I know this is probably an old topic but I was curious
what you guys are going to choose to drink for thanksgiving.

The meal I will be drinking it with will be a very typical,
traditional american thanksgiving dinner; turkey, stuffing,
pies, cranberry sauce, rolls, blah blah blah....

I was thinking that perhaps there are so many different
pallates and different tastes in a thanksgiving meal that
perhaps different whites & reds will be called for?

Clint

I found that a nice Riesling goes well with Turkey. Real well.


"Clint" <rattlehead at computron dot net> wrote in message
...
> I know this is probably an old topic but I was curious
> what you guys are going to choose to drink for thanksgiving.
>
> The meal I will be drinking it with will be a very typical,
> traditional american thanksgiving dinner; turkey, stuffing,
> pies, cranberry sauce, rolls, blah blah blah....
>
> I was thinking that perhaps there are so many different
> pallates and different tastes in a thanksgiving meal that
> perhaps different whites & reds will be called for?
>
> Clint
>
>
>

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.

Tom In CTown


"dick" > wrote in message
ink.net...
> I found that a nice Riesling goes well with Turkey. Real well.
>
>
> "Clint" <rattlehead at computron dot net> wrote in message
> ...
> > I know this is probably an old topic but I was curious
> > what you guys are going to choose to drink for thanksgiving.
> >
> > The meal I will be drinking it with will be a very typical,
> > traditional american thanksgiving dinner; turkey, stuffing,
> > pies, cranberry sauce, rolls, blah blah blah....
> >
> > I was thinking that perhaps there are so many different
> > pallates and different tastes in a thanksgiving meal that
> > perhaps different whites & reds will be called for?
> >
> > Clint
> >
> >
> >
>
>

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

"Dana Myers" > wrote in message
news
>
> but I'd open a few
> fruit-forward Pinot Noirs for the red drinkers... and not
> serve cranberry sauce :-)

That was what I was kinda leaning towards.. most poultry as
well as pork usually wind up with a pinot noir pairing from me.
I'm sure I can find one that will suit the palatte of the rest of
those eating with me who do drink wine, so I may opt for that.

Clint

what style of Vouvrey?

"Thomas Hornikel" > wrote in message
...
> 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.
>
> Tom In CTown
>
>
> "dick" > wrote in message
> ink.net...
> > I found that a nice Riesling goes well with Turkey. Real well.
> >
> >
> > "Clint" <rattlehead at computron dot net> wrote in message
> > ...
> > > I know this is probably an old topic but I was curious
> > > what you guys are going to choose to drink for thanksgiving.
> > >
> > > The meal I will be drinking it with will be a very typical,
> > > traditional american thanksgiving dinner; turkey, stuffing,
> > > pies, cranberry sauce, rolls, blah blah blah....
> > >
> > > I was thinking that perhaps there are so many different
> > > pallates and different tastes in a thanksgiving meal that
> > > perhaps different whites & reds will be called for?
> > >
> > > Clint
> > >
> > >
> > >
> >
> >
>
>




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"Clint" <rattlehead at computron dot net> wrote in message
...
> I know this is probably an old topic but I was curious
> what you guys are going to choose to drink for thanksgiving.
>
> The meal I will be drinking it with will be a very typical,
> traditional american thanksgiving dinner; turkey, stuffing,
> pies, cranberry sauce, rolls, blah blah blah....
>
> I was thinking that perhaps there are so many different
> pallates and different tastes in a thanksgiving meal that
> perhaps different whites & reds will be called for?
>
I grew up in a family with a closet French background. My eighty-seven
year old Dad's people were all from Nantes and Marseilles via Canada, but he
never talked about them until the last three years. He did insist, however,
that we had rose every year, which became my emotional association with
Thanksgiving wine. Unfortunately, it was always Mateus, so the association
wasn't that hot.

When I actually lived in France some years later, my French hosts produced a
Grenoble notion of American Thanksgiving dinner for me, and they elected
(without prompting on my part) to serve a very nice Tavel with the meal.
That's what I have each year now.

I try to drink American on Turkey day, OR or CA Pinots. Also, what kind of
meal are you cooking - creamed onions and giblet gravy can stand up to even
bigger reds - light to mid-weight Zins perhaps. Last year I served a
tastyVigonier from EXP, and a very tasty artisanal hard cider from Farnum
Hill Ciders http://www.farnumhillciders.com/ -absolutely delicious.

Finally, there is the question of numbers - dinner for 6 or 26? I'm not
opening the good stuff for 14 adults, 2/3rds of whom could care less what
they are drinking.

">

"CNolen" > wrote in message
...
> I try to drink American on Turkey day, OR or CA Pinots. Also, what kind of
> meal are you cooking - creamed onions and giblet gravy can stand up to
even
> bigger reds - light to mid-weight Zins perhaps. Last year I served a
> tastyVigonier from EXP, and a very tasty artisanal hard cider from Farnum
> Hill Ciders http://www.farnumhillciders.com/ -absolutely delicious.
>
> Finally, there is the question of numbers - dinner for 6 or 26? I'm not
> opening the good stuff for 14 adults, 2/3rds of whom could care less what
> they are drinking.
>
Both excellent points. The hard cider we drink in the NW is from Westcott
Bay, although I doubt it would go as well with orange/rose wine candied yams
and celery root cream puree as well as the rose does. The stuffing at our
house changes every year, but generally has onions, sage, and chestnuts in
it.

My preferences:

Red- Pinot Noir, Zinfanfel, Gamay.
White: Riesling, Chenin.

To cope with a variety of food, I'd not choose any wine that was low-acid. And
personally would choose the white wine to have a little residual sugar.

This year our table will include some pesce-vegetarians. My family has usually
done 2 main courses (turkey and ham), with lots of sides. This year we'll
probably do turkey and salmon, or turkey and a mushroom-based main course. I'm
leaning towards Pinot (Lafarge Clos du Chteau des Ducs for an offyear, St
Innocent 7 Springs or Patricia Green 4 Winds), though I might put out a Zin, a
Fleurie, or something too. Probably a German Kabinett or a Vouvray as a white.


Dale

Dale Williams
Drop "damnspam" to reply

Clint <rattlehead at computron dot net> wrote:
: I know this is probably an old topic but I was curious
: what you guys are going to choose to drink for thanksgiving.

Vendange Tardive Alsatian Pinot Gris

or

a thick zinfandel (Carlisle

or

a lightish, froooty-ish pinot noir or bigger gamay

There! That ought to cover all Thanksgiving basics!
And be sure to have a desert wine (I'd go for a Loire chenin
or German riesling) to settle the stomach afterward. Works
better than Pepto Bismol.

mark S

> wrote in message ...

>
> There! That ought to cover all Thanksgiving basics!
> And be sure to have a desert wine (I'd go for a Loire chenin
> or German riesling) to settle the stomach afterward. Works
> better than Pepto Bismol.
>

Oh, I already have the desert wine covered.... and when I say
desert wine, I really mean fortified; I always opt for
a good port, perhaps one with 10 or 20 years on it. I like
cockburn's tawny, dow boardroom or if i'm trying to save a
few bucks I choose taylor fladgate tawny.... goes deliciously
with any desert, which there will be several; cheesecake, apple
pie, pumpkin pie (of course), and who knows what else.

Clint

In article >, rattleheadatcomputrondotnet
says...
>
>
> wrote in message ...
>
>>
>> There! That ought to cover all Thanksgiving basics!
>> And be sure to have a desert wine (I'd go for a Loire chenin
>> or German riesling) to settle the stomach afterward. Works
>> better than Pepto Bismol.
>>
>
>Oh, I already have the desert wine covered.... and when I say
>desert wine, I really mean fortified; I always opt for
>a good port, perhaps one with 10 or 20 years on it. I like
>cockburn's tawny, dow boardroom or if i'm trying to save a
>few bucks I choose taylor fladgate tawny.... goes deliciously
>with any desert, which there will be several; cheesecake, apple
>pie, pumpkin pie (of course), and who knows what else.
>
>Clint

If one has pecan pie (a tradition in the South), Porto Barros 20yr Tawny is a
wonderful pairing.

I'm at a loss, however, where you consider the Taylor Tawny a Port by which to
save money. Even their 10yr is about twice the Boardroom, and 50%+ the
Cockburn's 20yr. Their best buy, INHO, is the 20yr Tawny for the fullest flavor
and smoothest texture. It beats their own 30 & 40yr in style, grace, and taste
and only gets nudged out for shear snob appeal.

Hunt

"Hunt" > wrote in message
ink.net...

> I'm at a loss, however, where you consider the Taylor Tawny a Port by
which to
> save money. Even their 10yr is about twice the Boardroom, and 50%+ the
> Cockburn's 20yr. Their best buy, INHO, is the 20yr Tawny for the fullest
flavor
> and smoothest texture. It beats their own 30 & 40yr in style, grace, and
taste
> and only gets nudged out for shear snob appeal.
>
> Hunt
>

Oh, let me clarify.... when I speak of the taylor fladgate tawny, i'm not
speaking
of any of the aged (10, 20, 40 yr, etc) ports but just the basic one on the
shelf.
Out of that one and dow's boardroom, I prefer dow's boardroom.

I have had the taylor 20 year (I never buy anything over 20 years because
i'm
told by many that you don't get much for your money past that), and it was
quite good. I don't care very much for the Cockburn's, however, It's good,
mind you, just IMHO not as good as the boardroom or taylor fladgate.

Clint

Hi Clint,
Old, but I think it's always a good topic this time of year.
New wines, new tasting experiences, new suggestions ...
Thanks for starting the thread.

Dick

Clint wrote:
> I know this is probably an old topic but I was curious
> what you guys are going to choose to drink for thanksgiving.
<snip>

"Dick R" > wrote in message ...
> Hi Clint,
> Old, but I think it's always a good topic this time of year.
> New wines, new tasting experiences, new suggestions ...
> Thanks for starting the thread.
>
> Dick
>

>

Oh, definitely; i'm a very traditional & seasonal type of fellow; I will
also be looking
for input for xmas dinner and perhaps new years eve dinner as well.

Clint

Clint wrote:
> "Dick R" > wrote in message ...
>
>>Hi Clint,
>>Old, but I think it's always a good topic this time of year.
>>New wines, new tasting experiences, new suggestions ...
>>Thanks for starting the thread.
>>
> Oh, definitely; i'm a very traditional & seasonal type of fellow; I will
> also be looking
> for input for xmas dinner and perhaps new years eve dinner as well.
>
> Clint
>
Hi Clint,
To recap suggestions (current and from previous years) for Thanksgiving:
Riesling
Zinfandel
Pinot Noir
Chenin Blanc
(quality of wine depends on wine savvy of your guests)

For Christmas:
For us Scandinavians, it's difficult to find a wine match for Swedish
meatballs, pickled herring, potato soup, etc., so we usually heve a
sparkling wine (not to be confused with Champagne). I suppose one
could drink the "real" stuff in a pinch.

For New Years:
Some hors d'oeuvres and a couple of shots of Lemon cello ain't bad for a
start. After that ... be very careful driving home.

Maybe not too much help, but -
Cheers and happy holidays,
Dick

>>I know this is probably an old topic but I was curious
>>what you guys are going to choose to drink for thanksgiving.
>>
>
>Gewurtztraminer. There is no substitute, for turkey & the trimmings.

I would not have a dry Gewurz. Many of the Alsatians are totally dry, and the
strong spice may clash with turkey and trimmings. The Gewurz from Oregon are
softer with a little residual sugar. These would be a better match.

Tom Schellberg

I'll be serving a Ca' De' Medici Lambrusco rosso dolce, low alcohol
slightly sweet sparkling red. A similar bottle went well last year.
Other wines I break out always include German Riesling (yummers).

In article >, rattleheadatcomputrondotnet
says...
>
>I know this is probably an old topic but I was curious
>what you guys are going to choose to drink for thanksgiving.
>
>The meal I will be drinking it with will be a very typical,
>traditional american thanksgiving dinner; turkey, stuffing,
>pies, cranberry sauce, rolls, blah blah blah....
>
>I was thinking that perhaps there are so many different
>pallates and different tastes in a thanksgiving meal that
>perhaps different whites & reds will be called for?
>
>Clint

I was planning on doing a horizontal tasting of all of the Turkey (single
vineyard) Zins from '98.

Actually, 'traminers, Rieslings, Pinot Noirs (depending on need for fruit -
Carneros or Central Coast on one end, or earth notes - OR/WA on the other),
many of the CA Syrahs and of course Zins.

This year we're doing a smoked turkey breast and I'm thinking of a Cote Rotie
or Hermitage - though maybe I should stick to a US wine for a US only holiday.
I'll keep and post TN's with whatever, especially if it works.

Hunt

"Hunt" > wrote in message
ink.net...
> I was planning on doing a horizontal tasting of all of the Turkey (single
> vineyard) Zins from '98.

"_Turkey_ Zins"? That _has_ to be a typo, but it's quite a seasonal one!
;^D

Tom S

In article >,
says...
>
>
>"Hunt" > wrote in message
link.net...
>> I was planning on doing a horizontal tasting of all of the Turkey (single
>> vineyard) Zins from '98.
>
>"_Turkey_ Zins"? That _has_ to be a typo, but it's quite a seasonal one!
>;^D
>
>Tom S

Just a play on a great Zin. I started to use an emoticon, however an earlier
thread lead on. Glad you noticed.
Hunt

Tom S wrote:

> "Hunt" > wrote in message
> ink.net...
> > I was planning on doing a horizontal tasting of all of the Turkey (single
> > vineyard) Zins from '98.
>
> "_Turkey_ Zins"? That _has_ to be a typo, but it's quite a seasonal one!
> ;^D

Hmmpphhh. And *I* thought he'd found an Anatolian source of Crljenak
Kastelanski... :P

Mark Lipton

"Hunt" > wrote in message
ink.net...

> This year we're doing a smoked turkey breast and I'm thinking of a Cote
Rotie
> or Hermitage - though maybe I should stick to a US wine for a US only
holiday.
> I'll keep and post TN's with whatever, especially if it works.
>
> Hunt

I fry my turkeys.... so keep that in mind for the wine pairing suggestions.
I find that
the difference in taste between those and baked turkeys is enough to warrant
a change in wine pairing.

Clint
>