Comments on: Thanksgiving wine open thread

By: Marie

Marie — Tue, 30 Nov 2010 21:30:20 +0000

Thanksgiving at my place is an all-day cheesy movie fest along with the culinary debauchery, so the potables started early as well with Chimay Red Label with the appetizers.

For the meal I opened an off-dry Riesling, a Russian River Chard, and a Beaujolais-Villages (plus sparkling cherry juice for the non-drinkers). Classic roast turkey, no horrid marshmallow monstrosities; I had a pour of each bottle and they all seemed to pair just fine.

An absolutely stellar cane-cut Barossa Semillon about blew our minds with the dessert. Plus there were a few selected single-malts on hand for with the coffee and tea afterward.

I had two 750s of each wine for 9 of us and never touched any of the second bottles (O darn! More for me).

Now I’m just thankful to still fit into my work clothes…

By: Dr. Vino

Dr. Vino — Sat, 27 Nov 2010 19:11:22 +0000

Thanks, Peter!

And thanks, Laurie, for the fodder for discussion!

I made it into a separate post here:
http://bit.ly/dWgfe8

By: Peter

Peter — Sat, 27 Nov 2010 18:31:27 +0000

Dr. – Your comments to Laurie were the essence of diplomacy – let the provider enjoy their moment while still offering an alternative to those who wish.
Also second your comment regarding diversity of bottles at an event. For Thanksgiving we enjoyed a Montinore Pinot Gris 08, a La Spinetta Vermentino 09, an Ecard Santenay 06, a cc: Napa Cab Sauv 07 from Betts & Scholl, and a Chateau Rahoul Graves 82. No worry about finishing every bottle, but wonderful to try the range of wine against the range of food tastes, and all bottles were under $25, most under $20.

By: Daniel

Daniel — Sat, 27 Nov 2010 18:22:06 +0000

Laurie

I think you use the moment as a teachable one.

Many people at the table may not like the wine as much as they ought to.

They should be aware that the wine is flawed. In addition, maybe the person who brought the wine can get a refund from their wine merchant.

By: Corked wine etiquette [reader mail] | Dr Vino's wine blog

Corked wine etiquette [reader mail] | Dr Vino's wine blog — Sat, 27 Nov 2010 17:57:15 +0000

[...] comments: Would love to start a conversation on Thanksgiving wine etiquette. What do you do when a guest [...]

By: Laurie

Laurie — Sat, 27 Nov 2010 01:13:03 +0000

Would love to start a conversation on Thanksgiving wine etiquette. What do you do when a guest brings a wine to dinner telling you it is special large format bottle, given by friends, saved for the occassion? Although I didn’t mind pouring the wine (quite different from what I would usually pair with the meal), the wine was corked and my husband and I seemed to be the only ones who noticed. Can I point out that it is corked and suggest that we open my wine, or do I have to grin and bear it?

By: BIOVINUM

BIOVINUM — Thu, 25 Nov 2010 16:37:11 +0000

I love the photo.
May I copy it for a story in my blog?

By: Marco Romano

Marco Romano — Thu, 25 Nov 2010 16:23:33 +0000

small bone-in pork roast marinated for 2 days in white vermouth, sherry vinegar, fresh herbs, garlic, onions, carrots then grilled over charcoal
Garlic mashed potatoes

With temps in the 30′s, it’ll be Duval-Leroy and moving on to one or more of the following: Turley or Elyse Zin, Termes Toro, Allegrini Amarone…

By: Jacob

Jacob — Thu, 25 Nov 2010 08:37:30 +0000

Thanksgiving! There are lots of appetizers such as dark turkey meat, mashed potatoes, yams, herb-filled stuffing and cranberry relish. Absolutely wine, I like sparkling wine. It have to be served!

By: Jacy

Jacy — Tue, 23 Nov 2010 23:09:56 +0000

I love that photo of the turkey! It’s like pleading to people not to kill their kinds so they would have a festive Thanksgiving. Anyhow, I think that I don’t mind what would be served on the table as long as there is good wine to drink.

By: gdfo

gdfo — Tue, 23 Nov 2010 15:52:33 +0000

OK. I am glad to see people picking Beaujolais.
It does go well with many of the dishes.

But for me it really depends on the side dishes also, not just the Turkey.
What kind of stuffing?
What kinds of casseroles? Etc…

I have served everything from light german wines to low tannic soft reds. I have never heard any one complain about the food/wine pairings when I did this.

Serve what you like, but my preferrence would not include heavy reds at all. If you insist on serving a special heavier red, serve a small ammount with cheese after the main courses or maybe a special Cab or Zin with Chocolate (dark) cake.

By: Leon

Leon — Tue, 23 Nov 2010 10:08:44 +0000

As like on other festive day, on thanksgiving I would dish up the excellent Spätburgunder (Pinot Noire) of our region in soutwestern Germany. It has a full-bodied and fruity taste and is comparatively cheap for the very good taste you get for the price (around 7 to 10 € per bottle).

By: Casey

Casey — Tue, 23 Nov 2010 04:57:58 +0000

Every year we go to my in laws. For me it is far more about the wine than anything else. They are Italian and dig food, but for weeks prior to the big day I start asking my wife “what do you think your dad will open on thanksgiving?” He is the person who got me interested in wine almost 11 years ago and he knows I love pinot. The same favorites usually show up year after year; Martinelli, Flowers, Etude, Turley, Dehlinger.

We go through a LOT of bottles, typically 2 per person and everybody sleeps there, nobody drives.

By: Tom

Tom — Tue, 23 Nov 2010 03:43:41 +0000

One of my favorites for red is a Cru Beaujolais, but this year I am going with a Cleto Chiarli “Enrico Cialdini” Grasparossa di Castelvetro” (real lambrusco). Dry, frothy, briar-like scent, spice, modest alc.

One of my most consistent whites has been a German gewurztraminer like Fitz-Ritter. Not sweet like domestics and less dry and bitter than some Alsacians.

However, as mentioned by another here, I’m going to add as a twist, a Belgian ale, either the Fantome La Dalmatienne or La Chouffe.

A sure hit in the past for a sparkler is a Bugey-Cerdon such as Renardat-Fache from the Jura. Mostly a Gamay-Poulsard blend, this lightly charged, lightly sweet red sparkler is so good and only about 7% alc. Sanity now!, as Frank Costanza would say.

If there were more people at the able I’d add a pineau d’aunis from the Touraine. Maybe with leftovers.

By: Dr. Vino

Dr. Vino — Mon, 22 Nov 2010 19:51:02 +0000

Do any of the beer drinkers find beer too filling with this calorific meal?

Blake – yes, rose can work well.

@Christine – yes, add more for football viewing!

@Damien – good luck with your Ironman Triathlon–impressive!

@Michael – sounds like great selections. Congratulations on the new arrival!

The first Thanksgiving meal consisted of “fowle” and “Deere.” So who’s having venison? http://bit.ly/97Ou0f