outlines a practical decision tree for readers:

She also encourages readers to consider the “cooking method.” Roasted turkey and ham pair well with a “middle‑body” red that offers both acidity and subtle tannin, while dishes with richer sauces benefit from higher alcohol and darker fruit notes.

The article offers a link to a Tasting Note Converter—an interactive chart that lets you input your preferred flavor descriptors and returns matching American reds. This tool was developed in partnership with Wine Spectator and is hosted on their “Wine Pairing Wizard” site.

3. The “Top 10 American Red Wines for Thanksgiving”

The core of the article is a curated list of ten wines, broken down by region and price point. Each entry includes a tasting note, a brief background on the producer, and suggested pairings. Below is a streamlined version of the list:

For each wine, Bortolot links directly to the producer’s website where readers can purchase the bottle or learn more about the winery’s philosophy. For instance, the Aldridge Vineyard page includes a video of the harvest and an interactive map of their vineyard beds, while the Silver Oak link provides access to their tasting notes archive and upcoming events.

4. Pairing Techniques and Food Pairing Tips

Beyond the list, the article delves into nuanced pairing techniques. Bortolot stresses that the key is balance: a wine should match the intensity of the dish, but not overpower it. She cites a “food‑wine ratio” chart (linked to the American Culinary Federation’s “Pairing Guidelines”) that recommends a 1:1 ratio of wine to main course and a slightly higher ratio for side dishes.

Examples:
- Turkey with rosemary gravy – a Cabernet Sauvignon with moderate tannin and herbal undertones.
- Stuffed turkey (cheese, nuts, herbs) – a Merlot that can handle the richness without adding tannic bitterness.
- Pumpkin pie – a light Pinot Noir with subtle spice, providing a refreshing counterpoint to the sweetness.

Bortolot also recommends experimenting with tasting flights: a small sampler of three or four reds from different regions to determine which pair best with the specific family recipe you’ll serve.

5. The “Beyond Red” Section – Complementary Whites and Rosés

While the article’s title hints at a “seeing red” theme, Bortolot wisely acknowledges that a balanced wine spread can cater to all palates. She introduces a trio of complementary white and rosé options that pair beautifully with the same turkey dishes:

• Oregon Riesling (dry) – pairs with spicy turkey or cranberry sauce.
• California Chardonnay (unoaked) – works with creamy gravies.
• Washington Rosé (blush style) – complements lighter side dishes like roasted asparagus.

Each of these suggestions includes a direct link to a Tasting Room Experience page, where readers can book a virtual or in‑person tasting session.

6. How to Store and Serve

The article’s practical advice section covers wine storage: Bortolot recommends keeping reds at 55–60 °F, rotating bottles, and serving at 60–65 °F for optimal flavor release. She points to a “Wine Storage Guide” hosted by the National Association of Wine Merchants, which includes a printable temperature chart and recommended storage solutions.

A final note of caution advises readers to avoid over‑decanting. Bortolot cites a Winespectator expert who explains that decanting for reds is most effective for 12‑15 years old, while newer wines are best enjoyed without the process.

7. Closing Thoughts

In closing, Bortolot frames Thanksgiving as “a celebration of home, harvest, and hospitality.” By selecting the right American red—one that complements the dish’s flavors and your personal palate—you can elevate the holiday experience and support domestic winemakers. The article ends with a call to action, encouraging readers to “shop local, taste responsibly, and make this year’s Thanksgiving a toast to American terroir.”

The article is rich in detail, yet accessible. Its inclusion of multiple external links—from the Wine Institute’s consumer data, to winery sites, to interactive pairing tools—makes it a one‑stop resource for both novice wine lovers and seasoned connoisseurs. Whether you’re buying a $20 bottle for your guests or hunting a $45 treasure for a special occasion, “Seeing Red: American Wines for Your Thanksgiving Table” provides the knowledge, context, and confidence to choose the perfect wine for your holiday table.