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Thanksgiving Day Wines


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#31 Robert Schonfeld

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Posted 26 November 2002 - 08:26 AM

I was fortunate to get the last three bottles of Jaybee's riesling from Acker Merrall (thanks, Steve). Also got their last three Prum '98, as well as a sancerre and some Ravenswood Zinfandel for those who have to have it.
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#32 MartyL

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Posted 26 November 2002 - 11:30 AM

I'm off to the in-laws for Turkey Day, and I'll be toting a number of things:

A bottle of JJ Christoffel's 2001 Urziger Wurzgarten Riesling Kabinet,
A couple of 2001 German Spatleses to be determined later (Strub, or, if I'm feeling a little lavish, Donnhoff or Schaefer)
A bottle of Gilles Robin's 1999 Crozes Hermitage "Cuvee Alberich Bouvee,"
A bottle of Michel Ogier's 1998 "La Rosine,"
A bottle of Brun's 2000 Beaujolais "l'Ancien" (good idea, Steve),
and a partridge in a pear tree.

My thoughts are that the Spatelesen (and the Christoffel Kabinet, which is really more like a Spatlese in this vintage) should pair well with the sweet accompaniments like the cranberry sauce and sweet potatoes. They also will probably appeal to the people at the table who generally aren't crazy about dry table wines.

I hope the Robin and Ogier will be a nice comparison of Northern Rhone Syrahs. I've only had them separately and not side by side, but both come from lesser appelations right on the cusp of the great ones, and they are both rustic wines that show off the gamey aromatics typical of the region. I hope they'll match well with the rich giblet gravy.

The Brun is what I like to think of as the thinking man's Beaujolais. Its yummy and interesting and should appeal to wine novices and geeks alike. It also costs about $8!

I picked up many of these wines on a recent (and my first) visit to PJ Wines in upper Manhattan (see link below). They have an excellent selection of wines under $20 (all of the wines listed above are in that category) and are well worth a visit. Note that their web inventory may not be up to date. Also, the sales help on the floor is not always that great. Best to know what you are looking for or browse carefully and help yourself.

http://www.pjwine.com/

#33 bushey

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Posted 26 November 2002 - 11:41 AM

I want to go to jaybee's for the wine -- forget whatever else he's serving. :wink: The Selbach Oster is one of my all time favorite white wines and I love chianti, though I haven't had one older than '97 in a while.

We're still undecided about our wines. There will only be three of us drinking (small gathering). I was wine shopping with a friend the other day to put together a case for her mom's birthday and I picked up a few contenders: Thivin Cote de Brouilly, Strub Niersteiner Riesling Kabinett, and Protocolo Tinto, an inexpensive, delicious Spanish red.

#34 Steve Plotnicki

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Posted 26 November 2002 - 01:41 PM

I was just at Astor Place wines and they have the Selbach-Oster in stock.

#35 hollywood

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Posted 26 November 2002 - 03:57 PM

If you can afford it, some 1999 (or earlier) Leonetti Merlot.
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#36 baruch

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Posted 27 November 2002 - 10:42 AM

thx to all who have responded with terrific thoughts & ideas. personally, i have decided to go somewhat american & somewhat french (my biased favorite). aperitifs - will try the roederer estate, from anderson valley, sparkling wine, & for such a meal with so many flavors & crosscurrents, decided on a chateauneuf du pape slightly chilled & the "queen" of beaujolais - a fleurie, more chilled. either should be a good match. whites seem to be just a touch too light for a gamey, although more domesticated in this day & time, turkey with heavy dressings. the fleurie fruits bring in the other dishes & sauces nicely with the white/dark meat.
love french rieslings, but in this case, seem a little too timid.

#37 baruch

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Posted 04 December 2002 - 12:08 PM

thxgvg results: the anderson roederer was too sweet, nxt yr a real champagne.
the fleurie was excellent & went well.
the GUIGAL Chatneuf du Pape was the appropiate wine to finsh with!

#38 Ron Johnson

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Posted 04 December 2002 - 12:49 PM

Marty,
How was the La Rosine drinking? I have two bottles of the '98 and don't know if I should hold or drink.

#39 docsconz

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Posted 29 November 2003 - 10:15 AM

This topic asked about what wines you would serve with T-day turkey. Now I ask, what did you serve or drink on Thanksgiving?

We had pre-dinner cheese and crackers (a delightful fresh french chevres, a soft goat/sheep mixture from France, a brebis and a tomme) served with 1.5L bottle of Pahlmeyer 2000 chardonnay. This was Kistler-like burgundian style big chardonnay with a lot of vanilla. The oak itself was subtle. While the wine would not go particularly well with too many dishes, it was a great match for the cheeses, especially the chevres. Another wine served with this was a 1998 McKinley Pinot Noir from Oregon. I had never tasted this wine before. If I were tasting it blind I would have guessed that it was cabernet franc. The predominant character was grapefruit to me and "celery" to someone else. It was much more grassy and vegetal than I would have expected from a pinot noir, especially one from Oregon. It wasn't unpleasant - in fact I liked it, although it deviated from my expectations.

I described most of the dinner here but not the wines we had. As with so many others who posted on the turkey wine thread, we were two-fisted drinkers with a couple of different young 2001 German Riesling kabinetts in the one glass and 1997 Ravenswood Dickerson zinfandel in the other. I thought the rieslings were actually the better match with the meal as a whole even though they were not particularly noteworthy growers. The Ravenswood sort of got swallowed up by the fat and sugars on the table. Perhaps it was too old for the pairing. The rieslings had a pleasant light fizz to them. The term for this escapes me at the moment, but the wines did stand up well and complement all the dishes on the table.

With desserts we had a Quebec ice cider from Pinnacle that was quite tasty and redolent of caramelized and honeyed apples. It could have used a little more acidity to brace it, however. We also had 1996 Raymon-Lafon sauternes. This seemed to be infused with saffron, as that was the overwhelmingly dominant flavor component. These were drunk pre-dessert.
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#40 Jason Perlow

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Posted 29 November 2003 - 10:24 AM

I brought a Heinrich Weissburgunder 1997 (austria) and a Edna Valley Pinot Noir 1998 (forgot which producer). The in-laws provided Kendall Jackson Chardonnay and Cabernet Sauvignon. Needless to say, they liked my stuff better. Ugh.
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#41 Craig Camp

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Posted 29 November 2003 - 10:30 AM

Prosecco con Aperol
Villa Russiz Sauvignon Blanc, Collio, 2002
Poderi Colla, Campo Romano, Pinot Nero, Langhe, 2001
Tenuta Mazzolino, Noir, Pinot Nero, Oltrepo Pavese, 2000
Marchesi Pancrazi, Villa di Bagnolo, Pinot Nero, Rosso Toscano IGT, 2000
Sangervasio, Vin Santo, Colli Etruria Centrale, 1998

...we were certainly the only ones in town celebrating, but my in-laws seemed to enjoy the strange food - even though it is served all at once.
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#42 Schneier

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Posted 29 November 2003 - 10:34 AM

I carried a Jeraboam of a 2000 Coteaux du Languedoc from France in the summer just for this occasion. I opened it, and it was fine.

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#43 docsconz

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Posted 29 November 2003 - 10:39 AM

Prosecco con Aperol
Villa Russiz Sauvignon Blanc, Collio, 2002
Poderi Colla, Campo Romano, Pinot Nero, Langhe, 2001
Tenuta Mazzolino, Noir, Pinot Nero, Oltrepo Pavese, 2000
Marchesi Pancrazi, Villa di Bagnolo, Pinot Nero, Rosso Toscano IGT, 2000
Sangervasio, Vin Santo, Colli Etruria Centrale, 1998

...we were certainly the only ones in town celebrating, but my in-laws seemed to enjoy the strange food - even though it is served all at once.

Interesting selection of wines, Craig. What were the Pinot Nero's like? Will we be reading about them in future wines of the week? I'm especially curious about the Poderi Colla given your discussion of the 1999 Barolo.
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#44 Craig Camp

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Posted 29 November 2003 - 10:42 AM

Prosecco con Aperol
Villa Russiz Sauvignon Blanc, Collio, 2002
Poderi Colla, Campo Romano, Pinot Nero, Langhe, 2001
Tenuta Mazzolino, Noir, Pinot Nero, Oltrepo Pavese, 2000
Marchesi Pancrazi, Villa di Bagnolo, Pinot Nero, Rosso Toscano IGT, 2000
Sangervasio, Vin Santo, Colli Etruria Centrale, 1998

...we were certainly the only ones in town celebrating, but my in-laws seemed to enjoy the strange food - even though it is served all at once.

Interesting selection of wines, Craig. What were the Pinot Nero's like? Will we be reading about them in future wines of the week? I'm especially curious about the Poderi Colla given your discussion of the 1999 Barolo.

All were very good, pinot noir has made great strides in Italy over the last 5 or so years. Not so long ago it was undrinkable.

The Colla was exceptional. I have never had a wine from Poderi Colla that was not first class.

You will be reading about all three very soon - in Wine Camp.
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#45 John W.

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Posted 29 November 2003 - 10:51 AM

Mingling in with the Mondavi Private Selection Cab was:

Bourgogne Blanc, Borgeot, 2000
Chianti Classico, Fontodi, 1998
Rioja, Senorio de Cuzcurrita, 2000 (actually went best with the bird)
Cabernet Sauvignon, Phelps, 1990
Dessert was a bottle of Austrian botrytis (grape unknown) from 1981.

It seems as if everyone was hedging their bets on what to bring, I was a little surprised to see the Phelps show up.
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#46 slkinsey

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Posted 29 November 2003 - 10:54 AM

Here are the wines we had, along with the dishes they were served with:


Assorted Crudités
Prosecco di Valdobbiadene Rustico, Viticoltori Nino Franco, NV
– – –
Kumamoto Oyster On The Half-Shell With Cucumber Granita
Muscadet de Sevre et Maine sur Lies, Cuvee Vielles Vignes, Domaine Clos des Briords, 2002
– – –
Cauliflower Soup With Seared Diver Scallop And Curry Oil
Saumur Blanc “La Papareille,” Domaine Saint-Vincent, 2002
– – –
Mixed Herb Salad With Shrimp Ceviche
Saumur Blanc “La Papareille,” Domaine Saint-Vincent, 2002
– – –
Toasted Corn And Stilton Soufflé
Sautéed Brussels Sprouts With Guanciale and Chive/Oregano Vinaigrette
Bourgogne Rouge, Domaine Alain Hudelot-Noellat, 2000
– – –
Lemon-Thyme Sorbet
Moscato d'Asti “Vigneto Biancospino,” Azienda Agricola Dante Rivetti, Piemonte, 2002
– – –
Turkey Two Ways With Cornbread Dressing, Foie Gras And Black Truffle Carpaccio
Coteaux du Languedoc Pic Saint-Loup “Le Rollier,” Domaine Mas Foulaquier, 2001
Sonoma Valley Red Wine “Albarello,” H. Coturri & Sons, 2001


All the wines worked very well, I thought. The most distinctive was definitely the last one, the Albarello. I'm not sure I'd say it was the best wine but it definitely made an impression, which is just what I was going for. Strange, big, deep, powerful over-ripe/late-harvest kinds of flavors... almost like red wine with balsamico tradizionale added.
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#47 budrichard

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Posted 29 November 2003 - 10:56 AM

Domaine Chandon sparkler to start off during arrivals with home smoked sturgeon.
1964 Chambertin with the 'Bird'. All tannin was gone, lovely bouquet, very smooth. Not decanted but was held in a horizontal server for a week prior to opening so we did not have to decant.
1969 Nierstiener Rebach TBA, starting to maderize but the sweetness was still there. You can only drink a small glass. One bottle left from original case.-Dick

#48 John W.

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Posted 29 November 2003 - 10:57 AM

Here are the wines we had, along with the dishes they were served with:


Assorted Crudités
Prosecco di Valdobbiadene Rustico, Viticoltori Nino Franco, NV
–  –  –
Kumamoto Oyster On The Half-Shell With Cucumber Granita
Muscadet de Sevre et Maine sur Lies, Cuvee Vielles Vignes, Domaine Clos des Briords, 2002
–  –  –
Cauliflower Soup With Seared Diver Scallop And Curry Oil
Saumur Blanc “La Papareille,” Domaine Saint-Vincent, 2002
–  –  –
Mixed Herb Salad With Shrimp Ceviche
Saumur Blanc “La Papareille,” Domaine Saint-Vincent, 2002
–  –  –
Toasted Corn And Stilton Soufflé
Sautéed Brussels Sprouts With Guanciale and Chive/Oregano Vinaigrette
Bourgogne Rouge, Domaine Alain Hudelot-Noellat, 2000
–  –  –
Lemon-Thyme Sorbet
Moscato d'Asti “Vigneto Biancospino,” Azienda Agricola Dante Rivetti, Piemonte, 2002
–  –  –
Turkey Two Ways With Cornbread Dressing, Foie Gras And Black Truffle Carpaccio
Coteaux du Languedoc Pic Saint-Loup “Le Rollier,” Domaine Mas Foulaquier, 2001
Sonoma Valley Red Wine “Albarello,” H. Coturri & Sons, 2001


All the wines worked very well, I thought.  The most distinctive was definitely the last one, the Albarello.  I'm not sure I'd say it was the best wine but it definitely made an impression, which is just what I was going for.  Strange, big, deep, powerful over-ripe/late-harvest kinds of flavors... almost like red wine with balsamico tradizionale added.

Wow.
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#49 docsconz

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Posted 29 November 2003 - 11:07 AM

All the wines worked very well, I thought.  The most distinctive was definitely the last one, the Albarello.  I'm not sure I'd say it was the best wine but it definitely made an impression, which is just what I was going for.  Strange, big, deep, powerful over-ripe/late-harvest kinds of flavors... almost like red wine with balsamico tradizionale added.

Sam, Coturri is indeed a very interesting winery. I visited them in the back hills of Sonoma back in 1997. It is or at least was truly a garage operation. When their wines are on, they are fabulous. Unfortunately, they have developed a reputation for inconsistency. I'm glad you reminded me of them. I haven't had a Coturri zin, albarello or otherwise in a while. I'll have to revisit them.
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#50 slkinsey

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Posted 29 November 2003 - 11:12 AM

Yea. Like I said, it is hard to say whether the Albarello was the "best" wine, but it certainly made a big impression. It was a little strange and funky, but I was into that.
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#51 Alex

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Posted 29 November 2003 - 11:23 AM

We went to a friend's house for an old-timey family-style dinner, so everything (except for some hummus to start and several desserts to finish) was served at the same time.

Ms. Alex sometimes will get a migraine headache from red wine, so she drank the better part of a 2000 Callaway Coastal Reserve Viognier. I did the same to a 1999 Fritz Winery Old Vines Zinfandel. I love this wine -- great Zinfandel character without having to be in your face about it.

Someone brought a lovely Washington state dessert wine that I unfortunately did not record. :sad:
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#52 Venado

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Posted 29 November 2003 - 11:24 AM

We only opened two wines, a 2001 Wegeler Bernkasteler Doctor Riesling Spatlese, and a 1998 Turley Grist Vineyard Zinfandel. Both went great with a traditional roast turkey dinner with all the trimmings.

#53 docsconz

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Posted 29 November 2003 - 11:36 AM

Venado, Welcome to eGullet!
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

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#54 Florida Jim

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Posted 29 November 2003 - 11:37 AM

Now I ask, what did you serve or drink on Thanksgiving?

Throughout Thanksgiving Day, we dined on crackers and cheese, roasted chicken and root vegetables, mashed butternut squash, pan gravy, a green salad and warm cranberry muffins with yogurt cheese. We also had sips of these:

1999 Coudert, Clos de la Roilette Fleurie Cuvee Tardive:
Although the floral/face powder element (Fleurie?) of the nose and palate is evident, this wine is now showing its structure with some dusty tannins to go with very dense fruit. Still crunchy acidity, over the years since release the wine seems to have picked-up weight and density. It is not as smooth as it once was but I suspect that is only because this is closing down.
I can’t recall another Beaujolais that is either this concentrated or this structured, not even more current vintages of this wine. And it accomplishes both with grace.
My guess is that this will live for (and develop over) a very long time.
About $22 at release, delivered.

2000 Domaine de la Petite Cassagne, Costieres de Nimes:
As balanced and harmonious a southern Rhone as one could wish; completely smooth and integrated with good complexity, a touch Mourvedre funk and nothing out of place. Keeps the Grenache elements in the background, which is where I like them. Pure, rich and goes down easy. Really an exceptional bargain at less than $10 retail.

1999 Gilles Robin, Crozes-Hermitage Cuvee Alberic Bouvet:
Not its best showing (it seems to be closing up), but still characteristically northern Rhone with strong raspberry fruit concentrate and smoked bacon flavors and smells. More a one-note song today than its usual chorus of smells and flavors; even so, better than most of the syrah in my cellar.
Despite having more of this than any other wine in my cellar, this is the wine in my cellar I would most like to have more of, regardless of price. This is authentic.
About $10, delivered.

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#55 melkor

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Posted 29 November 2003 - 01:52 PM

We started with Paul Bara Brut Rose NV. Then had both 2001 Thanisch Goldkap Kabinet Riesling and 1997 Quintessa with our food. 1996 Phelps Eisrebe with dessert.

#56 Suzanne F

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Posted 29 November 2003 - 02:13 PM

As mentioned in this discussion of our dinner at Amuse, we had a Schneider Cabernet Franc, 2000, from the North Fork of Long Island. It was GOOD, went well with almost everything, and was enjoyed even by a non-drinker. (That might not be a positive to some here, but in this case, to me it is.)

#57 Mark Sommelier

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Posted 29 November 2003 - 03:04 PM

I brought Eitelsbacher Karhauserhofberg Riesling Kabinett Halbtrocken 2001. Everyone was stunned by beautiful dry German riesling. For dessert:
Vin de Paille d'Arbois, Domaine Rolet 1999.
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#58 DaleW

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Posted 29 November 2003 - 07:56 PM

For the main event, we had Madiera-braised turkey with fried sage stuffing. But some of our guests eat fish but not poultry or red meat, so I grilled a nice side of salmon which a teriyaki-ish marinade (soya, sherry, ginger, & garlic). There was also another pan of stuffing/dressing with shiitakes, leeks with chestnuts, green beans, mashed potates, sweet potatoes, and more. As you can guess, no one wine would match with everything.

Wines included:
2001 Kurt Darting Dürkheimer Hochbenn (Pfalz) Riesling Kabinett was floral, sweet, and a bit softer than most 2001 kabs. But very tasty with loads of pit fruit flavors. This was supposed to be a segue into a Christoffel kab, but as we never finished this one (light drinking crowd) it was the last Riesling of the night.

The salmon gave me an excuse to open a Pinot Noir, the 1994 Michel Lafarge "Clos des Chateau des Ducs" Volnay 1er Cru. Spice and cherry nose, nice medium-bodied wine with rich red fruit, good acidity, and a very long spicy finish. Very good wine from a crappy vintage.

I put out an array of reds and gave the only guest who cared re wine the options of a Rhone, a Zinfandel, or a mature Bordeaux, he chose the 1982 Ch. Potensac (Médoc). Actually showed as reasonably young- good red fruit. But while smooth and pleasant, lacking in secondary aromas and flavors. Other bottles of this recently were better.

While the pumpkin and sweet-potato/pecan pies were being sliced, passed a variety of cheeses. As there were several blues (St. Agur, Montbriac, and Stilton), it seemed a good time to try the 1982 Martinez Vintage Porto. Immediately after decanting I was concerned about high levels of VA, but it seemed to blow off. Cinnamon-spicy with some chocolate notes in the fruit, seemingly fully resolved tannins. Not at all hot, actually seemingly a little light for VP, but very pleasant.

#59 docsconz

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Posted 29 November 2003 - 08:23 PM

It seems that German rieslings are pretty common on this listing. Have they always been favorites for Thanksgiving or is that a relatively recent phenomenon for most of you? This is the first year I had it with my turkey, but it won't be the last.
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

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#60 dlc

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Posted 30 November 2003 - 07:13 AM

Along with the usual brined roast turkey, dressing, sweet potatoes, green beans, rice, gravy, peas, scalloped oysters, & pearl onions.
1990 Grand Dame
1990 Von Simmern Erbacher Marcobrun Reisling Spatlese
1996 Hospice de Beaune Corton Cuvee Charlotte Dumay (mags)
1970 Grahams Port