On Thu, 15 Nov 2007 12:15:09 -0500, Mark Lipton >
wrote:

>Yet another entry in the endless discussion of what wines one should
>serve for a Thanksgiving dinner. As usual, Eric Asimov of the New Yorkl
>Times has some interesting choices:
>
>http://events.nytimes.com/2007/11/14...ws/14wine.html
>
>[free registration required to read it, I'm afraid]
>
>Mark Lipton

Sounds like he's got a tough crowd of friends. I usually try to
associate with folks that are a little easier on my sensibilities.

Yet, I saw some interesting opinions in the piece. First, it
not-so-subliminally debunks the pompous theory that there are certain
wines, and only those, which appropriately accompany dinner of X or Y.
The fact that all of the participants brough a red and a white, shows
the range. The suggestion of American wines for an American
traditional meal, seemingly ignored by the players. The variety of
styles from Bojo to Bandol? So, do we conclude that in whites a
cloying Conundrum or a fruity Viognier/Chenin Blanc or a dry acidic
Rioja are the perfect choices? In reds can we agree that a brooding
Rhone, a barnyardy Bandol, a light Calif. PN, or a fruity Beaujolais
are all acceptable, but as the author points out--never a Zinfandel
which is too alcohol-heavy....

I'm so confused. And, where was the reisling, gewurz and valpolicella?

Guess I'll do what I do every year, go with a red and a white that I
like and have in the rack...

Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com