As Thanksgiving nears this week, there seems to be not enough time to get everything done and not enough room in the refrigerator as it continues to fill to capacity pending the upcoming feast.   Yet, for many, guests are starting to arrive in advance.   These same guests are still looking forward to be entertained and more importantly, fed.   But before one gets overwhelmed, there is nothing to fear as there are a bevy of wines that suitably pair with the theme of Thanksgiving and with the meals leading up to it.

One red wine that pairs well at Thanksgiving and with poultry is Pinot Noir.   Earlier this summer on the web site, Pinot Noir was paired with roasted chicken with herbes de provence and later with salmon.  

How is it that Pinot Noir can have such diversity despite being a red wine?   

Typically the age old rule is that red wine pairs well with beef or pork and white wines pair well with poultry and fish.    Generally, this standby rule is true.  However, when a red wine (such as Pinot Noir) has lighter characteristics, its pairings can be more versatile.   More importantly, depending on the other components and ingredients to the meal, the wine can be paired based on these elements and not solely upon the type of protein served.

Searching through my wine collection, this week I elected to select a Pinot Noir made by Laird Family Estate (“Laird”).    Earlier this summer, I featured Laird’s Ghost Ranch Pinot Noir, but the winery also produces a second pinot noir simply known as their “2007 Napa Valley Pinot Noir”.   The fruit is sourced from other vineyards in Napa Valley (as opposed to one vineyard) and creates a different flavorful personality from Laird’s Ghost Ranch Pinot Noir.   Laird’s 2007 Napa Valley Pinot Noir is characterized by Bing cherries, spice and a slight tobacco or leather note which triggers a nod to slightly earthier components.    Tasting this wine, its flavor components peel away delicately and lightly in layers as any good Pinot Noir should.  

Given the wine’s delicate nature, spice, leather and tobacco notes, a simple meal can be created to pair perfectly to mirror with warm earth spices.    This week’s menu holds:

1)      Butternut Squash Risotto; and

2)     “One-Pot” Chicken Marsala and Mushrooms.

Having planted butternut squash in my backyard garden this summer, I am still finding ways to incorporate the prolifically producing vegetable into my recipes and daily cuisine.   It is a perfect autumn vegetable and graces many a table at Thanksgiving.    Given that I am preparing “One-Pot” Chicken Marsala with Mushrooms, using roasted butternut squash in the risotto will be a perfect flavorful companion to the meal.    Once the risotto has been made, simply fold mashed roasted butternut squash gently into the risotto.    To add some spice and depth, I add nutmeg to the squash and some butter.    Next, toss in sautéed minced shallots with shredded parmesan cheese.  

While the risotto is cooking, my covered non-stick casserole is heating on the stove top.   Tossing in sliced skinless chicken breast (seasoned with a bit of salt and pepper), I allow the outside to brown slightly before adding marsala sauce and sliced crimini mushrooms.   Covering the casserole on the range and heating the pot for another twenty minutes, presents a tender, savory, earthy chicken and mushroom dish to keep company with the Butternut Squash Risotto.  

Serving the Butternut Squash Risotto alongside the “One-Pot” Chicken Marsala creates a rich flavorful meal which is simple, yet dynamic enough to entertain the taste buds of any guest staying with you prior to Thanksgiving.   

And what about the Pinot Noir?  

Laird’s 2007 Napa Valley Pinot Noir sips perfectly alongside this meal as its notes of cherry and spice compliment the Butternut Squash Risotto.  The surrounding earthy notes of the “One-Pot” Chicken Marsala with Mushrooms demonstrate how a red wine such as this one can pair harmoniously without overwhelming the poultry.   As Thanksgiving nears this week, remember that Pinot Noir can also grace your table with turkey, cranberry, stuffing and other side dishes.   Since there are enough varied side dishes during the typical Thanksgiving feast, the main protein course does not have to strictly dictate what wine is served and a lighter red such as Pinot Noir will serve well.

*In the spirit of Thanksgiving, The Casual Connoisseur is extremely thankful for her fans and reading audience.   Search “The Casual Connoisseur” fan page on Facebook and get my recipe for wine-basted succulent turkey.    Happy Thanksgiving and Cheers!