Try a Spanish wine on your Thanksgiving table

Pinot noir? Viognier? Which wine should grace a Thanksgiving dinner table?

In Kris Blondin’s world, that’d be a garnacha or maybe a tempranillo or another Spanish wine, which is seeing a surge in popularity again.

Blondin, the owner of the Tacoma store Stink Cheese and Meat, has grown so fond of Spanish wines, she opened neighboring El Tufo, a Spanish tapas and wine bar, earlier this year.

Blondin fielded a few wine questions about how to incorporate Spanish varietals into a Thanksgiving meal.

Q: Can you explain to wine newbies why Spanish wines are such a good fit for the Thanksgiving table?

A: Spain grows many of the wine varietals that grow commonly throughout the world: cabernet sauvignon, chardonnay, grenache (they call it garnacha), and syrah to name a few. However, they have indigenous grapes like tempranillo, bobal and graciano that can add more dimension than your ordinary varietals. I think we all can get stuck in a rut from time to time, so shaking things up in your wine glass is a good place to start.

Q: What do you think the perfect Spanish wine would be to pair with turkey?

A: Try something new this Thanksgiving! For example, instead of regular pork sausage, add some aged chorizo to your stuffing. Rub some extra virgin Spanish olive oil and smoked paprika on the skin to give it a little kick.

Cranberries are a staple at Thanksgiving and I don’t think they need to be. Cranberries take up precious space in your stomach that could be used for stuffing and gravy! Instead of cranberries, you can get the same berry satisfaction with a glass of Spanish garnacha!

Q: How about sweet potatoes?

A: Sweet potatoes are a good challenge. Depending on how they are prepared because that’s really the key, I think amontillado sherry would work really well. Especially if you added some chopped hazelnuts to the butter and brown sugar.

Q: Would Brussels sprouts and Spanish wine play well together?

A: Absolutely. Brussels sprouts need a strong wine with some green notes. I would suggest an albarino or verdejo. Both have some strong citrus flavors that can go up against the gamey green flavors of the sprouts.

Q: And Thanksgiving dessert - are there any Spanish dessert wines you like that you'd recommend for a final Thanksgiving course?

A: Sherry wines of course! Any of the sweeter and aged wines like a cream sherry or Pedro Ximenez.

This story was originally published November 18, 2015 at 8:56 AM with the headline "Try a Spanish wine on your Thanksgiving table."