We've hosted a family Thanksgiving dinner for quite
a few years. Wines served are usually Zinfandel, Pinot Noir
and Riesling. This is a traditional (USA) turkey, stuffing,
etc. dinner. Would a Vouvray be a good addition to the wine list?
Thanks for any opinions,
"Dick R." skrev i meddelandet
I will accept that my opinions are slightly skewed, as we do not observe
Thanksgiving in Sweden (notwithstanding that we have lots and lots to be
thankful for). This said, with what would you consider drinking a Vouvray?
It goes well with salmon, duck liver,adn, I'd guess, some cheese, like
Munster or Epoisse. What is your take on it?
Michael, after all your pontificating about reading posts and responding
appropriately to what is requested by the OP - would you mind telling me
what in the blue blazes of hell does Chianti Normale have to do with
"Michael Scarpitti" wrote .....
The question posed was very specific "Would a Vouvray be a good addition to
the wine list?"
My point is this - you have constantly garbled on about answering the
questions posed by OPs - while you yourself ignore very specific requests,
to spout your own preferences (in this case, while you make a worthy
suggestion, it is not requested and unwanted in the context of the question
You cannot have it both ways - for goodness sake, introduce some
consistency into your writings - you are just like a blind javelin
hrower - you keep everyone guessing.
While I have only limited agreement with your stance on wine with / without
food (very much confirmed in my recent survey!): I pity your pathetic
inability to even write the word France: and I laugh at your suggestion that
Europeans have some instinctive, inherited knowledge about all wines and
that one should not taste and learn and form an opinion based on ones own
sensory evaluation - I do defend your right to express yourself.
Now tonight, I am serving *fresh* (it is still alive as I write) New Zealand
rock lobster (halved - a few minutes under a grill) with a green salad
(organic - picked overnight purchased this morning from the local farmers'
Do I serve an unoaked NZ chardonnay or a Marlborough Sauvignon Blanc?
(Don't answer Michael! I am posing this question of myself - since you know
nothing of the wines of the world (excluding Italy) - you are not qualified
I suppose so, but I thought it would nice to suggest a Chianti Normale.
OK, I apologize for suggesting something that was not specifically
The wine-producing countries of Europe have a wine culture that is
lacking in the US.
Correct. I know nothing about those wines. I bet, though, that a
Valentini Trebbiano d'Abruzzi would complement your crustacean
I think sec-tendre Vouvray (most Vouvray without a designation by the
way will be probably sec-tendre- just off-dry -it's between those
labeled sec and those labeled demi-sec) is a very fine all-purpose
food-friendly wine. Just the ticket for the matching nightmare that is
American Thanksgiving! I think for once we're not travelling to family,
may put one on my table, thanks for idea!
And, because it's driving me crazy, may I just say as far as it goes to
my knowledge there is no such animal as Chianti Normale? One sometimes
uses normale (note the lowercase!) as a descriptor to Barolo or
Brunello (to distinguish between the Riserva and the single vineyard
wines and the non-riserva blends), but the capitalization makes it look
like some kind of official designation.
Good luck on your dinner. I hope we can both post on excellent Vouvrays!
Speaking of which I had the pleasure this afternoon of meeting
Kim Crawford, chatting a brief while (no wines were sampled)
and purchasing some 2006 SB and 2005 Pinot Noir. Delightful
gentleman albeit quite tall. I would think the chard.
While this question may be rhetoric, I'd suggest the SB. Maybe even
from Martinborough. Had the Palliser Estate SB from there some time ago
[05 vintage] and it was gorgeous with a not-too-spicy chicken biryani.
Ah, the Palliser Estate SB. It's a favorite of both St. H. and myself,
but I haven't yet had the pleasure of making the acquaintance of the
'05. The '02 was a marvelous wine, both under cork and Stelvin (both
available here in the US), but the '04 was a bit of a letdown. Thanks
for the heads-up on the '05. (I can't say that I've tried it with any
biryani, but I had a goat biryani for lunch today that probably would
have done well with it)
"st.helier" skrev i meddelandet
Hello St Helier,
I would, after pondering this question and relating it to previous
experinces, both down under and - what would be the opposite? up over?
sounds freaky - well, anyway - I do believe an unoaked Chardonnay, of teh
kind you are suggesting, would be a good foil for the realtively delicate
shellfish. My very personal opinion (never humble) is that the NZ SauvBlanc,
excellent as they are, are a bit overpowering in the context. And no
"DaleW" skrev i meddelandet
Il Signor Google e il mio amico.
I found in the Italian wikipedia the term Chianti normale - just as you say,
here, it is used to differentiate the base, or entry level, version from
those of specific sub-regions, or, in cotnradistinction to the riserva, so,
in fact, not a "term", rather, Iif I were to translate it into broken
Enlgish, I would say "the normal Chianti", or, the "base Chianti". Looking
into several articles, I find the use not quiteconsistent, in that some use
the expression Chianti Classico normale (not lower-case "n"). In some cases,
the "n" is upper-cse, but they are never Italian (or, at least, I haven't
found any Italian articles using upper-case "n").
And normale with a lower-case "n".
If I have misinterpreted some of the Italian articles, I am certain that
MikeT or Vilco will correct me ;)
I have no objection to Chianti normale. It's the use of Chianti Normale
that bothered me. It looks like a proper noun with the capitalization,
and I think we should be as proper as possible in our use of wine
names. A lurker might think that they would be able to find a bottle
labeled Normale based on those posts. One might refer to a CA winery as
having a regular or basic CS in addition to their Reserve or single
vineyard bottlings, but no one would say their "Base Cabernet
Sauvignon" or Cabernet Sauvignon Regular".
"DaleW" skrev i meddelandet
Dale, I think, and the estimated Mike T:s post bears me out, that we are, in
fact, in total agreement. The "normale" simply means "the ordinary stuff"
and is not, in fact, an operationally defined term in the denominazione
So the the other Michael uses an ordinary expression as if it were a
I am, obviously, very much in agreement with you concerning the need for
using the proper expressions.
Wishing you a pleasant weekend
Thanks for your thoughts and suggestions on Vouvray and food.
The typical American Thanksgiving dinner in my opinion is a food/wine
pairing nightmare. Roast turkey, bread stuffing, beef gravy with
giblets, mashed potatoes, sweet potatoes with marshmallows, cranberries,
and a very small bowl of rutabagas I like to serve a selection of wines
to suit everyone's palate, and after reading the Vouvray thread, I thought
I'd try a bottle. Might work, might not.
As they say in Sverige, Skol!