Wine Pairings for Turkey Day?

**Danno** · 11-22-2006, 05:32 PM

Originally Posted by MakersTeleMark

Montes malbec Reserve or the Trapiche malbec (it's Argentinian). Either may overpower a turkey, but are solid. Also, the cabs from that area are phenomenal.

Second on the Trapiche. Great winemakers.

**Lewis Black** · 11-22-2006, 05:54 PM

I prefer NyQuil over wine.

**MrDirt** · 11-22-2006, 06:12 PM

**cj001f** · 11-22-2006, 06:16 PM

Bodegas Norton & Weinert produce some good Malbecs as well.

Some NZ Sauvignon Blancs maybe? A nice, NONOAKY Chardonnay?

**iskibc** · 11-22-2006, 06:21 PM

Miller High Life is what's being served at my house.

Stepped it up a bit and bought the holiday edition gift pack and got two MHL pints with my case purchase.

**cantunamunch** · 11-22-2006, 06:27 PM

Originally Posted by cj001f

Bodegas Norton & Weinert produce some good Malbecs as well.

Altos las Hormigas

For the gravy lovers:

Gruet New Mexico bubbly.

**ill-advised strategy** · 11-22-2006, 06:31 PM

turkey bacon

+

bumwine

=

1 happy yeti man

**MrDirt** · 11-22-2006, 06:41 PM

A timeless classic.

**'boat skier** · 11-22-2006, 07:00 PM

Originally Posted by 4matic

Pinot Noir is for sissy's. Blush wine.. BAH!

A Jordan cab and a Rosenblum zin (or something similar) would be my choice.

Pinot nior is not blush. White Zin is. Pinot Nior is the easiest drinking red. It's not everyone's favorite but it appeals to many.

**The Dad** · 11-23-2006, 01:50 PM

Sorry to be late, but we were driving up to Mammoth.

Whaddid I miss?

Oh, right.

Thanksgiving Wine Pairing Rule No. 1: Avoid oaky wines at all costs. Oak + Turkey = Suck. That means almost any stateside chard or cab is a no-no. Many bigger rhone varietals (shiraz, grenache, etc.) also tend to get copious oak, especially in the new world. But again, this is a winemaking issue rather than a grape issue; some of the above will work, but you'd better be sure first.

Whites: Riesling is a very good choice. Unoaked sauv bls too, e.g. from New Zealand (see Rule #1). I'm serving the 2004 Pine Ridge Chenin Blanc/Viognier blend, guaranteed to make the guests say "huh?" when they look at the bottle, and "mmmmm!" when they drink it.

Roses: Dry roses can be very good with turkey. I'm serving the 2005 Clos Roche Blanche Touraine Pineau d'Aunis Rosé. Pineau d'Aunis is an obscure, nearly extinct variety grown only on one tributary of the Loire (confusingly named le Loir). Haven't had this one, but I paired a different d'Aunis with Thai food last week, and think it should do nicely.

Reds: I'm serving the 1999 Santa Cruz Mountains Vineyard Pinot Noir, relatively mellow at 12.5% alcohol, subtle, and should be drinking nicely right now. For those wanting a heavier wine, I'm also serving the 2002 Domaine de la Noblaie "Les Chiens-Chien," a Chinon (cabernet franc) from the Loire. I have high hopes.

Previous successes have included the Navarro Pinot Gris, N.Z. sauvignon blancs, some really good pinots, and 3-5 year old zins (old enough to mellow a little, young enough to keep their fruit).

Happy Turkey Day!

**powderface** · 11-23-2006, 01:58 PM

Buy couple Colt 45's. Very classy.

**smitchell333** · 11-23-2006, 02:59 PM

Hey - any Bordeaux expertise here? I need some help choosing the bottle to bring to dinner.

Only have two Bordeaux that I think might be worthy of a special occasion.
Which is better?:

- Chateau Cormeil Figear St Emillion Grand Cru 1996
- Chateau Dulac - St Julien Grand Vin 1995