My wife and I are experienced (amateur) cooks planning a 6-7 course Thanksgiving meal for 8 with drink pairings. The guests are all family, so there is no pressure and it will be fun, but we are shooting for a memorable dinner.
A few issues with which we are "struggling" and wanted to solicit some opinions:
1. To mix it up a bit, we were going to pair the first dish (spiced sweet potato lentil soup) with a hard cider instead of wine. Will this work? Would a slightly sweeter/heavier cider be better for this, rather than bone dry?
2. Two of the main courses are a wild boar ragu pappardelle and turkey with fixings. Which dish should come last? Tradition would serve the turkey last, but the ragu would be a heavier dish and should probably go last based on flavor profile.
2a. We already have a Zweigelt we plan to serve with the turkey course. What wine would you serve with the ragu if it came before the turkey? If after the turkey?
Thanks so much!
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