Just as you can predict what will be on the Thanksgiving table, you can likely predict which wines will show up to partner up with the turkey and trimmings (and if you need ideas, see my stories on reds and whites and roses for T-day).
But what will you drink with the grand finale pies? Here’s where many hosts fall down on the job, unsure about whether to stay the course with still wines, navigate the world of sweet wines or give up and open the bourbon (which basically goes with everything!)
We asked a couple of shop owners what they would pair with their favorite traditional holiday pies and they came up with some creative sips.
MINCEMEAT. “Mincemeat, which weirdly, doesn’t actually include meat most of the time, is a British dish, so Sherry is actually a traditional pairing,” says Christy Frank, owner of Copake Wine Works in the Hudson Valley. She recommends Buelan Compania de Sacas Vermouth 1 Liter, a fino Sherry from Buelan Nevado Fino, and fortified with grape-based spirit from the Finger Lakes, botanicals from Spain and the Hudson Valley. A collaboration between “Sherry-dude” Nick Africano and “Vermouth-queen” Bianca Miraglia, Frank says “a vermouth with a Sherry base makes sense and picks up on some of the underlying twang of the pie, which usually involves some vinegar,” which, she says is otherwise “a pairing nightmare.” $39.99
PECAN. Frank stays local for this, too, calling out Forthave Spirits Marseille Amaro from Brooklyn. “Forthave has some great limited edition offerings, but this is one of their regular items and I always like to have it on the shelf. There’s some sweet spices in the recipe and a nice bit of sweetness, so it can stand up to the pie. You can certainly drink it neat or on ice, but at the end of a long meal, I would probably add a dash of sparkling water and call it an after-dinner spritz.” $29.99
CHERRY. “The cherry pies I’m usually served involve cherry pie filling from a can, which is very sweet and a little gloopy. And I love it! But that makes for a pairing challenge since you want the wine to have at least as much sweetness as the food,” Frank says. “But at this point in what tends to be a very long meal, I’m going with easy over perfect and grabbing a bottle of whatever Beaujolais Nouveau I happened to have on the table. Which this year, will likely be Thibault Ducroux Beaujolais Nouveau 2025.” $17.99
Copake Wine Works: 177 County Route 7A, Copake, NY | (518) 329-5549
APPLE. “For apple pie, I like to go with sparkling rosé,” says Kristie Petrullo Campbell, owner of Scarsdale Wine Merchantsin Westchester County, N.y. A Blanc de Blancs or Brut would be great, too, as it can match the baking spices, but Brut rosé adds an element and showcases the fruit of the pie.” Her pick? P. Gimonnet & Fils « Roséde Blancs » 1er Cru Brut Rosé NV. $75
PUMPKIN. This perennial favorite calls for a wine that can stand up to its all-around spicy earthiness and Campbell calls it “one of my favorites for Thanksgiving.
“I tend to pair an amaro with this one. The pie itself is a combination of savory and sweet so I don’t want anything too bitter or tannic. I love the Amaro Nonino with it, as it complements the dessert rather than contrasts.” $59.
Scarsdale Wine Merchants: 2 Depot Place, Scarsdale, NY| (914) 722-9463