I like red wine with Thanksgiving. Specifically I like Willamette Valley Pinot Noir. I have scientifically proven it is the best pairing. I still believe that.
Picpoul is a grape and Picpoul de Pinet is a smaller place within Langeudoc- Roussillon. I have had this grape twice before – both New World. Both times were forgettable. Like I don’t remember how it tasted but I wasn’t blown away. Because the area is near the Mediterranean Sea I expected a simple, fresh, high acid wine to go with seafood. I underestimated.
The aromas on this wine were so compelling. Beginning with mineral notes and wet stone it changed with each sniff into a bouquet of honeysuckle, jasmine, lilies and white peach. On the palate the acid was like a starburst around a honeyed note that lingered on the tongue. There was some resemblance to a lighter Gewürztraminer Writer Chris Losh described Gewürztraminer to a tasting group as “”the kind of tarty wine that puts on its make-up, then slaps on an extra layer before going out just in case” This Picpoul reminded me of a Gewürztraminer whose Momma taught her better. All of the floral perfume applied to make you lean in, not hold your breath. Interestingly many suggest Gewürztraminer for Thanksgiving.
Corbieres is also a place within the Languedoc-Roussillon, a large place known largely for red blends. The Domaine de Fontsainte was a blend of 60% Carignan, 30% Grenache Noir, and 10% Syrah. The Carignan went through carbonic maceration – follow the link if you don’t know this term. This is how Beaujolias Nouveau is made – you know the wine that comes out just in time for Thanksgiving each year. Hmmm…
One of the things that is highlighted about this region of France is “garrigue.” The term shows up in tasting notes and refers to the wild herbs and scrubland bushes that grow in the area. To be honest none of these flavors were in my notes for these wines. But in the spirit of “what grows together goes together” the recommended recipes were full of woody evergreen herbaceous flavors that paired well.
All of the recipes can be found here. I prepared the roasted green beans with lavender, thyme, rosemary and sage an the lavender roast potatoes. Not enough time for turkey, I roasted a chicken and shoved bits of the herbs above under the skin. Handsome Hubby wants his green beans cooked exclusively this way forever and always.
Either wine would work well for Thanksgiving or could be enjoyed without food as the holiday unfolds. I am still opening a Willamette Valley Pinot Noir for Thanksgiving. But I want a case of that Picpoul de Pinet.
Samples were provided by the winery and enjoyed by the winemaker. All opinions are my own.
Be sure to check out all these Creative Wine Pairings for Thanksgiving!
Culinary Adventures with Camilla will share Simple Elegance: Beurre Noisette-Braised Radishes + Sips from Languedoc
Rockin’ Red Blog will Celebrate Thanksgiving Lodi Style
Cooking Chat will share Garrigue Roasted Turkey Breast with Wine from Languedoc #winePW
A Day in the Life on the Farm will pair Turkey Tetrazzini with a Michigan Wine
Curious Cuisiniere will share French Herb Roasted Turkey with Languedoc Wine
Confessions of a Culinary Diva is planning A Sud Ouest Thanksgiving
Pull That Cork will post #winePW Thanksgiving for Two: Storm Pinot Noir and Seared Duck Breast
Tasting Pour will Pick Picpoul, Choose Corbieres: Languedoc Wines and Thanksgiving
ENOFYLZ Wine Blog shared Pumpkin Gooey Butter Cake Paired With An Aussie Sticky
Grape Experiences posted Wine and Dine: Chateau Paul Mas Belluguette and Mediterranean Fish Stew
Dracaena Wines discusses How to Be Creative with Your Thanksgiving Table
Join our live Twitter chat on Saturday, November 14, from 11 a.m. to noon, Eastern Time. Just tune into the hashtag #winePW. This will be a great chance to ask your Thanksgiving wine pairing questions, and share what you know! If you’ve come to us after November 14, consider joining us for #winePW on December 12, focused on “Sparkling Wine and Festive Holiday Dishes”, hosted by Cindy at Grape Experiences. You can get a full listing of past and upcoming Wine Pairing Weekend events here.
Glad you liked the Picpoul! I didn't get a chance to sample the one sent for this yet, but there's another one from St. Peyre that we enjoy regularly.
I would love to hear what you think when you open it.
I was curious to see what others received. I loved the Closerie du Pic that I received. The Picpoul was fine, but not my favorite. Maybe I'll track down the bottle you received and give it another try.
Interesting. Like I said I had not been impressed before. I tasted this and wrote my note mineral, then floral, then flower shop and honey. My husband came in after me, picked up his glass. Husband: Lots of mineral. Me: Just wait. Husband: A little herb Me: Just wait. Husband Oh, wow. Me: Told you. I don't think it is expensive either.
I love your comment of how Picpoul reminded you of a Gewürztraminer whose Momma taught her better. What a great way to think about it. We have never had a Picpoul but a few of the wineries in Paso have actually planted some vineyards, so I am sure it will only be a matter of time. It seems to be an intriguing grape. We did not receive a Picpoul, we received a red blend and a Mourvèdre.
Thanks Lori. You should get a French and a Paso Picpoul and have them side by side to see how they compare.
Though I chose not to use the Languedoc wines for this article (but instead for an upcoming article) I too made the green beans and potatoes and took a short cut of using chicken breasts w/herbs stuffed under the skin! Great minds as they say…Yours looks like it turned out great and your wines sound lovely. Cheers!
Ha Ha. Great minds.
I am definitely going to try that green bean recipe and after reading all the great reviews will be on the lookout for this wine.
I think it is relatively inexpensive too. Don't know about distribution.
Wow! Your green beans and potatoes sound amazing Jade! I'm looking for a green bean recipe. I may have to give it a go! That Picpoul sounds fabulous!
Thanks Martin. The lavender in the potatoes was good too. I usually include lavender in sweet dishes – blueberry, lavender pancakes – but it was great as a savory flavor too.