Ready to play sommelier for the day this Thanksgiving? Whether you’re feasting with family or friends, no holiday spread is complete without premium wines to pair. From recommended temperatures to decisions around decanting, our top tips and tricks will help you pour like a pro at the holiday table!
Temperature Matters
A crucial, yet often forgotten, component to serving wine.
- Red Wines: Cellar temperature is the ideal serving point of red wine. Typically cooler than room temp, the goal is to get your bottle slightly chilled between 60 and 68°F. If your reds are sitting out on the counter, simply pop them in the fridge 20 to 30 minutes before imbibing.
- White & Rosé Wines: Whites and rosé are best enjoyed chilled—but not ice-cold. The sweet spot tends to fall between 45 and 50°F. Avoid serving straight from the fridge, as it’s best to let them sit at room temp for around 15 minutes before serving. During dinner, use an ice bucket to keep them cool and crisp!
- Sparkling Wines: When bringing out the bubbly, keep bottles between 40 and 45°F. Though an ice bucket will keep them cold during the meal, Champagne and sparkling wines should be well-chilled and stored in the fridge for at least a few hours before popping the cork.
Decanting
In addition to bringing a little elegance to your dinner table, decanting serves two main purposes:
- Separating Sediment: Older red wines (think 10+ years) can develop harmless sediment at the bottom of the bottle. Decanting allows for precision as you pour the clear wine off, leaving gritty bits behind.
- Aeration: Exposing wines to oxygen helps them "open up." This softens harsh tannins in younger, more robust reds, allowing complex aromas and flavors to emerge.
When to Decant:
- Robust Young Reds: Young Cabernet Sauvignons, Zinfandels, Syrahs, and bold Bordeaux blends less than five to seven years should be decanted for at least 30 minutes before serving. It mellows the edges and enhances the natural fruitiness.
- Older Reds with Sediment: If you're pulling out a special, aged bottle, decanting is a must to remove sediment. You'll want to do this by placing a candle or flashlight behind the bottle neck to see when the sediment approaches, pouring very slowly and carefully.
- Maybe Not for Delicate Wines: White wines and light-bodied reds like Pinot Noir usually don't need decanting. In fact, too much air can diminish the delicate aromas.
How to Decant:
- Stand the wine bottle upright for several hours (or even a day) before decanting. This allows any sediment to settle at the bottom.
- Carefully remove the cork with a wine opener.
- Slowly and steadily pour the wine into the decanter, aiming for a gentle flow down the side to avoid splashing.
- If dealing with sediment, stop pouring as soon as you see any approaching the neck of the bottle.
- Allow it to sit for the recommended time before serving.
How Long Does Wine Last Once Opened?
If you’ve got a few half-finished bottles by the end of Thanksgiving, follow this quick guide for shelf life and storing:
- Sparkling Wines: Bye bye bubbles! Champagne and sparkling wines are best enjoyed the same day. If you have a wine stopper, it might extend their life for another 24-hours, but don't expect the same fizz.
- Light-Bodied Whites & Rosés: When corked, these wines can last two to three days in the fridge. The freshness will fade, but they'll still be enjoyable.
- Full-Bodied Whites (oaked Chardonnay) & Lighter Reds (like Pinot Noir): The flavors might become a bit muted after 72 hours, but these can last three to five days in the fridge with a cork or stopper.
- Full-Bodied Reds (Cabernet Sauvignon, Syrah): Full-bodied reds often hold up a bit better due to their structure. When corked, store for three to five days in a cool, dark place, or keep in the fridge to buy a little extra time.
- Fortified Wines (Port, Sherry): Surprisingly robust due to their higher alcohol content, fortified wines can last for weeks, or even a month, when tightly sealed in a cool, dark place.