Quick, what wine are you planning to serve at Thanksgiving? Don’t answer with your “default wine” (same idea as Greg’s default pasta), Beaujolais Nouveau. You can be more creative and find better wines around the same (reasonable) price point.
Take bubbly, for instance. You’ll note that I didn’t say “Champagne.”
Champagne, a decent one anyway, is out of this party’s budget. Cava is a good choice from both a quantity and a quality perspective. It’s made in by the traditional method (or méthode champenoise) of secondary fermentation in the bottle. This produces a more complex wine than those made by secondary fermentation in bulk tanks (like Prosecco). As an added bonus, Spanish producers generally age their wines longer before release, adding even more complexity and bang for the buck.
The cava I’ve been enjoying lately is Galda Brut NV. At only $10 a bottle, I think it’s a steal. An energetic stream of small, long-lasting bubbles delights the eye while fresh apple and white nectarine notes, balanced by a crisp acidity, please the palate. The Galda is a blend of all three of the major varietals used in cava: Macabeo, Xarel-lo and Parellada. All estate-grown in the Penedes northwest of Barcelona.
Sparkling wines are versatile, too. It makes an elegant impression when your guests arrive. Continue pouring with hors d’oeuvres or munchies, why not? And during the meal, a dry, well-balanced sparkler complements light meats, soups, salads, vegetable dishes…you get the picture. The Galda’s effervescence and acid provide a nice complement to Greg’s creamy Swiss chard with coconut.
Ever had bubbly with dessert? Same idea (though never serve a desert that’s sweeter than the wine, it will make the wine seem bitter.) Fruit dishes or dark chocolate truffles will work just fine.
Pairs With Creamy Swiss Chard with Coconut
Also pairs well with appetizers, seafood, salads, and light bites
- Category Sparkling Wine
- Varietal Macabeo
- Region Penedes Spain