Wine Pairings for Your Thanksgiving Day Menu Expert Tips from The Laundry


Red or white? Sweet or dry? Just what type of wine should you serve with Thanksgiving dinner? Hassan Rutherford is the wine steward at The Laundry in Fenton. Passionate about wine, Rutherford shares his pairing of wines with each course of a Thanksgiving Day meal served at the popular eatery. “All of our wait staff is knowledgeable about wine,” he states.


First Course

Spinach, Button Mushroom and Artichoke Tartlet

Paired with: 2015 Aviary Chardonnay Napa, CA

“It is an oaked Chardonnay and has good acidity, a flavorful profile, and pairs well with the crust of the tart.”


Second Course

Kale tossed in a red wine vinaigrette, topped with julienned red onions, Applewood smoked bacon, dried cranberries, crumbled blue cheese, Granny Smith apples, hardboiled egg and toasted pine nuts

Paired with: 2015 Groot Sauvignon Blanc Constantia, South Africa

“It has a grapefruit lead and an expression of tropical fruit by mid-salad. The ending is much different. There is a garden freshness that couples well with the bracing sharpness of the kale.”


Third Course

Herb-roasted turkey breast, traditional pan gravy, sausage polenta stuffing, smashed Yukon Gold potatoes with braised fennel and roasted baby carrots

Paired with: 2016 Domaine Mejan-Taulier Canto Perdrix Rosé Rhone, France OR 2015 Pietradolce Etna Rosso Sicily, Italy

“I pair this course with a red and a rosé; the red is light-bodied but has a really brilliant structure. The tannins go well with cranberry sauce and opens up the palate for the turkey. The rosé is at the fullest-bodied end of the spectrum and its acidity speaks to the flavor of the food. You can’t go wrong with either choice.”



Decadent apple-caramel pie topped with cinnamon vanilla ice cream and sugared pecans

Paired with: Carl Ehrhard 2015 Rüdesheim Berg Roseneck Kabinett Riesling Rheingau, Germany



“I picked this late-harvest Riesling because of its effervescent quality. Bubbles are great before dinner and a great way to finish.”

Wine Steward, Hassan Rutherford Chef Jody Brunori

Photography by Eric Dutro


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