Pairing for your Thanksgiving meal

Alright, look. Thanksgiving is a glorious mess of flavors. You’ve got the over cooked bird—dry as a bone half the time, let’s be honest— then the sweet potato casserole, the bitter greens, the savory stuffing, and that shockingly aggressive cranberry sauce. It’s a culinary cage match, and your average, pretentious Bordeaux is going to tap out in the first round. What you need is a wine with some backbone, some acid, some hustle. That’s where the Arnot-Roberts North Coast Trousseau steps in. This isn’t some velvet-lined Napa cabernet meant for a power lunch; it’s a lean, lithe, red-fruited little monster with just enough tartness—think wild strawberry and pink peppercorn—to cut through the gravy and reset your palate. It’s an honest wine, a little weird, and a true soldier that can handle the sheer, beautiful anarchy of the Thanksgiving plate without flinching.

This Trousseau is the anti-establishment choice, the cool kid who shows up with a six-pack of craft beer to a house full of watery macro-brew. While everyone else is wrestling with a mass produced Pinot Noir or some oak-soaked Chardonnay, you’ve got this translucent, energetic red from California, channeling the rustic soul of the Jura, France. It’s got that whisper of earth and savory herbs, which is exactly what the dark meat, the mushroom stuffing, and the faint metallic tang of a thousand tiny family resentments demand. It’s a versatile, low-tannin sipper that lets you keep drinking from appetizers to the final, necessary slice of pie.

Pour it, drink it cold, and for God’s sake, put down the damn phone and just enjoy the fleeting, delicious chaos before you pass out on the couch.

Happy Thanksgiving!

Howie's Wine Team