On Wed, 05 Nov 2003 03:43:10 +0000, Thomas Hornikel wrote:

> 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.

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