Originally Posted by pltrgyst[_2_]

gregg1785 wrote:

So what kind of wine is everyone serving with Thanksgiving dinner?

Some advice from a man who probably knows more about Spanish food and
wine than anyone else in the US:

"Spanish wines for Turkey Day. Look for a good unoaked Godello such as
A Coroa, Valdesil Montenovo, Casal Novo, Amizade, Pena Das Donas
Almalarga, etc.

A good dry Garnacha rosado from Navarra such as Chivite, Las Campanas,
especially Señorio de Sarria Viñedo #5 (if you can find it), perhaps
Ochoa, and such easily obtainable Rioja rosados from Cune and Marques de
Caceres. If you run across a David Moreno rosado from southern Rioja,
which is a very pale, lovely rosado, grab it.

For reds, I would go for unoaked, lower alcohol Ribeira Sacra reds,
especially from D. Ventura. Serve them cool.

With all these wines, give your guests a little primer about drinking
them with Thanksgiving Day fare. Tell them not to take a sip of wine
after 1) sweet potatoes with marshmallows; 2) cranberry sauce; or 3)
asparagus. If they take sips of wine after bites of turkey, dressing,
mashed potatoes with gravy and giblets, etc., they will avoid the
clashes that so many people experience when trying to pair wines with
traditional Thanksgiving Day meals."

Note the consistent recommendation for unoaked wines, which might lead
you to Chablis or american zins.

-- Larry