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
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

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

Ed Rasimus wrote:

> 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.

Bingo. When someone asks me "what wine will go with <x> meal?", I
always think inclusively, not exclusively.

The rules just aren't that strict, in reality, and perhaps have
more to do with the *style* of a wine than the specific varietals
or region. For example, the dismissal of Zinfandel is not based
on the varietal - it's based on the style that most mid/upper-scale
Zinfandels are crafted in. A $10 Zinfandel is often lighter,
moderate in alcohol, and simply more food friendly than the
more expensive ones. While I don't think of sipping Gnarly Head
Zin for sheer pleasure, it's an outstanding table red for Thanksgiving.

In fact, I've said it before, and it bears repeating here; for
Thanksgiving, a lot of wines will work great if you don't spend
more than $10-$12. At this price point, you'll tend to avoid
the huge, high-alcohol, flashy wines that just don't work well,
and varietal/region choice will be less critical. A Cline Syrah,
a Jacob's Creek Cabernet Sauvignon, hell, even a Smoking Loon
Pinot Noir will work just fine.

The same is true for white wines; less expensive likely means
it's more flexible at the Thanksgiving table.

Dana

On Thu, 15 Nov 2007 11:19:08 -0800, Dana Myers >
wrote:

> A Cline Syrah,
>a Jacob's Creek Cabernet Sauvignon, hell, even a Smoking Loon
>Pinot Noir will work just fine.

>Dana

Coincidentally my local grocery store had a sale on Smoking Loon wines
last week and I got my first exposure to the brand. At $7/bottle
marked down from $12, the Smoking Loon Pinot Noir was surprisingly
drinkable.

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

In article >,
Mark Lipton > wrote:

> 14

I always put out a selection to try to pleas all palates. My primary is
Prosecco but I also put out a Crus Beaujolais and a Chardonnay as well.

Ed Rasimus wrote:
> On Thu, 15 Nov 2007 11:19:08 -0800, Dana Myers >
> wrote:
>
>> A Cline Syrah,
>> a Jacob's Creek Cabernet Sauvignon, hell, even a Smoking Loon
>> Pinot Noir will work just fine.
>
>> Dana
>
> Coincidentally my local grocery store had a sale on Smoking Loon wines
> last week and I got my first exposure to the brand. At $7/bottle
> marked down from $12, the Smoking Loon Pinot Noir was surprisingly
> drinkable.

My first exposure to Smoking Loon was in making coq au vin,
I was looking for a cheap PN at the grocery. Smoking Loon was
marked down to $6 or $7 (from $12), so I got a couple of bottles.
I, too, was surprised at how drinkable it is.

Dana

Ed Rasimus wrote:
<snip>
>
> 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...
>
What wines to serve is a very important topic for folks who might be
hosting their first Thanksgiving dinner. For us, Thanksgiving dinner at
our house has been a family tradition for many years. We've discovered
that Pinot Noir, Riesling, Zinfandel, a few bottles of Guinness
and some "lite" beer have worked quite well.
BTW Ed: Remember a few years ago when Rex Goliath 47lb PN was the talk
of the town? Seems to me you purchased a "few" bottles. Me too!

Take care and have a Happy Thanksgiving,
Dick R.

On Thu, 15 Nov 2007 15:59:12 -0600, "Dick R." > wrote:

>BTW Ed: Remember a few years ago when Rex Goliath 47lb PN was the talk
>of the town? Seems to me you purchased a "few" bottles. Me too!
>
>Take care and have a Happy Thanksgiving,
>Dick R.

More like a couple of hundred bottles of RG in all the varietal
incarnations.

I think Smoking Loon is this year's Rex for me...

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

Ed Rasimus wrote:
> On Thu, 15 Nov 2007 15:59:12 -0600, "Dick R." > wrote:
>
>>BTW Ed: Remember a few years ago when Rex Goliath 47lb PN was the talk
>>of the town? Seems to me you purchased a "few" bottles. Me too!
>>
>>Take care and have a Happy Thanksgiving,
>>Dick R.
>
> More like a couple of hundred bottles of RG in all the varietal
> incarnations.
>
> I think Smoking Loon is this year's Rex for me...
>
Hey Ed,
Thanks for the tip on Smoking Loon. I'll try more than a few bottles.
With all the kids, grandkids, friends, relatives, etc. we'll have
several turkey days this year!
Dick R.

On Nov 15, 2:10�pm, Ed Rasimus > wrote:
> 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

Certainly not all the players ignored idea of American wines, as they
were half the choices.

Certainly one should start with what you like. As we said in FAQ for
this group, "No match will be successful if you don't like the wine. "

As to matching, considering the variety of dishes at my family's
table, nothing would match with everything, and virtually nothing
would clash with everything.

I still think best ideas for my tastes are a slightly off-dry white,
and a lighter red. Both with good acidity. But if Turley zins and
Newton Chardonnay float your boat, enjoy!

I will say while I like Lopez Heredia Gravonia, it wouldn't be my
choice for T'giving.

On Nov 18, 5:10�am, Mike Tommasi > wrote:
> DaleW wrote:
>
> � > I will say while I like Lopez Heredia Gravonia, it wouldn't be my
>
> > choice for T'giving.
>
> Reminder to all that this is an international newsgroup, so please be
> specific and state "US Thanksgiving", as a sign of respect for any
> canadians here, who celebrated their T'gining a few weeks ago...
>
> :-)))))
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail

Wait, are you saying ultratraditional white Rioja is the wine to match
with poutine?

Mark Lipton > wrote in
:

> 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

I read that the NYT has decided that its free registration was too
restrictive, and is going with registration free access.

It seems to be true. I got in without registering.

Mark Lipton > wrote in
:

> 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

For our part the white side of the equation will be Silver Sage's Grand
Reserve. A gewurtz fermented with sage leaves.

As a product of Oliver, British Columbia, Canada, it's 'American' if by
American you mean the N. American continent. If that doesn't work, too
bad. Same for the purists who proclaim that if anything is in the vat with
the grape juice it aint wine.

I think we'll also include some red wine. Just what I haven't decided yet.

On 2007-11-18 01:10:39 -0800, Mike Tommasi > said:

> DaleW wrote:
> > I will say while I like Lopez Heredia Gravonia, it wouldn't be my
>> choice for T'giving.
>
> Reminder to all that this is an international newsgroup, so please be
> specific and state "US Thanksgiving", as a sign of respect for any
> canadians here, who celebrated their T'gining a few weeks ago...
>
> :-)))))

So, in honor of international harmony, I will be serving a Mystic River
Vinyard Pinot Blanc from Wild Goose Vinyards in the Okanagan Valley at
my Stateside Thanksgiving. Which wine I can no longer afford due to my
fearless leader's "strong dollar" policy...