Wines At A Global Table Zaca Mesa Winery Pairs Food-friendly Wines With Ethnic Variations On Thanksgiving Classics

November 2, 2011 - (Los Olivos, CA) Home cooks across the U.S. are bringing fresh ideas to the table this Thanksgiving with dishes inspired by flavors they've tasted around the globe. Despite its being a quintessential American holiday, Thanksgiving provides the wonderful foundations of turkey, stuffing, cranberries and pumpkin pie on which to riff with multi-ethnic variations.



But when it comes to pairing wines with a spiced-up Thanksgiving meal, it can be tricky to navigate which will best complement - not compete with - each dish's complex flavors. Known for their dogged commitment to producing food-friendly wines, the team at Zaca Mesa Winery in California's Santa Ynez Valley has a match for even the wildest of international Thanksgiving dish interpretations.



� From Japan: Miso-Rubbed Turkey, paired with 2009 Zaca Mesa Viognier

For a deliciously moist and flavorful miso-rubbed turkey, the 2009 Zaca Mesa Viognier is a natural pairing. On the nose, aromas of honeysuckle and white peach hint at sweetness, but the wine is fundamentally dry on the palate with notes of ripe apricot, lemon-lime, melon and lychee. This wine is sturdy enough to stand up to such a rich centerpiece, yet light on its feet with floral and exotic fruit notes.



� From Italy: Roast Turkey with Black Truffle Butter, paired with Zaca Mesa's 2007 Mesa Reserve Syrah

If you're going over the top with a luxurious black truffle butter-rubbed turkey, why not go over the top with a luxurious Syrah to match? This commanding wine shows aromas of ripe blackberries, espresso, pipe smoke and sage spice with a very long finish. As an added bonus, this wine just looks gorgeous on the table, robed in rich ruby.



� From Latin America: Polenta and Chorizo Stuffing, paired with the 2008 Zaca Mesa Syrah

The key to pairing wine with Latino flavors and textures is smokiness, and the 2008 Syrah has that in spades. Rich black fruit, cassis, tobacco, mocha, and sage come across on the bouquet, and the silky finish lingers from the ripe tannins and smoky oak. This is a full-bodied wine for a flavor-forward dish.



� From the Middle East: Jeweled Rice with Dried Fruit, paired with the 2007 Z Cuv�e

Opulent aromas of cherry and blackberry pie filling, cassis, red currant, and anise spice fill each glass of Z Cuv�e and beautifully reflect the nuanced Middle Eastern flavors of dried apricots and cranberries. Served at room temperature, this wine's full fruit bouquet is cut with a touch of minerality that complements rich pistachios and raisins...and begs for another sip.



� From India: Cranberry, Quince, and Pearl Onion Chutney, paired with Zaca Mesa's 2008 Z Blanc

Chutneys and compotes can make wine pairing exceedingly difficult, but the ripe aromas and flavors of honeysuckle, currants, and quince in the 2008 Z Blanc white Rh�ne blend meet the tartness of this chutney with ample weight. With a full-bodied texture and loads of pure floral notes, the Z Blanc can either be opened for this Thanksgiving or cellared for next - it's that precocious.



� From Mexico: Pumpkin Flan with Spiced Pumpkin Seeds paired with 2007 Zaca Mesa Roussanne

Despite the fact that this flan is technically sweet and the 2008 Roussanne is technically dry, the heft of pumpkin and spices of cayenne and nutmeg make an unexpectedly good match with the Roussanne's caramel apple and toasted nut notes. This wine is just a sucker for rich, fragrant foods (see truffle-rubbed turkey above) and heightens the satisfaction that each bite brings.



Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown an