Thanksgiving Food and Wine Pairings from Carolyn Joy

Steve and Arturo interview Carolyn Joy

Just after the annual release of Beaujolais Nouveau last night at Joy Wine and Spirits, Carolyn Joy visited First Take with Lando and Chavis with some Thanksgiving food and wine pairings.

The third Thursday in November is Beaujolais Nouveau Day.  ”It’s diminished in popularity a bit in the U.S.,” said Joy, as she happily uncorked one of their offerings, from Georges DuBoeuf (pictured).  ”It’s  very young, very fresh, and a lot of people like to serve it at Thanksgiving.”

Her other suggestion for the morning show was an Italian Moscato Giallo by Aldo Adige.  ”Early in the morning, it’s low in alcohol, good with orange juice.  You can serve it to lots of different people, even people that may not generally drink wine.”

For Thanksgiving specifically, Joy points out that people are eating turkey with all the trimmings. “Sweet potatoes, mashed potatoes, stuffing, sausage stuffing, spicy stuffing…and we have a global influence in our cooking and in our wine selection.”

In the interview, Joy describes wines that pair with more experimental menus and recipes.  ”You may be a cab (cabernet) drinker, but maybe there’s a Sangiovese or another red wine that might work better and not overwhelm your turkey.”   She also discusses some after dinner and dessert options.

Learn more from Carolyn Joy of Joy Wine & Spirits here.