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

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
>
>

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
> >
> >
>
>

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
> >
> >
>
>

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
> >
> >
>
>

Al wrote:
> 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
>
Hi Al,
First, let me qualify my response by saying we always have a traditionally
bland Thanksgiving supper. We would like to try turkey on the grill,
but my wife's siblings wouldn't be very receptive. That considered,
we usually have an inexpensive Riesling that non-wine drinkers always
enjoy. For a few of our more wine savy guests, we'll be serving several
Pinot Noirs (recommended by the folks in this NG) - Argyle, Artesa, La Crema,
and of course, Rex Goliath 47 lb. Rooster. We'll also put out a Cline Ancient
Vines Zinfandel (for me and a few others).

My mouth is already watering - more for the wine than the turkey. :-)

Dick R.

On Wed, 10 Nov 2004 04:23:13 GMT, "Al" > wrote:

>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!
>
Previous posters have provided some excellent suggestions in response
to this question. There are none that I would quarrel with. One that I
would add would be a good Côtes du Rhone. This is often my default
wine when I have nothing else handy that would seem to work with a
particular dish. Guigal is what I usually have on hand but there are
other good ones as well.

Vino

"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

Dolcetto is always a good match with turkey, as is Chianti.

> "Dick R." > wrote in message
> ...
>
> For a few of our more wine savy guests, we'll be serving several
> Pinot Noirs (recommended by the folks in this NG) - Argyle, Artesa, La
> Crema, and of course, Rex Goliath 47 lb. Rooster.

This Thanksgiving will be my first time trying the Rooster (to go with the
turkey). I'm also bringing a 1982 Ch. Durfort-Vivens and a 1983 Dow Vintage
Port. Always looking forward to seeing what my two brothers will bring.

--
Joe Giorgianni
TheWho.org

"This guitar has seconds to live" Posters

I would like to thank everybody for your excellent suggestions. I believe I
can start shp around now.

"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
>
>

Although I'm not the original poster of the request for suggestions, I just
wanted to add my thanks to everyone as well! Great information!


"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
>
>

On 2004-11-10, Dick R. > wrote:
> Hi Al,
> First, let me qualify my response by saying we always have a traditionally
> bland Thanksgiving supper. We would like to try turkey on the grill,
> but my wife's siblings wouldn't be very receptive. That considered,

Haha, I hear that. I've been trying for years to get the rest of my family to
go for lamb at Christmas. Unfortunately, it's always the same "traditionally
bland Thanksgiving" turkey even for Christmas. Sometimes with Ham thrown in.

happy eating,
K


--
In vino veritas
http://openwine.net

On 2004-11-10, Dick R. > wrote:
> Hi Al,
> First, let me qualify my response by saying we always have a traditionally
> bland Thanksgiving supper. We would like to try turkey on the grill,
> but my wife's siblings wouldn't be very receptive. That considered,

Haha, I hear that. I've been trying for years to get the rest of my family to
go for lamb at Christmas. Unfortunately, it's always the same "traditionally
bland Thanksgiving" turkey even for Christmas. Sometimes with Ham thrown in.

happy eating,
K


--
In vino veritas
http://openwine.net

patrickrj wrote:
> Mike:
>
> I agree with you about some of the Hormone Probed Monster Turkeys.
> We usually order an organic bird. They are leaner and quite a bit smaller
> around the 12 to 14 pounds or 6 to 6.5 Kg. and they are much more
> flavourfull and tender. My wife and I are a little more than concerned about
> the hormones and other steroids being fed to livestock. It could affect the
> wine.(little humour). I know several grape growers who are very careful
> about what goes on their soils and plants. They maintain if you poison the
> soil, you poison the wine, and those who drink it. Why do not more people
> think that way.

Many people *do* think that way, Bob. Organic agriculture is the
fastest-growing segment of the agriculture business today. Biodynamic
winemaking is becoming quite common on both sides of the Atlantic, and
organic farming is even more widespread in viticulture. Even here in
the middle of Indiana, no one's idea of a trend-setting region, there
are two organic groceries and the local supermarkets stock organic
produce, organic dairy items and have an "organic" section in one corner
of the store.

Mark Lipton

Mark

Mark,

Nice to hearabout the growth in organic agriculture. We are about to get an
All Foods store here in Oakville in the next month or so. It is under
construction. it is a Texas based organic grocery chain. Almost all of our
grocery chains around the Greater Toronto Area have an organic section. We
take advantage. We belong to a local Alternatives co-op organic store. My
wife introduced me to organic foods while we were dating about 8 years ago.
We have been married 6.5 years now. If you read other parts of this news
group you will see that I am in my 60s. You probably already know from last
week I drive an Outback made in your State. It is my second one. They are
great!

Take care

Bob Patrick


"Mark Lipton" > wrote in message
...
> patrickrj wrote:
> > Mike:
> >
> > I agree with you about some of the Hormone Probed Monster Turkeys.
> > We usually order an organic bird. They are leaner and quite a bit
smaller
> > around the 12 to 14 pounds or 6 to 6.5 Kg. and they are much more
> > flavourfull and tender. My wife and I are a little more than concerned
about
> > the hormones and other steroids being fed to livestock. It could affect
the
> > wine.(little humour). I know several grape growers who are very careful
> > about what goes on their soils and plants. They maintain if you poison
the
> > soil, you poison the wine, and those who drink it. Why do not more
people
> > think that way.
>
> Many people *do* think that way, Bob. Organic agriculture is the
> fastest-growing segment of the agriculture business today. Biodynamic
> winemaking is becoming quite common on both sides of the Atlantic, and
> organic farming is even more widespread in viticulture. Even here in
> the middle of Indiana, no one's idea of a trend-setting region, there
> are two organic groceries and the local supermarkets stock organic
> produce, organic dairy items and have an "organic" section in one corner
> of the store.
>
> Mark Lipton
>
> Mark

Mark,

Nice to hearabout the growth in organic agriculture. We are about to get an
All Foods store here in Oakville in the next month or so. It is under
construction. it is a Texas based organic grocery chain. Almost all of our
grocery chains around the Greater Toronto Area have an organic section. We
take advantage. We belong to a local Alternatives co-op organic store. My
wife introduced me to organic foods while we were dating about 8 years ago.
We have been married 6.5 years now. If you read other parts of this news
group you will see that I am in my 60s. You probably already know from last
week I drive an Outback made in your State. It is my second one. They are
great!

Take care

Bob Patrick


"Mark Lipton" > wrote in message
...
> patrickrj wrote:
> > Mike:
> >
> > I agree with you about some of the Hormone Probed Monster Turkeys.
> > We usually order an organic bird. They are leaner and quite a bit
smaller
> > around the 12 to 14 pounds or 6 to 6.5 Kg. and they are much more
> > flavourfull and tender. My wife and I are a little more than concerned
about
> > the hormones and other steroids being fed to livestock. It could affect
the
> > wine.(little humour). I know several grape growers who are very careful
> > about what goes on their soils and plants. They maintain if you poison
the
> > soil, you poison the wine, and those who drink it. Why do not more
people
> > think that way.
>
> Many people *do* think that way, Bob. Organic agriculture is the
> fastest-growing segment of the agriculture business today. Biodynamic
> winemaking is becoming quite common on both sides of the Atlantic, and
> organic farming is even more widespread in viticulture. Even here in
> the middle of Indiana, no one's idea of a trend-setting region, there
> are two organic groceries and the local supermarkets stock organic
> produce, organic dairy items and have an "organic" section in one corner
> of the store.
>
> Mark Lipton
>
> Mark