Thanksgiving wine- Here we go.....

I found that a nice Riesling goes well with Turkey. Real well.

Rieslings go very well with the bird, but I've always found that the spice of a Gewurztraminer enhances the sage and other herbs in the stuffing. This year, I was planning to try a good Vouvray with the meal for the white wine drinkers, and a Petite Sirah for the red drinkers.

Tom In CTown

Hmmm... a good Gewurz sounds smashing, but I'd open a few fruit-forward Pinot Noirs for the red drinkers... and not serve cranberry sauce :-)

I think cranberry sauce is just like mint jelly - it's there by tradition to cover gamey flavors. I'll bet your turkey doesn't taste gamey.

Dana

what style of Vouvrey?

I grew up in a family with a closet French background. My eighty-seven year old Dad's people were all from Nantes and Marseilles via Canada, but he never talked about them until the last three years. He did insist, however, that we had rose every year, which became my emotional association with Thanksgiving wine. Unfortunately, it was always Mateus, so the association wasn't that hot.

When I actually lived in France some years later, my French hosts produced a Grenoble notion of American Thanksgiving dinner for me, and they elected (without prompting on my part) to serve a very nice Tavel with the meal. That's what I have each year now.

I try to drink American on Turkey day, OR or CA Pinots. Also, what kind of meal are you cooking - creamed onions and giblet gravy can stand up to even bigger reds - light to mid-weight Zins perhaps. Last year I served a tastyVigonier from EXP, and a very tasty artisanal hard cider from Farnum Hill Ciders

Finally, there is the question of numbers - dinner for 6 or 26? I'm not opening the good stuff for 14 adults, 2/3rds of whom could care less what they are drinking.

">

Both excellent points. The hard cider we drink in the NW is from Westcott Bay, although I doubt it would go as well with orange/rose wine candied yams and celery root cream puree as well as the rose does. The stuffing at our house changes every year, but generally has onions, sage, and chestnuts in it.

Clint wrote: : I know this is probably an old topic but I was curious : what you guys are going to choose to drink for thanksgiving.

Vendange Tardive Alsatian Pinot Gris

or

a thick zinfandel (Carlisle:)

or

a lightish, froooty-ish pinot noir or bigger gamay

There! That ought to cover all Thanksgiving basics! And be sure to have a desert wine (I'd go for a Loire chenin or German riesling) to settle the stomach afterward. Works better than Pepto Bismol.

mark S

Hi Clint, Old, but I think it's always a good topic this time of year. New wines, new tasting experiences, new suggestions ... Thanks for starting the thread.

Dick

Cl> I know this is probably an old topic but I was curious

That was what I was kinda leaning towards.. most poultry as well as pork usually wind up with a pinot noir pairing from me. I'm sure I can find one that will suit the palatte of the rest of those eating with me who do drink wine, so I may opt for that.

Clint

Oh, I already have the desert wine covered.... and when I say desert wine, I really mean fortified; I always opt for a good port, perhaps one with 10 or 20 years on it. I like cockburn's tawny, dow boardroom or if i'm trying to save a few bucks I choose taylor fladgate tawny.... goes deliciously with any desert, which there will be several; cheesecake, apple pie, pumpkin pie (of course), and who knows what else.

Clint

Oh, definitely; i'm a very traditional & seasonal type of fellow; I will also be looking for input for xmas dinner and perhaps new years eve dinner as well.

Clint

Hi Clint, To recap suggestions (current and from previous years) for Thanksgiving: Riesling Zinfandel Pinot Noir Chenin Blanc (quality of wine depends on wine savvy of your guests)

For Christmas: For us Scandinavians, it's difficult to find a wine match for Swedish meatballs, pickled herring, potato soup, etc., so we usually heve a sparkling wine (not to be confused with Champagne). I suppose one could drink the "real" stuff in a pinch.

For New Years: Some hors d'oeuvres and a couple of shots of Lemon cello ain't bad for a start. After that ... be very careful driving home.

Maybe not too much help, but - Cheers and happy holidays, Dick

Gewurtztraminer. There is no substitute, for turkey & the trimmings.

I would not have a dry Gewurz. Many of the Alsatians are totally dry, and the strong spice may clash with turkey and trimmings. The Gewurz from Oregon are softer with a little residual sugar. These would be a better match.

Tom Schellberg

I'll be serving a Ca' De' Medici Lambrusco rosso dolce, low alcohol slightly sweet sparkling red. A similar bottle went well last year. Other wines I break out always include German Riesling (yummers).

I was planning on doing a horizontal tasting of all of the Turkey (single vineyard) Zins from '98.

Actually, 'traminers, Rieslings, Pinot Noirs (depending on need for fruit - Carneros or Central Coast on one end, or earth notes - OR/WA on the other), many of the CA Syrahs and of course Zins.

This year we're doing a smoked turkey breast and I'm thinking of a Cote Rotie or Hermitage - though maybe I should stick to a US wine for a US only holiday. I'll keep and post TN's with whatever, especially if it works.

Hunt

If one has pecan pie (a tradition in the South), Porto Barros 20yr Tawny is a wonderful pairing.

I'm at a loss, however, where you consider the Taylor Tawny a Port by which to save money. Even their 10yr is about twice the Boardroom, and 50%+ the Cockburn's 20yr. Their best buy, INHO, is the 20yr Tawny for the fullest flavor and smoothest texture. It beats their own 30 & 40yr in style, grace, and taste and only gets nudged out for shear snob appeal.

Hunt