I'm not sure how excellent the Vouvray I purchase will be, but thanks for the hints on what to buy. Food "matching nightmare" are also the words I used when replying to Nils in this thread. Please remember that my wife has the palate, and I still belong to the "Yum-Yuk" club. I'll report after Thanksgiving (unless we have a sneak preview of the Vouvray). :-)
Dick R.
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There could be a Chianti Classico normale, in this case indicating difference from Chinati Classico RIserva (note ucase/lcase). Look into Signor Google and you will find such animals. Or rather, these may be erroneous as they seem (tom my admittedly less than perfect understanding of Italian) to contradict the Chianti entry in the Italian Wikipedia.
This doesn't help at all, does it?
Cheers
Nils Gustaf
I agree completely. It's an unusual wine to match, but one that can work very well in a variety of situations. Even a demi-sec is surprisingly versatile.
Tried a strange match today, with very successful results. A morning walk netted 9.5 kg of cepes, and our friends from the south west had brought a Gailliac doux unpromisingly titled "Sensation." For all of that it was well balanced and not too cloying, and proved an excellent companion to cepes and scrambled eggs!
On the subject of introducing children to wine, mine have not tried many stickies and pronounced it "too sweet" as any wine debutant might. Our friend's 9 year old however, drank with relish. Breeding will out, I suppose! :)
-E
Ok, what's a sticky?
Jose
"Jose" wrote ...........
Those irreverent Australians coined this word, describing a dessert wine - the word coming from the viscous consistency of sweeter wines.
Dick,
I'd second that a Vouvray would be a great addition to the Thanksgiving table, along with your usuals of Zinfandel, Pinot Noir and Riesling. Those are also mine.
And the Rutabaga is a given: peeled, diced, boiled in clean water 'til just done, half mashed, buttered, gently salted and black peppered. I hated it as a child; it's a staple on our holiday tables now along with roast chicken (no turkey, here at our house in Wimberley, Texas), potatoes, green beans with shallots, honeyed carrots with basil or dill...
Pre-Holiday best,
John Roenigk
Perhaps they coined it, don't know myself, but it seems to be in wide usage in the anglo wine world.
Another worthy addition to the language from those upside down folks... :)
-E
Hi John, About those rutabagas: Sorry to say I don't eat them, but my wife's sister in law always brings a small bowl. We also have other taste conflicts; some like traditional bread stuffing, some (including me) like the corn bread stuffing. Lots of dishes on the table! Like you, I'll serve Zin, PN and Riesling, but also some Vouvray. The feast will be here before we know it! :-) Dick R.
[SNIP]
Dick,
Sorry to chime in so late on this thread, but your mix is about what I usually have available, if one substitutes an Alsacian Gwertz for the Vouvray. Maybe this year I'll add one, just to see how Chenin Blanc works out.
In years past, we have done both a Zin turkey, and a chipolte rubbed one. The Zin was an obvious match of that.
Also, I usually do an OR PN for the pumpkin soup, regardless of where else it might show up.
Later, Hunt
Hunt, it's hard to consider early October late for a discussion of Thanksgiving wines.
Lately most years we travel south to spend Thanksgiving with my family. I've generally (this was pre the recent anti liquids rules on airlines) carried a couple of bottles, usually a Gamay or a Pinot Noir and a dessert wine. This year we're staying put (going to Atlanta for Xmas and maybe afw slamdown) , it'll be nice to be able to raid cellar for a variety. The assortment of typical T'giving dishes means it's hard for any one wine to fit everything, and if my pesce-vegetarian sister-n-law and family join us we'll probably have fish, too.
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