Hi, Joe knows his wines. He has made good suggestions.

For a Turkey feast: I like to start with a riesling by the fire place while
enjoying the aromas of the food cooking.

I personally would drink a Vidal or a cool climate high acid Chardonnay.
Their must be a good Washington State, Yakima Region Chardonny on the
market. I would think a Napa Valley California, Chardonnay would also be
fine.
I personally find warm climate Chardonnays too mellony for a heavey meal. I
think that is why Joe recommended staying away from a Chardonnay.

The cool climate white is more grapefruit like and help you break down the
fat in the gravy. I am at the age my body tells me things. I have learned to
listen.

I Like reds. I have been known to drink a Cabernet Franc with Turkey. Others
on this post my may disagree strongly, If so, take note.

Merlot is good with salmon and beef. It brings out the fishy in salmon and
the meaty in beef.

All the three classic Bordeaux are good with beef Cabernet Franc, Cabernet
Sauvignon, and Merlot. Merlot is the most velvety and lower in acid.

I am Canadian and in close proximity to great Niagara Ice wines. I like an
ice wine as a finnish: A Hillebrand EstatesTrius Vidal Ice Wine is
excellent. I do not know where you are, so I do not know if it is available
to you. Hillebrand is a division of Andres Wines.

Take care and have a great Thankgiving

Bob Patrick



"Joe Rosenberg" > wrote in message
...
> It depends on what is being served. A turkey with heavy gravy, yams, green
> beans and cranberry sauce marries well one set of wines, while a different
> menu or sauce can do well with a different set.
>
> Generally speaking as a white, I like a riesling from Germany, New York
> State or the Pacific NW. If you serve sauerkraut as they do in Baltimore,
a
> gewurztraminer from Alsace is good.
>
> As for a red I like zinfandel since its almost an American grape and can
> stand up to heavier sauces. For lighter sauce a beaujolais village or a
cru
> beaujolais works or a light bodied burgundy or Oregon pinot noir. Stay
away
> from beaujolais nouveau just released unless you like grape juice.
>
> There all sorts of possibilities- raw oysters and muscadet;
> garlicky dishes and wines with Sauvignon blanc from the Loire, Graves or
> California or an Italian white called arneis.
>
> Unless you are roasting game or beef stay away from Cabernet Sauvignon or
> Merlot; ditto chardonnay unless with seafood.
>
> Finally wines from the chenin blanc grape from the Loire and the West
Coast
> range from off dry to sweet and are usually undervalued and make a good
> substitute for riesling.
>
> Enjoy!!!!!
>
> For dessert moscato d'asti is very versatile there are Italian and
> California versions.
>
> --
> Joe "Beppe" Rosenberg
> "Al" > wrote in message
> ...
> > I'm new to wines. I need your recommendation for red and white wines for
> > typical Thanksgivings dinner. I would put upper limit of price to ~$25.
> > Thank you very much!
> >
> > Al
> >
> >
>
>