Without further ado....notes from Steven Kolpan from The Valley Table....
It is highly unlikely that the first celebration at Plymouth Rock featured any grape-based wines. History tells us that the drinks of choice were ale and America's original "wine"--hard cider. (The reason we say ale rather than the more-generic "beer" is that lager, which requires chilling (originally in cold caves in the winter) had yet to be invented at the time of the Pilgrims. Ale and/or lager can be great matches with Thanksgiving dinner. You can keep it local with brews from Keegan Ales (Kingston), a growler of your favorite style from the Gilded Otter Brewing Company (New Paltz), or a bottle of brewski from Captain Lawrence Brewing Company (Pleasantville), among others.
Still, there are many American wine choices that pair beautifully with a traditional Thanksgiving turkey-centric dinner, as well as with many ethnic versions. Red Zinfandel from California is a great choice, as are Merlot from Long Island or Pinot Noir from the Hudson Valley. There also are some charming whites: dry- to semi-dry Riesling from New York's Finger Lakes region or Washington State, Gewurztraminer from those same places, or any fruit-driven, unoaked dry white of your choosing.
This year, I think I'm going to celebrate Thanksgiving with a variety of hard ciders from the Hudson Valley (see 'Apple Cider the Hard Way,' Valley Table 59). There are so many local ciders to enjoy, including Aaron Burr, Doc's Draft (the seasonal pumpkin is quite good), Applewood, Hudson Valley Farmhouse Cider, and the eponymous Annandale Cider from Montgomery Place. Hudson Valley hard cider is a great match for any Thanksgiving meal, and a revelation for those who are new to the cider experience. - Steven Kolpan, James Beard Award Winning wine author
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