KICK A$$ BLASTER Posted November 22, 2005 Share Posted November 22, 2005 I was wondering what wines everyone was bringing to their Thanksgiving dinners. My Father-in-Law will have some(four cases) of Beaujolais. But I wanted to bring a red that would be the showstopper of the evening... Any suggestions?? Thanks in advance... Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 22, 2005 Share Posted November 22, 2005 I was wondering what wines everyone was bringing to their Thanksgiving dinners. My Father-in-Law will have some(four cases) of Beaujolais. But I wanted to bring a red that would be the showstopper of the evening... Any suggestions?? Thanks in advance... 1166182[/snapback] If you have to match to a turkey dinner, Pinot is the only red to take IMO. If you're looking for a wine to drink before dinner, you have a lot more possibilities. Quote Link to comment Share on other sites More sharing options...
twiley Posted November 22, 2005 Share Posted November 22, 2005 If you have to match to a turkey dinner, Pinot is the only red to take IMO. If you're looking for a wine to drink before dinner, you have a lot more possibilities. 1166199[/snapback] Imagine that, you recommending a Pinot. Quote Link to comment Share on other sites More sharing options...
KICK A$$ BLASTER Posted November 22, 2005 Author Share Posted November 22, 2005 Actually I'm kind of looking for both. I have two bottles of Patz & Hall Pinot in my cellar. But what else?? I have some nice Chianti's, and a bottle of Grange, but that isn't going to drank this week... Thanks for the reply... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 22, 2005 Share Posted November 22, 2005 honestly a bouejoulais is not a bad pairing for turkey....pinot, merlot, chard will do ok too. Quote Link to comment Share on other sites More sharing options...
wiegie Posted November 22, 2005 Share Posted November 22, 2005 Wasn't zinfandel traditionally considered the American wine to go with the American Holiday? (At least until they finally figured out that it really comes from Croatia.) Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted November 22, 2005 Share Posted November 22, 2005 A split of 95 Salon to start A few bottles of Peter Michael La Carriere 02 A bottle of Gunderloch Jean Baptiste Kabinett Reisling 01 1 bottle 99 Blankiet, for the wife who hates white wine For the dessert course a 97 Dolce I'll probably start drinking around 6:30 A.M. when I get up to start cookin' Happy Thanksgiving!!! Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 22, 2005 Share Posted November 22, 2005 Imagine that, you recommending a Pinot. 1166208[/snapback] I'm cooking so the wines are being brought to me. I'm a little concerned. I will use Pinot in cooking....and will drink the remainder of the bottle. Other than that, I have no idea what I'll be drinking. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 22, 2005 Share Posted November 22, 2005 There are actually plenty of good turkey wines besides Pinot. One often overlooked option is a Crianza level Rioja (Tempranillo from spain). In fact, you could slip many into a blind tasting of pinots and nobody would be the wiser. They're also usually great values. Pretty good ones on the cheap side of $10 and verrry tasty ones on the other side. Grenache based wines like Cotes du Rhone tend to work also. Ones with a lot of Syrah or Mourvedre in the blend can be a little big but those are rather uncommon. Vaqueyras (sp?), Gigondas, and Lirac are a few appelations that are primarily or entirely grenache. Moving up the fanciness ladder, Chateau Neuf du Pape is a fine choice provided it's not one of the big boys like Beaucastel. Aussie Grenache can be a little big but not always. Of course, if you're not a fan of Beaujolais Nouveau, you can always go with a normally fermented one. They're a bit bigger and don't smell like bananas. Look for Fleurie, Morgon, Moulin a Vent, and... oh sht, I forgot the other villages. Your Chianti can be a nice match, old school versions often share the weight, high acidity and cherry fruits found in pinots and tend to work with the same foods. Remember the roasted nature of the bird allow a bigger wine than typically works with poultry. At this point, I'm not sure what we'll be bringing. Quote Link to comment Share on other sites More sharing options...
Rebellab Posted November 22, 2005 Share Posted November 22, 2005 I am cooking as well, but the people that bring the wine just returned from Napa. I am excited to see what they bring. Quote Link to comment Share on other sites More sharing options...
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