Wine Pairing 101: A Guide to Thanksgiving Wines with Gordon Sullivan ’73 and Logan Sweet ’15
In this conversation between a wine educator and an enthusiast, Gordon Sullivan '73 and Logan Sweet '15 describe the qualities and characteristics someone should look for when tasting wine, and then explain how to apply its flavor profile to pair it with food. Finally, they explore wine choices that pair well with traditional Thanksgiving meals, like Beaujolais, Brut Rosé, Chardonnay, Côtes du Rhône, Gewürztraminer, Riesling, Pinot Noir and Sancerre.
Sullivan, a certified sommelier and president of Sullivan Wine Consulting, has worked in the wine industry for 47 years. His roles have spanned from chief sommelier at The Breakers Palm Beach to fine wine consultant and luxury brand manager for Southern Glazer's Wine & Spirits – the largest wine distributor in the country. He is a partner at two wineries in Tuscany, Italy, and the author of an upcoming book on wine education.
Sweet found a passion for wine while working in the Finger Lakes American Viticultural Area, a burgeoning wine region located in Upstate New York. His connection to several growers and winemakers in the Seneca Lake Viticultural Area led to his interest in small-scale producers and up-and-coming American wine regions.
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