We're going to be guests on Thanksgiving this year, and would like to know a
decent wine to take. There will be fried turkey and all those fixings. I'm
not a wine drinker at all, but the people there are, so anyone have a
suggestion for some decent wine, including the label? TIA

Cheri

Cheri wrote:
> We're going to be guests on Thanksgiving this year, and would like to
> know a decent wine to take. There will be fried turkey and all those
> fixings. I'm not a wine drinker at all, but the people there are, so
> anyone have a suggestion for some decent wine, including the label? TIA
>
> Cheri


Georg deBeauf Beaujolais, in the festive-labeled bottle. (it will be
this year's grapes, which seems fitting to me, plus it goes pretty well
with turkey)

For a white wine, maybe an Australian Chardonnay; they make some nice
ones that are not oaked.

What wines do you like?

-Bob

"Cheri" > wrote in message
...
> We're going to be guests on Thanksgiving this year, and would like to know
> a decent wine to take. There will be fried turkey and all those fixings.
> I'm not a wine drinker at all, but the people there are, so anyone have a
> suggestion for some decent wine, including the label? TIA


Wines that go well with turkey a

Red Zinfandel
Pinot Noir
Merlot

This is not simple question and it has no simple answer. First, white wines
don't work as well with turkey as those reds. You did not mention a budget.
What are we talking he 5, 10, 15, 100 dollars a bottle? And where you
live determines where you can get which label. Fine zins can be hard to
acquire outside of California. Common across the country are Pinot Noirs
such as La Crema, Mirrasou, Beaulieu and Mondavi. Each varietal has 100 or
more vineyards bottling it. Without doing your own taste test you will not
know what you are buying. A good safe bet is La Crema and Beaulieu Pinot
Noir. Each are around 15 bucks a bottle. They will please anyone who liks
wine. If you want to go gonzo, there are French beaujolais wines that are
fantastic but the good ones are very expensive.

So many choices but you have to define your parameters.

Paul

"Paul M. Cook" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> We're going to be guests on Thanksgiving this year, and would like to
>> know a decent wine to take. There will be fried turkey and all those
>> fixings. I'm not a wine drinker at all, but the people there are, so
>> anyone have a suggestion for some decent wine, including the label? TIA
>
>
> Wines that go well with turkey a
>
> Red Zinfandel
> Pinot Noir
> Merlot
>
> This is not simple question and it has no simple answer. First, white
> wines don't work as well with turkey as those reds. You did not mention a
> budget. What are we talking he 5, 10, 15, 100 dollars a bottle? And
> where you live determines where you can get which label. Fine zins can be
> hard to acquire outside of California. Common across the country are
> Pinot Noirs such as La Crema, Mirrasou, Beaulieu and Mondavi. Each
> varietal has 100 or more vineyards bottling it. Without doing your own
> taste test you will not know what you are buying. A good safe bet is La
> Crema and Beaulieu Pinot Noir. Each are around 15 bucks a bottle. They
> will please anyone who liks wine. If you want to go gonzo, there are
> French beaujolais wines that are fantastic but the good ones are very
> expensive.
>
> So many choices but you have to define your parameters.
>
> Paul

OK, I live in wine country in CA, and have many wineries close by, but am
not a wine drinker at all except for in the old days the Annie Green Springs
etc. I'm thinking around 12.00 to 15.00 a bottle. Thanks, this has been
helpful to me, when they came to our house they brought Clou Du Bois. I
didn't care for it, so passed the other bottle on to a friend who said it
was good. My dh likes Berenger White Zin, but I don't think I want to take
that, so your suggestion will work.

Cheri

Cheri

"zxcvbob" > wrote in message
...
> Cheri wrote:
>> We're going to be guests on Thanksgiving this year, and would like to
>> know a decent wine to take. There will be fried turkey and all those
>> fixings. I'm not a wine drinker at all, but the people there are, so
>> anyone have a suggestion for some decent wine, including the label? TIA
>>
>> Cheri
>
>
> Georg deBeauf Beaujolais, in the festive-labeled bottle. (it will be this
> year's grapes, which seems fitting to me, plus it goes pretty well with
> turkey)
>
> For a white wine, maybe an Australian Chardonnay; they make some nice ones
> that are not oaked.
>
> What wines do you like?
>
> -Bob

I don't like wine at all, but thank you for the suggestions.

Cheri

On 11/16/2011 7:15 PM, zxcvbob wrote:

> Georg deBeauf Beaujolais, in the festive-labeled bottle. (it will be
> this year's grapes, which seems fitting to me, plus it goes pretty well
> with turkey)
>
> For a white wine, maybe an Australian Chardonnay; they make some nice
> ones that are not oaked.

I used to go with the Beaujolais nouveau with turkey routine, until a
couple of really horrid ones a couple of years in a row (both Georges
Duboeuf) turned me off the stuff forever. Better Beaujolais (stay away
from nouveaus and go for a Beaujolais-Villages instead) will give more
reliable and enjoyable results.

Of course, you can't miss with a Pinot noir. It just works with everything.

For a white, avoid Chardonnay of any pedigree. Think lighter. The meal
is very heavy, but its individual flavors are not.

Christine Dabney wrote:
> On Wed, 16 Nov 2011 20:18:14 -0700, Pennyaline
> > wrote:
>
>> For a white, avoid Chardonnay of any pedigree. Think lighter. The meal
>> is very heavy, but its individual flavors are not.
>
> Friends of mine are bringing champagne since we all love it. Now
> trying to think of a starter that might be a good foil for it.
>
> Christine

"Extra Dry"? (I almost mentioned that earlier.) I don't /think/ Brut
champagne would work, but I don't drink much wine except the occasional
cheap red with pizza.

-Bob

On Nov 16, 5:06*pm, "Cheri" > wrote:
> We're going to be guests on Thanksgiving this year, and would like to know a
> decent wine to take. There will be fried turkey and all those fixings. I'm
> not a wine drinker at all, but the people there are, so anyone have a
> suggestion for some decent wine, including the label? TIA
>
> Cheri

Recently we have been enjoying Malbec, but since it's a red it may not
go with what's being served...can't help with the label tho- sorry!

On 11/16/2011 8:31 PM, zxcvbob wrote:
> Christine Dabney wrote:
>> On Wed, 16 Nov 2011 20:18:14 -0700, Pennyaline
>> > wrote:
>>
>>> For a white, avoid Chardonnay of any pedigree. Think lighter. The
>>> meal is very heavy, but its individual flavors are not.
>>
>> Friends of mine are bringing champagne since we all love it. Now
>> trying to think of a starter that might be a good foil for it.
>>
>> Christine
>
> "Extra Dry"? (I almost mentioned that earlier.) I don't /think/ Brut
> champagne would work, but I don't drink much wine except the occasional
> cheap red with pizza.

Brut will work very well. Extra dry is actually sweet. There are times
when Champagne is the only Chardonnay I want to be around, but then I
remember how good white Burgundy is (it's Chardonnay, but nothing like
the California, Australian or South American Chards).

Shock the snobs with an icy cold bottle of schnapps which comes in all
kinds of exotic flavors these days-include a hostess gift of shot
glasses washed and ready to go-those are very popular right now. My last
purchase was black licorice schnapps-excellent if chilled, scary if not
chilled. Root beer schnapps is very pleasing, also :-)

Best wine I ever had at Thanksgiving was a cranberry ?merlot? pale pink,
made by that company with the frosted bottles sold for 3.99 at Walmart
LOL

Christine Dabney > wrote:

>Friends of mine are bringing champagne since we all love it. Now
>trying to think of a starter that might be a good foil for it.

"Toujours Champagne" has some cred. It actually does go with, or
at least not conflict with everything/anything.

But maybe caviar, maybe smoked fish.

S.

On 11/16/2011 8:06 PM, Cheri wrote:
> We're going to be guests on Thanksgiving this year, and would like to
> know a decent wine to take. There will be fried turkey and all those
> fixings. I'm not a wine drinker at all, but the people there are, so
> anyone have a suggestion for some decent wine, including the label? TIA
>
> Cheri
>
>

I've lately become a fan of Moscato, a slightly sparkling sweetish white
Italian wine. Prosecco is good also, and is drier. People are getting
tired of Pinot Grigio and Chardonnay.

On 11/16/11 11:56 PM, news wrote:

> I've lately become a fan of Moscato, a slightly sparkling sweetish white
> Italian wine. Prosecco is good also, and is drier. People are getting
> tired of Pinot Grigio and Chardonnay.

We're big Moscato fans these days and I've picked up some nice Italian
imports to try and were I making a turkey dinner it would surely be
poured this year. Thanksgiving often finds us with sweet whites like a
Riesling or Liebfraumilch. Asti or Champagne have also been guests at
our TG tables.

I'm working Wed/Thur so family is getting together for a big Korean
dinner with invited guests on Saturday after TG. I think we'll break
into some Moscato in the afternoon as we sit around rolling yaki mondu.

On 11/16/2011 10:20 PM, Goomba wrote:
> On 11/16/11 11:56 PM, news wrote:
>
>> I've lately become a fan of Moscato, a slightly sparkling sweetish white
>> Italian wine. Prosecco is good also, and is drier. People are getting
>> tired of Pinot Grigio and Chardonnay.
>
> We're big Moscato fans these days and I've picked up some nice Italian
> imports to try and were I making a turkey dinner it would surely be
> poured this year. Thanksgiving often finds us with sweet whites like a
> Riesling or Liebfraumilch. Asti or Champagne have also been guests at
> our TG tables.
>
> I'm working Wed/Thur so family is getting together for a big Korean
> dinner with invited guests on Saturday after TG. I think we'll break
> into some Moscato in the afternoon as we sit around rolling yaki mondu.

Try a dry Riesling. You'll appreciate it much more than a sweeter one.
Stay away from "Liebfraumilch." A drier Prosecco would work well with
Thanksgiving dinner, too. My S-I-L used to try to serve Gewurztraminers
and other forceful whites with TG dinner, and they never worked out well.

Cheri wrote:
>
> We're going to be guests on Thanksgiving this year, and would like to know a
> decent wine to take. There will be fried turkey and all those fixings. I'm
> not a wine drinker at all, but the people there are, so anyone have a
> suggestion for some decent wine, including the label? TIA

Since you're not a wine drinker and the others are, I would call the host or
other guests and ask for some suggestions. HTH a bit.

Gary

if you like sweets then camelot honey mead will do nicely, its my favorite
with turkey and duck, Lees
"Goomba" > wrote in message
...
> On 11/16/11 11:56 PM, news wrote:
>
>> I've lately become a fan of Moscato, a slightly sparkling sweetish white
>> Italian wine. Prosecco is good also, and is drier. People are getting
>> tired of Pinot Grigio and Chardonnay.
>
> We're big Moscato fans these days and I've picked up some nice Italian
> imports to try and were I making a turkey dinner it would surely be poured
> this year. Thanksgiving often finds us with sweet whites like a Riesling
> or Liebfraumilch. Asti or Champagne have also been guests at our TG
> tables.
>
> I'm working Wed/Thur so family is getting together for a big Korean dinner
> with invited guests on Saturday after TG. I think we'll break into some
> Moscato in the afternoon as we sit around rolling yaki mondu.

"Cheri" wrote:
> We're going to be guests on Thanksgiving this year, and would like to know a
> decent wine to take. There will be fried turkey and all those fixings. I'm
> not a wine drinker at all, but the people there are, so anyone have a
> suggestion for some decent wine, including the label? TIA

Doesn't get more trailer trash hillybilly than fried turkey...
http://www.youtube.com/watch?v=mhWgFGbMspE

On 11/17/2011 8:02 AM, Brooklyn1 wrote:

> Doesn't get more trailer trash hillybilly than fried turkey...
> http://www.youtube.com/watch?v=mhWgFGbMspE


And for dessert:

http://www.youtube.com/watch?NR=1&v=gB3sKPV0pHg

On 11/17/2011 10:48 AM, Cheri wrote:
> "Pennyaline" > wrote in message
> ...
>> On 11/17/2011 8:02 AM, Brooklyn1 wrote:
>>
>>> Doesn't get more trailer trash hillybilly than fried turkey...
>>> http://www.youtube.com/watch?v=mhWgFGbMspE
>>
>>
>> And for dessert:
>>
>> http://www.youtube.com/watch?NR=1&v=gB3sKPV0pHg
>
>
>
> Thanks, but it looks like *you've* pretty much killed the bottle already.
>
> Cheri


It does? Well then, see if I help you out again ;P

On 11/17/2011 10:59 AM, spamtrap1888 wrote:

> Further, are you sure that they will serve your wine with the meal? We
> have French friends who assume that any wine we bring is a gift, which
> they put away for their later enjoyment. They have planned the meal,
> including the wine.

That's an excellent point. If they asked you to bring wine, they're
likely going to serve it with the meal and it would be appropriate for
you to ask them what wine they want. Otherwise, it's probably already
taken care of.

On 16/11/2011 8:06 PM, Cheri wrote:
> We're going to be guests on Thanksgiving this year, and would like to
> know a decent wine to take. There will be fried turkey and all those
> fixings. I'm not a wine drinker at all, but the people there are, so
> anyone have a suggestion for some decent wine, including the label? TIA
>


Gamay Noir is nice with turkey. It is a red, but on the light side. For
my money, it is a nice wine for the sorts of meats you might usually
have white wine with.

As for the make.. .I live in Niagara wine country and tend to get local
wines, and my Gamay of Choice is Henry of Pelham, which is handy because
it's just a few miles down the road from me.

On Thu, 17 Nov 2011 14:34:17 -0700, Pennyaline
> wrote:

> On 11/17/2011 10:59 AM, spamtrap1888 wrote:
>
> > Further, are you sure that they will serve your wine with the meal? We
> > have French friends who assume that any wine we bring is a gift, which
> > they put away for their later enjoyment. They have planned the meal,
> > including the wine.
>
> That's an excellent point. If they asked you to bring wine, they're
> likely going to serve it with the meal and it would be appropriate for
> you to ask them what wine they want. Otherwise, it's probably already
> taken care of.

Somehow, I got the idea she had volunteered to bring the wine for
dinner. My bad.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 16, 5:06*pm, "Cheri" > wrote:
> We're going to be guests on Thanksgiving this year, and would like to know a
> decent wine to take. There will be fried turkey and all those fixings. I'm
> not a wine drinker at all, but the people there are, so anyone have a
> suggestion for some decent wine, including the label? TIA
>
> Cheri

This wine is perfect with turkey. It's one of my favorite whites of
all time. It fits nicely in your price range as well.

http://www.barnardgriffin.com/?q=node/609

On 11/17/2011 3:28 PM, James Silverton wrote:

> I'm invited out for Thanksgiving and I shall bring a bottle of *Natural*
> Champagne. It's drier than Brut and I like it a lot. I don't drink it
> all that often because I've never seen half bottles (375ml)

Brut is Brut. "Natural" champagne is termed "Brut Natural," the driest
of the dry, but not drier than itself.

On 11/17/2011 5:58 PM, Pennyaline wrote:
> On 11/17/2011 3:28 PM, James Silverton wrote:
>
>> I'm invited out for Thanksgiving and I shall bring a bottle of *Natural*
>> Champagne. It's drier than Brut and I like it a lot. I don't drink it
>> all that often because I've never seen half bottles (375ml)
>
> Brut is Brut. "Natural" champagne is termed "Brut Natural," the driest
> of the dry, but not drier than itself.
>
>
Probably true enough but "Brut Natural" is not what it says on the bottle.

--


James Silverton, Potomac

I'm *not*

On 11/16/2011 6:06 PM, Cheri wrote:
> We're going to be guests on Thanksgiving this year, and would like to
> know a decent wine to take. There will be fried turkey and all those
> fixings. I'm not a wine drinker at all, but the people there are, so
> anyone have a suggestion for some decent wine, including the label? TIA
>
> Cheri
>
>


A New Zealand sauvignon blanc or pinot noir.
We often have Prosecco or gewurtztraminer
for Thanksgiving dinner.

gloria p

"gloria.p" > wrote in message
...
> On 11/16/2011 6:06 PM, Cheri wrote:
>> We're going to be guests on Thanksgiving this year, and would like to
>> know a decent wine to take. There will be fried turkey and all those
>> fixings. I'm not a wine drinker at all, but the people there are, so
>> anyone have a suggestion for some decent wine, including the label? TIA
>>
>> Cheri
>>
>>
>
>
> A New Zealand sauvignon blanc or pinot noir.
> We often have Prosecco or gewurtztraminer
> for Thanksgiving dinner.
>
> gloria p

Thanks, I'll be shopping for several this weekend.

Cheri

In article >,
"Cheri" > wrote:

> I don't like wine at all, but thank you for the suggestions.

Me neither. Shock them with a case of Dos Equis and a dozen limes.
Novelty is the spice of life, don't cha know. They'll remember it.
It's better to be notorious than not remembered at all.

leo

"Leonard Blaisdell" > wrote in message
...
> In article >,
> "Cheri" > wrote:
>
>> I don't like wine at all, but thank you for the suggestions.
>
> Me neither. Shock them with a case of Dos Equis and a dozen limes.
> Novelty is the spice of life, don't cha know. They'll remember it.
> It's better to be notorious than not remembered at all.
>
> leo

I could do that, though I prefer Modelo with a bit of Rose's Lime Juice in
the bottom of the glass, and lots of salt on the rim of the frozen glass.

Cheri

On Nov 17, 2:08*pm, sf > wrote:
> On Thu, 17 Nov 2011 14:34:17 -0700, Pennyaline
>
> > wrote:
> > On 11/17/2011 10:59 AM, spamtrap1888 wrote:
>
> > > Further, are you sure that they will serve your wine with the meal? We
> > > have French friends who assume that any wine we bring is a gift, which
> > > they put away for their later enjoyment. They have planned the meal,
> > > including the wine.
>
> > That's an excellent point. If they asked you to bring wine, they're
> > likely going to serve it with the meal and it would be appropriate for
> > you to ask them what wine they want. Otherwise, it's probably already
> > taken care of.
>
> Somehow, I got the idea she had volunteered to bring the wine for
> dinner. *My bad.
>

"The wine" could be quite a commitment. For a Thanksgiving dinner get-
together where wine is the only alcohol I would estimate one bottle
per person.

On Thu, 17 Nov 2011 22:42:03 -0800 (PST), spamtrap1888
> wrote:

> On Nov 17, 2:08*pm, sf > wrote:
> >
> > Somehow, I got the idea she had volunteered to bring the wine for
> > dinner. *My bad.
> >
>
> "The wine" could be quite a commitment. For a Thanksgiving dinner get-
> together where wine is the only alcohol I would estimate one bottle
> per person.

What host says "bring the wine" and has no back up? I'm not making
any guesses, but if it's a small gathering and the others drink as
much wine as she does - she doesn't need to bring much. If they
aren't teetotalers, they might be hard liquor or beer drinkers and
telling a guest to bring a bottle of wine is a social convention to
make them feel like they've contributed something to the meal.

--
Food is an important part of a balanced diet.

On Thu, 17 Nov 2011 22:32:29 -0800, "Cheri" >
wrote:

> I could do that, though I prefer Modelo with a bit of Rose's Lime Juice in
> the bottom of the glass, and lots of salt on the rim of the frozen glass.

Negra Modelo is my favorite beer when I eat "south of the boarder",
but use I use real lime with it.

--
Food is an important part of a balanced diet.

On 2011-11-17, Pennyaline > wrote:

> For a white, avoid Chardonnay of any pedigree. Think lighter.

California chards, perhaps. French Chadonnay's can be quite light. I
prefer the white Bugundies. A Louis Jadot Pouilly-Fuisse can be light
and easy to find in the US. I can even buy it here, in Where? CO.

nb

--
vi ....the heart of evil!

On 2011-11-17, Christine Dabney > wrote:

> Friends of mine are bringing champagne since we all love it. Now
> trying to think of a starter that might be a good foil for it.

A dry light seafood something.

nb

On 11/18/2011 8:59 AM, sf wrote:
> On Thu, 17 Nov 2011 22:32:29 -0800, >
> wrote:
>
>> I could do that, though I prefer Modelo with a bit of Rose's Lime Juice in
>> the bottom of the glass, and lots of salt on the rim of the frozen glass.
>
> Negra Modelo is my favorite beer when I eat "south of the boarder",
> but use I use real lime with it.
>

I'm not sure what what is the real Mexican custom but I've only had lime
with light colored lagers. You can buy lagers pre-flavored with lime. Is
one of them called Tequiza? However, Negra Modelo is my favorite
Mexican beer too and I don't use lime with it as I would with Modelo
Especial.

--


James Silverton, Potomac

I'm *not*

On 2011-11-18, James Silverton > wrote:

> I'm not sure what what is the real Mexican custom but I've only had lime
> with light colored lagers. You can buy lagers pre-flavored with lime. Is
> one of them called Tequiza? However, Negra Modelo is my favorite
> Mexican beer too and I don't use lime with it as I would with Modelo
> Especial.

I always figured it to be a cheap marketing gimmick. Besides, Mexican
canoe beers need all the flavor help they can get. I've also seen
lemons dropped in draft German wheat beers.

It's all pretty pointless, cuz well brewed quality beer, specially
ales, pale ales, and IPAs, all have plenty of natural citrus flavor,
from lemony to orange to grapefruit. It's the use of particular hops
and yeasts that determine this. Since canoe beers like Corona use
rice and corn and sugar instead of real beer ingredients, you get no
natural flavors.

Regardless, I doubt the lime was added to enhance flavor. I recall
when Corona became popular. It appeared at all the yuppie bars in
Silicon Valley, almost overnight, and that lame lime wedge was de
rigueur. I've never seen a lime wedge in a beer served at a real
mexican resaurant, specially in a good beer like Negra Modelo.
Blasphemy!

nb

On Wed, 16 Nov 2011 20:15:01 -0600, zxcvbob > wrote:

>Georg deBeauf Beaujolais, in the festive-labeled bottle. (it will be
>this year's grapes, which seems fitting to me, plus it goes pretty well
>with turkey)
>
>For a white wine, maybe an Australian Chardonnay; they make some nice
>ones that are not oaked.

The most frequently recommended pairings for turkey are pinot noir (red) or a
gewurtztraminer (white).

But turkey is a difficult beastie, so I'd bag the wine, and go with Anchor Steam
or Chimay Grand Cru (blue).

-- Larry

"sf" > wrote in message
...
> On Thu, 17 Nov 2011 22:42:03 -0800 (PST), spamtrap1888
> > wrote:
>
>> On Nov 17, 2:08 pm, sf > wrote:
>> >
>> > Somehow, I got the idea she had volunteered to bring the wine for
>> > dinner. My bad.
>> >
>>
>> "The wine" could be quite a commitment. For a Thanksgiving dinner get-
>> together where wine is the only alcohol I would estimate one bottle
>> per person.
>
> What host says "bring the wine" and has no back up? I'm not making
> any guesses, but if it's a small gathering and the others drink as
> much wine as she does - she doesn't need to bring much. If they
> aren't teetotalers, they might be hard liquor or beer drinkers and
> telling a guest to bring a bottle of wine is a social convention to
> make them feel like they've contributed something to the meal.

Nobody told me to bring wine, and I didn't volunteer to bring wine. I'm
bringing dessert and rolls/bread, but I want to bring wine, maybe four
different kinds as a hostess gift since they are wine drinkers, not really
caring if they drink it then or not. They can re-gift if they don't like it.
LOL

Cheri

On 11/18/2011 7:22 AM, notbob wrote:
> On 2011-11-17, > wrote:
>
>> For a white, avoid Chardonnay of any pedigree. Think lighter.
>
> California chards, perhaps. French Chadonnay's can be quite light. I
> prefer the white Bugundies. A Louis Jadot Pouilly-Fuisse can be light
> and easy to find in the US. I can even buy it here, in Where? CO.

I can't stand California Chardonnays--too big, too buttery. I love the
white Burgundies, a group to which French Chardonnays belong, as does
Pouilly-Fuisse. They are lovely and light, and much like drinking
Champagne without the bubbles (and without the Pinot noir, as well). I
can find a fair assortment of French Chards and white Burgundies here in
Utah, which considering the advanced TIAD rampant in the tea-totalling
Utah DABC, is saying something!

On 11/18/2011 9:21 AM, wrote:

> The most frequently recommended pairings for turkey are pinot noir (red) or a
> gewurtztraminer (white).

I've always found Gewurztraminer to be too much for Thanksgiving dinner.
It has far to much of its own personality and tends to take over and
start arguments with the rest of the meal. Pinot noir will always mind
its manners.