Wines for Thanksgiving

[Cook456]

Zinfandel? Reisling? Pinot Noir?

[Rich Pawlak]

Beaujolais Nouveau, hands down. Terrifically versatile, and light enough to work with all of the hefty portions of food on Turkey Day.

[Curlz]

BUBBLY! Prosecco, champagne, doesn't matter...

[mikeycook]

I am going with a 2003 Moulin-a-Vent Cuvee Prestige from Duboeuf.

[Busboy]

Zinfandel? Reisling?  Pinot Noir?

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Should we assume that turkey is on the menu?

My personal favorite is whatever my friend Mark decides to buy a case of and leave on my back porch (nature's wine-cooler) the night before. Of course, we usually have such a grab-bag of stuff that any pretense of precisely matching food and wine pretty much goes out the door.

[Foodie Craze]

Beaujolais Nouveau, hands down.  Terrifically versatile, and light enough to work with all of the hefty portions of food on Turkey Day.

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I would definitely agree with Beaujolais Nouveau. Not only does the fruit and freshness go with the Thanksgiving menu, it's also got that seasonal 'harvest' quality going for it.

I don't agree entirely with the bubbly idea -- some like sparkling wine with food, but others don't.

There's a section on wine choices for Thanksgiving in our Foodie Craze Thanksgiving Guide, available on the Freebies for Foodies page on the Trivia Craze lwebsite: url below.

[Wiener]

All the publicity states that this will be a very good year for Beaujolais Nouveau. A good French rose is quite enjoyable on Thanksgiving, especially if you are inside with the oven and stove on, this will cool things off as you cook. A good Riesling isn't bad either.

[KatieLoeb]

I'm a fan of bringing out the whites with interesting flavor profiles to go along with the roast turkey. Scheurebe, gruner veltliner and Savennieres are some of my favorite whites for Thanksgiving. For reds, I like cru Beaujolais and dolcetto as well as Pinot Noir.

[Cook456]

OK, So far it's Billicart Salmon Rose with a Leek and Gruyere Tart to take the bite off hunger at , say, noontime.

Beaujolais Nouveau is the red choice, for the main course, but I'd like a white, too...

Edited November 19, 2005 by Cook456 (log)

[tommy]

i know people who choose beaujolais nouveau to serve with their meal because they want to get into the spirit and all of that, yet, they're of the opinion that it's not a particularly good food wine and they don't even like the stuff. i agree with them, except for the part about serving it with the meal.

i try to stick to american wines an this uniquely american holiday. fruit forward wines and rieslings are what i generally pour for the table. it's one of the few meals where i go out of the way to pour a white and a red, and happily slurp on each depending on what was just in my mouth, or what is about to be put in my mouth.

no doubt some port from Prager Port will come out with some cheese before the meal, or dessert afterwards.

[Phil Ward]

I'm a fan of bringing out the whites with interesting flavor profiles to go along with the roast turkey.  Scheurebe, gruner veltliner and Savennieres are some of my favorite whites for Thanksgiving.  For reds, I like cru Beaujolais and dolcetto as well as Pinot Noir.

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I agree with Katie. Whites, usually Chenin Blanc, Riesling, Viognier, Pinot Gris, etc.

Reds are Pinot, Rhone or ......

Happy Bird Day to all,

Phil

[Cook456]

I am going with a 2003 Moulin-a-Vent Cuvee Prestige from Duboeuf.

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Mikey,

Let me know how it is. I saw it at Total Wine, the other day when I was there. Bought the Juilenas, instead.

[alembic54]

Beaujolais Nouveau????????

What a fraud! Its barely fermented grape juice. Our french friends are laughing all the way to the bank. If you are going to drink Beaujolais , at least drink a Cru Beaujolais. And if you can ,look for a microproducer and stay away from Georges Duboeuf...all his Beaujolais are innoculated with the same Duboeuf yeast that makes the wines smell like bananas....bleccchhhhhh!!!!!

Me I'm drinking aromatic whites (Riesling, gruner and sb) and pinot Noir. I've given up on Zins for thanksgiving because of the the high alcohol blowtorch factor.

I long for the old days when zins had UNDER 14% alcohol.

Happy Thanksgiving..especially to you Phil.

Jeff Davis

Edited November 22, 2005 by alembic54 (log)

[richl2214]

i know people who choose beaujolais nouveau to serve with their meal because they want to get into the spirit and all of that, yet, they're of the opinion that it's not a particularly good food wine and they don't even like the stuff.  i agree with them, except for the part about serving it with the meal.

i try to stick to american wines an this uniquely american holiday.  fruit forward wines and rieslings are what i generally pour for the table.  it's one of the few meals where i go out of the way to pour a white and a red, and happily slurp on each depending on what was just in my mouth, or what is about to be put in my mouth. 

no doubt some port from Prager Port will come out with some cheese before the meal, or dessert afterwards.

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MMMMMmmmmmmmmmm....Prager. Have you ever tried their white port named Aria? Yummm! Visited them in Napa a while back too.

[tommy]

MMMMMmmmmmmmmmm....Prager.  Have you ever tried their white port named Aria?  Yummm!  Visited them in Napa a while back too.

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sitting on a 2001 right now. also have a dry golden and a ruby red from my last trip. i'm thinking 2 of those won't make it past the holiday weekend.

like an idiot i sat on a 98 aria until, well, until last month, mostly because i forgot i had the damned thing. had to dump it.

they're moving the operation north a bit (calistoga, iirc), and rumor has it they've been bought by someone bigger. not to fear, though, the tasting room will stay put, and jim prager's sons will remain, from what i understand (methinks Jim retired, or at least scaled back his involvement...just a guess).